Description
This moist, classic banana bread recipe is packed with rich banana flavor and made with simple pantry staples. Perfect for breakfast, snacking, or dessert, it’s the best banana bread recipe you’ll ever make—easy, customizable, and freezer-friendly.
Ingredients
- 3 to 4 overripe bananas, mashed
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
- In a large bowl, mash the bananas until smooth.
- Whisk in granulated sugar, brown sugar, eggs, melted butter, and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gently fold the dry ingredients into the banana mixture until just combined—do not overmix.
- Pour the batter into the prepared pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture and flavor, stir in 1 cup chopped walnuts or chocolate chips.
- A swirl of Nutella or a cinnamon-sugar topping adds a unique twist.
- Wrap cooled banana bread in plastic or store in an airtight container for up to 3 days at room temp or freeze slices individually.
- For a vegan version: replace eggs with flax eggs and use plant-based butter.
- Use thawed, drained frozen bananas if fresh ones aren’t available.
