Are you on the hunt for the perfect banana bread recipe? Look no further — this is the one you’ve been searching for! Tender with a crisp crust, it’s absolutely phenomenal fresh out of the oven, and equally delicious when toasted up for breakfast the next day. You may be surprised to see an unusual ingredient in the recipe: lemon juice. Don’t worry, it doesn’t give the bread a lemony flavor. Like sour cream or buttermilk, the acidity in the lemon juice reacts with the baking soda to help the bread rise and give it a beautiful golden color, toasty flavor, and light, fluffy texture.
My family loves this banana bread plain, but you can easily add nuts or chocolate chips to give it some extra oomph. If you’re looking for more variations — because you can never have too many banana bread recipes! — I’ve got you covered with an array of options, including marbled, a chocolate, chai-spiced, whole wheat, and coconut-pecan banana breads. With so many delicious options, you’re sure to find a favorite!
For a really moist, banana-y banana bread, use very ripe bananas. The bananas should at least be dark yellow with plenty of brown spots, and it’s okay if the skin has turned completely brown.
Super Moist Banana Bread
If you have overripe bananas and you’re not ready to bake, don’t let them go to waste – freeze them! I typically freeze them in bags of 2 or 3, as when mashed, they usually come out to about 1 cup (which is what most banana bread recipes call for). Simply peel the bananas and put them in an airtight container or freezer bag; when ready to use, thaw them in the bag and then mash.
In the bowl of an electric hand mixer (or a stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.
Banana Bread With Almonds
Banana bread is best served fresh out of the oven, but it will keep for a few days, wrapped in foil and stored at room temperature. It can also be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil or freezer wrap, or place it in a freezer bag. Thaw overnight on the countertop before serving.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.I seem to have a never ending supply of over-ripe bananas, but somehow, I always end up with just two stragglers. I was highly motivated to find a great banana bread recipe that needed only 2 bananas and this is the one that has served me well for years.
Marbled Banana Bread
While this 2-Banana Banana Bread is light in colour and texture, it is big on banana flavour, even with just 2 bananas. It needs only regular pantry items, too. And best of all, it will fill your house with all the wonderful baking smells! You will have a hard time waiting for this one to cool before grabbing a slice. (It has the loveliest crust, too – lightly crisp and perfect for slicing.)
This banana bread will keep well for several days, wrapped and stored on the counter or freeze extras for later. I think you’ll also love that this banana bread is fairly light in fat and sugar, too!
Bananas: Obviously, the more ripe the bananas, the bigger the banana flavour. That said, I have made this bread with bananas that are just starting to form brown spots with success. Unless you have super small bananas, you will only need 2 bananas here. If you have a little less or a little more than 1 cup of mashed bananas, no worries. Just use it all.
Our Favorite Banana Bread
Butter: You can use salted or unsalted butter here. I like unsalted myself, if I have it on hand. If using salted butter, reduce the added salt in the flour mixture slightly.
White Sugar: I haven’t tested this recipe with less sugar, but if you are needing to reduce added sugar, you could probably reduce to 1/2 cup. It will, of course, affect the sweetness of the finished loaf, but also possibly reduce the banana flavour, as the sugar works to enhance the banana flavour, as well.
Eggs: Have your eggs at room temperature before baking, for best results. Removing from the fridge 20-30 minutes ahead should do it. I used free-range eggs here, which are quite a bright yellow. Yours batter may be paler in colour.
Easy Banana Bread (super Moist)
All-purpose flour: I am a bread baker, so I always have unbleached flour on hand, so that’s what I used here. I don’t think a bleached all-purpose will change the results at all. I haven’t tested this recipe with alternate flours.
2. Beat the butter/sugar mixture for 2-3 minutes, until it is light in colour. Don’t skimp on time here, as this process is important to the finished texture of your loaf.
4. Scrape down the sides and bottom of the bowl well, to catch any bits of butter that haven’t incorporated into the mixture.
Banana Bread Without Baking Soda
6. Add the flour mixture (whisked together with the baking soda, baking powder and salt) to the batter, alternating with the mashed banana. That means adding 1/3 of the flour, then 1/2 of the bananas, then the second 1/3 of flour, the remaining bananas and finally the remaining flour. Mix until well combined.
7. Grab your loaf pan, prepared with a sheet of parchment paper that covers the bottom and long sides of the pan. I find spraying the loaf pan first helps the parchment to stick to the sides and not fall into the pan when adding the batter. I don’t feel you generally need to line the ends of the pans, unless the loaf is super sticky.
Be sure your oven is preheated and bake. Every time I bake this loaf it takes a different amount of time, anywhere from 45 minutes to 55 minutes. Start looking at the loaf at about the 40 minute mark. If the loaf is still pale, let it bake longer, before opening the oven and testing. The loaf is approaching done when the top is turning quite golden and cracked. When it starts to look like that, use a tester to test it. The loaf is done when a tester comes out clean when inserted in the centre of the loaf.
Easy Banana Bread (one Bowl)
Can I use a different size loaf pan? An 8×4-inch loaf pan is recommended, for best results. While it seems it should be possible to use the larger 9×5-loaf pan and make a shorter/wider loaf, some people have had issues with the loaf not baking all the way through when using the larger pan size. I haven’t tested this, so I can’t say if it always happens or not. You may be able to manage it by covering the top loosely with aluminum foil to stop it from over-browning, while continuing to let it cook longer so it will cook through completely.
Loaf will keep well, tightly wrapped and stored at room temperature for several days. The loaf can also be frozen up to 2 months.
Be sure to read the “Ingredient and Cook's Notes (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!
The Very Best Banana Nut Bread
Calories: 180 kcal , Carbohydrates: 28 g , Protein: 3 g , Fat: 6 g , Saturated Fat: 4 g , Cholesterol: 49 mg , Sodium: 179 mg , Potassium: 145 mg , Fiber: 1 g , Sugar: 13 g , Vitamin A: 217 IU , Vitamin C: 1 mg , Calcium: 38 mg , Iron: 1 mg
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can
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