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.
Banana Banana Bread Recipe (with Video)
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 Recipes That Will Make You Go Bananas!
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.Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it's easy to make—one bowl, no need for a mixer!
Homemade Banana Bread Recipe (video)
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?
Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.
The Best Banana Bread Recipe ~sweet & Savory
The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.
You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.
I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. Thanks Heidi!
Chocolate Chip Banana Bread: So Moist, With Lots Of Chocolate! Baking A Moment
This recipe calls for an 8- x 4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2- x 4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9- x 5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.
This recipe calls for an 8- x 4-inch loaf pan. If you are baking in an 8 1/2- x 4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9- x 5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
Banana Bread Recipe {with Video!}
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Super Moist Banana Bread Recipe (no Mixer Needed)
Combine Wet Ingredients: Add the eggs one at a time, beating well after each addition. Next, mix in the mashed bananas and milk.
Add Dry Ingredients: In another bowl, mix together the dry ingredients and add to the creamed sugar mixture. Stir just enough to combine the batter without over-mixing.
Bake: Pour the batter into a greased bread loaf pan (here’s my favorite loaf pan that’s 8.5×4.5 pan) and bake at 325 degrees for about an hour or until a toothpick inserted into the center of the loaf comes out clean.
Banana Bread Recipe
To Freeze: Allow the bread to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Allow to thaw to room temperature before serving.
This easy Banana Bread Recipe is moist, fool-proof, and simply perfection! It's our family's favorite and it turns out perfect every time!
Freezing Instructions: Allow loaf to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.
Buttermilk Banana Bread Recipe {super Moist}
Banana Nut Bread: add a heaping ½ cup of your favorite chopped nuts (we like to add walnuts) and gently stir them in the batter before baking.
Calories: 221 kcal Carbohydrates: 33 g Protein: 3 g Fat: 9 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.3 g Cholesterol: 51 mg Sodium: 394 mg Potassium: 40 mg Fiber: 1 g Sugar: 17 g Vitamin A: 284 IU Vitamin C: 0.03 mg Calcium: 33 mg Iron: 1 mg
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1, 000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 ripe bananas.
Easy Homemade Banana Bread Recipe 香蕉面包食谱
One reader, Michele, says: “Perfectly delish every time! Absolutely foolproof. Nuts, no nuts, smidge more or less of sour cream—no problem… bigger bananas, smaller—no worries, perfect, beyond delicious EVERY time.”
This is my favorite banana bread recipe, one that I’ve cherished for
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