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.
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 years. It’s one of those classic recipes that you start to know by heart, just like a good pie crust or chocolate chip cookies recipe. This bread comes to mind first when I have leftover spotty bananas on the counter, and it’s the bread that’s on constant rotation in my freezer stash.
Best Ever Banana Bread
One reader, Tricia, says: “I have this recipe on speed dial. LOL. It is so tasty and is always a crowd pleaser. My kids and entire family love it!!!”
I’ve tried dozens of banana bread recipes over the years, and when I baked and originally published this recipe back in 2013, I never looked back.
This bread uses more mashed bananas than similar recipes. Add 2 whole cups (460g) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf.
Super Simple Banana Bread
Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer—or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the butter and sugar. (No need to clean it—some mashed banana remnants is fine.)
For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. If you’re nuts for nuts (LOL), you’ll enjoy the toasty slight crunch nestled inside the soft crumbs. If you’re not a nut person, feel free to leave them out or replace with chocolate chips. For a whole wheat version, try my whole wheat banana bread.
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
Ridiculously Easy Banana Bread
I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.
Overall, this is an easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven. (Except for, maybe, zucchini bread or pumpkin bread… try those next!)
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 large ripe bananas.
I Tested Our 5 Most Popular Banana Bread Recipes And There Was One Clear Winner
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThis is a great recipe for a basic classic banana bread. I have only two criteria for what I would consider the best banana bread recipe: super moist and big banana flavor.
Results. They are all fairly similar (ok, I didn’t read 278 million). Some have more sugar, some add an extra moisture ingredient, some add nuts, and so on. But the basics are the same.
I’ve made this recipe a LOT. The first time with an electric mixer, the next time (and from then on) without. It really made no difference. However, you do need to pay attention to a few tips that will get you to REALLY great banana bread.
World's Best Banana Bread! Recipe
If you obsess like me and need to review 10 recipes before you settle on one, you’ll be happy you landed on this one – the best banana bread recipe in my humble opinion. Our readers seem to think so too.
That’s becauseI’ve done a ton of research and testing for you so you don’t have to.You’ll find tips, substitutions, variations, freezing instructions, and more.
There’s no need for a stand mixer. You can mix the batter with a spoon or fork. The instructions are simple. Just be sure to pay attention to the tips which are all included in the recipe.
Our Favorite Banana Bread
This is an incredibly soft, moist banana bread recipe. Amazing flavor. A great way to use up those brown bananas. Our #1 most popular recipe. And simply delicious.
Sour cream – light or full fat is fine. Or use plain or vanilla yogurt instead. This adds moisture to the banana bread.
My sister loves banana bread toasted with butter. I have to admit it’s pretty good. Plain – or plain with butter – is great too. And a bit ofpeach marmalade! For a healthy ending to a meal, serve banana bread with this easy 4-ingredient tropical fruit salad.
Healthy Banana Bread Recipe
If you love banana desserts, also check out this fabulous banana cake with chocolate frosting – one of my faves. Or these yummy homemade banana pudding cups.
For baking, the best way to measure flour is to weigh it on a kitchen scale. If you don’t have a scale, use the scoop and swipe method with measuring cups. Scoop the flour with a spoon into a measuring cup, then level it off with a knife. The right amount of flour is important for the texture of the banana bread.
Sometimes the batter will curdle when you add a cold egg. If you forget to take the egg out of the fridge ahead of time, run it under warm water for a minute. (Even if the batter curdles a bit, it still should be fine).
Best Banana Bread Recipe Ever • (video) Kroll's Korner
Yes, you can make muffins instead of a loaf. Increase the oven temperature to 375F/191C and bake muffins for 20-25 minutes or until the tester comes out clean.
Yes, bananas can turn dark brown or even black in the freezer – and even mushy or liquidy – but they are safe and perfect for making banana bread. To prevent the skin from turning black, you can flash-freeze the bananas first before putting them in a ziploc bag in the freezer.
Experts at Cooks Illustrated found that oven temperature can vary by as much as 90 degrees F (32 degrees C), especially over time. This will impact baking results. CNET explains the best way to test your oven temperature for accuracy so you can adjust accordingly.
Mr. Foods Banana Bread Best Banana Bread Ever!!!!!! Recipe
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Your search for the perfect super-moist banana bread recipe is over. Our readers say Absolutely the greatest banana bread ever! No need to ever try another!. Classic flavors, heavenly aromas, and well-tested tips for a delicious treat.
Calories: 206 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 35 mg | Sodium: 227 mg | Potassium: 123 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 278 IU | Vitamin C: 2 mg | Calcium: 54 mg | Iron: 1 mgThe Salty Marshmallow participates in Target's affiliate advertising program. We may earn a commission when you make a purchase through links on our site. Please read our disclosure policy.
Moist Banana Bread With Sour Cream
Best Banana Bread Recipe is so easy to make and super soft and moist! The very best way to use up overripe bananas this bread is tender and packed full of flavor!
Since I have already shared with you my family’s favorite Chocolate Chip Banana Bread it was time to give you my very best classic recipe as well! If you love all things banana, then make up these Banana Nut Muffins too, one bowl, so easy, so GOOD!
To make the very best banana bread that comes out super moist, it is important to start out with those ugly, overripe bananas! In the picture below you can see the bananas that I used for this recipe post. These bananas are just ripe enough to work with. They need to be a dark yellow with lots of browning. You can use bananas that are even darker than this! The riper the bananas, the more moist your bread will be and the more banana flavor it will have!
Best Ever Banana Bread Recipe (video)
The best way to keep banana bread moist for days is to wrap it tightly! Once your bread is baked and cooled, I recommend wrapping tightly in plastic wrap. Then, take a second step and store it in a large zip top freezer bag or a plastic container with a tight fitting lid. Stored this way on the counter, your bread will last up to 3 days. If you’d like, you can store it wrapped in the refrigerator for up to 6 days.
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