This 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.
Classic 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.
My Favorite Banana Bread Recipe
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.
Deliciously Moist 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).
The Best Banana Bread Recipe ~sweet & Savory
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.
Melt In Your Mouth Sour Cream Banana Bread • Love From The Oven
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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 mgWith 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.
Amazing Banana Nut Bread (easy & Moist)
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.
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!!!”
Easy Moist Banana Bread
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.
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.)
Whole Wheat Banana Nut Bread Recipe
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.
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.
The Ultimate Moist Banana Bread (with Step By Step Photos!)
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.
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 onHomemade, moist banana bread, with just the right amount of nuts is just about the best breakfast or afternoon snack that you can possibly imagine. It’s so easy to make too!
Best Ever One Bowl Banana Bread
I have a separate stomach for banana bread consumption. This time of year especially, when it’s chilly outside, I crave it more! If a warm slice of super moist banana bread – loaded with walnuts (and maybe some chocolate chips too) – doesn’t make your stomach happy, I envy you.
Given my obsession with this bread, you can imagine I’ve gotten the recipe down to a science. I have one recommendation for you: make one loaf per person. Wink.
Yes! Freeze loaf for up to 3 months, thawing at room temperature, and then heating in the oven or microwave if desired.
Classic Banana Bread (moist And So Easy!)
Banana should be at least speckled to be ripe enough for banana bread. They don’t need to be all brown or overripe unless you have them on hand.
Serving: 1 slice | Calories: 296 kcal | Carbohydrates: 43 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 33 mg | Sodium: 228 mg | Potassium: 265 mg | Fiber: 2 g | Sugar: 27 g | Vitamin A: 244 IU | Vitamin C: 4 mg | Calcium: 34 mg | Iron: 1 mg
Welcome to my kitchen! Cooking and baking with the seasons has always been a part of my life. Here in New England, cooking and baking with the seasonal flavors available is a way of life. It's the feeling that you get when making homemade
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