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.
I’ve made this recipe a LOT. Just pay attention to a few tips that I promise will get you to a REALLY great banana bread.
I’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.
Amazing Banana Bread (no Nuts)
There’s no need for a stand mixer. I have tried it with and without and didn’t find a difference. 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.
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.
The Best Banana Nut Bread {+video}
My sister loves it toasted with butter. I have to admit it’s pretty good. Plain – with or without butter – is great too. And a bit of peach marmalade!
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).
Grandma's Easy Banana Bread
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.
Don’t throw out your browning overripe bananas. Throw them into a ziploc bag (remove as much air as possible), then into the freezer for up to 3 months. Defrost them in the fridge or microwave them for 1 minute or so when you’re ready to bake a super moist banana bread.
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.
Joy's Easy Banana Bread Recipe
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.
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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.
Ridiculously Easy Banana Bread
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 mgThis is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was first to disappear from the dessert buffet. Make it!
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at half time, to the post game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail biters.
When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs and loads of treats, the perfect antidote for a colossal whopping. I would share the recipes with you all — I tried to get them about a year ago — but Valentina swears she always just “followed the recipe on the box.” Likely story, Valentina. Her brownies and rice crispy treats were legendary.
Extreme Banana Nut Bread 'ebnb' Recipe
When I think of lacrosse season, again, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.
I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti, often cinnamon flavored with chocolate chips. I’ve been making this banana bread for about 10 years now, and it never fails to please, kids and adults alike.
I can’t wait to assume the role as soccer mom. With this recipe on hand, I’m destined to become a legend, too.
Whole Wheat Banana Nut Bread Recipe
To freeze: Be sure to let the bread cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
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To freeze bananas, peel them and place them in a ziplock bag or airtight container in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
Divide batter between two well-buttered loaf pans. I love these Chicago Metallic 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.
Moist Banana Nut Bread Recipe: How To Make It
Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
To make homemade buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Banana Nut Bread (super Moist)
Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice always.
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