This is the best Banana Bread recipe you’ll find! It’s moist, easy to make, and you can whip it up in one bowl! Perfect with your morning cup of coffee or as a mid-day snack!
If you like a classic Banana Bread, you will love this recipe! It is perfectly soft, moist, and has so much flavor!
Using just a few basic ingredients (that you probably already have at home), you can make a delicious treat for your whole family!
Best Banana Bread Recipe
I love to have a slice (or two) of this hearty banana bread with my morning coffee. It’s also great as a mid-day snack, dessert, or even a picnic treat.
Like my One Bowl Brownies, you can make this recipe quick and easy, without dirtying lots of dishes. Just mix everything together, put it in the oven, and you can enjoy this tasty classic bread in an hour.
It is all about the texture! Thanks to ripe and mashed bananas and melted butter, you will have a perfect moist bread with delicious buttery flavor. A good balance of wet and dry ingredients makes it soft and hearty.
Moist Cinnamon Swirl Banana Bread
If you have some overly ripe bananas at home that no one wants to eat, they will be perfect for this recipe!
You want them to have deep yellow skin with lots of brown spots. The main reason is when bananas get brown and ripen, the sugars inside starts to break down, making them sweeter and releasing delicious aroma. That will help us to build the most flavor!
In a large mixing bowl mash 3 large (or 4 small) overripe bananas. You can do it with a fork or a potato masher
The Best Banana Bread Recipe (with Video)
Take it out of the oven and let sit on the counter for about 5-10 minutes. Then transfer to a wire rack and let it cool completely.
Don’t overmix! Like in any other baking recipe, it’s important not to overmix the batter. Otherwise it will be tough and rubbery.
Sugar. If you don’t want to use granulated sugar, you can easily substitute it with raw or coconut sugar. But don’t use maple syrup as it will have too much liquid and will make the bread damp and heavy.
Banana Bread: Another Vote For Flour's Famous!
Flavors. This recipe is a perfect base for a classic Banana Bread. You can easily add more flavor to it by adding:
How to store? You can put it in a zip-lock bag or an air tight container. It will stay fresh on a counter for a couple of days and in the fridge for a week.
Can I freeze it? Yes! The best way to freeze it is to slice it first, put in a zip-lock bag, and put it in the freezer. This way, when you want a slice or two, you can just take it out and enjoy. They will stay fresh in the freezer for up to 2-3 moths.
Banana Bread (pillsbury's Recipe) Recipe
How to keep it moist? When you use ripe mashed bananas and melted butter, they provide enough moisture to keep the bread perfectly soft and moist. After you slice it, make sure to put in an air-tight container or a bag to keep from drying out.
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Can I make this Banana Bread into muffins? Yes, but I already have a great recipe for Healthy Banana Chocolate Chip Muffins that you will love!
Can I freeze it? Yes! The best way to freeze the banana bread is to slice it first, put in a zip-lock bag, and put it in the freezer. This way, when you want a slice or two, you can just take it out and enjoy. They will stay fresh in the freezer for up to 2-3 moths.
Melt In Your Mouth Sour Cream Banana Bread • Love From The Oven
Serving: 1 slice | Calories: 270 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 57 mg | Sodium: 204 mg | Potassium: 166 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 354 IU | Vitamin C: 3 mg | Calcium: 27 mg | Iron: 1 mg
Did you make this recipe? 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 @.There’s nothing quite like a warm slice of banana bread with a nice smear of butter. It’s as if the heavens looked down on the creation of butter and said, “Now we must create a perfect platform upon which to show off this butter.” When made properly, banana bread is moist and loaded with flavor. It’s pretty much a big, bread-shaped muffin. Best of all, banana bread is so easy to make… it’s “nuts!” Just kidding. It’s totally “bananas!”
In this article, I’ll show you my favorite banana bread recipe and share a couple of tips for getting great tasting bread every time. I’m also excited to present my latest cooking video. Last week, I watched the movie
Stovetop Banana Bread
. It was cute. But you know what it was missing? A good banana bread recipe. Here’s a few scenes that would have made it perfect:
The only real trick to making good banana bread is using really ripe bananas. Just when you think it might be time to toss a banana in the compost bin, that’s the perfect time to use it for banana bread. The reason is that bananas develop more sugar as they ripen. The banana flavor becomes more pronounced as the fruit ages.
I’ve seen some recipes that try to extract more flavor from bananas by microwaving them and cooking down the liquid produced to a syrup. That’s fun if you want to try it, but it’s unnecessary. Ask anybody’s grandma… the old way is the best way. Very ripe bananas yield very good banana bread.
Coconut Flour Banana Bread
When I make banana bread, I use two mixing bowls: one to mash the bananas and the other one for mixing. Cream 1 softened stick of butter and 1 cup of sugar together until fluffy. Stir in 3 medium mashed bananas and 2 beaten eggs. Then, slowly stir in 1 and 1/4 cups all-purpose flour, 1 teaspoon of baking soda and a couple pinches of salt. If you like, you can add a teaspoon of vanilla or a few dashes of cinnamon at this point.
Lastly, fold in 1/3 cup chopped walnuts and then pour the batter into a greased loaf pan. Bake for 40 to 50 minutes at 350 degrees and that’s all there is to it. This recipe makes one 9 1/2″ X 5″ loaf or three 6″ X 3 1/2″ inch mini loaves.
The only note of caution with this recipe is to watch the cooking time. 40 to 50 minutes is a decent approximation, but every loaf of banana bread has its own distinct cooking time. The ripeness and size of your “medium” bananas both impact the cooking time. I’ve had one loaf take exactly 40 minutes and another with the same recipe take nearly an hour. Both turned out great despite the significant difference in cooking time. Just be sure to test that the bread is done with a toothpick or a skewer. If you stick it in the middle of the loaf and it comes out clean, the bread is done.
Super Simple Banana Bread
Retro Classic: Meal In A Muffin TinRetro Classic: Baked Birdie In A NestFive Frighteningly Fun Halloween Breakfast IdeasChristmas Cake Donuts: Chocolate With Crushed Candy CanesBacon Cheddar Oatmeal?Battle Of The Fall 2015 Limited Edition CerealsPut those ripe bananas to use in this moist, delicious banana bread and you'll learn why it's the most popular recipe on Simply Recipes.
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?
Seriously The Best Vegan Banana Bread
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 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.
Classic Banana Bread Recipe (easy & Moist)
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!
All these years later, we were curious to know more about who Mrs. Hockmeyer is, and how Heidi got her recipe in the first place. You can read all about it in this story.
This recipe calls for an 8x4-inch loaf pan, which produces
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