This is the best ever EASY banana bread recipe with a super MOIST and tender texture and tons of sweet banana flavor. Everyone loves it! You'll never need another recipe.
I remember the first time I had a good loaf as a kid. A neighbor gave us a loaf and I was skeptical. It had nuts and fruit… two things most kids are not looking for in a treat.
So I made it my mission to create my own BEST banana bread recipe. I find this recipe to be sweet without being cloying, and perfectly moist.
Best Banana Bread Recipe
Bonus points: it smells heavenly while it’s baking in the oven! This bread would be the perfect homemade gift for a neighbor, teacher, coworker, or friend – and it’s also the perfect snack, breakfast, or dessert to enjoy yourself.
For this recipe, you’ll want to use very overripe bananas. They should be very soft and covered with dark brown speckles. This will provide both the best sweet flavor and the best texture.
Mash the ripe bananas very well by hand with a fork or potato masher. I find mashing with an electric mixer makes the batter too thin to rise well, often leading to bread that’s slightly mushy in the center or even slightly sunken in the center.
Banana Loaf Recipe
We’ve all been there. You go to slice your cooled loaf, only to discover it’s gummy and underdone in the center. Putting it back in the oven will only scorch the exterior before the interior can heat through.
Instead, you can place those slices on a buttered griddle and fry them up kind of like French toast. You can also do this with stale banana bread (if it lasts that long!). Add a little peanut butter at the end for the ultimate indulgence!
If you’d like, you can add Cream Cheese Frosting or my Best Buttercream to take this recipe to a whole new level!
Sourdough Discard Banana Nut Bread
To freeze, tightly wrap the completely cooled loaf or slices in plastic wrap, then place in a ziptop bag. Store in the freezer for up to three months. Thaw in the refrigerator overnight or at room temperature. If thawing an entire loaf, you can also refresh the loaf by popping it into a 325°F oven for about 10 minutes.
Show us! If you make this recipe, be sure to snap a picture and share it on Instagram with # so we can all see!
Use very overripe bananas. They should be very soft and covered with dark brown speckles. Mash the bananas very well by hand with a fork or potato masher.
Healthy Twists On The Classic Banana Bread Recipe
To ensure your banana bread is baked, use an instant-read thermometer inserted into the center. Banana bread is baked when the internal temperature reaches 200 to 205°F.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I’m a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!).
To freeze, tightly wrap the completely cooled loaf or slices in plastic wrap, then place in a ziptop bag. Store in the freezer for up to three months. Thaw in the refrigerator overnight or at room temperature. If thawing an entire loaf, you can also refresh the loaf by popping it into a 325°F oven for about 10 minutes.
Show us! If you make this recipe, be sure to snap a picture and share it on Instagram with # so we can all see!
Use very overripe bananas. They should be very soft and covered with dark brown speckles. Mash the bananas very well by hand with a fork or potato masher.
Healthy Twists On The Classic Banana Bread Recipe
To ensure your banana bread is baked, use an instant-read thermometer inserted into the center. Banana bread is baked when the internal temperature reaches 200 to 205°F.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I’m a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!).
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