Classic Banana Bread
This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? Just me? Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over. One of my favorite ways to use up all of those overripe bananas is with this homemade banana bread recipe!
Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, but it’s also:
- Incredibly easy to make
- Super moist, no dry banana bread anywhere in sight!
- Made with simple pantry staples that you likely have on hand
I’ve also included notes on how to freeze your banana bread, ripen your bananas quickly, and so much more!
Ingredients For This Recipe
To make this easy banana bread you’ll start out by gathering your ingredients. For this recipe we’ll be using:
- Unsalted Butter: Some banana bread recipes use oil, but I find that butter works best in this recipe. It also provides more flavor than using just oil.
- Sugar: I use a mix of brown sugar and granulated sugar in this recipe. The brown sugar adds extra moisture to the banana bread as well.
- Eggs & Vanilla Extract: You’ll be using a couple of eggs to bind everything together and some pure vanilla extract.
- Mashed Bananas: There’s two cups of mashed bananas in this recipe for maximum banana flavor. The mashed bananas also help to keep this banana bread incredibly moist.
- All-Purpose Flour: This provides the structure for the banana bread. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much.
- Baking Soda & Baking Powder: There’s a combination of baking soda and baking powder in this banana bread to give it the perfect amount of lift.
- Cinnamon & Salt: The cinnamon is optional here, but it adds a beautiful flavor to the the banana bread. The salt helps to balance out the sweetness too.
- Walnuts: As always, the chopped walnuts are completely optional. I love adding some to this recipe, but feel free to leave them out!
How To Make Banana Bread
To make this banana bread, you’ll start by mixing together the wet ingredients, then the dry ingredients, then you’ll combine the two. Here’s a quick breakdown on exactly how to prepare the batter:
- Cream the butter and sugars together: It’s best to beat the butter and sugars together for 4-5 minutes or until the mixture is light in color and fluffy. This will help incorporate more air into your batter which creates a lighter banana bread.
- Mix in the eggs and vanilla extract: It’s best to mix in your eggs one at a time, then mix in the vanilla. I also like to scrape down the bowl at this point and give it another good mix.
- Mix in the mashed banana: I prefer to add the mashed banana along with the rest of the other ingredients instead of at the end to ensure that I don’t over mix the batter.
- Whisk together the dry ingredients: Whisking the dry ingredients separately helps to ensure that everything, especially the baking soda and baking powder, are evenly distributed into the batter.
- Mix the dry ingredients into the wet ingredients: You only want to mix the wet and dry ingredients together until just combined. Over mixing the batter can lead to a super dense loaf of bread.
- Fold in the chopped walnuts: If you’re omitting the walnuts, simply skip this step!
Once the batter is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.
Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean. I like to let my bread cool in the pan once it’s done for about 20 minutes, then remove it from the pan to cool completely on a wire rack.
How ripe should your bananas be?
The best kind of bananas for this recipe are ones that are overripe with a lot of speckles. If your bananas are still green or just yellow, then I suggest waiting a little longer.
If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days. The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.
How do you store this bread?
You can store this banana bread in an airtight container at room temperature for 3-4 days. While it’s not necessary to store banana bread in the refrigerator, it will help it stay fresh a little longer. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.
Can you freeze it?
Yes, absolutely! To freeze the the loaf: Wrap the loaf tightly with plastic wrap and store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to enjoy it, place it on the counter for several hours or overnight so that it can come to room temperature.
To freeze individual slices: Slice the bread and place it on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. You can thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds at a time or until warmed through.
- When measuring your flour, avoid scooping it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- You can use your electric mixer to mash your bananas before getting started with this recipe. Just make sure to wipe the mixer and bowl clean before you cream your butter and sugar together.
- You’ll need two cups of mashed bananas for this recipe, which usually comes out to about 4 large bananas or 5 medium bananas.
More Easy Banana Recipes To Try!
Classic Banana Bread Recipe
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (440 grams) mashed banana
- 1/2 cup (80 grams) chopped walnuts (optional)
- Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for 4-5 minutes or until light and fluffy.
- Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Gently stir in the chopped walnuts.
- Scoop the batter into the prepared loaf pan and spread it around into one even layer.
- Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
- Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool completely.
This is my go to recipe for banana bread. It’s always so moist and so yummy. I usually add one more banana and use a tablespoon of cinnamon instead. Amaze balls!
Made it for the first time-so good-hubby loved it said it was delicious. Very moist!!
I have used many recipes for banana bread but like this the best. I like it because it isn’t too sweet and very moist but not sticky. I have printed off several of your recipes to try. The carrot cake will probably be the next.
Thank you, Wilma! I’d love to hear if you try any other recipes too, the carrot cake is one of my favorites!
HELLO MY NAME IS JUANITA I JUST USED UR BANANABREAD RECIPE. BUT IM USING A 3
BY 6 PAN SO HOW LONG WOULD I COOK THE BREAD CAN U PLEASE LET ME KNOW THANK U
I’m not sure, I haven’t tried it in that size pan. I would just keep an eye on the bread and check it with a toothpick to see if it’s done.
I never had enough bananas to make 2 batches, so I added a cup of pineapple, apricot preserves . It came out real good to. Both batches were beautiful, tasted great. My family loves this. Thank you
This is the best banana bread I’ve made so far! Super moist and tasty. I did use more cinnamon and added chocolate chips. Awesome recipe!
It’s in the oven now!
I had left over bananas my daughter didn’t get during the week. I looked up a recipe and ran across yours. I love how it didn’t have a ton of sugar in it. I had never made a banana bread before and it came out AMAZING! My family loved it!!!! Thank you so much. I only replaced the walnuts with almonds because I am allergic to walnuts. Thank you!!!!!
So happy to hear that the banana bread was such a hit, Carri!
Best recipe yet – super moist and not overly sweet! Didn’t have eggs so substituted with chia seeds & vegetable oil which worked out great, also swapped walnuts (allergies) with salted almonds. This is a new go-to!
This is the best I’ve ever made and tastes awesome and not dry
Great recipe. Because my wife has Celiac disease, I am always looking for recipes that I can convert to Gluten free. The only change to this reccipe that I made was, I used Bob’s Red Mill Gluten free 1 to 1 flour., and 5 bananas instead of four. (I had 5 about to go bad). This is a great addition to my Gluten Free recipe book.
I replaced the white flour with a 1-1 gluten free flour mix too! It was terrific!
Hi Danielle, thank you for this recipe , could i use brown rice flour and honey instead of the sugar , would the measurements be the same .
Hi, Pat! I haven’t tried either one, so I’m not quite sure.
It s so delicious .All my family love it ? Thank you Danielle
My first banana bread ever and it was soooo good! I added chocolate chips which made it a perfect dessert bread! Thanks!
Could you substitute whole wheat flour? What about regular salted butter?
So glad you liked the bread, Diana! You can use half whole wheat and half all-purpose flour. Salted butter would be fine too, but you’ll want to reduce the salt to 1/4 teaspoon if you use it.
Hi! Can this recipe be used to make muffins? Thanks!
Yes, that’s fine! The baking time should be 20-25 minutes.
Could I add raisins to this banana bread?
Yes, that would be fine! I would probably use 1/2 – 1 cup.
This is a winner. I will make over and over again. To tell the truth, I didn’t even taste it (I’m vegan and it has eggs in it), but my son had two slices which is super unusual for him. And my husband mentioned it all evening. That’s how I know it’s a winner. I can tell it’s not dense like banana bread often is. And it looks so moist. I’ve made banana bread and it had it be crumbly and dry. Plus, I love just throwing stuff into the mixer and pouring it into a pan. I wonder if I can substitute something for eggs to make it vegan but still as yummy. Ideas?
So glad everyone liked the banana bread! You may be able to use flax eggs, but I haven’t tried it in this recipe yet.
This is the fourth time I have made it, always use 5 bananas. Absolute favorite banana bread recipe. I use 2 loaf pans and bake for 30 minutes. One for me and an extra for somebody every deserving, usually my mom!
This is the an excellent recipe for Banana Bread. Everyone that responded above has said it best. I think it’s the vanilla that made the difference for me. I am an experienced cook and do not like sweet desserts and this did not disappoint. I will try it with more cinnamon next time just because I can. My opinion is it’s a good idea to make a recipe as written and then tweak to your personal taste when possible. Thank you for this wonderful recipe. Consider it “stolen”
We love this recipe!! I’ve made banana bread couple of times and this recipe is the best! 🙂
Will this recipe be enough for 2 -8×4 glass pans?
You could probably use it in that size pans, but I’m not sure about the baking time.
Excellent, actually the PERFECT, recipe! 🙂
Made this last night. I’ve been looking for a new, updated recipe to replace my old one. This is IT! 🙂 I substituted some of the vanilla extract for 3/4 tsp orange extract and 3/4 tsp vanilla bean paste, but otherwise followed the recipe as shown. The rise was perfect! And it was done in 55 min., and by covering the edges during the last 20 minutes of baking, it had that perfect golden crust.
Thank you, Danielle! I enjoy your blog and the recipes are wonderful.
Merry Christmas and I look forward to your posts in 2020! 🙂
Thank you, Diana! So glad you liked the banana bread! I’d love to hear if you try any other recipes too.
Can I use self rising flour?
Self-rising flour has baking powder and salt added to it. You would need to tweak the recipe to accommodate for that, so I would really recommend all-purpose flour.
Truly a wonderful recipe. I’ve made it straight for the past days so far. It’s a total hit with my family. I’ve tried it 3 ways, plain, w/ chocolate chips and w/ raisins. Definitely my go-to and look forward to trying your other recipes. Thank you!!!
Whoops forgot to add the number of days, which has been 5 days straight hehe! 🙂
So happy to hear that! I’d love to hear if you try any other recipes too!
What if i don’t have baking powder? Can I just use baking soda ? Or do I need to use the baking powder as well ?
You’ll need both to get the bread to rise properly. You may be able to replace the teaspoon of baking powder with 1/4 teaspoon of baking soda. Or you can make your own baking powder with baking soda and cream of tartar.
Hi, I came across your banana bread recipe it sounds really good. I did notice that the only liquid it requires is vanilla extract and eggs while other recipes called for milk, oil, or even yogurt, is this correct or should there be some other liquid add?
The recipe is correct, the mashed bananas are also another wet ingredient 🙂
I am trying with your recipe with 4 bananas, I don’t really want cinnamon so I eliminated that and also altered a topping with crushed almonds. I have always used brown sugar as well (even when recipes ha don’t said white sugar) as part of my sugar mix, hence as well baking powder and soda, so Your recipe I sent closer to mine. I was out of walnuts, that is why I used almonds :). My only difference was cinnamon and I typically used 3 bananas and I used white and brown vanilla!
This banana bread came out delicious! Thank you!
I added dates and pecan nuts too – everyone loved it 🙂
I have made this recipe many times and every time it turns out great. Thank you so much..
This bread is so delicious! I changed it a bit because my family are vegans. Adding the cinnamon made it! Will make this my go to banana bread recipe. Thanks!
Seriously the best recipe I’ve tried yet!! Absolutely loved this and this will be my new go to recipe. Thank you!!
I made this recipe and it’s very good. I used two eight inch cake pans and cooked in gas stove for 30 minutes. Very good thank you