The comforting aroma of freshly baked banana bread instantly makes a home feel cozy. This timeless classic, cherished by generations, offers a delightful treat for any time of day. Our incredibly easy and moist banana bread recipe perfectly transforms those overripe, spotty bananas into a delicious loaf. Prepare to bake a beloved favorite that is always a hit!
Why You’ll Love This Banana Bread Recipe
This banana bread recipe consistently delivers an incredibly moist and tender texture that melts in your mouth. It’s wonderfully simple to make, perfect for even beginner bakers. You’ll love finally having a purpose for those overly ripe bananas sitting on your counter. Enjoy it as a hearty breakfast, a satisfying snack, or a thoughtful homemade gift. This adaptable recipe also allows for easy customization with your favorite mix-ins.
Ingredients for the Best Banana Bread
Gather these simple ingredients for a truly spectacular banana bread recipe.
The Ultimate Moist Banana Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- If using walnuts, lightly roast them in a dry skillet for 3–5 minutes until fragrant, then chop and cool.
- In a large bowl, cream together butter and sugar until light and fluffy using a mixer.
- Mash bananas with a fork until mostly smooth, then add to the butter mixture along with eggs and vanilla. Mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix on low until just combined; do not overmix.
- Fold in roasted walnuts and raisins (or chocolate chips) using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Wet Ingredients:
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp, at room temperature)
- ¾ cup granulated sugar
- 2 large eggs (lightly beaten)
- ½ tsp vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Optional Mix-ins:
- 1 cup walnuts
- ½ cup raisins
Notes & Substitutions
- Bananas: For the best flavor and moisture, use very ripe bananas with plenty of brown spots. The browner, the better! The science behind baking reveals that as bananas ripen, their starches convert to sugars, enhancing sweetness and softening the fruit, which is ideal for moist banana bread.
- Sweetener: You can substitute the granulated sugar with an equal amount of honey for a different flavor profile.
- Flour: Feel free to use half whole wheat flour and half all-purpose flour for a slightly nuttier flavor.
- Add-ins: Omit walnuts and raisins if you prefer plain bread, or add 1 cup of chocolate chips for a sweet twist.
- Dairy: For a dairy-free option, use a plant-based butter alternative in equal measure.
Equipment You’ll Need
Having the right tools makes baking this easy banana bread recipe even simpler.
- Loaf pan (9.25 x 5.25 x 2.75 inches)
- Large mixing bowls (2)
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
How to Make Classic Banana Bread (Step-by-Step)
Follow these simple steps to create a perfect loaf of classic banana bread.
- Prep Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour your bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). This prevents sticking and ensures easy removal.
- Roast Nuts (Optional): If using walnuts, lightly roast them on a dry skillet over medium heat for a few minutes, stirring continuously to prevent burning. Let them cool completely, then coarsely chop them. This step enhances their flavor.
- Cream Wet Ingredients: In a large mixing bowl, use a hand mixer or stand mixer to cream together the 8 Tbsp of softened butter and 3/4 cup of granulated sugar until the mixture is light and fluffy. This incorporates air, contributing to a tender crumb.
- Add Bananas & Eggs: Mash the very ripe bananas with a fork in a separate bowl until they have the consistency of chunky applesauce. Add the mashed bananas and the 2 lightly beaten eggs to the creamed butter and sugar mixture. Mix everything until it is just blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the 1 ½ cups of all-purpose flour, 1 tsp of baking soda, and ½ tsp of salt. Whisking ensures these ingredients are evenly distributed.
- Mix Wet and Dry: Gradually add the dry ingredients mixture to the wet ingredients. Mix on low speed until the flour is just combined. Be careful not to overmix, as this can lead to a tough loaf.
- Fold in Add-ins: Stir in the ½ tsp of vanilla extract, the chopped walnuts (if using), and the raisins (if using) with a rubber spatula. Fold gently until evenly distributed throughout the banana bread batter.
- Bake: Pour the prepared batter into your greased and floured loaf pan. Bake at 350°F (175°C) for 55-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the baked banana bread rest in the pan for 10 minutes after removing it from the oven. This allows the loaf to firm up slightly. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Pro Tips for Perfect Banana Bread
- Ripe Bananas are Key: Always use very ripe, spotty, or even brown bananas. They provide the natural sweetness and moisture essential for the best flavor and texture in your banana bread.
- Don’t Overmix Batter: Overmixing develops the gluten in the flour too much, resulting in a tough, dense loaf instead of light and fluffy. Mix only until the ingredients are just combined.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them combine smoothly and evenly, creating a uniform batter.
- Check for Doneness: The toothpick test is crucial. If it comes out clean, your banana bread is perfectly baked. If it has wet batter, bake for a few more minutes.
- Troubleshooting: If your bread is dry, you likely overbaked it or used under-ripe bananas. If the middle sinks, it might be underbaked or you opened the oven door too early.
Serving, Storing, and Freezing
This delicious banana bread is wonderful served warm, perhaps with a pat of butter, a dollop of whipped cream, or a spread of cream cheese.
- Storage: Store leftover banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For optimal freshness and to prevent mold, proper storage techniques for baked goods are essential.
- Freezing Baked Bread: For longer storage, wrap the cooled loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature.
- Freezing Overripe Bananas: Don’t throw away extra ripe bananas! Peel them and freeze whole or sliced in an airtight bag. Use them later for another banana bread recipe or smoothies.
Variations
- Chocolate Chip Banana Bread: Fold in 1 cup of dark, milk, or white chocolate chips with the walnuts and raisins.
- Spiced Banana Bread: Add 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and a pinch of cloves to the dry ingredients for extra warmth.
- Banana Nutella Swirl: After pouring half the batter into the pan, dollop in a few tablespoons of Nutella, then swirl gently with a knife. Add the remaining batter and swirl again.
- Mini Loaves or Muffins: Pour the batter into mini loaf pans or a muffin tin. Adjust baking time accordingly; muffins usually take 20-25 minutes, mini loaves around 30-35 minutes.
Banana Bread Nutrition Information
Here is an estimated nutritional breakdown per serving of this banana bread recipe, based on 10 servings. Please note these are estimates and can vary based on exact ingredients and portions.
| Nutrient | Amount (estimated) |
|---|---|
| Calories | 300-350 |
| Total Fat | 15-20g |
| Saturated Fat | 7-10g |
| Cholesterol | 45-60mg |
| Sodium | 200-250mg |
| Total Carbs | 40-50g |
| Dietary Fiber | 2-3g |
| Total Sugars | 25-35g |
| Protein | 4-6g |
Disclaimer: Nutritional information is an estimate. Actual values may vary based on specific brands, preparation methods, and serving sizes.
Frequently Asked Questions (FAQ)
What kind of bananas are best for banana bread?
Use very ripe bananas with dark spots or even black peels. They are sweeter and easier to mash, adding maximum flavor and moisture to your loaf.
Can I use frozen bananas for this recipe?
Absolutely! Thaw frozen bananas completely at room temperature, then drain any excess liquid before mashing and adding them to the batter.
How do I ripen bananas quickly?
To speed up ripening, place bananas in a paper bag with an apple or tomato overnight. For immediate use, you can bake unpeeled bananas at 300°F (150°C) for 15-30 minutes until soft and dark.
Why is my banana bread dry/dense?
A dry loaf often means it was overbaked, while a dense one can result from overmixing the batter. Ensure you mix only until just combined and check for doneness with a toothpick.
Can I make this recipe gluten-free or dairy-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use a plant-based butter alternative in the same amount.
Conclusion
This ultimate banana bread recipe proves that creating a delicious, moist, and flavorful loaf doesn’t have to be complicated. With simple steps and readily available ingredients, you can easily transform overripe bananas into a delightful treat that everyone will love. We encourage you to try this timeless classic in your kitchen. Share your creations, rate the recipe, or leave a comment below!
