The Best Banana Bread Recipe
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This homemade Banana Bread Recipe makes the most tendermoistand flavorful banana bread that’s the best you’ll ever taste! Mix together in minutes with ripe bananasbutterand brown sugarand you’ll have this delicious banana bread ready for dessertbreakfastor snacks. It’s kid-friendlysimple to make with pantry staplesmake-ahead and freezer-friendlyand customizable for dietary needs.
There’s nothing quite like the aroma of a fresh loaf of banana bread baking in the oven – the warmnutty scent that fills your home and builds anticipation for the first slice. My recipe is inspired by my grandmother’s version but updated for even deeper flavor with less butter and sugar. Ripe bananas naturally sweeten this quick breadso it’s a go-to for using up those spotted fruits in your kitchen. Whether you’re baking for a cozy dessert or treatto pack in lunchesor sharing with friends and neighborsthis banana bread is a winner every time.
Treasured Family Favorite Banana Bread!
This Best Banana Bread Recipe is a cherished family stapleinspired by my grandmother’s timeless version but with a modern twist for extra moistness and flavor. It’s my go-to when I need to use up ripe bananas – plus I love the cozycomforting aroma it gives my home! I love making simpleheartfelt recipes like this one that the whole family will enjoy and sharing with you at Add a Pinch!
Why You’ll Love This Best Banana Bread
- Delicious and Moist: The combination of ripe bananas and brown sugar creates an incredibly tender crumb with richcaramel-like notes.
- Easy to Make: No special equipment needed – mix by hand or with a mixer in minutes.
- Customizable: Add nutschocolate chipsor keep it classic. It’s versatile for dietary tweaks like gluten-free or vegan.
- Quick Prep and Bake Time: From prep to oven in under 10 minutesand done in about an hour.
- Family-Friendly: Kid-approved and perfect for meal prepsnacksor breakfast on the go.
Ingredients for the Best Banana Bread
Be sure to see the recipe card below for the full listing of ingredientsinstructionsnotesand estimated nutritional information.
- Overripe bananas: Use bananas with dark spots for the best natural sweetness and moisture. About 3-4 medium bananas yield 1 1/2 cups mashed.
- Dark brown sugar: Adds depth with its molasses flavor. Light brown sugar works in a pinchbut dark is preferred.
- Butter (salted): Room-temperature salted butter for richness. If using unsaltedadd 1/4 teaspoon salt.
- Eggs: Freshlarge eggs at room temperature help bind the batter.
- All-Purpose Flour: For a light texturesubstitute half with whole wheat flour for a heartier version.
- Baking soda: This leavener gives this quick bread its rise.
- Salt: This enhances the flavor.
- Vanilla extract: Use pure vanilla extract and avoid using imitation vanilla flavoring.
- Roasted pecans (optional): Chopped and toasted for crunch. See my roasted pecans recipe.
Ingredient Swaps
Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Swap butter with plant-based butter.
Vegan/Egg-Free: Replace eggs with egg replacer (such as Bob’s Red Mill)flax eggs (1 tbsp ground flax + 3 tbsp water per egg)or applesauce (1/2 cup applesauce instead of two large eggs + 1 teaspoon baking powder). Use plant-based butter if making vegan. Here are more Egg Substitutes for your convenience.
Add-Ins: Stir in chocolate chipswalnutsraisinsor a bit of cinnamon for a twist on flavor.
How to Make the Best Banana Bread Recipe
This easy banana bread comes together in a snap with simple steps. Mix it by handwith an electric mixeror in a stand mixer – whatever you choose!
Step by Step Instructions
Preheat your oven. Prepare a 9-inch loaf pan by one of these methods: by lining it with parchment paperspraying the inside with baking sprayor coating it with butter and then lightly dusting it with all-purpose flour. (Make sure to shake out any excess flour.)
- In a large bowlcream together the softened butter and brown sugar until smooth.
- Mash the overripe bananas with a fork and add to the bowlmixing well.
- Beat in the eggs one at a timefollowed by the vanilla extract.
- Add dry ingredients and gradually stir into the wet ingredients until just combined – don’t overmix to keep it tender.
- Mix in the vanilla extract. If using add-ins (such as chopped pecanschocolate chipsor others)fold them into the combined batter.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutesor until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutesthen transfer to a wire rack to cool completely before slicing.
- Sliceserveand enjoy the banana bread.
Recipe Success Tips
- Use Ripe Bananas: Brown spots and specks on the peeling indicate they are perfect – they are easy to mash and give natural sweetness.
- Choose Brown Sugar: Makes it extra moist and delicious. Brown sugar has molasses in it that deepens the flavor. You can use granulated sugar (white sugar) if you wish.
- Use Room Temperature Ingredients: Results in even mixing and a smooth batter.
- Don’t Overmix: Stop stirring once the flour is incorporated to avoid a tough or dry texture.
- Check for Doneness: Check at 50 minutes since ovens vary. Cover with foil if the top browns too quickly.
- Enhance the Flavor: Use my roasted pecans or toast other nuts if using before adding for extra crunch and nuttiness.
Recipe Variations
Nut-Free: Omit pecans or swap with seeds like pumpkin or sunflower.
Chocolate Chip Banana Bread: Add 1 cup semi-sweet chocolate chips to the batter.
Mini Loaves or Muffins: Divide batter into mini loaf pans (bake 25-30 minutes) or muffin tins (bake 18-22 minutes). My banana muffin recipe is a family favorite that I think you’ll enjoy.
Cinnamon Banana Bread: Stir in 1 teaspoon cinnamon for a warm twist.
Healthy Ingredient Swap: Use Greek yogurt in place of half the butter for added protein and moisture.
Storage Tips
- Refrigerate: Store in an airtight container for up to 5 days. Allow to reach room temperature before serving.
- Freeze: Wrap cooled slices or the whole loaf in plastic wrap and foilor a freezer-safe bag or containerthen freeze for up to 3 months. Thaw overnight in the fridge when ready to serve.
- Reheat: Warm slices in the toaster or toaster oven. You can also warm in the microwave for 10-15 seconds.
- Meal Prep Tip: Slice and freeze individually for quick snacks or lunches.
Frequently Asked Questions
It’s moist and flavorfulthanks to ripe bananas and brown sugarand it’s easy to make with simple ingredients – plusit’s customizable!
Yesuse an egg substituteflax eggsor applesauce for a vegan version.
A toothpick should come out cleanand the top should be golden brown.
Overmixing or under-ripe bananas can cause this. Follow the recipe tips for a light crumb and moist banana bread.
More Favorite Recipes with Fruit
Why This Banana Bread is a Winner
This recipe turns simple ingredients into something magical – a banana bread that’s comfortingcustomizableand always a hit. Whether enjoyed plain or slathered with butterit’s a favorite treat and a perfect way to use ripe bananas.
I’d love to hear how your banana bread turns out! Leave a commentrate the recipeor tag me on Instagram @addapinch with #addapinchrecipes.
Banana Bread
Ingredients
- 4 (454 g) overripe bananasmashedor 2 cups mashed
- 1 cup (213 g) dark brown sugar
- 8 tablespoons (113 g) salted butterroom temperature
- 2 large (100 g) eggs
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon (1 g) kosher salt
- 1 teaspoon (5 g) vanilla extract
- 1 cup (114) roasted pecansoptional
Instructions
- Preheat oven to 350º F. Prepare a 9-inch loaf pan by one of these methods: by lining it with parchment paperspraying the inside with baking sprayor coating it with butter and then lightly dusting it with all-purpose flour. (Make sure to shake out any excess flour.) Set aside.
- Mix butter and sugar until smooth. Add mashed bananas and beat until well blended. Add eggs one at a timefully incorporating after each egg.
- Add flour and mix until smooth. Add baking sodasaltand vanilla extract and stir until well combined. Stir in nutsif using. Pour batter into prepared pan.
- Bake until golden brown and a wooden skewer comes out clean when inserted in the middleabout 1 hour.
Notes
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Swap butter with plant-based butter.
- Vegan/Egg-Free: Replace eggs with egg replacer (such as Bob’s Red Mill)flax eggs (1 tbsp ground flax + 3 tbsp water per egg)or applesauce (1/2 cup applesauce instead of two large eggs + 1 teaspoon baking powder). Use plant-based butter if making vegan. Here are more Egg Substitutes for your convenience.
- Add-Ins: Stir in chocolate chipswalnutsraisinsor a bit of cinnamon for a twist on flavor.
- Refrigerate: Store in an airtight container for up to 5 days. Allow to reach room temperature before serving.
- Freeze: Wrap cooled slices or the whole loaf in plastic wrap and foilor a freezer-safe bag or containerthen freeze for up to 3 months. Thaw overnight in the fridge when ready to serve.
- Reheat: Warm slices in the toaster or toaster oven. You can also warm in the microwave for 10-15 seconds.
- Meal Prep Tip: Slice and freeze individually for quick snacks or lunches.
Video
Nutrition
Nutrition information is automatically calculatedso should only be used as an approximation.
Enjoy!
Robyn xo
Can I make muffins with this recipe? if so what is the baking temp and time? Thanks for your help!
RTKJYes! I now share how to make this as banana bread muffins in the post! I hope you enjoy it!
In your nutritional information the listing of sodium would be very helpful for me. as I did not see a button to push for the full nutritional information. I look forward to trying some of your recipes…. but as I am having to be on a lower sodium dietit helps to know how much sodium I’m taking in. Thanks much.
Debbieeach slice of the banana bread will be about 199 grams of sodium if you cut the bread into 16 slices. I hope this helps.
This was excellent! Easy to make and so moist and delicious.
This banana bread is so delicious!