This banana bread recipe is super moist every time, requiring only 20 minutes of prep, a few easy steps, and a handful of basic ingredients to make. With nuts or chocolate chips, or just plain, you really can’t go wrong!
There’s a reason why my Banana Bread Muffins are one of the most popular recipes on the internet! This recipe is the loaf form of my muffin recipe. Last time I made this banana bread, my hubby snuck a very, very large piece even before it made it out of the pan. So go ahead and save those lifeless, brown bananas that we all have accumulating on our kitchen counter and make a loaf of this banana bread. Have more than the four needed for this recipe? Use them up in my Strawberry Banana Smoothie or Banana Pancakes!
Looking for other ultra moist quick breads? Don’t miss my Zucchini Bread. Zucchinis never tasted this good!
Table of Contents
- Why This Banana Bread Recipe Is the Best
- Ingredients
- How to Make Banana Bread
- Watch How to Make the Best Banana Bread
- Tips for Making Banana Bread Moist
- Variations on This Banana Bread Recipe
- How to Store
- Frequently Asked Questions
- Other Quick Bread and Muffin Recipes You’ll Love!
- Best Banana Bread Recipe (Easy!)
Why This Banana Bread Recipe Is the Best
You are seriously going to go bananas over this banana bread! This recipe:
- Takes just over an hour to make from start to finish.
- Is so easy to make, with ingredients you probably already have on hand.
- Is so moist (and stays moist for days!).
- Is perfect with or without your favorite mix-ins, like nuts or chocolate chips.
- Uses up all those brown bananas laying around!
Ingredients
- Medium overripe bananas – I use bananas that are speckled, but you can use bananas that are even more ripe if preferred. The riper they are, the easier they are to mash and the sweeter they are.
- All-purpose flour – flour is the base for banana bread.
- Light brown sugar – light brown sugar sweetens things up, adding caramelized undertones.
- Unsalted butter – butter keeps our banana bread moist while adding rich flavor.
- Large egg – an egg adds structure.
- Vanilla extract – vanilla makes all baked goods better!
- Baking soda – baking soda helps our banana bread rise and have a perfect, moist crumb.
- Salt – salt enhances flavor.
- Chocolate chips, optional – if you’re a chocolate fan like me, add them in!
- Chopped walnuts, optional – walnuts add a rich, buttery crunch. I love them in banana bread, but they are completely optional.
How to Make Banana Bread
This banana bread recipe requires no mixer or special equipment! Whip it up simply in a bowl with a whisk and spoon. I also like using a potato masher to easily mash bananas, but you can mash them with a fork if you don’t have a masher. Here are the easy steps. For the full recipe and ingredient quantities, see the recipe card below.
- Preheat oven to 375℉. Grease a 9×5” loaf pan with cooking spray, not butter.
- Mash peeled bananas.
- Add beaten egg, melted and cooled butter, and vanilla. Stir.
- Whisk together flour, brown sugar, baking soda, and salt.
- Add dry ingredients to wet ingredients, and mix. Fold in chocolate chips and walnuts. Don’t overmix.
- Fill pan with batter.
- Bake for 45-55 minutes. Place a piece of foil loosely over the loaf after 30 minutes.
- Let cool in the pan for 15 minutes before turning on a wire-rack or enjoying!
Watch How to Make the Best Banana Bread
My Pro Tip
Tips for Making Banana Bread Moist
Use bananas that are at least speckled for banana bread. Very ripe bananas are easier to mash, sweeter, and more flavorful.
Don’t overmix batter. Overmixing can lead to a tough loaf.
Don’t overbake! Banana bread is done when a toothpick inserted in the middle of the loaf comes out with moist crumbs.
Variations on This Banana Bread Recipe
- Use whole wheat flour instead of all-purpose flour.
- Experiment with different nuts like pecans or peanuts.
- Use peanut butter chips or butterscotch chips instead of chocolate chips.
How to Store
How to Make Ahead: banana bread keeps so well! Make it 2-3 days ahead. Enjoy within 4 days for the best, moist texture.
Storage: banana bread is best stored at room temperature wrapped in foil or in an airtight container. If you don’t plan on enjoying your loaf within a few days, store it in the fridge for up to a week!
How to Freeze: freeze banana bread by wrapping in plastic wrap, and then placing in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or on the counter when ready to eat.
How to reheat: reheat slices in the microwave for 10-20 seconds.
Frequently Asked Questions
Use bananas that are at least speckled! You can use bananas that are even more ripe, too. The riper they are, the easier they are to mash and the sweeter they are.
Mash bananas with a potato masher into a relatively smooth purée. If you don’t have a potato masher, you can use the back of a fork.
I prefer using fresh bananas but frozen bananas that are thawed work too. Make sure to drain off any extra liquid before mashing and using.
Other Quick Bread and Muffin Recipes You’ll Love!
Breakfast
Easy Zucchini Muffins
Breakfast
Best Ever Lemon Poppy Seed Loaf Cake
Breakfast
Lemon Poppy Seed Muffins (Easy!)
Breakfast
Perfect Strawberry Muffins
Breakfast
Banana Baked Oatmeal Muffin Cups
If you’ve tried this Banana Bread Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Best Banana Bread Recipe (Easy!)
Equipment
- 9×5" pan
- Potato masher (or fork for mashing)
Ingredients
- 4 medium bananas, overripe (at least speckled)
- 1 cup all-purpose flour
- ¾ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
- 1 large egg, beaten
- ½ tablespoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips, optional
- ½ cup chopped walnuts, optional
Instructions
- Preheat oven to 375℉. Grease a 9×5” loaf pan with cooking spray (oil), not butter.
- In a large bowl, use a potato masher to mash peeled bananas into a smooth purée.
- Add beaten egg, melted and cooled butter, and vanilla. Stir until combined.
- In a separate bowl, whisk together flour, brown sugar, baking soda, and salt until combined.
- Add dry ingredients to wet ingredients, mixing until just incorporated. Fold in chocolate chips and walnuts if desired.
- Fill greased pan with batter, smoothing out the batter into an even layer.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out with moist crumbs. Place a piece of foil loosely over the loaf after 30 minutes.
- Let cool in the pan for 15 minutes before turning onto a wire-rack, or enjoying warm!
Video
Notes
- Use medium bananas, not small or large.
- I recommend using bananas that are at least speckled for banana bread. You can use bananas that are overripe as well. Very ripe bananas are easier to mash, sweeter, and more flavorful.
- Measure dry ingredients carefully!
- 1/3 cup butter is 5 1/3 tablespoons (which is marked on a stick of butter).
I recommend using no more than 1 cup of mix-ins (chocolate chips, walnuts or both).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy to make with ingredients I already had in my pantry. The chocolate chips made it extra rich and tasted amazing slightly warm!
Amazing to hear! Thanks for your review!
Grace
I’ve tried a lot of banana bread, and this was by far my favorite. Perfectly moist and just the right amount of banana flavor. Wow!
So glad it turned out well! 🙂
Grace
Very tasty and easy to make
Awesome to hear!!
Grace
Let me begin by stating that I am not a fan of banana bread, so I made this recipe for company who are. Not only did they think it was the best banana bread they ever tasted, but it made me a convert. Rich and moist, it has incredible depth of flavor. A great recipe.
I am so glad I converted you to the banana bread train! Cheers!
Grace
this is by far the best banana bread recipe I have ever tried. I LOVE the walnuts and chocolate chips. My daughter ate almost half of the loaf! Thank you!
HA! I love to hear this! Happy New Year.
Grace