Welcome to the last banana bread recipe you will ever need. If you’ve been searching for the best banana bread recipe that delivers a perfectly moist, tender crumb and a rich, deep banana flavor every single time, you’ve found it. This recipe is wonderfully simple, uses basic pantry staples, and is completely foolproof. It’s the kind of comforting bake that fills your home with the most incredible aroma and results in a loaf that disappears in record time.
We’ve tested countless variations to perfect this classic, and the result is a one-bowl wonder that is both incredibly easy to make and devastatingly delicious. Forget dry, dense, or bland banana bread for good!
Why This is the Best Banana Bread Recipe You’ll Ever Make
There are thousands of banana bread recipes out there, but this one truly stands out. Here’s what makes it the absolute best:
- Unbelievably Moist Crumb: We use a combination of melted butter and very ripe bananas to ensure the loaf stays moist for days.
- Rich Banana Flavor: The secret is using bananas that are almost black. This is where the sweetest, most intense banana flavor comes from.
- Simple, No-Fuss Method: No stand mixer required! Everything comes together in one bowl with just a whisk and a spatula, making cleanup a breeze.
- Perfectly Sweetened: A mix of brown and white sugar provides moisture, a hint of molasses flavor, and the perfect level of sweetness that complements the bananas without overpowering them.
- Foolproof Results: Follow the simple steps and my key tips, and you are guaranteed a beautiful, golden-brown loaf with that signature crack down the top.
The Secret to Incredibly Moist Banana Bread
The key to avoiding a dry, crumbly loaf lies in a few simple but crucial details. First, your bananas must be overripe. We’re talking more black than yellow on the peel. This is non-negotiable for sweetness and moisture. Second, using melted butter not only adds richness but also coats the flour proteins, which helps prevent gluten overdevelopment. Finally, and most importantly, do not overmix the batter! Once you add the dry ingredients, mix only until you no longer see streaks of flour. A few lumps are perfectly fine and are the hallmark of a tender quick bread.
Ingredients You’ll Need
This recipe relies on simple, common ingredients you likely already have. Here’s your shopping list:
- All-Purpose Flour: Provides the structure for the bread. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Baking Soda: This is our leavening agent, giving the loaf its beautiful lift.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
- Very Ripe Bananas: You’ll need about 3 medium-to-large bananas. The riper, the better!
- Unsalted Butter: Melted, for a rich flavor and moist texture.
- Brown Sugar: Adds moisture and a slight caramel note that pairs beautifully with bananas. Light or dark brown sugar works.
- Granulated Sugar: For extra sweetness and a tender texture.
- Egg: One large egg, brought to room temperature, to bind everything together.
- Vanilla Extract: Pure vanilla extract adds warmth and depth of flavor.
Ingredient Notes & Substitutions
This recipe is quite forgiving. For an even moister loaf, consider trying this banana bread recipe with sour cream by swapping out half the butter for full-fat sour cream or Greek yogurt. For a different flavor profile, you can easily turn this into a classic banana nut bread by adding chopped walnuts or pecans.
How to Make the Best Banana Bread Step-by-Step
Follow these simple instructions for a perfect loaf every time.
- Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Mix the Wet Ingredients: In a separate medium bowl, mash the ripe bananas thoroughly with a fork until mostly smooth (a few small lumps are okay). Whisk in the melted butter, brown sugar, granulated sugar, room temperature egg, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet banana mixture into the bowl with the dry ingredients. Using a rubber spatula, fold the ingredients together gently until just combined. Be careful not to overmix! Stop as soon as you no longer see dry streaks of flour.
- Pour and Bake: Scrape the batter into your prepared loaf pan and spread it into an even layer. Bake for 55 to 65 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Completely: Let the banana bread cool in the pan on a wire rack for 10-15 minutes. Then, use the parchment paper overhangs to lift the loaf out of the pan and let it cool completely on the wire rack before slicing. This step is crucial for clean slices!
My Top Tips for Perfect Banana Bread Every Time
- Measure Flour Correctly: Do not scoop flour directly from the bag with your measuring cup. This compacts it, resulting in too much flour and a dry loaf. Instead, use a spoon to fluff up the flour, then spoon it into the cup and level it off with a knife.
- Don’t Overmix the Batter: This is the most common mistake in making quick breads. Overmixing develops gluten, leading to a tough, dense, and rubbery texture. Mix only until the flour disappears.
- Check for Doneness Early: Ovens can vary. Start checking your bread around the 50-minute mark. If the top is browning too quickly but the center is still wet, you can loosely tent the pan with aluminum foil for the remainder of the baking time.
- Let It Cool: I know it’s tempting to slice into that warm loaf, but letting it cool completely allows the crumb to set. This prevents it from being gummy and ensures you get beautiful, clean slices.
Fun Variations & Mix-In Ideas
While this classic recipe is perfect on its own, it’s also a fantastic base for customization. Feel free to fold in about ¾ to 1 cup of your favorite additions along with the dry ingredients.
- Chocolate Chips: For a decadent treat, try this fan-favorite chocolate chip banana bread recipe.
- Nuts: Toasted walnuts or pecans add a wonderful crunch and nutty flavor.
- Spices: Add ½ teaspoon of ground cinnamon or a ¼ teaspoon of nutmeg to the dry ingredients for a warm, spiced version.
- Sweet Topping: Sprinkle the top of the batter with coarse sugar or a cinnamon-sugar mixture before baking for a crunchy, sweet crust.
How to Store and Freeze Banana Bread
One of the best things about this recipe is that it stays moist for days, making it perfect for making ahead.
Storing at Room Temperature
Store the completely cooled banana bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh and moist at room temperature for up to 4 days.
Freezing for Later
Banana bread freezes beautifully! Once completely cooled, you can freeze the entire loaf or individual slices. Wrap the bread tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight at room temperature.
Best Banana Bread Recipe (Incredibly Moist & Easy!)
The last banana bread recipe you'll ever need! This foolproof, one-bowl recipe yields an incredibly moist, tender, and flavorful loaf every time using simple pantry staples like overripe bananas and melted butter.
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper with an overhang.
- In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a separate medium bowl, mash the ripe bananas with a fork. Whisk in the melted butter, brown sugar, granulated sugar, room temperature egg, and vanilla extract until fully combined.
- Pour the wet banana mixture into the bowl with the dry ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; stop when there are no more dry streaks of flour.
- Scrape the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition
Notes
Do Not Overmix: This is the most critical tip for a tender banana bread. A few lumps in the batter are perfectly fine.
Use Overripe Bananas: For the best flavor and moisture, use bananas with peels that are heavily speckled or completely black.
Tried this recipe?
Let us know how it was!
Best Banana Bread Recipe (Incredibly Moist & Easy!)
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper with an overhang.
- In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a separate medium bowl, mash the ripe bananas with a fork. Whisk in the melted butter, brown sugar, granulated sugar, room temperature egg, and vanilla extract until fully combined.
- Pour the wet banana mixture into the bowl with the dry ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; stop when there are no more dry streaks of flour.
- Scrape the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition
Notes
Use Overripe Bananas: For the best flavor and moisture, use bananas with peels that are heavily speckled or completely black.
Tried this recipe?
Let us know how it was!Frequently Asked Questions About The Best Banana Bread Recipe
This is usually caused by two things: overmixing the batter, which develops too much gluten, or using too much flour. For a tender loaf, mix only until the dry ingredients are just combined and be sure to spoon and level your flour instead of scooping it directly from the bag.
The best bananas are very overripe. The peel should be heavily browned or even black, and the fruit inside should be soft and very fragrant. Overripe bananas provide the most sweetness, banana flavor, and moisture for the bread.
Absolutely! Thaw frozen bananas completely at room temperature before using. They will release a lot of liquid as they thaw—be sure to include this liquid in the batter as it’s full of concentrated banana flavor and contributes to the moisture.
The most reliable way to check for doneness is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached (but no wet batter), the bread is done.
Yes, you can substitute an equal amount of a neutral oil (like vegetable or canola) for the melted butter. Using oil can make the bread even moister and help it stay fresh longer, though you will lose some of the rich flavor that butter provides.
We Know You’ll Love This Recipe!
This truly is the best banana bread recipe, and we are so excited for you to try it. It’s a timeless classic that brings comfort and joy with every slice. If you make it, we’d love to hear from you! Please leave a comment and rating below. And don’t forget to save this recipe to your Pinterest board!
