Tessa’s Recipe Rundown
Taste: Packed full of that cozy, comforting sweet banana flavor.
Texture: Soft, moist, and tender. The best texture I’ve ever had from any quick bread!
Ease: SO easy! You don’t even need a mixer for this Banana Bread recipe.
Why You’ll Love This Recipe: Easy, delicious recipe. This is my go-to recipe to use up overripe bananas.
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After countless tests, tweaks, and adjustments, I’ve finally discovered the very BEST Banana Bread Recipe.
While Banana Bread is a simple recipe, it can be surprisingly easy to screw up. After testing dozens of variations, I’ve discovered the keys to a perfect loaf every single time.
This recipe is super easy to make, uses simple ingredients you may already have on hand, and you don’t even need a mixer.
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There’s nothing more comforting than a warm loaf of Banana Bread. That heavenly aroma. That soft, tender texture. That sweet banana flavor. It’s the perfect cozy quick bread to use up those overripe bananas, for the ultimate snack, breakfast, or dessert.
It also makes for a thoughtful homemade gift, and can even be made ahead of time!
Just check out one of the hundreds of 5-star reviews raving about this Banana Bread Recipe:
Reader Love
Have made alot of banana bread over the years, this is HANDS DOWN, the best recipe 👌
–
Sprinkle of Science
How to Make the Best Homemade Banana Bread
How to Tell if Bananas Are Ripe Enough for Baking
When making Banana Bread, be sure to use very overripe bananas. They should be very soft and covered with dark brown speckles, for the best sweet flavor and the best texture.
- To speed up the ripening process: Place bananas in a paper bag in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.
- To ripen bananas today: Place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.
- Freeze extra bananas: If you have more overripe bananas than you need for this recipe, you can always peel and freeze them for later. Simply thaw and bring to room temperature before using as instructed in the recipe below.
How to Mash Bananas for Baking
Mash the ripe bananas very well by hand with a fork or potato masher. I find mashing with an electric mixer mashes the bananas too well, making the batter too thin to rise properly. This often leads to bread that’s slightly mushy or even slightly sunken in the center.
How to Make Moist Banana Bread
- Butter and oil: I experimented with using melted butter vs. oil in Banana Bread and found that an even mixture of both created the best results. You get the rich flavor from the butter, but the sensation of moistness from the vegetable oil.
- Why use oil: Oil is a liquid at room temperature, so it feels moist on the palate even though it contains no water.
- Brown sugar and plain yogurt or sour cream: The other key ingredients that help make this recipe moist, tender, and flavorful.
Can I Add Nuts or Chocolate Chips to This Banana Bread?
Yes, you can add 1 cup of coarsely chopped nuts or chocolate chips. I prefer chopped, lightly toasted walnuts or semisweet chocolate chips, but feel free to get creative here.
If you prefer pecans, I have a recipe for Butter Pecan Banana Bread you’ll love!
The Correct Pan For Banana Bread
The pan I recommend is a light-colored METAL 9 by 5-inch loaf pan. Anything too dark in color will risk scorching the edges.
Glass and ceramic loaf pans will take MUCH longer to bake – upwards of 15 to 20 minutes extra. You also risk the Banana Bread collapsing and being underbaked or gummy in the middle. Learn more about Glass vs. Metal Baking Pans here.
Use the correct size loaf pan: 9 by 5-inches. I know that an 8 ½ by 4 ½-inch pan seems basically identical, but the difference in volume capacity is 15% and that has a surprisingly large impact on the final loaf.
If you use the smaller pan size, your loaf may spill over the edges and remain underbaked in the center. If you only have a smaller pan, withhold about 15% of the batter from the pan.
How to Bake Banana Bread Without Collapsing!
- Follow my notes above for using the correct baking pan – both size and material matter!
- Make sure your oven is completely preheated. Wait at least 10 additional minutes after your oven emits that preheat beep before placing your loaf in, to ensure it’s hot enough.
- Invest in an oven thermometer to see just how accurate your oven actually is. Read more about oven temperatures in my article here.
- Be sure not to overmix the Banana Bread batter.
- Don’t underbake. More on this just below.
How to Tell When Banana Bread is Done Baking?
Bake your Banana Bread until an instant-read thermometer inserted into the center registers an internal temperature of 200 to 205°F. This is the best and easiest way to ensure your loaf is perfectly cooked through but not overdone.
Can You Save Underbaked Banana Bread?
We’ve all been there. You go to slice your cooled loaf, only to discover it’s gummy and underdone in the center. Putting it back in the oven will only scorch the exterior before the interior can heat through.
Instead, place those slices on a buttered griddle and fry them up, kind of like French Toast. You can also do this with stale Banana Bread (if it lasts that long!). Add a little peanut butter at the end for the ultimate indulgence!
Can I Add Frosting?
Add Cream Cheese Frosting or Buttercream Frosting to take this recipe to a whole new level!
Can I Use This Recipe to Make Banana Bread Muffins?
Yes, you can turn this recipe into about two dozen Banana Bread muffins.
Fill the batter about 3/4 full into the cavities of two standard muffin tins and bake at 350°F for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Alternatively, I have a fabulous recipe for fluffy Bakery Style Banana Muffins as well as Banana Espresso Chocolate Chip Muffins!
How to Store Banana Bread
Cover and store cooled Banana Bread at room temperature for 2 days. The flavors will actually intensify as the bread sits!
How to Freeze Banana Bread
To freeze, tightly wrap the completely cooled loaf or slices in plastic wrap, then place in a ziptop bag. Store in the freezer for up to three months. Thaw in the refrigerator overnight or at room temperature. If thawing an entire loaf, you can also refresh the Banana Bread by popping it into a 325°F oven for about 10 minutes.
More Banana Recipes You’ll Love:
Banana Bread
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Ingredients
- 2 cups (254 grams) all-purpose flour, measured correctly
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (340 grams) mashed overripe bananas, from about 3 large bananas*
- 1/4 cup (60 grams) plain yogurt or sour cream
- 2 large eggs, lightly beaten
- 3 tablespoons (42 grams) unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (142 grams) coarsely chopped toasted walnuts, or (170 grams) chocolate chips, optional
Instructions
- Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.
- In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
- In a medium bowl, stir together the mashed bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips (if using), being very careful not to overmix. Spread batter into the prepared pan.
- Bake about 55 to 65 minutes, until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely, before slicing and serving.
Recipe Notes
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This post was originally published in 2012 and was updated in 2023 updated with recipe improvements and new photos. Photos by Ashley McLaughlin.
Just came to say this was an easy and tasty one! I used a glass pan, as that’s all I have. Internal temp was already over 200 at 55min and 350 degrees, but thermometer was coming out wet— left in for another 7 minutes and came out beautifully with a nice rise!
Ooo that IS a gorgeous rise, Norma! So happy our recipe turned out perfectly for you 🙂
Hi is the oven temperature referring to fan forced? Thanks! Sounds amazing
Hi Chelsea! No, oven temperatures are standard conventional temperatures. Convection/fan-forced is different and will require adjustment – learn more about that here! Let us know what you think of this banana bread once you have given it a try 🙂
Followed the recipe to a T. Just added some chocolate chips and dates to it! My apartment smells amazing and the banana bread was great
Yummy! I DO tweak recipes based on my dietary and taste preferences. I also enjoy reading the flights of fancy other cooks take. That said, I didn’t change much: reduced sugar to 1/3 C each since my bananas were plenty ripe and I would be adding choc chips, used salted butter & reduced added salt by half, added 1/2 C Lilly’s stevia cinnamon chocolate chips & 1/2 C semisweet chocolate chips (my audience for this batch loves chocolate – my preference is pecans with no chips). I will be making this recipe again for me – it’s that good! I made 12 muffins and used the remaining batter for a mini loaf. Appreciate all the tips and info included in this recipe, especially the muffin instructions.
Ok hear me out.
I don’t make substitutions because there’s a reason each ingredient is in a recipe. I hate when people leave a mean comment or say it wasn’t great but they substituted every other ingredient. Like come on people of the internet.
That being said, I am lazy and a creature of convenience and I was craving banana bread.
I had to do the oven trick for the under ripe bananas and that was such a win!
Secondly I only had fully fat cottage cheese- no yogurt and no sour cream.
I also only had a glass loaf pan (about an hour at 325 so no scorch).
I hate that I am acting in defiance of this gorgeous recipe BUT it worked out for me and I’ve had three slices with kerrygold butter.
It is DELICIOUS.
If it’s this good not doing it correctly I can only imagine how good this is if I listened to the professional baker and did it the right way.
Thank you for the amazing recipe. I have since purchased the correct pan, and will not be making subs in the future.
Anything special I need to know if I want to cook in combo microwave/convection oven in RV?
Hi Tammy! We haven’t tried this recipe in a combination microwave/convection oven, but convection ovens typically need a slightly lower temperature in order to bake at the same rate as a conventional oven. Learn more about convection vs. conventional ovens, and the importance of an oven thermometer, in Tessa’s Ovens 101 article here. Let us know how it goes! Happy baking 🙂
I Only have/use light or low fat Sour Cream or Yogurt.
HOPING that will be ok with Sour Cream ?
Plus, I Only Use Olive Oil, not Butter ?
I’m sure it’s Great as is, but, I
had Heart Surgery in 2022 and Diabetes too, need to be careful, but I Love Banana Bread !!!
Hi Roxann! We haven’t tried light/low-fat sour cream or yogurt in this recipe; full-fat is definitely preferred as it brings more moisture and improves the overall texture of the banana bread. Feel free to experiment with what you have, though! We do not recommend using olive oil in place of butter, as the two are not interchangeable, and olive oil will also bring a savory flavor to an otherwise sweet bake – but again, feel free to experiment as you wish! Happy baking 🙂
This is the absolute best banana bread I’ve ever made. I’ve made it 2x and it is my one and only now. For years I’ve searched and tried many, many ‘best’ recipes for banana bread. As Is, with no tweaking or changing ingredients like other recipes. I’m so glad I found Handle the Heat and this amazing banana bread.
We’re so thrilled to hear that this banana bread was a winner for you, Chris! Thanks so much for the comment 🙂
Delicious – My new go to for banana bread!
For years I have been searching… baking/ testing & searching again for an easy, yet DELICIOUS Banana Bread recipe, and I am happy to say that I will never be temped to look elsewhere for another recipe variation, as THIS IS TRULY THE BEST Banana Bread I have baked. Approved by ALL family members – I will be sharing this recipe with anyone that is in search for a true, tried and tested (and kiddy approved) recipe!! Thank you so much!!!
Thank you so much for this recipe. It was delicious. So moist and full of flavor.
First time making, turned out great. Didn’t rise much but will definitely make again