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.
AMAZING. Somehow this tastes even better the next day if you can make it last this long.
The first time I made this I must’ve overmixed it because it was pretty stodgy. But the second time around it was perfect and fluffy.
Glad you gave this recipe another try and loved it!
Super moist, just the right consistency and flavor!!!
In love with this recipe!
Made banana bread and it was gone in seconds .. I barely got to try some myself it was that amazing!! Thankyou Tessa for sharing this lovely recipe! My 3 year old son helped me it was that simple 🙂 easy fun delicious and the whole house was filled with a sweet aroma while the bread baked!
Thank you so much!
Hooray! So happy this recipe was enjoyed, and I’m glad your son was able to help! Thanks so much for the comment 🙂
Wonderful receipe dear. You have experimented this and given this receipe. The explanation for each and everything is too good. I don’t have oven. I try using this in my cooker which can hold very little quantity. You have mentioned oil and butter in teaspoons any idea how much ml it is.
Please let us know how it goes in your cooker, Praveena! We don’t measure in ml normally; however, a quick Google search suggests that 1 tablespoon of oil = 15ml, so this recipe would be 45ml of vegetable oil. 1 tablespoon of butter is about 14.7ml, so about 44ml of butter. I hope that helps!
I made this banana bread and it received rave reviews. I used new to me tricks like ripening a banana in the oven and using kitchen scales for measuring. This is my new go to recipe for banana bread. Thanks!
Wonderful! So glad to hear this recipe was such a hit and is your new go to!
You did not lie! This could possibly be THE BEST banana bread I have EVER made! (The only change I made to the recipe is that I made it with ap gf flour..perfection!)
Hooray!! So happy you love this recipe and also that your substitution worked perfectly! Thanks for sharing 🙂
I made these and used oil since i like to spread butter on my warm muffin so i still get the buttery flavor , i bake fa lot and i get requests for baked goods from my husband for his co-worker, he woks at UCLA IN SO CAL and now that baking season is upon us ive been very bize and i Love It!
So glad you tried this recipe out!
Wonderful, soft and easy to make banana bread. This will be my go to recipe from now on! Had to translate it into Spanish for the mother in law, she lived it so much!
Amazing!! So happy to hear this is now your go-to recipe, Chelsey! Glad it was such a hit with your family! Thanks for sharing 🙂
I have tried this multiple times and its always a hit❤️ Just a question, is it possible to change the banana with carrots with the same amount? Thank you
So happy to hear everyone loves this recipe, Karen! We haven’t tried changing the banana with carrots, so I can’t say for sure how it would turn out. Please let us know if you give it a try!
Great recipe for Banana Bread. Just took it out of the oven and the whole house smells amazing. Hubby loves banana bread but prefers his grandmothers recipe. Anxious to see how he rates this one.
Just read your response on FB, Kathy 🙂 I’m so happy your husband enjoyed it!
In the video, it looks like the eggs aren’t beaten although the recipe calls for lightly beaten eggs. Which is preferable? Thanks – I can’t wait to make this!!
Great eye! Honestly, either way is fine since apparently I’ve tried both haha! You can always add them to the bowl with the other ingredients but just lightly mix together before mixing in fully with the rest of the batter. Enjoy your banana bread!
Hi Tessa:
Does the recipe call for full fat plain yogurt or full fat sour cream? Also, wondering if you can substitute Greek 0% Fat Plain yogurt?
Thanks
Yes full fat plain Greek yogurt or sour cream. You’re welcome to give the 0% fat a try, but I haven’t tested it so I can’t guarantee the same results. Let me know how it turns out! 🙂