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.
Hi again, if I want to add both choco chips and nuts, do I put half cup of nuts and half cup of chips since the add-ins on the recipe was for 1 cup?
Hi Norelle! Yes, that’s correct! Let us know what you think once you’ve given this recipe a try 🙂
I doubled this recipe because I had enough bananas. I undercooked (by accident, must have put the toothpick in the edge of the bread instead of the middle) one of the loaves, what can I do now that it is cold? Cook it again or chuck it?
Thanks!!
Hi Elizabeth! Unfortunately, by the time your banana bread had cooled enough for you to slice into it, it was likely too late to pop it back in the oven and bake it through properly, as the edges will dry out or burn before the interior fully cooks through. As Tessa mentions in the pink tip box above the recipe, the easiest way to know if your banana bread is done is to test the center with an instant-read thermometer. You want the center to reach an internal temperature of 200 to 205°F. If you haven’t already tossed the banana bread, you can always slice it up and try to toast or griddle individual slices, or even make French toast from slices, being careful to ensure the middle of each slice is cooked before serving. I hope that helps! 🙂
Does the baking time or temperature change if you have a convection oven?
Thanks!
Hi Katherine! The typical rule of thumb with convection setting is to drop the temperature by 25°F. Ensure accuracy with an oven thermometer! Also begin to check for doneness earlier, at about 3/4 of the way through the recommended baking time (it’s not always done earlier – it all depends on your oven!). Happy baking!
So it’s my first time making banana bread and this came out almost perfect! It’s moist and has great flavor I think I should’ve waited for my bananas to be more ripe, I suggest using brown bananas for that extra banana flavor. That’s my fault though, other than that oh my gosh love ittt.
So wonderful to hear that, Nikki!! It will be great for you to use overripe bananas next time to compare 🙂
I made this today and only had self raising flour on hand, so I used that and left out the baking soda. It still turned out fantastic!
Glad to hear that, Tali!!
I made this for my friends at school, and it was GONE in 20 min. Here is what I did to upgrade the very good on it’s own recipe. I coated the pan in cake release, then sprinkled cinnamon sugar on the sides before I put the batter in. I used mini chocolate chips in the batter (I also easily doubled the recipe). I had extra banana’s so I cut them up and put them close to the side of the pan (so the center could puff up and bake un-inhibited), then I sprinkled chocolate chips in the middle.
AHMAZING
So happy you and your friends enjoyed your version of this recipe!! Sounds delicious! 🙂
Made this for the first time ever and it was SO good! I only had a glass loaf pan but thankfully it still came out perfect! Thank you again for the recipe! I made it after trying your brownie recipe which was soooo good too so I knew after that, that any recipe of yours would be good!
That’s so wonderful to hear, Sharon!! So excited you enjoyed this banana bread, and one of Tessa’s brownie recipes too!! 🙂
Hi my whole family absolutely love this banana bread recipe with choc chips. Buy how do I make this with gluten free flour? Will the recipe stay the same and just replace the flour?
Hi Efat! Unfortunately, we do not test our recipes with gluten free substitutions. Feel free to experiment with gluten free flour in place of the regular flour, but of course, we cannot guarantee the results will be the same as we have not tested this. Good luck and happy baking! 🙂
I usually bake gf goodies for my hubby and when I have to replace standard flour with gf one I add 1 extra egg. If that’s not enough to obtain the usual consistency of the batter I also add more liquid; in this case would be more yogurt/sour cream, until I have the right consistency.
Gf flour requires more liquids.
Usually the recipes turn out pretty well.
Hope it helps
This is an amazing recipe! I would also follow the advice on using the correct bread pan it really made the difference.
So fantastic to hear you loved this banana bread, Cristi!!
I’m a very experienced baker and this turned out dreadfully. Like other commenters, the middle stayed raw for too long. I kept it in the oven longer. Once I got a clean pull from a fork, I let it cool. Once I finally sampled, the final product’s exterior was craggy and rough like scone. The inside was pure stodgey and dense – YET NOT moist, lol. I am frankly baffled by this outcome. Plus, despite using four bananas… there was only the faintest banana flavor. All in all, a waste of bananas, sugar and eggs. I threw it in the trash. As my roommate rated it: “Definitely not my fave. It’s gotta go.”
Hi there! I’m sorry your banana bread didn’t turn out the way it should! I’d love to help troubleshoot, and figure out what went wrong here, because there are so many little things that could have gone awry, even for an experienced baker like yourself!
Firstly, do you weigh out your ingredients using a digital kitchen scale? If you measure by volume, that could be the culprit; it’s so easy to over-measure flour, or use too many bananas, etc. when measuring by volume! Were your bananas overripe? If they weren’t quite overripe, that could be the reason for the mysteriously lacking banana flavor. There could also be issues with your oven being the wrong temperature. We always advise using an oven thermometer, as most ovens are not telling the truth when they tell you they are at a certain temperature! Most ovens run a little hot or a little cold, and even though 10-25 degrees doesn’t sound super detrimental, this can play a big part in items baking unevenly, especially denser items with long bake times. It’s also very important to use the correct pan size. This recipe calls for a 9 x 5 loaf pan, but a lot of loaf pans are actually a little bigger or smaller than this, which could also drastically alter your intended bake time. Another thing to consider is the color of the loaf pan; Tessa always advises to use a light-colored aluminum tin, as using a dark-colored tin can lead to an overbaked loaf with an underbaked center.
Tessa explains all this in more detail in the pink tip box above the recipe, and also includes some great tips on how to test for doneness (most accurately with an instant-read thermometer!). I hope this helps, and I hope you will give this banana bread another try sometime! Please let us know if you would like any further help troubleshooting 🙂
There must have been something wrong with your process. I’m also an experienced baker, and even though I only had 2/3 the amount of banana called for, and a glass Pyrex pan, AND I accidentally baked at 325°F, the bread turned out very well, moist in the center, and enough banana flavor.
Things that may have gone wrong with your bake:
Oven is off temp and you over/under cooked
Did not weigh ingredients
Fork doneness test not accurate enough
What I did knowing I had only 2/3 the moist banana ingredient.
Added 1/4 tsp baking powder, I wasn’t sure if the sour cream was sour enough to rely on soda
I know glass takes longer, so I started measuring inner temp at 60mins, and the bake took 75. I did not rely on toothpick test, I noticed that the bottom of the toothpick was still gummy while top was cooked. Instead I measured using a Thermapen at 3 levels inside bread, and pulled it when the bottom level reached 200°F. This made the other levels slightly overcooked, and the next time I do this I’ll bake to 190°F instead and leave in pan to cool. The time between perfect bake and overbake may be as short as 5 minutes, were you watching it that closely?
Apart from the baking time this recipe seems pretty foolproof!
Hi Tessa, can I add espresso powder in this recipe? If yes, should I remove a portion of the flour as replacement?
Hi Norelle! We haven’t tried that in this recipe, but I don’t see why not! You wouldn’t use very much, so I don’t think it would be necessary to remove any flour, but feel free to experiment and let us know what you find! Otherwise, Tessa has a recipe for Banana Espresso Chocolate Chip Muffins, which might satisfy your espresso-banana cravings 🙂
Absolutely delicious! Quick & easy to prepare without dirtying up any mixers! Just a whisk, a spatula, measuring cups/spoons and 2 bowls! Cleanup was equally as swift as making this! Only drawback? I had to wait & endure their yummy smells until it was finished baking!! LOL! Fantastic recipe. A great crowd pleaser. And it makes a wonderful hostess or Thank You gift! Another Hone Run from HANDLE THE HEAT!❤️☺️☕️