Hey y’all! If your counter is rocking a few spotty bananas, this is your sign to bake the Best Banana Bread Recipe. It’s moist, tender, and full of warm banana flavor with a buttery crumb—perfect for breakfast, after-school snacks, or gifting to a neighbor. Let’s get cooking!
Prep Time: 15 minutes | Bake Time: 60 minutes | Total Time: 75 minutes | Yield: 1 (9×5-inch) loaf, about 10 slices
Why You’ll Love This Best Banana Bread Recipe
- Bakery-style crumb: ultra moist, tender, and beautifully golden.
- Foolproof method with simple pantry staples and ripe bananas.
- One bowl for wet, one for dry—less mess, more banana bliss.
- Customizable with chocolate chips, nuts, or a crunchy sugar top.
- Freezer-friendly slices for grab-and-go breakfasts.
Ingredients You’ll Need
- 3 large overripe bananas, mashed (about 1 1/2 cups | 340 g)
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs (about 100 g without shells), room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1/2 cup (120 g) sour cream or plain Greek yogurt, room temperature
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1/2 teaspoon (3 g) fine sea salt
- 1 teaspoon (2 g) ground cinnamon (optional but lovely)
- Optional mix-ins: 3/4 cup (90 g) toasted walnuts or pecans, chopped; 3/4 cup (130 g) chocolate chips
- Optional topping: 1–2 tablespoons turbinado sugar for crunch
Directions: Step-by-Step Best Banana Bread Recipe
Preheat for banana bread perfection
- Preheat oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line with a parchment sling for easy removal.
Mash the bananas
- In a large bowl, mash bananas until mostly smooth with a few small lumps for texture.
Mix the wet ingredients
- Whisk in melted butter, granulated sugar, brown sugar, eggs, vanilla, and sour cream until glossy and well combined.
Whisk the dry ingredients
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using) until evenly combined.
Bring the banana bread batter together
- Add dry ingredients to wet and fold gently with a spatula just until no dry streaks remain (a few small lumps are okay). Fold in nuts or chocolate, if using.
Bake and cool your banana bread loaf
- Scrape batter into the pan; smooth the top and sprinkle with turbinado sugar if desired. Bake for 60 minutes. Begin checking at 55 minutes—tent with foil if the top is browning too quickly. It’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs (195–200°F/90–93°C internal temp).
- Cool in the pan on a rack for 15 minutes, then lift out and cool completely for at least 45 minutes before slicing.
Baker’s Notes
- Use bananas that are very spotty or mostly brown for maximum sweetness and aroma.
- Weigh your flour for best texture; too much flour can make quick breads dry. Learn more about quick-bread basics from King Arthur Baking: Quick Breads Guide.
- For a nutrition refresher on bananas, see Harvard’s Nutrition Source: Bananas.
Variations: Fun Twists on Banana Bread
- Chocolate Chip Banana Bread: Fold in 3/4 cup (130 g) semisweet chips; finish with a few on top.
- Nutty Streusel Banana Bread: Mix 2 tablespoons cold butter, 2 tablespoons brown sugar, 1/4 cup flour, and 1/3 cup chopped nuts; crumble over the batter.
- Gluten-Free Banana Bread: Swap in a 1:1 gluten-free all-purpose flour blend; check doneness at 55–60 minutes.
Required Equipment
- 9×5-inch loaf pan
- Large mixing bowl + medium bowl
- Whisk and rubber spatula
- Measuring cups/spoons or digital kitchen scale
- Parchment paper
- Cooling rack
- Toothpick or instant-read thermometer
Storage & Shelf Life
- Room Temperature: Wrap the loaf (or slices) tightly; keeps moist for 3 days.
- Refrigerator: Store airtight up to 7 days; bring to room temp or warm briefly before serving.
- Freezer: Wrap slices individually and freeze up to 3 months. Thaw at room temp 30–45 minutes or microwave 15–20 seconds.
Serving & Pairings
- Serve warm with salted butter or a swipe of almond butter.
- Pair with hot coffee, black tea, or a cold glass of milk.
- Make it a breakfast plate with Greek yogurt and fresh berries.
- Dessert mode: toast a slice and top with vanilla ice cream and a drizzle of honey.
Pro Tips for the Best Banana Bread Recipe
- Don’t overmix: Stop as soon as the flour disappears to avoid a tough, gummy loaf; more on mixing science here: Quick Breads Explained.
- Room-temp ingredients blend more smoothly and rise better—set eggs and sour cream out 30 minutes ahead.
- For a dramatic split and taller crown, run a buttered knife down the center of the batter before baking.
FAQ: Banana Bread Basics
Can I use frozen bananas?
Yes! Thaw completely, drain excess liquid, and use as directed. Frozen bananas are often sweeter—perfect for this Best Banana Bread Recipe.
How do I make it without eggs?
Use 1/2 cup (120 g) unsweetened applesauce or 2 flax “eggs” (2 tablespoons ground flaxseed + 6 tablespoons water, rested 10 minutes). Expect a slightly denser crumb.
Why is my banana bread dense or gummy?
Common culprits are overmixing, underbaking, or too much banana. Mix until just combined, aim for 195–200°F (90–93°C) internal temp, and measure bananas and flour accurately.
