This classic Banana Bread recipe creates a delicious, super moist loaf that’s buttery with a subtle, sweet banana flavor. It is the best recipe for banana bread so it’s always a hit!

banana bread loaf with two slices removed

This banana bread is incredibly moist with a soft, tender crumb. It’s easy to take that for granted but if you’ve ever had a stale slice of banana bread, you’d understand! But this loaf stays moist for days and stores well for a delicious anytime snack.

Skip the Starbucks drive-thru and enjoy this with my Copycat Starbucks Pumpkin Cream Cold Brew. And if you want to try another sweet bread recipe, check out this Apple Glazed Pull-Apart Bread.

a close up view of banana bread in a loaf pan

Ingredients

This super moist banana bread is bursting with flavor. And the riper the banana, the better the flavor! Overripe bananas, eggs, and butter all contribute to the texture.

a ripe banana on a countertop
  • All-purpose flour
  • Ripe bananas
  • Sugar
  • Eggs
  • Milk
  • Unsalted butter
  • Baking powder
  • Baking soda
  • Salt
  • Vanilla extract
  • Cinnamon
  • Nutmeg

See recipe card for quantities.

How to Make Banana Bread

a bowl of ripe bananas and two raw eggs

Preheat the oven to 325 degrees. Then add ripe bananas and eggs to a large bowl. Mash the ingredients together using a fork (no electric mixer needed unless you want to) until semi-smooth (a few bits of banana are fine).

a bowl containing mashed bananas, flour, baking powder, salt, butter, and sugar before mixing

Then add room temperature butter, sugar, vanilla extract, cinnamon, and nutmeg to the mixture. Mix until everything is smooth.

mixed banana bread batter in a bowl

Then add dry ingredients (flour, baking powder, baking soda, and salt) to the wet ingredients along with the milk, and blend it in the mixing bowl.

banana bread batter in a parchment paper lined loaf pan

Add the batter to a lightly greased loaf pan. Feel free to add parchment paper to the prepared loaf pan to make clean-up even easier.

banana bread batter in a parchment paper lined loaf pan with half topped with chocolate chips

Add any toppings you’d like now. I sprinkled a handful of chocolate chips over half of the banana loaf.

baked banana bread in a loaf pan

Place the banana bread loaf in the oven and bake for 60 minutes. Finally, enjoy the best banana bread!

Hint: Once you’re ready to eat it, slice a thick piece of the bread, slather it with some butter, and toast for about 5 minutes. It is so delicious with a piping hot cup of coffee! Also, remember that the exact bake time may vary depending on oven settings.

Substitutions

  • Butter – You can use vegetable oil as a substitute for room temperature or melted butter. It yields the same texture but you won’t get the same buttery flavor.
  • Sugar – Instead of white granulated sugar, try 1 cup of brown sugar. It has more moisture than regular sugar.
  • Milk – Some banana bread recipes use sour cream or plain Greek yogurt instead of milk. All 3 ingredients add moisture but the sour cream and plain yogurt add a tangy quality to the bread.

Variations

  • Banana Nut Bread Recipe – This is a nut-free banana bread but you can add chopped walnuts to the batter for a nutty twist.
  • Chocolate Chip Banana Bread – For a sweet touch, add mini chocolate chips.
  • Muffins – Add the batter to muffin pans instead of a loaf pan to make banana muffins. Bake at 350 degrees for about 25 minutes. (That’s a lot quicker than the 1 hour cook time for the best banana bread recipe.)

The Best Pan for this Banana Bread Recipe

Use a light colored metal loaf pan to make banana bread. This type of pan conducts heat evenly, ensuring that your bread bakes uniformly without any hot spots. Additionally, the light color of the pan helps to prevent excessive browning on the sides and bottom of the bread.

a hand holding a slice of banana bread with the rest of the loaf in the background

How to Store Banana Bread

The best part about this super moist banana loaf is that it can last up to 1 week on the counter at room temperature. Store leftovers in a large gallon size ziploc bag or an airtight container. Leave the loaf on the countertop, or in the refrigerator.

How to Freeze Banana Bread

Wrap the cooled loaf tightly with plastic wrap, followed by a second layer of aluminum foil. Store in the freezer for up to 6 months. Thaw it in the fridge overnight.

If you plan to eat frozen banana bread by the slice, slice it beforehand and wrap each piece individually.

a hand holding a slice of banana bread with the rest of the loaf in the background

Top tip

For the best results, allow the bread to sit in the pan for at least 10 minutes before removing it. If you try to take it out while it’s piping hot, it may fall apart. After it’s had time to set, you can place it on a wire rack or another surface.

banana bread loaf with two slices removed

FAQ

Is banana bread healthy?

It is rich in vitamins and minerals due to the banana but it’s also high in sugar and calories. You can modify the recipe to make it healthier but this is a dessert so enjoy it in moderation.

Can you put too much banana in banana bread?

Yes. Using too much banana can make the loaf overly sweet. It can also cause the bread to cook unevenly and become heavy. To maintain the flavor and texture, refer to the recipe card for exact measurements of each ingredient.

Do you eat banana bread cold or warm?

Enjoy this treat warm or cold. You can eat it while it’s warm from the oven, at room temperature, straight from the fridge, or toasted. It just comes down to preference.

overhead view of a banana bread loaf with two slices removed

Looking for other recipes like this easy banana bread? Try these:

close up view of cinnamon rolls

Easy Homemade Cinnamon Rolls
pumpkin muffin with cream cheese filling sitting on a white plate

Pumpkin Cream Cheese Muffins
overhead picture of Breakfast Charcuterie Board

How to Make a Breakfast Charcuterie Board
apple glazed bread on a cutting board

Apple Glazed Pull-Apart Bread
close up view of a banana bread loaf with two slices removed
5 stars (20 reviews)

Super Moist Banana Bread

Servings: 6 people
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: Tamara J.
This classic Banana Bread recipe creates a delicious, super moist loaf that's buttery with a subtle, sweet banana flavor. It is the best recipe for banana bread so it's always a hit!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 2 cups All purpose flour
  • 3 ripe Bananas, the more brown, the better
  • 1 cup Sugar
  • 2 large Eggs
  • 1 tablespoon Milk
  • 1 stick Unsalted butter, room temperature
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg

Instructions
 

  1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. In a large mixing bowl, combine ripe bananas and eggs. Mash the ingredients together until creamy.
  3. Add room temperature butter, sugar, vanilla extract, cinnamon, and nutmeg to the mixture. Mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the banana mixture, alternating with milk. Blend until smooth.
  5. Lightly grease a loaf pan. Pour the prepared batter into the pan, spreading it evenly.
  6. Place the loaf pan in the preheated oven and bake for approximately one hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy your freshly baked banana bread!

Notes

Baking time may vary depending on oven settings.

Equipment

McCormick All Natural Pure Vanilla Extract, 1 fl oz
McCormick All Natural Pure Vanilla Extract, 1 fl oz
Bob's Red Mill Baking Powder, 14 Ounce (Pack of 1)
Bob’s Red Mill Baking Powder, 14 Ounce (Pack of 1)
Arm & Hammer Pure Baking Soda, 8 oz
Arm & Hammer Pure Baking Soda, 8 oz
Electric Hand Mixer 5-Speed 300W Turbo,Kitchen Electric Mixer for Baking with Eject Function,Storage Base and 4 Stainless Steel Accessories for Whipping Mixing Cookies, Brownies, Cakes, Dough Batters
Electric Hand Mixer 5-Speed 300W Turbo,Kitchen Electric Mixer for Baking with Eject Function,Storage Base and 4 Stainless Steel Accessories for Whipping Mixing Cookies, Brownies, Cakes, Dough Batters
Meal Prep Stainless Steel Mixing Bowls Set, Home, Refrigerator, and Kitchen Food Storage Organizers | Ecofriendly, Reusable, Heavy Duty By WHYSKO (With Black Lids)
Meal Prep Stainless Steel Mixing Bowls Set, Home, Refrigerator, and Kitchen Food Storage Organizers | Ecofriendly, Reusable, Heavy Duty By WHYSKO (With Black Lids)
Bread Loaf Pan 2-Pack, Aichoof Silicone Cake Baking Mold Non-slip hand design Non-Stick Loaf Pan-Grey
Bread Loaf Pan 2-Pack, Aichoof Silicone Cake Baking Mold Non-slip hand design Non-Stick Loaf Pan-Grey
Serving: 6people, Calories: 289kcal, Carbohydrates: 66g, Protein: 5g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Cholesterol: 2mg, Sodium: 313mg, Potassium: 65mg, Fiber: 1g, Sugar: 34g, Vitamin A: 7IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 2mg
Did you make this recipe?Leaving a Review below and tag me in your photo on Instagram or Facebook!

Food Safety for Banana Bread

  • Cook the loaf a minimum temperature of 200°F.
  • Do not use the same utensils on cooked food, that previously touched raw eggs.
  • Wash hands after touching raw eggs.
  • Never leave cooking food unattended.
  • Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.