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Grab a slice of everyone’s favorite banana bread! This easy moist banana bread recipe is sure to be your new go-to.
Quick breads have long been a favorite of mine, from blueberry bread to zucchini bread.
But banana bread is one of my first loves. I just can’t get enough of that soft, moist banana flavor!
I realized the other day that while I’ve shared peanut butter chocolate banana bread and banana bread pancakes, I hadn’t yet shared my classic banana bread recipe.
This is my go-to recipe for the best banana bread. It makes one perfect loaf, but trust me, you’ll want to double it for extras!
Ingredients for banana bread
Flour – This recipe uses all-purpose flour.
I have used up to half whole wheat flour as well. Keep in mind that any flour substitutions can change the final texture of the bread.
Brown sugar – Brown sugar pairs really well with bananas due to the added depth of flavor.
Baking powder and baking soda – Both leaveners are used to make sure the banana bread rises well!
Salt – I use fine sea salt in all of my baking recipes. A small amount of salt helps to lift all the flavors.
Cinnamon – For a little bit of warmth, I add some cinnamon to banana bread. If you prefer you can leave it out, or use your favorite baking spices like cardamom or nutmeg.
Butter – Use unsalted butter. I don’t recommend swapping in margarine here, as it has a higher water content than butter.
Eggs – This recipe calls for two large eggs. Don’t worry about adding more eggs if yours are smaller.
Ripe bananas – Make sure to buy your bananas a few days in advance of when you want to make the banana bread.
You want the bananas to be very ripe and soft, which means they are at peak sweetness for baking.
You can ripen bananas quickly by placing them in a paper bag and closing it. The bananas should ripen within 36 hours.
Placing the bag in a warm area of the kitchen will make them ripen faster.
Bananas can also be ripened in the oven. Place the bananas on a baking sheet and bake at 300°F for about 15 minutes, until the skins are shiny and very dark.
What size bananas do I need for banana bread?
Over the years of making banana bread, I’ve found that size doesn’t matter too much when it comes to selecting your bananas.
If you have only small bananas available instead of medium or large, that’s OK! Your banana bread will have slightly less banana flavor, but the recipe will still work.
How to make banana bread
This easy moist banana bread recipe comes together quickly.
Preheat the oven to 350°F.
Coat a loaf pan with nonstick baking spray. You can also line it with parchment paper, which will make the bread easier to remove from the pan.
In a bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat together the brown sugar and butter until creamy.
Beat in the bananas. If they are very soft you do not need to mash them before adding.
If the bananas are still slightly firm, mash with a fork, leaving a few chunks, then add to the bowl.
Beat in the eggs.
Stir in the dry ingredients until just combined, scraping the sides and bottom of the bowl to ensure everything is incorporated.
Pour the batter into the prepared loaf pan. Spread to the edges and corners and smooth the top.
Place the pan in the oven and bake for about 60 minutes.
The banana bread will be risen, golden brown, and the edges should be slightly pulling away from the pan.
A cake tester or toothpick inserted into the center should come out with moist crumbs attached when done.
Let the banana bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
Make sure you let the banana bread cool as long as possible before cutting.
If you cut into the bread while it is still warm, it can affect the texture of the rest of the loaf, making it gluey instead of tender all the way through.
There are lots of ways to make banana bread your own!
Turn it into muffins like my banana oat muffins by increasing the oven temperature to 400°F and baking in a muffin tin.
Add nuts like walnuts, peanuts, or even cashews.
Mix in chocolate chips! Go for any variety of chocolate, or try peanut butter chips.
Go all-in with my peanut butter chocolate banana bread (aka chunky monkey)!
Swirl in your favorite jam.
Sprinkle the top with a layer of cinnamon sugar, or a homemade streusel.
Homemade banana bread will keep at room temperature for up to 5 days.
Make sure to wrap it well once cooled to prevent it from drying out.
Quick breads like this banana bread freeze really well! Make a double batch to have one for freezing.
To freeze, let the banana bread cool completely. Then, wrap tightly in a double layer of foil. Don’t forget to label the foil with the contents!
Store in the freezer for up to 3 months.
To thaw, remove from the freezer and let come to room temperature.
You can also freeze individual slices in the same way. Slices can be unwrapped and warmed in the microwave for about 30 seconds, or brought to room temperature.
More quick bread recipes
Try these other favorite quick breads:
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons butter, softened
- 1 cup brown sugar
- 4 bananas
- 2 eggs
- Preheat oven to 350°F. Coat a loaf pan with nonstick spray or line with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl or bowl of a stand mixer, cream together butter and brown sugar. Add bananas and mix, then mix in eggs.
- Gradually add dry ingredients to banana mixture, mixing just until fully incorporated and no dry bits remain.
- Pour batter into prepared loaf pan, spreading to the edges and corners. Bake for about 60 minutes minutes, until golden and a toothpick inserted in the center only has moist crumbs. Let cool in the pan a few minutes before removing to a wire rack to cool completely.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
Dreamy! Loved this banana bread! A keeper!!
I did this recipe and I use cashews and the other batch strawberries also blue berries omg. Every one love it I followed this recipe and it was amazing. My family wants it over and over again thanks for info.
This recipe was delish! We scarfed it all down, and I’m pretty sure there was a fistfight for the last slice, but I cannot confirm or deny.
Delicious banana bread. Crispy on the outside, super moist on the inside. The only thing I did differently was add an extra banana since mine were on the smaller side. I also added a handful each of walnuts and chocolate chips. Thanks!
Thanks Shirin, I’m glad you enjoyed it!
I did this recipe today and girl it came so delicious that I eat two pieces to start and I also added some pieces of walnuts because I like the combination. Yes, I recommend this delicious Banana ? bread. ? Yummy yummy ?.
How will using regular sugar verses the brown sugsr affect the taste..Thank you
Hi Maureen, it will taste mostly the same, but with white sugar the bread won’t be quite as soft and tender as when using brown sugar. Hope that helps!
My girlfriend made me bake Banna bread so I didn’t waste the Bannas we didn’t eat.. wish me luck that this recipe was the right one to go with(: