Banana Bread

filed under: Bread on September 30, 2011

This Banana Bread is loaded with plenty of ripe bananas to give you lots of banana flavor in each bite!  You may also like my Chocolate Chip Banana Bread and Beer Bread!


Loaf of Best Banana Bread Recipe


Best Banana Bread

Yes, this is the best banana bread because it is made with almost double the bananas of other recipes! Not only is this the best banana bread you will ever taste, but it also comes together easily without any fancy tools or equipment.

Inside of Banana Bread

Best Banana Bread Recipe

As I stated, there is no need for fancy equipment to get this bread made. Just get out a large mixing bowl and a spatula!

Ingredients (full recipe below)

  • Butter
  • Ripe bananas
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Kosher salt


Cut Into Best Banana Bread

How to Make Banana Bread

Don’t be shy about using more than a few ripe bananas in this recipe. In fact, you could use up to six small bananas (and no, that is not too many)! To make the batter, it’s important that you DON’T overmix the batter. To get started, first, mash the bananas in a large mixing bowl. A fork works great for this.

Next, add the butter, sugar, egg, and vanilla. Mix these ingredients well. Then, add in the flour, baking soda, baking powder, and salt and mix until the ingredients are JUST incorporated. This ended up being about 15 turns with the spatula. Not over-mixing the ingredients allows this bread to bake up beautifully and create the perfect texture!

Finally, pour the batter into a greased 8×4-inch loaf pan and bake for 45 minutes at 350°F. If you notice the bread starting to brown, cover it with aluminum foil. Bake for an additional 15-20 minutes, or until an inserted toothpick comes out with dry crumbs (but not wet batter).

Buttered Banana Bread on Plate

Looking for More Homemade Bread Recipes?

Apple Fritter Bread 

Artisan Apple Bread

Pumpkin Cream Cheese Swirl Loaf

The Best Zucchini Bread

5 from 3 votes
Perfect Banana Bread
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins

This perfect banana bread is loaded with lots of bananas to give it the most banana flavor in each bite!

Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: banana bread
Servings: 8 servings
Calories: 288 kcal
Author: Amanda
  • 1/3 cup (80g) butter, melted
  • 4 large ripe bananas, mashed
  • 3/4 cup (165g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups (186g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  1. Preheat oven to 350°F. Prepare an 8x4-inch loaf pan by spraying with nonstick spray.

  2. Melt butter and set aside to cool.

  3. In a large bowl, mash bananas with a fork. (You can use up to 5 regular sized bananas or 6 small bananas in this recipe.)

  4. Add butter, sugar, egg, and vanilla. Mix well.

  5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix.)

  6. Pour the batter into the prepared loaf pan.

  7. Bake for 45 minutes. (Cover with aluminum foil if browning too quickly.)

  8. Bake for an additional 15-20 minutes, or until a toothpick comes out with crumbs, but not wet batter.


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  • Claudia Roehl says:

    Should I grease and flour the pan?

    • Amanda Rettke says:

      Yes, prepare the pan.

  • Beth says:

    Yummy. Added fresh walnuts and chocolate chips!

  • Clare says:

    Try using brown sugar instead of white. I also use cinnamon. Butter makes it soooo good.

  • Oscaldo Smith says:

    I wii like to see how it make it,step by step.

  • Heidi says:

    I’m curious about using frozen bananas and if they add too much moisture. Sometimes my banana bread sinks in the middle and I wonder if the use of frozen bananas play a factor.

  • Ellie Martin says:

    Yummy making banana bread today. Like this recipe thanks Ellie Ellie

  • Margaret Ptaszynski says:

    Amanda Rettke your recipes are the best, I make a lot of them.

  • Mary says:

    Do you have a recipe for cranberry bread?

    • Amanda Rettke says:

      I am actually working on one right now!

  • Mj says:

    Hello Amanda. I was looking for your moist banana bread recipe using yogurt and vegetable oil but I think the link or receipe was removed? Tried and tested it once and it was perfect. I was hoping i can have a copy of the recipe.

  • Michele White says:

    YUM!! Delicious made two loaves to have at the house this Christmas of 2020. Thanks for the recipe..


  • Leanne says:

    Made two batches in my mini bundt pan and gave them out as holiday gifts. Everyone loved them! Thank you for creating such great recipes and sharing them with all of us.

  • Jerry says:

    You commented you doubled. Is the printed a single?
    Would that be 8 bananas for double

    • Amanda Rettke says:

      The written recipe has the servings listed right above. 🙂 If you just follow the written recipe you will be golden.

  • Leslie Davies-LIly says:

    I simply want to know if I can substitute white flower for another, healthier one for my gut, for the banana bread recipie?

    • Elizabeth Keeney says:

      Hi, Leslie! I work with iambaker and am happy to help with questions. We have not tried this recipe with any flour substitutions, but please let us know how the bread turns out if you do. Have a wonderful day!

  • Annita says:

    Hi Amanda, my daughter use a banana bread recipe but for some reason the come out real DentsWhat I do

  • Sheralee Womack says:

    Can you use dairy free butter if so what sort

  • Beverly says:

    I use Bakers Joy. It’s a non stick cooking spray with flour. You can find it in the cooking spray Section. It sure saves a lot of time and mess. I always wipe off the edges and handles of my glass pans. Before I fill it with batter.

  • Alba Beatriz says:

    All recipes are delicious.

    !Congratulations! Amanda.

  • Stephanie says:

    Hi I like the look of the banana bread can I use gluten free flour instead of all purpose thank you

    • Elizabeth Keeney says:

      Hi, Stephanie! I work with iambaker and am happy to help with questions. We have not tried using gluten-free flour in this recipe, so I can’t speak to its effectiveness. If you try it, let us know how the banana bread turns out. Have a wonderful day!

  • Anna Oliverio says:

    How do you use frozen bananas in this recipe

    • Elizabeth Keeney says:

      Hi, Anna! I work with iambaker and am happy to help with questions. Let the bananas thaw at room temperature for a couple of hours before mashing them. Have a great day!

  • Charolette Bohner says:

    I haven’t made his recipe but will certainly give it a try but will add walnuts. I use my mother-in-law’s recipe which is very good and makes 2loafs, I add walnuts to it Made it with out one one an just wasn’t the same.