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!
Best Banana Bread
Yes, this is the best banana bread because it is made with almost double the bananas in 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.
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!
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.
- Mix butter, sugar egg, and vanilla.
- Add dry ingredients (flour, baking powder, baking soda, and kosher salt) and mix by hand until just incorporated.
- Pour into a prepared 8×4 inch loaf pan. (Can also use a 9×5 inch loaf pan.)
- Bake until an inserted toothpick comes out with crumbs but not wet batter.
Can Nuts be Added to this Recipe?
Absolutely! You can add 1 cup or up to 1 1/2 cups. The nuts should be folded in as the last step, right before adding to your prepared loaf pan.
How to Store and Freeze Banana Bread
I prepare to store banana bread at room temperature for up to 3 days. You will want to put it into an airtight container or plastic bag and try to store it whole, not cut into slices.
To freeze banana bread, wrap it tightly with plastic wrap and place it into an airtight container or freezer-safe sealable plastic bag. Be sure to label and date. Can be stored for several months.
More Quick Breads
Perfect Banana Bread
Ingredients
- ⅓ cup (80 g) unsalted butter, melted
- 4 large ripe bananas, mashed (1 ¼ to 1 ½ cups)
- ¾ cup (165g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 ½ cups (186 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
- Melt butter and set aside to cool.
- 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.)
- Add butter, sugar, egg, and vanilla. Mix well.
- Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix.)
- Pour the batter into the prepared loaf pan.
- Bake for 45 minutes. (Cover with aluminum foil if browning too quickly.)
- Bake for an additional 15-20 minutes, or until a toothpick comes out with crumbs, but not wet batter.
Video
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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Amanda…I am so incredibly excited for you. And so incredibly excited that someday your beautiful creations will live in my kitchen…in a book…not just on the computer. With your help, I know I’ll be able to make pretty cakes someday. Can’t WAIT to see it.
Can I have your autograph?!? Really?
Congratulations! That’s so wonderful and fantastic and well deserved. 🙂 I can hardly wait to get it; you’re incredibly gifted.
Wow! that’s a wonderful news Amanda! 🙂 Congratulations! Looking forward to the release of your book 🙂
Ok… if you didn’t know, I don’t use the term “SQUEEE!!!!!” very often – it’s reserved for truly momentous occasions. So excuse me but.. “SQUEEEEE!!!!!!” WOO HOO!!!
Ahem.. I feel better now.
Congratulations!!! All I can say “well, it’s ABOUT time!!!
Seriously… could not be happier for you!!!
I can’t wait to it, Amanda. Happy for you! All the best!
Ok… if you didn’t know, I don’t use the term “SQUEEE!!!!!” very often – it’s reserved for truly momentous occasions. So excuse me but.. “SQUEEEEE!!!!!!” WOO HOO!!!
Ahem.. I feel better now.
Congratulations!!! All I can say “well, it’s ABOUT time!!!
Seriously… could not be happier for you!!!
Congratulations! How exciting this must be for you. I’m thrilled for all of you baking bloggers writing books – I can’t wait to see yours! (and the great thing about writing a blog is, you can have buttercream frosting in your hair, and we’d never know!)
AWESOME!!!!! I came along to your blog when I first saw the Jack-o-lantern cake and have loved you (and your blog) ever since! I would be first in line at your book signing. Then I could say I’ve met PW AND Amanda from I Am Baker/Mommy!!! Dream come true I tell ya! Really, I would buy your book and love every page, I’m sure! Good luck getting it all done on time. We’ll still be here when you’re able to breath afterwards. 🙂
That is amazing news…you will do wonderful…and I will be looking for the book on the shelves!
I promise to tell you when you have batter in your hair, flour on your forehead or a literary stumbling block…we will be here to encourage you!
Congratulations Amanda and family!
Awesome news, Congratulations! See, I knew you’d be famous, I asked you for your autograph a long time ago 😛 I’m so excited for you!