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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You DEFINITELY have a book in you 🙂
I’ve been quietly keeping up with this blog for months now (probably afraid of the quality of my English), but I can’t hide my excitation about this news! I’m a Brazilian seventeen year old and my dreams are pretty much like yours: I love to cook and that is what I plan to do for the rest of my life. I can’t wait to put my hands on this book! You’re an inspiration! Muito sucesso pra você!
Congratulations. Completely deserved and I cant wait to see it
Congratulations. Completely deserved and I cant wait to see it
Yay!! This is so exciting!! Congrats on the book!! I look forward to grabbing one as soon as it’s out. I hope you end up doing a mini book tour (because, well, kids and hubby do come first!). I’d love to meet you in person 😀
Fantastic news! You SO deserve it! Best of luck and thank you so very much for generously sharing so much with all of us.
YAY! Congratulations!!!!!!!!!! 🙂 🙂 🙂 I am so excited to see how far you’ve come since we won our dozen cookies from you! I cannot wait to get my hands on your book Amanda.
Congratulations!! I found your cherry chocolate cake somewhere and that brought me to your site and I check in regularly. I enjoy your posts and have even tried a couple of your recipes. I am saving the cherry chocolate cake for a very special occasion but I will indeed make it one day (when there are more people in my home to share it with than just me and my Hunny)
This reminds me of my Moms recipe but she uses sour cream instead of yogurt, So good!
Congratulations Amanda! I look forward to the days and months ahead as you blaze the trail of writing your book. I’m sure it will be as outstanding as your blog with so many of us enjoy!