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
Did you make this recipe?
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.
Congratulations!! I am a quiet lover of your blog, but I had to tell you that I would have very much the same reaction as you if my husband chose another woman’s baking over mine…and then proceed to replicate it and send it along to work with a large batch of jumbo chocolate chip cookies. Bring it ON.
Congratulations!! I am a quiet lover of your blog, but I had to tell you that I would have very much the same reaction as you if my husband chose another woman’s baking over mine…and then proceed to replicate it and send it along to work with a large batch of jumbo chocolate chip cookies. Bring it ON.
Congratulations, Amanda! It is really awesome news and I can’t to see your book to print!!!
Amanda, I’ve been out of blog land for awhile so I totally missed this post. Congratulations! I am so very happy for you. I think you will make one wonderful author, what fun! And oh, I am so going to have to try this banana bread, sounds delish!
hi amanda, my favorite and old standby cookbook is the better homes and garden. second favorite is any of the taste of home cookbooks. they are all easy to make and stuff you have on hand and ALWAYS, come come perfect, even for a beginner like me. love your site, SO glad i found you!
My favorite cookbook is the Moosewood cookbook.
yay for a book! 🙂 I can’t wait to add it to my shelf of books. I will share with all my friends and say “I know her!!!!” lol
Congrats! 🙂
My all-time favorite cook is the small paperback one from Betty Crocker. I’ve had it since I was a teenager and made so many dishes through its instruction. It is falling apart now but I still have it and plan to hold on to it 🙂
Amanda, my computer crashed about 5 weeks ago, and we had a grand daughter born July 30 who came home for the first time on halloween so I have missed you and your blog and your news.
I was just telling my mother in law and my niece about your blog on sunday, and here I am on tuesday feeling guilty I had been gone so long and missed your great news. So congratulations, and I can’t wait for your book.
My favorite cookbook? Well, it would have to be the red checkered one, and the faded Joy of Cooking – both received when I got married 27 yrs ago.
What have I made something from most recently? That would have to be your website. I love making pretty, delicious things, and you are an unending source of inspiration!