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.
I love this recipe however after having made it dozens of times I have a recurring issue. There is a distinct aluminum taste I image from the baking powder. Any advice to fix this as I love it otherwise?
Awesome recipe! I do add some cinnamon
to it and throw it in my bread machine on
the cake setting. So easy!
Do you have a recipe for a gluten-free perfect banana bread? I’m new to the GF world and could use all the help I can get. Thank you.
I don’t, but I have heard that Bob’s Red Mill Gluten Free Blend is a 1:1 substitution. 🙂
This is my go to for banana bread. Turns out good every time. I love that I don’t have to make any adjustments with your recipes.
I made this bread, and it did not get done in the middle. I even cooked it longer.
So I did a comment earlier stating that this were not a good recipe because my bread didn’t get done. After I read all other comments of how delicious this bread is, I decided to give it a second try. I used 4 regular sized bananas in the first bread. This second loaf, I only used 3. This is a delicious recipe. I will make again.
THANK YOU AMANDA 😊❤️
i want to make it in the small loaf pans…Bake for how long. I make a lot and give to the kids and grandkids.
Hi Suzanne – I am not sure as I don’t know what you mean by “small”. Generally speaking, you will want to decrease the bake time but the exact amount is not something I can predict. Sorry! I would start with 30 minutes and then do a test with a toothpick to see if there is any wet batter.
Amanda, you are so pretty and when I was your age I had the same color hair! I love the banana Bread recipe, did you double that for the same pan?
Trying it today