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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Congrats!!! That’s exciting and you’re definitely deserving of it! 🙂
Massive congratulations for the book deal (i’m a not usually a commenter, but this is certainly worthy of breaking my silence!!) :))
Coincidentally, i’ve just been refining a banana bread recipe myself over the past few days…i’d be honoured if you had a wee look. I’m writing it up later today to blog so i’ll comment again when it’s up. It’s vegan (I can’t have dairy, and know people who can’t have eggs) but moist and delcious- if I do say so myself! 🙂
Massive congratulations for the book deal (i’m a not usually a commenter, but this is certainly worthy of breaking my silence!!) :))
Coincidentally, i’ve just been refining a banana bread recipe myself over the past few days…i’d be honoured if you had a wee look. I’m writing it up later today to blog so i’ll comment again when it’s up. It’s vegan (I can’t have dairy, and know people who can’t have eggs) but moist and delcious- if I do say so myself! 🙂
Amanda!!! This is just fantastic news!! I know how hard it must be to try to manage everything right now. You have some fabulous talent and have inspired me in so many ways. I too, LOVE.LOVE. LOVE. your rose cake and have made it several times and look like a Rock Star everytime I do…little does anyone know that it is easier for me do do that cake than nearly any other:) Thank you for sharing your time and talent so that we, busy mothers and wives, can pull off a Rock Star moment every now and again:) Looking forward to seeing you in print!
How exciting!!!!!!!!!!!!! I am so thrilled for you – and you need to know that I’m a basically “new” fan… just a few months, but I never miss a new post and I’ve made several of your cakes!!! LOVE the rose cake, love the roses!!!! YOU GO GURL!!!!! You deserve it all!!!!
I am jumping up and down!! Congratulations!!!
I am jumping up and down!! Congratulations!!!
Yay! Yay! Yay! And woohoo too!
So excited for you and your new adventure. Can’t wait to see that book on the bookshelf and walk to the counter and say “This is a book my friend wrote. Look at it! See how gorgeous it is?”
It will be a reality soon enough.
“Author! Author!” Yep, people around the world will be calling for you to stand up and take the bow you so richly deserve. You’ve given all us cake kooks and frosting fanatics reason to come out of the closet (so hot in there, what with the oven and all) and have one heck of a time!! Seriously, as everyone has said, couldn’t happen to a better person!
Congrats!!! You so deserve it Amanda and I couldn’t be happier for you!!!