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!


Loaf of Best Banana Bread Recipe

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.

Inside of Banana Bread

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!

Cut Into Best Banana Bread

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.

Buttered Banana Bread on Plate

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

4.89 from 17 votes

Perfect Banana Bread

Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
This perfect banana bread is loaded with lots of bananas to give it the most banana flavor in each bite!


  • cup (80g) 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 (186g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt


  • Preheat oven to 350°F. Prepare an 8×4-inch loaf pan by spraying with nonstick 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Firstly, congrats. The blog-to-book revolution is amazing to watch.
    Secondly, it’s so funny that you post this. 5 days ago I made some banana bread with the recipe I was raised on. I love it to bits. As I savored the masterpiece I thought to myself how I have a ton of cookbooks but don’t have a desire to try any new banana bread recipes (as well as a few other recipes I’m overwhelmingly satisfied with). Don’t fix it if it ain’t broke, right? But curiosity is getting the best of me and I want to try this one! It’s so funny when we get to a point of saying, “This one. ~This~ is my recipe. It’s ~perfect~.” and someone comes along and flips our world on end. I’m excited to give this one a try- my recipe is 1/2 whole wheat. I feel a side-by-side comparison coming on!
    ok. i’ll shut up now.

  2. HUGE congrats, Amanda! Happy to hear that a publisher figured out what we already knew! Best of luck to you and to your family, as this is a big deal for all of you.
    I’m sure I join many others in saying that we understand that you are and will be busy, but we will remain patient and stick around, as loyal friends do.
    Appreciate every crumb of info you provide and eat them all up!

  3. Have I been telling you since the day I met you that you had a book in you. I am a smart lady and I know this stuff and I know, for a fact, that you are going to be successful. Not just because you are so darn creative, witty, funny, and charming, but because you are “good people”. You are a “salt of the earth” kind of gal and I knew that the first time I laid eyes on you. Out of all of the people that impressed me last year at BHF10, you ( and penny de los santos), were the ones that I was going to remember. So, my dear friend, you deserve this and I know you will embrace this and you will soar and do what you are truly passionate about. I could not be happier for you! xxxooo p.s I am willing to test recipes for you – just send them my way!

  4. Amanda!!!!!I am so NOT surprised at this wonderful news!! You are destined to bigger things, I know it!!!!!!! I’m so happy for you!!!
    And by the way…does your hubby’s co-worker know who YOU are??????

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