The Best Banana Bread
My go-to banana bread recipe since 2013, and it’s the BEST!! This recipe makes two moistest and most flavorful banana breads with simple ingredients and just a wooden spoon! The only banana bread recipe you’ll ever need!!
Read on for my secret to the best banana bread.
First, a quick disclaimer. I’m guilty of claiming some of my recipes the best of the best. I do realize that it’s quite subjective. But I promise you, I don’t take this term lightly.
This banana bread recipe has been my go-to since 2013! And yes, I tried other recipes too, but I always come back to this one. I wouldn’t be lying if I said I make this quick bread recipe almost weekly and it never lasts more than 3 days!
And more than 3 dozens of readers confirm my claim! (Just scroll through the comments…)
WHAT MAKES THIS BANANA BREAD THE BEST?
Extra-moist, not too dense, but not fluffy either, this banana bread is truly the best!
Here’re 3 reasons you’ll love this banana bread recipe:
- basic ingredients – sugar, butter, flour, eggs, baking soda and bananas, obvi.
- no mixer required – just grab a large bowl and wooden spoon!
- totally customizable – add whatever add-ins you’d like, chocolate chips, nuts, anything!
THE SECRET TO THE MOISTEST BANANA BREAD:
You may have heard that super ripe bananas are key for a good banana bread, and that’s definitely true.
However, over the years, I found that frozen over-ripe bananas turn a good banana bread into i-can’t-stop-eating-it kind!
Because when thawed, bananas get super mushy and liquid-y. And all that juices are gold! Don’t throw out the liquid, it makes the bread moist and flavorful.
HOW TO PREPARE BANANAS:
When you get nice and ripe bananas with lots of dark spots all over, put them in the freezer. (And yes, black bananas are totally ok to use!)
Ideally, you’d want to peel the bananas before freezing. Call it lazy, but I never do that!
Instead, I just stick a cluster of ripe bananas, peels and all, straight into the freezer.
And when I’m ready to make some banana bread, here’s how I prepare them:
- Run hot tap water over the frozen bananas in a sink for 1-2 minutes.
- Peel the skin when it softens and place the peeled bananas in a microwave-safe bowl.
- Microwave until bananas are completely thawed, about 3 minutes.
Sounds like a lot of work? Nah, it’s not really that bad, and for that amazing banana bread, you won’t even mind it!
If you already mashed your bananas before freezing (kuddos to you!), you’ll need about 4 cups of mashed bananas.
HOW TO MAKE BANANA BREAD:
Ok, now that the bananas are ready, let’s get baking!
- Step 1. Make the batter: mash the bananas, add sugar, butter and vanilla extract, and then stir in eggs. Lastly, add dry ingredients and mix until just combined. Optional, add chopped nuts or chocolate chips.
TIP: Use a very large bowl to make the batter. I use a 4qt bowl (the largest bowl of this set).
- Step 2. Bake: divide the batter into 2 greased bread pans. I use glass bread pans, but any bread pan would work. Bake for 50-60 minutes.
TIP: To check the doneness, insert a long wooden skewer or a toothpick. If it comes out clean, the bread is done!
You can easily make this recipe into muffins!
And if you’d rather make half a batch (just 1 bread), you can follow my easy banana muffins recipe instead. It’s the same recipe, but for a half batch.
HOW TO STORE BANANA BREAD:
Technically, you don’t have to refrigerate banana breads.
- Cover the bread and keep it on the counter for 1-2 days.
However, I always put them in the fridge. Mostly to keep them out of sight, or they’ll be gone in matter of hours.
TIP: To keep the banana bread moist, make sure to cover it with plastic wrap or put it in an airtight container.
To serve, I microwave a slice for 30 seconds or so, and it’ll taste like fresh out of oven!
How to freeze banana bread:
This bread also freezes well.
- Wrap the cooled bread well in plastic and put it in a freezer bag. Freeze for up to 3 months.
To thaw, transfer the bread into the fridge overnight.
Hope you’ll try this recipe soon. And please snap a photo and share it on Instagram. Don’t forget to tag me @shineshka, so I can see it too!
The Best Banana Bread
My go-to banana bread recipe since 2013! This recipe makes two moistest and most flavorful banana breads with simple ingredients and just a wooden spoon!
Yield: 2 loaves / 24 slices
Prep Time:10 minutes
Cook Time:60 minutes
Total Time:70 minutes
- 8 frozen medium-to-large bananas (or 3.5-4 cups of mashed bananas), thawed (Note 1)
- 1 ½ cups (300gr) sugar
- ½ cup (115gr) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 3 cups (375gr) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon coarse kosher salt
- 1- 1 ½ cups (120-180gr) chopped pecans, optional
- Preheat the oven to 350°F (177°C).
- Prepare two 9×5-inch bread pan and spray with non-stick cooking spray.
- In a large bowl, mash the thawed bananas with a fork or potato masher until mostly smooth.
- Add sugar, melted butter and vanilla extract. Using a wooden spoon, mix everything until combined.
- Stir in eggs.
- Then add flour, baking soda and salt. Mix to combine.
- Optional, add chopped pecans and/or other add-ins, like chocolate chips, dried fruits.
- Divide the batter evenly into the prepared pans.
- Bake for 60 minutes, or until the inserted toothpick comes out clean.
- Cool completely before serving.
- Keep the banana bread in the bread pan, covered tightly, in the fridge for up to 3 days.
Note 1: Frozen bananas are key in this recipe for moistest and most flavorful banana bread. Read the post above on how I thaw my frozen bananas. It’s really quick and easy!
Note 2: You can also make this recipe into muffins. This recipe will make 24 muffins, or follow my banana muffins recipe for half a batch.
For step-by-step photos and additional notes, read the post above.
Yield: 2 loaves / 24 slices, Serving Size: 1 slice
- Amount Per Serving:
- Calories: 181 Calories
- Total Fat: 4.5g
- Cholesterol: 25.7mg
- Sodium: 182.9mg
- Carbohydrates: 33.5g
- Sugar: 17.4g
- Protein: 2.6g
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
This post was originally published on February 13th, 2013 and it was last updated on May 4th, 2020.
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