My go-to banana bread recipe since 2013, and it’s the BEST!! This recipe makes two moistest and most flavorful 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 the Best Moist Banana Bread Recipe
Extra-moist, not too dense, but not fluffy either, this quick bread is truly the best!
Here’re 3 reasons you’ll love this 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 Moist Banana Bread
So, the secret to the moistest bread is frozen bananas!
You may have heard that super ripe bananas are key, 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!
Why?
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.
The Best Banana Bread Recipe Ingredients
- Frozen bananas – are key in this recipe for moistest and most flavorful banana bread. Be sure to freeze ripe or over-ripe bananas. You’ll need about 3.5-4 cups of mashed bananas. Do NOT discard juices from thawed banana, use everything to make the batter.
- Sugar – Use granulated sugar. I don’t recommend reducing the sugar amount any further for proper texture.
- Flour – Use unbleached all-purpose flour for the best texture.
- Baking powder – is the main leavening agent for a tall and fluffy bread
- Baking soda – is added for browning the bread. Without it, the bread comes out pale.
- Add-ins – Feel free to add chopped pecans or walnuts, or even chocolate chips.
How to prepare bananas for the Best Banana Bread
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.
How to thaw frozen bananas:
- 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 the Best Banana Bread
Ok, now that the bananas are ready, let’s get baking!
- 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.
- 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
Use a very large bowl to make the batter. I use a 4qt bowl (the largest bowl of this set).
Tip
To check the doneness, insert a long wooden skewer or a toothpick. If it comes out clean, the bread is done!
You can also make this recipe into muffins too!
And if you’d rather make half a batch (just 1 loaf, or 12 muffins), follow my banana muffin recipe instead. It’s the same recipe, but for a half batch.
How to store Banana Bread
Does banana bread need to be refrigerated?
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!
Can you 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.
Moist Banana Bread FAQs
About 2 medium bananas make 1 cup of mashed bananas.
Banana bread can last up to 1 week in the refrigerator, or frozen for up to 3 months.
Bananas are ready for making a banana bread when they start to soften and small black dots start to appear.
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!
Thank you!!
Watch Video: How to make Moist Banana Bread
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Best Banana Bread
Ingredients
- 8 frozen medium-to-large bananas Note 1
- 1 ½ cups (300g) sugar
- ½ cup (115g) unsalted butter melted
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 3 cups (375g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon coarse kosher salt
- 1- 1 ½ cups (120-180g) chopped pecans optional
Instructions
- Preheat the oven to 350°F (180°C).
- Peel and thaw frozen bananas in a microwave. Reserve all the juices and everything.
- 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, eggs and vanilla extract. Using a wooden spoon, mix everything until combined.
- Then add flour, baking soda, baking powder 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.
Tips & Notes:
Nutrition Facts:
This post was originally published on February 13th, 2013 and it was last updated on May 4th, 2020.
Joyce Kay says
I made this today and will have to change somethings when I make it again. It did come out moist but I don’t think I like the taste of the juice from the frozen bananas. This recipe is not as sweet and not sure if I prefer sweeter. I also almost made a complete disaster, as I started to put in the salt I realized I had used salted butter and needed to omit the salt but I had already started to put it in so I ended up with about 1/8-1/4 tsp. It’s a little salty but not terribly bad. Just remember if you use salted butter – don’t use salt!
I used a glass and a metal pan so I set the timer for 45 minutes. They were perfect. I sprinkled brown sugar on top before baking and it gave them a nice crispy top.
This Is a good recipe, I just messed up a bit.
Clarice says
Have made this before but how long should you bake it for mini loaves?
Nadia qadir says
Best banana bread in the world.
Norm Yoder says
My wife is my favorite baker, but sometimes I try my hand at something that looks good! We most always have frozen bananas on hand and I use them in my smoothies. Had (pieces) that looked to be about 2 bananas so I used them and cut your recipe in half, added some chopped nuts and blueberries. Absolutely delicious! To quote my wife, “It’s perfect!” Between the two of us it disappeared in 3 days. So, THANK YOU, Shinee.
Rebecca Lane says
I made this today and it’s absolutely delicious! It’s the best banana bread I’ve ever made! I ate 2 slices as soon as it cooled off. I highly recommend giving it a try!
Fleda says
Love it. I’m sure its very delicious
Thank you for sharing you recipes.
Shinee says
Thank you, Fleda!
Mary says
The best banana bread recipe ever. I did add my homemade granola and dark chocolate chips. Friends want more!!
Thank you
Mary
Shinee says
Yum, that sounds so good, Mary! Thank you for your feedback!!
Lalana says
This is absolutely the best banana bread that I have ever had! Not too moist or too dry, and it browned perfectly without burning or having to tent with foil. I did add 2tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp cloves. It turned out so perfectly
Shinee says
Love your addition of spices!! So happy you loved the recipe, Lalana! Thank you for your feedback!
Bonnie spies says
This is my go to recipe. I am so glad I found it. It is the ONLY banana bread recipe that is moist enough and sweet enough to hide the fact that I sub in half of the flour with whole wheat flour…and my uber picky daughter still loves it.
Shinee says
Hi, Bonnie! Thanks so much for your feedback and so glad subbing half whole wheat flour worked!!
Marlene says
Thank you for the banana cake recipe. It looks great. M
Shinee says
You’re welcome, Marlene! Hope you enjoy!
Linda says
Absolutely the best banana bread I have ever had! I’ve got my daughter following this recipe as well.
Shinee says
So happy to hear that, Linda. Thank you so much for your comment.
Chelsea says
This has become a staple in our house since there are always some uneaten bananas I can throw in the freezer every week. It is undoubtedly the best banana bread I’ve ever had! Thank you soooooo much for providing both imperial and metric measures!
Shinee says
So glad this has become your go-to recipe, Chelsea!! Thank you for your feedback!!
Allie says
This banana bread was, in a word, excellent. We had just come out of a week where bananas were evidently not everyone’s favorite, so my husband said we should make banana bread. I looked up recipes and came across yours. Even with non frozen bananas, it was so, so good. I legitimately could not stop eating it. The bread was so moist it reminded me of my favorite bread pudding at one of our go to date spots. Getting ready to make some more again in a bit ☺️
Shinee says
Yay, so happy you tried and loved the recipe, Allie!! Thank you so much for your feedback!!!
SandyA says
The most moist and perfectly balanced with use of frozen bananas!
Shinee says
So happy you loved the recipe. Thank you for your feedback, SandyA.
Joan Miller says
The ONLY banana bread I bake anymore, and I gift a lot of banana bread!!!
Janet Nelson says
I was wondering how many slices are there in a loaf? The nutrition info says calories for 1 slice. I was wondering how big or small a slice am I to go by to count calories. Thank you!
GreChen says
Hi! I love your receipes. Sounds weird, but feel you have the same taste as me. You are my go to site for something new.
That is why I wanted to share that I liked the banana bread, but started to love it after few tweaks. Thanks to you, Im an avid macaron maker. And I have a lot of leftover (chunky bits) almond flour. So in this receipe, I changed half the regular flour to almond flour. Also added a bit of (ca 1/2tsp) ginger powder and cinnamon. I feel thanks to the almond flour the banana bread is more moist and the spices enhace other tastes.
But whenever I dont have leftover almond flour I keep to your original, and it dissapears quickly 🙂
Sal Am says
This is the best banana bread recipe, my kids love it so much I have to freeze as muffins for breakfast. Since they eat it so much, can I substitute some flour for oatmeal? To make it a little healthier for breakfast. How can we make this change without messing with the taste?
Jessamyn says
This really is the best banana dread I have ever made thank you. I put a bit of honey only one egg and also didn’t even use egg one time and it was amazing.. I also used a Tablespoon of oil…. And I guess 6 bananas and it’s perfect………………. Thank you again it’s delish !!!!!!
Shinee says
So happy it worked out for you. Thanks for your feedback, Jessamyn!