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Home » The Best Banana Bread

The Best Banana Bread

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Published: 5/04/2020Updated: 3/02/2021
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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.

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!! #bananabread

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…)

Contents hide
1 WHAT MAKES THIS BANANA BREAD THE BEST?
1.1 Here’re 3 reasons you’ll love this banana bread recipe:
2 THE SECRET TO THE MOISTEST BANANA BREAD:
3 HOW TO PREPARE BANANAS:
3.1 How to thaw frozen bananas:
4 HOW TO MAKE BANANA BREAD:
5 HOW TO STORE BANANA BREAD:
5.1 How to freeze banana bread:
6 The Best Banana Bread
6.1 Ingredients
6.2 Instructions
6.3 Tips & Notes:
6.4 Nutrition Facts:

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!

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

THE SECRET TO THE MOISTEST BANANA BREAD:

So, the secret to the moistest banana bread is frozen bananas!

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!

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.

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.

How to thaw frozen bananas:

  1. Run hot tap water over the frozen bananas in a sink for 1-2 minutes.
  2. Peel the skin when it softens and place the peeled bananas in a microwave-safe bowl.
  3. 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!

  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.
  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

Use a very large bowl to make the batter. I use a 4qt bowl (the largest bowl of this set).

Step by step photos to make the moistest banana breads. This recipe yields 2 breads, which is amazing!!! #bananabread

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.

Nothing beats a thick slice of banana bread with coffee in the morning. And this banana bread recipe is the best! #bananabread

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.

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! #bananabread

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!!

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

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!
4.86 from 49 votes
serves: 2 loaves
Prep: 10 minutes
Cook: 1 hour
Total : 1 hour 10 minutes
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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
  • ½ teaspoon coarse kosher salt
  • 1- 1 ½ cups (120-180g) chopped pecans optional
Note: I test all my recipes with both measurements for the most precise and accurate result!

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 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:

Note 1: About 3.5-4 cups of mashed bananas. Frozen bananas are key in this recipe for moistest and most flavorful banana bread. Do NOT discard juices from thawed banana, use everything to make the batter. Watch my video 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 muffin recipe for half a batch.
For step-by-step photos and additional notes, read the post above.

Nutrition Facts:

Serving: 1slice Calories: 181kcal (9%) Carbohydrates: 33.5g (11%) Protein: 2.6g (5%) Fat: 4.5g (7%) Cholesterol: 25.7mg (9%) Sodium: 182.9mg (8%) Sugar: 17.4g (19%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This post was originally published on February 13th, 2013 and it was last updated on May 4th, 2020.

Why make one when you can easily make two? This ridiculously easy, one-bowl basic banana bread recipe is the only recipe you'll ever need! Read on for my secret to the moistest and flavorful banana bread.

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  1. Annie says

    Posted on 4 March 2021 at 2:53 pm

    I want to make the banana bread but I am a bit confused about the quantities given in grams. Is the gram measurement in brackets the size of the cup? For example, 0.75 cups (300g) sugar would be 225g?

    Reply
    • Shinee says

      Posted on 4 March 2021 at 10:08 pm

      Hi, Annie. Gram measurements in brackets are the amounts you need to use for this recipe, they’re basically equivalent to the volume measurements.
      But I’m confused where do you see 0.75 cups (300g) sugar? My recipe calls for 1.5 cups of sugar, which is 300g. Typically 1 cup of sugar = 200g. Hope this clarifies your questions. Thanks for reaching out.

      Reply
      • Annie says

        Posted on 5 March 2021 at 9:58 am

        Thank you for the clarification. I think my confusion comes from the fact that when you use the slider to scale the recipe it changes the cup measures but not the grams. The 0.75 cup of sugar shows up when you scale the recipe down to 1 loaf instead of 2

        Reply
  2. Terry Zimmerman says

    Posted on 1 February 2021 at 8:29 am

    5 stars
    Was absolutely the best banana bread I have ever had . I split the recipe to make one loaf and A Dozen Muffins. Was going to to freeze half, to have for Later, but I think We’ll have to finish it up. Delicious !

    Reply
    • Shinee says

      Posted on 1 February 2021 at 10:40 pm

      Yay, so happy you tried and loved this banana bread recipe, Terry!! Thank you for your feedback!

      Reply
  3. Sarah says

    Posted on 31 January 2021 at 8:53 am

    I’m trying to make a quarter of this recipe since I only have 2 frozen bananas. The only thing I’m having trouble with dividing the eggs! Is it better to use one whole egg or omit the egg entirely vs trying to collect half a yolk and half the white?

    Reply
    • Shinee says

      Posted on 31 January 2021 at 3:55 pm

      Hi, Sarah. I’ve never done that before, so I can’t advise which one would be better. If you have to choose, I’d go with a whole egg over no egg. Or you can beat the egg and add half of the mixture.

      Reply
  4. Ali says

    Posted on 20 January 2021 at 7:02 pm

    Hi Patricia,
    I’m in Australia and we have baking powder (bi-carb/cream of tartar and cornstarch mix) and bi-carbonate soda options.
    Usually when you bake with just bi-carb there has to be some sort of acid for it to react with….
    Do you mean baking powder or bi-carb in your recipe? I’d hate to have that metallic taste as all the other reviews of this recipe are so wonderful I’d hate to get it wrong!

    Reply
    • Ali says

      Posted on 20 January 2021 at 7:05 pm

      Argghh – I meant Shinee!

      Reply
    • Shinee says

      Posted on 20 January 2021 at 11:22 pm

      Haha I was like, who’s Patricia? No worries, no offense taken, Ali! You’re correct, typically you want to have an acidic ingredient with baking soda, which is great for leavening baked goods. That said, we’re using baking soda in this recipe despite the lack of acidic ingredient. It’ll still have leavening power, but another reason for baking soda is browning. Baking soda encourages browning, and I like that dark rich banana bread look. It’s ton of baking soda for the amount of flour, and we never had metallic taste. Hope you’ll give it a try and let us know if you do.

      Reply
  5. Patricia says

    Posted on 11 January 2021 at 10:25 am

    Can I use whole wheat flour instead of all-purpose flour?

    Reply
    • Shinee says

      Posted on 12 January 2021 at 10:28 pm

      Hi, Patricia. Sure, I don’t see why you couldn’t, but I’ve never tried it myself.

      Reply
      • Patricia says

        Posted on 14 January 2021 at 7:53 am

        5 stars
        It was delicious when made using whole wheat flour. So moist and lots of banana taste using frozen over-ripe (black) bananas. I love that it uses less butter and no sour cream or yogurt than other recipes I’ve used in the past. Thanks!

        Reply
        • Shinee says

          Posted on 14 January 2021 at 3:07 pm

          Hi, Patricia. Thank you for sharing that!!! I’m glad whole wheat flour works just as good!!! So happy you loved this recipe.

  6. Linda Christian says

    Posted on 29 December 2020 at 6:35 pm

    5 stars
    I have tried a number banana bread recipes but none taste banana. This is the very best one yet. It really taste of bananas and adding chopped walnuts made it even more wonderful. This recipe is a keeper!

    Reply
    • Shinee says

      Posted on 29 December 2020 at 10:52 pm

      Yay, so happy you loved this recipe. Thank you for your feedback, Linda!!!

      Reply
  7. Sue Ellsworth says

    Posted on 23 December 2020 at 8:31 am

    What do I do with the reserve liquid.

    Reply
    • Shinee says

      Posted on 23 December 2020 at 2:54 pm

      Hi, Sue. I apologize for confusion. I meant to keep the liquids with the bananas in the mix vs dumping it out. I’ll re-word the recipe. Thank you for asking.

      Reply
  8. KP says

    Posted on 17 December 2020 at 10:20 am

    Peel the ripe banans BEFORE you freeze them!

    Reply
    • Shinee says

      Posted on 17 December 2020 at 8:16 pm

      That’s surely logical thing to do, I agree. But as I shared in the post, it’s just more convenient to throw super ripe bananas straight into the freezer. :p

      Reply
  9. Connie says

    Posted on 8 December 2020 at 5:57 pm

    Hi Shinee,
    I want to make mini loaves of banana bread. Do you suggest using the muffin recipe or just the regular recipe? The mini loaf pan that I have makes 6 mini loaves at once.

    Reply
    • Shinee says

      Posted on 10 December 2020 at 10:55 am

      Hi, Connie. I don’t have a 6 mini loaves pan, so I’m just going throw a while guess here. I think the single batch (the muffin recipe) would be best.

      Reply
      • Ann says

        Posted on 17 February 2021 at 7:34 am

        Hi, shineka, do you have the chocolate version of this banana bread? And if I were to make it a chocolate recipe, what should be added?

        Reply
        • Shinee says

          Posted on 18 February 2021 at 2:49 pm

          Hi, Ann. I was just thinking the other day that I should make chocolate version. No, unfortunately, I don’t have a chocolate banana bread at this time.

  10. Susie says

    Posted on 15 November 2020 at 1:02 pm

    5 stars
    Made 1 loaf and Muffins
    Great Recipe

    Reply
    • Shinee says

      Posted on 15 November 2020 at 3:20 pm

      Thank you for your feedback, Susie!

      Reply
  11. Sonya R Lee says

    Posted on 18 October 2020 at 7:52 am

    5 stars
    The best banana Bread I have ever eaten and made.

    Reply
    • Shinee says

      Posted on 18 October 2020 at 10:30 pm

      Awww, so happy you agree, Sonya! Thank you for your feedback!

      Reply
  12. Diane says

    Posted on 11 October 2020 at 10:03 am

    I made banana bread and did not change on thing, and it was fabulous! Next made muffins with walnuts and chocolate chips again very delicious!
    I love that I can use frozen bananas.

    Reply
    • Shinee says

      Posted on 11 October 2020 at 11:40 pm

      Hi, Diane. So happy you tried and loved my banana bread recipe! Thank you so much for your feedback.

      Reply
  13. Lia says

    Posted on 10 October 2020 at 9:50 am

    Hi, Shinee. Thank you for sharing this recipe. I only have a 20cmx10cm loaf pan. Should I make it half recipe or do you have any suggestion?

    Looking forward to hearing your feedback.

    Regards,
    Lia

    Reply
    • Shinee says

      Posted on 10 October 2020 at 11:11 pm

      Hi, Lia. If you have a muffin pan, you can make 1 banana bread and 12 muffins. But if you don’t have a muffin pan, yes, divide the recipe and make 1 banana bread. You can use this banana muffin recipe for 1 batch and cook it in your loaf pan.

      Reply
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