Gourmet Made Deliciously Simple

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.

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…)


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


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!


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.


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:

  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.


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!

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

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.

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


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!!

5 / 5 (40 Reviews)
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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


  1. Preheat the oven to 350°F (177°C).
  2. Prepare two 9×5-inch bread pan and spray with non-stick cooking spray.
  3. In a large bowl, mash the thawed bananas with a fork or potato masher until mostly smooth.
  4. Add sugar, melted butter and vanilla extract. Using a wooden spoon, mix everything until combined.
  5. Stir in eggs.
  6. Then add flour, baking soda and salt. Mix to combine.
  7. Optional, add chopped pecans and/or other add-ins, like chocolate chips, dried fruits.
  8. Divide the batter evenly into the prepared pans.
  9. Bake for 60 minutes, or until the inserted toothpick comes out clean.
  10. Cool completely before serving.
  11. 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.

All images and text ©Shinee D. for Sweet & Savory

Nutrition Information

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


Snap a photo and submit it here. OR
Share it on IG with #sweetandsavorybyshinee

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.

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. Have you ever made the mini loaves with your recipe?  What would be the approximate baking time?  Can’t wait to try this!

  2. Oh my banana goodness! So I use your delicious recipe and instead of two loaf pans I use my bundt pan. I just keep an eye on it to make sure it cooks through. My teenagers LOVED it last time I made it and requested it for Thanksgiving morning! Thank you for sharing this recipe with us.

    Rating: 5
    • Hi, Leslie! Thank you so much for your feedback. So happy to hear you and your family love this bread. And bundt pan is genius! I’m using it next time. Thanks!!

  3. I’ve never refrigerated banana bread before? Just wondering why it’s necessary??? It’s in the oven now…smells delicious!

    Rating: 5
  4. You are my new favorite food blogger- simply because you have skip to recipe feature. I just discovered you looking for a banana loaf recipe and the title on is accurate “the only banana bread recipe you will ever need” – so good! and now I can take my time and peruse your blog while I sip my tea and it a slice. Thank You

    Rating: 5
    • Aww, thank you so much, Laurie. I’m glad to hear you appreciate that feature, because I’m here to make it easy for you to access the recipe. And you can scroll back up for step-by-step photos or additional tips as needed. And yeah, that banana bread is the only banana bread recipe you need. 🙂 Thank you so much for your feedback.

  5. Hi I’ve been meaning to make this banana bread,  I only have 6 Frozen bananas. It is the most easiest I’ve made so far! They came out delicious the only recipe you’ll need!!Thank U for it

    Rating: 5
  6. Hi, My name is Yegi, I made this recipe just now, and forgot to add the salt, would it make a huge difference?

  7. Hi! My husband and I absolutely love this banana bread recipe my question is it says keep in bread pan tightly covered in fridge for 3 days. Does it have to be the bread pan or can it be a container with the lid? Thanks

    Rating: 5
    • Hi, Pamela. So happy to hear you all enjoy this recipe. 🙂 Yeah, any container with a lid is fine. The idea is that to expose the bread to less air and bread pan is simplest in my opinion, so that it stays nice and moist longer.

  8. Will it make a difference for unsalted vs salted butter?

  9. I made this yesterday. So moist and so good. I received multiple praises today. Thanks for sharing this amazing Banana Bread Recipe

    Rating: 5
  10. Amazing recipe! looks so easy and delicious.

  11. Making now for a bake sale fundraiser!

  12. Could I use regular butter and reduce the salt?

  13. I posted a pic of this Banana nut bread when it came out of oven. Let you know it’s delish, moist and flavorful.

  14. Your recipe is very good & I have never used frozen bananas until now.I used a 1/4 tsp baking powder for a half recipe which I found your recipe missing.I sift the all purpose flour.  Instead of the firmer loaf, it gives a lighter texture I

    Rating: 5
  15. Hi shinee, thanks for this great recipe. I just wanted to ask if you have another recipe for banana bread with yogurt. I had one long ago and it was really good and was thinking if it was ok to add yogurt to this one!!!

  16. I’ve made this recipe twice and neither has come out well. I do half the recipe as I live alone and cannot eat 2 loaves. The first time, I followed the directions exactly and baked it for 55 minutes and it was very burnt. The second time I made it, I covered the bread with tin foil halfway through and only cooked it for 50 minutes, but the outside was burnt and the inside was still raw. I weigh out the ingredients, grease the pan, rotate the pan every 15 minutes, and move the bread to a different rack halfway through. Do you have any suggestions on keeping the bread from burning in the future? The parts I have been able to try have been delicious, but I want to enjoy the whole loaf!

    Rating: 5
    • Oh no, Lydia. It sounds like your oven may be running a bit hotter than it’s set to. I suggest getting an oven thermometer to check the accuracy. Or maybe try to set the oven to 325°F and see if it’ll help.

  17. This seems like very little butter for two loaves…but I have never frozen my bananas in advance..I will have to try that.

  18. Hi,can I use date syrup instead of sugar,if yes ,how much syrup?

  19. Hello. Thank you for this recipe it looks easy and yummy, I am new to baking and I was wondering if there is a difference between brown and white sugar…. Since on the ingredients it’s mentioned sugar.

    • Hi, Carla. Thanks for reaching out. In this recipe, we’re using white granulated sugar. Hope you’ll love this banana bread. Let me know if you try it. 😉

      • Thank you so much!! I am freezing the bananas today, will make it tomorrow for my husband’s birthday on Friday 🙂

  20. The easiest And best banana bread that I have ever made. I added some cinnamon . Made a plain loaf and added nuts to the other. Will definitely make this again😁😁😁

    Rating: 5
  21. I have been making this recipe in the last few months and it has been a true pleasure. Not only is the recipe easy to follow, it has not let me down yet. I keep getting requests for this deliciously moist banana bread. A true winning recipe.

    Rating: 5
  22. Hi Shinee! One of your followers asked about a carrot cake variation, I believe. I couldn’t read the text. If there is a variation for carrot cake, would you please share with us all? I love moist carrot cake! Thank you for sharing this recipe. 5 years later and I’m just seeing this fabulous post and my bread is in the oven right now.

  23. I made it and it was delish! I added about 1/2cup of water. It was very moist! Thank you for a great recipe!!

    Rating: 5
  24. Hi my name is Mario. I was wondering if I could make a strudel topping and put it on top of my banana bread in a 13/9 baking pan?

    • Hi, Marion. Though I never tried making my banana bread in 9×13 pan and with strudel, I don’t see why you couldn’t. Give it a try and let me know.

      • Yes I actually have made some strudel and put it on my banana bread in a bunt cake and muffins with a powder sugar glaze and they can out delicious!😋

  25. I always make my banana bread with frozen bananas. Just throw ripe bananas into a freezer bag and use as needed. I’ve given my recipe to so many people but they swear I’m holding out a secret ingredient because their’s doesn’t come out the same. I then realized I forgot to tell them about freezing the bananas. I think it has something to do with the sugar after freezing. Seems to give them a caramel taste.

    • Hi, Vickie. Frozen bananas definitely seem to be the secret. I too never realized that frozen bananas were the key, until I had made with ripe, but unfrozen bananas. Thanks for sharing!

  26. Do you have a nutrition amount like carbs, protein, sugar, etc.?

  27. After a long time I felt like I got something out of a recipe exactly as described and as I expected. I halfed the recipe but used about 6 small frozen bananas and true to what the recipe said, frozen bananas actually made it so much better. I also added 1/4 tsp lemon extract which I plan on increasing to 1/2 tsp next time and i used about 1/4 cup of raisins and 1/4 cups of chopped walnuts for the halfed recipe. So easy and yummy and sure shot recipe!

    Rating: 5
  28. I’m gonna try this recipe tomorrow and let you know how it turned out…..thanks for sharing!

  29. PS: instead of pecan nuts I used almonds and also I added cinnamon. Dried bananas on top are the perfect garnish

  30. I have tried so many different recipes for banana bread, but this is literally by far the best. Thank you so much for the frozen/ defrosted banana personal tip.Kind regarts, Eicke

    Rating: 5
  31. I have tried following your recipe twice but both times they came out really dry. I am not sure what went wrong. I guess we need to add more butter or perhaps buttermilk?

    Rating: 2
    • Hi, Jay. Sorry to hear, yours didn’t turn out well. I’m actually surprised that yours turn out dry, I’ve never had that happen to me. How are you measuring your flour?

  32. This is my go to recipe for the BEST banana bread!  I love this recipe!!!

    Rating: 5
  33. why do you freeze the Bananas? What does it do you you? I have “ripe” bananas I was going to use.

    • Hi, David. I throw my ripe bananas straight to the freezer, because I never seem to be up for baking when they’re on the verge of going bad. Also I feel like thawed bananas yield moister banana bread.

  34. This sounds amazing, can’t wait to make it.  I keep mashed bananas in the freezer in 1 cup measurements.  How much do you think 1 banana equals? 

  35. This was my first time making banana bread. It came out so good!!!!! I added chocolate chips and walnuts. Thanks for posting this awesome recipe. And I took someone’s advice with defrosting the bananas in the microwave whole, I peeled them like peanuts, it was easy! 

    Rating: 5
  36. I just made them as cupcakes and omg they r sooo good thx a lot for the recipe. My son loved them a lot I used less sugar and added chocolate chips and a little flax meal. My question is can I freeze them? Thx 

    Rating: 5
  37. Thx for the recipe. Will try it tomorrow but was wondering if i can make it a bit healthier for my toddlers, also trying to cut down on sugar. Do u think using a little honey or grade a maple syrup might work? Which and how? Not trying to change the recipe just wondering if it can be made in a kid friendly way. Will follow the recipe for my own loaf 😉. Thx a lot 

    • Hi, Sally. I wouldn’t recommend replacing sugar with honey or maple syrup, because you won’t get the same texture. If you really want to cut down on sugar you may reduce it by 1/2 cup, but I don’t know how it’ll affect the taste and texture of the final bread.

    • Try Splenda. Measures equally to sugar cup for cup and you can’t taste the difference. Also, it’s made from bananas.

  38. Thank you so much for the delicious recipe i tried last weekend and it was successful everybody liked and were eaten so quick. i will write down this recipe to my recipe notebook.

    Rating: 5
  39. Why does the banana bread have to be kept in the pan and fridge? I understand it’ll go bad quickly, as most home baked goods do, but is it not stable enough to keep in Tupperware?
    Thanks. Trying today!

    • Hi, Gidgette. I feel like the bread stays moist and fresh longer, when kept in the pan. Less area is exposed to air, I guess. But storing in a tupperware is cool too, especially if you’ll eat it quickly.

  40. I have frozen bananas for banana bread for years, and I’m one step lazier than you are. I simply freeze them peels on, then defrost them in a bowl in the microwave still in their peels.  Once defrosted I snip off one end with kitchen shears and squeeze the banana and all that good juice right out of its peel.   So easy, no mess and no peeling.
    I agree, frozen bananas make the best bread!!

    • Oh how interesting! It never occurred to me to microwave them with peels on! But it makes sense. Totally trying that next time. Thanks for sharing, Denise!

  41. The recipe says to add sugar, butter, eggs & vanilla. Then stir in eggs. When do we add the eggs?

  42. I never would have thought to use frozen banana,but we always have a few in the freezer, so I am making this loaf asap

  43. I always have frozen bananas in the fridge!! I think I may have just found banana bread nirvana!

  44. hi. ih goy blog bna. vrgelj zochilj bh bolno, bayrlalaa

  45. Sain baina uu,iim goy blog medsendee ih bayartai bna.Bi ene talhiig hiij uzeh gesen yum tegsen hemjilten deer ni tolgoi jaahan ergeed bna.end guril 1 1/2 cup gesen bna (190 gr),cupniihaa hemjuuriig harahaar 1 cup 235 gr gesen bhiin yahuu?

    • Sain, sain bnuu Cheegii? Minii blogoor zochilsond bayarlalaa! Heljuurtei ayagaar 1 ayaga taltai hemjeed hiichih. 235gr gedeg ni ihenhdee shingen yumnii hemjee bdiin. Huurai zuils, boloh guril, sahariin grammin huvid uur uur bdiin. 🙂 Amjilt.

  46. hiij uzlee goy bolson

  47. Sain bna u?
    Ene joroor banana bread hiisen chine uneheer goe boldiin bna. Uneheer goe amttai talh bolson. Bayarlalaa! 🙂

    • Sain, sain baina uu? Setgegdelee huvaaltssand estoi ih bayarlalaa. Mash ih uram avdag shuu. Ene bas minii hamgiin durtai talh. 🙂

  48. Энэ талханд дрож ордоггүй юм уу?

    • Orohguie. Hunsnii sodoor huuchdug yum. 🙂

    • bayarlalaa. Bi carrot cakenii chin joroor keksiig ni hiij uzsen. Goyo amttai bolj bna lee. Oven bhgui bydaa agshaagchind hiisen. ovend bur goyo boloh bhdaa. Ene talhiig bas agshaagchind hiij uznee 🙂

    • Oh tiimuu. Goe bolson bol boljdee. Ene talh bas ih goe boldiin. Amjilt!

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