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.
Table of Contents
- What makes this the best moist banana bread recipe
- The secret to moist banana bread
- Key Ingredient Notes
- How to prepare bananas
- How to make the best banana bread
- Storing Tip
- Does banana bread need to be refrigerated?
- how to keep the banana bread moist
- Can you freeze banana bread?
- Banana Bread FAQs
- Watch Video: The BEST Banana Bread
- Best Banana Bread Recipe
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.
Key Ingredient Notes
- 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
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.
choose the right bowl
Use a very large bowl to make the batter. I use a 4qt bowl (the largest bowl of this set).
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.
Storing Tip
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.
how 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.
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: The BEST Banana Bread
Best Banana Bread
Ingredients
- 8 frozen medium-to-large bananas Note 1
- 1 ½ cups (300 g) granulated sugar
- ½ cup (115 g) unsalted butter melted
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon coarse kosher salt
- 1- 1 ½ cups (120-180 g) 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
This post was originally published on February 13th, 2013 and it was last updated on May 4th, 2020.
Making now for a bake sale fundraiser!
Julia, hope the banana breads turned out great and sale went well. Thank you for trying my recipe!!
Could I use regular butter and reduce the salt?
Yes, you can, Michelle! Let me know how you like it.
I posted a pic of this Banana nut bread when it came out of oven. Let you know it’s delish, moist and flavorful.
Hi, Patricia. Glad you enjoyed that banana bread. 🙂 Thanks for your feedback.
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
Hi, Donna. Thank you for your feedback! I’ll try sifting the flour next time and will add baking powder.
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!!!
Hi, Jenny. I didn’t try this recipe with yogurt, so no idea how it’ll turn out. But if you give it a try, let me know.
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!
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.
I’ll try it at a lower temperature next time!
This seems like very little butter for two loaves…but I have never frozen my bananas in advance..I will have to try that.
Frozen bananas make the best banana bread. Hope you’ll try it. And butter is just right, in my opinion. 🙂
Hi,can I use date syrup instead of sugar,if yes ,how much syrup?
Hi, Manjiri. I’ve never substituted anything for sugar, and I wouldn’t recommend it.
Check the label on your date syrup, they usually have a sugar substitution chart.
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 🙂
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😁😁😁
Razina, thank you so much for your feedback, AND the photo you had sent! I’m so happy you love this banana bread recipe. 🙂