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 it the best 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 THE MOISTEST 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.
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 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.
Storing tips:
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!
Thank you!!
The 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
- 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 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.
Tyanne says
Super tasty banana bread. I am glad I found a recipe that used up ALL of my brown bananas.
Shinee says
Yay, so happy you found my recipe, Tyanne. Thanks for sharing your feedback!
Calista says
My grandson is a banana bread affectionado. He has declared this recipe his favorite. That’s a lot!
Shinee says
Yay, I’m so honored. Thank you for the feedback, Calista!
De says
This was delicious moist but yet crispy on the outsideVery easy to add dates nuts and raisins and cranberries anything else you want I always freeze my bananas but I’m always concerned about all the watery juice with it so I used your recipe and it was wonderful! Thank you for sharing😍
Shinee says
So glad you tried and loved this banana bread recipe!! And yes, that watery juice is the secret of this recipe!! It’s so good. Thank you for sharing your feedback!
nadia says
i cut the recipe in half, substitute the butter with oil, turns out yummy and moist.. even delicious to eat straight out from fridge.
Shinee says
Thank you for sharing your tweaks, Nadia. Glad you enjoyed it!
mm says
Making it after a while, never fails to amaze me and the simplest thing I have ever baked!
Shinee says
Yay, so happy you enjoy this banana bread!
JANET PEARCE-EULA says
I’ve made this 3 times and it’s a winner.
I do take frozen bananas and shredded them with my KA grating attachment. Saves so much energy and time.
Shinee says
Oh neat! Thank you for sharing, Janet!
David says
Cooking for me is a matter of survival in the kitchen, my level of expertise being severely limited. With this recipe, however, I achieved an amazingly successful outcome. It really is foolproof! The flavour, moistness and texture are all as they should be. Thanks for the recipe I will never waste another over-ripe banana! Cheers, David.
Shinee says
Yay, so happy to hear your success with this banana bread recipe, David! Thank you so much for sharing!
Annie says
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?
Shinee says
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.
Annie says
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
Shinee says
Ah, I see what you mean now, Annie. Thanks for letting me know. Since I’m putting the metric measurements as a text, the system isn’t picking it up as amount to adjust. I apologize for inconvenience. For one loaf, you can use my banana muffin recipe, which is basically half of this recipe. Hope this helps.
Terry Zimmerman says
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 !
Shinee says
Yay, so happy you tried and loved this banana bread recipe, Terry!! Thank you for your feedback!
Sarah says
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?
Shinee says
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.
Ali says
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!
Ali says
Argghh – I meant Shinee!
Shinee says
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.
Patricia says
Can I use whole wheat flour instead of all-purpose flour?
Shinee says
Hi, Patricia. Sure, I don’t see why you couldn’t, but I’ve never tried it myself.
Patricia says
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!
Shinee says
Hi, Patricia. Thank you for sharing that!!! I’m glad whole wheat flour works just as good!!! So happy you loved this recipe.
Linda Christian says
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!
Shinee says
Yay, so happy you loved this recipe. Thank you for your feedback, Linda!!!
Sue Ellsworth says
What do I do with the reserve liquid.
Shinee says
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.
KP says
Peel the ripe banans BEFORE you freeze them!
Shinee says
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
Connie says
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.
Shinee says
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.
Ann says
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?
Shinee says
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.
Susie says
Made 1 loaf and Muffins
Great Recipe
Shinee says
Thank you for your feedback, Susie!
Sonya R Lee says
The best banana Bread I have ever eaten and made.
Shinee says
Awww, so happy you agree, Sonya! Thank you for your feedback!
Diane says
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.
Shinee says
Hi, Diane. So happy you tried and loved my banana bread recipe! Thank you so much for your feedback.
Lia says
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
Shinee says
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.