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Home » RECIPE » Breads & Pastry » The Best Banana Bread

The Best Banana Bread

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By: Shinee Published: 5/04/2020Updated: 11/17/2021

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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 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…)

Table of Contents

  • What makes it the best recipe:
  • THE SECRET TO THE MOISTEST BANANA BREAD:
  • HOW TO PREPARE BANANAS:
  • HOW TO MAKE BANANA BREAD:
  • Storing tips:
  • The Best Banana Bread

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!

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 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:

  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

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.

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!!

YouTube video

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!
4.93 from 88 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
  • 1 teaspoons baking powder
  • 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, 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:

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
Course:Bread, Breakfast, Snack
Cuisine:American
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.

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  1. Ellie says

    Posted on 21 February 2022 at 11:52 am

    Will this recipe work for high altitude (4800 feet)? Sometimes my loaves sink in the middle. I can’t wait to try your recipe as I always have lots of frozen bananas!!!

    Reply
    • Shinee says

      Posted on 28 February 2022 at 9:59 am

      Hi, Ellie! Yes, this recipe will work fine at high altitude. You may want to increase your oven temp by 25°F and bake the bread until the inserted toothpick comes out clean.

      Reply
  2. Marnel Methodist Groebner says

    Posted on 7 February 2022 at 7:58 pm

    5 stars
    Truly the best banana bread EVER.

    Reply
    • Shinee says

      Posted on 28 February 2022 at 10:33 am

      SO happy you loved it. Thanks, Marnel!!

      Reply
  3. Nina says

    Posted on 6 February 2022 at 3:35 pm

    5 stars
    Besf Banana Bread Recipe EVER. Huge hit. Thank you!

    Reply
    • Shinee says

      Posted on 28 February 2022 at 10:34 am

      Yay, so happy you tried and loved my banana bread recipe. Thank you, Nina!

      Reply
  4. IBIS says

    Posted on 1 February 2022 at 6:55 pm

    5 stars
    Excelente, he confeccionado varias recetas de Pan de Plátanos, pero esta será mi favorita. Estoy encantada. Gracias

    Reply
  5. Nancy says

    Posted on 4 December 2021 at 1:23 pm

    Very good, I did not have frozen banana and used just over ripe ones and it came out great. I am using frozen ones this time hoping for even better bread.

    Reply
    • Shinee says

      Posted on 4 December 2021 at 7:05 pm

      So glad you liked it with just mashed bananas. Please let us know your thoughts how it compares with the one with frozen bananas. And if you see any differences. Thank you, Nancy!!

      Reply
  6. Melly says

    Posted on 20 November 2021 at 7:36 pm

    5 stars
    This was the first time I ever made banana bread/baked something other than a boxed cake and I only had 4 frozen bananas so I was a little nervous about cutting the recipe in half but everything worked out! Its so good! And my fiancé loved it too! Loved how simple this was too, it will be a staple at my house. Thank you!

    Reply
  7. Holly says

    Posted on 4 November 2021 at 8:41 am

    I am vegan. Can I use an egg replacer in this recipe?

    Reply
    • Shinee says

      Posted on 19 November 2021 at 9:49 pm

      Hi, Holly. Unfortunately, I have no experience with egg replacers to give an educated advice.

      Reply
  8. Judy S says

    Posted on 15 October 2021 at 1:10 pm

    After baking and letting them sit in pan for 10 – 15 minutes, can I loosen them and remove and cool on a rack? Can I freeze them after they’ve cooled down?

    Reply
    • Shinee says

      Posted on 22 October 2021 at 3:26 pm

      Hi, Judy! Yes, you can remove the bread from the pan after 15 minutes. And this bread also freezes well!

      Reply
  9. Mary G says

    Posted on 10 October 2021 at 3:01 pm

    5 stars
    Thank you!!! I always had soupy batter and sticky, gummy middle-parts. I was running out of room from all the frozen bananas so I thought I’d suck it up and try your recipe. So glad I did! Perfection! Hubs even asked if I was sure it wouldn’t fall in the middle. Guess it wasn’t a problem as he ate nearly half a loaf in one day! Keeper recipe!

    Reply
    • Shinee says

      Posted on 10 October 2021 at 8:57 pm

      Hi, Mary! Your comment made me smile!! So happy it turned out well and that you and your husband loved it! Thank you for trying my recipe and for your feedback!!

      Reply
  10. Debra says

    Posted on 4 October 2021 at 4:27 am

    5 stars
    Best ever banana bread!

    Reply
    • Shinee says

      Posted on 4 October 2021 at 11:48 am

      Thank you, Debra!!!

      Reply
  11. Sandra says

    Posted on 1 October 2021 at 4:33 pm

    5 stars
    I literally cried of nothing but joy and happiness because this is absolutely BEST BANANA BREAD EVER!! I have made many banana breads but this recipe of yours puts the others to shame lol! My family also agree that this is a winner in their book!❤

    Reply
    • Shinee says

      Posted on 4 October 2021 at 11:26 am

      OMG, thank you so much for your feedback! So happy you tried and loved my recipe, Sandra!!

      Reply
  12. Blanca says

    Posted on 19 September 2021 at 11:26 am

    5 stars
    This recipe was delicious 😋. My family loves it. I didn’t freeze the bananas and used salted butter instead but left out the salt asked on the recipe.

    Reply
    • Shinee says

      Posted on 20 September 2021 at 3:25 pm

      So happy you loved the recipe. Thank you for your feedback, Blanca!!!

      Reply
    • Nina Webster says

      Posted on 24 December 2021 at 7:35 am

      5 stars
      Made two batch not ,10 min ago. I made over sized muffins as well as miniature loafs. They were a hit. I had to hide some for later. Anyway they are a keeper in my book. Thank you for sharing. Nina

      Reply
      • Shinee says

        Posted on 24 December 2021 at 8:15 pm

        Thanks so much for your feedback, Nina. Glad you enjoyed them!

        Reply
  13. Joanne Parker says

    Posted on 1 September 2021 at 1:00 pm

    5 stars
    Excellent recipe. My new banana bread recipe! Out with the old one.
    I have always frozen overripe bananas, but had always drained the liquid after defrosting. I think that made a big difference along with a few other ingredient changes. I made one loaf and 9 muffins with 3 large bananas. Yum.

    Reply
    • Shinee says

      Posted on 2 September 2021 at 2:53 pm

      Yay, so happy you’ve tried and loved this recipe. Thank you for your feedback, Joanne!

      Reply
  14. Denise says

    Posted on 2 August 2021 at 12:03 pm

    5 stars
    Omg what have you done to me ? I made this Banana Bread and shared with my neighbors and now they are bringing me their ove ripe Banana’s LOL I and my whole neighborhood Thank You for such a Delicious Banana 🍌 Bread Recipe.

    Reply
    • Shinee says

      Posted on 3 August 2021 at 9:00 pm

      Haha so happy you’ve become neighborhood banana bread person!! Thank you so much for sharing, Denise!!

      Reply
  15. Brittany says

    Posted on 31 July 2021 at 8:02 pm

    5 stars
    So good!

    Reply
    • Shinee says

      Posted on 3 August 2021 at 8:58 pm

      Thank you!!!

      Reply
  16. Persica says

    Posted on 27 July 2021 at 7:44 am

    5 stars
    Super moist with bright banana flavor. Level of sweetness is perfect. Best recipe!

    Reply
    • Carla Morris says

      Posted on 6 December 2021 at 6:36 pm

      5 stars
      Oh my goodness best banana bread ever. I had one small issue that I am hoping you can help me with. My baking soda settled on the bottom of two loafs. Turned black in those spots. Maybe did not mix enough? Always worried about over stirring bread batters. Maybe the dark mini loaf pans? I would appreciate any help because the flavor other than the soda settlement was award winning.

      Reply
  17. Rosemary says

    Posted on 21 July 2021 at 9:03 am

    I just found that I only have 4 frozen bananas. Can I cut the recipe in half successfully?

    Reply
    • Shinee says

      Posted on 21 July 2021 at 9:18 am

      Hi, Rosemary. Absolutely, you can half the recipe with no problem. Hope you love it.

      Reply
      • Rosemary Shew says

        Posted on 21 July 2021 at 12:16 pm

        5 stars
        Yes it certainly is a winner banana nut bread thanks for sharing your recipe it’s now in my keeper file.

        Reply
        • Shinee says

          Posted on 21 July 2021 at 2:57 pm

          Fantastic! So happy you tried and loved it. Thanks for the feedback, Rosemary!

  18. Kim Robinson says

    Posted on 30 June 2021 at 4:45 pm

    5 stars
    Yummy and easy – minimal clean up. Especially since I made mine in a cake pan! Only took 30 minutes to bake.

    Reply
    • Shinee says

      Posted on 2 July 2021 at 11:16 pm

      Hi, Kim! So glad you tried and loved the recipe. Thank you for sharing your feedback!!

      Reply
  19. Pamela Strobbe says

    Posted on 3 June 2021 at 7:32 pm

    5 stars
    I have a great granddaughter that is gluten free. So I substituted gluten free flour in the recipe and it made two loaves of banana nut bread and about a dozen muffins. She and her little brother who is 2, have given this recipe a two thumbs up and want me to make it again. My granddaughter is 8 and said the muffins were delicious. So there you go, kid tested and kid approved!

    Reply
    • Shinee says

      Posted on 5 June 2021 at 4:12 pm

      Yay, so happy gluten-free flour works just as great, and that your grandkids enjoyed the muffins!! Thank you so much for your feedback, Pamela!

      Reply
  20. Barb says

    Posted on 3 June 2021 at 2:24 pm

    5 stars
    I made this using very ripe bananas and it was fine.
    But today I baked it with frozen bananas, juice included. Really excellent flavour . Crisp on outside, moist and flavourful on inside.
    Hint: using the muffin recipe proportions, please note that the baking time for one regular size cake has to be closer to 50 or 55 minutes because of the amount of batter.
    Muffins cook way faster because they are small.

    Reply
    • Shinee says

      Posted on 5 June 2021 at 4:11 pm

      Hi, Barb. I’m so happy you tried and loved my banana bread recipe. Thank you so much for your feedback!

      Reply
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