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.
OMG! So delicious I got rid of my other recipes, easy Peezy added mini chocolate chips and it came out the way delishis!! Thanks!
Aww, this’s quite the compliment. Thank you so much, Jan!!
LOve love love
I have made this 2 times already practice makes perfect
I only left in for 45 minutes not the hour. The hour I did for my first batch and it came out dry
BIG yes to banana bread 🙂 absolutely love this recipe.
I made this and it was so good! Everyone enjoyed it. Next time I will most likely add more sugar than this calls for but other than that I loved it. The frozen bananas are so convenient. I can make it when I have time and I really think it helped with the flavor and consistency.
Hi, Kelly. Yes, you can definitely add more sugar in this recipe, as mine calls for the lowest amount of sugar. And yeah, frozen bananas are way to go. Thank you for your comment!
How many eggs ?
Thank you.:)
I want to make the bread but only have self rising flour would it be the same if I took out the banking soars and salt????
Hi, Rhonda. So since I haven’t tested this recipe with self-rising flour, I’m only giving you my opinion. I think you can definitely use self-rising flour, but omit the salt and do add the baking soda as per recipe. And if you try, please let us know how it turns out. Thank you!
Frozen bananas are definitely the secret. Such an easy recipe. Made two beautiful loaves.
My husband said that it’s the best banana nut bread ever.
I will have to try the pineapple, coconut recipe next time.
Thanks for sharing.
So happy you tried my recipe, Wylene. Frozen bananas are definitely a game-changer! Thank you for your feedback.
I’ve only recently found your site and yes I’ve also liked your FB page. Can’t wait to try all these amazing recipes. Can you tell me what non-stick spray you prefer? I bought some for a recipe and we felt it left a taste in the bread I made. Would love to hear your opinion on what to try.
Thank you and I so look forward to making many of your recipes
Hi, Kari. Welcome, and thank you for following!!! I use Pam Original cooking spray. We don’t taste any aftertaste with it.
Ty, Ty, Ty! This is absolutely the best banana bread recipe I have ever tried. Now it’s my only banana bread recipe that I use. I get 3 medium loaves of bread out of one batch. I can’t keep my sons from devouring every last morsel! Dress it up with anything you like.
So happy you tried and loved it, Laurie. Thank you so much for your feedback!
this recipe was great, but 60 Minutes would turn these into charcoal. I had them in the oven for 35 minutes when I thought to check them and they were already burning.
Hi, Juliana. Thank you for your feedback. What kind of pan did you use for baking your banana bread? If you used the similar bread pan like mine, then I highly recommend checking your oven temperature with an oven thermometer (<- affiliate link). Your oven may run hotter than it says. It's very common for ovens heat up to 50°F up or down.
I am currently making this for dinner and the weekend. It smells amazing in our home. Thank you for the recipe.
Yay, so happy you tried my recipe, Victoria. I hope you all enjoyed the bread. Thank you!