This Banana Bread is a classic everyone should have in their recipe collection. It’s super moist and bursting with banana flavor. This will quickly become your favorite banana bread recipe!
I haven’t posted my favorite banana bread recipe in nearly 15 years. Sure, I’ve shared a Homemade Teriyaki Sauce Recipe and many others, but I somehow missed the classic banana bread recipe that is the most popular in my house.
So, I’m here today to make things right. I’ve been making this recipe for years, and it’s what I make most of the time when I see those darkened bananas on the counter. What more could you want? It’s moist and full of banana flavor.
It’s a classic, basic recipe that everyone should have in their recipe box, and I truly believe this is the best banana bread recipe!
- All-purpose flour is what I use. I haven’t tried whole wheat, but I’m sure you could use half whole wheat and half all-purpose flour.
- Baking soda is responsible for the bread’s rise.
- Cinnamon: I love cinnamon in banana bread and frequently add more. If you don’t like it, you can easily leave it out.
- To balance the flavors, add salt.
- At room temperature, I use unsalted butter.
- Brown Sugar: In this recipe, I use light brown sugar.
- Eggs: Ensure your eggs are at room temperature for the best results.
- Bananas: The sweeter the bread will be, the more ripe your bananas are. I like to use bananas when they have a lot of dark spots but aren’t completely black. Depending on their size, you’ll need 4 to 5 bananas. This recipe is also fairly forgiving in my opinion. I don’t always use exactly two cups of bananas; sometimes, I use slightly more or less.
- Vanilla: I love how much vanilla there is in this recipe!
How to Make Banana Bread
- Prepare your loaf pan by lining it with parchment paper. I like using parchment paper because it makes removing the loaf from the pan much easier. If you don’t have parchment paper, grease the pan thoroughly. Even when using parchment, I spray the sides with nonstick cooking spray to ensure nothing sticks.
- In a small mixing bowl, combine the dry ingredients and set aside.
- In a large mixing bowl, combine the butter and sugar. I prefer a hand mixer, but a stand mixer would also work.
- Once everything is well combined, add the eggs.
- Mix in the banana and vanilla extract.
- Combine the flour and banana mixture. At this point, I switch to a spatula to avoid overmixing the batter.
- Pour the batter into the prepared loaf pan and bake for 30 minutes.
Storage and Freezing
Allow the bread to come to room temperature before storing it. At this point, you should put it in an airtight container. You can store it in a ziplock bag with any excess air squeezed out or tightly wrapped in plastic wrap. You can also keep it in a lidded container. You can keep it at room temperature for up to 5 days.
Make sure the bread has completely cooled before freezing. Wrap in plastic wrap first, then in foil. Place in the freezer and label. The bread can be frozen for up to 2 months. Then, thaw on a counter at room temperature while still covered.
Suggestions and Tricks
If you want tender bread, don’t overmix the batter like any other quick bread recipe.
The bread is very moist due to the number of bananas used in this recipe. As a result, it does not keep as long as some others before becoming gummy. I prefer this bread on day two but wouldn’t keep it for more than five days.
To add flavor and texture, add chopped, toasted nuts. I enjoy walnuts and pecans.
Add raisins, chocolate chips, or another dried fruit to make it your own.
Keep an eye on your bread as it bakes, and if the top begins to brown too quickly, cover it loosely with aluminum foil.
Insert a tester into the center of your bread to ensure it is fully baked. Usually, I’ll use a toothpick. The bread is not done if it comes out with wet batter. However, you only need a few moist crumbs.
If your bread is falling apart in the middle, it is underbaked. You are overbaking your bread if it is dry.
Learn more: Homemade Teriyaki Sauce Recipe