This The BEST Banana Bread is soft, moist, and perfectly sweet with the comforting taste of ripe bananas and a touch of vanilla. It’s my go-to recipe whenever I have overripe bananas on the counter, and it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
2 eggs
1/3 cup melted butter or vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon (optional)
Directions
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the bananas until smooth but slightly chunky.
Stir in the melted butter or oil, eggs, and vanilla extract.
Mix in the baking soda, salt, cinnamon, granulated sugar, and brown sugar until combined.
Gently fold in the flour, being careful not to overmix.
Pour the batter into the loaf pan and smooth out the top.
Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This banana bread makes about 10 servings. It takes 10 minutes to prepare and about 60–65 minutes to bake, giving a total time of around 1 hour and 15 minutes. Each slice contains roughly 210 calories.
Variations
I sometimes like to add chocolate chips for extra sweetness or chopped walnuts for a bit of crunch. For a healthier version, I replace half of the all-purpose flour with whole wheat flour or reduce the sugar slightly. Another great twist is to swirl in a spoonful of peanut butter or Nutella before baking—it makes every slice even more delicious.
Storage/Reheating
I usually keep my banana bread covered at room temperature for up to 3 days. If I want it to last longer, I store it in the refrigerator for up to a week. For freezing, I wrap individual slices and store them in a freezer-safe bag; they keep well for about 3 months. To reheat, I warm a slice in the microwave for 15–20 seconds, which brings back that fresh-baked softness.
FAQs
Can I use frozen bananas?
Yes, I use thawed frozen bananas often. I just make sure to drain off any excess liquid before mashing them.
Can I make this recipe into muffins?
Absolutely. I pour the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes.
Do I need both brown and white sugar?
I like the mix because brown sugar adds moisture and a slight caramel flavor, but I can use just one if needed.
Can I add nuts or chocolate chips?
Yes, I often add a handful of chopped walnuts or chocolate chips for extra texture and flavor.
How do I know when the banana bread is done?
I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
Conclusion
This banana bread recipe is one I come back to again and again. It’s easy, comforting, and a great way to use up ripe bananas. Whether I enjoy it plain, with a spread of butter, or with added mix-ins, it always turns out delicious and satisfying.
📖 Recipe:
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The BEST Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist, tender, and perfectly sweet banana bread made with ripe bananas, a hint of vanilla, and a touch of cinnamon. Ideal for breakfast, dessert, or a comforting snack.
Ingredients
3 ripe bananas, mashed
2 eggs
1/3 cup melted butter or vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas until mostly smooth with a few small chunks.
- Stir in melted butter or oil, eggs, and vanilla extract until well combined.
- Add baking soda, salt, cinnamon, granulated sugar, and brown sugar. Mix until incorporated.
- Gently fold in the flour, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For added flavor, mix in chocolate chips, chopped walnuts, or swirl in peanut butter or Nutella before baking.
Replace half the flour with whole wheat flour for a healthier version.
Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
To reheat, warm a slice in the microwave for 15–20 seconds.
- Prep Time: 10 minutes
- Cook Time: 60–65 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
