This is simply the delicious banana bread recipe; we keep coming back to it. This easy banana bread possesses excellent moistness and big banana flavor without distractions.

If you’re a banana bread fan, this recipe for our all-time Best Banana Bread is 200% for you. We didn’t fool around with this classic, extra moist banana bread recipe because why mess with a great thing?

There’s a time for testing with banana bread variations — hello, One-Bowl Healthy Banana Bread, which is crazy delicious without any refined sugar or dairy. There are moments when chocolate is called for, as in Banana Ricotta Chocolate Bread.

Though, when we’re craving pure delicious banana bread where nothing but bananas shine, front and center, we always come back to our Best Banana Bread Recipe.

This easy banana bread recipe is loaded with pure banana flavor and as tender as it gets. Time to let bananas do their magic…

1/2 cup butter, melted to room temp but not at all melty
1/2 cup light brown sugar, tightly packed
1/4 cup granulated (white) sugar
2 large eggs, room temp
6 medium-sized overly ripe bananas, mashed
1 tsp pure vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp table salt



Six medium-sized, overly ripe bananas – the more brown spots, the better. And yes, it says 6 bananas…not a typo.
2 fresh large eggs – let them sit out long enough to reach room temp.
Real butter, softened to moderate room temp. Don’t let the butter get so soft that it’s close to melty, though.
Pure vanilla extract, as it’s a great assist to the bananas.
A mixture of white and brown sugar. The white sugar keeps texture light, while brown sugar complements the ripe bananas.

Preheat oven to 300F, with a rack in the lower-middle position. Grease a nonstick 9×5 loaf pan (light-colored pan, if possible.) Set aside.
In the pot of a stand blender fitted with the paddle attachment, cream together the butter and both sugars on medium-high speed till light and fluffy, scraping down sides and paddle as needed (2-4min.) Add eggs and beat on medium-low speed just till combined. Add mashed bananas and vanilla extract; keep beating just till mixture is combined. Remove bowl from stand mixer and set aside.
In a separate bowl, mix together flour, baking soda, and salt till combined. Add flour mixture to bowl with banana mixture.

Use a rubber spatula to fold dry and wet ingredients together just until no flour streaks remain, scraping down sides as needed. don’t over-mix, as doing so creates a drier/tougher texture.
Scrape batter fully into the greased loaf pan, gently evening out the batter to the edges and corners of the pan. Bake 1 hour, or until a toothpick inserted in the center of the loaf comes out with a few tender crumbs attached. Do not wait until the toothpick is completely clean, or your loaf may become over-baked.

Let the finished loaf cool in pan at room temp overnight or at least until lukewarm. Gently loosen bread from the edges of the pan with a thin knife, turn it out onto a cutting board, and slice to serve.


If you’re like me, you appreciate baked goods that can be frozen and taken out to serve when needed. This banana bread can be frozen as a whole baked loaf or in slices. Just be assured that the bread has cooled to room temp before clothing airtight and freezing.

Just thaw at moderate room temp earlier to serving. I usually take it out the evening before I want to serve it. If you’d like to serve this sweet banana bread warm, slice the bread and warm it up in the oven or toaster for a few minutes just until warmed through.

This banana bread is intended to be purely banana-focused, so we kept it simple. If you’d like to amp up the flavors with some spices, feel free to add cinnamon and nutmeg (recommend starting with 1 tsp cinnamon and 1/4 tsp nutmeg.)

This delicious banana bread isn’t overly sweet, as it relies on overripe bananas to provide some sweetness as well. If you prefer a sweeter bread, use 1/2 cup granulated sugar.

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