Banana Bread Recipe

Just about everyone thinks their banana bread recipe is the best. But this is the BEST homemade banana bread ever! It’s super moist, flavorful, and one of my favorites, because I always seem to have the ingredients in the pantry. It’s inspired countless variations, from marbled banana bread to blueberry banana bread. Each slice is packed with gooey pockets of banana and crunchy walnuts for contrast.

If you have ripe or overripe bananas in the fruit bowl, you likely have everything you need to make this easy banana bread recipe from scratch! 

What Makes This Banana Bread So Worth Making?

• Moist, but not spongy. This moist banana bread recipe is flavorful and tender, and never soggy.
• Beginner-friendly. All you need is one bowl for mixing and another to mash the bananas. You don’t even need a mixer.
• Adaptable. Make this recipe your own with chocolate chips, swap out the walnuts, or add some cozy spices for fall.
• Freezes well. Bake two loaves, one to enjoy right away, and another to freeze for later!

p.s. Want some chocolate in the mix? Try this chocolate banana bread.

My Secret to Moist (Not Soggy) Banana Bread

The perfect banana bread loaf is moist and soft, but still light and fluffy with plenty of banana flavor. After years of testing my homemade banana bread recipe, I’ve cracked the secret!

• The age-old dilemma: Too many mashed bananas make the bread gummy. But too few bananas will leave the bread dry and lacking flavor.
• My solution: Folding sliced bananas, in addition to mashed bananas, into the bread batter. The mashed bananas add moisture and flavor, while the extra banana slices create sweet, caramelized pockets without weighing down the bread. So simple!

You’ll Need These Ingredients

Here’s a quick look at what you’ll need to make this banana bread recipe. Don’t forget to scroll down to the bottom of the post for a printable list.

• Ripe Bananas – Use ripe, spotty, brown bananas for moisture and sweetness. The number of bananas isn’t exact, as it depends on the size. I’d say 3 ripe bananas for the best flavor, or 2 to 2½ larger bananas. Save one banana to cut into slices.
• Melted Butter – I find that butter has a better flavor. This being said, you can substitute vegetable oil if needed.
• Sugar – I use granulated sugar; you could also use brown sugar for extra moisture.
• Eggs and Vanilla – Bring your eggs to room temperature before you start so they’ll mix more smoothly with the other ingredients, and the bread will bake more evenly. For the best flavor, use real vanilla extract (or equal parts vanilla paste) and not imitation. 
• Sour Cream – Either full-fat or low-fat sour cream. Greek yogurt or buttermilk is a good substitute if needed. 
• Dry Ingredients – All-purpose flour, baking soda, and salt. Check the expiration date on your baking soda. If it’s been sitting open in the pantry for longer than 6 months, consider buying fresh!

Optional Mix-ins

When it comes to add-ins for banana bread, you really can’t go wrong. I often make this banana bread recipe with chocolate chips. I’ve even seen peanut butter banana bread recipes that fold bacon bits into the batter for a sweet-salty contrast. 

Add up to 1 cup of any of the following mix-ins:

• Chopped walnuts, pecans, or almonds
• Chocolate chips
• Raisins or dried cranberries
• Fresh blueberries

You could also add up to ½ cup of shredded coconut (sweetened or unsweetened) and up to 1 teaspoon of cinnamon, nutmeg, ginger, or pumpkin pie spice. Or, if you’re a purist, omit the mix-ins and let the banana flavor speak for itself!

How to Make Banana Bread

Whenever I bake banana bread or another recipe in a loaf pan, I like to cut parchment paper into a long strip, so it fits nicely into the bottom of the pan, but hangs over the ends. This makes it easy to lift the loaf right out after baking! Remember to lightly grease the pan before you line it.

• Mash the bananas. First, mash up your overripe bananas. Thinly slice the remaining banana and set that aside for now. You’ll fold the banana slices in later.
• Mix the wet ingredients. Now, cream the butter, sugar, eggs, and vanilla together in one bowl. Add the sour cream and mashed bananas.

• Stir in the dry ingredients. Next, gently stir in the baking soda, salt, and flour. 
• Add the mix-ins. Lastly, fold in the sliced bananas and any add-ins you’d like, such as walnuts or chocolate chips.

• Fill the pan and bake. Pour the banana bread batter into your prepared loaf pan. Bake at 350ºF for 1 hour, or until the top is golden and a toothpick comes out clean. Cool the bread, then slice! My favorite way to enjoy slices of banana bread is toasted and smeared with butter.

Want to Make Muffins Instead?

So many of you have had success turning this recipe into banana bread muffins! If you’d like to bake muffins instead, prepare a muffin tin with non-stick spray (or line it with cupcake liners). Mix the bread batter as directed, and fill each muffin well ¾ of the way full. 

Bake the muffins at 350ºF for 20-25 minutes, or until a toothpick stuck into the center of a muffin comes out clean.

For an extra touch, sprinkle the tops of the muffin batter with homemade streusel before baking! You can also refer to my banana muffins recipe, which is specifically written to be made as muffins. 

Shelly’s Baking Tips

• Don’t overmix the batter. Overmixing banana bread batter overdevelops the gluten in the flour, which can lead to a dense, tough loaf. Fold the flour in last and mix the ingredients just until they’re combined.
• Check for doneness early. I recommend checking this banana bread for doneness at the earliest suggested baking time. Insert a toothpick or a knife into the middle of the bread loaf. If it comes out clean or with a few moist crumbs attached, your banana bread is done!
• Use the right loaf pan size. I bake this banana bread in a 9×5-inch loaf pan. Banana bread baked in an 8×4-inch pan may end up shorter and denser. Be careful not to overfill the pan, either, which risks overflowing and/or a banana bread with a gummy middle.
• Cool before slicing. For neat slices, cool the banana bread completely to room temperature before you cut it. 
• Avoid overbrowning. If your banana bread is browning quickly, loosely tent the bread with a piece of aluminum foil while it finishes baking.

How to Store and Freeze Banana Bread

• Store airtight. Store this classic banana bread wrapped or covered at room temperature for 2-3 days. I think it tastes even better the next day, once the flavors have had a chance to mingle. You can refrigerate or freeze slices for a longer shelf life, see below.
• Freeze. Wrap the banana bread in plastic wrap and then again in aluminum foil to lock in moisture. Place the banana bread in the freezer for up to 2 months. Allow the banana bread to thaw at room temperature.
• Warm up the loaf. Wrap the banana bread in foil and heat it for 10-15 minutes in a 350ºF oven. It will taste freshly baked!

More Homemade Banana Bread Recipes

• Banana Bread Crumb Cake
• Coconut Banana Bread
• Pumpkin Banana Bread
• Brown Sugar Banana Bread