Banana Bread Recipe

There’s no question that the ultimate way to use up overripe bananas is to make banana bread! There are so many recipes out there for making the perfect loaf but this is my absolute favorite! It’s super soft and moist, has incredible brown sugar and banana flavors with a hint of cinnamon and vanilla. It’s delicious served as it is or spread with butter while still warm and served with a hot cup of tea, coffee, or hot chocolate (why not?).

And because I’m a huge banana bread fan I’ve also got recipes for Chocolate Chip Banana Bread, Banana Muffins and Banana Chocolate Chip Muffins so be sure to check those out too if you’re looking for some variations. See my full recipe tutorial below including ingredients and substitutions, step by step photos, top tips, and some fun ways to adapt the flavor too!

What you need to make this recipe

Bananas – you must use overripe banana to make the very best banana bread it’s the key ingredient, regular or underripe bananas are not as sweet and won’t mash up as good which will affect both flavor and texture of the bread.

Brown sugar – brown sugar not only adds a delicious molasses and caramelized flavor but it also helps create a soft and moist bread too.

Butter – softened room temperature butter is important for ensuring an even bake. I also use unsalted butter so I can control the amount of salt that’s added.

Salt – although banana bread is sweet-tasting salt is an important ingredient that really brings out all the flavors, if you use salted butter skip the additional salt.

Cinnamon – I love the taste of cinnamon, bananas, and vanilla together it’s sweet, warming, delicious, and creates, for me at least that classic banana bread flavor. If you prefer you can skip the cinnamon, also see my notes on flavor variations below.

Other flavor variations – to add more warmth and spice you can try adding one or all of the following; 1/2 tsp allspice, 1/4 tsp cardamom, 1/4 tsp nutmeg. You can also add 1 1/2 cups of chopped walnuts or pecans (everyone loves banana nut bread) or add in some chocolate, check out my Chocolate Chip Banana Bread or Banana Chocolate Chip Muffins.

How to make Banana Bread

1. Mix the flour, baking soda, salt and cinnamon in a bowl and set aside.

2. Cream the butter and sugar together until light and fluffy.

3. Beat the eggs in one at a time and add the vanilla.

4. Mix in the mashed bananas.

5. Fold in the dry ingredients until thoroughly combined.

6. Add to a greased loaf pan and bake.

Pro tips for making this Recipe

• Make sure to grease your loaf pan with softened butter so it can easily be removed after baking.
• To check if the bread is fully cooked insert a wooden skewer or toothpick into the middle of the bread and if it comes out clean with no wet batter it’s ready.
• Don’t open the oven door until the bread has cooked for the stated amount of time to check it is done or it will sink.
• If your bananas aren’t ripe enough just bake them (in the peel) at 350F (177C) for about 10 minutes or until they blacken (see full instructions below)
• How to mash bananas – overripe bananas are really easy to mash with a fork in a bowl or you can use an electric whisk/beater.
• Don’t worry if your mashed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser bread.
• If you want your banana bread to look a little fancy you can cut a banana in half in thin slices and place it on top of the banana bread before baking. Lay the slices on the top toward the edges, if they’re in the center your slices will SINK!
• If you want to add even more moisture to your bread you can add in 2 tbsp of plain yogurt or sour cream.
• For added depth of flavor you can try using 1/2 cup of browned butter for the fat. Just cook the butter on low heat in a pot, stirring occasionally until browned. Let it come to room temp and solidify overnight and cream with the sugar as instructed in the recipe.
• If you’d like to frost your banana bread then follow my Buttercream Frosting or Cream Cheese Frosting recipes.

Frequently Asked Questions

What makes the best banana bread?

To make the very best banana bread you MUST use overripe bananas (see the details below) it really is the key to the best tasting bread and you won’t be able to achieve that with regular or underripe bananas. The good news is that you can easily ripen bananas in the oven if they aren’t quite ready (see my instructions on that below).

How ripe should the bananas be?

Your bananas should have brown and black spots on them, they can be really dark and look like they’re ready to toss out. 

How do you ripen bananas quickly?

If you need to ripen bananas for a recipe like this just place them on a baking sheet and bake at 350F (177C) for about 10 minutes or until the skin blackens and the bananas are soft. Allow to cool a bit, then remove skin, transfer to bowl, and mash them up! If you have some almost ripe bananas and a little time you can store them in a closed paper bag and the ethylene they naturally emit will ripen them at an accelerated rate.

What can you add, flavor variations?

• 1 1/2 cup toasted chopped walnuts or pecans. Who could say no to banana nut bread?
• 1 1/2 cup Chocolate Chips – check out my Chocolate Chip Banana Bread recipe
• 3/4 cup flaked coconut
• A crumble of banana chips on top

How should it be stored?

Wrap it in plastic wrap, foil or store it in an airtight container so it doesn’t dry out, it’ll keep well at room temperature for up to 3-4 days.

Can you freeze it?

Yes! Banana bread can be frozen and stored for a month to 6 weeks for best results. Allow to cool completely then wrap in plastic wrap and foil. Before serving allow to thaw completely and return to room temperature while covered. Once thawed you can warm slices of the bread up in an oven or toast under the broiler it if you like.

If you’ve tried this banana bread recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!