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Best Banana Bread Recipe

This easy banana bread recipe is a treasured classic passed down from my mom, and it’s hands-down the best banana bread you’ll ever try. Made with pantry staples and ripe bananas, this incredibly moist and flavorful loaf comes together effortlessly and is perfect for breakfast, snacks, or dessert.

Why This is the Best Banana Bread Recipe:

  • Moist and Tender Texture: Thanks to perfectly ripe bananas, butter, and just the right ratio of ingredients, this banana bread is soft and fluffy without being crumbly.
  • Intense Banana Flavor: With plenty of mashed banana in every bite, the flavor shines through beautifully. You’ll even see the flecks of banana throughout each slice.
  • Simple Ingredients: No sour cream, yogurt, or fancy extras—just good old-fashioned ingredients you likely have on hand.
  • One-Bowl Wonder: Other than a separate bowl to mash the bananas, you can mix everything up in one bowl. Less cleanup, more banana bread!

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3-4 medium ripe bananas (or 2 large)
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F. Line two 8×4 loaf pans with parchment paper or grease with butter or nonstick spray.
  2. In a medium bowl, mash the bananas with a fork or potato masher until mostly smooth with small chunks for texture. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add in the eggs and mix until fully incorporated.
  5. Stir in the flour, baking soda, and salt. Mix until just combined.
  6. Fold in the mashed bananas and vanilla extract. Mix until everything is well blended.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Bake for 35-40 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Storage Tips:

  • Store at room temperature for up to 3 days in an airtight container.
  • Refrigerate for longer shelf life (up to a week).
  • Freeze for up to 3 months. Wrap tightly in plastic wrap and store in a freezer-safe container or zip-top bag.

Optional Add-Ins:

  • Chocolate Chips: Fold in 1/2 cup mini chocolate chips for a sweet twist.
  • Nuts: Add 1/2 cup chopped pecans or walnuts for a nutty crunch.
  • Spices: A teaspoon of cinnamon or a pinch of nutmeg adds cozy warmth.

Pro Tips:

  • Use bananas that are heavily spotted or almost black for maximum sweetness and moisture.
  • If the top is browning too quickly, tent with foil during the last 10 minutes of baking.
  • You can bake this as one 9×5 loaf (adjust bake time as needed).

This classic banana bread recipe has been a family favorite for years. It bakes up perfectly every time and is the ideal use for overripe bananas. Whether you enjoy it plain, toasted with butter, or dressed up with mix-ins, it’s sure to become your go-to banana bread, too!