What could be better than the aroma of freshly baked banana bread in the morning (or any time of day)? This moist and delicious banana bread is easy to make and a great recipe to use up those leftover bananas that all of have of us have on our kitchen counters.
One of the great things about making homemade banana bread is its versatility. You can add nuts to my banana bread recipe or your favorite chocolate chips to make chocolate chip banana bread.
The origins of this moist banana bread recipe can be traced back to the Great Depression. Nothing was wasted during that era. Ingredients were scarce, and you couldn’t afford to throw overripe bananas away.
The soft crumb and buttery texture of my easy banana bread recipe lets the rich banana flavor of this cake shine through.
A reader asked if bananas could be too ripe to make a loaf of banana bread. Bananas should have plenty of brown spots and can be completely black. The riper the banana, the sweeter it’s going to be, and the more intense the flavor will be.
If you like this recipe, you’re going to love my Banana Crumb Coffee Cake.
Ingredients to make Banana Bread
Let’s start by gathering the ingredients we need to make traditional Banana Bread. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to make Banana Bread
- Prepare a 9″loaf pan with butter and flour (or pan spray).
- Preheat the oven to 325 degrees F.
- Add the all-purpose flour, salt, baking soda, and baking powder to a small bowl.
- Whisk the dry ingredients together until well blended
- Add the melted butter and sugar to a large bowl.
- Mix until well combined.
- Add the eggs one at a time to the butter mixture.
- Whisk until completely blended into the mixture.
*You can use a stand mixer or hand mixer to make this recipe.
- Peel 4 medium-sized bananas.
- Mash the bananas with a fork.
- Add the mashed bananas to the wet ingredients.
- Mix until well combined.
*Don’t think that adding extra bananas will make this recipe extra delicious. Using more or even large bananas will only result in problems with the recipe.
- Add the raisins, walnuts, and vanilla extract to the banana mixture.
- Mix until well combined.
- Add the flour mixture to the wet ingredients, one-third at a time.
- Mix until each addition is just mixed in. Don’t overmix.
Other flours can be used in this recipe. Whole wheat flour and almond flour are two that I have heard worked well with this recipe, but it’s something you’ll have to experiment with to come up with the right proportions.
- Pour the batter into the greased loaf pan.
- Place the loaf pan on the center rack of the preheated oven and bake for 60-70 minutes or until a wooden toothpick or cake tester inserted into the center of the loaf comes out clean.
Place the pan on a wire rack to cool for 15 minutes. Then remove the delicious banana bread from the loaf pan.
This is my favorite way to use up leftover bananas, and after one bite, I know you’ll agree that this is the best banana bread recipe you’ve ever tried and is sure to become a family favorite.f
I like to make two loaves of this easy recipe and freeze one for another day. You can keep the bread frozen in an airtight container for up to three months.
Chef Tip:
Don’t have enough bananas? Freeze them until you have enough or have the time to make this quick bread. I suggest peeling them before freezing it will make things a lot easier.
Recipe FAQ’s
If your bananas are black, that means they’re perfect for banana bread. Just yellow and spotted are good, but really overripe is even better. Bananas get sweeter as they get riper.
If your bananas aren’t ripe enough, place them in a brown paper bag overnight to hurry the process.
Yes, you can make banana bread without eggs. Use applesauce, yogurt, or flax eggs as an egg substitute. Keep in mind that the texture and flavor of the bread may be slightly different.
Yes, you can freeze banana bread. Wrap the bread tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.
More Banana Recipes You’ll Love!
Banana Bread
Equipment
- 9 inch loaf pan
Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup sugar
- 2 large eggs
- 4 very ripe bananas mashed
- ½ cup golden raisins
- ½ cup walnuts chopped
- 1 teaspoon vanilla extract
Instructions
- Prepare a 9"loaf pan with butter and flour (or pan spray).
- Preheat the oven to 325 degrees F.
- Add the all-purpose flour, salt, baking soda, and baking powder to a small bowl. Whisk the dry ingredients together until well blended
- Add the melted butter and sugar to a large bowl. Mix until well combined.
- Add the eggs one at a time and whisk until completely blended into the mixture.
- Mash the bananas.
- Add the mashed bananas to the wet ingredients and mix until well combined.
- Add the raisins, walnuts, and vanilla extract and mix until well combined.
- Add the flour mixture to the wet ingredients one-third at a time. mixing until each addition is just mixed in. Don't overmix.
- Pour the batter into the prepared loaf pan.
- Place the loaf pan on the center rack of the preheated oven and bake for 60-70 minutes or until a toothpick inserted into the center of the banana bread comes out clean.
- Place the pan on a rack to cool for 15 minutes.
- Remove the banana bread from the pan and serve warm.
Notes
- Feel free to substitute walnuts for pecans or leave the nuts out altogether.
- Regular raisins, craisins, or dried blueberries can be used instead of golden raisins.
- Chocolate chips can be added if you’re a chocolate fan.
Judy Mckay
This loaf recipe is the best ever. It’s so moist. I added extra raisins and walnuts, excellent. Highly recommended you trying it
Chef Dennis Littley
I’m happy to hear you enjoyed my banana bread recipe. Extra raisins and walnuts sounds like a delicious addition.
Cathleen
This truly makes the best banana bread ever! Thank you so much for sharing this recipe, bookmarked to make again and again 🙂
Madelyn
I used this recipe to make banana muffins and it turned out incredible. We barely had one muffin left after a day. Great recipe!
Chef Dennis Littley
I’ve never made muffins with this recipe and I’m happy to hear they turned out great!
Kristina
One of the best banana breads I’ve made! It turned out super light and tender, and made for a great breakfast for my little ones.
Chef Dennis Littley
Thanks for letting me know you enjoyed my banana bread recipe!
DK
Yes – I love banana bread, and this one was fantastic! I’ll definitley be making it again!
Jacqueline Debono
My new favourite way to make banana bread! I love the addition of raisins and walnuts!
Colleen
I used dried cranberries instead of raisins and this banana bread disappeared fast. Thanks for sharing
Lisa
This banana bread was easy to put together and had the perfect texture. Next time I make it I might add some dried cranberries too.
Alexandra
Banana bread is one of my favourite things, and this really is the best recipe. I love to serve it warm with lots of salted butter. Delicious!
Vicky
You can look at recipes and tell if they’re gonna be good or not, most of the time. This one looked delicouis and tasted delicious! You can never go wrong with a good banana bread!
Yu
I make banana bread regularly because everyone in my family loves banana bread. I have tried adding different things to it each time. Adding raisins sounds like a good idea; I tried it this morning, and it turned out super delicious. What a great recipe!
Rene
My family loved the way my banana bread came out. Super moist and tasty. Thank you!
Chef Dennis Littley
I’m very happy to hear you enjoyed my banana bread recipe!
Darlene
I have never cared for banana bread. I made this for the men in the house and added pecans and walnuts. I tried the end piece. Yummy. First time I’ve ever said that about banana bread!
Chef Dennis Littley
I’m happy to hear that I showed you the joys of banana bread. Thanks for taking for letting me know and the great review!
Peggy
How much cups of banana my loaf has been in the oven for almost two hours and it is too moist in the center of the loaf
Chef Dennis Littley
4 medium sized bananas are about 1.5 cups. It shouldn’t take that long, something is definitely wrong
Joyce
I made this last night and it was deelish!! Thank you for sharing this recipe.
Chef Dennis Littley
You’re welcome, and I’m happy to hear you enjoyed my banana bread recipe!
Bernard Alvares
As the cliche goes: “Man does not live on bread alone”. However, the exception to this adage is Chef Dennis’ Banana Bread recipe which is manna from heaven and is one which one recipe I would take with me on a stranded island with no other forms of sustenance other than coconut water. A delightful airy melt-in-your-mouth confection.
Chef Dennis Littley
Thank you so much for the great comment and review! Banana bread can be a thing of beauty and I’m happy to hear you enjoyed my recipe!
Sheila
One could also add coconut to the banana bread. That would be delicious.