The most delicious banana bread ever! Super moist, packed with banana flavor and so easy to make. This will become your go-to banana bread!
This banana bread is so good! It’s wonderfully moist and doubles as breakfast and dessert.
It’s also the best way to use up overripe bananas. So the next time you see those spotty bananas on your shelf you’re going to be so happy because that’s all the excuse you need to make up a delicious loaf of this!
And if you love making your own breads, then also check out our recipe for the easiest homemade bread ever, our zucchini bread and our pumpkin bread. You also don’t want to miss our delicious chocolate chip banana bread and double chocolate banana bread.
How To Make Banana Bread
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- This recipe is so easy I’d say it’s almost foolproof!
- Sift flour into a mixing bowl and add sugar, baking soda, salt and cinnamon and mix together.
- Then melt some butter in the microwave and mash some bananas. Add the mashed banana to the melted butter along with two eggs and some vanilla and mash that together until well mixed.
- Add the wet ingredients to the dry and mix into a thick batter.
- Add some chopped walnuts (totally optional!) and fold them into the batter.
- Transfer the batter to a prepared 9×5 loaf pan (spray with non-stick spray and line the bottom with parchment paper) and smooth down. Add a few more chopped walnuts to the top (optional).
- Bake at 350°F for 60 minutes. At the 40 minute mark you can bring it out and tent it with foil to prevent over-browning and put it back in for another 20 minutes. This isn’t always needed, but if you see signs of over-browning then this is the way to prevent it.
Can This Recipe Be Made Into Muffins?
If you want to make this banana bread into muffins then simply divide the batter between the partitions of a muffin tray (spray with non-stick spray) and bake for 25 minutes. Or just check out our banana muffins recipe!
How To Store Banana Bread
The best way to store your banana bread and keep it really moist is to keep it covered at room temperature. It will keep at room temperature (covered) for 3-4 days.
If you want it to last longer than 3-4 days then store it (covered) in the fridge for up to a week.
Can You Freeze It?
Yes you can! Let it cool completely and then wrap it in plastic wrap or foil and then place the wrapped loaf in a freezer safe bag. Freeze for 2-3 months! Let it thaw in the fridge or at room temperature. You can let it thaw either wrapped or unwrapped.
More Dessert/Breakfast Recipes
- Perfect Homemade Pancakes
- 3 Ingredient Crepes
- Eggless Pancakes
- Banana Muffins
- Blueberry Muffins
- Chocolate Chip Muffins
Did you make this recipe? Be sure to leave a comment and rating below.
- Preheat the oven to 350°F (180°C) and spray a 9×5 loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
- Sift all purpose flour into a mixing bowl and add sugar, baking soda, salt and cinnamon and mix together.
- Add the butter to a microwave safe bowl and microwave until melted. Mash the bananas and measure them properly, and then add the mashed banana to the melted butter along with the eggs and vanilla and mash everything together until well mixed.
- Add the wet ingredients in with the dry and mix it into a thick batter.
- Add the walnuts if using and fold them into the batter.
- Transfer the batter to your prepared loaf pan and smooth down the top with the back of a spoon.
- Add a few more chopped walnuts to the top of the banana bread.
- Place into the oven to bake for 60 minutes. You can bring it out at the 40 minute mark and tent with foil to prevent it over-browning. Tenting with foil is just placing the foil over the top in a tent shape so that it doesn't press down on the banana bread from the top. Place it back into the oven for the remaining 20 minutes. It's cooked when a toothpick inserted into the center of the banana bread comes out clean.
- Let it cool in the pan for a few minutes and then transfer to a wire cooling rack to cool completely before slicing and serving.
- We used lightly salted butter but unsalted butter is also fine to use.
- The bananas need to be really ripe and very spotty for the most delicious results in this recipe. Make sure you measure the mashed banana as we all may have differing ideas about what a ‘large’ banana is. The most accurate way to measure this is going to be using the cup measure (1 and ¾ cups) or weighing it on a food scale (393g).
- Walnuts are optional. You can leave them out or replace them with chopped pecans or chocolate chips!
- Cooking times can vary due to differing ovens as well as varying moisture content in the bananas.
- Tenting with foil may not be necessary, it depends on your oven. If you see signs of over-browning then tenting with foil is the way to prevent this. If you don’t tent it with foil and your loaf does get over-browned on top it won’t usually have any impact on flavor, it only affects the look of your banana bread.
- To adapt this recipe to make muffins, simply spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions. Bake for 25 minutes.
- This banana bread stays fresh at room temperature for 3-4 days or in the fridge for up to 7 days.
- Recipe adapted from The Kitchn.