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Best Banana Bread Recipe

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4.3 from 6 reviews

This Best Banana Bread Recipe is an easy-to-make, super soft and moist bread packed with rich banana flavor. Perfect for using up overripe bananas, this tender loaf combines simple ingredients to create a classic American dessert that’s delicious fresh or stored for later enjoyment.

Ingredients

Wet Ingredients

  • 1 Stick (1/2 Cup) Butter
  • 3 Large Ripe Bananas
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 2 Cups All Purpose Flour
  • 1 Cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan with butter or spray with non-stick cooking spray and set aside.
  2. Melt Butter and Mash Bananas: Place the stick of butter in a large bowl and microwave for 1 minute until melted. Add the ripe bananas to the bowl and mash thoroughly with a fork until smooth.
  3. Add Eggs and Vanilla: Add the vanilla extract and eggs to the banana mixture. Use the fork to mix and mash together, ensuring no yellow egg streaks remain.
  4. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cinnamon until evenly combined.
  5. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet banana mixture. Gently fold together with a spatula just until combined; do not overmix to keep the bread tender.
  6. Pour Batter and Bake: Transfer the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove the bread from the oven and let it cool completely in the pan before slicing and serving. For best texture, allow it to rest fully before cutting.

Notes

  • Substituting vanilla extract is not recommended; almond extract overpowers the banana flavor. Banana extract can be used but will give an artificial taste.
  • Store banana bread wrapped in plastic wrap, then placed in a zip-top bag or airtight container. It lasts 3 days at room temperature, up to 6 days refrigerated, and can be frozen for up to 2 months.
  • Use a standard 9×5 inch loaf pan. Alternatively, bake in a muffin tin for 25-30 minutes.
  • Add 1 cup chopped nuts or chocolate chips to the batter if desired for variation.

Find it online: https://bitezly.com/best-banana-bread-recipe-2/