Very Best Banana Bread Recipe – With its super moist texture, buttery banana and brown sugar flavor, super soft crumb and over 1,000 reviews, this is definitely a popular banana bread recipe. You need 4 ripe bananas.
One reader, Sharon, said: “I’ve made a lot of banana bread over the years, but this is definitely my favorite!! Easy to make, perfectly moist but not too cakey, and full of flavor! Definitely a defender!”
Very Best Banana Bread Recipe
This is my favorite banana bread recipe that I have cherished for years. This is one of those classic recipes that you start to know by heart, like a good pie crust or chocolate chip cookie recipe. This bread is the first thing that comes to mind when I have leftover speckled bananas on the counter and a bread that is constantly rotating in my freezer. This is the ultimate banana bread recipe, and if you haven’t tried it yet, now is the time.
Best Ever Banana Bread Recipe: How To Make It
I have tried many basic banana bread recipes and this is my absolute favorite. Readers fell in love too! What is this good? This banana bread has the most bananas of any banana bread I’ve ever made. 2 whole cups of mashed bananas, that’s about 4 large bananas. More bananas add more moisture and flavor to the finished product.
Did you know you can use an electric mixer to mash bananas? Smash or cut the spotted bananas into large pieces and place in the bowl of a mixer or use a regular bowl and hand mixer. Start mixing on low speed, then gradually increase the speed to medium when the bananas break down into banana puree. Transfer the bananas to another bowl and use the bowl to mix the banana bread ingredients. (No need to peel – a few pieces of mashed banana will do.)
For banana nut bread, add 3/4 cup chopped nuts to banana bread batter; I like to use pecans or walnuts. I really love their sweet, toasty and light crunch in the soft banana bread crumbs. Feel free to leave them out entirely if you’re not a banana nut bread fan!
I’ve gotten a lot of questions about freezing banana bread since I posted the recipe, so let me share what works. You can freeze banana bread by following these instructions to preserve its fresh taste and texture for months!
Best Banana Bread Ever
All in all, this is a simple recipe for classic banana bread. The dough takes about 10 minutes to assemble, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven. (Except maybe the Apple Cinnamon Bread… try the next one!)
With its super moist texture, buttery banana and brown sugar flavor, and incredibly soft crumb, this is the ultimate banana bread recipe. To start, you will need 4 ripe bananas.
New to this website? This email series is a good place to start. I will tell you about some of my most popular recipes and explain why they work.
Sally McKenney is a professional food photographer, cookbook author and baker. Her kitchen-tested recipes and detailed step-by-step guides give readers the knowledge and confidence to make baked goods from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People, and more.
Best Banana Bread Recipe
This email series is a good place to start. I will tell you about some of my most popular recipes and explain why they work. Sometimes you come across a recipe that you personally think is “the best”. I do not take this term lightly. Usually, when I think something is “the best”, it’s compared to others and beaten. This banana bread recipe is just that. I adapted a recipe I found on AllRecipes because I love the flavor of brown sugar and vanilla, and I thought those two ingredients would really spice up the original recipe.
The taste of the dough (yes I can eat it with a spoon) and the bread is amazing and the bread is so moist and has the perfect texture. I ALWAYS have bananas that have gotten to the point where my kids won’t just eat them and I need a recipe to make them run out. I make banana bread a lot at home and I can’t believe I don’t have a recipe for it on my blog yet. I was actually quite shocked.
So, my favorite banana bread recipe. You should try it and let me know what you think and how it compares to yours.
The recipe is tested and proven to be the best! It’s so delicious! If you’re like me, you need good banana bread recipes. I’ve never predicted my family’s exact banana consumption: one week we’re going through them all, and the next they’re sitting untouched and blooming in a bowl. This soft, crunchy banana bread is my favorite banana bread recipe (if you’re looking for marble, chocolate, spiced tea, whole wheat, or coconut, click here). The bread is great right out of the oven and is delicious toasted for breakfast the next day. My family prefers it plain, but feel free to add nuts or chocolate chips if you like.
The Best Coconut Flour Banana Bread
For a really moist, banana banana bread, use ripe bananas. Bananas should be at least dark yellow with lots of brown spots, and it’s okay if the skin turns completely brown.
If you want to make banana bread and your bananas are not yet ripe, you have several options:
If you have overripe bananas and you’re not ready to bake them, don’t let them go to waste – freeze them! I usually freeze them in bags of 2 or 3 because they usually make about 1 cup when pureed (which is what most banana bread recipes call for). Simply peel the bananas and place them in an airtight container or freezer bag; when you’re ready to use, defrost them in the bag and then mash them.
Lemon juice may seem like an unusual ingredient in a banana bread recipe, but it works well without adding lemon flavor to the bread. Like sour cream or buttermilk, it adds acidity to the dough, which interacts with the baking soda to help the bread rise and give it a nice golden color, toasted flavor, and light, fluffy texture.
Our Best Banana Bread Recipes
In the bowl of an electric hand mixer (or stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.
Banana bread is best served fresh, but will keep for several days wrapped in foil and stored at room temperature. It can also be frozen for up to 3 months. Once it’s completely cooled, wrap it tightly in aluminum foil or freezer wrap, or place it in a freezer bag. Thaw overnight on the counter before serving.
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Award Winning Banana Bread
This website is designed and created for informational purposes only. I am not a registered dietitian and the nutritional information on this site has not been reviewed or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. Data was calculated using the Edamam.com online nutrition calculator. While I do my best to provide accurate nutritional information, these numbers should only be considered approximate. A variety of factors, such as the types of products or brands purchased, the natural fluctuations of fresh produce, and the way ingredients are processed, alter the effective nutritional information in any recipe. Also, different online calculators produce different results based on their own sources of nutrition facts and algorithms. To get the most accurate nutritional information for a particular recipe, you should calculate the nutritional information with the actual ingredients used in your recipe using the Nutrition Calculator. Moist, quick and easy to make with soft, fluffy crumb. Truly the best banana bread I’ve ever had and our favorite way to use up ripe bananas!
There’s nothing better than homemade banana bread. I’ve spent a good portion of my life baking, and I still get a thrill when I have nice, ripe bananas to use.
I made over 50 banana breads while testing this recipe. You read that right. I tried every combination of ingredients, temperature, baking method, pan size – you name it. It’s a labor of love – and a lot of bananas.
When I say this is the best banana bread I’ve ever had, I mean it. My kids agree.
The Best Banana Bread Recipe
What makes this banana bread the best? When developing this recipe, I looked for a few things:
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