There is nothing quite like the smell of homemade banana bread filling your house. This classic banana bread is perfectly moist, full of banana flavor, and comes together easily with simple pantry ingredients. Whether you’re making it for breakfast, a snack, for National Banana Bread Day, or dessert, this is the only banana bread recipe you’ll ever need.
I’ve made a lot of banana bread over the years, and this one is hands down my favorite. It’s soft, moist, and packed with rich banana flavor without being ready. Some recipes can turn out dry or overly dense, but this one is just right. It’s tender with a little warmth from the cinnamon with just the right amount of sweetness.
I’ve tested plenty of banana bread recipes, and this one stands out for its soft texture, rich banana flavor, and just the right amount of sweetness. Unlike some recipes that turn out dry or overly dense, this one is moist without being greasy and has just the right hint of cinnamon for a little warmth.
Ingredients You’ll Need
Each of these ingredients plays a key role in making sure the loaf is soft, moist, and packed with flavor.
- Flour – Flour gives the banana bread its structure, making sure it holds together while still being soft and tender. Using the right amount is key. Too much and it will make the bread dense, while too little can cause it to collapse. Spoon and level your flour instead of scooping it directly from the bag to avoid using too much.
- Baking Power & Baking Soda – This duo helps the bread rise and keeps it light instead of dense. Baking soda reacts with the acidity in the bananas, giving it that extra lift, while baking powder ensures an even texture.
- Cinnamon – A touch of cinnamon adds warmth without overpowering the banana flavor. It gives the bread a cozy, homemade feel.
- Salt – Salt might seem small, but it’s key. It balances the sweetness and brings out the flavors of the bananas, butter, and cinnamon.
- Butter – Butter adds richness and flavor while helping create a soft, moist texture. Using softened butter helps it to cream well with the sugar, which will give it that tender crumb.
- Granulated & Brown Sugar – A mix of sugars gives the sweetness. Granulated sugar adds structure, while brown sugar brings in the caramel flavor and helps keep the bread moist.
- Eggs – Eggs help bind everything together and give the bread its soft but sturdy texture. Using room temperature eggs will help them mix in smoothly.
- Vanilla Extract – This gives the bread that bakery-style taste, but be sure to grab the real thing and not imitation.
- Mashed Bananas – The star! Bananas not only add flavor and sweetness, but they also provide moisture. They help make the bread soft without it being greasy. The riper the bananas, the better. Dark spots mean extra sweetness and a stronger banana flavor.
How to Ripen Bananas for Banana Bread
The best banana bread starts with overripe bananas—the ones that are soft, sweet, and covered in brown spots. But if your bananas aren’t quite there yet, don’t worry! Here are a few simple ways to speed up the process:
Paper Bag Method (1-2 days)
Place the bananas in a paper bag and loosely fold the top. Bananas release ethylene gas, which helps them ripen faster. For even quick results, you can add an apple to the bag.
Warm Oven Method (15-20 minutes)
If you need ripe bananas right away, bake them! Preheat your oven to 300°F and place unpeeled bananas on a baking sheet. Bake them for 15-20 minutes or until the skin turns completely black. Let them cool before peeling and using them in the recipe.
Microwave Method (30 seconds)
If you’re really short on time, you can use the microwave. Poke a few holes in the unpeeled banana with a fork, then microwave it in 30 second bursts until it’s soft. This won’t enhance the sweetness like natural ripening, but it will soften them.
How to Make This Easy Banana Bread Recipe
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan with nonstick spray and line it with parchment paper for easy removal.
- In a large bowl, which together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
- In another large bowl, beat the butter, granulated sugar, and brown sugar together for 4-5 minutes until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
- Mix in the mashed bananas until well combined. It’s okay if the mixture looks a little lumpy.
- Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix! A few lumps are okay!
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely tent it with foil during the last 15 minutes.
- Let the banana bread cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely before slicing.
How to Make Banana Bread with Frozen Bananas
Frozen bananas work great for banana bread, and in some cases, they even help the flavor since they break down more as they thaw, making them extra sweet and easy to mash. If you’re using frozen bananas, just let them thaw at room temperature or microwave them in short burst until they are soft.
They’ll release excess liquid as they defrost, but don’t drain it! That liquid contains sugar and moisture that help keep the banana bread soft. Just mash the bananas, liquid and all, before adding them to your batter. If the bananas were frozen with the peel on, it will turn dark and soft, but the fruit inside is perfectly fine to use.
Top Tip
The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with dark brown spots or even completely black peels for the best results!
Tips and Tricks
Making banana bread is simple, but a few extra tips can take it from good to absolutely perfect every time. Here’s how to get the best texture, flavor, and results:
Measure flour the right way. Too much flour can make banana bread dry, while too little can cause it to collapse. For the best results, spoon and level your flour rather than scooping it straight from the bag.
Adjust for high altitude. If you’re baking banana bread at high altitude (over 3,500 feet), adjustments may be needed. Because higher elevations can cause baked goods to rise and collapse quickly, try reducing the baking powder and baking soda slightly and increasing the flour by a tablespoon or two for better structure. You may also need to decrease the sugar slightly and check for doneness earlier since baked goods cook faster at high altitudes.
Add some crunch. Want to add a little crunch? Make your banana bread with pecans. Stir them in right before baking, or sprinkle a few on top for a golden, nutty crust.
Use overripe bananas. The riper the better! Dark brown, spotty bananas add the best flavor.
Don’t overmix. Stir until just combined to avoid a dense loaf. Overmixing the batter will cause the flour to develop gluten and give the bread a chewy texture. ee
Bake until a toothpick comes out clean. Every oven is different, so check for doneness around 55 minutes.
Let it cool completely before slicing. This helps the flavors develop and keeps the bread from crumbling.
Storing Banana Bread
To keep your banana bread fresh and delicious for as long as possible, proper storage is key. Whether you plan to enjoy it within a few days or save some for later, here’s how to store banana bread so it stays moist.
At Room Temperature (Best for 2-3 Days)
For short-term storage, keep banana bread at room temperature in an airtight container or wrapped in plastic wrap to prevent it from drying out. Store it in a cool, dry place, away from direct sunlight. If your kitchen is warm or humid, consider refrigerating it instead.
In the Refrigerator (Lasts Up to a Week)
If you need your banana bread to last a little longer, refrigerate it. Wrap it tightly in plastic wrap or store it in an airtight container to keep it from absorbing fridge odors. Before serving, let it come to room temperature or warm it up for the best texture.
Can You Freeze Banana Bread? (Yes! Here’s How)
This recipe makes a freezable banana bread. Meaning it holds up well in the freezer without losing flavor or texture. To freeze, let the bread cool completely. Wrap the whole loaf or individual slices in plastic wrap, followed by aluminum foil or a freezer-safe bag. Lable with the date and freeze for up to 3 months. When you’re ready to enjoy it, thaw it at room temperature for a few hours or warm individual slices in the microwave for 20-30 seconds.
FAQs
Banana bread stays fresh for 2-3 days at room temperature when stored in an airtight container or wrapped tightly in plastic wrap. If refrigerated, it can last up to a week. For longer storage, banana bread can be frozen for up to 3 months—just wrap it well and thaw at room temperature when ready to enjoy.
Both baking soda and baking powder help banana bread rise, but they work differently. Baking soda needs an acidic ingredient (like mashed bananas) to activate, giving the bread a good rise and a golden color. Baking powder already contains an acid, so it helps with a more even lift. This recipe uses both to ensure the banana bread is soft, fluffy, and well-balanced.
Yes! This banana bread recipe works great as muffins. Simply divide the batter into a lined muffin tin, filling each cup about ¾ full. Bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Muffins will cool faster than a loaf, so let them sit for about 10 minutes before transferring to a wire rack.
Banana bread can turn out dense if the batter is overmixed, causing too much gluten development. Using too much flour (especially if it’s packed into the measuring cup) or not enough leavening agents can also lead to a dense loaf. To keep banana bread light and soft, gently mix until the ingredients are just combined, and always measure flour correctly using the spoon-and-level method.
More banana recipes you might like
- Banana Pudding with Condensed Milk
- 2 Ingredient Banana Oatmeal Cookies
- Banana Nut Overnight Oats
- Breakfast Banana Muffins
- Banana Bread Oatmeal
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Old Fashioned Banana Bread
Ingredients
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups mashed ripe banana about 4 medium bananas
Instructions
- Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray. For easy removal, line it with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
- In a separate large bowl (or the bowl of a stand mixer), beat the butter, granulated sugar, and brown sugar together for 4-5 minutes until light and fluffy.
- Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl as needed.
- Add the mashed bananas and mix until fully combined. The mixture may look slightly lumpy—this is normal!
- Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. Don’t overmix to keep the bread soft and moist.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes.
- Let the banana bread cool in the pan for 20 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely.
- Enjoy! Slice and serve warm or at room temperature.
Notes
- Bananas: The riper, the better! Use bananas with dark brown spots or black peels for the best sweetness and flavor.
- Mixing Tip: Avoid overmixing the batter—stir until just combined to keep the bread soft and tender.
- Customizations: Add chocolate chips, pecans, or walnuts for extra texture and flavor.
- Baking Tip: If the top browns too quickly, tent with foil during the last 15 minutes of baking.
- Storage: Store at room temperature for up to 3 days or in the fridge for up to a week in an airtight container.
- Freezing: This is a freezable banana bread! Wrap slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I add one single serving of baby banana food and man oh man is it a moist bread. I’ve been doing it this way for 50 years, try it sometime, you might like it. I’m not saying your wasn’t good, it really is. I just thought I’d share.