Banana Bread

Quick and Easy! This banana bread recipe creates the most delicious, moist loaf with loads of banana flavour. 

Ingredients 

You likely already have all the ingredients you’ll need for this banana bread recipe on hand. If not, here’s what to add to your grocery list:

Flour: All-purpose flour gives the bread structure.
Baking soda: Baking soda acts as a leavened, which means it helps the bread rise.
Salt: A pinch of salt enhances the overall flavour, but it won’t make the loaf taste salty.
Butter: A stick of butter lends richness, moisture, and irresistible flavour.
Brown sugar: Brown sugar sweetens things up and adds a hint of warmth.
Eggs: Eggs act as a binding agent, which means they hold the batter together.
Bananas: Of course, you’ll need bananas! Choose overripe bananas.

How to Make Banana Bread 

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this simple banana bread:

1. Combine the dry ingredients in one bowl.
2. Beat the butter and sugar in another bowl. Add the eggs and mashed bananas.
3. Add the wet mixture to the dry mixture.
4. Pour the batter into a loaf pan and bake in a preheated oven.

FAQS & TIPS

How to Mash Bananas

Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer—or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the butter and sugar. (No need to clean it—some mashed banana remnants is fine.)

How to Freeze Banana Bread

Freeze banana bread using these instructions to preserve its fresh flavor and texture for months:

1. Cool baked banana bread completely.
2. Tightly wrap the loaf or slices (individually or grouped) in 2–3 layers of plastic wrap or aluminum foil.
3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
4. Date the bag and freeze for up to 3–4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

How to Make Banana Bread Moist 

This bread is super moist thanks to butter, eggs, and brown sugar (which adds more moisture than white sugar). Plus, mashed bananas have plenty of moisture on their own. Make sure you store the bread properly to keep it moist for several days.

How Long to Bake Banana Bread 

This banana bread recipe should be perfectly baked after about an hour in an oven preheated to 350 degrees F. You’ll know it’s done when a toothpick inserted into the center of the loaf comes out clean. Make sure you let the bread sit in the pan for about 10 minutes before turning it out. Otherwise, it might not stay in one piece.

If we missed any questions that you may have, feel free to leave your questions in the comment section below.

Print Pin

Banana Bread

Quick and easy. Transform overripe bananas into a perfect moist loaf of bread.

Course Breakfast, Dessert

Cuisine American

Keyword Banana, Bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 Servings

Calories 220kcal

Equipment

• 1 9 x 5 inch Loaf Pan
• 1 Mixing Bowl
• 1 Electric Mixer I use a KitchenAid mixer
• 1 Whisk
• 1 Spatula Silicone
• 1 Cooling Rack

Ingredients

• 2 cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, unsalted or salted softened to room temperature
• 3/4 cup brown sugar 150g. Feel free to replace some or all of the brown sugar with regular white granulated sugar.
• 2 large egg
• 4 ripe bananas peeled and mashed (2 cups 460g)
• 1 teaspoon vanilla extract
• 1/3 cup plain yogurt or sour cream
• 3/4 cup pecans or walnuts or raisins * Optional *
• 1 cup chocolate chips * Optional *

Instructions

• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon.
• Grease a metal 9×5-inch loaf pan with nonstick spray. Set aside.
• Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
• With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
• Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
• Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
• Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Notes

Banana Bread Muffins: Use this banana bread recipe to make 15 banana bread muffins. Spoon the batter into a lined or greased muffin pan (fill each to the top with batter) and bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 21–23 minutes. The initial burst of hot air helps those muffins rise nice and tall!