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Home » Breakfast » Banana Bread Recipe: How to Make Banana Bread

Banana Bread Recipe: How to Make Banana Bread

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 16, 2019
4.88 from 8 votes


Last Updated May 22, 2020 | 5 Comments

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Banana Bread pin

Moist and delicious Banana Bread Recipe made with ripe bananas, butter, sugar, eggs, vanilla, baking soda, and flour. Classic, flavorful, and perfectly sweet, learn how to make the BEST ever banana bread and enjoy with your morning coffee, as an afternoon snack, or late-night dessert.

Fresh baked banana bread loaf wrapped in a light blue kitchen towel.

The Best Banana Bread Recipe

‘Best’ is always a bold statement. So allow me to clarify, this is the best classic banana bread recipe. While some recipes have nuts, others have chocolate, and still, others come filled with things like sour cream or Greek yogurt (or pumpkin as in these Healthy Pumpkin Banana Muffins). This one, on the other hand? Has none of those things. Not that any of those things are bad, of course, I just think it’s important to keep the classics close.

Soft, moist, and FULL of delicious banana flavor everyone will love a slice or two of this yummy bread.

Banana Bread Ingredients

To make this recipe you’ll need Mixing Bowls and Measuring Cups, a standard 9×5 inch loaf pan, and a rubber spatula.

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

  • Bananas: You’ll need at least 4-5 ripe bananas to make this recipe (or 2 cups). Frozen bananas also work, simply thaw first before mashing.
    • pro-tip – buy extra bananas, allow them to ripen, then peel and freeze in a freezer-safe ziplock bag (be sure to label how many bananas are in each bag). Use them in pancakes, waffles, muffins, or smoothies.
  • Butter: You can use unsalted or salted butter in this recipe. If you choose to go with the latter, add half of the recommended salt listed in the recipe card. Also, be sure to melt your butter before adding to the mashed bananas.
  • Eggs: The eggs are responsible for the stability and structure of cakes, bread, and cookies. Be sure to whisk really well before adding.
  • Vanilla extract: A little vanilla extract adds tons of delicious flavor to your bread. I do not recommend adding banana extract or almond extract as their flavors are too overwhelming.
  • Granulated sugar: I added simple white granulated sugar here. Feel free to use brown sugar if you prefer. If you prefer a sweeter bread, add quarter cup extra sugar and if you prefer a bread that is less sweet, add a quarter cup less.
  • Baking soda: A chemical leavening agent that causes batters to rise when baked. It acts by enlarging the bubbles which are already present in the batter produced through the creaming of ingredients.
  • All-purpose flour: Simple all-purpose flour. No fancy ingredients here. Although, to make this recipe gluten-free be sure to use certified gluten-free all-purpose flour.

One whole loaf of sliced banana bread.

How to Make Banana Bread

Step one. Preheat and prep

Preheat oven to 350°F (175°C) and butter or spray a 9×5 inch loaf pan with nonstick cooking spray. Set aside.

Step 2. Mash your bananas

Peel your ripe and spotty bananas and transfer to a large mixing bowl. Mash the bananas with a fork until completely smooth and no large clumps remain. You can also do this using a Stand Mixer, but a fork works just as well.

Banana Bread Collage

Step 3. Combine other ingredients

Meanwhile, in a separate, smaller bowl, melt the butter in the microwave (approx. 15-30 seconds). Transfer the melted butter to the bananas and mix well to combine.

In a small bowl, whisk together the eggs and vanilla extract until no yellow yolk streaks or clumpy egg white remains. Mix in the sugar and add to the banana mixture and mix well.

In a separate bowl whisk together the baking soda, salt, and all-purpose flour. Add the dry ingredients to the wet ingredients and use a rubber spatula to mix together until just combined- avoid overmixing.

Banana bread batter collage

Step 4: Bake

Transfer the batter into your prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to rest for 5 minutes before carefully transferring to a wire rack to cool.

Overhead image of a freshly baked and sliced banana bread loaf.

Tips and Tricks

Make them into muffins: You can easily use this recipe to make approximately 2 dozen banana bread muffins. Simply pour the batter into a lined muffin pan and bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 350°F (177°C) for an additional 15-18 minutes or until a toothpick inserted in the middle comes out clean.

How to store leftover banana bread: To keep your bread as moist as possible, allow your bread to cool completely before wrapping in plastic wrap and transferring to a large, freezer-safe zip-lock bag. Your bread will stay fresh on the counter for up to 3 days or in the refrigerator for up to 6 days. Alternatively, make extra, wrap, and freeze for up to 2 months.

Add some nuts: Feel free to stir in a cup or two of your favorite nuts before baking. I love adding chopped walnuts or pecans.

Don’t let the top burn: If you notice that the top of your loaf starting to brown before it’s completely cooked through, simply tent with a large sheet of foil and continue to bake until fully cooked.

How to make gluten-free – To make this recipe gluten-free use certified gluten-free all-purpose flour.

How to make egg-free: To make these muffins vegan, you’ll need to replace the eggs with a vegan substitute. I like to use flaxseeds for this job (although, fair warning, I’ve never tried using an egg substitute on this particular recipe). Here’s how to do it,

  • To replace one large egg, place 1 tablespoon of golden flaxseeds in a spice grinder and grind into a fine powder. Transfer to a small bowl filled with 3 tablespoons of water. Allow your “flax-egg” to sit for 15 minutes before using it in a recipe (optional – just before adding to a recipe, stir in a pinch of baking powder).

Close up image of a slice of banana bread.

More Bread & Muffin Recipes,

  • Cheesy Zucchini Bread (Quick Bread)
  • Raspberry Banana White Chocolate Chip Coconut Muffins
  • Blackberry and Orange Muffins with Dark Chocolate
  • Homemade Bakery Blueberry Muffin Recipe
  • Healthy Pumpkin Banana Muffins

Sliced banana bread on a white table.

If you try making this Banana Bread, please leave me a comment and let me know! I always love to read your thoughts and feedback!

Overhead image of a freshly baked and sliced banana bread loaf.

Banana Bread Recipe

4.88 from 8 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Moist and delicious Banana Bread Recipe made with ripe bananas, butter, sugar, eggs, vanilla, baking soda, and flour. Classic, flavorful, and perfectly sweet, learn how to make the BEST ever banana and enjoy with your morning coffee, as an afternoon snack, or late-night dessert.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Snack
Cuisine American
Servings 12 slices
Calories 232 kcal

Ingredients
 
 

  • 4 large ripe bananas - (approximately 2 cups)
  • 8 tablespoon butter - (1/2 cup)
  • 2 eggs - beaten
  • 1.5 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1.5 teaspoon baking soda
  • ¼ teaspoon salt
  • 1.25 cups all-purpose flour
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Instructions
 

  • Preheat oven to 350°F (175°C) and butter or spray a 9x5 inch loaf pan with nonstick cooking spray. Set aside.
  • Peel your ripe bananas and transfer to a mixing bowl. Mash the bananas with a fork until completely smooth and no large clumps remain. In a separate, smaller bowl, melt the butter in the microwave (approx. 15-30 seconds). Transfer the melted butter to the bananas and mix well to combine.
  • In a small bowl, whisk together the eggs and vanilla extract until no yellow yolk streaks or clumpy egg white remains. Mix in the sugar and add to the banana mixture and thoroughly mix to combine.
  • In a separate bowl whisk together the baking soda, salt, and all-purpose flour. Add the dry ingredients to the wet ingredients and use a rubber spatula to mix together until just combined.
  • Transfer batter into your prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to rest for 5 minutes before carefully transferring to a wire rack to cool.

Jessica's Notes

Banana Bread Muffins: You can easily use this recipe to make approximately 2 dozen banana bread muffins. Simply pour the batter into a lined muffin pan and bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 350°F (177°C) for an additional 15-18 minutes or until a toothpick inserted in the middle comes out clean.
Storage: To keep your banana bread as moist as possible, allow your bread to cool completely before wrapping in plastic wrap and transferring to a large, freezer-safe zip-lock bag. You bread will stay fresh on the counter for up to 3 days or in the refrigerator for up to 6 days. Alternatively, make extra, wrap, and freeze for up to 2 months.
Bananas: You'll need at least 4-5 ripe bananas to make this recipe (or 2 cups). Frozen banana will also work, simply thaw first before mashing.
Make them nutty: Feel free to stir in a cup or two of your favorite nuts before baking. I love adding chopped walnuts or pecans.

Nutritional Information

Calories: 232kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 285mg | Potassium: 186mg | Fiber: 2g | Sugar: 22g | Vitamin A: 305IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Banana Bread Recipe, Best banana bread recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

176 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Karen says

    December 30, 2020 at 11:34 am

    If I’m using an air fryer to bake the bread, how long do I leave it in there?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 30, 2020 at 1:37 pm

      Any Airfryer or Convection Oven will require less time, but how much less depends on the airflow. I would check it after 30 minutes in an air fryer, then toothpick check it every 5 minutes thereafter 🙂

      Reply
  2. Jo says

    April 14, 2020 at 5:31 am

    Hi, just noticed that the recipe states the serving size is 1 loaf, 2773 calories, 445 gm Carbs, 103 gm Fat, etc. Oops!
    It sounds delicious, and I am definitely going to make.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 14, 2020 at 8:22 am

      Thanks Jo, it is delicious 🙂

      Yes, I just realized one loaf might seem like a lot for one serving, so I updated the serving size to 12 slices 😉

      Reply
  3. Tiffany says

    February 11, 2020 at 5:53 am

    My picky husband was so pleased! The bread came out very moist and super tasty. Thank you.

    Xoxo,
    Tiffany
    Phlanx’s Marketing Specialist

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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