You know how every family seems to have the banana bread recipe? Well, this is the one I never stop making—and it’s the only one that actually gets requests. I’ve tried so many over the years, but this one is soft, perfectly moist, and full of that deep banana flavor without being too sweet. If you’ve got a couple of spotty bananas sitting on your counter, this is your sign.

Short Description

This banana bread is rich, moist, and packed with real banana flavor. It comes together in one bowl, no mixer needed, and it’s the kind of recipe you’ll make once and never forget.

Why You’ll Love This Recipe

It’s ridiculously easy. No fancy ingredients, just pantry basics and a few overripe bananas. It’s the perfect thing to make on a lazy Sunday, when you want the house to smell amazing and maybe use up what’s hanging around in the fruit bowl. It’s also endlessly customizable—add nuts, chocolate chips, or leave it plain and simple.

Ingredients

You’ll find the full list of ingredients below, but here are the main players:

Very ripe bananas (the spottier, the better)
All-purpose flour
Sugar (you can use brown, white, or a mix)
Eggs
Butter or oil
Baking soda
A splash of vanilla

Mash the Bananas

Start by peeling and mashing your bananas in a big mixing bowl. You want them smooth, but a few little chunks are totally fine. This is the flavor base of the bread, so don’t skimp—use at least three good-sized bananas.

Mix the Wet Ingredients

To your mashed bananas, stir in the melted butter (or oil if you prefer), eggs, sugar, and vanilla. Give it a good whisk until everything is nicely combined and smooth.

Stir in the Dry Ingredients

Sprinkle the flour, baking soda, and a pinch of salt over the top. Stir gently, just until you no longer see any dry spots. Overmixing is the enemy of tender banana bread, so take it easy here.

Pour and Bake

Pour the batter into a greased loaf pan, smoothing the top with a spatula. If you like, sprinkle a little raw sugar on top for a crunchy crust. Bake at 350°F for about 50 to 60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10–15 minutes before removing.

Let It Cool (If You Can Wait)

Try to let it cool a bit before slicing—this helps the structure set. But no one will judge if you cut into it while it’s still warm and steamy. It’s impossible to resist.

Expert Tips and Tricks

Don’t overmix the batter—just fold everything together until combined.
Use bananas that are heavily speckled or even black—they make the bread sweeter and more flavorful.
Add-ins like chopped walnuts, pecans, or chocolate chips take this to the next level.

Recipe Variations and Possible Substitutions

Use brown sugar for a deeper, caramel-like flavor.
Swap out some of the flour for whole wheat flour for a heartier texture.
Add a swirl of peanut butter or Nutella before baking.
Want it dairy-free? Use oil instead of butter and non-dairy milk if needed.

Serving and Pairing Suggestions

This banana bread is perfect on its own, but it also pairs beautifully with a cup of hot coffee or a tall glass of cold milk. For brunch, serve it alongside scrambled eggs and fresh fruit. You can also toast a slice and slather it with butter, almond butter, or cream cheese.

Storage and Reheating Tips

Wrap the loaf in foil or store it in an airtight container. It’ll keep on the counter for up to 3 days, or in the fridge for a week. For longer storage, slice and freeze individual pieces—just pop one in the toaster or microwave when you need a quick treat.

FAQs

Can I use frozen bananas?
Yes! Just thaw and drain any excess liquid before using.

Why did my banana bread sink in the middle?
It may have been underbaked or the batter was overmixed. Always test with a toothpick.

Can I make this recipe into muffins?
Definitely—just reduce the bake time to about 18–22 minutes.

Do I have to use a loaf pan?
Nope. You can use a square baking dish for more of a snack-cake vibe, just watch the baking time.

Conclusion

This banana bread is just one of those feel-good recipes that always delivers. It’s cozy, easy, and makes your whole kitchen smell like home. Whether you’re baking it for breakfast, dessert, or just because your bananas turned brown overnight—this is one you’ll come back to again and again. Let me know how yours turns out!

Best Ever Banana Bread

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This banana bread is rich, moist, and packed with real banana flavor. It comes together in one bowl—no mixer needed—and it’s the kind of recipe you’ll make once and never forget.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 10–12 slices 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a standard loaf pan.
In a large mixing bowl, mash the bananas until mostly smooth.
Add melted butter, eggs, sugar, and vanilla to the bananas. Stir until well combined.
Sprinkle flour, baking soda, and salt over the mixture. Stir just until no dry spots remain—don’t overmix.
Fold in nuts or chocolate chips if using.
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with raw sugar, if desired.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then remove and let cool fully on a rack.
Slice and enjoy warm or at room temperature.