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Home » Bread

The Best Banana Bread Recipe

Last updated on August 21, 2022Originally published January 29, 201915 CommentsSabine

Jump to Recipe

Banana Bread is one of those classics that we can't get enough of! It's incredibly easy to make and only requires a bowl and a whisk to prepare. This recipe will have a place in your favorite recipe collections because of its moist and moist crumb and intensely banana-y flavor. By the way, have you tried my apple bread yet?

slices of banana bread with a dollop of chocolate spread and banana slices
Jump to:
  • Photo instructions
  • How ripe do the bananas need to be
  • Expert tips for success
  • Can I use an 8x4-inch loaf pan?
  • How long does it last
  • Freezing instructions
  • More banana recipes to try
  • Recipe

Photo instructions

Combine flour, baking powder, cinnamon, and salt and set aside. Then mix mashed bananas and sugar until combined. Then slowly add oil while whisking and stir just to combine.

Whisking mashed bananas, brown sugar, and oil in bowl

Add eggs, and vanilla, and whisk just until incorporated.

whisking liquid cake ingredients in a bowl

Then add the dry ingredients and stir just to combine.

mixed banana bread batter in a bowl

Fold in banana chunks until evenly combined and transfer to a 9x5x3-inch (23x13x8cm) loaf pan and spread evenly.

unbaked banana bread batter in loaf pan

Top with a halved banana and sprinkle with cinnamon sugar if desired. This is optional but highly recommended. Bake for 55-65 minutes or until a toothpick in the center comes out clean.

banana bread batter with bananas and sugar on top in a loaf pan ready to bake

How ripe do the bananas need to be

I recommend using very ripe bananas with lots of black spots that are almost completely brown. The browner the banana, the sweeter the bread will be. If you have very fresh and yellow bananas, you can make the bananas ripen faster by placing them in a paper bag with an apple overnight.

If you don't have time or want to wait for your bananas to ripen, add 1 tablespoon (15 ml) maple syrup to a 1-cup (240ml) measuring cup and fill it up with mashed bananas. This will give you a sweetness and moisture level similar to that of using very ripe bananas.

Expert tips for success

  • I strongly recommend measuring the mashed bananas and not orienting yourself on a set number of bananas. It is impossible to tell how much banana puree will end up in the bread if it is not measured, as bananas vary greatly in weight and size.
  • Whisk the batter by hand. If using an electric mixer, it's possible to overmix the batter. If you overmix the batter, too much gluten develops in the bread. The result would be a dense and rubbery loaf.

Tip: If you're a sourdough bread baker, you can add some sourdough starter discard and also make sourdough banana bread.

Can I use an 8x4-inch loaf pan?

The batter is too much for this pan size and will likely overflow during baking. I recommend using a 9x5-inch (23x13cm) loaf pan. If you have only an 8x4-inch (20x10cm) loaf pan, you can scoop some batter into 2-3 muffin liners and bake the muffins for about 15-18 minutes.

sliced banana bread on white surface with knife next to it

How long does it last

Stored in an airtight container at room temperature, it will remain soft and moist for up to 4 days.

Freezing instructions

Once completely cooled, cut into slices, wrap in plastic wrap twice and store in freezer bags or containers for up to 3 months. To thaw, unwrap, and let sit on the counter for 1-2 hours. You can also serve it warm by reheating it in the microwave for 15-25 seconds.

More banana recipes to try

  • Air Fryer Banana Bread
  • Bananas Foster Cake
  • Banana Walnut Muffins
  • Banana Bundt Cake
  • Chocolate Banana Muffins
  • Banana Cream Pie

Recipe

slices of banana bread with a dollop of chocolate spread and banana slices

Super Moist Banana Bread Recipe

5 from 14 votes
Author Sabine Venier
Calories: 267kcal
Servings: 12 servings
Prep 15 minutes
Cook 55 minutes
Total 1 hour 10 minutes
Print Pin Rate
Banana Bread is one of those classics that we can't get enough of! It's incredibly easy to make and only requires a bowl and a whisk to prepare. This recipe will have a place in your favorite recipe collections because of its moist and moist crumb and intensely banana-y flavor.

Ingredients
 
 

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ¾ cups very ripe bananas, mashed
  • ½ cup packed light or dark brown sugar
  • ½ cup mild-flavored vegetable or canola oil
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 2 medium-sized ripe bananas, chopped

Optional topping

  • 1 tablespoon granulated white sugar
  • ½ teaspoon cinnamon
  • 1 medium ripe banana, halved

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x5 inch (23x13cm) loaf pan with parchment paper with an overhang around the edges to easily lift the bread out of the pan after baking. 
  • In a small bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
  • In a large mixing bowl, using a whisk, whisk mashed bananas and brown sugar just until combined. Slowly whisk in oil just to combine. Add eggs and vanilla and stir just to combine. Add dry ingredients and whisk just until combined. Fold in banana chunks. Transfer batter to the prepared pan.
  • Optional: In a small bowl, combine sugar and cinnamon. Top the batter with the halved banana and sprinkle with cinnamon sugar if desired.
  • Bake for 55-65 minutes or until a toothpick in the center comes out clean with a few moist crumbs attached. Remove from the oven and let cool for 15 minutes. Then remove it from the pan and transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 267kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 35mgSodium: 114mgPotassium: 355mgFiber: 2gSugar: 17gVitamin A: 90IUVitamin C: 5.4mgCalcium: 56mgIron: 1.4mg
Course Bread, Breakfast, Dessert
Cuisine American
Keyword Banana Bread Recipe, How to make Banana Bread, Moist Banana Bread
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Astrid

    June 19, 2020 at 7:49 pm

    5 stars
    Thx for the recipe. My family absolutely lived the banana bread (and so did i ??) Will definitely make it again soon.

    Reply
  2. Ana

    May 15, 2020 at 12:44 pm

    5 stars
    Hey! TY SOO MUCH for putting this up! Made it yesterday and it is soooo gooood! Used olive oil and it turned out great! Love from Brazil!

    Reply
  3. Wern

    May 11, 2020 at 7:33 am

    Just made this banana bread today. I used 1 cup unbleached AP flour and 1 cup Whole Wheat bread flour, 1 tsp baking soda + 1 tsp baking powder, 1/2 cup melted butter and less than 1/2 cup molasses sugar. The rest followed her recipe and turned out good. Thanks for sharing.

    Reply
  4. April

    May 04, 2020 at 8:58 pm

    I accidentally omitted the brown sugar.... simply forgot. What a happy accident! It was superb. I added the chocolate chips and two scoops of PBFit and tripled the cinnamon (I love cinnamon). It was extraordinary!

    Reply
  5. Patti

    December 15, 2019 at 9:24 am

    My family doesn’t like chunks in bread. Could I make this without the chunks of banana?

    Reply
    • Sabine

      December 16, 2019 at 8:12 am

      Yes, absolutely!

      Reply
  6. Rima Khaled

    August 26, 2019 at 12:19 pm

    Really loved the cake so much, although i used 350 grams of brown sugar instead of 100 grams (to make it more of a cake rather than a bread) and also used a round pan instead. Looks and smells amazing with the halved bananas on top with the sugar and cinnamon!

    Reply
  7. Chris

    May 07, 2019 at 12:13 pm

    5 stars
    I can't tell how much I love this recipe!! So easy and so damn delicious. I will never make any other banana bread anymore. Thanks!!

    Reply
    • Sabine

      May 09, 2019 at 9:18 am

      I'm happy that you love this recipe as much as I do, Chris! Thank you so much for your feedback!

      Reply
  8. Red

    April 22, 2019 at 9:24 pm

    Can I use 8.5 x 4.5 pan instead?? Do I need to reduce amount of batter?

    Reply
    • Sabine

      April 23, 2019 at 10:13 am

      That is absolutely fine! You don't need to reduce the batter but maybe you need to bake it a couple of minutes longer. Check with a toothpick.

      Reply
  9. Kimi Lai

    February 12, 2019 at 2:37 am

    5 stars
    OMG.! Such a simple recipe to follow and the turn out was amazing! Thanks for the tips too! I never measured exactly today I did. Turned out awesome ?

    Reply
    • Sabine

      February 12, 2019 at 12:06 pm

      I'm so happy to hear that! Thank you so much for your feedback! (:

      Reply
  10. Anemarie Suteu

    January 29, 2019 at 4:13 pm

    Love Bananabread... I have The recipe with yogurt..
    Congrats for the great photos!

    Reply
    • Sabine

      January 30, 2019 at 1:16 pm

      Me too! I can't get enough of Banana Bread. Thank you so much!

      Reply

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Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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