Easy And Moist Banana Bread Recipe
This Banana Bread Recipe will become your go-to recipe. It’s tender, moist, and fully loaded with sweet banana flavor. Put those overripe bananas to work!
This is our go-to banana bread recipe it does not need vanilla extract or additional brown sugar. The bananas add the perfect amount of flavor and sweetness. This easy recipe has everything you look for in moist banana bread. The texture, the denseness, and the full banana flavor all come together perfectly.
Some people like to add sour cream to their recipes. We like the addition of buttermilk as it adds the perfect amount of moisture. Other recipes also include cinnamon, nutmeg, or other spices. We prefer a straight-up banana bread that is flavored with overripe sweet bananas!
This banana bread recipe is super easy to make. It does make two loaves but the recipe is easily divided in half for just one loaf.
We all end up with extra ripe bananas at one time or another, right? I put mine in a zip-top bag in the freezer until I have enough frozen bananas to make banana bread.
Some of our other favorite sweet breads to make are Sweet Potato Muffins, Spicy Gingerbread, Buttermilk Cranberry Muffins, Best Ever Banana Muffins, and Meyer Lemon Bread.
Bananas for Making Banana Bread
How ripe should bananas be for banana bread? They should have lots of dark spots and be soft. That’s when they are sweetest.
How to Ripen Bananas Quickly
- If you have the time to wait 24 hours, you can leave them attached and place them in a paper bag at room temperature. Bananas emit ethylene which causes them to ripen.
- If your bananas are a little on the green side, place them on a baking sheet and bake them at 250 degrees F for about 15 to 20 minutes. (The skins will turn black) Cool completely before using.
How to Make Banana Bread
Tips
- Use VERY RIPE bananas. The sugar content of bananas increases as they ripen, so the more ripe your bananas are the sweeter the bread and the more pronounced the banana flavor will be.
- This recipe calls for an 8×4-inch loaf pan, which produces a tall loaf. It will also work in an 8 1/2×4 1/2-inch loaf pan, producing a slightly shorter bread. The pan is a bit larger, the bake time is shorter. A 9×5-inch pan will yield an especially short but still delicious bread.
- Don’t overmix! Stirring the batter too much or too vigorously will create a rubbery texture in the banana bread. Fold the wet and dry ingredients together just until evenly combined.
- Baking times vary so start checking the bread a few minutes before the suggested baking time.
- Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time to bake, tent it lightly with foil to prevent further browning as it continues to bake.
- Store completely cooled bread wrapped in plastic wrap for up to 4 days or in the refrigerator for up to one week.
Variations
Adding 1 cup of chopped walnuts or pecans turns this recipe into banana nut bread. You can also add raisins or chocolate chips.
FAQ
Absolutely! I always do this, especially if we only have one or two remaining. Place them in a freezer-safe sealable bag in their peels, remove any air, and freeze for up to 3 months. Or you can peel them, slice them up, and repeat the same freezer bag method. Thaw bananas in the fridge before using in the banana bread recipe
Yes, because this recipe makes two loaves, I freeze one all the time. You can freeze slices or a whole loaf. Wrap the loaf or slices in plastic wrap and then place them in a freezer-safe sealable bag, remove excess air, and freeze for up to four months.
More Delicious Quick Bread Recipes
Easy And Moist Banana Bread Recipe
Ingredients
- 3 cups All-purpose flour
- ½ teaspoon Kosher salt
- 1½ teaspoon Baking powder
- 1½ teaspoon Baking soda
- 1 cup Granulated sugar
- ½ cup Unsalted butter softened
- 2 large Eggs room temperature
- 1 cup Buttermilk room temperature
- 5 Very ripe bananas mashed
Instructions
- Preheat oven to 325ºF degrees.
- Prepare two loaf pans with non-stick spray and parchment paper slings.
- Whisk flour, salt, baking powder and baking soda together, set aside.3 cups All-purpose flour, ½ teaspoon Kosher salt, 1½ teaspoon Baking powder, 1½ teaspoon Baking soda
- In a separate bowl, cream sugar, and butter until light and fluffy. Mix in eggs, one at a time, then add the mashed bananas.1 cup Granulated sugar, ½ cup Unsalted butter, 2 large Eggs, 5 Very ripe bananas
- Add dry ingredients and buttermilk, alternating until incorporated, ending with the the dry. Do not over mix.1 cup Buttermilk
- Bake in prepared 8×4 loaf pans for 50-60 minutes or until a toothpick comes out clean. Watch carefully, all ovens are not the same.
Notes
Nutrition
Recipe adapted from kitchenconfidante
very delicious. I just baked it and couldn’t resist having a slice. thank you for sharing the recipe/
mmm. I like the buttermilk in there. I’ve gotta try this. Thanks for sharing at #SaucySaturdays.
I hope you enjoy it, Christine!
I can almost smell it, it looks so good! Pinning and thanks for sharing! I love banana bread 🙂
Oh I have a soft spot for banana bread. Yum! Thanks for linking up to #ShareWithMe.
Banana bread is looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting
Gotta love a great banana bread recipe! I love that this recipe makes 2 loaves so you have on for sharing. I keep my bananas in the freezer too if we don’t get to them in time. Thanks for sharing at From the Archives Friday
I have my own banana bread recipe that has been passed down through the generations of my family. However, I love branching out and trying others’ recipes! I added this one to my list! Thanks for linking up with Delicious Dishes Recipe Party!
Thank you, Rose!
I love making banana bread! two things though – 1, i didn’t know you could freeze bananas! 2, i have not thought about toasting it either! thanks for the tips! #brillblogposts
Rachel, I freeze them all the time. We usually only have one or two at a time, so I just put them in a ziploc bag in the freezer. Thanks for stopping by!
Looks so yummy! #shineboghop
https://www.meganretherford.com/blueberry-chia-metabolic-smoothie/
Thanks, Megan!
Looks like a great banana bread. I’m looking forward to trying it. Thank you.
Thank you, Diana!
Banana bread is a personal favorite of mine! Thanks so much for sharing your recipe! Look forward to trying it 🙂 Pinned and tweeted.
Yum! LOVE the idea of using buttermilk. Naturally: do I have a single overripe bananas anywhere in my house right now when I normally have about 10? No. But I will soon. Have printed your recipe for when my bananas cooperate!
Thank you, Elizabeth! I always have overripe bananas in my freezer, always. 🙂
Oh that does look yummy, if I baked this though I’d end up eating it all myself because no one else in our house likes bananas!
#AllAboutYou
I’m obsessed with collecting banana bread recipes and I can’t wait to add this to my repertoire! Thank you for taking the time to share this with all of us! – Jerusha, TheDisneyChef.com
Thank you, Jerusha!
I just told my daughter last night that we need to make some banana bread! Thanks for the recipe!