This Best Banana Bread recipe is the ultimate homemade banana bread – ultra moist, soft and tender, and made with ripe bananas. Super easy to make with pro tips and tricks for the best ever banana bread!
Estimated reading time: 10 minutes
Of all the recipes we’ve shared with you over the years here on The Busy Baker, this banana bread takes the cake (no pun intended!). Our Banana Bread recipe is the BEST banana bread you’ll ever make – it’s easy to make in one bowl, it’s made with basic ingredients you probably already have in your kitchen, and it’s ready in about an hour. It’s as classic as it gets, it’s one of our most requested recipes ever, and it’s perfectly moist and tender. Trust us – this easy banana bread recipe NEVER disappoints!
Here’s a list of all our BEST pro tips and tricks for making the BEST banana bread you’ll ever make!
The key ingredient in banana bread. Use overly ripe bananas for more sweetness and a stronger banana flavour.
Be precise with the baking soda measurement to ensure proper rise. Use the fluff-and-scoop method to measure the flour to be sure you don’t add too much (or, better yet, weigh your dry ingredients with a kitchen scale to ensure accuracy).
Be sure the eggs and milk are at room temperature before baking. This will help the batter come together more smoothly.
Gently fold wet and dry ingredients together just until combined. Over-mixing can lead to a tough, dense and heavy bread.
A toothpick inserted into the centre should come out clean when done.
Always grease the pan well AND use parchment paper for easy removal. This way your banana bread won’t stick and it will easily release from the pan.
Allow the bread to cool in the pan for a 10-15 minutes, then transfer to a wire rack to cool completely to prevent sogginess. Don’t slice the bread until it’s cooled almost completely. Slicing while hot will make the loaf fall apart, as it continues to bake on the inside even after it comes out of the oven.
Trouble in banana bread paradise? Let us help you work through common issues you might encounter when baking banana bread, whether you’re a beginning baker or an expert in the kitchen!
If the bread is browning too quickly on the outside but when you insert a toothpick into the centre of the loaf you discover it’s not cooked in the middle, tent some foil over the top to reduce the browning and continue baking until it’s done. The foil will reduce the browning and allow the bread to bake through.
You could also reduce the oven temperature – be sure to use an oven thermometer (paid link) to ensure your oven is properly calibrated to the correct temperature. If your oven is too hot, the loaf will bake on the outside and be left raw on the inside. If your oven is not hot enough, the loaf will take forever to bake through and won’t bake evenly.
This can happen due to over-baking or not enough fat or moisture in the recipe. Check your measurements to be sure you measured properly and check that your oven temperature is correct. Avoid over-mixing, as this can cause the bread to turn out dry.
Dense and heavy banana bread is almost always caused by over-mixing the batter. Mix the dry ingredients into the wet ingredients just until combined and don’t over-mix.
Make sure your baking soda is fresh and be sure that you measure the ingredients correctly. Too much flour or too much liquid or oil can cause the bread to turn out dense and heavy.
A cracked top is a very common characteristic of quick breads because most recipes contain baking soda, baking powder, or both. But if it’s excessive, it might be due to baking at too high a temperature.
Be sure to properly grease the pan and use parchment paper for easy removal. Don’t try to remove the bread from the pan too soon! Let it cool slightly for about 10-15 minutes or more before attempting to remove it. This will help prevent sticking.
Here’s a list of the basic kitchen equipment you’ll need to make this easy banana bread recipe (paid links):
- mixing bowl
- liquid measuring cups
- measuring cups and spoons
- Whisk
- Silicone Spatula
- loaf pans
- Parchment Paper
The first ingredients in this best banana bread recipe is, of course, ripe bananas! We’ve always got ripe bananas on hand, and we use them daily in our favourite smoothies, in our breakfast oatmeal, in healthy muffins (and not-so-healthy muffins too!). We even add them to our favourite pancakes! But of all the banana recipes we’ve shared over the years, this banana bread is absolutely our go-to way to use up those ripe bananas!
Here’s the full list of ingredients you’ll need to make this banana bread recipe (paid links):
- 6 large ripe bananas
- 1 3/4 cups granulated sugar
- 2 large eggs
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
The ingredients listed above makes two standard-sized loaves.
Want to try something new? Here’s a list of fun ways to switch up this basic banana bread recipe!
- Orange: Infuse the batter with orange juice and zest for a citrusy flavour.
- Chocolate Chip: Add a cup of chocolate chips to the batter for some added chocolate flavour.
- Cranberry: For a festive variation, add dried cranberries.
- Pumpkin: Replace half the mashed bananas with pureed pumpkin for a pumpkin twist.
- Nut: Add chopped pecans or walnuts to the batter for a little crunch.
- Cocoa: Replace 1/4 cup of the flour with unsweetened cocoa powder for a chocolate-y variation.
- Zucchini: Add some veggies to the mix by replacing half the mashed bananas with shredded zucchini.
- Coconut: Add shredded coconut to the batter for a tropical twist.
- Vegan: Try our Vegan Banana Bread recipe for the BEST vegan banana bread!
Time needed: 1 hour and 5 minutes
Follow these easy steps for the perfect easy banana bread!
- Preheat your oven and prepare your pans.
Preheat your oven to 350 degrees Fahrenheit and grease two loaf pans, lining them with parchment paper so the banana bread is easy to remove after baking.
- Mash the bananas.
Choose very ripe bananas and mash them well.
- Mix the wet ingredients.
Add the other wet ingredients and mix well.
- Add the dry ingredients.
Add the dry ingredients on top of the wet ingredients, starting with the flour. Mix the salt and baking soda into the flour until it disappears.
- Avoid over-mixing.
Mix the wet and dry ingredients together carefully, avoiding over-mixing which can lead to a tough, dense loaf. Mix just until the flour disappears.
- Divide the batter.
Divide the batter between the two prepared pans.
- Bake to perfection.
Bake for about 45-55 minutes or until baked through. Test with a toothpick to be sure the loaves are done.
- Let it cool.
Cool the loaves in their pans for about 10-15 minutes before removing them from the pans to a cooling rack to cool completely before slicing and serving.
How many days can banana bread sit out?
We recommend leaving the banana bread in an airtight bag or container for no more than 3-4 days.
At what point should you not use bananas for banana bread?
If the bananas have mold on them, or if they begin leaking liquid they are bad and should not be used for banana bread.
What happens if you add an extra egg to banana bread?
Extra egg can make the banana bread too spongy and dense. We recommend following the recipe as written for the best texture.
What happens when you put too much banana in banana bread?
Too much banana makes the banana bread dense and heavy, and too moist. It might remain unbaked in the centre and over-baked on the outside.
How do you know when banana bread is done baking?
Insert a toothpick into the centre of the loaf. If it comes out clean, it’s done.
Can I substitute the milk for yogurt or sour cream in banana bread?
Yes. Feel free to add plain yogurt (no sugar added) or plain sour cream instead of milk.
Can I freeze banana bread?
Yes. We recommend freezing it unsliced in an airtight container or bag, and thawing at room temperature before slicing and serving.
Can I add nuts or chocolate chips to banana bread?
Yes! Add one cup of add-ins of your choice to this recipe, plus a tablespoon or two for sprinkling on top before baking.
What kind of bananas should I use for banana bread?
Use very ripe bananas for the best results when making banana bread. They will add sweetness and a moist texture.
Can I use cake flour for banana bread?
Yes, it’s possible to use cake four however the loaf will likely turn out lighter and more fluffy than if you use all purpose flour.
Can I use bread flour for banana bread?
We don’t recommend using bread flour because it can create a tough loaf that’s not as tender or soft as it should be.
We hope you love this easy banana bread recipe as much as we do! Let us know in the comments below, what’s your favourite easy baking recipe? We’d love to know!
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Best Banana Bread
Recipe: Equipment
Recipe: Ingredients
- 6 large ripe bananas
- 1 3/4 cups granulated sugar
- 2 large eggs
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease two standard (9-inch by 5-inch) loaf pans with butter, lining them with parchment paper if desired.
- In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
- Add the sugar, eggs, oil, milk, and vanilla and mix until everything is incorporated.
- Measure the flour, baking soda and salt into the bowl on top of the wet ingredients and stir them together with a fork, just so the baking soda and salt are combined with the flour.
- Once they’re combined, stir the dry ingredients into the wet ingredients with a spatula, carefully mixing the wet and the dry ingredients. The danger here is over-mixing which will result in a dense, flat and dry loaf. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated.
- Pour the batter into the 2 prepared loaf tins, smoothing out on tops.
- Bake the loaves in the oven at 350 degrees for about 45-55 minutes (depending on your oven), or until they're golden brown on top and a toothpick inserted into the centre of the loaf comes out clean.
- Let the loaves cool in the pan for about 10 minutes and then lift them out of the pan using the parchment paper (or turn them out gently if you didn't use the parchment paper) to cool completely on a wire rack.
- Slice and enjoy!
Recipe: Notes
Storage Instructions
Store these loaves in an airtight container or resealable plastic bag at room temperature for up to 4 days.Freezer Instructions
These loaves freeze well in a resealable plastic bag for up to 3 months. This recipe makes two loaves.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Can i cut the sugar to 3/4 cup?
Hi Amy. Great question. You can cut the sugar however you never want to cut the sugar by more than half (so going down to just 3/4 cup would be too much). The sugar doesn’t just provide sweetness, it provides important structure to the bread, as well.
I cut the recipe in half as I only had 1 pan to bake the banana bread. I may have slightly over baked it but does not matter the flavor is delicious. Hubs puts butter on everything so he had no complaints just thumbs up! Will make again and be careful of how long I bake the bread.