Best Banana Bread

5 from 1 vote

An ultra moist soft and tender Banana Bread recipe that's easy to make with our pro tips and tricks! Make it with ripe bananas in only one bowl!

Course Baking, Breakfast, Brunch, Snack

Cuisine American, Bread, Muffin, Vegan

Keyword Banana Bread Bars, banana bread recipe, best banana bread, easy banana bread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 200kcal

Author Chrissie (thebusybaker.ca)

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!

Store these loaves in an airtight container or resealable plastic bag at room temperature for up to 4 days.

These loaves freeze well in a resealable plastic bag for up to 3 months.

This recipe makes two loaves.