Best Ever Banana Bread

Why You’ll Love This Recipe

Best Ever Banana Bread is moist, flavorful, and rich with banana goodness. This classic comfort treat is perfect for using overripe bananas and makes a satisfying snack, breakfast, or dessert. With a tender crumb and a golden crust, it’s a one-bowl wonder that never disappoints.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

overripe bananasall-purpose floursugarunsalted buttereggsbaking soda saltvanilla extractmilk(optional) chopped walnuts or chocolate chips

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, mash the bananas until smooth.

Add the melted butter and mix until combined.

Beat in the sugar, eggs, vanilla extract, and milk.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually fold the dry ingredients into the wet banana mixture until just combined—do not overmix.

If using, gently fold in walnuts or chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 10 minutes
Baking time: 55–65 minutes
Cooling time: 20 minutes
Total time: 1 hour 25–35 minutes

Variations

Add a sprinkle of cinnamon or nutmeg for extra warmth.

Top with a cinnamon-sugar crust before baking for added texture.

Use brown sugar instead of white sugar for deeper flavor.

Substitute part of the flour with whole wheat flour for a heartier version.

Make them into muffins—adjust bake time to 18–22 minutes.

storage/reheating

Store banana bread wrapped in plastic or in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week for longer shelf life.
To freeze, wrap slices or the whole loaf tightly and store for up to 3 months.
Reheat in the microwave for 10–15 seconds per slice for warm, fresh flavor.

FAQs

Can I use frozen bananas?

Yes, thaw them first and drain excess liquid before using.

Why is my banana bread dry?

Overbaking or using too much flour can cause dryness. Measure carefully and check for doneness early.

Can I make it dairy-free?

Use a plant-based milk and substitute the butter with coconut oil or a vegan butter alternative.

Do I need a mixer?

No, this is a simple one-bowl recipe you can mix by hand.

How ripe should the bananas be?

Very ripe—brown or black-spotted skins mean sweeter and more flavorful banana bread.

Can I reduce the sugar?

Yes, but reducing it too much may affect texture and moisture.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Why is my banana bread not rising?

Check that your baking soda is fresh and avoid overmixing the batter.

Can I double the recipe?

Yes, bake in two loaf pans or one large pan and adjust baking time accordingly.

What mix-ins work best?

Walnuts, pecans, chocolate chips, or dried fruit all add great flavor and texture.

Conclusion

Best Ever Banana Bread is a timeless favorite with simple ingredients and unbeatable flavor. Whether you’re using up ripe bananas or craving a cozy homemade treat, this recipe delivers every time. Make a loaf today—you’ll see why it’s a beloved classic in kitchens everywhere.

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