Bananas are always in season, and even better if they’ve hung around a bit, making any time the right time for this classic banana bread that’s moist, sweet, and perfectly delicious every time.
When I asked my Instagram followers if the internet really needed another banana bread recipe, the answer was an emphatic “yes!”
Well, that was surprising.
Over the years I’ve shared several banana bread recipes here on the blog: Chocolate chip banana bread, German chocolate banana bread, and even banana bread pancakes. But never the recipe for my basic banana bread.
That changes today. Because whether the wide world web agrees or not, I’m putting this banana bread recipe on the blog because FoodieCrush is my recipe journal, where I document, track, and retrieve my best-loved recipes. So I guess this recipe isn’t just for you, it’s for me too!
The inside of this banana bread is, dare I say, perfectly moist. I know, I know. So many of you hate the M-word, but if the banana fits…eat it! This quick bread recipe produces a tender interior with a perfectly golden and caramelize-crisped crust so good that while I love a banana-ey middle slice slathered with butter, the end slices might actually be my favorite part to eat.
What’s In This Banana Bread
Every time I make this recipe I’m surprised at how quickly it comes together. Why am I not baking it every week? Quick breads are famous for their basic ingredients and are the ultimate impulse-baking solution for times when you just need to get into the kitchen and bake up some comfort. So if you have a few bananas languishing on the counter, this bread is the perfect excuse to put them to work.
Here are the banana bread ingredients you’ll need:
- All-purpose flour
- Baking powder
- Kosher salt
- Melted butter
- Buttermilk or plain yogurt
- Chopped nuts
If you’re craving a more caramelized sweet flavor, substitute light brown sugar for the regular sugar.
The Best Bananas for Banana Bread
For the best flavor, take advantage of bananas natural sweetness by using bananas that are overly ripe. Purchase bananas a few days before baking and allow them to ripen on the counter until dark streaks appear in the peel, or are even darker. Not only will the bread be sweeter and more moist, the bananas will also be easier to mash.
If your bananas are far from being ripe enough to use in this quick bread, poke them all over with a fork and then bake them at 350° F for 15 to 20 minutes, or until browned. Let the bananas cool completely before peeling and adding to the batter.
How to Keep Banana Bread Moist
Probably the number one request of a delicious banana bread recipe is that it tastes moist. Even if you hate the word “moist”, I’m betting you still crave the results: A tender crumb that isn’t dry.
Here’s how to keep your banana bread moist:
- Add more fat. Adding more butter or oil only results in a banana bread that can taste oily. Try adding extra healthy fats instead. I add buttermilk or plain yogurt (whole fat regular or Greek both work well) to give an extra dose of moisture plus a bit of tang. Sour cream would work as well. Or, substitute the buttermilk or yogurt with an extra egg instead.
- Don’t over mix. Over mixing quick breads can be the undoing of a good recipe. When adding the dry and wet ingredients together, gently fold just until combined and do not over mix.
- Don’t over bake. See the next section below.
How to Know When It’s Done
Depending on your oven temperature, quick breads like this one should take about 45 minutes to 1 hour to bake at 350°F. For cakes and quick breads, always test them before pulling from the oven.
There are three things I take note of to determine when my banana bread is done:
- Bake the quick bread until it’s golden brown on top. If the bread seems to be getting too browned, lightly tent it with a piece of aluminum foil to protect it from the heat.
- Check out the sides. When the bread pulls away from the sides of the pan, that’s a sure sign it is baked through and done.
- Test the center of the bread. At the end of cooking time, insert a cake tester (I like this one), skewer, or toothpick into the center of the bread. If it comes out clean, the bread is done. If not, continue to bake in 5 to 10 minute increments.
- Let it cool. Although I love me some warm banana bread, don’t slice into this loaf when it first comes out of the oven. Give the moist bread time to firm up and cool down a bit before slicing.
How to Store Banana Bread
Wrapped in foil or stored in a sealed container, this bread will last for a few days on your counter. If desired, you can rewarm the slices in the microwave, oven or toaster oven. And it makes some seriously good french toast, too.
Can You Freeze Banana Bread?
Homemade banana bread freezes really well and can be kept in the freezer for up to 3 months. To freeze the whole loaf, let it come to room temperature before wrapping it in a few layers of plastic wrap, followed by a layer of aluminum foil (this prevents the bread from developing freezer burn). When you’re ready to enjoy the frozen loaf, set it on your counter in its wrappings to thaw.
You can also slice and freeze the the bread and keep it in a freezer bag, but I find that it dries out more quickly in the freezer if it’s pre-sliced.
If you’re craving an amped up quick bread, consider adding these ingredients to power it up even more.
- Pumpkin pie spice adds the warming flavors of cinnamon, nutmeg and ginger.
- Coconut is a natural pairing to banana for a tropical flavor.
- Chocolate chips or chunks because who doesn’t love a bit of chocolate?
- Dried fruit like apricots, cranberries, or apple for a more fruit-forward bread.
More Recipes With Banana
- The Best Banana Bread Pancakes
- Cherry Berry And Banana Overnight Oats
- Banana Bread Muffins With Toasted Coconut
- Slow Cooker Baked Oatmeal With Bananas And Nuts
- Banana And Chocolate Chip Baked French Toast
- Creamy Tropical Fruit Slushies
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make Classic Banana Bread
For the best banana bread, use extra ripe bananas in this recipe. Purchase your bananas a few days ahead of time and set them on the counter to ripen.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 ripe bananas , reserve one banana for the top of the bread
- 3/4 cup sugar
- 1 egg
- 2 tablespoons melted butter , cooled
- 2 tablespoons buttermilk or plain yogurt
- 1 1/2 tablespoons pure vanilla extract
- 1/2 cup chopped nuts
Preheat the oven to 350°F. Grease or butter a 5 X 9-inch loaf pan.
Sift the flour, baking powder, and kosher salt together in a bowl. In a separate large bowl, mash the bananas with a fork. Stir in the sugar, egg, melted butter, buttermilk or plain yogurt, and vanilla and mix well. Fold in the dry ingredients and nuts just until moistened. Pour the batter into the prepared loaf pan. Carefully slice the remaining banana in half lengthwise and place on top of the batter.
Bake for 45-55 minutes or until the sides of the bread pull away from the pan and a toothpick or cake tester inserted into the center of the loaf comes out clean. Cool in pan for 10 minutes then remove and place on a wire rack to cool completely.
If choosing to add nuts, use chopped pecans or walnuts.
The bread will last for 3-4 days. Or, freeze for up to 3 months.
More Quick Bread & Muffin Recipes
- German Chocolate Banana Bread
- Chocolate Chip Banana Bread
- Gwyneth’s Blueberry Muffins Recipe
- Lemon Poppy Seed Muffins
- Blueberry Oatmeal Quick Bread
- Double Chocolate Zucchini Bread
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