How To Make Banana Bread – With its super moist and buttery texture, banana and brown sugar flavors, soft crumb, and over 1,000 reviews, this is a delicious and definitely popular banana bread recipe. You need 4 ripe bananas.
A reader, Michelle, says: “Perfectly delicious every time! Absolutely foolproof. Nuts, no nuts, a little more or less sour cream – no problem… bigger, smaller bananas – no worries, perfect , beyond delicious Every time.”
How To Make Banana Bread
This is my favorite banana bread recipe, one I’ve loved for years. This is one of those classic recipes that you start to know by heart, just like a recipe for good cookies or chocolate chips. This bread comes to mind when I have leftover bananas on the counter, and it’s the bread that’s in constant rotation in my freezer stash.
Crunchy Vegan Banana Bread
One reader, Trisha, says, “I have this recipe on speed dial. Haha. It’s so delicious and always a crowd pleaser. My kids and whole family love it!!!”
I’ve tried dozens of banana bread recipes over the years, and when I baked and posted this recipe in 2013, I’ve never looked back.
This bread uses more mashed bananas than similar recipes. Add 2 full cups (460 grams) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished bread.
Did you know you can use your electric blender to mash bananas? Smash or cut the spotted bananas into large chunks and place them in the bowl of your blender, or use a regular mixing bowl and a hand blender. Start whisking on low, then gradually increase to medium-high speed as the bananas break down into a banana puree. Transfer the bananas to another bowl and use the bowl for the butter and sugar. (You don’t need to clean it—a little mashed banana is fine.)
Classic Moist Banana Bread
For banana bread, add 3/4 cup chopped nuts to banana bread batter; I like to use pecans or walnuts. If you’re crazy about nuts (LOL), you’ll enjoy the light, toasty crunch that’s inside the soft crumbs. If you’re not a nut person, feel free to leave them out or replace them with chocolate chips. For a whole wheat version, try my whole wheat banana bread.
Yes and I do it often. Defrost frozen bananas at room temperature. Drain off excess liquid, mash, then use as directed in the recipe below. See how to freeze and thaw bananas for baking. Try not to mash too much or you’ll be left with 2 cups of banana liquid; Some of the slices are great.
I recommend using my similar reduced recipe for Chocolate Banana Marble Cake. You can leave out the chocolate swirl in this recipe.
I like to freeze quick bread in slices because the slices thaw much faster than a whole loaf.
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All in all, this is an easy classic banana bread recipe. It takes about 10 minutes to roll the dough, the bread stays moist for days, and nothing beats the smell of freshly baked banana bread. (Except maybe Zucchini Bread or Pumpkin Bread…try these!)
With its super moist and buttery texture, banana and brown sugar flavors, soft crumb, and over 1,000 reviews, this is a delicious and definitely popular banana bread recipe. You need 4 large ripe bananas.
Sally McKenney is a professional food photographer, cookbook author and baker. Kitchen-proven recipes and detailed step-by-step tutorials give readers the knowledge and confidence to cook from scratch. Presented by Sally with a wonderfully light texture, but with great banana flavor, this 2 Banana Banana Bread is the perfect use for your overripe bananas.
I seem to have an endless supply of overripe bananas, but somehow, I always find two cheesy ones. I was very motivated to find a great banana bread recipe that only requires 2 bananas and this is the recipe that has served me for years.
Easy Olive Oil Banana Bread
Even though 2 Banana Banana Bread is light in color and texture, it packs a big banana flavor, even with just 2 bananas. You just need normal pantry items, too. And best of all, it will fill your home with all the wonderful smells of baking! You’ll have to wait for this one to cool before grabbing a slice. (It also has the cutest crust—slightly crispy and perfect for slicing.)
This banana bread will keep well for several days, wrapped and stored on the counter or freeze the extras for later. I think you’ll also like that this banana bread is pretty light on fat and sugar!
Bananas: Obviously, the riper the bananas, the greater the banana flavor. However, I have successfully made this bread with bananas that are just starting to brown in spots. Unless you have super small bananas, you’ll only need 2 bananas here. If you have a little less or a little more than a cup of mashed banana, don’t worry. Just use everything.
Butter: You can use salted or unsalted butter here. I like mine unsalted, if I have it on hand. If using salted butter, reduce the addition of salt to the flour mixture slightly.
Vegan Banana Bread (easy + Healthy)
White Sugar: I haven’t tried this recipe with less sugar, but if you need to reduce the added sugar, you can probably reduce it to 1/2 cup. This, of course, will affect the sweetness of the finished bread, but it can also reduce the flavor of the banana, since the sugar also works to enhance the flavor of the banana.
Eggs: Eggs should be left at room temperature before baking, for best results. Take it out of the fridge 20-30 minutes before it should. I used free-range eggs here, which are quite yellow. Its mass may be lighter in color.
All Purpose Flour: I bake bread so I always have unbleached flour on hand so that’s what I used here. I don’t think any whitewashed targets change the results at all. I have not tried this recipe with alternative flours.
1. Make sure the butter is at room temperature, then add it to the bowl along with the white sugar.
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2. Beat the butter/sugar mixture for 2-3 minutes, until a light color is obtained. Don’t waste time here, as this process is important to the finished texture of your bread.
4. Scrape down the sides and bottom of the bowl to get any bits of butter that haven’t been incorporated into the mixture.
6. Add the flour mixture (whisked together with the baking soda, baking powder and salt) to the dough, alternating with the banana puree. This means adding 1/3 of the flour, then 1/2 of the bananas, then the other 1/3 of the flour, the rest of the bananas and finally the remaining flour. Mix until a uniform mixture is obtained.
7. Take your mold, prepared with a sheet of parchment paper covering the bottom and long side of the mold. I find that spraying the pan first helps the parchment stick to the sides and not fall into the pan when the batter is added. I don’t think you usually need to line the edges of the pans unless the bread is particularly sticky.
The Best Healthy Banana Bread Recipe
Make sure your oven is preheated and bake. Each time I bake this bread it takes a different amount of time, between 45 and 55 minutes. Start looking at the square around the 40 minute mark. If the bread is still pale, let it bake longer, before opening the oven and checking. The bread is almost ready when the top is quite golden and cracked. When it starts to look like this, use the tester to check. The square is made when a square comes out clean when inserted into the center of the square.
How I Store Baked Banana Bread: Once completely cooled, store this bread at room temperature, tightly wrapped.
Is it possible to use a different sized template? An 8 x 4 inch pan is recommended for best results. While it seems like it should be possible to use the larger 9×5 pan and make a shorter/wider loaf, some people have had issues with the loaf not baking all the way when using the larger pan. I haven’t tried it so I can’t say if it always happens or not. You may be able to do this by covering the top with aluminum foil to prevent it from browning too much, while continuing to cook longer to cook through.
Bread will keep well, well wrapped and kept at room temperature for several days. You can also freeze the bread for up to two months.
The Best Easy Banana Bread Recipe
Be sure to read the “Ingredient and Cooks Notes” (above the recipe card!), where I share more detailed tips, variations, and substitution suggestions for this recipe.
Serving Size: 1 serving, Calories: 180 kcal, Carbohydrates: 28 grams, Protein: 3 grams, Fat: 6 grams, Saturated Fat: 4 grams, Cholesterol: 49 mg, Sodium: 179 mg, Potassium: 145 mg, Fiber: 1 g, sugar: 13 g, vitamin A: 217 IU, vitamin C: 1 mg, calcium: 38 mg, iron: 1 mg
Chocolate Banana Muffins are perfect for any time of day. A delicious and light banana