The Best Banana Bread Recipe
Banana bread is comfort in a loaf. It’s warm, moist, and full of sweet banana flavor. You don’t need fancy ingredients or special skills. Just ripe bananas, a few pantry staples, and about an hour. The result is a golden loaf that makes your whole kitchen smell amazing.
I love banana bread because it’s simple and versatile. You can enjoy it plain, spread with butter, or dressed up with nuts and chocolate chips. It works for breakfast, an afternoon snack, or even dessert. Banana bread is also a great way to use up those overripe bananas on your counter. Instead of tossing them, you get a delicious homemade treat.
This recipe is easy to follow and tested to give you soft, fluffy slices every time. You’ll learn how to mash the bananas just right, mix the batter without overworking it, and bake until perfectly tender. I’ll also share tips for storing, freezing, and customizing your loaf.
If you’re searching for the best banana bread recipe, you’re in the right place. Let’s preheat the oven, grab those bananas, and start baking. Your new favorite banana bread is just a few steps away.
Banana Bread Recipe
Ingredients
- 2 eggs
- ½ cup shortening or try substituting vegetable oil
- 3 ripe bananas
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup sugar
- 2 cups flour
- Butter for greasing the loaf pan
- chocolate chips
- walnuts optional
Instructions
- Start by preheating you oven to 350° F.
- In the above order, combine the ingredients in a mixing bowl (I use a Cuisinart). Mix by hand (or by Cuisinart) until it forms a thoroughly blended batter.
- Transfer the batter into a greased loaf or bread pan.
- Bake until done, usually about one hour. An excellent way to tell if the bread is done is to stick it with a toothpick. If nothing sticks to the toothpick, it is done.
Notes
Additional Ingredient Ideas
| Ingredient | When to Add | Why Add It |
|---|---|---|
| Chocolate Chips | Fold into the batter at the end before baking. | Adds pockets of melty sweetness and makes the bread more dessert-like. |
| Walnuts or Pecans | Stir in after mixing the batter, just before baking. | Provides crunch and a nutty flavor that balances the soft texture. |
| Cinnamon or Nutmeg | Mix with the dry ingredients before combining with wet. | Boosts the warm, cozy flavor of banana bread. |
| Shredded Coconut | Fold into the batter just before baking. | Adds chewiness and a subtle tropical twist. |
| Dried Fruit (raisins, cranberries, dates) | Mix in after the wet and dry ingredients are combined. | Brings sweetness, texture, and a burst of flavor in every bite. |
| Peanut Butter or Almond Butter Swirl | Swirl into the top of the batter before baking. | Gives extra richness and enhances the banana flavor. |
| Blueberries | Gently fold into the batter right before pouring into the pan. | Adds bursts of juicy freshness that pair beautifully with bananas. |
| Chia or Flax Seeds | Mix into the batter with dry ingredients. | Boosts nutrition with fiber, omega-3s, and a slight nutty taste. |
| Zucchini (grated) | Fold into wet ingredients before adding dry ingredients. | Keeps the bread extra moist while sneaking in veggies. |
| Espresso Powder | Whisk into dry ingredients before combining. | Deepens flavor and enhances chocolate or nut add-ins. |
What to Serve with Banana Bread
| What to Serve | Description | Why It Works |
|---|---|---|
| Coffee or Latte | A warm cup of coffee or a frothy latte pairs beautifully with banana bread. | The slight bitterness of coffee balances the sweet, moist flavors of the bread. |
| Fresh Fruit | Slices of strawberries, blueberries, or apple on the side. | Fruit adds freshness and a pop of color to the plate, making it feel lighter. |
| Greek Yogurt | A scoop of creamy Greek yogurt served with a drizzle of honey. | The tangy yogurt contrasts with the sweetness and adds protein to make it filling. |
| Nut Butter | Almond butter or peanut butter spread on a slice of banana bread. | Nutty flavors deepen the taste and provide extra richness and healthy fats. |
| Vanilla Ice Cream | A scoop of classic vanilla ice cream served with warm banana bread. | Hot and cold together create a decadent dessert experience. |
| Cream Cheese or Mascarpone | Soft, spreadable cheese on top of a slice. | The creamy, tangy cheese balances the sweetness for a more grown-up flavor. |
| Sharp Cheddar | A slice of aged cheddar served alongside banana bread. | The savory sharpness cuts through the sweetness for a surprising balance. |
| Herbal Tea | Chamomile, mint, or rooibos tea alongside banana bread. | A light, caffeine-free option that enhances the comfort factor of banana bread. |
| Prosciutto or Ham | Thin slices of savory prosciutto or deli ham served with banana bread. | The salty, savory bite contrasts beautifully with the soft, sweet loaf. |
| Soft Scrambled Eggs | Fluffy scrambled eggs on the side for breakfast or brunch. | Adds protein and makes banana bread part of a balanced, savory meal. |
Banana Bread
Banana bread, a beloved classic in the realm of baked goods, holds a special place in the hearts and stomachs of many. This moist and flavorful treat is a delightful way to use up overripe bananas and a comforting indulgence that evokes feelings of warmth and nostalgia.
The magic of banana bread lies in its simplicity. Basic ingredients like ripe bananas, flour, sugar, eggs, and butter combine to create a harmony of flavors and textures.
The overripe bananas lend their natural sweetness and moistness, while the combination of flour and eggs provides structure and richness. Some recipes may include additions like nuts, chocolate chips, or spices such as cinnamon and nutmeg, adding layers of complexity to the already delightful flavor profile.
One of the most appealing aspects of banana bread is its versatility. It can be enjoyed for breakfast with a generous smear of butter or cream cheese, as a midday snack with a cup of coffee or tea, or even as a comforting dessert served warm with a scoop of vanilla ice cream. Its ability to please both the sweet tooth and the discerning palate makes it a staple in many households.
Moreover, banana bread is incredibly forgiving and adaptable. Whether you’re a novice baker or a seasoned pro, the chances of success are high with this simple yet satisfying recipe.
Its forgiving nature allows for experimentation with various ingredients and substitutions, making it accessible to people with dietary restrictions or preferences.
Essentially, banana bread is more than just a baked good; it symbolizes comfort, resourcefulness, and timeless simplicity. Each slice invites us to slow down, savor the moment, and relish in the simple joys of life.
Why Use Overripe Bananas for Banana Bread?
When bananas become overripe, their peel turns brown and spotty, indicating that the fruit inside is extremely soft and sweet. At this stage, the bananas are easier to mash, and their natural sugars are more concentrated, which adds more flavor and moisture to the banana bread.
Overripe bananas also have a stronger banana flavor, which is desirable in banana bread. The sweetness of the bananas means you can reduce the amount of added sugar in the recipe, resulting in a naturally sweet and moist loaf.
Additionally, overripe bananas are less likely to be wasted when they’re transformed into banana bread. Instead of throwing them away, you can repurpose them into a delicious baked treat, reducing food waste in the process.
While you can technically make banana bread with ripe or slightly underripe bananas, using overripe bananas yields a more flavorful and moist loaf with a stronger banana taste. Therefore, it’s generally recommended to wait until your bananas are overripe before using them for banana bread.
What About Freezing Overripe Bananas?
Yes, you can freeze overripe bananas, and it’s a great way to preserve them for later use, especially if you have more than you can use immediately. Freezing overripe bananas is a convenient way to prevent waste and ensure they’re always available for making banana bread or other banana-based recipes.
When you’re ready to use the frozen bananas, thaw them in the refrigerator or at room temperature for a few hours. Although the thawed bananas may be a bit mushy, they’ll work perfectly in recipes like banana bread, smoothies, or banana pancakes. Here’s how you can freeze overripe bananas:
| Step | Description |
|---|---|
| Peel the bananas | Remove the peels from the overripe bananas. |
| Slice or mash | You can either slice the bananas into coins or mash them with a fork or potato masher. Slicing is convenient if you plan to use the bananas for smoothies, while mashing is better for recipes like banana bread. |
| Portion | Decide how you want to portion the bananas for future use. You can place them in individual freezer-safe bags or containers or portion them according to the amount needed for your recipes. |
| Freeze | Place the sliced or mashed bananas in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together during freezing. Once they're frozen solid, transfer them to airtight containers or freezer bags. |
| Label and store | Don't forget to label the containers or bags with the date and quantity of bananas. Store them in the freezer for up to 3 to 6 months. |
14 Responses
i love banana bread. I prefer mine without the nuts.
Thanks for this recipe.
wow! good cooking
I followed this recipe exactly and it turned out perfect! No nuts as my son doesn’t like them, in fact he doesn’t even like bananas and he’s devouring it. I had it with a little bit of neufchatel (cream) cheese – DELICIOUS! Thank you 🙂
wow this is the best recipe i have found on the site and i was just experimenting with deserts for a work meeting im holding and i found this …… it was a success (the meeting) and now i always make this bread. thank you 😀
Chef Tom, you are welcome and I know lots of folks who are not fans of nuts and leave them out.
Wendy, my little 9 year old devourers her banana bread too. She likes to add a little honey to it.
Thanks Jessie for the encouraging words.
9:30 at night is a dumb time to crave banana bread. I was intrigued by the title of your web site and decided to try your recipe to use up 3 very ripe bananas.
It was very easy to put together in my food processor. We all loved it in spite of the lack of walnuts. (I was out, but I slipped in a little flaxseed with the flour for a little nutty flavor.)
I checked a few other recipes so I will visit your site again. Thank you. I will keep this recipe on file.
Hey Connie, glad it worked out for you and thanks for commenting. – RG
very nice!! I’m Brazilian, live in Brazil and love cook with bananas!! I’ll try it!!
Hi Cristina, let us know how it turns out for you. – RG
I made with your recipe yesterday, but cut down to half cup of sugar,and my family loved it so much. Thank you. khim
Hi Khim, you are welcome and thanks for sharing your change to the recipe. – RG
I just absolutely love this banana bread and i am just coming back for more!!
Thanks Olyvia – RG
I want to add, I also use a bit less than a cup of sugar. specially when the banaas are very ripe. Lately I have been using BROWN SUGAR and I prefer it, it comes out a nice golden color. Again, great site!
Exactly the way I make mine. When I don’t use chips I add some fresh grated ginger. Great job, congratulations!
This Is A M A Z I N G!
Ive Been Craving For Like Ever.& This Was Delicious. I Love You And That Bread Perfect Combination, I Just Died And Went To Heaven!
-Melissa
I used ”unsweetened applesauce” for the shorting instead same amount 1/2 cup delicious! thanx!
I also add 1/4 c orange juice and 1/4 c sour cream to the recipe. Everyone I make this for loves it and it is moist.
Also, do you use convection baking? A person told me they did and that their bread was really dark and burned on top. She began checking at 45 minutes and is one that bakes to the exact minute the recipe says. Her recipe said 1 hour. Did not allow for conversion of pan type or lower temp for the convection as I am sure her recipe was for conventional oven. Please give me your take on this as she does not believe me and when trying to teach her to cook, she is a doubting Thomas. I have been cooking since I was 5 years old and I am 72. This is just her personality. I want her to learn the correct methods I learned in school and if I can find printed comments, I share these to back up what I have been conveying to her. I even gave her class notes. I am a personal chef for several families.