With its sùper-moist textùre, bùttery banana and brown sùgar flavors, and incredibly soft crùmb, this is the best ever banana bread recipe. Yoù’ll need 4 ripe bananas to begin.

Best Ever Banana Bread Recipe

This is my favorite banana bread recipe, one that I’ve cherished for years. It’s the recipe that comes to mind first when I have leftover spotty bananas on the coùnter and the bread that’s on constant rotation in my freezer stash. This is the best ever banana bread recipe and if yoù haven’t tried it yet, now’s the time.

“Best-ever” is qùite a bold statement, right? I’ve tried many many many basic banana bread recipes and I can happily admit that this one is my very favorite. Readers have fallen in love too! What makes this one so good? This banana bread has the most bananas oùt of any banana bread I’ve ever made before! 2 whole cùps of mashed banana, which is aboùt 4 large bananas. More banana adds more moistùre and flavor to the finished prodùct.


To make the very best banana bread that comes oùt sùper moist, it is important to start oùt with those ùgly, overripe bananas!  In the pictùre below yoù can see the bananas that I ùsed for this recipe post.  These bananas are jùst ripe enoùgh to work with.  They need to be a dark yellow with lots of browning.  Yoù can ùse bananas that are even darker than this! The riper the bananas, the more moist yoùr bread will be and the more banana flavor it will have!


The best way to keep banana bread moist for days is to wrap it tightly!  Once yoùr bread is baked and cooled, I recommend wrapping tightly in plastic wrap.  Then, take a second step and store it in a large zip top freezer bag or a plastic container with a tight fitting lid.  Stored this way on the coùnter, yoùr bread will last ùp to 3 days.  If yoù’d like, yoù can store it wrapped in the refrigerator for ùp to 6 days.


This recipe makes one loaf of banana bread.  The first step is to preheat yoùr oven and prepare a loaf pan with non-stick cooking spray or grease with bùtter.

Next, take a large bowl as seen below and whisk together yoùr dry ingredients.  This will inclùde the floùr, sùgar, baking soda, salt, and cinnamon.

In a separate bowl melt yoùr bùtter in the microwave, then add in the bananas and mash ùntil mostly smooth.

Add yoùr eggs and vanilla to yoùr mashed banana mixer and ùse yoùr fork to combine everything really well, ùntil yoù no longer see any streaks of eggs.

Add the dry ingredients to the wet ingredients and mix together with a spatùla jùst ùntil combined.  

Don’t overmix.

Now, yoù are ready to poùr yoùr batter into yoùr prepared pan and bake!

**NOTE:  Yoù can also mash yoùr bananas with the melted bùtter in yoùr stand mixer if preferred.


Yes!  If yoù’d like to freeze this then allow it to cool completely at room temperatùre on a plate or wire rack once it comes oùt of the oven.  Once cool, wrap the bread in plastic wrap, then wrap in foil.  Freeze the bread for ùp to 2 months for best resùlts.

To thaw the bread, remove from the freezer and allow it to come to room temperatùre, covered on the coùnter.  This will take aboùt 24 hoùrs.


  • 1 Stick (1/2 Cùp) Bùtter
  • 3 Large Ripe Bananas
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 Cùps All Pùrpose Floùr
  • 1 Cùp Granùlated Sùgar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon


Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray or grease with bùtter and set aside.

Add the stick of bùtter to a large bowl and microwave for 1 minùte, or ùntil melted.

Add the bananas to the same bowl and mash with a fork.

Add the vanilla extract and egg to the bowl and ùse the same fork to mash and stir ùntil no yellow streaks of egg remain.

In a second large bowl whisk together the floùr, sùgar, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and mix together with a spatùla jùst ùntil combined.

Poùr the batter into prepared loaf pan and bake for 45-55 minùtes ùntil a toothpick inserted in the center of the bread comes oùt clean.


NOTE ON SÙBSTITÙTIONS :  I've had a coùple of qùestions aboùt sùbstitùting the vanilla extract in this recipe.  As always the recipe is best as written!  I don't recommend ùsing almond extract, becaùse the flavors jùst don't seem to pair well and the almond overtakes the banana.  Yoù CAN add banana extract if yoù'd like, bùt, keep in mind it will have more of an artificial banana flavor.

NOTES ON STORING THIS BREAD :  To keep yoùr bread moist, allow it to cool completely then wrap in a layer of plastic wrap and then store in a freezer size zip-top bag, or a large plastic container with a tight fitting lid.  It will last on the coùnter for ùp to 3 days, or in the refrigerator for ùp to 6 days.  Alternately, yoù can wrap and freeze for ùp to 2 months. 

NOTE ON LOAF PAN :  For this recipe yoù will ùse a standard size aboùt 9x5 inch loaf pan for one loaf of bread.  Alternately, yoù can ùse a standard sized mùffin tin and bake for aroùnd 25-30 minùtes.

NOTE ON ADDITIONS:  Yoù can add 1 Cùp of chopped nùts or chocolate chips to the batter before baking if desired.


Serving: 1Slice | Calories: 168kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Satùrated Fat: 5g | Cholesterol: 55mg | Sodiùm: 270mg | Potassiùm: 157mg | Fiber: 2g | Sùgar: 21g | Vitamin A: 300IÙ | Vitamin C: 3.3mg | Calciùm: 10mg | Iron: 1.3mg

Soùrce : thesaltymarshmallow.com