What could be better than the aroma of freshly baked banana bread in the morning (or any time of day)? This moist and delicious banana bread is easy to make and a great recipe to use up those leftover bananas that all of have of us have on our kitchen counters.
One of the great things about making homemade banana bread is its versatility. You can add nuts to my banana bread recipe or your favorite chocolate chips to make chocolate chip banana bread.
The origins of this moist banana bread recipe can be traced back to the Great Depression. Nothing was wasted during that era. Ingredients were scarce, and you couldn’t afford to throw overripe bananas away.
The soft crumb and buttery texture of my easy banana bread recipe lets the rich banana flavor of this cake shine through.
A reader asked if bananas could be too ripe to make a loaf of banana bread. Bananas should have plenty of brown spots and can be completely black. The riper the banana, the sweeter it’s going to be, and the more intense the flavor will be.
If you like this recipe, you’re going to love my Banana Crumb Coffee Cake.
Ingredients to make Banana Bread
Let’s start by gathering the ingredients we need to make traditional Banana Bread. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to make Banana Bread
- Prepare a 9″loaf pan with butter and flour (or pan spray).
- Preheat the oven to 325 degrees F.
- Add the all-purpose flour, salt, baking soda, and baking powder to a small bowl.
- Whisk the dry ingredients together until well blended
- Add the melted butter and sugar to a large bowl.
- Mix until well combined.
- Add the eggs one at a time to the butter mixture.
- Whisk until completely blended into the mixture.
*You can use a stand mixer or hand mixer to make this recipe.
- Peel 4 medium-sized bananas.
- Mash the bananas with a fork.
- Add the mashed bananas to the wet ingredients.
- Mix until well combined.
*Don’t think that adding extra bananas will make this recipe extra delicious. Using more or even large bananas will only result in problems with the recipe.
- Add the raisins, walnuts, and vanilla extract to the banana mixture.
- Mix until well combined.
- Add the flour mixture to the wet ingredients, one-third at a time.
- Mix until each addition is just mixed in. Don’t overmix.
Other flours can be used in this recipe. Whole wheat flour and almond flour are two that I have heard worked well with this recipe, but it’s something you’ll have to experiment with to come up with the right proportions.
- Pour the batter into the greased loaf pan.
- Place the loaf pan on the center rack of the preheated oven and bake for 60-70 minutes or until a wooden toothpick or cake tester inserted into the center of the loaf comes out clean.
Place the pan on a wire rack to cool for 15 minutes. Then remove the delicious banana bread from the loaf pan.
This is my favorite way to use up leftover bananas, and after one bite, I know you’ll agree that this is the best banana bread recipe you’ve ever tried and is sure to become a family favorite.f
I like to make two loaves of this easy recipe and freeze one for another day. You can keep the bread frozen in an airtight container for up to three months.
Chef Tip:
Don’t have enough bananas? Freeze them until you have enough or have the time to make this quick bread. I suggest peeling them before freezing it will make things a lot easier.
Recipe FAQ’s
If your bananas are black, that means they’re perfect for banana bread. Just yellow and spotted are good, but really overripe is even better. Bananas get sweeter as they get riper.
If your bananas aren’t ripe enough, place them in a brown paper bag overnight to hurry the process.
Yes, you can make banana bread without eggs. Use applesauce, yogurt, or flax eggs as an egg substitute. Keep in mind that the texture and flavor of the bread may be slightly different.
Yes, you can freeze banana bread. Wrap the bread tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.
More Banana Recipes You’ll Love!
Banana Bread
Equipment
- 9 inch loaf pan
Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup sugar
- 2 large eggs
- 4 very ripe bananas mashed
- ½ cup golden raisins
- ½ cup walnuts chopped
- 1 teaspoon vanilla extract
Instructions
- Prepare a 9"loaf pan with butter and flour (or pan spray).
- Preheat the oven to 325 degrees F.
- Add the all-purpose flour, salt, baking soda, and baking powder to a small bowl. Whisk the dry ingredients together until well blended
- Add the melted butter and sugar to a large bowl. Mix until well combined.
- Add the eggs one at a time and whisk until completely blended into the mixture.
- Mash the bananas.
- Add the mashed bananas to the wet ingredients and mix until well combined.
- Add the raisins, walnuts, and vanilla extract and mix until well combined.
- Add the flour mixture to the wet ingredients one-third at a time. mixing until each addition is just mixed in. Don't overmix.
- Pour the batter into the prepared loaf pan.
- Place the loaf pan on the center rack of the preheated oven and bake for 60-70 minutes or until a toothpick inserted into the center of the banana bread comes out clean.
- Place the pan on a rack to cool for 15 minutes.
- Remove the banana bread from the pan and serve warm.
Notes
- Feel free to substitute walnuts for pecans or leave the nuts out altogether.
- Regular raisins, craisins, or dried blueberries can be used instead of golden raisins.
- Chocolate chips can be added if you’re a chocolate fan.
Bobbi says
Try almost every thing love them all. Keep the good work coming
Chef Dennis Littley says
Thank you!
Red says
Not sure what happened, but I followed recipe, baked at 325 for 60 minutes and it came out a bit dry. It had great flavor though. I never made it using golden raisins before, but it was very delicious. Could it have baked too long since it was dry? Also, my housemate and daughter both commented that there wasn’t much of banana taste – I agree. I’m going to try it again but will add another banana. Do you have an idea what I might have done to cause it to be dry? Again, wonderful recipe, Chef, and I will try again soon — it just needs more banana for our preference, and more moistness.
Chef Dennis Littley says
My first guess would be that you overbaked it, or might have accidentally used too much flour. This is the first time anyone said it was dry, as the recipe has always produced a very moist banana bread.
Cynthia Brower says
This recipe is almost identical to the one I use, except for 1/2c. of oil instead of melted butter. Normally, my bread rises well above the edge of the pan. Lately though it’s come out with a very low rise. I changed out for new baking powder and soda. Switched to plain salt. (not iodized) I was careful not to overmix the batter. I’ve been making this recipe for years and this has never happened before. I don’t know what’s happening and hoping you can give me a few ideas.
Thanks
Chef Dennis Littley says
I’m not sure what is wrong your recipe, have you tried my recipe?
Vicki H Diamantos says
I want to make this recipe, but the directions are unclear for the amount of mashed bananas to use. Four medium bananas is not a good amount. Please give cup measurements
Chef Dennis Littley says
its about 1 1/2 cups of mashed bananas. It’s not critical and can run from 1 1/4 to 1 2/4 cups.
Kerry says
This is a beautiful recipe. I have been making the same banana cake for many years, but this has taken over as the new best ever banana loaf with family & friends. The walnuts and golden raisins take the loaf to a new level. The 2nd time I made it, I iced it with a simple lemon icing, which was yummy too.
Chef Dennis Littley says
I love banana bread and this has always been my favorite recipe. I’m happy to hear you enjoyed it!
Monique Lavoie says
This is the best banana bread I ever tasted. Excellent recipe. It’s a keeper.
Chef Dennis Littley says
That’s what I like to hear!! Thanks for letting me know you enjoyed my banana bread