Home » Desserts » Simple Banana Bread Recipe
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This is the most delicious and moist Banana Bread Recipe. No mixer required and the perfect way to use over ripe bananas. The perfect sweet bread recipe.
This post was originally published February 17, 2013. It has since been updated to include fresh photos and helpful tips.
Recipe Features:
Homemade banana bread is a recipe I have been trying to perfect for years.
No matter how many bananas I used I could never seem to get the right flavor.
Until now. This recipe rivals even my grandma’s tried and true classic banana bread! It is loaded with flavor, super moist, and the perfect way to use overripe bananas! The addition of cinnamon and nutmeg send the flavor over the top.
TIP: Make sure your bananas are overly ripe. They are easier to mash, making them easier to incorporate into the batter, and add the perfect level of sweetness!
BANANA BREAD INGREDIENTS
- Flour: We stick with all-purpose flour in this recipe, however I have made it with half whole wheat half all-purpose with delicious results.
- Baking Powder, Baking Soda, and Salt: Always double check the expiration date of your leavening agents. Expired baking powder will have less of an lift in the final bake and a box of soda that has been open for weeks will need replacing.
- Cinnamon and Nutmeg: Optional, but a very delicious addition to the batter.
- Butter: I know some recipes call for oil. However, we like the taste and texture you get from using salted butter.
- Sugar: Granulated sugar. Could you substitute brown sugar? Probably. But we find you get the most moist banana bread by using white sugar.
- Eggs: Large eggs that are at room temperature. Having your ingredients at room temp help them mix in evenly without over mixing the batter.
- Vanilla: Always use pure vanilla extract. My mom is obsessed with imitation, probably because the price tag is much lower, but we find it leaves a chemical aftertaste.
- Bananas: Over ripe bananas. You will need three medium sized, or about 1-1/4 to 1-1/2 cups of smashed banana.
- Yogurt, or Sour Cream: My secret ingredient. Yogurt or sour cream will add a delightful tang to the bread that really compliments the flavor and also adds a bit of moisture to the finished bake.
HOW TO MAKE HOMEMADE BANANA BREAD
- Preheat your oven to 325 degrees. Grease 1 loaf pan.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- Combine the soft butter with the sugar in a large bowl. Whisk with a hand mixer until fluffy. Add the eggs and vanilla extract and mix until combined.
- Fold in the bananas with a spatula.
- Fold in the dry ingredients and yogurt until just combined. Make sure you do not over mix the batter.
- Pour into your prepared loaf pan. Bake 30 minutes.
- Cover with foil and bake an additional 30 minutes or until a knife comes out clean.
HOW TO QUICKLY SMASH BANANAS FOR BANANA BREAD
This is my favorite tips for this recipe.. Smashing bananas is not super difficult, but using a zip top bag makes everything a bit smoother.
- Peel your ripe bananas and place them into a zip top bag.
- Close the bag, making sure to remove as much of the air as possible.
- Smash the banana with your hand until completely smooth.
- Cut off the corner and squeeze into your batter.
I feel like I should also mention, we use this version to freezer overly ripe bananas as well. That’s right, folks… YOU CAN FREEZE BANANAS.
I find that smashing a ripe banana and sealing it in a zip top bag makes it super simple for future use. All you need to do is pull it out and allow it to thaw for about 20 minutes. Add to your recipe and you are all set!
RECIPE TIPS AND FAQS
Ready for the secret? Mix by hand. Sounds simple enough but I know how appealing it is to dump all of the ingredients into your electric mixer. Trust me and stick to a good ol’ spatula. Hand mix and only mix until your ingredients are just incorporated. It is 100% ok to have lumps in the batter.
Over mixing can cause the bread to be dense and rubbery, which is never a good thing.
Can you make this recipe into muffins?
Yes, my friends, you definitely can.
Make the recipe below all the way through step 5.
Line a 12 cup muffin tin with paper liners.
Fill each cup until 3/4 full of batter.
Bake at 325 degrees for 20 minutes or until a toothpick comes out clean.
Why is my banana bread dry on the outside?
Two key factors when making this bread, mix by hand to avoid over mixing and measure your dry ingredients properly. Over mixing the batter will cause the banana bread to dry out and toughen by adding air pockets. Also, adding too much flour will create a dryer bread. Be sure to spoon and level the flour into a measuring cup to achieve the perfect ratio.
How over ripe should bananas be for banana bread?
The ripeness of your banana will really depend on your preferenceWe like to use very ripe, almost black bananas in our bread. The longer the banana ripens the more flavor and moisture it will add to the banana cake.
How do you keep banana bread moist?
After you have baking your bread, cool completely. Place a paper towel on the bottom of an airtight container or zip top bag. Cover the bread with a second paper towel and place in the container.
The bread will stay moist for up to 4 to 5 days.
MORE BANANA RECIPES TO TRY
- Easy Banana Bread Granola
- Banana Bread French Toast
- Sweet Banana Cream Pie Bars
- Coconut Banana Bread
- Go-To Pumpkin Bread Recipe
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5 from 1 vote
The BEST Banana Bread Recipe
Created by: Jesseca
Course Bread Recipes
Cuisine American
Prep Time 20 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 35 minutes minutes
1 loaf
This is the most delicious and moist Banana Bread Recipe. No mixer required and the perfect way to use over ripe bananas. The perfect sweet bread recipe.
Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter soft
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 medium overripe bananas
- 1/2 cup plain yogurt
Instructions
Preheat the oven to 325 degrees.
Grease 1 loaf pan with butter or baking spray. Optionally, you could also line the bottom with parchment.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Set aside.
Combine the soft butter with the sugar in a large mixing bowl. Do not use a stand mixer for this recipe. Whisk by hand, or with a hand mixer set to a low speed, until fluffy.
Add the eggs and vanilla extract and mix until combined.
Fold in the bananas with a spatula.
Fold in the dry ingredients and yogurt until just combined, best by hand with a spatula. Make sure you do not over mix the batter.
Pour into the prepared loaf pan and bake 30 minutes.
Cover with foil and bake an additional 30 minutes or until a knife comes out clean.
Remove the bread from the pan and allow to cool completely before storing.
Nutrition
Serving: 1slice | Calories: 234kcal | Carbohydrates: 120g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 316mg | Fiber: 4g | Sugar: 21g
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katie says
We had some leftover banananas. Saw this on pinterest and decided to give it a try. Honestly the best bread we have ever made. saving the recipe.
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donna says
I made this last night. I can honestly say it’s the best I’ve ever had. Loved it!
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Jesseca says
We love this recipe. So glad you enjoyed it as well.
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Leanne says
I love banana bread so you might have to help me come up with a good gluten free recipe. My kids love it too!
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