About the Recipe
This banana bread recipe is, hands down, the one that gets made the most often in my household. It’s the kind of recipe that’s slightly sticky and stained from all the times my kids have helped me make it—because, let’s be honest, the best recipes are the ones well-loved and well-used. Over the years, I’ve spent a lot of time perfecting this banana bread, tweaking ingredients to achieve that rich, moist texture I love in coffee shop-style banana breads.
I’ve tested countless recipes—from cookbooks, online sources, and even friends and family—but most were too cakey or lacked that satisfying density I was looking for. After plenty of trial and error, I finally landed on the perfect combination of ingredients to create a banana bread that’s incredibly simple to make yet full of flavor. It’s packed with ripe bananas, just the right amount of sweetness, and a wonderfully dense, moist crumb that makes it perfect alongside a cup of coffee or tea.
If you love banana bread as much as I do, you might also enjoy my Banana Cinnamon Monkey Bread—a fun, pull-apart twist that turns this classic into an irresistible treat. And for those days when you want something a little different, my Zucchini Bread is another favorite in our house, packed with warm spices and just the right amount of sweetness.
Whether you're a seasoned baker or just getting started, I’m confident this banana bread will quickly become a staple in your kitchen—just like it has in mine. So, let’s get baking!
Perfectly Moist & Dense – If you love coffee shop-style banana bread with a rich, tender crumb, this one delivers. No dry, crumbly texture here!
Made with Simple Ingredients – No fancy add-ins or hard-to-find ingredients. Just pantry staples and ripe bananas for the best flavor.
Easy to Make – Whether you’re a beginner or a pro in the kitchen, this recipe is as straightforward as it gets.
Versatile & Customizable – Want to add chocolate chips, nuts, or a cinnamon swirl? Go for it! This recipe is a great base for experimenting.
Stays Fresh & Freezes Well – Enjoy it for days at room temperature or freeze slices for a quick, delicious treat anytime.
What You'll Love
Can I use frozen bananas? Yes! If you have overripe bananas in the freezer, just let them thaw and drain off any excess liquid before mashing.
How do I know when my bananas are ripe enough? The best bananas for banana bread are very ripe—deep yellow with plenty of brown spots. The riper they are, the sweeter and more flavorful your bread will be.
Can I make this recipe into muffins? Absolutely! Just divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick comes out clean.
Can I add mix-ins? Of course! Try folding in chocolate chips, chopped nuts, or even a cinnamon sugar swirl for extra flavor.
How do I store banana bread? Store it at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months—just wrap them well and thaw as needed!
Can I reduce the sugar? Yes! If you prefer a less sweet banana bread, you can reduce the sugar by ¼ cup without significantly affecting the texture.
What’s the best way to serve this banana bread? It’s perfect on its own, but I love it slightly warm with a little butter, peanut butter, or even a drizzle of honey!
Frequently asked Questions
Ingredients
3 Ripe Bananas (mashed)
2 cups All-Purpose Flour
1 tsp Baking Soda
1/4 teaspoon Salt
1 cup Sugar
1/2 cup Vegetable Oil
1 teaspoon Vanilla Extract
Preparation
Start by mashing your bananas in a large mixing bowl. Nothing fancy needed here. Just the back of a fork and some arm strength. Once the bananas are thoroughly mashed (with very little to no lumps) add in the egg, vegetable oil and vanilla extract. With a hand mixer beat the ingredients together until you have a smooth pudding like texture. Next, add in the sugar. Mix until all the sugar has been well blended. Next, add in the salt and baking soda. Mix until well incorporated. Lastly, add in the flour 1/2 cup at a time, mixing after each addition.
Preheat the oven to 325F.
When you have your smooth batter, pour it into a bread loaf pan. (Mine measures 23.5 x 13.3 x 6.99 cm). Make sure to grease your pan with a bit of butter and dust with flour before pouring in the batter. This will help insure the loaf slides out more easily. I prefer this method to lining it with parchment paper, but if you prefer the parchment paper way, go right ahead.
Bake loaf for 1 hour (or 1h10 minutes) until the top of the bread is nice and golden or a toothpick inserted into the center comes out clean.
Let cool in the bread tin for about half an hour before removing the loaf and letting it cool completely on a wire cooling rack.
This cake is the perfect snack or quick breakfast treat. If you like your banana bread less sweet, you can opt to put 1/2 cup sugar instead. This recipe also works beautifully for banana muffins. Just alter the cooking time to 20-25 minutes.
Banana bread and muffins can be stored in the freezer if you want to make a big batch for the week. Just thaw at room temperature overnight before serving.
Enjoy!