Best Banana Bread Recipe
This Best Banana Bread Recipe yields a moist, homemade loaf that’s incredibly easy, wonderfully flavorful, and perfect for using up those overripe bananas in your fruit bowl.
Full Recipe Introduction
Banana bread is a classic banana bread staple—a simple, comforting loaf that so many of us grew up on. You know what? I’ve baked more than 200 loaves in the past decade, tweaking every ingredient until it’s just right. This particular homemade version stands out because it balances sweetness and texture, thanks to ripe bananas and a touch of Greek yogurt for moisture. It’s a classic banana bread at heart but with a slight tang and tender crumb that makes it irresistibly delicious. I usually serve slices warm with a smear of salted butter for breakfast, or pack them in gift boxes during the holidays. Beyond flavor, bananas offer fiber and potassium, so it feels like a little treat that’s not completely indulgent. I love the way the aroma of baking bananas fills my kitchen—it’s like comfort in loaf form!
Why You’ll Love This Recipe
* Ready in one bowl—no extra dishes to wash
* Uses overripe bananas to cut down on food waste
* Moist and tender crumb thanks to Greek yogurt (or sour cream)
* Easy ingredient swaps for gluten-free or vegan tweaks
* Foolproof method—perfect for beginner bakers
* Classic banana bread flavor with a hint of nutmeg
* Crowd-pleasing snack, afternoon pick-me-up, or breakfast treat
* Freezer-friendly: bake ahead and enjoy for weeks
* No electric mixer needed—just a sturdy whisk and spatula
* Customizable add-ins: nuts, chocolate chips, or dried fruit
Ingredients
* 1¾ cups (220g) all-purpose flour (King Arthur Flour recommended; sub: gluten-free 1-to-1 blend)
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* ½ teaspoon fine sea salt
* 1 teaspoon ground cinnamon
* ¼ teaspoon freshly grated nutmeg
* ⅔ cup (135g) granulated sugar (or ½ cup packed brown sugar)
* ½ cup (113g) unsalted butter, melted and slightly cooled (Land O Lakes or coconut oil for vegan)
* 2 large eggs, room temperature
* 1 cup (240g) mashed overripe bananas (about 2–3 bananas)
* ½ cup (120g) whole milk Greek yogurt (or sour cream)
* 1 teaspoon pure vanilla extract (Nielsen-Massey if you’ve got it)
* ½–¾ cup optional stir-ins: chopped walnuts, pecans, or dark chocolate chips
Tips:
- Choose bananas with plenty of black spots for peak sweetness.
- Weigh bananas if possible—220g peeled gives reliable results.
- Cool melted butter slightly to avoid cooking the eggs.
Directions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
2. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly blended.
3. In another bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking until combined.
4. Stir in mashed bananas, Greek yogurt, and vanilla extract until the batter looks creamy and uniform.
5. Fold wet ingredients into dry just until no streaks remain—overmixing leads to a dense loaf. Gently stir in nuts or chips if using.
6. Pour batter into the pan and smooth the top. For a pretty crack, sprinkle a pinch of sugar or lightly brush with melted butter.
7. Bake 55–65 minutes, rotating the pan halfway through. A toothpick should come out with a few moist crumbs.
8. Let cool 10 minutes in the pan, then lift out on a rack. Slice when fully cool or enjoy warm if you can’t wait!
Servings & Timing
• Yield: 1 loaf (10–12 generous slices)
• Prep Time: 15 minutes
• Bake Time: 55–65 minutes
• Cooling Time: 20 minutes
• Total Time: About 1 hour 40 minutes
Variations
• Peanut Butter Swirl: Dollop ¼ cup creamy peanut butter on top and swirl with a skewer.
• Blueberry Banana: Gently fold 1 cup fresh or frozen blueberries into the batter.
• Vegan-Friendly: Use two flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and swap butter for coconut oil.
• Gluten-Free: Replace flour with a Bob’s Red Mill 1-to-1 blend and add an extra egg for structure.
• Zucchini Banana Bread: Stir in ½ cup grated zucchini for a veggie boost.
• Tropical Twist: Mix ½ cup shredded coconut and ¼ cup chopped macadamias for vacation vibes.
Storage & Reheating
• Room Temp: Wrap cooled loaf in plastic wrap or store in an airtight container for up to 3 days.
• Fridge: Keep sealed for up to 5 days; bring to room temp or toast slices before serving.
• Freezer: Slice and freeze in bags for up to 2 months; thaw overnight in fridge or on countertop.
• Reheating: Microwave a slice 10–12 seconds or toast it—top with butter or cream cheese for indulgence.
• Make-Ahead: Prepare batter up to 12 hours ahead; cover and refrigerate, then bake fresh.
Notes
Testing revealed that room-temp eggs blend more smoothly with butter, giving a lighter crumb. Too cold—and the butter seizes, making dense bread. Also, swapping 2 tablespoons of flour for almond flour boosts moisture without weighing it down. And honestly, a tiny pinch of flaky sea salt on top right out of the oven feels like a bakery secret.
FAQs
Q: Can I use brown sugar instead of granulated?
A: Absolutely—brown sugar adds a lovely molasses tone; swap ⅔ cup granulated for ½ cup packed brown sugar.
Q: Why is my banana bread dense?
A: Dense crumb often means overmixing; stir just until ingredients come together, and verify your baking soda is fresh.
Q: How ripe should the bananas be?
A: Aim for skin that’s heavily speckled or mostly black—under-ripe bananas won’t mash easily or sweeten the loaf.
Q: Can I halve this recipe?
A: Yes—use an 8×4-inch pan and bake about 45–55 minutes, checking doneness with a toothpick.
Q: Why did my loaf crack?
A: That crack is classic—it means the top baked faster. For a flatter top, lower oven to 325°F and extend bake time.
Q: How can I make it sugar-free?
A: Try a monk fruit sweetener or ⅓ cup maple syrup; reduce other liquids slightly and watch baking time.
Q: My bread didn’t rise—what happened?
A: Fresh leavening is key—if baking soda/powder is older than six months, replace it.
Q: Can I add chocolate chips?
A: Definitely—fold in up to 1 cup semisweet or dark chips for extra indulgence.
Conclusion
This Best Banana Bread Recipe brings together simplicity, classic flavor, and a tender, moist crumb you’ll crave all day long. Give it a whirl—you’ll turn those sad, overripe bananas into pure homemade joy. Don’t forget to leave a rating below, share your tweaks, or tag me on Instagram with #ClassicBananaBreadLove. Happy baking!
Best Banana Bread Recipe
Ingredients
- 1¾ cups all-purpose flour King Arthur Flour recommended; sub: gluten-free 1-to-1 blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ⅔ cup granulated sugar or ½ cup packed brown sugar
- ½ cup unsalted butter melted and slightly cooled (Land O Lakes or coconut oil for vegan)
- 2 large eggs room temperature
- 1 cup mashed overripe bananas about 2–3 bananas
- ½ cup whole milk Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract Nielsen-Massey if you've got it
- ½–¾ cup optional stir-ins chopped walnuts, pecans, or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly blended.
- In another bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking until combined.
- Stir in mashed bananas, Greek yogurt, and vanilla extract until the batter looks creamy and uniform.
- Fold wet ingredients into dry just until no streaks remain—overmixing leads to a dense loaf. Gently stir in nuts or chips if using.
- Pour batter into the pan and smooth the top. Bake 55–65 minutes, rotating the pan halfway through. A toothpick should come out with a few moist crumbs.
- Let cool 10 minutes in the pan, then lift out on a rack. Slice when fully cool or enjoy warm if you can't wait!
