This is the best banana bread recipe you’ll ever make. Moist and delicious every time! And it’s infused with just the right amount of banana flavor. Homemade banana bread really is the best!
Try our fan-favorite Moist Zucchini Bread as well!
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Best Banana Bread Recipe
Best Banana Bread Recipe
There’s nothing better than the smell of banana bread swirling around your kitchen as it bakes in the oven. Our whole family loves banana bread but didn’t like it when it turns out dry and crumbly.
Problem solved with this recipe!
Not only is it soft and tender, but it also has the perfect amount of banana flavor, so it really is the best – a yummy loaf of goodness.
Readers absolutely love this bread!
Other Quick Bread Recipes
Trust us, you want to make Best Zucchini Bread too!
This moist Pumpkin Bread is a family favorite.
Three things that are key for delicious and moist banana bread:
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- Good quality butter
- Ripe, we mean really ripe bananas
- The topping (don’t skip this step, it’s worth it)
We find it’s perfectly okay to freeze the bananas and use them when it’s convenient. Toss them in the freezer when they get brown, and then use them whenever the urge for banana bread strikes!
Related: What Fruits and Vegetable to Freeze
Other key Ingredients
- Yogurt – this is the secret ingredient that keeps the bread so moist. You can use regular plain or Greek yogurt.
- Melted Butter – make sure you cool to room temperature.
- Real Vanilla Extra – the better the quality the better your end result.
What If I Don’t Have Ripe Bananas?
No problem, we have an easy solution.
For under-ripe bananas, bake them on a cookie sheet for 40 minutes at 300º F. The skins will turn black, but when cool, they’ll be ripe and ready to bake!
What Size Pan?
This recipe can be made in one tall 9-by-5-Inch Loaf Pan or 3 small. Sometime when giving them as gifts, it’s best to go for the small disposable kind as shown here…then you can keep one for the family 😉
How to Make Banana Quick Bread
Step 1 – prepare oven and pans
First, adjust the oven rack to lower-middle position and heat oven to 350 degrees F.
Then, grease and flour bottom only of a regular loaf pan, or grease and flour bottom and sides of a nonstick loaf pan.
Step 2 – mix dry ingredients
Whisk your four, sugar, baking soda, salt, and walnuts (if using) together in a large bowl and set aside.
Step 3 – mix wet ingredients
Next, mix the mashed bananas, yogurt, beaten eggs, melted butter, and vanilla with a wooden spoon in a medium bowl. Gently fold banana mixture into dry ingredients with a rubber spatula until just combined.
Important: Do not over mix.
Step 4 – prepare the topping
Prepare the topping by mixing the flour and sugar in a small bowl. Then add the cold butter and combine it into the flour mixture by chopping it into small bits.
Step 5 – place in pan
Place your batter into your prepared loaf pan and add sprinkle topping evenly over top and bake in preheated oven until loaf is golden brown and toothpick inserted in center comes out clean, about 50-55 minutes.
Step 6 – cool
Cool in the loaf pan for about 5 minutes, then transfer to a wire rack to cool the rest of the way.
Tip: This bread is amazing served warm with a little butter melted on top!
Other Banana Baking Ideas
Banana Oat Bars -an easy banana recipe that’s also wholesome.
Banana Almond Butter Muffins – a gluten-free recipe that gets rave reviews.
Banana Bread Recipe Ideas
- If you’re feeling chocolatey, you can cut back on the sugar a bit, and add 3/4 cup chocolate chips.
- This bread is also good if you make it into an orange spice loaf – follow the recipe, but add 1 tsp ground cinnamon, 1/4 tsp nutmeg, and 2 Tbsp grated orange zest to dry ingredients. Mmmm, delicious!
- If you’re a fan of banana nut bread, add 1 cup chopped walnuts or pecans.
How to Freeze Banana Bread
This bread is one of the best to freeze! It keeps its banana flavor beautifully.
- First, let the bread cool completely.
- Next, wrap either the whole loaf or individual slices in 2 layers of aluminum foil or plastic wrap.
- Now, put the wrapped bread in a large freezer-friendly storage bag. Seal, label, and date.
It should be used within about 3-4 months after it is placed in the freezer. Follow our tips for preventing freezer burn and you’ll always have fresh baked goods!
To thaw, take out of the freezer and place it on the counter or in the refrigerator until ready to eat.
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If you try this Banana Bread recipe or any other recipe on Suburban Simplicity then don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
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Best Banana Bread
This is the best banana bread recipe around. Moist and delicious every time! And it's infused with just the right amount of banana flavor. Homemade banana bread really is the best!
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Servings: 10
Calories: 417kcal
Equipment
- loaf pan
- mixing bowls
- Spatula
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup toasted walnuts (chopped course {optional})
- 4 very ripe (soft darkly speckled large bananas mashed well)
- 2 eggs (beaten lightly)
- 6 Tbsp butter (cooled and melted)
- 1/4 cup plain yogurt {you can substitute Greek yogurt}
- 1 tsp vanilla extract
For the Topping
- 3 Tbsp cold butter
- 3 Tbsp flour
- 3 Tbsp sugar
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Grease and flour bottom only of a regular loaf pan, or grease and flour bottom and sides of nonstick loaf pan.
- Whisk four, sugar, baking soda, salt, and walnuts if using together in a large bowl and set aside.
- Mix mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Gently fold banana mixture into dry ingredients with a rubber spatula until just combined. Don't over mix.
- Prepare the topping by mixing the flour and sugar in a small bowl. Then add the butter and combine it into the flour mixture by chopping it into small bits.
- Place batter into prepared loaf pan and add topping evenly over top and bake until loaf is golden brown and toothpick inserted in center comes out clean - about 50-55 minutes.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool the rest of the way.
- Serve warm or at room temperature.
Notes
This recipe freezes well. Just wrap well and place in an airtight freezer-friendly container or plastic bag.
If you're feeling chocolatey, you can cut back on the sugar a bit, and add 3/4 cup chocolate chips.
This bread is also good if you make it into an orange spice loaf - follow the recipe, but add 1 tsp ground cinnamon, 1/4 tsp nutmeg, and 2 Tbsp grated orange zest to dry ingredients. Mmmm, delicious!
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Calories: 417kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 318mg | Potassium: 281mg | Fiber: 2g | Sugar: 25g | Vitamin A: 405IU | Vitamin C: 4.3mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?Mention @Suburban_Simplicity or tag #suburbansimplicity!
This recipe was originally published in August 2017. It was updated with enhanced instructions and images on May 5, 2020.
Happy baking!
You may also like this recipe for moist and delicious Pumpkin Bread.
Or this recipe for Oatmeal Bars.
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