The Best Banana Bread

This is The Best Banana Bread recipe out there! It’s perfectly sweet and done in just 3 steps. No baking expertise required here! There’s no better way to use up over-ripened bananas. Never let that golden ingredient go to waste.

I’ve made my fair share of banana bread through the years. I’m pretty sure, at this point, the main reason I buy bananas anymore is to guarantee myself a fresh loaf at the end of the bunch. Even if I don’t end up whipping up a batch of this banana bread, I will always… ALWAYS freeze those browned bananas for later use. It is a sacred ingredient that should never be tossed.

Banana bread is always a sure-fire way to impress or gain yourself some brownie points. Bring it into the office, your friend’s house, a family gathering, maybe a first date? Or, make sure you actually like them first. Then pull out the big guns. Food truly is the way to anyone’s heart.

Ingredients

Click “Jump to the Recipe” at the top of the page or keep on scrolling down to the recipe card to get the ingredient amounts and instructions. I have substitutes and extra details here for you to check out!

• Ripe bananas – The browner the better. Don’t fear dark spots! This will give your banana bread so much moisture and the perfect amount of sweetness
• Granulated & brown sugar – You can adjust the amount of sugar in this recipe to suit your own preference. I love to use both types. The brown sugar will give your loaf such a delicious caramel-like flavor.
• Butter – I always use unsalted butter when I cook so I can have complete control over the sodium content.
• Egg – Use a large egg for this recipe.
• Baking soda & baking powder – If you only have baking powder on hand, that’s okay. Use 2 tsp. If you only have baking soda, I would go out and get some baking powder to use both. Baking soda, when used alone, has a very distinct and often unpleasant favor.
• All-purpose flour – If you want to use whole wheat, use 1 1/2 cups. I wouldn’t suggest using bread flour as it has a higher gluten content and will make your loaf chewier.
• Vanilla extract – Paste or fresh vanilla bean will work too.
• Cinnamon – If you don’t like cinnamon, you can leave it out. Feel free to adjust the amount if you’d like.
• Sour cream – This is the secret ingredient! Greek yogurt can be used instead.
• Salt – Season to taste.

Can I Make Gluten-Free Banana Bread?

Yes, you can! Use an equal amount of gluten-free flour to what I’ve called for in the recipe. With this type of quick bread, we aren’t looking for much gluten formation. I would suggest making sure you wrap your banana bread up very well once it has cooled. Goods baked with gluten-free flour have a tendency to dry out faster.

How To Make Banana Bread

1. Preheat the oven & prepare the loaf pan: Preheat the oven to 350F. Using either butter, cooking spray, or vegetable oil, generously grease your loaf pan. I used a 9×5″ pan.
2. Mix the batter: Mash the bananas with either a fork or a potato masher in a large bowl. In a separate bowl cream together the sugars and butter, then add the egg. Add this mixture to the bananas, along with the rest of the ingredients. Mix everything together using a spatula or wooden spoon.
3. Bake your loaf: Bake for 45 minutes to 1 hour. Let the banana bread cool on a wire rack and slice with a serrated knife to serve.

Can you believe it really is that easy? I wasn’t kidding!

How Do I Know When My Banana Bread Is Done Baking?

Every oven is different, and what works perfectly for me might not work for you. The best way to check if your banana bread is done is to use a toothpick. Insert the toothpick into the thickest part of your loaf and if it comes out clean, your banana bread is all done! If it comes out with batter, bake it for 5-10 minute intervals until it’s done. Make sure to test it with the toothpick in a different spot each time.

You’ll also see some cracks forming on top of the loaf with clearly cooked through batter between them This is a pretty good way to visually decipher an under-cooked loaf from a perfect one.

Tips for Making Your Banana Bread the Best

• Do not over mix the batter. When you mix too much, you work the flour and create too much gluten formation. This will give you a dense, dome-less loaf. Mix only until you don’t see any more flour.
• Keep some lumps in the bananas! When you bite into a slice of banana bread and there’s a piece of warm sweet banana in there, you’ll be thanking me.
• Want to reduce some calories? Replace the butter with applesauce.
• Let your bananas get nice and brown. Craving some banana bread right away? You can speed up the process by baking them at 250 F for 15- 20 minutes. Let the bananas cool fully before using them.

How To Store Banana Bread

This banana bread will last 2-3 days at room temperature or a week in the fridge. Make sure you have it wrapped well with plastic wrap, stored in an airtight container, or in a large freezer bag so it doesn’t dry out.

If you want to freeze your banana bread, slice it up and wrap each piece well with plastic wrap. You can store the wrapped pieces in a freezer bag, an airtight container, or just on their own. Thaw them at room temperature or give the slice a quick zap in your microwave.

Check out these easy recipes:

• Triple Chocolate Banana Bundt Cake
• Homemade Hamburger Buns
• Mini Mixed Berry Cheesecake Pies
• Easy 3 Ingredient Fudge
• Zucchini Bread

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