Best Banana Bread Recipe

Overhead view of sliced loaf of banana bread with the front three slices laying down.

from kristineskitchenblog.com

This Banana Bread is moist, sweet and full of rich banana flavor. It's easy to make and perfect for breakfast or a snack. The brown sugar brings a touch of caramel flavor to the bread; you can replace it with granulated sugar if you prefer a simpler classic banana bread flavor.

Prep Time15

Cook Time1

Total Time1 15

Servings: servings (1 loaf)

Calories: 271kcal

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter melted and cooled slightly
1 ¾ cups mashed ripe banana 4-5 bananas
½ cup packed brown sugar light or dark
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Optional: 1 cup chopped walnuts, pecans or chocolate chips

Instructions

Preheat oven to 350° F. Spray a 4.5 x 8.5-inch (or 9x5-inch) loaf pan with cooking spray. Line the bottom and two long sides of the loaf pan with a piece of parchment paper, leaving a little overhang on the two long edges. This makes it easier to remove the bread from the pan.
In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
In a large mixing bowl, combine the melted butter, mashed banana, brown sugar, granulated sugar, eggs and vanilla. Whisk until well combined.
Pour the dry ingredients into the wet. Mix with a rubber spatula until just combined, being careful to not overmix. If you want to add nuts or chocolate chips, add them when the flour is almost mixed in and gently stir to combine.
Pour the batter into the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean. Let bread cool in the pan for 15 minutes and then use the parchment paper overhang to remove it to a wire rack to finish cooling. It's best to let the bread cool for at least 30 minutes before slicing; if you slice it when it's hot it will crumble.

Video

Notes

For a less sweet banana bread, reduce the total sugar to 1/2 cup. For a sweeter bread, use 1 cup of total sugar (I recommend using half brown sugar and half granulated sugar).
Banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Or, wrap tightly and freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with a piece of parchment paper to prevent them from sticking together.

Nutrition

Nutrition information is only an estimate.