email series
Best Banana Bread
This banana bread is phenomenal right out of the oven and even better toasted the next day.
If you’re anything like me, you need a few good banana bread recipes. I’ve never been able to accurately predict my family’s banana consumption: one week we go through ‘em all, and the next, they sit untouched, browning in the bowl. This tender banana bread with a crisp crust is my go-to basic banana bread recipe (if you’re looking for marbled, chocolate, chai-spiced, whole wheat, or coconut-flavored versions, click here). The bread is phenomenal right out of the oven and delicious all over again toasted for breakfast the next day. My family prefers it plain, but feel free to add nuts or chocolate chips, if you like.
What You’ll Need To Make Banana Bread
For a really moist, banana-y banana bread, use very ripe bananas. The bananas should at least be dark yellow with plenty of brown spots, and it’s okay if the skin has turned completely brown.
If you’d like to make banana bread and your bananas are not quite ripe enough, you have a few options:
- 24-Hour Method: Put the bananas (still attached at the stem) in a loosely sealed brown paper bag and let sit on the counter. The bananas give off ethylene gas which causes ripening, and trapping the gas in a bag speeds up this process.
- Quick Oven Ripening: Place the bananas in their peels on a parchment or foil-lined baking sheet (for easy clean-up in case they leak) and bake at 250˚F for 15 to 20 minutes or as long as it takes them to reach a deep brown color.
If you have overripe bananas and you’re not ready to bake, don’t let them go to waste – freeze them! I typically freeze them in bags of 2 or 3, as when mashed, they usually come out to about 1 cup (which is what most banana bread recipes call for). Simply peel the bananas and put them in an airtight container or freezer bag; when ready to use, thaw them in the bag and then mash.
Lemon juice may seem like an unusual ingredient in a banana bread recipe, but it works nicely without adding a lemony flavor to the bread. Similar to sour cream or buttermilk, it adds acidity to the batter that reacts with the baking soda to help the bread rise and give it a beautiful golden color, toasty flavor, and light, fluffy texture.
STEP-BY-STEP Instructions
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
Whisk to combine.
In the bowl of an electric hand mixer (or a stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time.
Beat well after each addition.
Add the mashed bananas, lemon juice and vanilla extract.
Mix well. It will look a little curdled at this point; that’s okay.
Add the dry ingredients.
Beat on low speed until just incorporated. Do not over mix.
Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.
Let cool in the pan for about 10 minutes.
Then turn out onto a wire rack to cool completely.
HOW TO STORE BANANA BREAD
Banana bread is best served fresh out of the oven, but it will keep for a few days, wrapped in foil and stored at room temperature. It can also be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil or freezer wrap, or place it in a freezer bag. Thaw overnight on the countertop before serving.
You may also Like
- Chocolate Banana Bread
- Marbled Banana Bread
- Banana Nut Muffins
- Sticky Toffee Banana Cake
- Ovenly’s Whole Wheat Banana Bread
Best Banana Bread
This banana bread is phenomenal right out of the oven and even better toasted the next day.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 cup mashed very ripe bananas, from 2-3 large bananas
- 2 tablespoons fresh lemon juice, from 1 lemon
- 1½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay.
- Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
Powered by 
- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 208
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 30 g
- Sugar: 14 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 394 mg
- Cholesterol: 51 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jen,
Can I cover the top with foil to prevent the sides from getting too brown or can I put those strips that u wet around the pan?
Thank you
Lin
Hi Lin, I wouldn’t keep it covered the whole time but if you find that the top is browning more than you’d like, you can loosely lay a piece of foil on top of the loaf pan.
Hi Jen,
I’ve made this recipe a couple of times now, and love it each time! Sometimes I also change it up by adding in 1 tsp of cinnamon and a cup of crushed almonds/walnuts for extra flavour and texture.
A friend of mine can’t have butter. So I would like to ask if I am able to change up the butter in the recipe to a neutral oil like Canola oil? So for example, rather than creaming the butter and sugar, I will be whisking the eggs and sugar until it is light and fluffy, before adding in the other wet/dry ingredients in. And if so, should I replace the butter and oil in a 1:1 ratio? Thank you again!
Hi Patrick, so glad you like this! If you need a replacement for butter, I’d suggest (solidified) coconut oil. You really need to cream the sugar and the fat and solidified coconut oil will do the trick. And you should use the same amount, so ½ cup. Hope that helps!
Hi Jenn,
Can I use lemon juice in a bottle in place of fresh lemons.
Thank you
Lin
Sure, Lin, that will work. Enjoy!
When I use lemon juice in the bottle, do I use 2 tablespoons of the bottled lemon juice?
Thank you
Lin
Yes, you’d use the same amount.
This is a delicious banana bread. I also subbed lime juice for the lemon. I have 2 bananas that I will use to make another loaf tomorrow. My glass loaf pan is perfect.
I have made this recipe several times now and it is absolutely phenomenal every time! Thank you for this recipe!
Hi Jenn,
First of, THANKS so so much for all of your recipes, every recipe I try comes out great, even when I’m scared of the texture at the beginning!
I was thinking of making a mango cake (have many that are ripe) and was wondering if I could use this recipe and substitute bananas for mango.
Thanks!
Hi Ana, glad you like the recipes! I don’t know how mango would work here. It may work, but it’s hard to say for sure without trying it myself. For the most predictable results, I’d suggest looking for a quick bread recipe intended for mangoes.
This is my second time making your recipe…because we have some lovely Tahitian lime trees on the property, I substituted lime for the lemon! And beause we live on Molokai, I also added 3/4 cup (approx) of macadamia nuts! So ONO!!!
PS…the bananas were ALSO from our property! We have somewhere in the neighborhood of 200 banana trees, all told, and they tend to all ripen at the same time…which makes recipes like THIS almost MANDATORY! Mahalo!
This lasted approximately 15 minutes after it came out of the oven. It’s a simple and perfect banana bread. I’m always looking for recipes for my 9 month grandson. This one was loved by all!
oh, btw….where’s the direction on oven baking temp? assuming 350?
Hi Elliot, you can find it immediately under the Instructions heading in the full recipe. And you’re correct – the oven temp is 350°F. Hope you enjoy!
Made this banana bread this morning. It is excellent! Thank you for the recipe.
Can I substitute almond flour instead of all purpose flour? Trying for a healthy substitute?
Hi Elaine, I wouldn’t recommend almond flour here – sorry! If you’d like to make this a bit healthier, you could try using some whole wheat flour. I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out!
My family now demands banana bread weekly. Great recipe!! Thank you 😊
So good. Taste different from other banana breads I have made: but a very pleasant surprise. This is definitely going to be my banana bread recipe going forward.
Hi Jen, what a great recipe! I’ve made it a couple of times now. I’m wondering, do you have a particular loaf pan that you recommend? Thanks for all your work – love every recipe on your site.
Hi Rachel, Glad you like this! I love these loaf pans. 🙂
Best Banana Bread indeed. Every recipe in this site is a safe bet. Thanks!
Love this banana bread! It tastes divine- very tender on the inside. Not overpowered with spices- I did add a dash of cinnamon. I also love the pictures & explanations of the recipes. I have your cookbook- WEEKNIGHT/WEEKEND absolutely love the recipes in there. Also the recipes use ingredients that most of us have on hand is another plus!!
This is the best banana bread I’ve ever made! Started eating right out of the oven… so light, moist,,and so much flavor! I might add chocolate chips next time.
I made this loaf and it was so so delicious!!! The next day it tasted even better. Love the texture and the flavour.
Such a delicate and fantastic banana bread with a cake-like consistency.
The lemon juice really made a difference. This will be my new favorite recipe.
I just baked your banana bread and didn’t have a loaf pan so I used large muffin tins and they are THE best I’ve ever tasted!
Moist, flavorful and love the lemon addition!
Bread sounds delicious! Do have one question….I see you are using dark coated pans to bake the bread. Do you recommend this type of pan over glass? Does bread bake differently?
Thank you!
Hi Ame, I prefer metal baking pans over glass, but you can bake this in a glass loaf pan. Just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
Hi there! I wanted to make this recipe in 3 smaller size loaf pans. Do you think that’ll work?
Hi Erin, I haven’t made this in mini loaf pans but I would guesstimate that you’d get either 2 or 3 loaves out of it. Hope that helps!
This recipe is phenomenal. I have celiac, so sub Bob’s Red Mill 1to1 Baking Flour. This results in great texture, incredible taste and looks exactly like the recipe photo. It’s my go-to Banana Bread Recipe also. Family Favorite!
Jenn,
Is the baking soda absolutely necessary?
Joy
Hi Joy, Yes it is.