Best Banana Bread
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Say hello to your new favorite banana bread recipe! With its tender crumb, rich flavor, and irresistibly crisp crust, it’s simply the best!
Are you on the hunt for the perfect banana bread recipe? Look no further—this is the one you’ve been searching for! Tender with a crisp crust, it’s absolutely phenomenal fresh out of the oven, and equally delicious when toasted up for breakfast the next day. You may be surprised to see an unusual ingredient in the recipe: lemon juice. It doesn’t give the bread a lemony flavor but rather enhances the banana flavor. Its acidity also interacts with the baking soda, helping the bread rise and giving it a golden color, toasty flavor, and light, fluffy texture.
My family loves this banana bread plain, but you can easily add nuts or chocolate chips to give it some extra oomph. If you’re looking for more variations, I’ve got you covered with an array of options, including marbled banana bread, chocolate banana bread, and chai-spiced banana bread. You can never have too many banana bread recipes!
Table of Contents
“Best banana bread ever! And I have tried a lot of different recipes. I think the secret is the lemon juice!”
What You’ll Need To Make Banana Bread
- All-purpose flour: Provides the structure for the bread.
- Baking soda and baking powder: Act as leavening agents to help the banana bread rise and become fluffy.
- Butter: Adds richness, moisture, and flavor to the bread, and helps create a tender crumb.
- Sugar: Sweetens the bread and contributes to the golden-brown crust when baked.
- Eggs: Bind the ingredients together, add structure, and contribute to the bread’s rise and fluffiness.
- Mashed very ripe bananas: The star ingredient that provides moisture, sweetness, and distinct banana flavor to the bread. For a really moist, banana-forward 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. (See the FAQs below for tips on how to speed up ripening.)
- Lemon juice: Enhances the banana flavor and reacts with the baking soda to aid in leavening and browning.
- Vanilla extract: Enhances the overall flavor of the banana bread, adding depth and warmth.
- Jump to the printable recipe for precise measurements
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.
Frequently Asked Questions
If you’re in a hurry to ripen bananas for baking, there are a couple of methods you can try:
24-Hour Method: Place the bananas (still attached at the stem) in a loosely sealed brown paper bag and let them sit on the counter. Check them after 24 hours to see if they’ve ripened to your liking.
Quick Oven Ripening: If you need ripe bananas even faster, you can use your oven. Place the bananas, still in their peels, on a foil-lined baking sheet to catch any leakage. Bake them at a low temperature of 250°F for 15 to 20 minutes or until they develop a deep brown color. This method helps break down the starches in the bananas quickly, resulting in a softer texture and sweeter flavor.
Yes, banana bread can 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. Crisp up individual slices in the toaster for a fresh-baked effect.
The bread should be stored at room temperature in an airtight container or wrapped tightly in plastic wrap or aluminum foil to prevent it from drying out. If properly stored, it will stay fresh for 2 to 3 days. If you’re not planning to eat it within that time frame, freeze for longer storage.
Absolutely! If you have overripe bananas and you’re not ready to bake, don’t let them go to waste. I typically freeze them in bags of 2 or 3, as mashed, they typically yield about 1 cup, which is what most banana recipes call for. Simply peel the bananas, place them in an airtight container or freezer bag, and freeze. When you’re ready to bake, thaw them in the bag and then mash.
Banana Bread Video Tutorial
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Best Banana Bread
Say hello to your new favorite banana bread recipe! With its tender crumb, rich flavor, and irresistibly crisp crust, it’s simply the best!
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
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- 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.
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If I want some dome should an extra 1/2 c of flour do it??
Thanks, the guy at 9k ft.
Jim
Hi Jim, I’d suggest using an additional 1/4 cup of flour (just keep in mind that the cake won’t be quite as moist).
Hi, The recipe looks yummy. I was wondering if this bread/ cake will stay fresh and moist for 3-4 days as I need to carry it with me while traveling. Can we use medium sized eggs? Thanks for your reply in advance. DV
Hi DV, Yes, this should keep okay for 3 – 4 days and medium eggs are fine. Enjoy!
This is a foolproof delicious recipe but I’ve also tweaked it a few times in making it. I usually try to make baked items as healthy as possible, so I substituted Whole Wheat flour for the regular flour, used 1/2 cup of sugar only, and canola instead of butter. I’ve made jumbo muffins as well as the bread loaf, both work great. The recipe yields 5 jumbo muffins.
When ever I make banana bread it rises then at the end it will sink in the center even though it is cooked all the way through. What I’m I doing wrong?
Hi Bill, There are several potential reasons a cake may sink. Because it could be happening due to a variety of factors, I’d suggest skimming this article to see if there’s one issue that resonates with you. Hope it helps you get to the bottom of it!
Love your recipe – and I’m embarrassed to say I forgot to add the butter and it turned out to be the best banana bread I’ve ever made ! I used 3 bananas but did measure them and I used 1 tsp vanilla and 1/2 tsp coconut extract – otherwise followed your recipe and baked it for 45 min.
Very good! I didn’t have any lemon juice, and i don’t think ive ever added it to banana bread but i’m curious to see how it affects the flavor. My daughter and I just made this and it is moist and perfectly sweet. I didn’t measure the bananas, just put in two big ones. The bread is very good hot and slathered with butter, and my daughter said its the best banana bread ever. Thank you!
This was an awesome recipe. It had just the right amount of sweetness. You can also try adding different extracts, such as coconut or almond for flavor. The bread was really moist and had a good taste.
I thought this banana bread was really good. It wasn’t too dense or heavy like some banana bread is. I followed the recipe with the exception of decreasing the sugar slightly, just because I always do that when baking to make myself feel better :-). It was still delicious.
I made this bread at the recommendation of a good friend and it was good. I used salted butter and added chocolate chips because I’m a chocoholic. I found it to be delicious but was lacking in flavor, it was good but I still have my go to that I’ll use instead.
Delicious recipe
Hello Jenn,
I cannot take butter/margarine because of my health issues. Can I substitute butter with oil? If yes will olive oil work and how much should I use it?
Thanks
Hi Fari, I do think oil (1/2 cup or 120 ml) will work in this recipe since the butter is melted.
The recipe says butter softened but in your reply to Fari February 19 you said oil would work since butter is melted! Am I missing something?? Also, your recipes are the best and we’ve enjoyed so much!! Thank you 😊
Mary 10/10/18
Just out of oven & is deeeeelicious!!
Sorry for the confusion, Mary – I recently changed the recipe. 🙂
Can I do this without any sugar? Thanks
Hi J, You can cut the sugar back by 1/4 to 1/2 cup but I definitely wouldn’t omit it – sorry!
This is my second time in less than a week making this bread. My children always request it. They find it so delicious. They also help mash the bananas.
We add about 1/2 cup of semi-sweet chocolate chips to it. Great recipe! Easy to make.
This is a great recipe. Simple, not too sweet, and I love the crispy edges. I live at 4,800 ft above sea level. Since there was quite a bit of leavening in this recipe, I kept the full amount of baking soda but decreased the baking power to 1/2 t. and the rise was perfect.
I was just wondering if adding cinnamon and other spices would alter the taste? And if not, was there a reason you didn’t add it?
Thanks!
I don’t use them in this recipe so you can really taste the banana, but it’s perfectly fine to add cinnamon, nutmeg, etc. Hope you enjoy!
This was then best banana bread recipe I’ve ever baked (& I’ve baked a lot). I used 1 cup ap flour and 3/4 cup whole wheat pastry flour but otherwise followed the recipe exactly. It’s so simple I didn’t think it would be special but it is! Just the right amount of sweetness, moist & the top and edges have a slight crunch. I had to cover the loaf for the last 15 minutes because my oven runs hot and the top was already nice and brown.
Simple and accurate. Thanks!
I combined this recipe with the directions of the Coconut Pecan Banana Bread:
https://www.onceuponachef.com/recipes/banana-bread-with-coconut-and-pecans.html
I liked the simplicity of this recipe’s ingredients (I only had the basics). I also added leftover dried cranberries, walnuts, and juice/pulp of a clementine instead of lemon juice. I did not over stir the large ingredients and did not fall to the bottom 🙂 It tasted great!
My husband said that this may be the best banana bread he’s ever had! I used 3 overripe bananas and the flavor was delicious!
This is a good recipe, less sugar than most banana breads that use 1 cup of sugar. But, I use 1/2 cup and it is just fine (of course, I also add 1/2 cup of chocolate chips!). I also use 1/2 white and 1/2 whole wheat flour.
My family loves this recipe! My very pick son said “mom, your banana bread is good!” I add 1/2 cup choc chips. Recipe comes out great with Earth Balance butter sticks if anyone needs dairy free.
I haven’t made this yet but I like the fact that you put the cup amount in not just the amount of bananas. I take my ripe bananas and blend them together and freeze them in 1 and 2 cup freezer bags. That way I don’t have frozen bananas laying everywhere in my freezer with no date on them as to how long they have been sitting there.
Good idea about freezing the bananas!
Banana bread is my favorite quick bread to make. Thank you for my new favorite recipe! The lemon juice does make a significant difference. I no longer have a metal loaf pan but do have a Le Creuset loaf pan with ceramic coating. Should I change temp or bake time for this pan? Thanks!
Hi Lisa, I think the bake time and temp would be the same. So glad you like the recipe!
Thank you for a great recipe. I’m baking in an 8×8 at 325 degrees for 18-20 minutes. My guess is you won’t see this before I opo it in 😉 but are there any changes you would make to that? Thanks much!
Nicolette
Hi Nicolette, Sorry if I’m responding too late– my guess is that you’ve already baked this. My suggestion for temp and bake time would be a bit different, though. I’d stick to the 350 degrees in the recipe and suspect it would take about 35 minutes.
Also, do we need to sift the flour? I always do it but am never if we are always supposed to do that for all recipes 🙂 Can i refrigerate the batter and bake it the next day or two days’ time? TQ!
Hi Mariyah, Flour no longer needs to be sifted so that’s one less thing you have to do :). However, the batter does need to be baked right after mixing or it won’t rise properly. Enjoy!
Hi Jenn,
I love this recipe so much! I usually don’t have lemon on hand. Would it alter the bread much without it? What other substitutes could I use?
Also, how long can we keep a banana peeled and refridgerated? If it is soft, browned and soupy is it still good?
Thank you! -Mariyah
Hi Mariyah, the lemon juice reacts with the baking soda in the recipe to help the bread rise. You can make it without it, but the bread may be a little flatter/heavier. Some other readers that didn’t have lemon juice mentioned they used orange juice or apple cider vinegar with success. And, yes, the banana is fine to use. Enjoy!
I would like to make this in cupcake portions. How long shouldn’t I bake for?
Hi Kathleen, if it’s a standard-sized cupcake/muffin pan, I’d start checking them at about 18 minutes.
Thank you so much! Turned out beautifully! Couldn’t eat just one!
Absolutely love this recipe. Made it exactly as written. My daughters (8 and 10) can easily follow the recipe and do everything on their own. They make it and one likes it just as is, the other takes half and adds some chocolate chips into it. Thanks for a great recipe.
Great recipe. It came out a tad dry for me. I followed the steps exactly except used 2/3 of the sugar. The sweetness was perfect. Baked for 45 mins. Any pointers would be appreciated 🙂
Thank you!
Hi Raghida, this bread is typically quite moist. Perhaps it was a tiny bit overbaked. I’d try removing it from oven 2 – 3 minutes earlier next time.
Sugar is considered a wet ingredient (because it melts into a liquid). That may account for the dry texture.
This was super delicious and easy!! I didn’t have enough all purpose flour, so I used self-rising instead (Gold Medal brand) and just left out the baking powder and the salt. Turned out perfect! Thank goodness I found a way to use up some of that flour!
Oh my this is good! So beautifully moist. I added half a cup each of semi-sweet chocolate chips and chopped walnuts to mine and it tastes great. I also reduced the sugar to 1/3 of the recipe because of the chocolate, but I was possibly overcautious– I don’t like banana bread to be overly sweet but it could stand to be a little sweeter than I made this time. I’ll use more sugar next time. And there’ll definitely be a next time!
Best banana bread recipe I’ve ever used! I mixed the baking soda and baking powder with the wet ingredients (sounds like baking heresy but recommended by King Arthur Flour for a better rise), and added a generous half cup of toasted walnuts to the batter. I also scattered a handful of nuts on top of the batter.
My new favorite. Loved it!
I’am not a fan of baking , but I was in the mood for Banana Bread because I had over riped bananas. this was not only easy but delicious! I used coconut oil instead of butter and only 1/2 cup sugar and it came out excellent. I did add walnuts. YUM
The best ever and so easy to make. It makes me look like a winning baker!
I chuckled when you said this is your daughter’s favorite recipe. I have a family member that has to eat more simple tasting foods and this recipe won the prize. It is perfect texture and not too wet of a bread. It is very flavorful but not exotic….just plain and simply delicious. It is very good sliced and toasted or put on the griddle with butter. Kids will love it but the adults will too.
Hi I had several over ripe bananas in my freezer (just throw them in with the peel on, they look nasty but don’t take long to thaw and peel). This recipe is delish; for fun I subbed out the butter for coconut oil; and used about 1/4 cup of coconut sugar instead of regular white sugar. Also blitzed some regular oats in my blender and subbed in 3/4 for flour. The end result was lovely, likely a bit more dense due to my changes but still really moist and flavourful. I toasted some walnuts and had them on the side. Don’t get me wrong I love butter, just like to swap some with coconut oil if I think it will work, and it did! Thank you!
Thank you! Another brilliant recipe! So easy to follow with amazing results…I don’t think this loaf will last long!!
Can you use bottle lemon juice instead of fresh? Thanks!!!
Yes, that will work 🙂
what about lemon essential oil? i want to make this but dont have fresh lemon on hand
Hi Kim, I don’t know much about cooking with essential oils, so I’m really not sure– I’m sorry!
My family loves these!! My loaf pan was 9 x 6 so I decided to make muffins instead…baked for exactly 18 minutes…made 17 muffins….will make again soon!
Fantastic. I made this last week and actually ate it in the delivery room right after my baby was born. So delicious and comforting! It’s perfect as is, but I also added chocolate chips to part of the loaf as an extra treat. Yum. Will definitely make it again. Thank you!
What a nice post-delivery snack :). Congratulations on your new arrival!
I am using the same pan in a new oven, but in order to get the inside cooked through, the outside is getting a bit too brown. Should I try a lower temp for a few minutes longer? (I don’t have an oven thermometer). Many thanks Jenn!
Hi Abbie, You could try a slightly lower oven temp and extending the baking time by a few minutes, or you could keep the bread covered for part of the baking time so it doesn’t brown too much before it’s fully baked.
Outstanding!
Double recipe (made gifts and gave away)
Substituted 1/2 Oats, all Coconut Oil
No Sugar
Sprinkled Fresh Cranberries in the middle of batter with a sprinkling of brown sugar
Very Yummy!
Thanks for the tips! I love oats in banana bread, and the coconut oil is a brilliant idea. Also with the sweet banana cutting back or no sugar is an excellent idea.
Moist, not too sweet, perfect texture. My grandson and I make this recipe. He loves to cook and we added 1/2 cup semi sweet chocolate morsels and 1 cup of chopped walnuts. This is a recipe that will be handed down in the family (with and without the nuts and morsels).
If I use salted butter, do I eliminate the 1/4 tsp of salt?
Yes. that should work. Enjoy!
I love all of your recipes! !!! Is the flour measured by spoonfuls into the cup? Thank you!!!
So glad to hear you like the recipes Crystal! Yes, I spoon the flour into the measuring cup and then level it off with a knife.
Thank you!!!!! I was a horrible cook until i found your recipes!!! Thank you for such detailed explanations! !!!
This makes the best banana bread. Easy recipe, to follow. Thanks for sharing.
Love your recipe. Sometimes I will add 1/2 c maraschino cherries. My grandkids like it with the cherries.
I love this recipe, as I have loved all your recipes that I have tried! I’ve made your banana bread several times, and have tried a couple of variations that I’d like to share. I have substituted the lemon juice for spiced rum, and added chocolate chips and raisins. Yum! In addition, I have substituted orange juice for lemon juice and added pecan pieces. Your site has rejuvenated me in the kitchen, post retirement, and family,friends, and neighbours are enjoying the inspiration I’m getting from your site! Thanks so much, Jenn! I’m so glad I found you!
This is my go to recipe for banana bread. I use this recipe for muffins as well. I bake them on 350 F for 25-30 minutes. I substitute the butter with coconut oil and add sometimes spinach and flex seeds for my 3 year old son. He loves them.
Does the baking time need to be adjusted if I’m using a glass loaf pan instead of a metal one?
Hi Jane, the general rule of thumb for baking in glass (versus metal) pans is to decrease the temperature by about 25 degrees. It’s not likely that you’ll need to adjust the baking time, but check the bread for doneness to make sure.
Delicious and fast. Which is a win win in our house.
How many minutes would it take to make muffins with this recipe? Thanks!
Hi Mimi, I’d start checking after about 18 min. for standard muffins.