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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Followed recipe almost exactly. Used 2 extremely ripe, medium bananas & added about 1/2 cup of walnut pieces. Was suspicious of the 45 min baking time, as every other banana bread I’ve made takes around 60 min. Sure enough, I had to add 10 min. Came out delicious! This one’s a keeper.
Thank you for sharing this banana bread recipe, it’s very simple yet so delicious, i baked 2 loaves , we ate one and froze the other one!
My kids love it , I appreciate how the steps were simple to follow!
Followed the recipe exactly and unfortunately, it was just mediocre. I don’t know what went wrong. 🙁 So surprised as all of the other recipes I have tried of Jenn’s have been off the charts delicious!
This was great. I added a couple of teaspoons of chia seeds for a little extra crunch.
Deliciously simple and a family favorite! I used three medium sized ripe bananas which gave it a perfect banana flavor. I omitted the lemon juice as I didn’t have any on hand. I also cut back a bit on the sugar since I added 3 bananas instead of 2.
I will definitely use this recipe again.
This banana bread is very easy to make. It turned out so nice and golden. I didn’t have any butter so I added 1/2 cup of oil. It’s very moist and my husband asked me to make it often. We are very happy with it.
Made this last week for my husband who loves banana bread. He was not disappointed. I’ve never toasted banana bread before, but let me tell you it’s delicious with butter smeared all over.
We always have “big eyes” when buying bananas so there are always a couple that get so ripe that we don’t want to eat them. I know to that banana bread has become a go-to favorite recipe during the pandemic, and this one is spot on and perfect. The last time I made it I added some dried cranberries and placed a line of whole pecans down the middle of the top for decoration. It was a nice tweak to a great recipe.
This is the BEST banana bread I have ever made. It is moist and very flavorful! Try this recipe NOW!
Delicious and easy Banana bread recipe, I added some mini chocolate chips on top for a little fun. Go to recipe, the bread disappears in our home .
I made this banana bread the other night and it came out fantasticly. I like simple recipes and thus is as simple as it gets. Thanks a bunch for the delicious bread and looking forward to making another in the future.
This is my go to banana bread recipe! I loved that it was so easy to make and was so moist! I ended up using 2 bananas and added 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 c walnut pieces, and 1/2 choc chips! The recipe filled my mini loaf pans perfectly and took about 25-30 min to bake. This ones a keeper! Thanks Jennifer!
This is great recipe! The addition of lemon juice is key!
I made this banana bread for the first time. My family liked it so much it only lasted 1 day in our house! I will definitely be making again very soon!
I made this banana bread this week and it came out perfect. I added chopped walnuts. Will definitely make this again.
I’ve made this bread a few times and it has been a winner every time. I also have doubled and tripled the recipe -I’m sure not the best idea-and it worked out with no issues. I also bake in mini loaf pans for give out as gifts.
I made this banana bread this weekend with my daughter, and it was a big hit. I will definitely double the recipe the next time because it was THAT good!
This bread is amazing, but try adding the streusel crunch topping from the pumpkin muffin recipe, totally amazing
EXCELLENT RECIPE!
IT WAS GONE BEFORE IT COULD GET COOL!
USED 1/2 CUP CHOPPED WALNUTS . PERFECT AMOUNT
Sounds almost like my mom’s banana tea bread. Hers has no lemon juice. I sometimes add mini chocolate chips to it for fun. Kids go crazy over this.! Im going to try this one .
I have found my favorite banana bread recipe of all time! The texture of this bread is perfect-I think it has to do with the process of creaming the butter and sugar vs using melted butter as many recipes call for. I added 1/2 cup of toasted walnuts and the baking time of 45 min was spot on. Thanks for consistently teaching us “chef level” techniques with your great recipes Jenn!
This is the best, simple and straightforward recipe for banana bread. It is flawless in accuracy and provides great flavour, yet diverse to customize according to your liking. I wouldn’t change a thing about the base recipe, but feel free to supplement with add-ins like different extracts (I’ve tried rum and almond), and mix-ins such as pecan, walnuts, coconut, chocolate chips, or blueberries . They all work!
I have made this several times and it is one of the best I’ve baked.
Absolutely phenomenal recipe! I love the hint of the lemon juice to give it that extra flavor. I know it’s not the healthiest, but I always add in some dark chocolate chips and it makes this bread perfect as a dessert or a very decadent breakfast. Thank you for sharing this!
I made your “go to” banana bread and now it is also mine. I loved the fact that it baked completely in 45 minutes without having moist areas in the middle of the loaf. Great taste and texture! Thank you for sharing the recipe.
I make this Banana Bread all the time. In a family of four, it doesn’t last more than 24 hrs because they gobble it up.
Absolutely delicious! I’ve made different bananas over the years and my kiddos rated this one as the best (just like Grandma’s they said…can’t get any better than that!)
I had lots of bananas so I doubled the recipe. I had to bake the two loaves about 5 min longer than the max time.
I only use this banana bread recipe! It has great flavor and comes together quickly. I’m always tempted to try another recipe but I don’t want to be disappointed so this is my go to!
After trying several other banana bread recipes from other sites, this one is a keeper. It is moist and delicious. I kept checking the cooking time, as former recipes caused the banana bread to be a bit too dry and browned on the sides. With my oven, the bread was perfect at 50 minutes, so I let it cool, sliced it, and froze it for daily use (but not without sneaking a slice while it was fresh). Fresh or frozen, it was perfect with a late afternoon cup of tea. By freezing it I am also not tempted to eat more than a slice a day. Thank you, Jen, for being such a reliable source. I use your recipes all the time. You’ve made sequestering more bearable for sure!
I’ve made banana bread since college days using various recipes and this recipe by far is the best! The bread is tasty moist and very flavorful. I added chopped walnuts before baking to the to top for a bit of crunch and it come out lovely! Can’t miss with this recipe!!
I have always used my grandmother’s recipe for banana bread but thought I would try this one as the other recipes from Once Upon a Chef are so good. Well, this is now my “go to” for banana bread and my family loves the new version. Thank you!
Just about every other week, I bake something on the weekend to bring in for my coworkers on Monday. Whenever I have bananas that are going brown, I want to make banana bread, banana pudding, or something else that I can use with the bananas either for home or for my office. I had a couple of recipes for banana bread but this one looked really easy. I followed the recipe exactly, and folded in some chopped walnuts before putting it into the oven. The banana bread came out smelling delightful, and turned out to be moist and delicious. My coworkers were raving about the taste, while having it with their coffee! I will certainly use this recipe again since it does not come out quite as dense as others I have tried. It is the perfect banana bread for a nice brunch, weekend guests, or an office snack!
This was a very quick and simple recipe, that turned out so good. It will definitely go into my collection. I must say that every recipe of yours I have tried has so far been a success. Thank you.
This is probably the best banana bread recipe I have ever used. It is simple to make and full of banana flavor. So great to have with coffee!
Hands down the best banana bread recepie I have ever used.!!
This banana bread was delicious. It’s very easy to make. I added walnuts to one loaf and chocolate chips to another. It’s very simple and not too sweet, which I prefer.
I have made this recipe multiple times. It’s so versatile and in my opinion, the best. You can add chocolate chips and grated orange rind for an amazing taste sensation.
This is an excellent banana bread. It has replaced my old “go to” recipe that I have made for years. My old recipe called for sour cream but I find this recipe even better without that ingredient. It is moist and light as previous reviewers have stated.
Made this bread with my grandson. It took a little bit longer to bake but was a huge hit! The only addition I made was to add chocolate chips. It is definitely my new go to recipe.
I have a “go to” banana bread recipe but decided to branch out and make this one. It was delicious and had a light texture. I made muffins rather than a loaf and I sprinkled some coarse sugar on top for a little crunch. Also, we are gluten free so I used my gluten free flour blend. I didn’t need to alter anything in this recipe … this recipe was pure gluten free goodness!
Made this banana bread and thought it was delicious. Gave some to my sister and she wanted the recipe!
I just made Jen’s Banana Bread for the first time and I LOVED it. I followed the recipe exactly as written. It’s easy to make, so moist, and not too sweet. I sliced it and wrapped individual pieces for the freezer. I pull out a piece whenever I’m in the mood and it tastes like I made it that day. I have a guest house that I rent out on Airbnb and welcome my guests with baked goods. This will be my new go-to welcome treat. So easy to have to have it ready to go in the freezer and they think I made it fresh for them.
The best banana bread recipe! Sometimes I throw in some chocolate chips. My kids love eating this as an afternoon snack.
My family loves banana bread and since I was going to see them (all grown!) and had bananas in the freezer I decided it was time for a treat!
The bread was great! I added abt 6 ozs of mini choc chips which is always a crowd pleaser.
I made this banana bread for my three grandchildren when they were coming to our house after school. My Daughter-In-Law is an amazing cook and baker and these kids are not your average kids to please! The banana bread was still a bit warm when I sliced it…… devoured! It’s the perfect amount of sweetness and the perfect texture. I did add a few chopped walnuts into the batter with a few semi sweet chocolate chips across the top. My eldest grandson (8) asked if would make it again as dessert after dinner with a scoop of vanilla ice cream. This recipe is a keeper for sure!
The flavor and texture are great with just the right amount of banana and sugar sensation. I always appreciate the detailed instructions/description in each recipe (for this one, “It will look a little curdled at this point; that’s okay”) It helps me not second guess what I may have just done wrong. I have made this recipe twice and each bake came out with a soft center even though the cake tester came out clean at 40 min. The first time I had used bananas I had previously frozen and thought maybe the consistency of the banana mash affected the bake. The second time I used fresh ripe bananas and had the same result- 40 min bake with clean cake tester, soft center of bread after it had cooled. Next time I will give it the extra 5 minutes.
I have made banana bread for decades. My son loves when I make it for him. So let’s just say that I have been comfortable in my banana bread making abilities.
This recipe knocked me off of my self created throne. What a great recipe! It’s flavorful, it’s moist, it’s soooo good! Thanks for another great recipe, Jen!
This is a delicious classic banana bread recipe, moist and tender, exactly what I’m looking for in banana bread. My only addition is some cinnamon sugar over the top before it bakes, it adds a lot to the crust.
Banana bread searches always yield a recipe that someone says is “so good”. Well this one really is!
I have made it numerous times, customizing with whatever I feel like adding, and it always turns out great. MY favorite way is to add chopped pecans. Husband enjoys mini chocolate chips in the batter. I have doubled the recipe and it keeps well, because when I don’t, it vanishes too quickly.
Thanks for another delicious addition to my recipe collection.
This banana bread is the best ever. I have made it dozens and dozens of time. I’ve even divided the batter into three mini pans so I could share the wealth. Many friends have told me this is the best banana bread I’ve ever had. I agree!!!
Thank you Jennifer for sharing your recipes. It always brightens my day when I see an Email from you in my inbox.
Great Banana Bread….I added chocolate chips and oh my! Love it.