Best Banana Bread
This banana bread recipe is moist, dense, and rich with banana flavor, inspired by a nostalgic family recipe and perfected over time. With tips for texture, moisture, and avoiding common baking mistakes, it's ideal for beginners and seasoned bakers alike.
Equipment
- mixing bowls
- spatula or wooden spoon
- whisk
- 9x5-inch loaf pan
- oven
- cooling rack
Ingredients
- 3–4 overripe bananas, mashed
- 2 eggs, room temperature
- 1/2 cup oil (or half oil, half melted butter)
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts or chocolate chips (optional)
- 2 tbsp Greek yogurt or sour cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, mash bananas until smooth.
- Whisk in eggs, oil (and/or butter), sugar, and vanilla.
- In a separate bowl, mix flour, baking soda, and salt.
- Gently fold dry ingredients into wet mixture. Don’t overmix.
- Add optional yogurt and mix-ins like nuts or chocolate.
- Pour into loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack.
Notes
For best results, use bananas that are nearly black. Let the bread rest overnight for deeper flavor. Store at room temperature for 3–4 days or freeze individual slices up to 2 months.
Nutrition
Calories: 210kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 190mgPotassium: 220mgFiber: 2gSugar: 12gVitamin A: 80IUVitamin C: 3mgCalcium: 20mgIron: 1.2mg