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Simple Banana Bread Recipe

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This is the most delicious and moist Banana Bread Recipe. No mixer required and the perfect way to use over ripe bananas. The perfect sweet bread recipe.

This post was originally published February 17, 2013. It has since been updated to include fresh photos and helpful tips.

loaf of baked bread on a striped towel

Recipe Features:

Homemade banana bread is a recipe I have been trying to perfect for years.

No matter how many bananas I used I could never seem to get the right flavor.

Until now. This recipe rivals even my grandma’s tried and true classic banana bread! It is loaded with flavor, super moist, and the perfect way to use overripe bananas! The addition of cinnamon and nutmeg send the flavor over the top.

TIP: Make sure your bananas are overly ripe. They are easier to mash, making them easier to incorporate into the batter, and add the perfect level of sweetness!

smashed banana in a zip top bag

BANANA BREAD INGREDIENTS

  • Flour: We stick with all-purpose flour in this recipe, however I have made it with half whole wheat half all-purpose with delicious results.
  • Baking Powder, Baking Soda, and Salt: Always double check the expiration date of your leavening agents. Expired baking powder will have less of an lift in the final bake and a box of soda that has been open for weeks will need replacing.
  • Cinnamon and Nutmeg: Optional, but a very delicious addition to the batter.
  • Butter: I know some recipes call for oil. However, we like the taste and texture you get from using salted butter.
  • Sugar: Granulated sugar. Could you substitute brown sugar? Probably. But we find you get the most moist banana bread by using white sugar.
  • Eggs: Large eggs that are at room temperature. Having your ingredients at room temp help them mix in evenly without over mixing the batter.
  • Vanilla: Always use pure vanilla extract. My mom is obsessed with imitation, probably because the price tag is much lower, but we find it leaves a chemical aftertaste.
  • Bananas: Over ripe bananas. You will need three medium sized, or about 1-1/4 to 1-1/2 cups of smashed banana.
  • Yogurt, or Sour Cream: My secret ingredient. Yogurt or sour cream will add a delightful tang to the bread that really compliments the flavor and also adds a bit of moisture to the finished bake.
dry ingredients poured on top of wet ingredients in a mixing bowl

HOW TO MAKE HOMEMADE BANANA BREAD

  1. Preheat your oven to 325 degrees. Grease 1 loaf pan.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. 
  3. Combine the soft butter with the sugar in a large bowl. Whisk with a hand mixer until fluffy. Add the eggs and vanilla extract and mix until combined. 
  4. Fold in the bananas with a spatula.
  5. Fold in the dry ingredients and yogurt until just combined. Make sure you do not over mix the batter.
  6. Pour into your prepared loaf pan. Bake 30 minutes. 
  7. Cover with foil and bake an additional 30 minutes or until a knife comes out clean.
banana bread batter poured into a baking tin ready for the oven

HOW TO QUICKLY SMASH BANANAS FOR BANANA BREAD

This is my favorite tips for this recipe.. Smashing bananas is not super difficult, but using a zip top bag makes everything a bit smoother.

  • Peel your ripe bananas and place them into a zip top bag.
  • Close the bag, making sure to remove as much of the air as possible.
  • Smash the banana with your hand until completely smooth.
  • Cut off the corner and squeeze into your batter.

I feel like I should also mention, we use this version to freezer overly ripe bananas as well. That’s right, folks… YOU CAN FREEZE BANANAS. 

I find that smashing a ripe banana and sealing it in a zip top bag makes it super simple for future use. All you need to do is pull it out and allow it to thaw for about 20 minutes. Add to your recipe and you are all set! 

close up photo of baked bread

RECIPE TIPS AND FAQS

Ready for the secret? Mix by hand. Sounds simple enough but I know how appealing it is to dump all of the ingredients into your electric mixer. Trust me and stick to a good ol’ spatula. Hand mix and only mix until your ingredients are just incorporated. It is 100% ok to have lumps in the batter.

Over mixing can cause the bread to be dense and rubbery, which is never a good thing.

Can you make this recipe into muffins?

Yes, my friends, you definitely can.
Make the recipe below all the way through step 5.
Line a 12 cup muffin tin with paper liners.
Fill each cup until 3/4 full of batter.
Bake at 325 degrees for 20 minutes or until a toothpick comes out clean.

Why is my banana bread dry on the outside?

Two key factors when making this bread, mix by hand to avoid over mixing and measure your dry ingredients properly. Over mixing the batter will cause the banana bread to dry out and toughen by adding air pockets. Also, adding too much flour will create a dryer bread. Be sure to spoon and level the flour into a measuring cup to achieve the perfect ratio.

How over ripe should bananas be for banana bread?

The ripeness of your banana will really depend on your preferenceWe like to use very ripe, almost black bananas in our bread. The longer the banana ripens the more flavor and moisture it will add to the banana cake.

How do you keep banana bread moist?

After you have baking your bread, cool completely. Place a paper towel on the bottom of an airtight container or zip top bag. Cover the bread with a second paper towel and place in the container.
The bread will stay moist for up to 4 to 5 days.

banana bread baked and in a tin

MORE BANANA RECIPES TO TRY

Still Hungry? Follow One Sweet Appetite on InstagramPinterest, and Facebook!

The BEST Banana Bread Recipe

The BEST Banana Bread Recipe

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

This is the most delicious and moist Banana Bread Recipe. No mixer required and the perfect way to use over ripe bananas. The perfect sweet bread recipe.

Ingredients

  • 1-1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 medium overripe bananas
  • 1/2 cup plain yogurt

Instructions

  1. Preheat the oven to 325 degrees.
  2. Grease 1 loaf pan with butter or baking spray. Optionally, you could also line the bottom with parchment.
  3. Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Set aside. 
  4. Combine the soft butter with the sugar in a large mixing bowl. Do not use a stand mixer for this recipe. Whisk by hand, or with a hand mixer set to a low speed, until fluffy.
  5. Add the eggs and vanilla extract and mix until combined. 
  6. Fold in the bananas with a spatula.
  7. Fold in the dry ingredients and yogurt until just combined, best by hand with a spatula. Make sure you do not over mix the batter.
  8. Pour into the prepared loaf pan and bake 30 minutes. 
  9. Cover with foil and bake an additional 30 minutes or until a knife comes out clean.
  10. Remove the bread from the pan and allow to cool completely before storing.

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Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 234Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 316mgCarbohydrates: 120gFiber: 4gSugar: 21gProtein: 15g
Pinterest graphic of bread with text overlay reading "The best banana bread"

katie

Tuesday 5th of February 2019

We had some leftover banananas. Saw this on pinterest and decided to give it a try. Honestly the best bread we have ever made. saving the recipe.

donna

Sunday 7th of September 2014

I made this last night. I can honestly say it's the best I've ever had. Loved it!

Jesseca

Monday 8th of September 2014

We love this recipe. So glad you enjoyed it as well.

Leanne

Monday 18th of February 2013

I love banana bread so you might have to help me come up with a good gluten free recipe. My kids love it too!

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