There's nothing quite like the smell of freshly baked banana bread recipe wafting through your kitchen. This foolproof banana bread recipe creates a perfectly moist, tender loaf packed with rich banana flavor and optional chocolate chips. Whether you're looking for an after-school snack or a weekend baking project, this time-tested recipe delivers consistent results every time.
Why You'll Love This Banana Bread Recipe?
This classic Moist Banana Bread Recipe has been perfected over generations, taking inspiration from vintage cookbooks like Betty Crocker's 1950s version while incorporating modern tweaks for the best texture and flavor. The beauty of this recipe lies in its simplicity - you only need basic pantry ingredients to create something truly special. Plus, it's incredibly versatile - make it plain, add chocolate chips, or throw in some nuts for extra crunch.
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Ingredients
The one 9x5-inch loaf:
- Optional: ½ cup chopped walnuts or pecans
- 3 medium ripe bananas (about 1½ cups mashed)
- ⅓ cup melted butter
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Optional: 1 cup semi-sweet chocolate chips
Ingredient Notes
- Flour: For a gluten-free version, substitute with a 1:1 gluten-free flour blend
- Chocolate chips: Dark, milk, or white chocolate chips all work wonderfully
- Bananas: Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness
- Butter: Unsalted butter works best, but salted butter can be used (just reduce the added salt to ⅛ teaspoon)
Instructions
Preparation
- Preheat your oven to 350°F (175°C)
- Grease a 9x5-inch loaf pan and line with parchment paper, leaving some overhang for easy removal
- Gather all your ingredients and equipment
Making the Batter
- In a large bowl, mash the ripe bananas until smooth
- Mix in the melted butter until well combined
- Stir in the sugar, egg, and vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt
- Gradually fold the dry ingredients into the banana mixture until just combined
- If using, gently fold in chocolate chips and/or nuts
Baking
- Pour the batter into your prepared loaf pan
- Smooth the top with a spatula
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay)
- Let cool in the pan for 10 minutes before transferring to a wire rack
- Preparation
Preheat the oven to 350°F (175°C), grease and line a loaf pan, and gather all ingredients.
- Making the Batter
Mash bananas, mix in butter, sugar, egg, and vanilla, then fold in dry ingredients and optional add-ins.
- Baking
Pour batter into the pan, smooth the top, bake for 50-60 minutes, then cool before transferring to a rack.
Equipment For Banana Bread Recipe
- 9x5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Wire cooling rack
Variations
Chocolate Chip Banana Bread
Add 1 cup of semi-sweet chocolate chips to the batter before baking for an indulgent twist on the classic recipe.
Air Fryer Banana Bread
This recipe can be adapted for the air fryer! Use a small loaf pan that fits your air fryer basket and bake at 320°F for about 25-30 minutes.
Storage
- Freezer: Wrap tightly in plastic wrap and aluminum foil, freeze for up to 3 months stand up well to freezing for X days/weeks/months.
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps fresh for up to 1 week
Top Tip
The key to super moist banana bread recipe is using very ripe bananas - they should be heavily speckled or even completely black. If your bananas aren't ripe enough, you can quickly ripen them by placing them in a brown paper bag with an apple for 24 hours.
FAQ
What is the number one mistake made when making banana bread?
The biggest mistake when making banana bread is using underripe bananas. Always use overripe bananas with dark spots or black peels, as they're sweeter and more flavorful. Underripe bananas make your bread less moist and lack the rich banana taste that makes this quick bread so delicious.
What is the formula for banana bread?
The basic banana bread formula follows a 3:1:2:3 ratio - 3 mashed bananas, 1 egg, 2 cups flour, and ¾ cup sugar. Mix wet ingredients first (bananas, eggs, butter), then combine with dry ingredients (flour, baking soda, salt). This simple ratio creates perfectly moist banana bread every time.
What is the best oil to use when making banana bread recipe?
The best oil for banana bread is melted butter or vegetable oil. While butter adds rich flavor, vegetable oil makes moister banana bread that stays fresh longer. Coconut oil is another excellent choice, adding subtle tropical notes that complement the banana flavor without overpowering it.
Can I eat 2 week old banana bread?
No, banana bread shouldn't be eaten after 2 weeks. Store banana bread at room temperature for up to 4 days, in the refrigerator for 7 days, or freeze for up to 3 months. Always check for mold or off-smells before eating stored banana bread. For best freshness, keep it in an airtight container.
This versatile banana bread recipe is perfect for both novice and experienced bakers. Whether you're making it with chocolate chips for a decadent treat or keeping it classic for breakfast, this recipe delivers consistently delicious results.
Give it a try and let us know how it turns out in the comments below!
Want to bake something savory? Our Homemade Bread Bowl Recipe is perfect for cozy soups, the Dutch Oven Bread Recipe gives you that perfect crusty loaf, and the Classic Homemade Bagels Recipe will have you enjoying fresh, chewy bagels right from your own kitchen!
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Banana Bread Recipe
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Measuring cups (dry)
- Liquid measuring cup
- Measuring spoons
- Wooden spoon or spatula
- Whisk
- Potato masher or fork (for bananas)
- Wire cooling rack
- Toothpicks (for testing)
Ingredients
- 3 medium ripe bananas about 1½ cups mashed
- ⅓ cup melted butter
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Optional: 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
Preparation (15 minutes)
- Preheat oven to 350°F (175°C)
- Grease a 9x5-inch loaf pan with butter or cooking spray
- Line with parchment paper, leaving overhang for easy removal
- Gather all ingredients and bring to room temperature
Mixing (10 minutes)
- Mash bananas in a large bowl until smooth
- Whisk in melted butter until combined
- Mix in sugar, egg, and vanilla until well blended
- In a separate bowl, whisk flour, baking soda, and salt
- Fold dry ingredients into wet mixture until just combined
- If using, gently stir in chocolate chips and/or nuts
Baking (55-60 minutes)
- Pour batter into prepared pan
- Smooth top with spatula
- Bake at 350°F for 55-60 minutes
- Test with toothpick at 50 minutes
- Cool in pan for 10 minutes
- Remove and cool completely on wire rack
Notes
- Banana Ripeness: Use very ripe, heavily speckled bananas
- Mixing: Don't overmix - stop when ingredients are just combined
- Temperature: All ingredients should be at room temperature
- Pan Size: Recipe specifically designed for 9x5-inch pan
- Altitude Adjustments:
- 3,000-5,000 ft: Add 2 tablespoon flour
- 5,000-7,000 ft: Add 3 tablespoon flour
- Doneness Test: Toothpick should come out clean or with few crumbs
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