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| Meta Title | The Perfect Banana Bread Recipe | Stress Baking |
| Meta Description | This is THE BEST simple and easy banana bread recipe - moist, perfect banana bread loaded with flavor. One bowl, no mixer. The ONLY banana bread recipe you need! |
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| Boilerpipe Text | JUMP TO RECIPE
JUMP TO VIDEO
5
from
119
votes
This is THE BEST banana bread recipe – easy to make, moist banana bread that is crisp on the outside and loaded with flavor. One bowl, no mixer required! This is the ONLY banana bread recipe you'll ever need! Only have one banana? Try my
small batch one banana muffins
!
Michele said:
“This is my most favorite banana bread recipe! I love it so much. It came out perfectly in a bundt pan. We added walnuts and extra dark chocolate… YUM! Also, your trick to ripen bananas worked perfectly. <3 Thanks, Leslie!
⭐⭐⭐⭐⭐
“
I spent literal years trying to come up with the perfect banana bread recipe, and after many,
many
iterations of this recipe, I finally found the
perfect
combination! This is a
moist
banana bread recipe, but not
heavy
. It's
flavorful
, but not loaded with
sugar
. The top has just the right amount of crunch, and the whole thing smells
amazing
.
I'm not a fan of bananas in general, but
good lord
do I love this banana bread. There's something about the aroma that is so calming and comforting. Somehow, over the years, banana bread became my go-to comfort food.
Side note:
Does Yankee Candle make a banana bread scent? I'm going to look into that, ASAP.
(Okay, I looked, and they don't – but
this company
does!)
Key Ingredients
Banana
– Because, you know, banana bread! You want them to be very ripe, and will need about 3 medium bananas.
Eggs
– Make sure they're room temperature as that makes them easier to incorporate into the batter.
Buttermilk
– I really don't recommend swapping this for anything else. If you don't have any, the good news is it's super easy to
make your own buttermilk
if you have milk and vinegar or lemon juice around.
Unsalted butter
– I always call for unsalted butter because I want to control the amount of salt in my recipes. You can also swap it for canola oil or greek yogurt.
Pure vanilla extract
– This really rounds out the flavor of the whole thing nicely.
Light brown sugar
– I know some folks have had good results with dark brown sugar or coconut sugar, but I haven't tried those personally.
All-purpose flour
– I haven't tried it with alternatives like almond flour, but if you do let me know how it goes!
Baking soda
– The baking soda will interact with the acid in the buttermilk to give the loaf moisture and rise.
Salt
– I only add a pinch of table salt as I want the sweetness of the ripe bananas to shine through.
Ground cinnamon –
This is optional, but I really love the addition of cinnamon for the overall flavor.
How to make a simple banana bread recipe
Step 1:
In a large bowl, mash banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a couple of seconds.
Step 2:
Add eggs, buttermilk, melted butter, and vanilla and whisk until well combined.
Step 3:
Add brown sugar and whisk again until well combined.
Step 4: Add flour, baking soda, salt,
and cinnamon, and whisk until just combined.
Step 5:
Pour batter into prepared pan and bake on rack in the lower third of the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean.
Step 6:
Leaving loaf in the pan, place it on a wire rack to cool for 15-20 minutes. Invert and carefully remove the loaf and place it back on the wire rack to cool completely.
The best kind of bananas for banana bread
You want to make perfect banana bread? Well, if you're making banana bread, so guess what the most critical ingredient is? The bananas! Having the ripest bananas possible is going to be the key to your success.
The darker the peel is, the more ripe and sweet it is.
You want the bananas to be practically black for optimal flavor. They're going to be falling apart when you peel them – and that's perfect! You've probably heard them referred to as
overripe
bananas.
I find that I can tell when they're almost ready to go because my whole pantry smells like bananas. And while it's not my
favorite
scent, it sure does make it easy to know when to use them.
Oh, no – my bananas aren't ripe!
You have a couple of options:
Offset the flavor by tweaking the other ingredients.
Because the bananas won't be as flavorful or sweet, you can add another few tablespoons of brown sugar and another pinch of salt to help with the overall flavor profile.
You can quickly ripen the bananas
by placing them on a foil-lined baking sheet and baking them at 300°F for 15 minutes, or until the peels are black. Let them cool, then add them to the bowl and start mashing!
Tips for making the best banana bread
Make sure your bananas are ripe.
Like I mentioned above, I'm talking about the darkest bananas possible – or at the very least, yellow with streaks of brown on the peel. The riper they are, the more flavor and sweetness they're going to add.
If you're not a fan of small banana chunks in your bread
, you can blend the bananas instead of just mashing them. But for banana lovers, a good old-fashioned mashing is all it takes.
When I say that you need to coat the pan with nonstick spray, I mean it.
Make sure you cover every inch to ensure your loaf comes out easily when it's done.
Don't have buttermilk handy?
The good news is it's super easy to
make your own buttermilk
if you have milk and vinegar or lemon juice around.
Banana bread flavor variations
Add some crunch!
I don't add nuts to mine when I make it, but I know lots of people love the added crunch of walnuts. If you're into that sort of thing, toss 1/2 cup of chopped walnuts into the batter, and maybe sprinkle some on top, too – you know, for good measure. Voila – you've got banana nut bread!
Want to add fresh blueberries?
Toss 1 1/2-2 cups fresh blueberries in 1 Tablespoon of all-purpose flour to coat, then gently fold into the batter at the end of step 5.
Try adding cranberries and lemon.
Add 1 1/2 cups cranberries and 1 Tablespoon fresh lemon zest.
You can't go wrong with chocolate chips, either.
Add 1/2 cup milk, and semisweet or dark chocolate chips.
Drizzle the top with peanut butter!
Warm a couple of tablespoons of peanut butter in the microwave and then drizzle it on top of the baked loaf.
Can you use a banana bread recipe for muffins?
Heck yeah, you can! Use this same recipe, but instead of a loaf pan, fill
muffin tin
cups 3/4 full and bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops are set and golden.
How do you keep banana bread moist?
To make sure you have moist banana bread and that it doesn't dry out, you should always wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container at room temperature for up to 5 days. Even better? Wrap it
and
stick it in a covered container.
That crack down the middle of freshly baked bread is what I live for. It's imperfectly perfect, and that's exactly the way I like it. I know lots of people like to lie a thin slice of banana down the top, but I'm not about that life.
Does banana bread freeze well?
Yes! Make sure your loaf has cooled completely, and then wrap each loaf tightly in a couple of layers of plastic wrap and then put it in a large resealable bag and seal it tightly.
Place in your freezer for up to 2 months.
To defrost, remove the loaf from the plastic bag, unwrap it, and let set on a wire rack until it comes to room temperature (about 3 hours).
FAQs
What if my bananas aren't ripe?
Offset the flavor by tweaking the other ingredients.
Because the bananas won't be as flavorful or sweet, you can add another few tablespoons of brown sugar and another pinch of salt to help with the overall flavor profile.
You can quickly ripen the bananas
by placing them on a foil-lined baking sheet and baking them at 300°F for 15 minutes, or until the peels are black. Let them cool, then add them to the bowl and start mashing!
Can bananas be too ripe for banana bread?
Absolutely not!
The darker the peel is, the more ripe and sweet it is.
You want the bananas to be practically black for optimal flavor. They're going to be falling apart when you peel them – and that's perfect! You've probably heard them referred to as
overripe
bananas.
What are the ingredients in banana bread?
For my banana bread recipe, the ingredients are: bananas, eggs, buttermilk, melted butter, vanilla extract, light brown sugar, all-purpose flour, baking soda, salt, and ground cinnamon.
Is banana bread healthy or unhealthy?
I wouldn't call it
healthy
, but it's certainly better than sitting down with an entire sheet cake.
Does banana bread need to be refrigerated?
I avoid it if I can. To make sure you have moist banana bread and that it doesn't dry out, you should always wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container. Even better? Wrap it
and
stick it in a covered container.
Can you freeze banana bread?
Yes! Make sure your loaf has cooled completely, and then wrap each loaf tightly in a couple of layers of plastic wrap and then put it in a large resealable bag and seal it tightly. Place in your freezer for up to 2 months. To defrost, remove the loaf from the plastic bag, unwrap it, and let set on a wire rack until it comes to room temperature (about 3 hours).
Why does my banana bread crack on top?
I don't find the crack on top to be a bad thing – in fact, it's one of my favorite parts of this recipe! The crack happens when the loaf is starting to set in the oven, but continues to rise more.
What makes banana bread dark brown?
Golden brown color is good, but if it's dark brown that's usually a sign that there was too much baking soda included (aka: it was overmeasured). It can also happen if you use a dark loaf pan and your oven runs a bit hot.
Why is my banana bread dry?
If you use too much flour or not enough liquid ingredients, or the loaf is baked too long, the banana bread could turn out dry.
Rating this recipe is a great (and free) way to support Stress Baking.
After you've enjoyed this recipe, click on the stars below to share your experience – thank you!
Prep Time:
5
minutes
Cook Time:
1
hour
Total Time:
1
hour
5
minutes
Servings:
8
to 10 slices (1 loaf)
✓
Read the recipe beginning to end
✓
Check oven calibration
✓
Check expiration dates
✓
Properly measure ingredients
✓
Check butter temperature
1
cup
mashed very ripe banana
,
about 3 medium bananas
2
eggs
,
room temperature
⅓
cup
buttermilk
½
cup
unsalted butter, melted
,
canola oil, or greek yogurt
1
teaspoon
pure vanilla extract
1
cup
light brown sugar
,
packed
1 ¾
cup
all purpose flour
1
teaspoon
baking soda
pinch
salt
pinch
of ground cinnamon
,
optional
Preheat oven to 325°F and spray a 9×5 loaf pan with non-stick spray. Set aside.
In a large bowl, mash banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a couple seconds.
1 cup (150 g) mashed very ripe banana
Add eggs, buttermilk, butter or oil, vanilla and whisk until well combined.
2 eggs
1/3 cup (80 g) buttermilk
1/2 cup (113 ½ g) unsalted butter, melted
1 teaspoon pure vanilla extract
Add brown sugar and whisk again until well combined.
1 cup (220 g) light brown sugar
Add flour, baking soda, salt and cinnamon, and whisk until just combined.
1 3/4 cup (218 ¾ g) all purpose flour
1 teaspoon baking soda
pinch salt
pinch of ground cinnamon
Pour batter into prepared pan and bake on rack in the lower third of the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean.
Leaving loaf in the pan, place on wire rack to cool for 15-20 minutes. Invert and carefully remove loaf and place back on wire rack to cool completely.
Slice into 8 pieces and enjoy!
Don't have buttermilk handy?
You can substitute 1/3 scant cup whole milk mixed with 1 teaspoon of white vinegar or freshly squeezed lemon juice. Just stir the two to mix, and let sit on the counter for 5-10 minutes before using.
If you're not a fan of small banana chunks in your bread, you can blend the bananas instead of just mashing them.
For a crunch, add 1/2 cup of chopped walnuts into the batter, and maybe sprinkle some on top, too.
Want to add fresh berries? Toss 2 cups fresh blueberries in 1 Tablespoon all purpose flour to coat, then gently fold into the batter at the end of step 5.
Make sure you cover every inch of your loaf pan with nonstick spray to ensure your loaf comes out easily when it's done.
Storage
: To make sure your banana bread doesn't dry out, you should always wrap it tightly in plastic wrap, tin foil, or store it in an airtight container at room temperature for up to 5 days. Even better? Wrap it
and
stick it in a covered container.
To freeze
, wrap each completely cooled loaf tightly in a couple layers of plastic wrap and then put it in a large resealable bag and seal tightly. To defrost, remove the loaf from the plastic bag, unwrap, and let set on a wire rack until it comes to room temperature (about 3 hours).
To make muffins,
fill muffin tin cups 3/4 full and bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and tops are set and golden.
Calories:
346
kcal
|
Carbohydrates:
53
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
173
mg
|
Potassium:
166
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
442
IU
|
Vitamin C:
2
mg
|
Calcium:
49
mg
|
Iron:
2
mg
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations.
Learn more here
.
Recipe created by
Leslie Kiszka |
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[Home](https://stressbaking.com/) / [Recipes](https://stressbaking.com/category/recipe/) / [Bread Recipes](https://stressbaking.com/category/recipe/breads/) / The Perfect Banana Bread Recipe
# The Perfect Banana Bread Recipe
By[Leslie Kiszka](https://stressbaking.com/about/)
Posted
Feb 1, 2016
Mar 25, 2026
Updated
Mar 25, 2026
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support\!
[JUMP TO RECIPE](https://stressbaking.com/the-perfect-banana-bread/#recipe) [JUMP TO VIDEO](https://stressbaking.com/the-perfect-banana-bread/#recipe-video)
5 from 119 votes
*This is THE BEST banana bread recipe – easy to make, moist banana bread that is crisp on the outside and loaded with flavor. One bowl, no mixer required! This is the ONLY banana bread recipe you'll ever need! Only have one banana? Try my [small batch one banana muffins](https://stressbaking.com/one-banana-muffins/)\!*
**Michele said:** *“This is my most favorite banana bread recipe! I love it so much. It came out perfectly in a bundt pan. We added walnuts and extra dark chocolate… YUM! Also, your trick to ripen bananas worked perfectly. \<3 Thanks, Leslie\!* ⭐⭐⭐⭐⭐*“*
I spent literal years trying to come up with the perfect banana bread recipe, and after many, *many* iterations of this recipe, I finally found the **perfect** combination! This is a *moist* banana bread recipe, but not *heavy*. It's *flavorful*, but not loaded with **sugar**. The top has just the right amount of crunch, and the whole thing smells *amazing*.
I'm not a fan of bananas in general, but ***good lord*** do I love this banana bread. There's something about the aroma that is so calming and comforting. Somehow, over the years, banana bread became my go-to comfort food.
**Side note:** Does Yankee Candle make a banana bread scent? I'm going to look into that, ASAP. *(Okay, I looked, and they don't – but [this company](https://amzn.to/35gvh90) does!)*
## Key Ingredients
- **Banana** – Because, you know, banana bread! You want them to be very ripe, and will need about 3 medium bananas.
- **Eggs** – Make sure they're room temperature as that makes them easier to incorporate into the batter.
- **Buttermilk** – I really don't recommend swapping this for anything else. If you don't have any, the good news is it's super easy to [make your own buttermilk](https://stressbaking.com/how-to-make-buttermilk/) if you have milk and vinegar or lemon juice around.
- **Unsalted butter** – I always call for unsalted butter because I want to control the amount of salt in my recipes. You can also swap it for canola oil or greek yogurt.
- **Pure vanilla extract** – This really rounds out the flavor of the whole thing nicely.
- **Light brown sugar** – I know some folks have had good results with dark brown sugar or coconut sugar, but I haven't tried those personally.
- **All-purpose flour** – I haven't tried it with alternatives like almond flour, but if you do let me know how it goes\!
- **Baking soda** – The baking soda will interact with the acid in the buttermilk to give the loaf moisture and rise.
- **Salt** – I only add a pinch of table salt as I want the sweetness of the ripe bananas to shine through.
- **Ground cinnamon –** This is optional, but I really love the addition of cinnamon for the overall flavor.
## How to make a simple banana bread recipe
**Step 1:** In a large bowl, mash banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a couple of seconds.
**Step 2:** Add eggs, buttermilk, melted butter, and vanilla and whisk until well combined.
**Step 3:** Add brown sugar and whisk again until well combined.
**Step 4: Add flour, baking soda, salt,** and cinnamon, and whisk until just combined.
**Step 5:** Pour batter into prepared pan and bake on rack in the lower third of the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean.
**Step 6:** Leaving loaf in the pan, place it on a wire rack to cool for 15-20 minutes. Invert and carefully remove the loaf and place it back on the wire rack to cool completely.
## The best kind of bananas for banana bread
You want to make perfect banana bread? Well, if you're making banana bread, so guess what the most critical ingredient is? The bananas! Having the ripest bananas possible is going to be the key to your success.
**The darker the peel is, the more ripe and sweet it is.** You want the bananas to be practically black for optimal flavor. They're going to be falling apart when you peel them – and that's perfect! You've probably heard them referred to as *overripe* bananas.
I find that I can tell when they're almost ready to go because my whole pantry smells like bananas. And while it's not my *favorite* scent, it sure does make it easy to know when to use them.
## Oh, no – my bananas aren't ripe\!
You have a couple of options:
- **Offset the flavor by tweaking the other ingredients.** Because the bananas won't be as flavorful or sweet, you can add another few tablespoons of brown sugar and another pinch of salt to help with the overall flavor profile.
- **You can quickly ripen the bananas** by placing them on a foil-lined baking sheet and baking them at 300°F for 15 minutes, or until the peels are black. Let them cool, then add them to the bowl and start mashing\!
## Tips for making the best banana bread
- **Make sure your bananas are ripe.** Like I mentioned above, I'm talking about the darkest bananas possible – or at the very least, yellow with streaks of brown on the peel. The riper they are, the more flavor and sweetness they're going to add.
- **If you're not a fan of small banana chunks in your bread**, you can blend the bananas instead of just mashing them. But for banana lovers, a good old-fashioned mashing is all it takes.
- **When I say that you need to coat the pan with nonstick spray, I mean it.** Make sure you cover every inch to ensure your loaf comes out easily when it's done.
- **Don't have buttermilk handy?** The good news is it's super easy to [make your own buttermilk](https://stressbaking.com/how-to-make-buttermilk/) if you have milk and vinegar or lemon juice around.
## Banana bread flavor variations
- **Add some crunch\!** I don't add nuts to mine when I make it, but I know lots of people love the added crunch of walnuts. If you're into that sort of thing, toss 1/2 cup of chopped walnuts into the batter, and maybe sprinkle some on top, too – you know, for good measure. Voila – you've got banana nut bread\!
- **Want to add fresh blueberries?** Toss 1 1/2-2 cups fresh blueberries in 1 Tablespoon of all-purpose flour to coat, then gently fold into the batter at the end of step 5.
- **Try adding cranberries and lemon.** Add 1 1/2 cups cranberries and 1 Tablespoon fresh lemon zest.
- **You can't go wrong with chocolate chips, either.** Add 1/2 cup milk, and semisweet or dark chocolate chips.
- **Drizzle the top with peanut butter\!** Warm a couple of tablespoons of peanut butter in the microwave and then drizzle it on top of the baked loaf.
## Can you use a banana bread recipe for muffins?
Heck yeah, you can! Use this same recipe, but instead of a loaf pan, fill [muffin tin](https://www.amazon.com/Caraway-Non-Stick-Ceramic-12-Cup-Muffin/dp/B0B7B71ZZM?crid=YN9K0DRKSTZV&keywords=caraway%2Bmuffin%2Bpan&qid=1693957240&sprefix=caraway%2Bmuffin%2Bpan%2Caps%2C91&sr=8-1-spons&ufe=app_do%3Aamzn1.fos.18ed3cb5-28d5-4975-8bc7-93deae8f9840&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1&linkCode=ll1&tag=strebaki-20&linkId=13b100e6083efe170f197eafcad9f7f0&language=en_US&ref_=as_li_ss_tl) cups 3/4 full and bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops are set and golden.
## How do you keep banana bread moist?
To make sure you have moist banana bread and that it doesn't dry out, you should always wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container at room temperature for up to 5 days. Even better? Wrap it *and* stick it in a covered container.
That crack down the middle of freshly baked bread is what I live for. It's imperfectly perfect, and that's exactly the way I like it. I know lots of people like to lie a thin slice of banana down the top, but I'm not about that life.
## Does banana bread freeze well?
Yes! Make sure your loaf has cooled completely, and then wrap each loaf tightly in a couple of layers of plastic wrap and then put it in a large resealable bag and seal it tightly.
Place in your freezer for up to 2 months.
To defrost, remove the loaf from the plastic bag, unwrap it, and let set on a wire rack until it comes to room temperature (about 3 hours).
## FAQs
**What if my bananas aren't ripe?**
**Offset the flavor by tweaking the other ingredients.** Because the bananas won't be as flavorful or sweet, you can add another few tablespoons of brown sugar and another pinch of salt to help with the overall flavor profile. **You can quickly ripen the bananas** by placing them on a foil-lined baking sheet and baking them at 300°F for 15 minutes, or until the peels are black. Let them cool, then add them to the bowl and start mashing\!
**Can bananas be too ripe for banana bread?**
Absolutely not! **The darker the peel is, the more ripe and sweet it is.** You want the bananas to be practically black for optimal flavor. They're going to be falling apart when you peel them – and that's perfect! You've probably heard them referred to as *overripe* bananas.
**What are the ingredients in banana bread?**
For my banana bread recipe, the ingredients are: bananas, eggs, buttermilk, melted butter, vanilla extract, light brown sugar, all-purpose flour, baking soda, salt, and ground cinnamon.
**Is banana bread healthy or unhealthy?**
I wouldn't call it *healthy*, but it's certainly better than sitting down with an entire sheet cake.
**Does banana bread need to be refrigerated?**
I avoid it if I can. To make sure you have moist banana bread and that it doesn't dry out, you should always wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container. Even better? Wrap it *and* stick it in a covered container.
**Can you freeze banana bread?**
Yes! Make sure your loaf has cooled completely, and then wrap each loaf tightly in a couple of layers of plastic wrap and then put it in a large resealable bag and seal it tightly. Place in your freezer for up to 2 months. To defrost, remove the loaf from the plastic bag, unwrap it, and let set on a wire rack until it comes to room temperature (about 3 hours).
**Why does my banana bread crack on top?**
I don't find the crack on top to be a bad thing – in fact, it's one of my favorite parts of this recipe! The crack happens when the loaf is starting to set in the oven, but continues to rise more.
**What makes banana bread dark brown?**
Golden brown color is good, but if it's dark brown that's usually a sign that there was too much baking soda included (aka: it was overmeasured). It can also happen if you use a dark loaf pan and your oven runs a bit hot.
**Why is my banana bread dry?**
If you use too much flour or not enough liquid ingredients, or the loaf is baked too long, the banana bread could turn out dry.
Rating this recipe is a great (and free) way to support Stress Baking.After you've enjoyed this recipe, click on the stars below to share your experience – thank you\!
## The Best Recipe for Moist Banana Bread
4\.87 from 119 votes
This is THE BEST banana bread recipe – easy to make, moist, perfect banana bread that is crisp on the outside and loaded with flavor. One bowl, no mixer required! Next time, try out my [triple chocolate banana bread](https://stressbaking.com/triple-chocolate-banana-bread-2/), [cranberry pumpkin banana bread](https://stressbaking.com/cranberry-pumpkin-banana-bread/), [banana berry breakfast cookies](https://stressbaking.com/paleo-berry-breakfast-cookies/).
[Saved\!](https://app.grow.me/)
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 5 minutes minutes
Servings: [8](https://stressbaking.com/the-perfect-banana-bread/) to 10 slices (1 loaf)
### Equipment
- [9″x5″ loaf pan](https://www.amazon.com/dp/B0B7BG163F?_encoding=UTF8&aaxitk=45f65cf0cb92e774e504bf6c0227d4da&content-id=amzn1.sym.7dd77237-72be-4809-b5b5-d553eab7ad9d%3Aamzn1.sym.7dd77237-72be-4809-b5b5-d553eab7ad9d&hsa_cr_id=7250532670101&pd_rd_plhdr=t&pd_rd_r=1bbb9ec2-d9a2-4e84-aafe-394008114225&pd_rd_w=qDD9A&pd_rd_wg=7TvS2&qid=1681925744&sr=1-2-9e67e56a-6f64-441f-a281-df67fc737124&th=1&linkCode=ll1&tag=strebaki-20&linkId=37b9a642856b3bde3a3a81e63acbf48c&language=en_US&ref_=as_li_ss_tl)
- [Potato masher](https://www.amazon.com/KitchenAid-KO008OHOBA-Gourmet-Stainless-Masher/dp/B07TKMY2NW?dchild=1&keywords=potato%2Bmasher&qid=1629481938&sr=8-11&th=1&linkCode=ll1&tag=strebaki-20&linkId=b387b55271079c19f0c914a069c7bb14&language=en_US&ref_=as_li_ss_tl)
- [Mixing bowls](https://www.amazon.com/OXO-Grips-3-Piece-Stainless-Steel-Mixing/dp/B001715PN8?th=1&linkCode=ll1&tag=strebaki-20&linkId=f3900a02a827940d16ad9c80abd9187e&language=en_US&ref_=as_li_ss_tl)
- [Whisk](https://www.amazon.com/dp/B09JB92WLH?asc_item-id=amzn1.ideas.203DM39TVD595&th=1&linkCode=ll1&tag=strebaki-20&linkId=dc582cc05abe4b8cd0ca10d6acba70a0&language=en_US&ref_=as_li_ss_tl)
### Ingredients 1x 2x 3x
- 1 cup mashed very ripe banana, about 3 medium bananas
- 2 [eggs](https://www.amazon.com/s?k=large+egg&i=grocery&crid=20J6B24GO58DQ&sprefix=large+egg%2Cgrocery%2C93&linkCode=ll2&tag=strebaki-20&linkId=37ef33557bd3c3d69035cc02557c9786&language=en_US&ref_=as_li_ss_tl), room temperature
- ⅓ cup [buttermilk](https://www.amazon.com/s?k=buttermilk&i=grocery&crid=142ILN04140WB&sprefix=buttermilk%2Cgrocery%2C58&linkCode=ll2&tag=strebaki-20&linkId=c5704bd601904964241be287f20e9fec&language=en_US&ref_=as_li_ss_tl)
- ½ cup [unsalted butter, melted](https://www.amazon.com/s?k=unsalted+butter&i=grocery&crid=3RZSSVGZ0B4ZU&sprefix=unsalted+butter%2Cgrocery%2C76&linkCode=ll2&tag=strebaki-20&linkId=5ed7b9182a5b9ae83bfaa562b4a20cab&language=en_US&ref_=as_li_ss_tl), canola oil, or greek yogurt
- 1 teaspoon [pure vanilla extract](https://www.amazon.com/s?k=pure+vanilla+extract&i=grocery&sprefix=pure+vanilla%2Cgrocery%2C74&linkCode=ll2&tag=strebaki-20&linkId=6b5d92abbdd695fef8e1e14aa761a745&language=en_US&ref_=as_li_ss_tl)
- 1 cup [light brown sugar](https://www.amazon.com/s?k=light+brown+sugar&i=grocery&crid=17GXYXZ1EWV4&sprefix=light+brown+sugar%2Cgrocery%2C149&linkCode=ll2&tag=strebaki-20&linkId=9e4a5549a35c222b68036869b4e25bbf&language=en_US&ref_=as_li_ss_tl), packed
- 1 ¾ cup [all purpose flour](https://www.awin1.com/cread.php?awinmid=98207&awinaffid=2123607&ued=https%3A%2F%2Fshop.kingarthurbaking.com%2Fitems%2Funbleached-all-purpose-flour)
- 1 teaspoon [baking soda](https://www.amazon.com/s?k=baking+soda&i=grocery&crid=161BRNUB4USYA&sprefix=baking+sod%2Cgrocery%2C90&linkCode=ll2&tag=strebaki-20&linkId=f78d6e4bba79932ea557d8c89a94e624&language=en_US&ref_=as_li_ss_tl)
- pinch [salt](https://www.amazon.com/s?k=table+salt&i=grocery&crid=2RDGVQZCZDRXL&sprefix=table+salt%2Cgrocery%2C72&linkCode=ll2&tag=strebaki-20&linkId=aad525fbed8a1906f84ab6340ecfd32d&language=en_US&ref_=as_li_ss_tl)
- pinch [of ground cinnamon](https://www.amazon.com/s?k=ground+cinnamon&i=grocery&crid=3T3OOYEZ0QEL0&sprefix=ground+cinnamon%2Cgrocery%2C94&linkCode=ll2&tag=strebaki-20&linkId=f612b4e0c040de5d8fa016ed11b3ae1b&language=en_US&ref_=as_li_ss_tl), optional
US Customary
Metric
### Instructions
- Preheat oven to 325°F and spray a 9×5 loaf pan with non-stick spray. Set aside.
- In a large bowl, mash banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a couple seconds.
1 cup (150 g) mashed very ripe banana
- Add eggs, buttermilk, butter or oil, vanilla and whisk until well combined.
2 eggs
1/3 cup (80 g) buttermilk
1/2 cup (113 ½ g) unsalted butter, melted
1 teaspoon pure vanilla extract
- Add brown sugar and whisk again until well combined.
1 cup (220 g) light brown sugar
- Add flour, baking soda, salt and cinnamon, and whisk until just combined.
1 3/4 cup (218 ¾ g) all purpose flour
1 teaspoon baking soda
pinch salt
pinch of ground cinnamon
- Pour batter into prepared pan and bake on rack in the lower third of the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean.
- Leaving loaf in the pan, place on wire rack to cool for 15-20 minutes. Invert and carefully remove loaf and place back on wire rack to cool completely.
- Slice into 8 pieces and enjoy\!
### Video
### Notes
- **Don't have buttermilk handy?** You can substitute 1/3 scant cup whole milk mixed with 1 teaspoon of white vinegar or freshly squeezed lemon juice. Just stir the two to mix, and let sit on the counter for 5-10 minutes before using.
- If you're not a fan of small banana chunks in your bread, you can blend the bananas instead of just mashing them.
- For a crunch, add 1/2 cup of chopped walnuts into the batter, and maybe sprinkle some on top, too.
- Want to add fresh berries? Toss 2 cups fresh blueberries in 1 Tablespoon all purpose flour to coat, then gently fold into the batter at the end of step 5.
- Make sure you cover every inch of your loaf pan with nonstick spray to ensure your loaf comes out easily when it's done.
- **Storage**: To make sure your banana bread doesn't dry out, you should always wrap it tightly in plastic wrap, tin foil, or store it in an airtight container at room temperature for up to 5 days. Even better? Wrap it *and* stick it in a covered container.
- **To freeze**, wrap each completely cooled loaf tightly in a couple layers of plastic wrap and then put it in a large resealable bag and seal tightly. To defrost, remove the loaf from the plastic bag, unwrap, and let set on a wire rack until it comes to room temperature (about 3 hours).
- **To make muffins,** fill muffin tin cups 3/4 full and bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and tops are set and golden.
### Nutrition Facts
Calories: 346kcal \| Carbohydrates: 53g \| Protein: 5g \| Fat: 13g \| Saturated Fat: 8g \| Polyunsaturated Fat: 1g \| Monounsaturated Fat: 3g \| Trans Fat: 1g \| Cholesterol: 73mg \| Sodium: 173mg \| Potassium: 166mg \| Fiber: 1g \| Sugar: 30g \| Vitamin A: 442IU \| Vitamin C: 2mg \| Calcium: 49mg \| Iron: 2mg
### Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. [Learn more here](https://stressbaking.com/disclaimers/).
Recipe created by [Leslie Kiszka](https://stressbaking.com/about/)
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4\.87 from 119 votes ([59 ratings without comment](https://stressbaking.com/the-perfect-banana-bread/))
## 151 Comments
## Comments navigation
[Older comments](https://stressbaking.com/the-perfect-banana-bread/comment-page-5/#comments)
1. **Kelly** says:
[Aug 19, 2025 at 5:23 PM](https://stressbaking.com/the-perfect-banana-bread/comment-page-6/#comment-109193)
Thank you for putting the ingredients in with the step by step so I’m not constantly scrolling up for measurements!!!\!
2. **K Nethaji** says:
[Aug 17, 2025 at 1:52 PM](https://stressbaking.com/the-perfect-banana-bread/comment-page-6/#comment-109147)
Wonderful banana bread [Thanks](https://rehoboth-organic-farms.blog/)
3. **diana loreens** says:
[Jul 25, 2025 at 2:57 PM](https://stressbaking.com/the-perfect-banana-bread/comment-page-6/#comment-108946)
I didn’t have any expectations concerning that title, but the more I was astonished. The author did a great job. I spent a few minutes reading and checking the facts. Everything is very clear and understandable. I like posts that fill in your knowledge gaps. This one is of the sort.
## Comments navigation
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Comments are closed.
### Meet leslie
Leslie is a self-trained baker and chronic illness advocate helping others get comfortable in the kitchen to experience the benefits of “stress baking”. She believes in excessive amounts of whipped cream and realistic expectations, and shares her approachable homemade recipes with a sense of humor to help others realize practice doesn’t have to make perfect – just progress\!
[About Leslie](https://stressbaking.com/about)
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## Recipe Ratings without Comment
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| Readable Markdown | [JUMP TO RECIPE](https://stressbaking.com/the-perfect-banana-bread/#recipe) [JUMP TO VIDEO](https://stressbaking.com/the-perfect-banana-bread/#recipe-video)
5 from 119 votes
*This is THE BEST banana bread recipe – easy to make, moist banana bread that is crisp on the outside and loaded with flavor. One bowl, no mixer required! This is the ONLY banana bread recipe you'll ever need! Only have one banana? Try my [small batch one banana muffins](https://stressbaking.com/one-banana-muffins/)\!*
**Michele said:** *“This is my most favorite banana bread recipe! I love it so much. It came out perfectly in a bundt pan. We added walnuts and extra dark chocolate… YUM! Also, your trick to ripen bananas worked perfectly. \<3 Thanks, Leslie\!* ⭐⭐⭐⭐⭐*“*
I spent literal years trying to come up with the perfect banana bread recipe, and after many, *many* iterations of this recipe, I finally found the **perfect** combination! This is a *moist* banana bread recipe, but not *heavy*. It's *flavorful*, but not loaded with **sugar**. The top has just the right amount of crunch, and the whole thing smells *amazing*.
I'm not a fan of bananas in general, but ***good lord*** do I love this banana bread. There's something about the aroma that is so calming and comforting. Somehow, over the years, banana bread became my go-to comfort food.
**Side note:** Does Yankee Candle make a banana bread scent? I'm going to look into that, ASAP. *(Okay, I looked, and they don't – but [this company](https://amzn.to/35gvh90) does!)*
## Key Ingredients
- **Banana** – Because, you know, banana bread! You want them to be very ripe, and will need about 3 medium bananas.
- **Eggs** – Make sure they're room temperature as that makes them easier to incorporate into the batter.
- **Buttermilk** – I really don't recommend swapping this for anything else. If you don't have any, the good news is it's super easy to [make your own buttermilk](https://stressbaking.com/how-to-make-buttermilk/) if you have milk and vinegar or lemon juice around.
- **Unsalted butter** – I always call for unsalted butter because I want to control the amount of salt in my recipes. You can also swap it for canola oil or greek yogurt.
- **Pure vanilla extract** – This really rounds out the flavor of the whole thing nicely.
- **Light brown sugar** – I know some folks have had good results with dark brown sugar or coconut sugar, but I haven't tried those personally.
- **All-purpose flour** – I haven't tried it with alternatives like almond flour, but if you do let me know how it goes\!
- **Baking soda** – The baking soda will interact with the acid in the buttermilk to give the loaf moisture and rise.
- **Salt** – I only add a pinch of table salt as I want the sweetness of the ripe bananas to shine through.
- **Ground cinnamon –** This is optional, but I really love the addition of cinnamon for the overall flavor.
## How to make a simple banana bread recipe
**Step 1:** In a large bowl, mash banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a couple of seconds.
**Step 2:** Add eggs, buttermilk, melted butter, and vanilla and whisk until well combined.
**Step 3:** Add brown sugar and whisk again until well combined.
**Step 4: Add flour, baking soda, salt,** and cinnamon, and whisk until just combined.
**Step 5:** Pour batter into prepared pan and bake on rack in the lower third of the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean.
**Step 6:** Leaving loaf in the pan, place it on a wire rack to cool for 15-20 minutes. Invert and carefully remove the loaf and place it back on the wire rack to cool completely.
## The best kind of bananas for banana bread
You want to make perfect banana bread? Well, if you're making banana bread, so guess what the most critical ingredient is? The bananas! Having the ripest bananas possible is going to be the key to your success.
**The darker the peel is, the more ripe and sweet it is.** You want the bananas to be practically black for optimal flavor. They're going to be falling apart when you peel them – and that's perfect! You've probably heard them referred to as *overripe* bananas.
I find that I can tell when they're almost ready to go because my whole pantry smells like bananas. And while it's not my *favorite* scent, it sure does make it easy to know when to use them.
## Oh, no – my bananas aren't ripe\!
You have a couple of options:
- **Offset the flavor by tweaking the other ingredients.** Because the bananas won't be as flavorful or sweet, you can add another few tablespoons of brown sugar and another pinch of salt to help with the overall flavor profile.
- **You can quickly ripen the bananas** by placing them on a foil-lined baking sheet and baking them at 300°F for 15 minutes, or until the peels are black. Let them cool, then add them to the bowl and start mashing\!
## Tips for making the best banana bread
- **Make sure your bananas are ripe.** Like I mentioned above, I'm talking about the darkest bananas possible – or at the very least, yellow with streaks of brown on the peel. The riper they are, the more flavor and sweetness they're going to add.
- **If you're not a fan of small banana chunks in your bread**, you can blend the bananas instead of just mashing them. But for banana lovers, a good old-fashioned mashing is all it takes.
- **When I say that you need to coat the pan with nonstick spray, I mean it.** Make sure you cover every inch to ensure your loaf comes out easily when it's done.
- **Don't have buttermilk handy?** The good news is it's super easy to [make your own buttermilk](https://stressbaking.com/how-to-make-buttermilk/) if you have milk and vinegar or lemon juice around.
## Banana bread flavor variations
- **Add some crunch\!** I don't add nuts to mine when I make it, but I know lots of people love the added crunch of walnuts. If you're into that sort of thing, toss 1/2 cup of chopped walnuts into the batter, and maybe sprinkle some on top, too – you know, for good measure. Voila – you've got banana nut bread\!
- **Want to add fresh blueberries?** Toss 1 1/2-2 cups fresh blueberries in 1 Tablespoon of all-purpose flour to coat, then gently fold into the batter at the end of step 5.
- **Try adding cranberries and lemon.** Add 1 1/2 cups cranberries and 1 Tablespoon fresh lemon zest.
- **You can't go wrong with chocolate chips, either.** Add 1/2 cup milk, and semisweet or dark chocolate chips.
- **Drizzle the top with peanut butter\!** Warm a couple of tablespoons of peanut butter in the microwave and then drizzle it on top of the baked loaf.
## Can you use a banana bread recipe for muffins?
Heck yeah, you can! Use this same recipe, but instead of a loaf pan, fill [muffin tin](https://www.amazon.com/Caraway-Non-Stick-Ceramic-12-Cup-Muffin/dp/B0B7B71ZZM?crid=YN9K0DRKSTZV&keywords=caraway%2Bmuffin%2Bpan&qid=1693957240&sprefix=caraway%2Bmuffin%2Bpan%2Caps%2C91&sr=8-1-spons&ufe=app_do%3Aamzn1.fos.18ed3cb5-28d5-4975-8bc7-93deae8f9840&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1&linkCode=ll1&tag=strebaki-20&linkId=13b100e6083efe170f197eafcad9f7f0&language=en_US&ref_=as_li_ss_tl) cups 3/4 full and bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops are set and golden.
## How do you keep banana bread moist?
To make sure you have moist banana bread and that it doesn't dry out, you should always wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container at room temperature for up to 5 days. Even better? Wrap it *and* stick it in a covered container.
That crack down the middle of freshly baked bread is what I live for. It's imperfectly perfect, and that's exactly the way I like it. I know lots of people like to lie a thin slice of banana down the top, but I'm not about that life.
## Does banana bread freeze well?
Yes! Make sure your loaf has cooled completely, and then wrap each loaf tightly in a couple of layers of plastic wrap and then put it in a large resealable bag and seal it tightly.
Place in your freezer for up to 2 months.
To defrost, remove the loaf from the plastic bag, unwrap it, and let set on a wire rack until it comes to room temperature (about 3 hours).
## FAQs
**What if my bananas aren't ripe?**
**Offset the flavor by tweaking the other ingredients.** Because the bananas won't be as flavorful or sweet, you can add another few tablespoons of brown sugar and another pinch of salt to help with the overall flavor profile. **You can quickly ripen the bananas** by placing them on a foil-lined baking sheet and baking them at 300°F for 15 minutes, or until the peels are black. Let them cool, then add them to the bowl and start mashing\!
**Can bananas be too ripe for banana bread?**
Absolutely not! **The darker the peel is, the more ripe and sweet it is.** You want the bananas to be practically black for optimal flavor. They're going to be falling apart when you peel them – and that's perfect! You've probably heard them referred to as *overripe* bananas.
**What are the ingredients in banana bread?**
For my banana bread recipe, the ingredients are: bananas, eggs, buttermilk, melted butter, vanilla extract, light brown sugar, all-purpose flour, baking soda, salt, and ground cinnamon.
**Is banana bread healthy or unhealthy?**
I wouldn't call it *healthy*, but it's certainly better than sitting down with an entire sheet cake.
**Does banana bread need to be refrigerated?**
I avoid it if I can. To make sure you have moist banana bread and that it doesn't dry out, you should always wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container. Even better? Wrap it *and* stick it in a covered container.
**Can you freeze banana bread?**
Yes! Make sure your loaf has cooled completely, and then wrap each loaf tightly in a couple of layers of plastic wrap and then put it in a large resealable bag and seal it tightly. Place in your freezer for up to 2 months. To defrost, remove the loaf from the plastic bag, unwrap it, and let set on a wire rack until it comes to room temperature (about 3 hours).
**Why does my banana bread crack on top?**
I don't find the crack on top to be a bad thing – in fact, it's one of my favorite parts of this recipe! The crack happens when the loaf is starting to set in the oven, but continues to rise more.
**What makes banana bread dark brown?**
Golden brown color is good, but if it's dark brown that's usually a sign that there was too much baking soda included (aka: it was overmeasured). It can also happen if you use a dark loaf pan and your oven runs a bit hot.
**Why is my banana bread dry?**
If you use too much flour or not enough liquid ingredients, or the loaf is baked too long, the banana bread could turn out dry.
Rating this recipe is a great (and free) way to support Stress Baking.After you've enjoyed this recipe, click on the stars below to share your experience – thank you\!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: [8](https://stressbaking.com/the-perfect-banana-bread/) to 10 slices (1 loaf)
- 1 cup mashed very ripe banana, about 3 medium bananas
- 2 [eggs](https://www.amazon.com/s?k=large+egg&i=grocery&crid=20J6B24GO58DQ&sprefix=large+egg%2Cgrocery%2C93&linkCode=ll2&tag=strebaki-20&linkId=37ef33557bd3c3d69035cc02557c9786&language=en_US&ref_=as_li_ss_tl), room temperature
- ⅓ cup [buttermilk](https://www.amazon.com/s?k=buttermilk&i=grocery&crid=142ILN04140WB&sprefix=buttermilk%2Cgrocery%2C58&linkCode=ll2&tag=strebaki-20&linkId=c5704bd601904964241be287f20e9fec&language=en_US&ref_=as_li_ss_tl)
- ½ cup [unsalted butter, melted](https://www.amazon.com/s?k=unsalted+butter&i=grocery&crid=3RZSSVGZ0B4ZU&sprefix=unsalted+butter%2Cgrocery%2C76&linkCode=ll2&tag=strebaki-20&linkId=5ed7b9182a5b9ae83bfaa562b4a20cab&language=en_US&ref_=as_li_ss_tl), canola oil, or greek yogurt
- 1 teaspoon [pure vanilla extract](https://www.amazon.com/s?k=pure+vanilla+extract&i=grocery&sprefix=pure+vanilla%2Cgrocery%2C74&linkCode=ll2&tag=strebaki-20&linkId=6b5d92abbdd695fef8e1e14aa761a745&language=en_US&ref_=as_li_ss_tl)
- 1 cup [light brown sugar](https://www.amazon.com/s?k=light+brown+sugar&i=grocery&crid=17GXYXZ1EWV4&sprefix=light+brown+sugar%2Cgrocery%2C149&linkCode=ll2&tag=strebaki-20&linkId=9e4a5549a35c222b68036869b4e25bbf&language=en_US&ref_=as_li_ss_tl), packed
- 1 ¾ cup [all purpose flour](https://www.awin1.com/cread.php?awinmid=98207&awinaffid=2123607&ued=https%3A%2F%2Fshop.kingarthurbaking.com%2Fitems%2Funbleached-all-purpose-flour)
- 1 teaspoon [baking soda](https://www.amazon.com/s?k=baking+soda&i=grocery&crid=161BRNUB4USYA&sprefix=baking+sod%2Cgrocery%2C90&linkCode=ll2&tag=strebaki-20&linkId=f78d6e4bba79932ea557d8c89a94e624&language=en_US&ref_=as_li_ss_tl)
- pinch [salt](https://www.amazon.com/s?k=table+salt&i=grocery&crid=2RDGVQZCZDRXL&sprefix=table+salt%2Cgrocery%2C72&linkCode=ll2&tag=strebaki-20&linkId=aad525fbed8a1906f84ab6340ecfd32d&language=en_US&ref_=as_li_ss_tl)
- pinch [of ground cinnamon](https://www.amazon.com/s?k=ground+cinnamon&i=grocery&crid=3T3OOYEZ0QEL0&sprefix=ground+cinnamon%2Cgrocery%2C94&linkCode=ll2&tag=strebaki-20&linkId=f612b4e0c040de5d8fa016ed11b3ae1b&language=en_US&ref_=as_li_ss_tl), optional
- Preheat oven to 325°F and spray a 9×5 loaf pan with non-stick spray. Set aside.
- In a large bowl, mash banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a couple seconds.
1 cup (150 g) mashed very ripe banana
- Add eggs, buttermilk, butter or oil, vanilla and whisk until well combined.
2 eggs
1/3 cup (80 g) buttermilk
1/2 cup (113 ½ g) unsalted butter, melted
1 teaspoon pure vanilla extract
- Add brown sugar and whisk again until well combined.
1 cup (220 g) light brown sugar
- Add flour, baking soda, salt and cinnamon, and whisk until just combined.
1 3/4 cup (218 ¾ g) all purpose flour
1 teaspoon baking soda
pinch salt
pinch of ground cinnamon
- Pour batter into prepared pan and bake on rack in the lower third of the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean.
- Leaving loaf in the pan, place on wire rack to cool for 15-20 minutes. Invert and carefully remove loaf and place back on wire rack to cool completely.
- Slice into 8 pieces and enjoy\!
- **Don't have buttermilk handy?** You can substitute 1/3 scant cup whole milk mixed with 1 teaspoon of white vinegar or freshly squeezed lemon juice. Just stir the two to mix, and let sit on the counter for 5-10 minutes before using.
- If you're not a fan of small banana chunks in your bread, you can blend the bananas instead of just mashing them.
- For a crunch, add 1/2 cup of chopped walnuts into the batter, and maybe sprinkle some on top, too.
- Want to add fresh berries? Toss 2 cups fresh blueberries in 1 Tablespoon all purpose flour to coat, then gently fold into the batter at the end of step 5.
- Make sure you cover every inch of your loaf pan with nonstick spray to ensure your loaf comes out easily when it's done.
- **Storage**: To make sure your banana bread doesn't dry out, you should always wrap it tightly in plastic wrap, tin foil, or store it in an airtight container at room temperature for up to 5 days. Even better? Wrap it *and* stick it in a covered container.
- **To freeze**, wrap each completely cooled loaf tightly in a couple layers of plastic wrap and then put it in a large resealable bag and seal tightly. To defrost, remove the loaf from the plastic bag, unwrap, and let set on a wire rack until it comes to room temperature (about 3 hours).
- **To make muffins,** fill muffin tin cups 3/4 full and bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and tops are set and golden.
Calories: 346kcal \| Carbohydrates: 53g \| Protein: 5g \| Fat: 13g \| Saturated Fat: 8g \| Polyunsaturated Fat: 1g \| Monounsaturated Fat: 3g \| Trans Fat: 1g \| Cholesterol: 73mg \| Sodium: 173mg \| Potassium: 166mg \| Fiber: 1g \| Sugar: 30g \| Vitamin A: 442IU \| Vitamin C: 2mg \| Calcium: 49mg \| Iron: 2mg
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. [Learn more here](https://stressbaking.com/disclaimers/).
Recipe created by [Leslie Kiszka](https://stressbaking.com/about/) |
| Shard | 76 (laksa) |
| Root Hash | 10535495288851397076 |
| Unparsed URL | com,stressbaking!/the-perfect-banana-bread/ s443 |