My Classic Banana Bread Recipe is quick and easy to make with a soft and moist texture. Banana bread is a delicious way to use up over-ripe bananas and my recipe makes a flavorful loaf! It has a perfect even crumb texture and it is made with simple, wholesome ingredients. I know there are a lot of banana bread recipes out there, but this one doesn't use a lot of fat so it's not too heavy or greasy even though it is still so moist!
WHY YOU WILL LOVE THIS BANANA BREAD RECIPE?
- Easy to make - this easy banana bread recipe is quick to prepare! You don't need an electric mixer and can make it in one bowl with a whisk or a spatula. You can easily whip this up on any busy weekday.
- Super moist banana bread - the loaf is SUPER moist and has such a soft texture. It stays moist for days in an airtight container.
- Not too sweet - the bananas are sweet enough that you don't need a lot of sugar to keep this loaf moist and it has such a nice clean banana flavor.
- Low fat - it doesn't use a ton of fat (only ¼ cup of oil for the whole loaf!)
- Simple ingredients - you probably already have all of the ingredients handy to make this loaf so you don't need to make a stop to the grocery store!
INGREDIENTS FOR CLASSIC BANANA BREAD RECIPE
- All purpose flour - regular unbleached all-purpose flour works great for a moist banana bread. Do not pack it down when measuring or use a scale to get the right amount
- Baking powder - you'll need quite a bit of baking powder since this is a dense batter and, like most quick bread recipes, there is no aerating step. You just mix the wet ingredients with the dry ingredients, so we really rely on chemical leaveners to give rise to this loaf.
- Baking soda - baking soda is what gives this loaf such a rich deep brown crust and it will also react with the acidity from the molasses in brown sugar.
- Spice - a love to use cinnamon and a pinch of nutmeg in this banana bread, but feel free to leave it out if you want. I really love the warmth the spices bring to this and they complement the banana very well.
- Bananas - you'll need about 3 ripe bananas for this recipe. That equates to about 1 ½ cups mashed banana. For me, this is usually 3 medium bananas. I don't recommend using frozen bananas for the best taste, but it will still work. See my tips below in the FAQ section to read why.
- Oil - You can use any neutral tasting oil, however I prefer sunflower oil since it has a pure clean taste.
- Brown sugar - light or dark brown sugar works great in this recipe. It adds a lovely hint of molasses flavour and also keeps it extra moist.
- Yogurt - use full fat plain yogurt to add tanginess to this recipe and complement the fruity notes.
STEP BY STEP INSTRUCTIONS
- STEP 1). Mash bananas in a bowl with the back of a fork until quite smooth. A few small lumps are ok but it shouldn't be chunky.
- STEP 2). Whisk in brown sugar. Add the brown sugar and whisk it in until it looks syrupy.
- STEP 3). Add eggs. Crack in the eggs and then add melted butter and yogurt. Whisk it all in until evenly combined and smooth.
- STEP 4). Combine dry ingredients. In a separate bowl, whisk together flour baking powder, baking soda and salt.
- STEP 5). Add dry ingredients to wet ingredients. Add flour mixture to the egg and butter mixture and fold it in until just combined.
- STEP 6). Fold in chocolate chips. Add the mini chocolate chips just before all of the flour is incorporated and fold them in until the batter is evenly blended. Do not over-mix.
- STEP 7). Bake. Spread batter into the prepared pan and bake for 45-55 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Let cool for 10 minutes, then turn out onto a wire rack to cool completely.
EXPERT BAKING TIPS
- Measure flour correctly! Adding too much flour to the batter can result in a dense loaf. Bananas contain carbohydrates that will contribute to some of the structure of the loaf itself, so the batter will be naturally wet. Resist the urge to add more flour.
- Use the right amount of bananas. Bananas come in all different sizes... generally small medium and large. This recipe uses 3 medium sized bananas, and 1 medium banana (flesh only) weighs about 120g. So, that means after you peel your banana it should weigh about 120 grams. For this recipe you will need 360g of banana flesh.
- Mash the bananas very well. Mash the bananas to a smooth consistency. This will ensure you extract all of the sugars and starch so they incorporate into the batter to make it moist and with an even crumb texture.
- Do not over-mix - banana bread is a rustic batter and doesn't need to be perfectly smooth to turn out wonderfully. Just gently fold the flour in until evenly incorporated so there aren't any large dry streaks, but no need to mix excessively. Over-mixing will lead to a drier, tougher crumb texture instead of soft and tender.
- Avoid frozen bananas if you can. I always prefer to make banana bread with very ripe spotty bananas and not frozen bananas. That is because freezing destroys the cell structure of the banana so that a lot of water leaches out once they thaw. This water is free water and can cause a dense gummy layer to form at the bottom of the baked loaf. Fresh bananas have their cell structures intact so that they can contribute better to the integrity of the loaf.
- NO vanilla extract! Am I crazy? Vanilla goes in nearly every recipe because it simply enhances other flavours and adds an earthy, sometimes floral background note to round off baked goods. But, I actually found that leaving out the vanilla in banana bread actually creates a cleaner banana flavor. Try it! You'll save a few $$ on vanilla too 😉
Can I use a mixer to make this banana bread?
If you prefer to use a mixer, you totally can. Place the ripe bananas in the bowl and use the whisk attachment on medium speed to mash them up. Then continue to follow the recipe. Be careful not to over-mix once you add the flour.
Can I use frozen bananas to make classic banana bread recipe?
The short answer is, "Yes", you can. However, I don't recommend it. For the best results, use very ripe spotty bananas. Ripe fresh bananas will provide the necessary sweetness while still contributing solid structure to the loaf without making it stodgy.
Frozen bananas discolour (they turn brown due to a chemical reaction called oxidation) and will leach water once defrosted. This free water can make the loaf soggy, and it may bake with a dense gummy layer on the bottom. Also, bananas take on lots of unpleasant freezer flavours that can alter the taste of the loaf.
How do I know when banana bread is finished baking?
This banana bread is ready when the top is deeply browned and cracked along the center. A toothpick inserted into the center should come out without any wet batter.
Can I add nuts to this banana bread recipe?
Yes, you absolutely can! I would recommend a softer nut such as walnuts or pecans. You can add about ½ cup of chopped walnuts or pecans to the batter just before baking.
Can I add chocolate chips to this best classic banana bread recipe?
Yes! Feel free to add ½ cup of regular or mini dark chocolate chips.
Why do you need baking soda in banana bread?
You don't! Banana bread will rise fine with baking powder and in fact I find most banana bread recipes have TOO MUCH baking soda which gives it a soapy taste and pasty texture. There is not enough acid in most banana bread recipes to react with all of that baking soda. My recipe has a blend of baking powder and soda to give it a deep golden crust, balanced flavor and also nice uniform crumb texture. When there is too much leavening, the gas escapes so fast and the loaf can collapse.
Should I bake banana bread in glass or metal?
I prefer metal because it conducts heat quickly. Using glass means you need to bake the loaf longer and it can have a tendency to dry out if your oven runs too hot.
How do you store banana bread?
This banana bread keeps well in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
How do you wrap banana bread?
For best freshness, wrap the cooled loaf first in plastic wrap and then in aluminum foil before freezing.
Can I freeze banana bread?
Yes, you absolutely can! To freeze the whole loaf, wrap it well in plastic wrap and then in foil. Place the wrapped loaf in a resealable freezer bag and freeze for up to 3 months. If you choose to freeze slices, wrap the slices individually in plastic wrap and the place in a freezer bag.
How do you keep banana bread moist?
Be sure to store banana bread in an airtight container after baking, and make sure you don't over-bake it. This recipe makes a very moist loaf thanks to liquid oil and yogurt in the batter.
Why does my banana bread come out dry?
If you have problems with your banana bread being dry, it is mostly likely because it has been over-baked or you have used too much flour. Make sure that you measure accurately.
If you love banana bread, check out these recipes!Chocolate Chip Macadamia Nut Banana BreadMoist Chocolate Fudge Swirl Banana MuffinsPeanut Butter Chocolate Swirl Banana BreadWhole Wheat Chocolate Banana MuffinsDouble Chocolate Banana BreadBanana Oat MuffinsBanana Blueberry Oat Muffins
Classic Banana Bread Recipe
- 1 ⅔ cups 235g all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- 1 ½ cups 355ml mashed banana (about 3 medium ripe bananas)
- ½ cup 110g packed light brown sugar
- ¼ cup 50g granulated sugar
- 2 large eggs at room temperature
- ¼ cup 56g vegetable oil
- ⅓ cup 80ml plain yogurt
- Preheat oven to 400°F. Line a 9x5-inch loaf pan with parchment paper, leaving about 1-inch overhang along the sides.
- Whisk together flour, baking powder, baking soda, salt and spices in medium bowl.
- Place mashed banana in a large mixing bowl (or you can mash the bananas right in the bowl with a fork – you will need 360g of banana flesh which is about 3 medium bananas). Add sugar and whisk until glossy and syrupy. Whisk in eggs, oil and yogurt until blended. Add dry ingredients all at once and fold them in until just combined.
- Scrape batter into prepared pan and smooth it out. Bake for 5 minutes, reduce oven to 350°F and bake for another 40-45 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Let cool for 10 minutes, then turn the loaf out onto a wire rack to cool completely.