Go Back Email Link
sliced banana bread
Print Pin

Best Banana Bread

Incredibly easy and delicious banana bread. SO moist, and the best way to use up those overripe bananas!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 loaf
Author: Lori Vaughn

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 2 large eggs room temperature
  • 3 medium overripe bananas, mashed (1 - 1 1/4 cup mashed bananas)
  • 1 tsp lemon juice (optional)
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 2 cups (240 g) all purpose flour weigh or spoon & level
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup chopped walnuts (optional)
  • ½ cup chocolate chips (optional)

Instructions

  • Preheat oven to 350° F. Grease a loaf pan with nonstick spray and set aside.
  • Combine melted butter and sugar in a large bowl. Whisk together well.
  • Add eggs and vanilla to the butter-sugar mixture and whisk together again.
  • Mash together bananas with lemon juice and then add to the batter. Add the milk. Gently mix everything together.
  • Add flour, baking soda, and salt. Gently mix together until all combined with no dry flour remaining. Fold in optional nuts and/or chocolate chips. In the recipe pictures you'll see I chose to keep mine simple and classic this time, but add mix-ins as you wish!
  • Pour batter into your prepared loaf pan. It should be about 3/4 of the way full.
    Bake for 50-60 minutes, until the toothpick comes out with moist crumbs on it. If it's starting to get too brown at 45 minutes, put a sheet of aluminum foil over the top to slow down the browning.
  • Let it rest in the loaf pan for 5 minutes then transfer to a cooling rack to finish cooling. I actually love this bread on day 2 when the flavors have a chance to rest and blend together, making it a little more flavorful.
    Wrap airtight and leave it on the counter for up to 3 days or in the refrigerator for a week. This will also freeze really well by wrapping well in plastic wrap, then sealing it in a freezer ziplock bag.

Notes

*Make sure you use really ripe bananas. The more ripe the bananas, the sweeter and more moist the loaf will be. 
*You can also divide the batter into mini loaf pans! Fill pans 3/4 full and bake for 30-35 minutes until toothpick comes out with moist crumbs on it.