The Best Banana Bread Recipe (Moist, Easy, One Bowl)

This is the banana bread I make every time the fruit bowl has three bananas going brown, which in our house is about once a week. It is dense in the good way, moist enough that the slices bend a little, and it tastes overwhelmingly of banana rather than sugar or spice.

There is no mixer and no creaming. You mash the bananas in a big bowl, whisk in the melted butter, brown sugar, eggs and vanilla, then fold in the flour. One bowl, one spatula, in the oven in fifteen minutes. It is the recipe I hand to anyone who says they cannot bake.

The loaf is wonderful plain, and it welcomes walnuts, chocolate chips or a swirl of cinnamon sugar. The variations are listed below the recipe.

Why this recipe works

• Three very ripe bananas, about a cup and a half mashed, give real banana flavor and enough moisture that the loaf stays soft for days.
• Melted butter coats the flour and keeps the crumb tender; it also means no mixer and no waiting for butter to soften.
• Brown sugar holds more moisture than white sugar and adds a light caramel note that suits bananas.
• Baking soda alone reacts with the acidic bananas and brown sugar for a gentle, even rise and a rich brown crust.

How ripe should bananas be for banana bread?

Riper than you think. The best bananas for banana bread are heavily speckled or almost fully brown, soft to the touch and very sweet-smelling. As a banana ripens its starch converts to sugar, so overripe bananas mash smoother, taste sweeter and add more moisture. Yellow bananas with green tips will give you a drier, blander loaf.

To ripen bananas quickly, put them on a sheet pan in a 300°F oven for 15 to 20 minutes, until the skins turn black and shiny. Let them cool, then peel and mash. You can also freeze overripe bananas in their peels; thaw them on a plate and use the fruit and any liquid that comes out.

Ingredient notes and substitutions

Measure the mashed banana. Three medium bananas should give about 1 1/2 cups (340 g). Much more and the loaf turns gummy; much less and it is dry. If you have extra, freeze it for a smoothie.

The butter can be swapped for an equal amount of neutral oil for an even moister, slightly denser loaf, or for melted coconut oil. Brown sugar can be replaced with white sugar, though the loaf will be a little lighter in color and less moist.

For whole-wheat banana bread, replace up to half of the all-purpose flour with whole-wheat flour. Do not go higher or the loaf becomes heavy.

How to tell when banana bread is done

Banana bread is dense and wet, so it takes longer than most quick breads and the top can look done well before the middle is. Start checking at 55 minutes: a toothpick or thin knife inserted into the center should come out with a few moist crumbs but no wet batter. If the top is browning too fast, tent the loaf loosely with foil for the last 15 minutes.

An instant-read thermometer takes the guesswork out entirely. The center should read 200 to 205°F.

Common problems and how to fix them

• Gummy or sunken middle: underbaked, or too much banana. Bake until the center reads 200°F and measure the mashed banana.
• Dry and crumbly: overbaked, or the bananas were not ripe enough. Pull the loaf as soon as the toothpick shows moist crumbs.
• Dense and tough: the batter was overmixed after the flour went in. Fold just until no dry streaks remain.
• Dark, greasy edges: the pan was overgreased or is dark metal. Line the pan with parchment and check five minutes early.

How to store banana bread

• Wrap the cooled loaf tightly or keep it in an airtight container at room temperature for up to 4 days.
• Refrigerate for up to a week; bring slices to room temperature or toast them before serving.
• Freeze the whole loaf or individual slices, wrapped well, for up to 3 months. Thaw at room temperature.

Variations to try

• Chocolate chip banana bread: fold in 3/4 cup semisweet chocolate chips and sprinkle a few more over the top.
• Banana nut bread: fold in 3/4 cup toasted chopped walnuts or pecans.
• Cinnamon swirl: layer half the batter, sprinkle with 2 tablespoons sugar mixed with 1 teaspoon cinnamon, then add the rest.
• Banana muffins: divide the batter among 12 lined muffin cups and bake at 375°F for 18 to 22 minutes.

Frequently asked questions

Why is my banana bread gummy in the middle?

It was pulled from the oven too early or had too much banana. Banana bread needs the full bake time even when the crust looks done; check that the center reads 200°F on a thermometer or that a toothpick comes out with moist crumbs, not wet batter. Measure the mashed banana at 1 1/2 cups.

Can I make banana bread with only two bananas?

Yes, if they are large and you top the mash up to at least 1 1/4 cups. If you are short, add 1/4 cup of applesauce, sour cream or plain yogurt to make up the difference.

Can I use oil instead of butter?

Yes. Use 1/2 cup of a neutral oil such as canola or vegetable oil. The loaf will be slightly moister and denser, with less buttery flavor.

Can I make this banana bread without eggs?

Replace the two eggs with 1/2 cup of unsweetened applesauce or two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 5 minutes). The loaf will be a little denser but still moist.

Why did my banana bread sink in the middle?

Either it was underbaked, or the oven door was opened early and the loaf lost its rise before the structure set. Keep the door closed for the first 45 minutes and bake until the center is fully set.