{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/banana-bread","markdownUrl":"https://trevorfarias.com/recipes/banana-bread/recipe.md","name":"The Best Banana Bread Recipe (Moist, Easy, One Bowl)","description":"The best banana bread recipe: super moist, easy one-bowl banana bread made with three overripe bananas, melted butter and brown sugar. Ready in about an hour, with a printable recipe card.","summary":"The best banana bread uses three very ripe, heavily speckled bananas, melted butter instead of creamed butter, brown sugar for moisture and a caramel note, two eggs, and baking soda as the only leavener. Mix it in one bowl, pour it into a 9x5-inch loaf pan and bake at 350°F for 55 to 65 minutes. The result is a moist, tender, deeply banana-flavored loaf with a soft golden crust.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Quick Breads","cuisine":"American","keywords":["banana bread recipe","best banana bread recipe","moist banana bread","easy banana bread","homemade banana bread","banana bread with brown sugar","one bowl banana bread","overripe banana recipe","banana bread with walnuts","chocolate chip banana bread"],"prepTime":"PT15M","cookTime":"PT1H","totalTime":"PT1H15M","yield":"One 9x5-inch loaf (12 slices)","servings":12,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"3","name":"very ripe medium bananas","note":"about 1 1/2 cups / 340 g mashed","text":"3 very ripe medium bananas, about 1 1/2 cups / 340 g mashed"},{"amount":"1/2","unit":"cup","name":"unsalted butter","note":"113 g, melted and slightly cooled","text":"1/2 cup unsalted butter, 113 g, melted and slightly cooled"},{"amount":"3/4","unit":"cup","name":"packed light brown sugar","note":"150 g","text":"3/4 cup packed light brown sugar, 150 g"},{"amount":"2","name":"large eggs","note":"at room temperature","text":"2 large eggs, at room temperature"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"},{"amount":"1 3/4","unit":"cups","name":"all-purpose flour","note":"220 g","text":"1 3/4 cups all-purpose flour, 220 g"},{"amount":"1","unit":"teaspoon","name":"baking soda","text":"1 teaspoon baking soda"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1/2","unit":"teaspoon","name":"ground cinnamon","note":"optional","text":"1/2 teaspoon ground cinnamon, optional"},{"amount":"3/4","unit":"cup","name":"chopped walnuts or chocolate chips","note":"optional","text":"3/4 cup chopped walnuts or chocolate chips, optional"}]}],"steps":[{"step":1,"name":"Heat the oven and prepare the pan","text":"Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides so you can lift the loaf out.","tip":null},{"step":2,"name":"Mash the bananas","text":"Peel the bananas into a large bowl and mash them with a fork or potato masher until mostly smooth, with a few small lumps. You should have about 1 1/2 cups.","tip":null},{"step":3,"name":"Add the wet ingredients","text":"Whisk in the melted butter, then the brown sugar, eggs and vanilla until smooth and glossy.","tip":null},{"step":4,"name":"Fold in the dry ingredients","text":"Sprinkle the flour, baking soda, salt and cinnamon over the batter. Fold with a spatula just until no dry streaks remain. Fold in the walnuts or chocolate chips, if using. The batter will be thick and a little lumpy.","tip":"Stop as soon as the flour disappears. Overmixing is what makes banana bread tough."},{"step":5,"name":"Bake","text":"Scrape the batter into the pan and smooth the top. Bake for 55 to 65 minutes, until the loaf is deep golden brown and a toothpick inserted into the center comes out with moist crumbs but no wet batter, or the center reads 200°F. Tent with foil after 40 minutes if the top is browning too quickly.","tip":null},{"step":6,"name":"Cool","text":"Cool in the pan for 15 minutes, then lift the loaf out by the parchment onto a rack. Let it cool for at least 45 minutes more before slicing; the crumb sets as it cools.","tip":null}],"equipment":["9x5-inch loaf pan","Large mixing bowl","Fork or potato masher","Whisk and spatula","Wire cooling rack"],"notes":["Use bananas that are heavily speckled or brown. Underripe bananas make a dry, bland loaf.","Measure the mashed banana: 1 1/2 cups (340 g) is the sweet spot.","The loaf tastes even better on day two, once the flavor and moisture settle."],"storage":["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":["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."],"faqs":[{"question":"Why is my banana bread gummy in the middle?","answer":"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."},{"question":"Can I make banana bread with only two bananas?","answer":"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."},{"question":"Can I use oil instead of butter?","answer":"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."},{"question":"Can I make this banana bread without eggs?","answer":"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."},{"question":"Why did my banana bread sink in the middle?","answer":"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."}],"nutritionPerServing":{"calories":245,"fatGrams":9.5,"saturatedFatGrams":5.5,"carbohydrateGrams":38,"fiberGrams":1.5,"sugarGrams":19,"proteinGrams":3.5,"sodiumMilligrams":260,"cholesterolMilligrams":52}}