Hi friends — I greet you this weekend with some comforting and easy-to-bake Everyday Easy Banana Bread! I love a great everyday or ‘classic’ recipe.
To me, this includes recipes that I hope will become your favorite go-to’s to make mid-week after work, during cozy weekend mornings and using everyday ingredients and techniques.
I don’t want them to be fussy, complicated or use uncommon ingredients. BUT, I do want them to taste exceptional (obvs).
And I love baking with bananas! Some of my other favorite banana recipes include this The Best Banana Skillet Cake with Chocolate Chips, Fluffy Banana Oat Snacking Cake (swoon), mega moist Double Chocolate Banana Bread, this Banana Espresso Cake that is a reader favorite or my Banana Chocolate Chip Muffins (with streusel!) that will knock your socks off. Really.
Also check out the Overnight Banana Bread Cookies in The Cookie Book or the Banana Rum Bundt Cake in The Cake Book!
Why You Should Bake This Banana Bread Stat!
- A mega moist, soft crumb banana bread (just like this Mega Moist Double Chocolate Banana Bread)
- It’s been a breeze to throw together
- The perfect use of overripe bananas in my humble option
- Melted butter means there’s no need to cream your butter and sugar together (and work too hard)
- Loaded with heaps of banana flavor
- Can be made with or without an electric hand mixer (or stand mixer)
- Optional sugar top makes this bread extra fabulous
How to Choose Bananas for Banana Bread
I recommend using bananas that are sugar spotted. Those brown spots on your bananas are called ‘sugar spots.’ As your bananas ripen and get more of those spots, your bananas get sweeter (love).
Thus making them perfect for banana bread, muffins and other baked goods.
When your bananas are speckled with sugar spots and yield to the touch (and are no longer firm), that’s when they are perfect for baking.
If they are completely dark (the spots have blended together) and your bananas are mushy, then they are no longer ideal to bake with, in my humble opinion.
See this post on How to Ripen Bananas Quickly!
Inspiration for This Banana Bread
The impetus for this particular recipe was that I started to update my Brown Butter Muscovado Banana Bread but became completely side-tracked with the mission to make an exceptional and EASY Everyday Banana Bread using basic ingredients and minimal fuss for mega flavor.
This seemed important, imperative and immediate and I could think of nothing else.
I have made, at a minimum, ten loaves of this bread…testing how many bananas we can shove in this beauty, how much nutmeg to use, different loaf tins, mixer vs hand mixing, that sugar crust that you’re going to LOVE and to put the banana on the top or not to put the banana on the top (I give you the pros and cons below).
Bottom line is I’m on the cusp of turning into a loaf of banana bread.
One thing that I love about this recipe, is how we first combine the bananas, sugar and nutmeg and mix them together until they are completely homogenous and beautiful.
Take a long sniff and you’ll be treated to the most glorious of scents. This simple step infuses rich banana and nutmeg flavors into every crumb of this gorgeous bread.
Not to be neglected is the GLORIOUSNESS of the sugar crust that forms over the top. Now go forth and bake it. You’ll love it. I promise.
Shop This Banana Bread Recipe
My absolute favorite tools for making this moist chocolate banana bread are:
My favorite whisk and nesting glass bowls that I really need everyone to own.
My trusty scale for precision.
I love this spatula set!
Picking Your Loaf Pan
This is my favorite NordicWare Loaf Pan to bake banana bread in. I find loaf pan sizing vexing, to be honest. This one states that it’s 6 x 9.7 x 2.75-inches (15 x 25 x 7-cm).
I have other loaf pans whose packaging lists the dimensions as 9 x 5-inches (23 x 13-cm) but each varies significantly size-wise from one another (some are bigger, some are smaller).
For this recipe, I list the appropriate size as 9 x 5-inches (23 x 13-cm) as that is what most everyone owns. However, your loaf pan may be slightly larger or smaller than this.
The best rule of thumb is to fill your loaf pan no more than 3/4s full. And if you have any doubts as to whether it is filled too full, place a rimmed baking sheet underneath to catch any cake/bread batter that may overflow.
*IF* after filling your pan 3/4s full you have leftover banana bread batter, you can fill up a muffin tin and bake it in there (about 15 to 18 minutes bake time at the same temperature as the banana bread).
For more fun shopping, check out my Shop (aka my favorite things!).
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
About This Recipe
This is my go-to, favorite banana bread recipe! It’s a moist banana bread that’s loaded with banana flavor. It’s easy, delicious and the perfect way to use up spotty bananas.
It also uses melted butter, so there’s no need to cream butter or work too hard (which I love).
If you want chocolate chip banana bread, feel free to stir 1/3 cup (57 g) or chocolate chips into the banana cake batter just before pouring into the prepared pan.
I love baking with bananas! If you have extra bananas laying around, here are some more of my favorite banana recipes: Double Chocolate Banana Bread, Banana Skillet Cake, Fluffy Banana Oat Snacking Cake (swoon), Banana Chocolate Chip Muffins or this Banana Espresso Cake that is a reader favorite.
Enjoy The Best Banana Bread Recipe!
Everyday Easy Banana Bread Recipe (Mega Moist!)
Ingredients
For the Banana Bread
- 1 cup (277 g) ripe bananas (about 2 to 3 bananas, peeled and lightly mashed)
- 1 cup (200 g) granulated sugar
- 1 teaspoon ground nutmeg
- 8 tablespoons (113 g/4 oz/1 stick) unsalted butter, (melted and cooled slightly)
- 2 large eggs (room temperature)
- 1 tablespoon (13 g) real vanilla extract
- 2 ¼ cups (304 g) all-purpose flour (how to measure flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup (168 g) whole milk, (room temperature)
To Garnish
- 1 banana (optional (see note above, in the Before We Get Started Section))
- 3 tablespoons granulated sugar
Instructions
For the Banana Bread
- In the bowl of an electric stand mixer fitted with the paddle attachment* add the mashed bananas, sugar and nutmeg and run the mixer on low for 1-2 minutes or until the bananas are nicely mashed up and completely combined with the sugar and nutmeg. With the machine on low, slowly stream in the cooled butter and run the machine for 1 minute. With the mixer continued on low, add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the vanilla and run on low for 30 seconds more or until fully combined.
- In a medium bowl whisk together the flour, baking powder, baking soda and sea salt. With the mixer on low, alternate adding the dry ingredients and milk in two batches, starting with the flour and ending with the milk and stopping when the batter looks not quite combined. Take the bowl out of the mixer and fold the batter several more times to combine being careful not to over mix. Set aside and let the batter sit for 30 minutes.
- Preheat your oven to 350℉ (177℃) and make sure a rack is in the center of the oven. Grease a 9×5 loaf pan and line with parchment paper letting the excess hang over the sides. Pour the banana bread batter into the greased loaf pan; tap on the counter several times to release any trapped air bubbles. If garnishing with the banana slices, add those before the sugar. Sprinkle the sugar evenly over the top entire loaf (avoiding the banana if using). Bake in the center of the oven for 60 minutes or until the center bounces back when pressed gently or a toothpick or cake tester comes out clean. If you put sliced banana over the top of the bread it may need up to 30 additional minutes to bake through (check every 10 minutes (after the 60 minute bake time) for doneness). Let sit for 10 minutes and then use the parchment overhang to pull the bread out of the pan and let the bread finish cool on a wire rack before serving.
This is the best banana bread recipe I have found online after many years of searching and trying subpar recipes. Thank you!
I’m so happy you loved it!!
R xox
I accidentally added too much sugar on top, and the crust that formed tricked me into thinking the bread was done when it was not :-(. The salvageable half of the loaf though, was absolutely delicious. I added pecans and chocolate chips, and did not include the banana on top. I’ll be sure to check for doneness more thoroughly the next time I make this. :-)
Hi Elliot!
The way the sugar-top puffs up and hardens can look deceiving. I hope you will try it again because I absolutely LOVE this banana bread!
PS I’m about to post a new banana cake that’s equally fab!
xoxo
I tried this by using buttermilk instead of milk, and reduced butter. It was delicious and moist!
Hi Calista! Thank you for these notes — I love hearing how people make recipe edits. So happy you loved it!!! xoxo
Is it possible to sub the white sugar with brown sugar? This is such a great recipe, but I don’t have any white sugar on hand a the moment.
I’ve never had banana bread with a crispy/crunchy top so I didn’t think it would matter. I was going to omit it to reduce the sugar, but I’m glad I followed instructions and didn’t do that. It really makes a difference! And it’s beautiful. This was a terrific banana bread, although my walnut loving husband was whining about the lack of nuts. I think I have some in the freezer so I’ll change that next time (no reflection on the recipe, though). Thanks so much for the recipe!
Hi Areena! I am soooo happy you put that sugar on top — it’s so dang good! And I think it’s great if you add walnuts. I know some people have added chocolate chips as well. I wanted to create a nice base recipe that people could make their own. Have fun with it!!! xoxo
This recipe is winner!! Such an amazing banana bread, super moist in the middle and an incredible crispy sugar crust! Loved it so much, thank you for such a fool-proof recipe!
Hi Francisco!! This comment makes my heart sing — THANK YOU!!!!
This banana bread is the most delectable that I have ever made and my partner says it was the best he has ever eaten!
I made it with maple sugar instead of white sugar and didn’t use the banana on top. The partner ate the 4th banana earlier in the day before I could claim it. : ) Instead of sprinkling raw sugar on top, I sprinkled maple sugar crumbles. Definitely a bright spot for a sunny day of social distancing!
Hey Wendy!! Thank you so much for this comment — I love when I hear about substitutions that work. I’m sooo happy that you all loved it. Stay safe and eat banana bread!! ;) xoxo
Oh, this was delicious! It’s best after it cools completely (we grew impatient due to the mouth-watering aroma). I didn’t think the crispy top would be a big deal, but I was wrong–really makes it! Hubby and I agree that walnuts are needed, but I realize not everyone has chopped walnuts in their freezer (esp in pandemic mode). Thanks for this recipe! It was easy and paid off in spades.
I assume any milk alternative is ok? Any recs?
Hi Tran! Someone recently used almond milk and said it turned out great. So I’m guessing that would apply to all nut milks (although I haven’t tested any). I hope this helps. Let me know if you use a milk alternative…I think coconut milk could work well too!! xoxo
Hi Rebecca…First, this is a general comment about your recipes, many of which I use with great success. I especially appreciate your “Before we get started” notes, that I have found to universally be very informative for my baking in general. You discuss your reason for choosing certain specific ingredients very clearly and your tips are obviously based on your own experience. Thank you so much…
Hi Sally — thank you so very much for this sweet note!!! I really appreciate hearing this. It’s comments like this that keep me inspired and creating. Have a wonderful day and stay safe!! xoxo
Giddy-Up – that’s some gud cake. Try it lightly toasted. We have just about devoured ours – so good.
Yay!!! Thanks dad!!! xoxo
Love banana bread! This looks amazing, going to have to make it.
I hope you do — thanks Sarah Beth!! xox
I cannot wait to make this!!!!!
I hope you love it!!!!!! xoxox