This is seriously the best banana bread ever. It is perfectly moist, tender and full of banana flavor. The secret is melted butter and lots of mashed bananas!
The best banana bread ever. It’s a bold statement. I’m not afraid to admit that, but when you make a banana bread that disappears within minutes you’ll say the same thing too.
This banana bread has that effect—disappearing within minutes. The second it is ready to eat, everyone reaches for a slice and then goes back for more because it is simply the best they have every had.
So what qualifies this bread as the best? Well, I’ll tell you…
First of all, it is moist—no dry crumbly banana bread here. It is so moist that it almost melts on your tongue when bitten into.
Second of all, this banana bread is tender—like a pillow. It is so soft that every slice falls like a blanket when the bread is cut into.
Lastly, it is full of banana flavor—after all, it is banana bread. I say the browner the banana, the more flavor there is in the bread. I’ll go as far to say that you should use black bananas. That’s what I did and I have no regrets. That is where all the banana flavor comes from.
My favorite way to eat this banana bread is either right out of the oven OR toasted with a pad of butter melting into it. When banana bread is warm, it tastes even better if you ask me. The aroma overcomes the senses and sinks into your tastebuds with every bite.
Have a slice with your morning coffee or as an on-the-go snack. You can’t go wrong!
Like most quick bread recipes, my best banana bread recipe is easy to make. Just take a minute to watch the video below and you will see!
Tools you need to make this recipe:
Best Banana Bread Ever
- 4 large very ripe, brown bananas mashed (about 2 1/2 cups)
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (150 g) packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (60 g) chopped walnuts or chocolate chips (optional)
Preheat your oven to 350º F. Line a 9x5-inch loaf pan with parchment paper, lightly grease with nonstick spray.
In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
Heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs and vanilla, and mix until well combined.
Pour the mashed bananas into the butter mixture and beat until well combined, about 90 seconds.
Add flour mixture to the batter and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts or chocolate chips if using.
Transfer the batter to the prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out with a few dry crumbs.
Cool the bread in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on a wire rack.
Wrap banana bread in plastic wrap and store at room temperature for up to 5 days.
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