The Best Banana Bread Recipe

I’m sharing my Banana Pecan Bread made with overripe bananas, sugar, eggs, vanilla, flour, baking soda, and pecans, and I’ll reveal the one simple trick I use to make the loaf turn out consistently every time.

I didn’t expect a loaf with overripe bananas mashed and all purpose flour to turn out so surprising. The crumb is airy, the crust sings, and every slice made me do a double take.

This is the real deal, Banana Bread So Easy It’s Bananas. I kept a couple of details to myself because they sound too simple to be true, and my friends kept guessing wrong.

If you like simple things that sneak up on you, this will make you raid your pantry and wonder why you waited so long to try it.

Ingredients

• Bananas add natural sweetness, potassium and fiber, they keep the bread moist and tender.
• Flour gives structure and carbs, all purpose yields a soft crumb most times.
• Sugar sweetens, feeds yeast in other bakes, can make crust slightly caramelized.
• Butter adds richness and fat, gives flavor and helps keep loaf tender.
• Eggs bind ingredients and add protein, they also help with rise and color.
• Pecans give crunch, healthy fats and protein, toasted ones add extra nuttiness.
• Vanilla adds aroma and round sweetness, tiny bit goes a long long way.

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter melted and cooled
• 3/4 cup (150 g) granulated sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 3 medium overripe bananas mashed (about 1 1/2 cups)
• 1/2 cup chopped pecans plus more for top if you want (optional)
• powdered sugar for dusting and extra butter for serving (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment or just grease well, you can leave a little overhang to lift the loaf out easy later.

2. In a medium bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Tip: spoon flour into the cup and level it off so you dont pack too much.

3. In a large bowl mash 3 medium overripe bananas until mostly smooth (about 1 1/2 cups), then stir in 1/2 cup (115 g) melted and cooled unsalted butter, 3/4 cup (150 g) granulated sugar, 2 large room temperature eggs and 1 teaspoon pure vanilla extract until combined.

4. Pour the dry ingredients into the banana mixture and gently stir with a spatula or wooden spoon until just combined; a few small lumps are fine, avoid overmixing or the bread will be tough.

5. Fold in 1/2 cup chopped pecans if using, reserving a handful to sprinkle on top if you want extra crunch.

6. Pour the batter into the prepared pan, smooth the top and sprinkle the reserved pecans over the loaf.

7. Bake on the middle rack for about 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes.

8. Let the loaf cool in the pan for 10 to 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool further. You can serve warm or at room temp.

9. To serve: slather slices with extra butter and dust lightly with powdered sugar if you like. Store wrapped at room temperature for up to 3 days, refrigerate up to a week or freeze slices up to 3 months.

Equipment Needed

1. 9×5 inch loaf pan — greased or lined with parchment, leave a little overhang to lift the loaf out easy later
2. Parchment paper or nonstick spray for the pan
3. Large mixing bowl for the wet ingredients
4. Medium mixing bowl for the dry ingredients
5. Whisk for dry ingredients and a fork or potato masher to mash the bananas
6. Rubber spatula or wooden spoon to fold batter without overmixing
7. Measuring cups and spoons (scale optional for grams)
8. Wire cooling rack and a toothpick or cake tester to check doneness
9. Oven mitts or potholders for pulling the hot pan out of the oven

FAQ

The Best Banana Bread Recipe Substitutions and Variations

• All purpose flour: swap for whole wheat pastry flour 1:1 by weight (220 g). It’ll be a bit heartier and darker, but still tender. Or use a 1-to-1 gluten free baking blend (look for one with xanthan gum) same weight for a gluten free loaf.
• Unsalted butter, melted: replace with neutral oil (canola, vegetable or light olive) 1:1 (1/2 cup). For lower fat, use 1/2 cup applesauce instead, though the crumb will be moister and a little denser. If you use salted butter instead, cut the added salt a bit.
• Granulated sugar: swap for packed brown sugar 1:1 (same volume) for more caramel flavor and moisture. If you prefer liquid sweeteners, use about 2/3 to 3/4 cup maple syrup or honey and reduce other liquids slightly, plus lower oven temp by 25 degrees F so it doesn’t brown too fast.
• Eggs: use flax “eggs” for a vegan binder — for two eggs mix 2 tbsp ground flax + 6 tbsp water, let sit 5 minutes. Other options: 1/2 cup applesauce total (moisture, milder lift) or 1/2 cup plain yogurt for extra tenderness.

Pro Tips

1) Use really ripe bananas, the darker the better. Mash them mostly smooth but leave a few small lumps for texture, it keeps the loaf from feeling flat. If your bananas arent super soft you can microwave them for 15-20 seconds to soften.

2) Don’t overmix once you add the flour. Stir until just combined, a few streaks or tiny lumps are ok. Overworking the batter makes the bread dense and tough.

3) Toast the pecans first for way more flavor, then chop them roughly. Fold them in gently and save some to sprinkle on top so you get crunchy bites and a nicer looking loaf.

4) Bake on the middle rack and start checking at the earlier end of the time, a toothpick should come out with a few moist crumbs. If the top is getting too brown, loosely tent with foil for the last part. Cool in the pan for 10-15 minutes, then lift out and cool completely before wrapping or slicing so it doesnt get soggy.