World's Best Banana Bread Recipe - Cooking With Karli (2024)

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This Banana Bread Recipe is simple, easy, ultra moist and honestly the best Banana Bread Recipe out there. 8 basic ingredients is all you need.

World's Best Banana Bread Recipe - Cooking With Karli (1)

Best Banana Bread

I am going to level with you, I am normally not a Banana Bread fan. Like, at all. This Banana bread though, I’m all over it! It truly is the BEST Banana Bread. It’s sweet, moist and has the perfect crumb, ever.

I love how Banana Bread can be considered breakfast, a snack or dessert. That is one versatile recipe, if I do say so myself! 😉

Some bakers search the world looking for the best banana bread recipe in the world and seek out a perfectly moist, soft and flavorful banana bread. Luckily for you, the search is over!

This banana bread puts a little twist on the classic banana bread recipe by using brown sugar and no oil! Most banana bread recipes call for white sugar and either butter or olive oil. The brown sugar and butter in this recipe help to give the banana bread that golden color as well as a richer flavor and moist texture that has you going back for more.

Ps. If you are a chocolate lover, make sure to check out my Chocolate Banana Bread Recipe!

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What’s In Banana Bread?

  • Melted Butter:I use salted butter, if you only have unsalted on hand, add an extra pinch of salt to the recipe!
  • Brown Sugar:we use brown sugar in this recipe to keep the bread ultra moist.If you’d like to try a bread without sugar, try this Sugar-Free Banana Bread recipe!
  • Vanilla Extract:This recipe calls for a lot of vanilla.. use it!! It enhances that banana flavor like you wouldn’t believe!
  • Eggs:We will just need two. 🙂If for some reason you can not have eggs, check out this recipe for Eggless Banana Bread.
  • Mashed Banana:We are looking for a total of 2 cups of mashed bananas, depending on the size of your bananas, this is about 4-6 bananas.If you want banana bread without any ripe bananas, learn How to Ripen Bananas Here.
  • Flour:All purpose is all you’ll need. Nothing fancy here.
  • Baking Soda
  • Salt
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How to Make Banana Bread

This Banana bread recipe could not be any easier! You can make this using a stand mixer, electric hand mixer or even just a whisk!

The first thing that you’ll need to do is mash those bananas. Use over ripe bananas, they are much easier to mash and they yield a much sweeter and flavorful bread.

Then we will mix everything together, the melted butter and brown sugar. Then the eggs, vanilla and bananas. Lastly, the flour, soda and salt are added.

Once the batter is ready, pour into a 9 inch loaf pan that has been sprayed with non-stick cooking spray. If you want to make muffins or smaller loaves, fill the pan up 2/3 of the way full.

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Lastly, bake the Banana Bread until it passes the toothpick test! For the 9 inch loaf pan, that will be about 50-60 minutes. When I made mini loaves, they baked for 25 minutes.

Adding Mix-ins to your Banana Bread

There are many things people like to add into their banana bread prior to baking. If you are interested in adding anything extra into your banana bread, just fold it into the batter right before pouring the batter into the pan.

Popular Banana Bread Mix in’s include:

  • Chocolate Chips
  • Nuts
  • Peanut Butter Chips
  • Dried Fruits
  • Coconut
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Should banana bread be refrigerated?

Banana bread can be stored at room temperature or inside of the fridge depending on your preferences. While you can get a few added days out of the shelf life of your banana bread by placing it in the fridge, it will be just fine on the counter. Just make sure that when you aren’t cutting/eating the bread, that it remains well wrapped and covered so that it doesn’t dry out.

Do bananas have to be ripe for banana bread?

Yes and no. The riper a banana is, the easier it is to mash and the more naturally sweet it is. You can speed up the process of a non-ripe banana by baking it in the oven for a few minutes, or use can use a nonripe banana and add in more sugar and sweetness to the recipe. Using a nonripe banana will also give you a less strong banana flavor.

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Love Breads? ME TOO!! Find my favorites below:

  • Blueberry quick Bread
  • Blueberry Lemon Quick Bread
  • Garlic Parmesan Focaccia Bread
  • Homemade Soft Pretzels
  • Frozen Dinner Rolls
  • Little Caesars Breadsticks

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5 from 12 votes

Best Ever Banana Bread Recipe

By: Karli Bitner

This Banana Bread Recipe is simple, easy, ultra moist and honestly the best Banana Bread Recipe out there. 8 basic ingredients is all you need.

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Servings: 12 slices


  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1 tbsp vanilla
  • 2 eggs
  • 2 cups mashed bananas
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt


  • Preheat oven to 350°. Spray 9 inch loaf pan* with non stick spray.

  • Using either an electric hand mixer or stand mixer, mix together the melted butter and brown sugar.

  • Add in the vanilla, eggs and mashed banana.

  • Add the flour, baking soda and salt to the bowl. Slowly incorporate the dry ingredients until just combined. Do not over mix.

  • Pour into prepared bread pan.Bake at 350° for 55-60 minutes. It should pass the toothpick test before taking out of the oven.

  • Let cool slightly or completely before slicing, according to your preference.



*You can use this recipe in a smaller loaf pan or as muffins. For mini loaf pans and regular sized muffins you’ll bake for 20-25 minutes.


Calories: 260kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 383mg | Potassium: 191mg | Fiber: 2g | Sugar: 23g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Like this recipe? Rate and comment below!

World's Best Banana Bread Recipe - Cooking With Karli (2024)


How do you keep banana bread moist when baking? ›

You can use light or extra-virgin olive oil. The olive oil will make any bread cake moist. Other things I do for my banana bread are adding a little molasses, just a little bit more sugar and vanilla flavor and more bananas. I usually let it cool a little and then wrap it in aluminum foil.

Why is my banana bread dense and not fluffy? ›

You Measure Flour the Wrong Way

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.

Should you use parchment paper when baking banana bread? ›

Not only does the parchment prevent the outer edges from getting too dark and overcooked, but it also makes it easier to remove the cooked banana bread from the pan! PIN THIS RECIPE NOW! What is this? Another tip – and this is true with any quick bread – is to make sure you don't over mix the batter.

Is baking soda or powder better for banana bread? ›

Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.

How can I make my bread more moist? ›

Bread Making Tips For Softer Bread
  1. Do Not Over-Knead Your Dough. ...
  2. Ensure Dough is Well Hydrated. ...
  3. Lubricate With Oil. ...
  4. Add Sugar. ...
  5. Add Eggs. ...
  6. Reduce Baking Time. ...
  7. Create Steam in Oven. ...
  8. Add Milk.
Mar 27, 2023

Why is my banana bread always so dense? ›

An overmixed banana bread batter will result in a dense, rubbery loaf. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds."

What happens if you add an extra egg to banana bread? ›

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.

Can you put too much banana in banana bread? ›

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

Why is my banana bread still raw in the middle? ›

It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

Is it better to bake banana bread in a glass or metal pan? ›

Metal pans are better heat conductors than glass pans, meaning the food inside cooks more evenly. Most baking recipes for cakes, muffins, cupcakes, coffee cake, banana bread, and brownies call for metal bakeware.

What is the best way to grease a pan for banana bread? ›

There are a number of items you can use, including shortening, butter, or cooking oil. To make it even easier, you can coat the pan with a layer of coarse cornmeal. This won't adhere to the bread because it's not part of the dough, so there's no need to worry that it will alter your recipe.

Why did my banana bread turn green? ›

Learning 1 – Too much baking soda makes banana bread turn green or blue.

What happens if you put too much baking soda in banana bread? ›

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

What happens if you put too much baking powder in banana bread? ›

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)

How do you keep banana bread from getting hard? ›

Never store it in the refrigerator. A refrigerator circulates cool air, which removes moisture and can prematurely dry breads and cakes. Place your cooled loaf on a plate and cover it in plastic wrap, or store it in an airtight container. Store it for up to four days on your counter.

Why is my banana bread dry on the outside? ›

Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.

Why is my banana cake not moist? ›

If you use a yellow (or even worse a green) banana in your cake not only will it not have as much flavour it will be significantly drier. It's important to make sure your bananas are well mashed. If they aren't broken down well enough less moisture is released from the fruit, effecting the texture of your cake.

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