Banana Banana Bread Recipe: Extra Moist, Extra Banana, and Totally Irresistible

Some banana breads taste a little like banana. This one? It tastes a lot like banana. That’s why it’s called Banana Banana Bread. It’s moist, rich, full of banana flavor, and honestly, it’s the best way to use up those overripe bananas on your counter.

This bread is soft inside, golden on the outside, and easy to make with simple ingredients. It’s perfect for breakfast, dessert, or a snack with coffee. You can make it in one bowl and it freezes beautifully.

Let’s make a loaf you’ll want to bake again and again.

Ingredients (With Measurements)

Makes 1 standard 9×5 inch loaf.

• 2 to 3 very ripe bananas (mashed, about 1½ cups)
• ⅓ cup melted butter (unsalted)
• ¾ cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1½ cups all-purpose flour

Optional Add-ins:

• ½ teaspoon cinnamon
• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips
• 1 tablespoon brown sugar (sprinkled on top before baking)

Tools You’ll Need

• Mixing bowl
• Fork or whisk
• Measuring cups and spoons
• 9×5 inch loaf pan
• Spoon or spatula
• Toothpick (to test doneness)

Step-by-Step Instructions

1. Preheat Your Oven

Set oven to 350°F.

Grease a 9×5 loaf pan or line it with parchment paper.

Set aside.

2. Mash the Bananas

In a large bowl, mash the bananas with a fork until mostly smooth.

A few lumps are fine.

The riper the bananas, the better the flavor.

3. Mix in Wet Ingredients

Stir in the melted butter.

Add sugar, egg, and vanilla extract.

Whisk until fully combined.

You should have a thick, golden mixture.

4. Add Dry Ingredients

Sprinkle in the baking soda and a pinch of salt.

Add the flour.

Stir gently until no dry streaks remain.

Don’t overmix—stop once everything comes together.

If adding nuts or chocolate, fold them in now.

5. Pour and Bake

Pour the batter into the greased loaf pan.

Spread it evenly.

Optional: sprinkle brown sugar or more banana slices on top.

Bake for 50 to 60 minutes.

Start checking at 50 minutes.

A toothpick inserted in the center should come out clean or with moist crumbs.

6. Cool and Slice

Let the bread cool in the pan for 10 minutes.

Then remove and let cool on a rack for at least 30 minutes before slicing.

It cuts best when cool, but warm slices are amazing with butter.

Why It’s Called Banana Banana Bread

Because it doubles down on banana.

Most recipes use 1 cup mashed banana. This one uses more—up to 1½ cups.

That makes it extra moist, flavorful, and full of natural sweetness.

If you’ve got extra ripe bananas, this is the way to use them.

Tips for Perfect Banana Bread

• Use very ripe bananas. Almost black is best.
• Don’t overmix the batter.
• Let it cool before slicing.
• Add cinnamon for warmth.
• Add chocolate chips or nuts for texture.

Want more banana flavor? Add a fourth banana.

Want it sweeter? Sprinkle sugar on top before baking.

Add-Ins and Variations

This recipe is simple on purpose, but you can dress it up:

• Chocolate chips: ½ cup
• Nuts: walnuts or pecans, ½ cup
• Spices: ½ tsp cinnamon or nutmeg
• Topping: sliced banana or raw sugar
• Swirls: Nutella or peanut butter

Keep the base the same. Add whatever your heart (or pantry) wants.

Make Muffins or Mini Loaves

Yes, this recipe works for muffins or mini loaves too.

Muffins:

• Grease or line a muffin tin
• Fill each cup about ¾ full
• Bake at 350°F for 18–22 minutes

Mini loaves:

• Fill greased mini loaf pans
• Bake for 30–40 minutes
• Check for doneness with a toothpick

Same batter. New format. Still delicious.

How to Store Banana Bread

At Room Temperature:

Wrap tightly in foil or plastic.

Keep for up to 3 days.

In the Fridge:

Wrap well. Store up to 5–6 days.

Warm slices in the microwave for 10–15 seconds.

In the Freezer:

Wrap the whole loaf or slices in plastic, then foil.

Freeze for up to 3 months.

To reheat, thaw at room temp or microwave for 30 seconds.

Serving Ideas

Banana bread is great as-is, but here’s how to take it up a notch:

• Warm it and spread with butter
• Add a drizzle of honey
• Top with peanut butter
• Make banana bread French toast
• Toast it and serve with coffee

It works for breakfast, dessert, or anything in between.

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FAQs

1. Can I use frozen bananas?

Yes. Thaw completely and drain excess liquid. Then mash and use just like fresh ripe bananas.

2. Can I make it gluten-free?

Yes. Use a 1:1 gluten-free flour blend. Check labels to ensure it has xanthan gum for best texture.

3. Can I reduce the sugar?

Yes. Use ½ cup sugar for a less sweet loaf. The bananas provide natural sweetness too.

4. Why is my banana bread dry?

You may have overbaked it. Check early and avoid overmixing the batter. Also make sure your bananas are ripe and soft.

5. Can I use oil instead of butter?

Yes. Use ⅓ cup neutral oil (like canola or vegetable). It will be slightly more moist but still delicious.

6. How do I know it’s done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. The top should be golden and slightly cracked.

7. Can I add more bananas?

Yes. You can go up to 1¾ cups mashed bananas. Too much more and it may get too dense.

8. What’s the best way to mash bananas?

Use a fork, potato masher, or hand mixer. A few lumps are fine. Smooth banana puree isn’t needed.

9. Can I add yogurt or sour cream?

Yes. Add ¼ cup plain yogurt or sour cream for even more moisture. It won’t change the flavor much but adds richness.

10. Can kids help make this?

Absolutely. It’s a great beginner recipe. Let them mash the bananas, stir the batter, or sprinkle on toppings.