Banana bread is one of those recipes that never goes out of style. For breakfast, an afternoon snack, or a late-night treat (we’ve all been there), it always hits the spot.
My recipe is super moist, perfectly sweet, and has just the right balance of fluffy and dense. And the best part? It’s so easy to make with just a few simple ingredients. No fancy techniques, just classic, foolproof banana bread.
How I make the best banana bread (truly)
I’ve made countless loaves of banana bread over the years—some amazing, some… well, let’s just say we don’t talk about those. After testing and tweaking, I’ve figured out exactly what makes this recipe truly the best:
- Extra moist, never dry – The secret? A perfect balance of mashed bananas, butter, and just enough sugar to keep it soft without being greasy. (Tip: If you want a super tender loaf, don’t skip the cornstarch—it helps create that bakery-style crumb!)
- Not overly sweet – I love banana bread that actually tastes like bananas, not just sugar (wich is also why I use 2 full cups of banana – it’s BANANA bread after all 😉)! I use a mix of brown and white sugar for depth, but you can easily adjust the sweetness.
- The right amount of spice – A touch of cinnamon and nutmeg brings warmth without overpowering the banana flavor.
- No dry, dense texture – Overmixing is the enemy of good banana bread! I gently fold the batter and stop as soon as the dry ingredients are moistened. (Lumps are fine! Smooth batter = tough bread.)
Printable recipe
Ingredients
Dry ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet ingredients
- 2 cups mashed bananas (about 4 medium-large)
- ½ cup light brown sugar (see notes if wanting to use less sugar)
- ½ cup granulated sugar
- 1 stick butter (melted; 1 stick equals 8 tablespoons or ½ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prep: Heat oven to 350°F and line with baking parchment/lightly grease a 5×9 inch loaf pan.
- Dry ingredients: Combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg in a mixing bowl. Set aside.
- Wet ingredients: Place 2 cups mashed bananas, ½ cup light brown sugar, ½ cup granulated sugar, 1 stick butter (melted), 2 large eggs and 1 teaspoon vanilla extract in a large measuring jug and whisk to combine.
- Combine batter: Pour wet into dry ingredients and fold with a rubber spatula JUST until dry ingredients are moistened. Do not overmix, lumps are fine.
- Bake: Pour batter into prepared pan and bake for 45-55 minutes, until a toothpick inserted into the middle comes out clean.
- Cool: Allow to cool in the pan for 10 minutes, then remove to a cooling rack to cook completely.
My best tips for perfect banana bread
✔ Use very ripe bananas – The riper, the better! Brown spots = more natural sweetness. If my bananas aren’t quite there yet, I like to pop them in a 300°F oven for 10-15 minutes to soften.
✔ Measure your flour correctly – Spoon and level! If you scoop straight from the bag, you’ll pack in too much flour, and your banana bread will be dry. I actually prefer kitchen scales for baking – this recipe has 240g of flour if you want to weigh it out!
✔ Don’t overmix – Stir just until no flour streaks remain. Overmixing = dense, gummy banana bread.
✔ Let it cool – I know, I know. The smell makes you want to dive right in. But cooling for at least 10 minutes in the pan before slicing keeps the texture just right.
I like these ingredients
I like to keep my banana bread simple, but here are a few swaps I have made that have worked for me:
- Butter – I love the flavor of butter, but I do also use oil sometimes for a more budget-friendly or dairy-free option.
- Cornstarch – Helps create that soft, bakery-style crumb, but if I don’t have any on hand, I just replace it with extra flour.
- Baking powder/soda: I love using a mix of both for the best rise! You can use all baking powder, but I don’t recommend using all baking soda. Either way, make sure your raising agent is not expired, or else it will not rise right!
- Sugar – You can use all white sugar or reduce the sugar if you want a less sweet loaf. (I often cut it down to ½ cup for breakfast banana bread!)
- Bananas – Super ripe = best flavor. If they’re not quite ready, you can ripen them faster in the oven.
- Add-ins – Chocolate chips? Nuts? Yes, please! Stir in ½ to ¾ cup of your favorite mix-ins – I frequently do chocolate chips and chopped pecans 🙂
Recipe FAQs
If you follow the recipe and measure your flour correctly, yet your banana bread still doesn’t rise; you may have over-stirred the batter. Quick bread batter that gets overmixed develops the gluten structure too much, which can “glue” it together and inhibit the rising power of the eggs and baking powder/soda.
This then results in the middle not cooking well.
Banana bread generally bakes quicker in a metal pan compared to glass pans or ceramic pans.
I bake my bread in a 4×8 inch ceramic pan, and it takes excatly 65 minutes to bake it. I tent it with foil after the 50 minute mark to keep it from getting too brown on top. I used to have a 4×8 inch metal pan and the banana bread would cook in around 55 minutes, which is considerably quicker.
The metal pan also conducts heat faster, so it can potentially lead to a crustier, more browned crust. I don’t have a preference either way, so either pan is fine for this recipe. Just take note of the different baking times you may experience.
If you have issues with the edges of your banana bread burning, try if using a light-colored metal fixed the problem. Dark metal pans can conduct heat faster, which could lead to burnt edges.
A ceramic or glass pan requires a longer baking time, which could also cause burnt edges if your oven needs a little longer to bake the bread. Tent the bread with foil after baking for 45-50 minutes, if it isn’t done yet at that point – this can also help reduce or eliminate the burns sides.
If your banana bread is not cooked in the middle after taking it out of the oven, try returning it to a 350°F oven for 10-15 minutes to try and cook the inside.
Store the banana bread wrapped in a clean tea towel on the counter for up to a day.
For longer storage, try placing it in an airtight container or zip-top bag and refrigerate for up to 3 days.
You can also freeze banana bread. Allow it to cool completely, then freeze it whole or in slices. I always do slices and separate them with wax paper, that way I can only remove as many slices as we need at any given time. Wrap the bread or the slices in plastic wrap, then place in a labelled freezer zip-top bag and freeze for up to 3 months.
To defrost, unwrap and place on a cooling rack on the counter for several hours, until fully thawed.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
I first shared this recipe on 04/29/2021. Updated with new photos and new text on 03/07/2025.
Sue E says
Best banana bread ever! My new favourite recipe, thank you! I’m curious though, what purpose does the cornstarch serve?
Patty King says
Don’t you a 4×8 loaf pan … maybe 4 small loaves or a 5×9 would be better. I took the advice about the 4×8 and It overflowed in the oven. Horrible! I bake lots and all by scratch so it wasn’t anything I did.
Nora says
Sorry you had this experience, Patty. I wonder how it happened – I bake this recipe in my 4×8 loaf pan at least once a month, mine never overflows. Maybe your pan is more shallow than mine?
M.pentz says
Super great bread! I have been making this type of bread for years and this recipe may be the best!
Nora says
I’m so glad!