This Best Banana Bread Recipe transforms overripe bananas into a perfect loaf. he very best way to use up overripe bananas this bread is tender and packed full of flavor! This Banana Bread is sure to become a staple in your home if it’s not already. Everyone loves it!
This is one of those comfort recipes that comes together in a flash with just a few simple ingredients and will make your home smell incredible as it bakes.
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1 hour 5 minutes
1 Stick (1/2 Cup) Butter
3 Large Ripe Bananas
2 Large Eggs
1 teaspoon Vanilla Extract
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1 teaspoon Baking Soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
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- NOTE ON SUBSTITUTIONS: I've had a couple of questions about substituting the vanilla extract in this recipe. As always the recipe is best as written! I don't recommend using almond extract, because the flavors just don't seem to pair well and the almond overtakes the banana. You CAN add banana extract if you'd like, but, keep in mind it will have more of an artificial banana flavor.
- NOTES ON STORING THIS BREAD: To keep your bread moist, allow it to cool completely then wrap in a layer of plastic wrap and then store in a freezer size zip-top bag, or a large plastic container with a tight fitting lid. It will last on the counter for up to 3 days, or in the refrigerator for up to 6 days. Alternately, you can wrap and freeze for up to 2 months.
- NOTE ON LOAF PAN: For this recipe you will use a standard size about 9x5 inch loaf pan for one loaf of bread. Alternately, you can use a standard sized muffin tin and bake for around 25-30 minutes.
- NOTE ON ADDITIONS: You can add 1 Cup of chopped nuts or chocolate chips to the batter before baking if desired.