This Easy Banana Bread is a treasured family favorite! It’s perfect without any extras or add some chocolate chips, nuts or cinnamon to make it your own. It’s the BEST banana bread recipe ever!!

Easy Banana Bread (The Best Banana Bread)

I know, I know, using the word BEST with any recipe is a BOLD statement and invites all the negative feedback if something doesn’t turn out perfect. But I have been making this banana bread for years and I haven’t found one recipe that beats it or even stands close to it.

It’s perfectly moist without being gummy. I can’t stand gummy quick breads! I have made it without any additions which is my usual method but also with chocolate chips, nuts, and cinnamon. It’s the perfect canvas!

A few other easy quick bread recipes you should try are Beer Bread, Pumpkin Bread with Cream Cheese Caramel Icing, and Easy Banana Muffins (which is the recipe this bread is based on).

Chocolate Chip Banana Bread

Banana bread is so easy to make and there is no need for a mixer, in fact, I advise against it!! Overmixing will make any quick bread tough and dry. The secret to perfectly moist and tender quick bread is a light hand (aka don’t overmix).

One sure sign that you’ve overmixed your bread are tunnels. If you have large pockets or tunnels in your baked bread then you’ve overmixed the batter. No worries though, it will still taste great and if it’s too dry turn it into french toast for tomorrow morning’s breakfast!

As I mentioned earlier you can bake this banana bread without any extras or if you’re looking for something different check out these additions.

1/2-3/4 cup chocolate chips (this is my favorite!!)
1/2-3/4 cup chopped nuts (toast nuts for even more flavor!)
1 cup fresh or frozen blueberries
1 teaspoon cinnamon

Tips for great Banana Bread:

Cool banana bread completely before slicing so they don’t crumble. I have a hard time doing this because fresh warm banana bread with butter is SO GOOD. But if you want perfectly neat slices you need to wait.
To make golden and tender crusts, use shiny pans. Dark pans or pans with dark nonstick coating absorb more heat causing your bread to get too brown. If you use an insulated pan you may need to increase the baking time slightly.
When you grease your loaf pan only grease the bottom. This helps to avoid the rim around the edge of your baked bread. I also like to make a sling using parchment paper to easily remove the bread from the pan.
Use the ripest bananas possible for the most flavor. I only use bananas that are dark in color and have very little or no yellow left.
How to freeze bananas: If you are like me and sometimes forget to eat those bananas before they get too ripe freezing them for later use is a great way to prevent waste!
1. Peel the bananas and cut in half. Freeze on a baking sheet in a single layer until solid. Then place in a resealable bag and store in the freezer for up to 2 months.
2. Freeze the whole banana with the peel on. This will take longer to defrost but this is how I do it because I am too lazy to peel and chop. These will keep for up to 2 months.

Problems and solutions for banana bread:

Didn’t rise: This can happen from overmixing or your leavening may have expired. Always check your dates BEFORE you start baking. Especially if it’s been a while since you last baked.
Tough and dry: This can happen from overmixing, overbaking, or not enough fat was used in the batter. Use a light hand when mixing and mix just until ingredients are combined. There will be lumps and that’s perfect! Bake only until a toothpick comes out clean and no longer. Use the amount of fat stated in the recipe, decreasing can drastically alter the bread.
Compact: If your bread is too compact and dense this could be from using too much flour or too little leavening.
Bread sticks to the pan: Be sure to cool your bread for 10 minutes before removing. Loosen sides of bread with a knife by running it around the edge. When greasing your pan it’s best to use a high-quality non-stick spray so it doesn’t discolor the pan. Or better yet use shortening if you have it on hand. It has a higher melting point thus creating a shield between the batter and the pan. Or you can make a parchment paper sling. This is my preferred method and makes clean up a breeze!
Crack down the middle of the loaf: Don’t worry this is very normal and happens when the batter sets from the heat of the oven before the bread has finished rising. Again this is very normal for quick bread and it doesn’t mean you’ve done anything wrong.
Banana bread is so easy to make and there is no need for a mixer, in fact, I advise against it!! Overmixing will make any quick bread tough and dry. The secret to perfectly moist and tender quick bread is a light hand (aka don’t overmix). One sure sign that you’ve overmixed your bread are tunnels. If you have large pockets or tunnels in your baked bread then you’ve overmixed the batter. No worries though, it will still taste great and if it’s too dry turn it into french toast for tomorrow morning’s breakfast!