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The Ultimate Banana Bread Guide

This Overripe Banana Bread recipe is the ultimate way to rescue those too-brown-to-eat bananas sitting on your counter. Extra moist, naturally sweet, and packed with rich banana flavor, this easy quick bread is perfect for breakfast, snacks, or even dessert. You only need one bowl and a handful of pantry staples to whip up this timeless classic that never goes out of style.

Ingredients

Scale
  • 3 large overripe bananas, mashed (about 1½ cups)

  • 2 large eggs, room temperature

  • ½ cup unsalted butter, melted (or ½ cup neutral oil)

  • ¾ cup brown sugar, packed

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

  • Mash bananas in a large bowl using a fork or potato masher until smooth with small chunks.

  • Add wet ingredients: stir in eggs, melted butter, vanilla, and brown sugar until well combined.

  • Combine dry ingredients: in another bowl, whisk flour, baking soda, baking powder, and salt.

  • Mix batter: gradually fold the dry mixture into the wet ingredients until just combined—do not overmix.

  • Add mix-ins: if using nuts or chocolate chips, gently fold them in.

  • Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

 

  • Cool in the pan for 10 minutes, then transfer to a wire rack. Slice when completely cooled.

Notes

  • Overripe bananas should be soft and deeply speckled or brown for best sweetness.

  • For added moisture, stir in 2 tablespoons of Greek yogurt or sour cream.

  • To freeze, wrap individual slices in plastic wrap and store in an airtight container.

  • This bread tastes even better the next day!

Nutrition

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