If you love a good classic with a twist, you’re going to adore this Banana Banana Bread Recipe. It’s the kind of recipe that fills your kitchen with warmth and smells so inviting, you can’t wait to dig in. What makes this banana bread stand out is its double dose of banana flavor—yes, it really brings that rich, moist texture and unforgettable sweetness every banana lover dreams of.

I usually make this when I have some overripe bananas and a craving for something comforting. It’s perfect for breakfast, an afternoon snack with your coffee, or even a late-night treat. Trust me, once you bake this Banana Banana Bread Recipe, you’ll find your family or friends crowding your kitchen, waiting for a slice!

Ingredients You’ll Need

Gathering the right ingredients is half the fun and half the secret to success here. Each ingredient has its role—flour for structure, brown sugar for depth of sweetness, and butter to keep it moist and rich. Using overripe bananas really is the key for flavor, so don’t shy away from letting your bananas turn fully spotted or brown.

All-purpose flour: This gives the bread body, but don’t pack it too tightly when measuring to keep it light and tender.
Baking soda: Makes the bread rise nicely and keeps it fluffy.
Salt: Just a pinch to balance out the sweetness and highlight the banana flavor.
Brown sugar: Adds a little caramel note that makes this bread extra special.
Butter: Provides richness and moisture—I like to use unsalted so I can control the saltiness.
Eggs: Help bind everything together and add a nice texture.
Mature overripe bananas: The real star! They bring natural sweetness and that unmistakable banana aroma.

Variations

I love that this Banana Banana Bread Recipe is so easy to tweak based on what mood I’m in or what’s in my pantry. Feel free to add a little flair of your own to make it your own signature loaf. It’s your banana bread, after all!

Nutty twist: Adding chopped walnuts or pecans gives a lovely crunch and extra warmth—I always toss in walnuts when I want a snack with some texture.
Add chocolate: Chocolate chips make this feel like a dessert. My kids get extra excited when I sneak these in.
Gluten-free: Swap the all-purpose flour for a blend of gluten-free flours to accommodate dietary restrictions.
Healthier version: Use coconut oil instead of butter and reduce the sugar slightly.
Spiced banana bread: Cinnamon, nutmeg, or even a pinch of cardamom can add a warm complexity that I tend to enjoy during fall.

How to Make Banana Banana Bread Recipe

Step 1: Prep your bananas and ingredients

Start by mashing 2 ⅓ cups of ripe bananas until nice and smooth—some lumps are fine, but you want it mostly pureed for that creamy texture. Measure out your dry ingredients and sift together the flour, baking soda, and salt to avoid clumps. Preheat your oven to 350°F (175°C) and grease a loaf pan so your bread slides out easily later.

Step 2: Cream butter and sugar

In a large bowl, cream the butter and brown sugar together until light and fluffy. This step helps incorporate air, which gives the bread a tender crumb. Don’t rush it—take 2-3 minutes with a mixer or a solid hand whisk to get the perfect texture.

Step 3: Combine eggs and bananas

Beat the eggs lightly and add them to the butter and sugar mixture. Then, stir in the mashed bananas. This wet mixture will feel thick and fragrant—if you want, you can add a splash of vanilla extract here too for an extra layer of flavor.

Step 4: Mix dry ingredients into wet

Gently fold the flour mixture into the wet ingredients with a spatula—don’t overmix! You want everything just combined to keep the bread moist and tender. Overworking the batter can make it dense.

Step 5: Bake and cool

Pour the batter into your greased loaf pan and smooth the top. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Check around 55 minutes to avoid overbaking—which can dry out the bread. Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely.

How to Serve Banana Banana Bread Recipe

Banana Banana Bread Recipe - Recipe Image

Garnishes

When I serve this bread, I love a little pat of butter melting on top, or sometimes a light drizzle of honey or maple syrup. Fresh berries or a sprinkle of powdered sugar can jazz it up if you want to impress guests. Honestly, it’s just as lovely warm and simple straight from the oven.

Side Dishes

This banana bread pairs beautifully with a hot cup of coffee or chai tea. For brunch, I like serving it alongside scrambled eggs or a yogurt parfait to balance the sweetness. It also makes a fantastic snack with a glass of cold milk.

Creative Ways to Present

For special occasions, I slice the bread thinly and toast the slices, topping them with cream cheese and a spread of homemade jam. Another favorite is layering it into a trifle with whipped cream and fresh bananas—perfect for dessert tables at family gatherings.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover banana bread tightly in plastic wrap and keep it at room temperature for up to three days, which helps it retain moisture. If I plan to keep it longer, I pop it in an airtight container in the fridge—it can last up to a week that way, but I prefer it fresh!

Freezing

Freezing is a lifesaver with this Banana Banana Bread Recipe. I slice the loaf before freezing so I can grab individual pieces. I wrap each slice in parchment and then foil to protect it from freezer burn. It stays great for up to three months, which means you can enjoy banana bread any time you want.

Reheating

The best way I’ve found to reheat is toasting the frozen slices for a couple of minutes or warming them in a 350°F oven for about 10 minutes. It brings back that fresh-baked warmth and keeps the inside nice and soft. A little butter while toasting? Trust me, it’s unbeatable.

FAQs

Can I use regular ripe bananas instead of overripe ones?

While you can use regular ripe bananas, overripe bananas are sweeter and moister, which gives the Banana Banana Bread Recipe its signature moist texture and rich flavor. If your bananas aren’t very ripe, consider letting them sit out for a day or two until they develop brown spots.
What if I don’t have brown sugar—can I use white sugar instead?

Brown sugar adds both moisture and a subtle caramel flavor, but white sugar can work in a pinch. If you substitute with white sugar, your bread might be a little less moist and nuanced in taste, so consider adding a teaspoon of molasses if you have some on hand.
How do I know when the banana bread is done baking?

The best test is to insert a toothpick or thin knife into the center of the bread. When it comes out clean or with just a few moist crumbs, it’s done. If the toothpick has wet batter, it needs more time. Keep an eye around the 55 to 65-minute mark depending on your oven.
Can I make this recipe vegan?

You’ll need to substitute the butter with a vegan alternative like coconut oil or vegan margarine and replace eggs with flax eggs or applesauce. The bananas add great moisture, so these swaps generally work well to maintain texture.
Is it okay to overmix the batter?

Try to avoid overmixing once the flour is added. Overmixing activates the gluten and can make the bread tough or dense instead of tender and fluffy. Fold just until everything is combined for best results.

Final Thoughts

This Banana Banana Bread Recipe really holds a special place in my kitchen. It’s straightforward, incredibly forgiving, and always a crowd-pleaser. The double banana punch gives it such rich flavor and moistness that I keep coming back for more. Give it a try—it’s like a warm hug in loaf form, and I bet it’ll become one of your favorite recipes too!

Banana Banana Bread Recipe

Print Recipe

★★★★★

4.7 from 499 reviews

A classic banana banana bread recipe featuring moist, flavorful bread made from overripe bananas, brown sugar, and butter. This comforting baked good is perfect for breakfast, a snack, or dessert, bringing warmth and a hint of sweetness in every bite.

Author: Mary
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 75-85 minutes
Yield: 1 loaf (10-12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

¾ cup brown sugar
½ cup butter, softened
2 large eggs, beaten
2 ⅓ cups mashed overripe bananas

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add Eggs: Beat the eggs into the butter and sugar mixture until fully incorporated.
Mix in Bananas: Stir in the mashed overripe bananas until thoroughly combined with the wet mixture.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears. Avoid overmixing to keep the bread tender.
Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

Make sure your bananas are very ripe for maximum sweetness and moisture.
You can add nuts or chocolate chips for added texture and flavor.
Store banana bread tightly wrapped at room temperature for up to 3 days or refrigerate to extend freshness.
To keep the bread moist, avoid overbaking.
This recipe can be doubled and baked in two loaf pans if desired.

Keywords: banana bread, homemade banana bread, easy banana bread, banana recipe, baked goods, sweet bread