Best Banana Bread Recipe

With overripe bananas, applesauce, and vanilla extract, this classic banana bread is soft, flavorful, and incredibly moist. I tested this recipe a dozen times to make the best banana bread with amazing banana flavor and only a little fat. Whether you’re a seasoned baker or a newbie, this is perfect for any occasion, such as breakfast, back-to-school snacks, or even as a sweet gift. For more healthy banana bread recipes, try my Banana Nut Bread, this Blueberry version, and this Gluten-Free Banana Nut Bread.

Ingredients

Bananas: Mash three large, ripe bananas. You should have 1 1/3 cups (11 ounces) of mashed bananas total. Flour: You’ll need 1 ½ cups of all-purpose flour. Baking Powder and Baking Soda cause the bread to rise and makes it more tender. Salt improves the flavor and texture and balances the sweetness. Coconut Oil: Just two tablespoons of coconut oil adds some moisture while keeping the bread light. You can also swap this for butter or vegetable oil, if you prefer. Brown Sugar: I used Lakanto monkfruit for a healthier option, but light brown sugar will also work. Egg: You’ll need one large egg. Applesauce: Unsweetened applesauce replaces most of the oil. Vanilla Extract for flavor

How to Make Banana Bread

Variations

Whole Wheat Flour: Swap out half the all purpose flour for whole wheat. Chocolate Chip Bread: Add ¾ cups of regular or mini chocolate chips. Spices: Add cinnamon, nutmeg, or pumpkin pie spice. Banana Nut Bread: Try this recipe if you prefer your bread with walnuts or pecans. Peanut Butter: Swirl in some peanut butter to the batter before baking. Double the recipe to gift one to a friend or freeze for later. Banana Muffins: Pour the batter into a muffin tin and bake for 20 to 25 minutes, checking with a toothpick to confirm they’re ready.

How to Store Banana Bread

Once the bread cools, store it in an airtight container for one day on the counter and then in the fridge for up to a week.

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