This is the only banana bread recipe you need in your life! It’s super soft, packed with banana flavor, studded with toasty pecans, and truly the perfect banana bread. Enjoy slices warm slathered with lots of butter!
Most things in life don’t need to be perfect, but it’s my humble opinion that you should never settle for a less than perfect banana bread.
Enter, the most dreamy and absolute keeper loaf you will ever bake. It’s nothing crazy wild, but man if this recipe doesn’t hit that banana bread craving SO well.
I’m talking ridiculously-moist texture from a whopping 4 bananas, a little brown sugary + cinnamon flavor in every bite, and just a little bit of added texture goodness from toasted pecans.
No fancy ingredients or techniques today! This loaf is nice and simple like God intended banana bread to be and comes together in mere minutes with only a handful of ingredients.
Soooo…what are you waiting for?? Those brown bananas on your countertop are calling your name.
This Banana Bread features…
- A picture-perfect soft and moist texture
- Tons of banana flavor laced with sweet brown sugar and a touch of cinnamon
- Crunchy chopped pecans in every bite
- A quick batter that comes together in minutes
Making the Banana Bread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Bananas
- Vegetable oil
- Egg
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Ground cinnamon
- Kosher salt
- Pecans
Choosing Your Bananas
You will need about 4 medium bananas for this bread to equal about 2 cups once mashed. For best results, I recommend going with very ripe, spotty bananas so you get that signature intense banana flavor that all good banana bread has.
Can I use frozen banana? Yes, you sure can! Just make sure the banana is thawed prior to mashing and mixing into the other ingredients.
Tips for Perfect Banana Bread
- Mash bananas well – use a potato masher or a fork to finely mash bananas until only a few very small chunks remain.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Gently fold batter – overmixing will lead to a dry bread so use a gentle hand when folding batter.
- Toast nuts – toss the pecans around in a nonstick pan set over medium heat until fragrant. This will help the pecans maintain their crunch and fragrance in the bread.
- Use a toothpick to test bread – insert a toothpick in the center of bread. The bread is done when toothpick comes out clean.
- Cool bread completely before cutting – don’t be tempted to cut into the bread while it’s still warm. Allowing the bread to cool will strengthen its structure and make for neat slices.
Recipe Variations
Try these ideas for a different twist on this banana bread.
- Add chocolate – fold in 3/4 cup semisweet, milk, or dark chocolate chips.
- Try a different nut – try walnuts or omit the nuts entirely.
- Add fruit – try adding 3/4 cup blueberries, diced strawberries, or raspberries.
- Top with a glaze – try a simple powdered sugar glaze, melted chocolate, or caramel.
Storing and Freezing Banana Bread
Allow bread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating individual slices before serving.
To freeze bread, allow to cool completely, then wrap well and freeze up to 2 months. Thaw bread completely at room temperature and store up to 4 days.
Each lovely bite of this banana bread is rich, melt-in-your-mouth soft, and screams BANANAS. The smell of it baking alone is intoxicating and you’ll be counting down the minutes until it’s done.
This is how you do banana bread, folks! Your search for the perfect loaf has officially come to an end.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other banger quick breads next!
Perfect Banana Bread
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Ingredients
- 4 medium ripe bananas, mashed (about 2 cups mashed)
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup light brown sugar
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pecans, toasted
Instructions
- Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
- In a large bowl, whisk mashed bananas, oil, eggs, sugar, and vanilla until smooth. In a separate medium bowl, whisk flour, baking soda, cinnamon, and salt.
- Add flour mixture and pecans to liquid mixture, gently folding until batter is just combined.
- Spread batter evenly in prepared pan. Bake banana bread at 350F 55-60 minutes until a toothpick inserted in center comes out clean.
- Cool banana bread completely on a wire cooling rack. Remove bread from pan and cut into slices for serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 2/6/25.
Danielle says
I love seeing overripe bananas too, it can only mean one thing – banana bread! I love the amount of bananas in this recipe, I tend to go with recipes that only use one or two. Definitely need to try this next time I make some, pinning!
Sarah says
More bananas = better banana bread for sure. You’ve gotta try this version, Danielle! Thanks for the pin, girl!
Lindsey @ American Heritage Cooking says
I love me some banana bread! And yours looks fabulous! Pinned!
Sarah says
Thanks for pinning, Lindsey!
Kristi @ Inspiration Kitchen says
You know one of the things I love most about Banana Bread (other than it’s fabulous taste), is the way it makes the house smell while you bake it. It makes everything feel so homey and wonderful ~ it brings back memories of all good things. 🙂 And, then you get to eat something so wonderful and mouth-watering – it never disappoints!
Sarah says
Awww yes! Banana bread is SO nostalgic and always makes any day better, for sure! 😀
Michele @ Two Raspberries says
I love Banana bread, its one of my favorites! this looks totally delicious, it looks moist and dense! yum 😉
Sarah says
Thanks, Michele! If you love banana bread, you definitely need to try this one! 🙂
Kelly // The Pretty Bee: Cooking & Creating says
Looks delicious! Banana bread is a staple over here, too!
Sarah says
Thanks, Kelly!
Kathy @ Olives & Garlic says
Can I turn this recipe into banana bread muffins? Id like to bake a bunch for my daughters school snack.
Sarah says
I would imagine you could turn it into muffins, however the baking time would probably have to be reduced quite a bit. Let me know how they turn out, Kathy!
Isadora says
I literally have like 1,000 frozen bananas in my freezer just waiting to be turned into delicious banana bread!! I love that you used 4 whole bananas in this recipe! I think I could live in this banana bread 🙂
Sarah says
Eeee..I’m SO jealous of your banana stash, Izzy! Thaw ‘them ‘nanners and make this bread! 😉 And right?! I could totally live on banana bread, too.
Gayle @ Pumpkin 'N Spice says
Oh man, banana bread is my weakness, Sarah! Like I literally can’t control myself around it, it’s just that good. And what’s even crazier is that my husband doesn’t like it! He loves bananas but not in bread. But that means more for me and more of this perfect bread! I love how full of flavor it is. Beautiful!
Sarah says
Whaa?! That’s crazyness that your hubby doesn’t like banana bread! But like you said, it’s also good because that means more for YOU. 😀
Ashley says
I love a piece of banana bread in the morning! This looks awesome!
Funnily enough I can’t stand bananas on their own …. but give me a piece of banana bread and I’m allll over it! haha I can be weird 🙂
Sarah says
Haha you’re not weird, Ashley! Either that or I’m weird too, because I don’t really enjoy plain bananas either. LOL. Banana bread aaaaall the way, though. 😀
Kelly - Life Made Sweeter says
Heck yes to banana bread that is jam packed full of banana flavor. I love that you used whole wheat flour in here with the coconut sugar and buttermilk – looks super moist and totally amazing! And totally agreed – the chopped nuts are totally necessary!
Sarah says
It’s almost mind-boggling that so few simple ingredients can produce such awesomeness! And totally yes to the chopped nuts. 🙂
Sarah@RunningOnBrie says
Love this banana bread recipe! I like the idea of using whole wheat flour and coconut sugar- sounds a tad healthier than the usual variety- but super delicious. I like to slather mine with fresh softened butter. Simple…and divine.
Sarah says
Thanks, Sarah! It’s SO much healthier than your average banana bread so that means you can eat more of it! And I like spreading my slices with butter too! 🙂
Medha @ Whisk & Shout says
Banana bread is the best! There’s always a period of time during the fall when I make a loaf on Sunday nights and bring it to school as a snack throughout the week 🙂
Sarah says
Best snack EVER if you ask me! 🙂 Thanks, Medha!
Ashley | Spoonful of Flavor says
Forget diets, this bread looks incredible! I’ll take a slice please. You can never have too much banana bread!
Sarah says
Totally forget about diets—banana bread is MUCH more important, right?! 😀 Thanks, Ashley!
Allison says
I’m pretty sure if you don’t like banana bread, you’re not human! This one looks does look PERFECT! Something I love is also the ingredient list. It’s familiar and simple and all mashed together, makes pretty much the best bread ever 🙂 YUM!
Sarah says
Hahaha! I TOTALLY agree, Allison—anyone who doesn’t love banana bread is insane. 🙂 And right?! It’s amazing to me that such simple ingredients can make such a perfect loaf.
Rachel @ Bakerita says
Wow this really does look like perfect banana bread and I LOVE that it uses coconut sugar! I’m still learning now to use coconut sugar in the best way, so I need to try this bread!!
Sarah says
Thanks Rachel! And isn’t coconut sugar just awesome?! It gives this banana bread the BEST texture. 🙂
Anita says
Hello Sarah!
Your Perfect banana bread looks like you have picked the right name for it. I love when it is all moist and I would use banana and walnuts with the vanilla extract and cinnamon. Yummy!
Sarah says
Thanks, Anita! You’re too sweet. 🙂