Banana Bread

4.91 from 50 votes
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This banana bread takes the classic recipe to the next level with enhanced flavor using a simple technique. Just cook ripe bananas, extract the juice, reduce it, then combine it with the batter. The result is a super moist and tender slice packed with caramelized banana notes.

Banana bread loaf on a wooden server.

When your counter is filled with overripe bananas, don’t let them go to waste. Instead, it’s time to get baking! When little brown spots start to appear on the yellow peel, it’s an indicator that the banana is becoming sweeter, and stronger in aroma.

For this banana bread recipe, I heat up the fruit in the microwave first to create a sweet syrup. I take it one step further and reduce it down to concentrate the banana flavor. When added to the wet and dry ingredients, the reduction enhances the banana flavor in each slice of bread.

Three ripen bananas with brown spots.

How to make banana bread

  • Preheat oven to 350ºF (177ºC).
  • Melt butter and then cool to room temperature.
  • Cover bananas and microwave for 4 to 5 minutes.
  • Lightly press and strain bananas, 15 minutes.
  • Collect banana liquid and place in a small pan, heat over medium-high until it reduces to ¼ cup.
  • In a bowl, mash banana and reduced liquid together.
  • Add butter, eggs, brown sugar, and vanilla extract to banana puree, whisk to combine.
  • In a mixing bowl whisk flour, baking soda, salt, and cinnamon.
  • Add wet ingredients to the dried ones, gently fold together.
  • Grease a loaf pan, then add the batter.
  • Bake for 30 minutes, then tent with foil.
  • Bake until the center comes out clean with a toothpick, about 20 minutes.
  • Cool banana bread 10 minutes in a pan.
  • Transfer to a wire rack to cool slightly.
Mashing banana through a strainer with a fork.

When are the bananas ripe enough to use?

The perfect time to use ripe bananas for banana bread is when the skin is abundantly coated with brown speckles, even nearly black. You’ll notice a strong sweet and fragrant odor. That is the natural ethylene gas emitted from the fruit that encourages ripening. The longer they have to ripen, the more starch is converted to fructose (fruit sugar) for added sweetness.

A quick way to concentrate banana flavor

One way to increase the banana flavor is to cook them in the microwave before adding to the batter. This causes the banana solids to separate from a good portion of the syrupy liquid. The liquid is then boiled down by half, creating a heightened banana and caramel taste. This process also helps to more consistently control the amount of moisture being added to the bread.

Wet and dry ingredients in a mixing bowl.

Mixing the batter

Just like any quick bread, it’s best to incorporate the wet and dry ingredients together, just until a few streaks of flour remain. If the batter is overmixed, more gluten formation will occur and create a more chewy crumb texture versus soft and tender.

Tent the bread with foil

The initial 30 minutes of baking begins to set the flour and egg proteins and develop the structure of the bread. The sugars in the batter will begin to brown the surface at this time. To keep the bread moist and prevent it from getting burnt, tenting the loaf halfway through baking slows the deepening of color. It also helps create a more domed loaf shape.

Freshly baked banana bread cooling in a glass loaf pan.

Leave time for proper cooling

The bread should be cooled in the pan for 10 minutes to allow for a little bit of carryover cooking to occur. Then it should be carefully flipped over and further cooled on a wire rack. If left in the pan, the retained heat will dry out the bread.

Banana bread add-ins

  • Walnuts or pecans.
  • Chocolate chips (I prefer semi-sweet mini ones) or butterscotch chips.
  • Pumpkin pie spice or cardamom for fall flavors.
  • Pumpkin puree or sour cream, added in at about ¼ cup, deepens the flavor and makes the bread super moist.
  • Top with a streusel or pepitas for extra crunch.

How do you keep banana bread moist?

The eggs, bananas, and brown sugar help to keep the bread moist and tender. As the bread is stored in a container or bag, the brown sugar acts as a humectant, grabbing moisture from the surrounding environment. I’ve found the slices get moister over time.

More bread recipes

Slices of banana bread.

Recipe Science

Ways to slow banana ripening

If the bananas are ready to use but you’re not quite ready to bake, toss them in the refrigerator. The gas production slows down ethylene production significantly, reducing the ripening. Use those bananas within 3 to 5 days.

Banana Bread

This banana bread takes the classic recipe to the next level by cooking ripe bananas, extracting the juice, and reducing it for caramelized flavor.
4.91 from 50 votes
Prep Time40 minutes
Cook Time1 hour 20 minutes
Total Time2 hours
Servings 10 slices
Course Bread
Cuisine American


  • ½ cup unsalted butter
  • 5 ripe medium-sized bananas, peeled
  • 2 large eggs
  • ¾ cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon


  • Set the oven rack to the center position and preheat to 350ºF (177ºC).
  • Microwave butter until melted, about 45 to 60 seconds then let cool to room temperature. Butter can also be melted over low heat in a small pan.
  • Place bananas in a medium microwave-safe bowl and cover with plastic wrap. Microwave until the softened, 4 to 5 minutes.
  • Transfer cooked bananas to a strainer sitting on top of a bowl.
  • Lightly press with a fork to release the liquid but do not press the banana through. Allow the liquid to release for 15 minutes, stirring occasionally.
  • Collect the banana liquid, it should be about ½ to ¾ cup and transfer to a small frying pan.
  • Reduce the liquid over medium-high heat until it reaches ¼ cup, about 3 to 5 minutes.
  • Add the cooked bananas to a medium bowl and mash together with the reduced banana liquid. This should yield about 1 cup of banana puree. Make sure the puree is warm and not hot before adding to the other ingredients.
  • Add melted butter, eggs, brown sugar, and vanilla to the banana puree, whisk to combine.
  • In a large mixing bowl whisk together flour, baking soda, salt, and cinnamon.
  • Add the banana mixture to the flour, gently fold with a spatula. There should be just a few streaks of flour that remain.
  • Grease an 8 ½ by 4 ½ inch loaf pan with vegetable oil or cooking spray.
  • Pour the batter into the pan, and spread out evenly with a spatula.
  • Place the loaf pan on top of a small sheet pan.
  • Bake for 30 minutes, and then loosely tent the top of the banana bread with foil, it should not be touching the surface of the bread. This helps to prevent the bread from becoming too brown and creates more of a domed top.
  • Transfer banana bread to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 40 minutes.
  • Cool the bread in the pan for 10 minutes.
  • Release the side of the bread from the pan using a small spatula or knife. Carefully turn onto a wire rack, flip over and cool for 1 hour before serving.


  • Lasts 5 days in an airtight container.
  • This recipe was made in an 8-½ inch by 4-½ inch glass loaf pan. If you’re using a darker or larger pan, check for doneness 5 to 7 minutes earlier than stated in the recipe because they tend to cook slightly faster.

Nutrition Facts

Serves: 10 slices
Calories 290kcal (15%)Carbohydrates 47g (16%)Protein 4g (8%)Fat 10g (15%)Saturated Fat 6g (30%)Cholesterol 57mg (19%)Sodium 245mg (10%)Potassium 269mg (8%)Fiber 2g (8%)Sugar 23g (26%)Vitamin A 369IU (7%)Vitamin C 5mg (6%)Calcium 28mg (3%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Jessica Gavin standing in the kitchen

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46 Comments Leave a comment or review

  1. Scott says

    Hi Jessica, I made this today and it turned out fantastic! Thanks for another great recipe. I really like the way you explain the scientific process of your recipes!


    Hi Jessica, I’m a girl who doesn’t care for cakes at all, I’ve made your pumpkin cake and I couldn’t leave it alone!!! It’s my favorite now.. I’ve made several of them for other people and their amazed on how moist it was and the flavor was light but inviting..
    Your meatloaf and the chicken Marsala was also amazing, can’t wait to start something new..
    Thank you so much for sharing these beautiful recipes!!!!

  3. Beverly H says

    I have a old recipe that my mother-in-law gave me years ago using a 8oz can of crushed pineapple in with the bananas. It is moist and so good. Of course the ingredients
    are a little different. This recipe is a little different.
    I plan on trying your recipe for something new. Love your help with recipes
    Thanks so much
    P.C. This is a old Arkansas recipe.

    • Jessica Gavin says

      Typically it’s best not to substitute because you have to add 3-4X more baking powder, and you might get a slightly bitter taste. If it’s all you can get a hold on right now try adding 2 teaspoons baking powder, but it might not rise as much. Please let me know how it goes!

  4. Sowmya says

    Tried this today and this is the best banana bread recipe so far! Extracting the banana flavour and intensifying it was brilliant. I added chocolate chips to entice my kid. Worked! Thank you

  5. Stacy Bleiweis says

    Is there a way to make this vegan? Can I substitute Myokonos vegan butter? Also, what vegan egg substitute works best?

    Thank you!

    • Jessica Gavin says

      Yes! You could use the vegan butter and make 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let it sit for 10 minutes). The bread will be a little denser but still yummy.

  6. Judy says

    Thank you for another bread recipe. I love all the tips. I brag about you all the time and share your site with many Jessica. Will be making this for our neighbor who always cleans up our leaves out front along with his. Xo Judy

  7. Cathy E. says

    Jessica, i made this recipe for the 1st time last week. I gotta tell you that it was delicious! My family loved it and some of my co workers got to try it too and they loved it! thank you 🙂

  8. Jessica says

    Is microwaving necessary? Can I just heat them up stove top and get the same results ? Sounds like a delicious technique that I will try! Maybe even toss some but blue berries in there. Yummy in my tummyyyy

    • Jessica Gavin says

      Yes, please microwave. This prevents the moisture from the banans from being lost compared to cooking it on the stove. Otherwise, you can try cooking the banans covered over medium heat. Please let me know how it goes!

      • Joy L says

        Hi Jessica, would it be better to roast the bananas in the oven than cooking them on the stove? Unfortunately have no microwave in my small apartment, but I do have a small tabletop oven. Thank you!

  9. Barbara McDougald says

    Hi Jessica, What changes would I need to make and bake this recipe as standard size muffins with liners. Thank you, Barbara ps. my husband and I just love your recipes!

    • Jessica Gavin says

      Hi Barbara! I haven’t tried this recipe as a muffin. However, if you wanted to give it a try, I would start with filling the muffins 2/3 full. Bake at 350 degrees, and cheek at about 20 minutes, and continue cooking until a toothpick comes out clean or the internal temperature of the muffin is 180 to 190°F. Cool in the muffin tin. For 5 minutes, then transfer to a cooling rack. Please let me know how it turns out!

      • Cyndi says

        I have never heard of making banana bread like this before. I can’t wait to try it. I’ve tried many recipes and have never been happy with the results. They end up too wet, too dry, lack flavor and always have a burnt taste to them. I’m pretty upset that I only have two bananas left.