Five Banana Banana Bread

This is the banana bread recipe my family requests again and again – moist, tender, and bursting with banana flavor, thanks to the use of five (!!) entire bananas in one loaf. And it’s easy to make in one bowl – no mixer required.

The Best Banana Bread Recipe

Don’t you just love it when you find the one — the recipe for a classic that everyone adores, and that you could make again and again, forever? This is the banana bread in my house, and countless friends to whom I have served a slice have requested the recipe, too. It’s the go-to, the classic, the one my family expects and to which all other loaves are compared and found lacking.

This ultimate banana bread has a lot to offer. It’s:

• Packed with flavor. This is pure banana goodness, and a lot of it.
• Easy to make. One pot and one loaf pan is all you need.
• Moist and tender. This bread is so soft it practically melts in your mouth.

I began making this nearly a decade ago from a Cook’s Illustrated banana bread recipe, which asks you to reduce, measure, and reincorporate the banana juice, adding several steps to the process. For a long time, I simply dealt with the hassle. Finally, I looked at the ingredient list and enjoyed the realization that one could probably make a very, very similar loaf in about half the time, just by combining things in a different order and making the batter in a pot, rather than in a bowl.

Intrigued? Give it a try! I bet you’ll be as happily struck with the results as I have been.

Ingredients & Substitutions

Here are a few notes and shopping tips about the ingredients you’ll need, as well as possible substitutions. Full amounts are noted in the print-friendly recipe card below.

• Five large, very ripe bananas. That’s not a typo, this recipe calls for five bananas.
• Brown sugar. You can use light or dark brown sugar, just be sure to pack it tightly for the most accurate measurement.
• Butter and eggs.
• All-purpose flour, salt, vanilla extract, and baking soda. You can substitute white whole wheat flour for the all-purpose — I’ve tested it with up to half whole wheat and it worked well. You can also substitute vanilla bean paste for the vanilla extract. It will give you pretty specks of vanilla mixed in alongside the specks of ripened banana.

Can I use frozen bananas to make banana bread?

Yes; frozen bananas are great to use for banana bread! This is fantastic for reducing food waste and very convenient, as you can freeze bananas when they get overly brown, then bake them into bread at your convenience.

You can freeze bananas whole, peel and all, then defrost at room temperature or in the microwave, peel, and place directly in the pot to begin cooking. Alternatively, you can peel ripe bananas, then break them apart into chunks and freeze in a Stasher or any freezer-safe zip-top bag. If going this route, you may want to label the bag so you remember how many bananas are in there!

More recipes to use extra bananas include our favorite banana almond milk smoothie and all of these muffins: banana bran, banana chocolate chip, and banana zucchini with walnuts.

What spices go well with banana?

Although we’ve left this recipe focused on the banana taste, if you want to add a little spice to the batter, a smidge of cinnamon or nutmeg will complement the other flavors well.

Of course you can also add chocolate chips, walnuts, pecans, or any other mix-ins you like. Variations are part of the fun, but it’s always good to start with the perfect base.

How To Make Banana Bread with 5 Bananas

Making this classic quick bread was back to being quick and easy once I adapted this recipe to be made in one pot!

Here are the steps and a quick visual overview. You will find full instructions with exact ingredients in the print-friendly recipe card below.

1. Reduce bananas to concentrate the flavor and incorporate tons of banana without making the batter too wet.
2. Add wet ingredients: butter, brown sugar, eggs, and vanilla.
3. Add dry ingredients: flour, baking soda, and salt.
4. Pour batter into a 9×5-inch loaf pan lightly coated with cooking spray or lined with parchment.
5. Bake for approximately one hour at 350 degrees F.

For a crackly, sweet, irresistible top, sprinkle a little turbinado or extra brown sugar on top of the loaf before putting it in the oven. You don’t need much, just about 1 Tablespoon.

Tips for Perfect Banana Bread, Every Time

• If possible, use a light colored nonstick 9×5-inch loaf pan. The lighter color helps ensure the edges and bottom don’t brown too quickly, and a nonstick surface prevents sticking when the bread is removed.
• For extra insurance against sticking, lightly coat the loaf pan with cooking spray or line it with parchment paper before scraping in the batter.
• When making the batter, remove the pot from the heat as soon as the banana liquid has reduced and thickened. Let the residual heat melt the butter. You don’t want the mixture to be too hot when you whisk in the eggs.
• Take care not to over-mix when adding the dry ingredients. Gently fold the batter just until no streaks remain. Excessive mixing starts to develop gluten, which in the context of a cake or quick bread can contribute to a dry texture.
• If your bread is looking too brown on top before it is done in the middle, place a sheet of aluminum foil on top for the last bit of cooking time.

Recipe FAQs

How to tell when banana bread is done?

Banana bread is done baking when a knife or a long toothpick inserted into the center comes out almost clean, with no streaks of batter but ideally with a few moist crumbs attached. If you test and the toothpick comes out completely clean, remove the bread right away, or risk over-baking.

Can you cut banana bread straight out of the oven?

For best results, let a loaf of banana bread cool almost to room temperature, or at least until only lukewarm, before removing it from the pan or cutting slices. We know, waiting can be the hardest part! 🙂

Should banana bread be refrigerated?

No, banana bread does not need to be kept in the refrigerator. It is best kept at room temperature, tightly covered or wrapped, for 2-3 days. I promise this loaf will not last longer than that!

Making Banana Bread Ahead of Time

Another beauty of banana bread is that you can save a loaf, whole or partial, to enjoy later. This is a great reason to bake two loaves at once!

• To Freeze Banana Bread: Be sure your loaf is fully cooled to room temperature, then wrap it tightly. I like to use two layers: wrapping the loaf tightly in plastic wrap, then placing the wrapped loaf in a freezer-safe zip-top bag, pressing out as much excess air as possible, then freezing until needed. Banana bread keeps well for 1-2 months this way.
• To Thaw: Defrost frozen banana bread at room temperature when ready to enjoy. Simply set the wrapped loaf on the counter overnight. It can be warmed gently in the oven, or individual slices can go in the microwave for 10-15 seconds, if you like.

Related Recipes

• Banana Zucchini Walnut Muffins
• Banana Bran Muffins
• Banana Muffins with Chocolate Chips (another 1 bowl wonder!)
• Glazed Orange Sweet Rolls
• Overnight Apple Butter Cinnamon Rolls

If you try this Five Banana Banana Bread, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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Print Recipe Pin Recipe

4.78 from 45 votes

Five Banana Banana Bread

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Servings: 12

Moist, tender, and bursting with banana flavor, thanks to the use of five (!!) entire bananas in one loaf.

Cook ModePrevent your screen from going dark

Ingredients

• 5 large very ripe bananas
• 8 Tablespoons (1 stick) unsalted butter
• 3/4 cup packed brown sugar light or dark
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• turbinado sugar optional for topping

Instructions

• Preheat the oven to 350 degrees F. Lightly spray a 9”x5” loaf pan with cooking spray, or line with parchment paper. Set aside.
• Peel bananas and place them in a medium-large pot set over medium-high heat. Mash bananas well with a fork or a spatula until they are broken down and begin to release liquid. Continue to mash and stir while the liquid comes to a simmer. Let the banana mixture bubble for 4-5 minutes, until the liquid is visibly reduced, then remove the pot from the heat.
• Add butter to the pan with the bananas. Wait for the butter to completely melt, then whisk in the brown sugar, followed by the eggs and the vanilla. Whisk until well combined.
• Sprinkle flour, baking soda, and salt over the mixture. Fold gently, just until the dry ingredients are incorporated and there are no streaks. Don’t over mix!
• Scrape batter into the prepared pan, smooth with spatula, and sprinkle turbinado sugar on top, if desired. Bake for 55-65 minutes, until a knife or a long toothpick inserted into the center comes out clean. Transfer to a wire rack and allow to cool for 15-20 minutes in the pan before removing. Slice and serve!

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Notes

• Substitute white whole wheat flour: I’ve swapped up to half of the all-purpose for white whole wheat and been happy with the result.
• Add spices: This recipe is all about the banana as is, but if you want something more, a pinch of cinnamon or nutmeg makes a nice addition.
• Add mix-ins: You can add walnuts, other nuts, or any other mix-in you like to the batter just before scraping into the pan to bake. If adding chocolate chips, allow the batter to cool to room temperature before mixing them in to avoid melting–unless you want more of a chocolate swirl effect.
• Use frozen bananas: You can freeze bananas whole, peel and all, then defrost at room temperature or in the microwave, peel, and place directly in the pot to begin cooking. Alternatively, you can peel ripe bananas, then break them apart into chunks and freeze in a Stasher or any freezer-safe zip-top bag. If going this route, you may want to label the bag so you remember how many bananas are in there.
• Recipe adapted from Cook’s Illustrated.

Nutrition Estimate

Calories: 241 kcal, Carbohydrates: 39 g, Protein: 3 g, Fat: 9 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.3 g, Cholesterol: 47 mg, Sodium: 204 mg, Potassium: 227 mg, Fiber: 2 g, Sugar: 19 g, Vitamin A: 304 IU, Vitamin C: 4 mg, Calcium: 23 mg, Iron: 1 mg

Author: Monica

Course: Bread

Cuisine: American

Keyword: banana bread, banana bread 5 bananas, five banana banana bread