Put those ripe bananas to use ultimate banana bread the best banana bread recipe ever. Banana Bread Put those ripe bananas to use in the best banana bread recipe ever.

Moist and delicious, it’s easy to make—one bowl, no need for a mixer! Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? The beauty of this banana bread recipe is you don’t need a fancy mixer!

A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. This recipe calls for an 8- x 4-inch loaf pan, which produces a tall loaf. 2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. Swap out all of part of the sugar for light brown sugar.

Replace up to half of the flour with white whole wheat flour. 2 cup of chopped nuts or dried fruit. No need for a mixer for this recipe! If you want, you can mix everything in one bowl. This recipe calls for an 8- x 4-inch loaf pan. 2-inch pan, bake for 47 to 57 minutes.

If baking in a 9- x 5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf. The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning. In a mixing bowl, mash the ripe bananas with a fork until completely smooth.