10 Best Banana Bread Recipes That Will Make Your Kitchen Smell Like Heaven

You know those brown bananas sitting on your counter? Stop throwing them away. I’m about to share ten banana bread recipes that’ll make you actually excited when your bananas get spotty.

These aren’t complicated. Just simple, foolproof recipes that work every single time. From classic to loaded with chocolate chips, there’s one here you’re gonna love.

1. Classic Banana Bread

Ingredients:

3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all purpose flour

Instructions:

Step 1: Preheat your oven to 350°F and grease a 9×5 inch loaf pan.

Honestly, don’t skip greasing the pan. I learned this the hard way when half my loaf stuck to the bottom. Use butter or cooking spray, whatever you have.

If your pan is smaller, that’s fine. Just check it earlier because it’ll bake faster in a smaller pan.

Step 2: Mash those bananas in a large mixing bowl until they’re pretty smooth.

The riper, the better. Like, those bananas that look almost too far gone? Perfect for this. You want them super soft so they mash easily.

I use a fork and just go at it for about a minute. A few lumps are totally fine. Actually adds nice texture.

Step 3: Mix the melted butter into the mashed bananas, then stir in the sugar, beaten egg, and vanilla.

This is where it starts smelling amazing already. Make sure your butter isn’t too hot or it’ll cook the egg. Learned that one too.

Stir everything until it’s just combined. You’re not trying to win a mixing contest here. Gentle does it.

Step 4: Sprinkle the baking soda and salt over the mixture and stir it in, then add the flour.

Add the flour last and mix until you just don’t see dry flour anymore. Overmixing makes it tough and nobody wants that.

The batter should look thick but pourable. If it seems too thick, add a tablespoon of milk. Too runny? Add a bit more flour.

Step 5: Pour the batter into your prepared pan and bake for 60 to 65 minutes.

You’ll know it’s done when a toothpick stuck in the center comes out clean or with just a few moist crumbs. The top should be golden brown and smell incredible.

My oven runs hot so I check mine at 55 minutes. Every oven is different, trust me on this.

Let it cool in the pan for about 10 minutes before turning it out onto a wire rack. Cutting it warm is tempting but it’ll fall apart.

2. Moist Banana Bread with Sour Cream

Ingredients:

3 ripe bananas, mashed
1/2 cup sour cream
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Instructions:

Step 1: Preheat oven to 350°F and grease a 9×5 inch loaf pan really well.

The sour cream makes this one extra moist, so it can stick more easily. I sometimes line the bottom with parchment paper just to be safe.

Get your ingredients to room temperature if you can. Makes everything mix better.

Step 2: Cream together the softened butter and sugar in a large bowl until it’s light and fluffy.

This takes about 3 minutes with a hand mixer. You want it to look pale and airy, not grainy. This step matters for texture.

If your butter is too hard, microwave it for like 5 seconds. Not melted, just soft enough to squish with your finger.

Step 3: Beat in the eggs one at a time, then mix in the mashed bananas, sour cream, and vanilla.

Add each egg and make sure it’s fully mixed before adding the next one. The mixture might look a little curdled. That’s normal, don’t freak out.

The sour cream is what makes this ridiculously moist. You could use Greek yogurt instead if that’s what you have. Works just as well.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt, then fold it into the wet ingredients.

Fold, don’t beat. Use a spatula and gently combine until you barely see flour streaks. This is the secret to keeping it tender.

The batter will be thick and smell like heaven. Resist tasting it because raw eggs, but yeah, it’s tempting.

Step 5: Pour into the pan and bake for 60 to 70 minutes until a toothpick comes out clean.

Start checking at 60 minutes. The top should be deep golden and spring back when you touch it lightly. If it’s browning too fast, tent some foil over the top.

Let it cool for 15 minutes in the pan. This one is so moist it needs that time to set up or it’ll be mushy when you slice it.

Seriously the moistest banana bread you’ll ever have. I make this one for company.

3. Chocolate Chip Banana Bread

Ingredients:

3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all purpose flour
1 cup chocolate chips

Instructions:

Step 1: Preheat your oven to 350°F and prep your loaf pan with butter or non stick spray.

This is basically the classic recipe but way better because chocolate. Use a good quality non stick spray if you have it.

Save a handful of chocolate chips to sprinkle on top before baking. Makes it look bakery level.

Step 2: Mash the bananas in a large bowl, then stir in the melted butter until combined.

Same deal as the classic version. Super ripe bananas are your best friend here. The sweetness pairs perfectly with the chocolate.

Make sure the butter is melted but not hot. You don’t want to accidentally cook anything at this stage.

Step 3: Add the sugar, egg, and vanilla to the banana mixture and stir until smooth.

This is my favorite part because the vanilla and banana smell is just unreal. Mix it well but don’t go crazy.

Taste it if you want. I won’t tell. Just maybe don’t eat a whole bowl of raw batter.

Step 4: Sprinkle in the baking soda and salt, mix, then add the flour and stir until just combined.

Stop mixing the second you don’t see dry flour. Then gently fold in most of the chocolate chips, saving some for the top.

I like to use a mix of regular and mini chocolate chips. The minis get into every bite.

Step 5: Pour the batter into your pan, top with remaining chocolate chips, and bake 60 to 65 minutes.

Those chips on top will get melty and gorgeous. Check it with a toothpick at 60 minutes. A few melted chocolate smudges are fine, you’re looking for wet batter.

The chocolate chips sink a bit while baking and that’s perfect. Gives you chocolate in every single slice.

Let it cool before slicing or all the melted chocolate will smear everywhere. But honestly, eating it warm is pretty incredible too.

4. Healthy Banana Bread

Ingredients:

3 ripe bananas, mashed
1/4 cup coconut oil, melted
1/4 cup honey or maple syrup
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
1 3/4 cups whole wheat flour

Instructions:

Step 1: Preheat your oven to 325°F and line a loaf pan with parchment paper.

Going a bit lower in temperature because honey can brown faster than sugar. Trust the process.

Whole wheat flour makes this heartier and honestly keeps you full longer. It’s not diet food but it’s definitely better for you.

Step 2: Mash your bananas really well, then whisk in the melted coconut oil and honey until smooth.

The coconut oil adds a subtle flavor that’s really nice. If you only have vegetable oil, that works too. No judgment.

Make sure everything is well combined before moving on. The honey can be stubborn and clump up if you don’t mix it properly.

Step 3: Beat in the eggs and vanilla extract until the mixture is smooth and combined.

The eggs help bind everything since we’re not using as much fat as traditional recipes. Two eggs is the perfect amount here.

Whisk it until you don’t see streaks anymore. Should look pretty uniform.

Step 4: Add the baking soda, cinnamon, and salt, then gently fold in the whole wheat flour.

Whole wheat flour absorbs more liquid, so don’t panic if the batter seems thicker. That’s exactly what you want.

The cinnamon is optional but it adds such a warm flavor. I never skip it. Mix until just combined, same rule as always.

Step 5: Pour into your pan and bake for 55 to 60 minutes until a toothpick comes out mostly clean.

This one bakes a bit faster because of the lower temp and whole wheat flour. Start checking at 50 minutes.

The top will be darker because of the honey and whole wheat. That’s normal. It should smell nutty and sweet and amazing.

Let it cool completely before slicing. Whole wheat loaves can be crumbly when warm. Patience pays off here, I promise.

5. Vegan Banana Bread

Ingredients:

3 ripe bananas, mashed
1/3 cup coconut oil, melted
1/2 cup sugar
1/4 cup plant based milk
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all purpose flour
1 tablespoon ground flaxseed mixed with 3 tablespoons water

Instructions:

Step 1: Mix the ground flaxseed with water in a small bowl and let it sit for 5 minutes to thicken.

This is your egg replacement and it works so well. It’ll get kind of gel like and that’s exactly what you want.

While that’s sitting, preheat your oven to 350°F and grease your loaf pan. Multitasking for the win.

Step 2: Mash the bananas in a large bowl, then stir in the melted coconut oil, sugar, plant milk, and vanilla.

Any plant milk works here. Almond, oat, soy, whatever you have. I usually use oat milk because it’s a little creamier.

Mix it all together until the sugar starts to dissolve. You want it pretty smooth.

Step 3: Add the flax mixture to the banana mixture and stir until everything is well combined.

The flax gives it structure just like an egg would. No one will ever know this is vegan, honestly.

It should look thick and cohesive. If it seems too dry, add another splash of plant milk.

Step 4: Sprinkle the baking soda and salt over the top, then gently fold in the flour until just mixed.

Same gentle folding technique. Vegan baked goods can get dense if you overmix, so be light handed here.

The batter might be slightly thicker than regular banana bread. That’s totally fine.

Step 5: Pour the batter into your prepared pan and bake for 55 to 60 minutes.

Check it at 55 minutes with a toothpick. You want it to come out clean or with just a few crumbs.

The top might crack a little and that’s actually a good sign. Means it rose beautifully.

Let it cool for at least 20 minutes before removing from the pan. Vegan loaves can be a bit fragile when they’re still hot.

6. Banana Nut Bread

Ingredients:

3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all purpose flour
1/2 cup chopped pecans or walnuts
Extra nuts for topping

Instructions:

Step 1: Preheat your oven to 350°F and grease your loaf pan thoroughly.

Toast your nuts first if you want. Just a few minutes in a dry skillet makes them taste incredible. Totally optional but worth it.

I like pecans for this because they’re buttery, but walnuts work great too. Use what you like.

Step 2: Mash the bananas, then mix in the melted butter, sugar, egg, and vanilla until smooth.

You know the drill by now. Ripe bananas, melted butter, mix it all up. This is basically the foundation for most banana breads.

Make sure that egg is fully incorporated. You don’t want eggy streaks in your bread.

Step 3: Stir in the baking soda and salt, then add the flour and mix until just combined.

Stop the second you don’t see dry flour anymore. Then we’re adding the nuts, which is the best part.

Don’t overmix or you’ll end up with tough bread. Nobody wants that.

Step 4: Fold in the chopped nuts, saving a handful to press into the top of the batter.

I like to chop them roughly so you get different sized pieces. Some bites with big chunks, some with smaller ones.

Press those extra nuts on top before it goes in the oven. They’ll toast up and get crunchy and look gorgeous.

Step 5: Pour into your pan, top with nuts, and bake for 60 to 65 minutes until golden and cooked through.

The nuts on top will get toasty and add such a nice crunch against the soft bread. Check it at 60 minutes with a toothpick.

If the top is browning too fast but the center isn’t done, cover it loosely with foil and keep baking.

Let it cool for 10 minutes, then turn it out. The smell of toasted nuts and banana is absolutely unreal. This one is my dad’s favorite.

7. Cream Cheese Banana Bread

This is my favorite part. That cream cheese swirl makes this banana bread taste like cheesecake had a baby with your grandma’s recipe.

Ingredients:

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 oz cream cheese, softened
1/4 cup sugar (for cream cheese layer)
1 egg yolk

Instructions:

Step 1: Preheat your oven to 350°F and grease a 9×5 inch loaf pan really well.

Trust me on the greasing. I’ve had cream cheese stick to the pan before and it’s heartbreaking. You can also line it with parchment paper if you want zero stress when it’s time to remove the loaf.

Butter works great, but cooking spray is fine too. Just make sure you get the corners.

Step 2: In a large bowl, mix your mashed bananas with melted butter until combined.

The bananas should be super spotty and soft. Like, almost black is perfect here. Don’t worry if it looks a little lumpy at this stage.

Add your sugar, eggs, and vanilla. Whisk it together until everything is smooth and slightly fluffy. This usually takes about a minute of good stirring.

Step 3: Add flour, baking soda, and salt to the banana mixture and fold gently until just combined.

Do not overmix this. Seriously, stop stirring the second you don’t see dry flour anymore. Overmixing makes dense bread and nobody wants that.

A few small lumps are totally fine. The batter should look thick and smell amazing already. Set this aside while you make the cream cheese layer.

Step 4: Beat cream cheese with 1/4 cup sugar and egg yolk until super smooth and creamy.

This should be completely lump free. If your cream cheese was cold, you’ll get chunks, so make sure it was sitting out for at least 30 minutes before you start.

The mixture should be spreadable and glossy. Taste it if you want. It’s basically frosting at this point and it’s delicious.

Step 5: Pour half the banana batter into your prepared pan, then dollop spoonfuls of cream cheese mixture on top.

Add the remaining banana batter over that. Now comes the fun part: take a butter knife and swirl everything together in a figure eight motion.

Don’t over swirl or you’ll lose the marbled effect. Just a few gentle swirls through the layers creates that gorgeous pattern you see when you slice it. Looks messy right now, trust the process.

Step 6: Bake for 60 to 65 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The top should be golden brown and smell like heaven. If the top is browning too fast, tent it with foil around the 45 minute mark.

Let it cool in the pan for 15 minutes before removing. This is the hardest part because it smells so good, but cutting it hot will make it fall apart.

8. Peanut Butter Banana Bread

I make this every Sunday. The peanut butter swirl on top is not just pretty, it adds this salty sweet thing that makes you want another slice immediately.

Ingredients:

3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all purpose flour
1/2 cup creamy peanut butter
2 tablespoons milk

Instructions:

Step 1: Preheat your oven to 350°F and grease a 9×5 inch loaf pan well.

Same deal as before. Don’t skip the greasing step or you’ll be scraping bread out with a spoon later. Line it with parchment if you’re feeling extra cautious.

Make sure your bananas are really ripe. The more brown spots, the sweeter and more flavorful your bread will be.

Step 2: Mix mashed bananas with melted butter in a large mixing bowl until well combined.

Stir in the sugar, beaten egg, and vanilla extract. Mix everything together until it’s smooth and the sugar starts to dissolve a bit.

The mixture should look glossy and smell sweet. This is your flavor base, so take your time and make sure everything is incorporated. About a minute of stirring does it.

Step 3: Sprinkle baking soda and salt over the mixture and stir in.

Now add your flour and fold it in gently with a spatula or wooden spoon. Again, do not overmix. Stop as soon as you don’t see streaks of flour anymore.

The batter will be thick and somewhat lumpy. That’s exactly what you want. Overmixing develops gluten and makes the bread tough instead of tender.

Step 4: In a small microwave safe bowl, combine peanut butter and milk and microwave for about 20 seconds until it’s pourable.

Stir it smooth. It should be the consistency of syrup. Too thick? Add a tiny splash more milk. This is what creates those gorgeous swirls on top.

You can use crunchy peanut butter if that’s what you have, but creamy gives you better swirls. Only have almond butter? That works too, honestly.

Step 5: Pour the banana bread batter into your prepared loaf pan and smooth the top with a spatula.

Drizzle the peanut butter mixture over the top in lines going back and forth. Then take a toothpick or knife and drag it through the peanut butter perpendicular to your lines.

This creates that pretty marbled effect. Don’t overthink it. Even messy swirls look amazing once it’s baked. This is my favorite part because it’s basically edible art.

Step 6: Bake for 50 to 60 minutes until the top is golden and a toothpick comes out mostly clean.

A few moist crumbs are fine, but you don’t want wet batter. The peanut butter on top will get slightly darker and smell incredible.

Let it cool in the pan for 10 minutes before transferring to a wire rack. It’s tempting to cut into it immediately, but warm bread crumbles. Give it at least 20 minutes total cooling time.

9. Walnut Banana Bread

This one’s easier than it sounds. The walnuts add crunch and make it feel fancy, but you’re literally just stirring them into the batter.

Ingredients:

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup walnuts, roughly chopped

10. Cinnamon Swirl Banana Bread

Okay, now the fun part. This cinnamon sugar layer running through the middle is basically what dreams are made of.

Ingredients:

3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all purpose flour
1/4 cup granulated sugar (for cinnamon swirl)
1 tablespoon ground cinnamon

Instructions:

Step 1: Preheat your oven to 350°F and prepare a 9×5 inch loaf pan with grease or parchment paper.

In a small bowl, mix together 1/4 cup sugar and 1 tablespoon cinnamon for your swirl. Set this aside. You’ll need it in a minute.

Make sure you use a good quality cinnamon here because it’s the star of the show. The cheap stuff just doesn’t have the same flavor punch.

Step 2: Mash your bananas in a large bowl until mostly smooth, then stir in the melted butter.

Add 3/4 cup sugar, beaten egg, and vanilla extract. Mix everything together until well combined and smooth. This is your base, so make sure the sugar dissolves a bit.

The mixture should smell sweet and buttery. Take your time here. A good base means a good bread.

Step 3: Sprinkle the baking soda and salt over your banana mixture and stir to combine.

Add the flour and fold it in gently until just combined. Do not overmix or your bread will be dense and tough instead of light and fluffy.

A few small lumps are totally fine and actually better than overmixed batter. The batter should be thick and smell like banana and butter.

Step 4: Pour half of the batter into your prepared loaf pan and smooth it out.

Sprinkle half of your cinnamon sugar mixture evenly over this layer. Don’t dump it all in one spot, spread it out so every bite has cinnamon.

Now pour the remaining batter on top and smooth that out too. Sprinkle the rest of the cinnamon sugar over the top.

Step 5: Take a butter knife and swirl it through the batter in a zigzag motion from one end to the other.

You’re trying to marble the cinnamon through the bread, not mix it completely. Just a few passes with the knife creates that beautiful swirl pattern when you slice it.

Looks messy right now, trust the process. Once it bakes, you’ll see those gorgeous cinnamon ribbons running through each slice. This is the best part visually.

Step 6: Bake for 50 to 60 minutes until golden brown and a toothpick inserted comes out with just a few moist crumbs.

The top will get darker than regular banana bread because of the cinnamon sugar, and that’s exactly what you want. It creates a slightly crispy, sweet top layer.

Let it cool in the pan for 15 minutes before removing. Cutting it warm will make it fall apart, even though it smells incredible and you’ll want to dive in immediately.

Final Thoughts

There you go. Six banana bread recipes that actually work. Pick one and just try it. Your kitchen is gonna smell amazing and you’ll wonder why you ever bought banana bread from a store.

Got a favorite? Let me know in the comments. And if you make one of these, I really want to hear how it turned out for you.