banana bread recipe with 6 bananas

The Best banana bread recipe with 6 bananas

Ultra-Moist 6-Banana Bread

4.9 from 820 votes

A rich and flavorful banana bread packed with six ripe bananas for maximum sweetness and moisture. Perfect for breakfast, snacks, or dessert with a warm cup of coffee or tea.

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Prep Time15 mins

Cook Time60 mins

Resting Time0 mins

Total Time75 mins

Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Wet Ingredients

• 6 ripe bananas, mashed (about 2 cups)
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup plain yogurt or sour cream (optional for extra moisture)

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips
• 1 tsp lemon zest

👨‍🍳Directions

1. 1
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
2. 2
   In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. 3
   In a large bowl, mash the bananas until smooth. Add the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and yogurt (if using). Mix until well combined.
4. 4
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing. Fold in any optional add-ins like nuts or chocolate chips.
5. 5
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. 6
   Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

🔧Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Fork or potato masher
• 9×5-inch loaf pan
• Parchment paper
• Oven
• Toothpick (for testing doneness)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 250mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For best results, use very ripe bananas with brown spots. You can substitute ½ cup of the all-purpose flour with whole wheat flour for a healthier option. Store banana bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Ultra-Moist 6-Banana Bread

1. Can I use overripe bananas for this banana bread recipe?

Yes! Overripe bananas are actually ideal for banana bread because they’re sweeter and mash more easily, giving your bread a richer flavor and moister texture. The darker and spottier the bananas, the better.

2. Can I reduce the sugar in this recipe if I’m using very ripe bananas?

Absolutely. Since overripe bananas are naturally sweeter, you can reduce the sugar by about ¼ to ½ cup without significantly affecting the texture. Taste the batter before baking—if it’s sweet enough, you can skip the extra sugar entirely.

3. How do I store banana bread to keep it fresh?

For short-term storage, keep the banana bread wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, refrigerate it (wrapped tightly) for up to a week or freeze it for up to 3 months. Slice before freezing for easy thawing.

4. Can I add mix-ins like nuts or chocolate chips to this recipe?

Yes! Fold in ½ to 1 cup of chopped nuts (walnuts or pecans work well), chocolate chips, or even dried fruit like raisins or cranberries. If using chocolate chips, toss them in a little flour first to prevent them from sinking to the bottom.

5. Why did my banana bread turn out dense or gummy?

A dense or gummy texture usually happens if the batter is overmixed (stir just until combined) or if the bananas weren’t mashed enough, leaving large chunks. Also, make sure your baking powder/soda is fresh and that you’re not overbaking—check for doneness with a toothpick at the minimum bake time.