This is it, the BEST Banana Bread Recipe. Just 15 minutes to prep, no mixer! I’m so excited to share this one with you! My recipe is made with brown sugar and is loaded with bananas and has tips to include nuts or chocolate chips if you’d like. Bookmark this one! Recipe includes a how-to video!
Do you butter your banana bread? I never have before but as I warmed up a slice this morning my eyes kept fixating on the European butter I just bought over the weekend. Is it normal to butter banana bread? I googled that question (really) but I’m still not sure. Breakfast this morning was butter-less and still excellent, but I think my next slice is going to be an experiment. Everything is better with butter, right?
Anyway, even without butter on top, this is exactly what this Monday morning needs. Moist, loaded with flavor (thanks to our key players: bananas, buttermilk, brown sugar, and vanilla), this really is the best banana bread recipe I’ve ever tried. And I’ve tried a lot, it took over half a dozen recipe tests before I landed on this recipe.
It’s actually based off of my popular banana muffin recipe. That recipe has received nothing but rave reviews, and it only took a few simple modifications to make it perfect for baking in a bread pan.
What You Need
My banana bread recipe is simple and uses basic ingredients:
- Bananas. The browner, spottier, and riper the better!
- Oil & butter. As with my vanilla cake recipe, I’ve found a blend of oil and butter gives this cake the best texture and flavor. Melt your butter before using.
- Sugar. I use a blend of brown sugar and granulated. Dark or light brown sugar will work here, dark will give you a richer flavor and a slightly more moist texture and will make the cake darker.
- Eggs. Large, extra large, or jumbo will work here.
- Vanilla extract and salt. For flavor!
- Buttermilk. This adds moisture and flavor to the cake.
- Flour. Use all-purpose (plain) flour.
- Baking powder & baking soda. To give the bread a bit of lift.
Tip: Sprinkle a little bit of extra granulated sugar over the batter just before baking for added flavor and texture.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make The Best Banana Bread
- Mash your bananas. The riper the better!
- Stir together bananas, oil, and butter, then mix in sugar, brown sugar, buttermilk, eggs and vanilla extract.
- Whisk together your dry ingredients (flour, baking powder, baking soda, salt) separately.
- Combine wet and dry ingredients gently.
- Pour into a greased bread pan and sprinkle generously with sugar (optional, but not really).
- When your banana bread is a beautiful golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs, it’s finished baking!
Tip: Don’t over-mix your batter! Gently fold the wet and dry ingredients together until just combined, it’s OK if you see some faint flour streaks when you’re done.
Frequently Asked Questions
Absolutely! Stir in 1 ¼ coarsely chopped nuts (pecans or walnuts are great choices) or your favorite flavor of chocolate chips or even raisins at the end. Take care to not over-mix!
Store at room temperature in an airtight container (or wrapped with plastic wrap) for up to three days. It can also be tightly wrapped and frozen for several months!
Use my buttermilk substitute instead! Combine ¾ teaspoon of lemon juice (or white vinegar) with ¼ scant cup milk, stir, and let sit for 5 minutes before using.
First make sure you do not over-bake the bread, this is the quickest way to make it try! Once it’s cooked and cooled, store it tightly wrapped at room temperature and enjoy within 3 days for best results! Do not refrigerate, this will dry out the bread!
Tip: If using nuts, try toasting them first for added flavor! Spread in an even layer on a baking sheet and bake on 350F for 5-10 minutes, turning halfway through.
More Recipes You Might Like
Just a few of my other popular banana recipes!
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
The BEST Banana Bread
Ingredients
- 1 ½ cups well-mashed overripe bananas this is usually 3 large ripe bananas for me (355ml/385g)
- ¼ cup canola or vegetable oil (60ml)
- ¼ cup unsalted butter melted (60g)
- ⅔ cup light or dark brown sugar firmly packed (135g)
- ½ cup granulated sugar (100g)
- 2 large eggs lightly beaten, room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup buttermilk (60ml¹)
- 2 cups all-purpose plain flour (250g)
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chocolate chips or chopped nuts optional²
- ¼ cup coarse or granulated sugar for sprinkling optional (50g)
Instructions
- Preheat oven to 350F (175C) and grease the bottom and ½" up the sides of a 9×5 bread pan. Set aside.
- Combine mashed bananas, canola oil, and melted butter in a large bowl and stir until well-combined.
- Add sugars and stir well.
- Stir in eggs and vanilla extract.
- Add buttermilk and stir until thoroughly combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet and carefully, gently using a spatula (not an electric mixer) fold ingredients together until just combined. Don’t overmix the batter or your banana cake could end up dense/dry. If adding nuts/chocolate chips, stir them in here.
- Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.
- Transfer to 350F (175C) oven and bake 60 minutes or until a toothpick inserted all the way into the center of the cake comes out clean or preferably with a few moist crumbs. Do not over-bake your banana bread or it will be dry.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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This recipe was originally published March 18th 2019.
Bryanna
Hello again Sam,
You have reignited my passion for baking. So far I have made your White Cake (TWICE), and now this banana bread recipe, TWICE. The only complaints I have had from friends and family, is that they have to start working out haha
LOVE this banana bread. I followed recipe exactly the first time. I added a pinch of cinnamon the second go round. I tried light brown sugar the first time, and dark sugar this time (12/13/21). I will let you know what everyone in my household prefers.
You are now my “Go-To gal” for baking.
Love your recipes, thank you 🙂
Sam
Thank you so much, Bryanna! I am so glad everyone has enjoyed everything so much! Happy baking! P.S. Sorry about the impending start of workouts for everyone. 🤣
KS
Hi Sam! I usually add 30% less sugar(white and brown both) when using this recipe and it tastes good to us and now I want to try using honey instead of brown sugar. Will it work?
Emily @ Sugar Spun Run
We’re not sure how this would work. If you try it out, would you let us know how it works for you?
Lisa
I have made this banana bread recipe 8 times in the past 2 weeks, I first made a couple of smaller loaves and they were gone the same day. Then I had to make them for friends who had tried them the first time and had to make more for my family as well. I think I’ll be making more before the month is over since I’ve already been getting hints from my friends as well as them all of a sudden giving me over ripe bananas lol. Needless to say this is DELICIOUS!!!!!
Sam
I’m so glad everyone has enjoyed it so much, Lisa! 🙂
MaryEllen Hall
Hi Sam
You are my go-to site for all baked goods and again you did not disappoint! This bread is absolutely amazing. Having a piece right now. Neither my daughter nor I like bananas, but we love banana bread. I think I have made every cookie recipe you created! Now I am going to try your english muffins. You never disappoint. You definitely have a gift and have found your calling.
Sam
You are so sweet, MaryEllen! I’m so happy to hear everyone enjoyed the banana bread, and the cookies, too! I hope you love the english muffins just as much! <3
Violeta
Hi, I have made this several times and love it. I don’t have flour, and will try coconut flour instead. I guess I will have to add a bit more liquid, will let you know!
Violeta
Fail. Way too dry and crumbly. Maybe less flour next time? Taste ok but texture like sand.
Emily @ Sugar Spun Run
We’re so sorry your substitution didn’t work out, Violeta 🙁 We don’t have experience with alternative flours, so we’re not quite sure how that would work. If you try it again, let us know how it turns out for you!
Becky
I have made TONS of banana bread over the years. Have found some pretty good recipes but none I totally loved.. Until this one!! This is the best banana bread I’ve ever made or tasted! I did glaze one loaf with some Bourbon glaze I made and that would be the only improvement you would ever need for this. 😉 Delicious!!
Thank you for a fabulous recipe!
Emily @ Sugar Spun Run
We are so pleased you found “the one” Becky! And that bourbon glaze sounds delicious; we’ll have to try that ourselves 🙂
Patrick
Can this be made the night before and baked the next day?
Thank you.
Patrick
Emily @ Sugar Spun Run
Unfortunately not; the baking powder and soda will lose their efficacy when left too long. Luckily this banana bread keeps well in an airtight container, and it also freezes well. We hope you love this recipe, Patrick! 🙂
Lori Benoit
Good morning Sam,
I made 6 loaves of your banana bread 2 with nuts and 4 without. I gave my neighbors some of the bread and they were thinking of making banana bread and I told them now they don’t have to. I just got in the door when the called and said it was delicious.
Thank you for the wonderful recipe.
Enjoy your day from Atlantic Canada,
Lori
Sam
I’m so glad everyone enjoyed it so much, Lori! 🙂
aneta
hello, can I use milk instead of butter milk? thanks
Sam
I would recommend using my buttermilk substitute if you don’t have buttermilk on hand. 🙂
Lillian
What rack do you bake this on?
Sam
Center rack 🙂