Simply the Best Banana Bread Recipe
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This Banana Bread Recipe uses brown sugar and lots of bananas for the BEST flavor. Plus, it takes only 15 minutes to make by hand–no mixer required! Recipe includes a how-to video!
This is it: the BEST banana bread recipe. After over half a dozen recipe tests, I finally landed on a winner. This recipe makes a moist, super flavorful (thanks to our key players: bananas, buttermilk, brown sugar, and vanilla), and easily customizable banana bread, a near cousin to my popular carrot cake recipe.
Want to add nuts? Go for it! Like chocolate chip banana bread? Throw them in too. Or, go a little crazy and add both–this recipe can handle it!
My banana bread recipe is closely based off of my popular banana muffins. That recipe has received nothing but rave reviews, and it took just a few modifications to make it perfect for baking in a bread pan. Serve yours warm with a little bit of honey butter (people do eat banana bread with butter, right?), and you’ve got yourself a slice of pure perfection.
Try it, and you can thank me later!
What You Need
My banana bread recipe is simple and uses basic ingredients:
- Bananas. The browner, spottier, and riper the better and more flavorful your finished bread will be.
- 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. Make sure to melt your butter before using.
- Sugar. I use a blend of brown sugar and granulated for the most flavor. Dark or light brown sugar will work here; dark will give you a richer flavor, 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. Real, full-fat buttermilk is best, but if you don’t have any on hand, you can always make my buttermilk substitute instead. To do this, combine ¾ teaspoon of lemon juice (or white vinegar) with ¼ scant cup milk, stir, and let sit for 5 minutes before using.
- Baking powder & baking soda. To give the bread a bit of lift.
SAM’S 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 Recipe
- 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!
SAM’S TIP: Don’t over-mix your batter! Gently fold the wet and dry ingredients together until just combined; it’s okay if you see some faint flour streaks when you’re done.
Frequently Asked Questions
VERY ripe bananas are ideal. We’re talking dark brown, spotty, and mushy–pretty much the opposite of what you’d like to eat! Super ripe bananas have the most flavor and will subsequently make your bread super flavorful too.
Absolutely! Stir in 1¼ cup coarsely chopped nuts (pecans or walnuts are great choices), chocolate chips, or even raisins at the end. Just remember 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!
First make sure you do not over-bake the bread, as this is the quickest way to make it dry. Once it’s cooked and cooled, store your banana bread tightly wrapped at room temperature and enjoy within 3 days for best results. Do NOT refrigerate–this will dry out the bread!
SAM’S TIP: If using nuts, try toasting them first for added flavor! To do this, simply spread the nuts on a baking sheet in an even layer and bake on 350F for 5-10 minutes, turning halfway through.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook.
The BEST Banana Bread
Ingredients
- 1 ½ cups (385 g) well-mashed overripe bananas, this is usually 3 large ripe bananas for me (355ml)
- ¼ cup (60 ml) avocado, canola or vegetable oil
- ¼ cup (60 g) unsalted butter, melted
- ⅔ cup (135 g) light or dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, lightly beaten, room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup (60 ml) buttermilk¹
- 2 cups (250 g) all-purpose, plain flour
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chocolate chips or chopped nuts², optional
- ¼ cup (50 g) coarse or granulated sugar for sprinkling, optional
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.1 ½ cups (385 g) well-mashed overripe bananas, ¼ cup (60 ml) avocado, canola or vegetable oil, ¼ cup (60 g) unsalted butter
- Add sugars and stir well.⅔ cup (135 g) light or dark brown sugar, ½ cup (100 g) granulated sugar
- Stir in eggs and vanilla extract.2 large eggs, 1 Tablespoon vanilla extract
- Add buttermilk and stir until thoroughly combined.¼ cup (60 ml) buttermilk¹
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.2 cups (250 g) all-purpose, ¾ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon 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.1 ¼ cups chocolate chips or chopped nuts²
- Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.¼ cup (50 g) coarse or granulated sugar for sprinkling
- 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
¹Buttermilk
If you don’t have buttermilk in your fridge, you can use my easy buttermilk substitute instead.²Adding nuts
If you have nuts that aren’t already chopped, I recommend toasting them first for an even better flavor. To toast, layer 1 1/2 cup of walnut or pecan halves over a baking sheet and bake on 350F for about 8 minutes. Allow the nuts to cool then use a large knife to coarsely chop. I don’t recommend toasting pre-chopped nuts just because they don’t always cook evenly and could end up burned.Storing
Store in an airtight container at room temperature for up to 3 days. This recipe also freezes well, wrap tightly in plastic wrap and it will keep for several months!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published March 18th 2019.
Hey sam.I hope all is well.My question is can I use this recipe to make 28 inch?Rounds or 29 inch rounds.Or do I have to make a sheet cake?Yeah, use it different ways.I guess that’s what i’m saying
Hi Luanda! I actually have a banana cake recipe you can follow that’s a little more suited to those types of pans.
Made this recently and enjoyed the rich banana flavour. I made this for charity event and the customers snatched it up quickly. Will definitely make again.
Lesley
I’ve tried many banana bread recipes and they ALWAYS come out dry. This one is THE BEST, hands down! My husband says, “this is the banana bread you won’t forget!”
We’re so happy ours is a winner for you both, Kay! 💕
Why are the pan preparations for the Simply Best Banana Bread and the Chocolate Chip Banana Bread different? I just baked the former and let it cool on a rack for 15 minutes. It split in half when I tried to get it out. Seems like one can’t go wrong preparing the pan more thoroughly. Very disappointed.
Hi Jill! While the wording differs slightly between the two recipes, there isn’t a significant practical difference between greasing ½ inch versus 1 inch up the sides of the pan, I realistically aim for between the two measurements and arbitrarily picked one end for one recipe and the other for the second. Either preparation should allow the bread to release properly. Both recipes have been tested many times using the pan preparation written, so I wouldn’t expect it to split after cooling for 15 minutes. It’s difficult to say exactly what happened without seeing it, but if any portion was sticking, gently running a knife around the edges before turning it out can help. You could absolutely grease and flour the entire pan in the future, though it shouldn’t ordinarily be necessary. I’m very sorry to hear yours didn’t come out cleanly!
can you use two 8-in pants a place of 19 inch I know they would be a little bit smaller thank you
Hi Sandra! I would probably just use 1 8 inch pan. Be sure not to overfill it and I would just discard any excess batter. If you try to stretch it to 2 pans the loaves are going to be really thin.