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 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
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 ½ 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
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.
Related Recipes
This recipe was originally published March 18th 2019.
Terry C
Another winner from you! Your videos are so great and your tips are so very helpful. I now know that NOT greasing the whole pan helps it rise better and higher because the batter has some pan to cling to and climb up to get that beautiful tall bread I have been unable to get until today. I did lower the temp of the oven to 325 degrees because that is what I read in another recipe. I sometimes have a hard time baking muffins for instance at 400-425 degrees, so I was willing to give that lower temp a try. It only increased by baking time by 5-6 more minutes. I added toasted coconut and toasted walnuts and I am waiting for it to cool so I can enjoy a slice before bed with my tea!
Again thank you for your wonderful help in me (just a home baker and who finds such joy in doing so) achieve beautiful baked goods. This is exactly why I return to your site first and regularly and will continue to do so in trying anything new. You take the time to teach because you have equally such joy in baking.
Take care, I’ll be back! 👩🍳😊
Sam
Thank you so much for such a sweet comment, Terry! These really do make my day and make it a pleasure to continue making recipes. I’m so glad you’ve enjoyed everything so much. 🙂
Robin Nelson
I love this recipe! The last time I made it, I decided to omit the oil and only use unsalted butter. It was still fabulous! Thank you for the wonderful recipe!
Emily @ Sugar Spun Run
We’re glad it still turned out for you, Robin 😊
Ann
I love this recipe. It’s so delicious. However sometimes there are flour lumps at the bottom of the cooked banana bread. Any idea of what I’m doing wrong? Thanks.
Sam
Hi Ann! It may just need to be mixed a little better. Make sure to scrape the sides and bottom of the bowl when mixing to avoid any flour lumps remaining. 🙂
Terri White
Hi Sam,
To avoid a trip to the grocery, could I use avocado oil as a substitute for the vegetable or canola oil portion?
Thanks
Sam
Hi Terri! Avocado oil will impart a different flavor into the banana bread, but it could work. 🙂
Jan
Hi Sam,
Love the recipe but for some reason it’s been in the oven for 1 hour and 20min and still not cooked in the centre. Any idea why? I used a glass loaf pan, that’s the only difference and then added 1 1/2 cups golden raisins. I added foil on top so it doesn’t get too dark but it’s coming out of the oven in a few minutes no matter what. I’m worried that it’s over baked and will be dry. I’ll take any advice you can provide.
Thanks
Jan
Sam
Hi Jan! The glass pan will definitely cause a variation in bake time and will the addition of the raisins and the foil on top. If your skewer is still coming out with wet batter it will simply need a bit longer in the oven. Opening and closing the oven door will also end up adding time so if you’ve opened the door a few times to check it may be part of the reason it is taking so long.
Jan
Thanks Sam, that’s what I thought! I couldn’t find my non-stick one. I baked a second one in a different glass pan and took it out exactly at the one hour mark and it turned out better. We ate it anyway, it was still good. I also made your lemon blueberry cake, so delicious. That’s what happens when it’s raining!