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.
Like this? Leave a comment below!
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This recipe was originally published March 18th 2019.
Banana bread…can I use all butter (read ghee) and if not use 1/2cup coconut oil or avocado oil.
I am never without ghee. Make ghee out of 112 oz of Kerry Gold every few weeks.
Hi Greg! The banana bread will not be as moist if you substitute out the oil. It will work though. 🙂
Made this yesterday for my husband’s 69th b’day ( his favorite so have made it many times) and it got the roll of eyes to back of head approval!
This will be the go to recipe, no more searching throwing all other receipts out.
There are only two of us and no one to share it with. Can I cut into wedges and freeze for later indulgences?
Now have 8 very ripe bananas so off to make banana bread. I have many recipes trying yours and perousing all recipes yours looks like the best off all worlds.
I am so glad enjoyed the banana bread so much, Greg! I haven’t tried freezing it, but I think that would work just fine. I am so glad you have enjoyed all of the recipes. I really appreciate your support. 🙂
I love your recipes however I only have 8.5 loaf pan can I use that?
Thank you so much, Britton! Yes, a 8.5″ loaf pan will work fine. The baking time may be slightly longer so I would reccomend keeping an eye on it. Enjoy! 🙂
Another great recipe! Simple and delicious!
Thanks, Sam!
Thank you so much, Blair! I am glad that you enjoyed it! 🙂
You are the banana bread queen and I thank you so much! Even my son who DOES NOT eat banana to save his life ate your banana bread – so to speak. My husband and MIL who are huge critics of most things won’t stop gushing about how I have now become an expert (sshhh!) in baking. I’m
not telling them that it’s all because of sugarspunrun.com, baby! LOL! From your snickerdoodle recipe to oatmeal cookies… aaahhh! Thank you!
Your comment made my day, Joan! No worries your secret is safe with me! You have become a pro baker in their eyes… milk it and enjoy your new title. lol. I am so glad that you have enjoyed my recipes. Thank you so much for commenting. 🙂
Wondering if I can omit the white sugar cause I just ran
Hi, Keith! Yes, you will just increase the amount of brown sugar that is added. 🙂
Thanks
Also I have 4 bananas can I use the 4th without doing too much damage to recipe
Hey, Keith! I would be careful not to add too much. You can try, but not sure that I would reccomend it.
Can I use a 4th banana without causing too much damage
WOOOW awesome OMG thank uuuu you rock it’s beautiful perfect
I am so happy to hear how much you have enjoyed it, Rosey! Thank you for trying my recipe and for commenting. 🙂
Love it! Now my familys favorite banana bread
I am so glad that you enjoyed it and now have a new family favorite, Kristen! Thanks for commenting. 🙂
The banana bread was a hit with my friends too. Added choc chips and streusel topping. Thanks for THE BEST banana recipe.
I am so glad that everyone enjoyed it, Kristen! 🙂
Very good and moist! I used half toasted walnuts and half choc chips. It’s just the right amount of both
Thank you!!
I am so glad you enjoyed the banana bread, Patti! 🙂
Hi, I’m in high school and not very experienced in baking, but I tried out your recipe and got compliments all around from my family. I want to try making it again, but I ran out of eggs and it’s too risky to go outside and buy them. Do you have any advice on egg substitutes? Or is it fine to leave out the eggs?
Thank you very much for your blog, it helped a lot with my confidence in baking. I love your butter pecan cookie recipe too, my mom ate 5 in one day 🙂
Hi Meraki! I am not sure of an egg substitute, but maybe someone else can chime in. 🙂
I have made this bread many times. If you have one egg use it. Mix one teaspoon of baking soda with a tablespoon of vinegar . Use this mixture to replace the second egg. If you have no eggs at all try applesauce. 1/4 cup = 1 egg 1/4 cup plain yoghurt can replace an egg, you can even use 1/4 cup club soda to replace 1 egg. Make sure it hasn’t gone flat.
Thanks for sharing, Erik! 🙂
Seems very tasty from other recipes I have tried. Will certainly try it and give feed back soonest.
Thanks so much, Peter! I hope that you enjoy it. Happy Baking. 🙂
I followed your recipe and I loved it! I especially liked the top crust. I put pecans and mini chocolate chips on half of it. Delicious flavor!! Thanks for another amazing recipe!!
Thanks for trying my recipe, Emily! I am so glad that you enjoyed it! 🙂
This turned out perfectly! What’s the best way to store the bread? Also, I made two loaves, can one be frozen?
Thanks for trying my recipe, Kerry! I am so glad that you enjoyed the recipe! I typically store mine in an airtight container. You can also store this in a freezer bag and in the freezer for up to 3 months. 🙂
Can this recipe be easily doubled?
Hi, Anne! Yes, it can! If you double it, you will want to evenly divide the batter and bake into two separate loaf pans. I hope that you enjoy it! 🙂
My family’s favorite banana bread recipe. I modified it by adding a tablespoon of cinnamon to the batter along with 1/2 cup of cinnamon chips. Truly decadent.
I am so glad that it has been such a hit with your family, Sean! Thank you for commenting. 🙂