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 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.
Maegan
Literally the best banana bread, and I have tried many many recipes! They always turn out too brown or too dense. Yours has the right amount of banana flavor, moist but not too dense, and hasn’t gotten too dark in the multiple times I’ve made it. Your recipes never fail me. My husband has asked me to make this several times, and it freezes well! Thanks for another great recipe!
Sam
This comment just made my day, Maegan! Thank you so much for letting me know how it turned out for you, I really appreciate it! 🙂
Lynne
My hubby and I have discovered the joy of baking together after finding your blog. We have made this banana bread several times. Last night, we made six loaves for Christmas gifts to put in the freezer. I believe homemade gifts are awesome. We add chocolate chips and pecans to the recipe. I have to say we also love your pumpkin bread recipe and plan to bake some loaves of it for gift giving. We love your directions which are always so easy to follow. I print the recipes, and we tape them up on our cabinet door to easily read each ingredient and step-by-step instruction. I am usually the ingredient measurer, while hubby enjoys running the stand mixer. Imagine that….a man who likes running the power equipment, lol. I just printed your latest Chocolate Bundt Cake recipe and will be baking it for Thanksgiving Day. Thank you, Sam, for all you do to make our baking/cooking such a pleasure here at our home.
Sam
Thank you so much, Lynne! I am so glad you enjoy everything so much! Homemade bake gifts are an incredible idea! 🙂
chris smith
what is a serving size?
Sam
Hi Chris! This banana bread makes about 10 slices. 🙂
Michelle Baker
Hi Sam,
I have a question. I bought some bananas from the grocery store the other day and I’m still waiting for them to turn brown. However, some of my bananas are large. In the video, you said to use 3 regular sized bananas. Since mine are large, do I still use 3 bananas in the recipe or do I use 2 instead?
Sam
Hi Michelle! It’s really difficult to tell without being there how big the bananas are and how many you would need. I would recommend using the gram/ml measurement to ensure you have the proper amount. 🙂
Yael
I had 3 very ripe bananas and at almost midnight decided to bake your banana bread. Once again you have shared a brilliant recipe and your methods are so clear, now that its come out of the oven and looks beautiful and tastes delicious!) it really helps me feel like a much better baker than I actually am!
Sam
Thank you very much, Yael! I am so glad you enjoyed it so much! I would LOVVVEEE someone to bake some banana bread that late at night. 🙂
luz galarza
I just made the banana bread, it’s amazing. thanks a lot.
I use only a quarter cup of sugar though and olive oil instead of canola oil.
Sam
I am so glad you enjoyed it so much! 🙂
April
After trying to let my bananas ripen, then turn black like three times, I finally got the ripening down (meaning not lazy to bake after all my mother duties, lol) and was finally able to make this delicious banana bread! This was so perfect and the topping was the perfect crunch. My husband could not stop eating it and even ate some with his breakfast meal. The kids even asked for it as a snack instead of goldfish. What kid passes up goldfish?😂. Thank you for always sharing your baking, your stories that I love to read, which make me smile and laugh. Thank you for making my house smell so good. You simply are the best and only baker I enjoy!
Sam
🤣 I think it’s a law somewhere that bananas have to go from green to black with no in between. I’m glad everyone enjoyed it so much! I really appreciate your kind comment. 🙂
Joel E Gonzalez
Excellent. My new go-to for banana nut bread. A new fan and can’t wait to try more of your recipes. Thank you!
Sam
I am so glad you enjoyed it so much, Joel! I hope you love everything you try. 🙂
Alice
2 different places in the written directions and the recipe itself it says to “grease the baking pan” in the video it says to “grease and flour.” Just curious which one it should be. I only greased and the crust was very dark brown and crisp. Bread was still delicious!
Sam
Hi Alice! Greasing and flouring is always a little safer. Sorry for any confusion. 🙂
Debra
The best banana bread recipe I have ever made! My Grandma’s recipe does not even compare! I replaced my Grandma’s with this one. It taste like you got it from a bakery!
Sam
I am so glad you enjoyed it so much, Debra! 🙂
Marsha
Last week I made your best banana muffins and they were to die for, made them in Texas muffin tins. Yesterday I tried the banana bread in the loaf tin. It was really good but didn’t compare to the muffins. I thought that and for many years I have converted muffin recipes to loaf ones with just correcting the time and the texture comes out the same. So I am wondering why the amounts of baking powder and brown sugar were changed and the cooking temperature was adjusted. I also found that the baking time needed about 7 minutes more than yours. I know everybody’s ovens are not the same but this seemed to make all the outside edges so crusty and very dark. I am wondering if using parchment as a liner would correct the problem. I am trying to duplicate your muffins into loaves so I can deliver them to some vey needed people. Also I have arthritis in my fingers and it is much easier to make. Looking forward to your reply as they were so , really great
Sam
Hi Marsha! This recipe is very similar to my banana muffins just slightly adjusted so that it works better in a loaf pan, it’s a tiny bit denser and more sturdy (and there’s no need to do the two temperatures here since we’re not trying to get those tall muffin tops, etc.) While parchment paper would help keep the edges from being quite as crusty and dark, if the loaf looked that way I am wondering if perhaps it might have been over-baked? Could that be a possibility?
Debbie
Typo under question about keeping the bread moist:
dry
not try.
Sam
Thanks for catching that, Debbie! 🙂
Emily
This is literally the best tasting banana bread EVER, and it’s so easy to make. Shared half the loaf with friends, and am now sharing the recipe with them – its a hit! 🙂
Sam
I’m so glad everyone enjoyed them so much, Emily! 🙂
Jennifer
Voted the best banana bread recipe with both the husband and the son !
Sugar Spun Run
HOORAY! That is excellent news! I am so glad that they loved it, Jennifer! Thanks for the 5-star review! 🙂
Jenise
I tried your recipe for the banana bread, I love it. I have used the same recipe for years, so when I found yours I was so excited to try it. Thank you for sharing your wonderful recipe with us. Jenise
Sugar Spun Run
I am so glad that you have enjoyed it, Jenise! Thanks for commenting. 🙂