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.
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This recipe was originally published March 18th 2019.
Christine
Can you add cinnamon?
Emily @ Sugar Spun Run
Sure! Enjoy, Christine 😊
Sarah
Another winner, Sam! I have tried my fair share of banana bread recipes, including family recipes, but this one has been the best. Has always turned out moist and very flavorful. I follow as stated, I do add the chocolate chips, and feel it onky gets better the next day! If it lasts that long without me eating all of it lol. Thanks again for the measurements-especially helps when I have a random amount of butter to use up.
Emily @ Sugar Spun Run
Thank you so much for your review, Sarah! We’re so pleased to hear that you love the banana bread so much. Enjoy! ❤
Erin
Hello from South Africa! I’ve made a bunch of your recipes now and each one has been delicious. I made this banana bread three days ago and my mom and I had completely devoured it by last night 🤣 – It was divine! I followed your recipe to the letter but didn’t have any nuts or choc chips on hand so I just added 1/4 cup dessicated coconut and it worked really well. Thank you for your scrumptious recipes, I look forward to trying more of them
Sam
I’m so glad you enjoyed it so much, Erin! 🙂
Violeta
My go to for what to do with old bananas. I have made it about ten times, since we have three banana trees in our yard, currently. Today I accidentally put twice the vanilla, and the flavor really popped! Also, a couple of spoons of peanut butter. Not the same as walnuts, which are the best, but ok.
Emily @ Sugar Spun Run
That is so cool, Violeta! We’re so happy our recipe is the one you rely on 😊
Amy Reif
Sugar Spun Run is the FIRST place I go for a recipe when I’m baking. This banana bread recipe did NOT disappoint! So moist and such wonderful flavor. This recipe will replace my previous banana bread recipe! Thank you for ALL of your wonderful recipes!
Emily @ Sugar Spun Run
That is so nice to hear, Amy! Thanks for trusting our recipes–it really means a lot to us. Enjoy your banana bread ❤
anne dunning
Wonderful every time. So moist without being heavy. The half oil, half butter combination really works. It pays to weigh out ingredients. I left out the chocolate chips, because I am trying to manage a very deep weakness for chocolate, but the cake was just wonderful without it.
anne
Emily @ Sugar Spun Run
We’re so happy you like it, Anne. Thank you for coming back to leave a review ❤
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 🙂