Slices of banana bread

The BEST Banana Bread

A moist, flavorful banana bread recipe that can be prepped and in the oven in under 20 minutes, no mixer needed. 
Be sure to check out the how-to video at the bottom of the recipe! 
Course Dessert, quick bread
Cuisine American
Keyword banana bread recipe, best banana bread, easy banana bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 396kcal
Author Sam Merritt


  • 1 1/2 cups well-mashed overripe bananas this is usually 3 large ripe bananas for me (355ml/385g)
  • 1/4 cup canola or vegetable oil (60ml)
  • 1/4 cup unsalted butter melted (60g)
  • 2/3 cup light or dark brown sugar firmly packed (135g)
  • 1/2 cup granulated sugar 100g
  • 2 large eggs lightly beaten, room temperature preferred
  • 1 Tablespoon vanilla extract
  • 1/4 cup buttermilk 60ml¹
  • 2 cups all-purpose plain flour (250g)
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups chocolate chips or chopped nuts optional²
  • 1/4 cup coarse or granulated sugar for sprinkling optional (50g)


  • Preheat oven to 350F (175C) and grease the bottom and 1/2" up the sides of a 9x5 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.



¹If you don't have buttermilk in your fridge, you can use my easy buttermilk substitute instead.
²If 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.


Serving: 1slice | Calories: 396kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 46g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 205mg | Potassium: 152mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1050IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.4mg