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

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 396kcal

Author Sam Merritt

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 9x5" bread pan. Set aside.
Combine mashed bananas, canola oil, and melted butter in a large bowl and stir until well-combined.
1 ½ cups well-mashed overripe bananas, ¼ cup avocado, canola or vegetable oil, ¼ cup unsalted butter
Add sugars and stir well.
⅔ cup light or dark brown sugar, ½ cup granulated sugar
Stir in eggs and vanilla extract.
2 large eggs, 1 Tablespoon vanilla extract
Add buttermilk and stir until thoroughly combined.
¼ cup buttermilk¹
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
2 cups 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 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.

Video

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