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    Home ยป Breads

    Simply the Best Banana Bread Recipe

    March 30, 2022 By Sam 385 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    banana bread with teal header with title at the top

    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!

    sliced banana bread on cooling rack

    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

    three bananas, one partially unpeeled

    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 ยพ teaspoon of lemon juice (or white vinegar) with ยผ 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

    batter in glass bowl
    1. Mash your bananas. The riper the better!
    2. Stir together bananas, oil, and butter, then mix in sugar, brown sugar, buttermilk, eggs and vanilla extract.
    3. Whisk together your dry ingredients (flour, baking powder, baking soda, salt) separately.
    4. Combine wet and dry ingredients gently.
    5. Pour into a greased bread pan and sprinkle generously with sugar (optional, but not really).
    6. 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.

    overhead of banana bread

    Frequently Asked Questions

    What bananas are best for banana bread?

    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.

    Can I add nuts/chocolate chips/raisins to this banana bread recipe?

    Absolutely! Stir in 1ยผ cup coarsely chopped nuts (pecans or walnuts are great choices), chocolate chips, or even raisins at the end. Just remember to not over-mix!

    How should banana bread be stored?

    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!

    How do I keep my banana bread moist?

    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.

    sliced banana bread on cooling rack

    Enjoy!

    Letโ€™s bake together! Iโ€™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.

    BANANA BREAD ON BAKING SHEET SLICED

    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! 
    5 from 162 votes
    Print Pin Rate
    Course: Dessert, quick bread
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 10 slices
    Calories: 396kcal
    Author: Sam Merritt

    Ingredients

    • 1 ยฝ cups (385 g) well-mashed overripe bananas this is usually 3 large ripe bananas for me (355ml)
    • ยผ cup (60 ml) canola or vegetable oil
    • ยผ cup (60 g) unsalted butter melted
    • โ…” cup (135 g) light or dark brown sugar firmly packed
    • ยฝ cup (100 g) granulated sugar
    • 2 large eggs lightly beaten, room temperature preferred
    • 1 Tablespoon vanilla extract
    • ยผ cup (60 ml) buttermilkยน
    • 2 cups (250 g) all-purpose plain flour
    • ยพ teaspoons baking powder
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon salt
    • 1 ยผ cups chocolate chips or chopped nutsยฒ optional
    • ยผ cup (50 g) coarse or granulated sugar for sprinkling optional
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and grease the bottom and ยฝ" 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 ยฝ cups (385 g) well-mashed overripe bananas, ยผ cup (60 ml) canola or vegetable oil, ยผ cup (60 g) unsalted butter
    • Add sugars and stir well.
      โ…” cup (135 g) light or dark brown sugar, ยฝ 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.
      ยผ cup (60 ml) buttermilkยน
    • In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
      2 cups (250 g) all-purpose, ยพ teaspoons baking powder, ยฝ teaspoon baking soda, ยฝ 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 ยผ cups chocolate chips or chopped nutsยฒ
    • Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.
      ยผ 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

    ยนButtermilk

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

    ยฒAdding nuts

    If you have nuts that aren’t already chopped, I recommend toasting them first for an even better flavor. To toast, layer 1 ยฝ 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

    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

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    This recipe was originally published March 18th 2019.

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    Reader Interactions

    Comments

    1. Dennis

      February 27, 2024 at 11:36 am

      5 stars
      I followed the recipe including roasting the walnuts which my wife loved. I used a thermopen to check the temperature and pulled it at 200 degrees. It was so moist. It is difficult for me to know when a loaf bread or cake is done with the old tooth pick method. By checking it with a temp gauge it took all the guess work out. I will make this again.

      Reply
    2. LisaB

      February 09, 2024 at 2:36 pm

      I feel like the butter could be omitted when adding the walnuts, which I ground into meal. The batter was delicious as written, though. Canโ€™t wait for a slice.

      Reply
    3. CK Wind

      February 07, 2024 at 7:39 pm

      5 stars
      so easy, so yummy. next time adding raisins. didn’t have white sugar, used brown plus some Splenda, came out perfectly. will make again!

      Reply
    4. Tammy

      February 06, 2024 at 4:21 pm

      5 stars
      I love this recipe. I have made it several times. My grand daughter enjoys taking it to school and sharing with friends. Thanks for making everything so user friendly.

      Reply
    5. Jeanne Meyer

      January 23, 2024 at 11:09 am

      5 stars
      Really delish!! I forgot to add the butter ( too much going on in the house) but the Banana Bread came out perfect… when I spread the butter on top of the piece of bread I am about to eat it still tasted delicious!! Thank you again !! Next time I won’t forget the butter… ha !!

      Reply
      • Shiree Wilson

        January 31, 2024 at 10:29 pm

        5 stars
        This is the best banana bread recipe I have ever made! The only thing I did differently was to add a 1/2 teaspoon of cinnamon and a 1/2 teaspoon of nutmeg ๐Ÿ˜€ YUMMY!!! ๐Ÿ˜€

        Reply
    6. Sandra Ward

      January 05, 2024 at 10:50 pm

      the BEST I have ever made!! Thank you!!

      Reply
    7. Kourtney Leibman

      January 01, 2024 at 8:52 pm

      5 stars
      I live in a family of extremely picky eaters. My 7 year old likes the idea of banana bread but often doesn’t eat more than a bite or two. When I made this tonight, he ate two and half pieces! I was amazed and also don’t blame him one bit because it turned out SO well! It’s moist and not dense at all like my banana bread usually turns out.

      Reply
      • Emily @ Sugar Spun Run

        January 02, 2024 at 12:15 pm

        Yay! We’re so happy our recipe was a winner for your family Kourtney! Enjoy โ˜บ๏ธ

        Reply
    8. Carmen

      November 26, 2023 at 10:34 am

      5 stars
      I did not have enough bananas for the full recipe. I scaled the recipe to one-half and made 6 large muffins. They were awesome! I love the texture and flavor. I added about 1/3 cup chopped pecans. I baked them about 24 minutes. They were rounded, plump, and beautifully browned.

      Reply
    9. L

      November 21, 2023 at 11:54 am

      5 stars
      oh my goodness this recipe is scrumptious.

      Reply
    10. Oycy

      November 17, 2023 at 6:15 pm

      5 stars
      I have tried tons of banana bread recipes but this one tops them all. Everything is in total balance and I was truly overjoyed that I found my perfect one. Thanks for all those efforts in nailing perfection.

      Reply
    11. Mary

      November 09, 2023 at 7:35 am

      5 stars
      Good morning, well it’s 7:30 in Pataskala, Ohio and I just put this banana nut bread in my oven. Second time making it. I shared the first one with some neighbors and my husband. I use the walnuts and I thank you so much for sharing this recipe. We all love love it!

      Reply
      • Sam

        November 09, 2023 at 9:21 am

        What a great way to start the day! I’m so glad you enjoy it so much, Mary! ๐Ÿ™‚

        Reply
    12. Betty

      November 07, 2023 at 3:09 pm

      5 stars
      I used your delicious banana bread recipe with chocolate chips added. It was so delicious and moist! My grandchildren all loved it. Now I make muffins for them with the same recipe! A big hit here. Thank you!

      Reply
    13. Tracy Cooper

      October 07, 2023 at 9:05 pm

      Cool in the pan for a few minutes? Or turn out on a rack right away?

      Reply
      • Sam

        October 09, 2023 at 9:04 pm

        Hi Tracy! I typically let it cool for a few minutes before turning out onto a rack to finish cooling completely. ๐Ÿ™‚

        Reply
    14. Donna L

      September 26, 2023 at 12:31 pm

      5 stars
      62 years old and this is the only banana bread recipe I use! Thank you!

      Reply
      • Sam

        September 26, 2023 at 1:51 pm

        I’m so happy to hear this, Donna! Thank you so much for trusting my recipe, I appreciate it!!

        Reply
    15. Julie

      September 18, 2023 at 7:36 am

      5 stars
      I donโ€™t know why it took me so long to try this recipe!! I have been searching for a banana bread recipe that is the right balance of sweet and โ€œbanana-yโ€ and this is it. I accidentally left out the buttermilk and the bread still turned out amazing – not too dense and perfectly moist. Well done, Sam!! This is a keeper!

      Reply
      • Anne

        January 30, 2024 at 11:22 pm

        5 stars
        This banana bread is delicious. It is so moist and flavorful. I have been trying different recipes for years just waiting for that perfect one to come along and I finally feel like I hit the jackpot. The search is finally over!

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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