The BEST Banana Bread

Sometimes you happen across a recipe that you personally feel is “The Best.” I do not take this term lightly. Typically when I deem something to be “the best” it has been compared to others and has triumphed. This banana bread recipe is just that. I adapted a recipe I found at AllRecipes because I love the flavor of brown sugar and vanilla and felt these two ingredients could really jazz up the original recipe.

The flavor of the dough (yes I could eat it by the spoonful) and bread is insanely delicious and the bread is so moist and has the perfect texture. I ALWAYS have bananas that have reached a point of sweetness that my kiddos will no longer eat them plain and need a recipe to be used up within. Banana Bread has been made at my house often and I couldn’t believe there wasn’t already a recipe on my blog for one yet. I was a little shocked actually.

So here you have it, my favorite banana bread recipe. You will have to try it out and let me know what you think and how it compares to yours.

The BEST Banana Bread on chef-in-training... This recipe has been put to the test and really is THE BEST! It is SO delicious! #recipe #bread

4.6 from 5 reviews
The BEST Banana Bread
 
The recipe has been put to the test and has been proven to be the best! It is so delicious!
Recipe type: Dessert
Serves: 1 loaf
Ingredients
  • 2 eggs
  • ⅓ cup buttermilk
  • ½ cup vegetable oil
  • 1 cup mashed bananas
  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • 1¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 325 degrees F. Sprak a 9x5 loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together eggs, buttermilk and oil until well beaten together.
  3. Add in mashed bananas, both sugars and vanilla and mix well.
  4. Sift in flour, baking soda and salt and mix in nicely, do not over mix.
  5. Pour into greased loaf pan and bake at 325 degrees F for about an hour. Check at an hour by doing the toothpick test. Bake longer as needed until cooked through.

Enjoy!
(Recipe adapted from: AllRecipes)


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Comments

  1. My recipe is almost identical (I use equal amounts of each sugar) and I agree that it is the best! Then I tweaked it a bit with even better results. Now I replace 2 tablespoons of the vegetable oil with coconut oil which is a fantastic dough enhancer. That little change takes this bread from the best to perfect.

  2. I love banana bread and have at least 10+ different recipes for it on my site but I have a go-to recipe that most of the others are based from). Buttermilk, oil (not butter), and nice ripe bananas like you used are keys to soft, moist bread! Glad you have your “best of” recipe!

  3. If you say it is the best, it HAS to be the best Nikki! I love banana bread and have tried so many different recipes. I found one I don’t stray too far from these days but am always up for trying new kinds! I love finding that “best” recipe for breads, cookies, brownies, etc!!! Yours looks amazing, as usual. ;)

  4. I purposely let my bananas get a little over ripe…JUST so I can bake something with them. But I have to say Banana Bread is absolutely my favorite! Now I can make THIS recipe with my (already) over-ripened bananas!

  5. Jeannie

    I didn’t have buttermilk so I substituted coconut greek yogurt. I used coconut oil as well. It gave it a very tropical taste. It took about an hour and 15 minutes to bake. Thank you!!

  6. Amy

    Everyone loves banana bread!! My go-to recipe is very similar – I like to swap half the oil for yogurt. I love experimenting with different flavors using the classic recipe, like adding coconut, pineapple, dates, peanut butter or bourbon for a fun twist. Just waiting for some bananas to over-ripen for another loaf!

  7. Ann

    Did you add any nuts or anything not listed? The picture looks like thier is dark pieces in the bread, maybe finely chopped nuts? Don’t see anything in the indreg. list to account or that. It looks yummy and I love banana bred. Thanks

  8. We must have similar taste in food, I made banana bread the same day =). Yours looks delicious! Banana bread is the best, it’s such a classic.

  9. Stacey

    Ok, I was skeptical at first, but this bread is REALLY good!!! I even replaced half the oil with applesauce and it was still fantastic! This recipe is definitely a keeper …. but I DO recommend adding some chocolate chips though :)

  10. Jennifer

    Turned out amazing. I didn’t have brown sugar or hand so I replaced it with granulated sugar, added a teaspoon of cinnamon and a cup of chocolate chips. Baked for 55 mins. Absolutely the best!

    • Sylvia

      I used 3/4 cup of organic cane sugar and still plenty sweet! I also used half unbleached nutri wheat flour and half spelt. I’m gluten sensitive so when baking for my kids, like adding quality flour. I also used olive oil in this recipe. It did turn our really good…thanks!! :)

  11. Laurie

    About how many bananas does it take to get 1 cup of mashed banana? Probably a dumb question but I don’t really like them so I’ve never cooked/baked with them before. I’m trying to incorporate more fruits and veggies in to my diet so I thought this would be a good place to start, when it comes to bananas anyway.

      • Briana

        I always bake mine with aluminum foil on it for the first hour and take it off for the last 15-20 minutes or so try that :)! Since it is in the oven for so long @325. Never failis to make awesome moist banan bread with a crispy top!

  12. Trysha

    The recipe is wonderful but I find it’s too much batter for one pan. It took closer to 90 minutes to bake than an hour and was too brown for my liking, not to mention there was no rise.. Switching to 2, 8 x 4 pans. Next time. And there WILL be a next time. :)

  13. Haley

    Found this through Pinterest. I have made it twice now and it is a winner! Moist and delicious. Thanks for sharing.

  14. Margie

    Wow! I made this banana bread last night and I have to say it is the best I have ever had so far. I have tried/made several different ones, but this one is the moistest and most flavorful banana bread ever. It’s got a delicate cake type of texture to it. I usually put either nuts, cranberry and Coconut flakes, but this time I skipped all of these. My 17-year old son does not like nuts on his banana bread so he loved it! Thank you for sharing this recipe…

  15. Kiran

    Hi there! Since there is massive allergies towards eggs in my family, how can i substitute the eggs in tgis recipe.
    Thanks!

  16. Erica

    Tried this bread tonight and I’m sad to say it wasn’t yummy. I was really looking forward to it since it says it’s the best. It’s too moist, to the point where it didn’t seem cooked even after and hour and 20 min. of baking. It was greasy and dense and the flavor just wasn’t there for me. Gave some to my husband, daughter, mom, and dad and they all agree with me. I have an amazingly good banana bread recipe, it’s been the only one I’ve used up until now, safe to safe I’ll be going back to my my fave.

  17. Tuqa

    This really was amazing i made it last night and when i poured the batter in the pan i put dollups of nutella and just worked it in the batter with the knife and it is sooo yumm

  18. I made this bread as a trial, and man is it GREAT….then I misplaced the recipe while cleaning and decorating for Christmas. I left a message on Facebook and no one had a copy, so I looked into my “favorites” on my computer and ‘lo and behold !!! I am so Happy, I plan on including this bread in my goodie boxes for friends and co-workers. Thanks for the yummy recipe, now I will share it with me “friends” on Facebook so that they may enjoy this too !!!!!!

  19. I have to admit that I am banana bread’s biggest fan and I have tried over 10 recipes just to get a loaf to taste like this one did!!! Woah..I LOVE this recipe..and Pinterest for guiding me to it! This really is The BEST Banana Bread, good work! :)

  20. Candy C.

    Thanks for sharing this lovely recipe. I was looking for one using buttermilk and found yours through a search. It is wonderful! :)

  21. Almost the same as mine and I’ve won awards with it. However, I use plain yogurt and 2 previously frozen bananas. Freezing the overripe ones increase the sugar content and break down the texture to a more pudding-like consistency.
    Still one of my favorite foods!

  22. Alena

    Made it yesterday and it was great. I am making poppy seed one today and will use this recepe. Thanks!

  23. Cindy

    Sometimes I add 1 (8oz.) can crushed pineapple, drained to my Banana Bread recipe. It’s really good! I need to try 1 loaf using your recipe and 1 loaf using your recipe with the crushed pineapple. I use milk in my recipe- the buttermilk sounds really good. Can’t wait to try this! Thanks for sharing!

  24. Zaakierah

    Thanks for the above recipe! Would that be plain flour or selfraising? And is it Baking powder or bicarbinate soda? I know the recipe I previously had called for bicarb soda? Thanks in advance..

  25. Pamela Kan

    I must agree, this is the BEST Banana Bread I have tried thus far. Thank You, Nikki! Looking forward to try out more recipes from your site! Cheers!

  26. Dora

    Hi Nikki,

    this banana bread is outstanding! I agree with you that the taste and texture are perfect! I have had rave reviews when I served it to guests recently. I did make a few changes and they are: 1/2 cup white sugar, 1/4 cup of brown sugar and added 1/2 cup of hemp seeds for added protein. Thank you!

  27. Yasmine

    I usually don’t write reviews but this recipe is so good, I want to. I tried many recipes with no luck. I made this, didn’t even check oven till 1hr mark. Top was brown but middle was so mushy. I tinted it with foil and baked it 30 more minutes. Usually u have to rest the loaf. I’m pregnant and I immediately cut a piece piping hot. it is so good. next time I’m gonna add nuts or choc chips. Thanks for sharing this recipe, it’ll be my go to recipe.

  28. Grammie T.

    This is the best banana bread that I’ve ever baked or tasted. I added Toll House chocolate chunks and chopped walnuts to mine. It is dense so it does need to cook longer. I made it two different times. The first time it took almost an hour and a half. During the last half hour I covered the ends with tin foil to keep it from getting too brown. I also lowered the temperature. Once I felt it was cooked through, I turned the oven off and let it sit for an extra 5 minutes. It was scrumdilyicious.
    The second time I made it, I divided the batter between a regular loaf pan and a mini loaf pan. The mini loaf took approximately 45 minutes and the regular loaf pan approximately 1 hour and 20 minutes. I did cover the ends of the regular loaf with tin foil during the last 20 minutes and I lowered the temperature somewhat. When I thought it was completely done, I turned off the oven and left it in there an extra 5 minutes. I also melted some chocolate and peanut butter with a little vegerable oil and iced my loaves. My husband loved it too and now I won’t be so quick to throw over ripe bananas away. Thank you for this recipe…

  29. John W.Cooke

    I have made tis recipe a number of times and i always modify it with different fruits & nuts.Yesterday i made it with Mandarin oranges minus the juice and it came out just wonderful. This recipe is so good that you can use any fruit and or any nuts. Thanks for sharing this great recipe. P.S. I am going to make one today using fresh cooked pumpkin.Wish me luck.

  30. Awilda E Canelo

    The recipes for the best Banana Bread, on the list of ingredients I do not see any nuts nor carrots. But on the picture you posted of the bread I see little pieces of something orange and some pieces of nuts. Is the recipe complete or are we missing ingredients on your list.