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Best Ever Banana Bread

Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours + cooling
  • Makes
    1 loaf (16 slices)

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 2 medium ripe bananas, mashed (1 cup)
  • 1/2 cup canola oil
  • 1/4 cup plus 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped California Walnuts

Directions

  • Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
  • Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

Banana Bread Tips

How do I quickly ripen bananas?

When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. If you have a day or two to spare, place bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. This will trap the ethylene gas of the fruits and quicken the ripening process. To ripen bananas even faster, place them in their peels on a baking sheet and warm in a 250° oven for 15-20 minutes. Check out this article for more banana ripening tips.

Do you have to use baking soda in banana bread?

Both baking soda and baking powder are chemical leaveners that provide lift to your baked goods. If you want some rise in your banana bread and don’t have baking soda handy, try substituting baking powder. Baking powder is about 4 times weaker than baking soda. So for this recipe, use 4 teaspoons baking powder as a substitute for the 1 teaspoon baking soda. If the rise is not important to you, you can leave it out completely. Learn more on the differences between baking soda and baking powder.

How do you keep banana bread moist after baking?

To keep banana bread moist, let it cool completely on a cooling rack. If you plan on eating the banana bread within 2-4 days, store on the counter in an airtight container lined with paper towels. For longer storage, freeze in an airtight container for up to 3 months. Learn more on storing your favorite baked goods.

Can I make banana bread vegan or gluten-free?

Absolutely, we tested out different types of banana bread for every diet and found delicious results by simply swapping out a few key ingredients.
Nutrition Facts
1 slice: 255 calories, 12g fat (1g saturated fat), 27mg cholesterol, 166mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 4g protein.

Reviews

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Average Rating:
  • Scott
    Nov 24, 2020

    Ok.. I make banana bread at least twice a month with the OLD bananas...as we never manage to eat a full bunch. So yes this is a good basic recipe, and yes I changed a bunch. I added butter instead of canola oil, one stick, added a 1/4 teaspoon of nutmeg, yes and three bananas instead of two, did not have butter milk but used a 1/4 cup of Almond milk, how did it taste? Lol. I will let you know.

  • Jennifer
    Nov 9, 2020

    Wonderfully easy, and delicious!

  • DeAnna
    Oct 18, 2020

    I had 4 ripe bannas so i used all of them in this recipe. Used cake flour. I did not have butter milk but made my own with heavy cream and white vinegar which turned into a sour cream consistency. Used banna extract and vanilla. Omitted the nuts. Poured into bundt pan. For some reason some of it stuck to the sides of the pan (so will try loaf pan w parchment next time)....Made a frosting with heavy cream, powder sugar, pinch salt, cinnamon. This was a hit, i will definitely use this recipe again!

  • lyndsbg
    Sep 18, 2020

    No comment left

  • marilynrv
    Sep 17, 2020

    I made this recipe into muffins. Yield 12 medium sized and 8 mini muffins. I swapped 1 cup of the sugar for Splenda and used 1/2 cup of regular sugar. I added mini chocolate chips and 1/2 cup of walnuts. Excellent! Will make it into a loaf next time as well.

  • Marla
    Sep 13, 2020

    No comment left

  • itriedthemall
    Sep 10, 2020

    This really is the best banana bread recipe. Actually, I use the Pampered Chef brownie pan and make muffins using the recipe. Makes 24 and baking time is about 15 minutes. I lessen the sugar to 1 cup. Sometimes I add mini chocolate chips. I also use this recipe with ground zucchini using the full amount of sugar. (I grind or finely grate the zucchini and squeeze out the moisture.)

  • Tom
    Sep 4, 2020

    No comment left

  • Mary
    Aug 17, 2020

    No comment left

  • Gisela
    Jul 19, 2020

    This is the easiest and best tasting banana bread ever. I put raisins in one loaf and blueberries in another, yum.