The Baker Chick

Baking up a delicious life.

The Best Banana Bread Recipe (ever.)

by 204 Comments

This recipe is hugely popular and it’s no wonder why- it truly is the Best Banana Bread Recipe. With a perfectly moist texture, a slightly crunchy top and room for mix-ins galore, I know you’ll love it too!

This is seriously the BEST Banana Bread Recipe ever! It comes together easily, has the perfect texture, and is super adaptable! It's everyone's fave and it's no wonder why! #bananabread #baking

*Note- this recipe is by far the most popular on my blog so as of 11/11/16 I’m updating the photos a bit.

The recipe hasn’t changed- it’s still perfect! I will say that I’ve made it with whole wheat pastry flour with wonderful results, as well as with half or all coconut sugar replacing the white and brown.

Mini chocolate chips are a wonderful addition (I did a cup,) and you can bake this in an 8×8 square pan if you want to make more of a snack cake. (I’d just bake it for about 20-25 minutes instead!) Thanks for loving this as much as I do!

This is seriously the BEST Banana Bread Recipe ever! It comes together easily, has the perfect texture, and is super adaptable! It's everyone's fave and it's no wonder why! #bananabread #baking

I wasn’t going to share this recipe.

Even though I have honest to goodness baked no less than 6 loaves of this in the last 3 weeks, it just didn’t seem blog-worthy.

This is seriously the BEST Banana Bread Recipe ever! It comes together easily, has the perfect texture, and is super adaptable! It's everyone's fave and it's no wonder why! #bananabread #baking

Not because it isn’t fabulous (it truly is the BEST Banana Bread Ever,) but because it just seemed a little too boring and I honestly didn’t think anyone needs another banana bread recipe.

But, each time I made it I shared slices with friends and family who all started writing me asking for the recipe. After emailing it 2 or 3 times I decided I’d just blog it anyway even if none of you want another banana bread recipe. 

This recipe is easy as can be, one bowl, and comes out perfectly every time. It is the most moist, flavorful, melt-in-your mouth banana bread and I just adore it. So much so that I cannot have it in the house anymore because I’m addicted.

I usually make 2 or 3 loaves at a time as it’s the perfect gift for new parents, (I brought a loaf to my friend who just had a baby a couple weeks ago,) it’s just the thing to offer guests, and have you ever had a banana bread sundae? (It’s way too good.)

“Can you freeze banana bread?”- YES! Go ahead and double the recipe, make two loaves, and freeze one wrapped well and freeze for up to 2 months. 

If you love this recipe, you have to try my Easy One-bowl Pumpkin Bread which is just and easy and amazing.

Also- did you know you can bake this recipe in jars to make for the cutest and yummiest gifts?? 

Looking for another delicious recipe with fruit or veggies inside? Check out these Fudgy Zucchini Brownies!

Best Banana Bread Recipe

(Above pics from the baking photoshoot we did with Ashley Summers Photography a few months ago baking this bread! See the full post here.)

Best Banana Bread Recipe

How to make the best Banana bread recipe:

The Best Banana Bread Recipe (ever.)

The Best Banana Bread Recipe (ever.)

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
The best banana bread ever, this recipe is super easy, adaptable, and delivers great results every time!

Ingredients

  • 1 stick of butter, melted (1/2 cup)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup of sour cream or greek yogurt*
  • 3 very ripe bananas, mashed (I usually use medium-large sized ones)

Instructions

Preheat oven to 350F. Grease or spray a 9 inch loaf pan, set aside

In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth.

Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined. Fold in the bananas and sour cream.

Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean. Cool until warm before serving.

Notes

*I have used sour cream, greek yogurt, regular yogurt and buttermilk in this recipe and they all yield awesome results. I usually heap the sour cream into the measuring cup so it's just a little over-full.

Recipe adapted from: All Recipes

Nutrition Information:

Amount Per Serving:Calories: 170
© Audra
Cuisine: Breakfast, Snack, Dessert / Category: Quick bread

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Comments

  1. There is ALWAYS room for more banana bread recipes. I love trying all the different iterations. Could you please add the oven temp and pan size you used?

    Reply

      • Hah, I’m sure I could have figured it out, but yes very helpful. :) Can’t wait to try this with my spotty bananas.

        Reply

    • Hi Baker Chic
      This recipe is so easy and delicious! I made small loaves for giveaways and people are still calling me to say how yummy it was.
      Thanks again
      Pam

      breads for giveaways form

      Reply

    • I have used this recipeabout 10+ times. This is the ideal base. This recipe is a bit too sweet and gummy for me but everyone else loves it. So, I made them 1 and modify the 1 I make for myself. Adding cinnamon gives it a lil’ kick.

      Reply

      • Agree with your opinion. Little gummy but awesome pure banana bread flavor. I think what helps this bread is there’s no baking powder flavor detracting from the other ingredients. I totally encourage the addition of cinnamon also.

        This overflowed in my 8×4 loaf pan.

        Reply

    • I tried your banana bread recipe today and it is very good and I messed up I thought my measuring cup said one half and it was a two thirds cup oh well I had used it for all my measurements so everything came out fine.Thank you very much for the recipe I am putting it in my recipe file to use again my only thing I added was a teaspoon of cinnamon.i always add cinnamon to my banana bread.Thanks again Colleen Becker.

      Reply

  3. we want! we want! this looks delish and you sold it very well in the last paragraph. I can’t wait to try this recipe. thx for sharing!!!!

    Reply

  4. There must be something in the air… I, too have made several loaves of banana bread this week using a very similar recipe. For an added surprise I sprinkle a tablespoon of coarse sugar(turbinado or granulated cane sugar, depending on what’s available in the cabinet!). it gives it a little crunch, and tastes better than from a bakery!

    Love your posts. How do you stay so thin?!!

    Reply

  5. this sounds similar to my recipe, I think it is the sour cream. I have made this as muffins too and they are yummy and easy to take one (or two) out of the freezer. great job

    Reply

  12. Yowza! Made this yesterday into mini loaves. Substituted melted coconut oil for the butter and used non fat vanilla greek yogurt. Let’s just say that an entire loaf was gone within minutes that may or may not have included only me partaking. YUMMY!!

    Reply

  13. Made this today and it was delicious. Mine however, overflowed. Double checked that I used the right ingredients, the right measurements and that the pan was the correct size. Any thoughts? It was also VERY moist. My bananas were ‘very’ ripe which gave it a wonderful banana flavor which sometimes gets lost in other recipes. I did add nuts.

    Reply

    • Hey Teri- I’m guessing adding nuts may have increased the volume a little too much. Rule of thumb is to always leave at least an inch of space at the top of your loaf pan, if you have extra batter- just make a muffin or two! :)

      Reply

  15. WOW, we are big fans of banana bread! This looks amazing and probably taste as great as it looks! Can’t wait to bake it and try it ourselves! Thanks for the post and the recipe! :)

    themdnblog.blogspot.com.au

    Reply

  17. I only had 2 bananas, but it hasn’t been out of the oven for two hours and is 3/4’s gone! Delicious and with my Kitchen Aide, a breeze to make. Definitely a keeper.

    Reply

  18. Audra- I took two loaves of this delicious banana bread to work today at 2:30 and it had disappeared by 5:30 to raves and many requests for the recipe. Of course, I directed them to your website. I will be making this again-it was a great success. Thanks!

    Reply

  19. I just made this it is delicious!
    I did make a few substitutions based on what I had around.
    I used Whole Wheat Flour instead and Coconut Oil instead of butter and about 1/4 tsp almond extract because I didn’t have enough Valilla!!!
    Wow thanks so much .
    This would maked great gifts!

    Reply

  20. I just found your website last week when I was looking for a good pumpkin bread recipe. Four loaves of delicious pumpkin bread later, your banana loaf is in the oven now. Only made one as the pumpkin loaves disappeared very quickly…don’t want to get addicted to this one as well! (I didn’t eat all of them! One was a gift, one went to work, one to the freezer, and one to me :)) Your No-Knead Crusty Artisan bread dough is on the counter and next in the oven…..and I had your delicious grits, swiss chard and fried runny egg for breakfast. Yum! Autumn is upon us and I’m in the cooking and eating mood. Lol. So glad I found your website – did tell the girls at work! :)

    Reply

  21. I made this recipe today and wow! This is the best banana bread I’ve ever had!! Didn’t change the recipe too much. Used kerrigold butter and added a touch more salt. Came out perfect! Can’t wait to share it with my coworkers tomorrow… Assuming there is still some left! Thanks for posting!!

    Reply

  22. made this tonight and I can say its the best banana bread I have. thank you for posting it
    here’s hoping my hubby will love it as much a I do. I did change it alittle. just added another egg and added 2 more banana”s.. yummy yummy yummy!!!!!!!

    Reply

  23. helloooo friend. so i am making this tonight but thinking of browning the butter…….hmmmmm i wonder what you would think and if you were awake i would ask you directly! ha ha ha! i need to provide snacks to tristan’s second grade class ALL week! arughhhhhr!!! thank god for your blog! cookies yesterday. these tomorrow and who knows what the next few days. i’ll let you know how brown butter is for this. i only wonder if ratio is the same when you brown butter (and double recipe) would it still just be two sticks or do you need more? also tried hurrying up my bananas by putting them in a 300 degree oven. wonder how that will be too.

    Reply

    • You can always text me late at night- my phone will not disturb me- I have it off when I go to sleep :)

      I think Brown Butter would be great- did you try it?

      Reply

      • Brown butter WAS great and I also added a sprinkling of fresh ground nutmeg to the mix. Someone had bouthg me a jar of nutmeg nuts and I can’t believe how different it is to freshly ground this spice vs using already ground nutmeg. SO flavorful and smells amazing. What I did NOT like was the baking bananas to hurry up the ripening process. The texture of the bananas felt different and the smell/taste was not like those of naturally ripened bananas! It ended up being just fine though…the other flavors disguised the banana but of course this is not what I was going for! I would def brown the butter again and loved the addition of the spice. Your recipe is easier than another one I like (where you fold in whipped egg whites!)….also I put these in the muffin tins so that I could give each kid (Tristan has 28 class mates) their own piece easily. (I doubled your recipe!)

        Reply

  24. I used this recipe today, beware with electric ovens that you don’t need to do the 60 minute baking time, I would check it at around 40 minutes to be honest, that’s when mine finished. Also, not sure if it was my baking soda, but mine came out really low, barely rose at all. Maybe adding baking powder would correct this. Otherwise, my fiancee loved the breads!

    Reply

  25. Made this today and my parents really love it! They kept getting more servings of the cake after the first hehe. ;)
    It’s moist and rich in taste :). I added a cup of toasted walnuts to the recipe and they go so well together. It needed 45 minutes of baking for my oven.

    Reply

  26. This looks great! I want to make this soon but have a few quick questions…did you use unsalted or salted butter and light or dark brown sugar? Also, would you suggest any modifications if I’m thinking of adding frozen blueberries?

    Reply

    • I always use unsalted butter, but either dark or light brown sugar works! I’ve never added frozen blueberries but I’m sure it would work without too much of a problem!

      Reply

  27. I have baked this recipe a ton since you posted it and thought I should let you know as my husband and I love it! I usually make it into regular and/or mini muffins and sometimes add a few chocolate chips. Glad you shared the recipe and I am digging the revamped look of your blog!

    Reply

  28. Hii,

    My Banana Bread Muffins are in the oven now. I am very excited! I am estimating the time for muffins rather than the bread and I’m not sure how long to do it for- wish me luck!

    Reply

  30. i just made this today and it’s so good!! i accidentally under-cooked it but it came out so moist and more like a banana cake. i love it!! i’ve made a number of your recipes now and they’re always so delicious! i always turn to your blog when i’m looking to bake something :)

    Reply

  32. People are still raving. Made this several months ago and I keep having people ask me to make it. Home run.

    Reply

  33. Thank you so much for sharing this recipe. I just tried the first slice and loved it. Used white sugar just because didn’t have the brown and put only 1/2 of it. Delicious!

    Reply

  34. Made this a day in advance of serving and it was yummy! I used buttermilk and I baked it in an 8″ cake pan and served it as a snack cake. Next time I will try it with some of the additions I have read in the comments. Blueberries sound great and so do chocolate chips. I have tried many of your recipes and they are consistently excellent!

    Reply

  36. Hi Audra,
    Made this bread last night and we all love it…
    yes, it is the best banana recipe I have ever made so far…thanks a lot for sharing.
    It is moist and soft, very yummy.

    Warm regards,
    Evi

    Reply

  37. Hi Audra, could you please advice what measurement a stick of butter is please. Thank you
    Cheers,
    Sharon

    Reply

  38. Audra this looks amazing-my wife and I are always talking about making more banana bread, I can’t wait to show her this recipe. Thanks so much!!

    Reply

  39. Hey Audra, came across this while looking for a classic banana bread recipe. I’m especially looking for one that results in a moist loaf. Your photos definitely lead me to believe this is the recipe to try. Thanks! Have a great night. Kara

    Reply

  41. I took it out after 1 hour and it was completely raw in the middle. One hour and 15 minutes did the trick. Also, I could not get it out of the pan despite greasing well. How long do you cool it before removing? A large portion of my bottom broke off after cooling for 20 minutes.

    Reply

    • I usually let it cool completely before flipping the pan. I’d say an hour minimum. Yeah cooking time is tricky because all ovens are different- I’m glad the extra 15 minutes did the trick!

      Reply

  42. This is hands down the best banana bread I have ever made! For as long as I can recall I made an old school recipe of my grandmothers. I loved it but….sorry Nanny…this recipe far surpasses! My kids are addicted to its moist, fluffy texture and OMG it is good! Thanks for sharing!

    Reply

  45. Do you ever add nuts? Also, I usually do half wheat and half white flour. Have you ever tried that. I’m making mini-loaves for my sons for Christmas.

    Reply

  46. Hello I know this is probably a silly question but how many grams is in a stick of butter? Things are slightly different in Australia. Thanks!

    Reply

    • I wouldn’t suggest skipping it, but you could definitely use a dairy free substitute. Maybe make buttermilk by mixing a tablespoon of lemon juice or vinegar into coconut milk?

      Reply

  48. Hi! When you say melted butter, do you mean really melted? As in microwave the butter so that it’s liquid form? Just want to confirm as usually you would cream together the butter at room temperature with the sugars but if this is one of the secrets to your banana bread that’s very interesting! Isn’t the “creaming” method of the butter and sugars important to help make it fluffy? :) :) thank you!

    Reply

  49. I made this banana bread this afternoon and it was delicious and moist, as promised. Family loved it. One thing though – might I gently suggest you amend the ingredient list to read “1/2 cup butter (1 stick)” or something similar? The reason is because in Canada, butter is sold in large blocks, not sticks like in the U.S. I had melted almost 1 cup of butter before realizing my mistake. I think if it said “1/2 cup”, it would help those of us who do not live in the States. Many thanks.

    Reply

  50. This is my absolute favourite banana bread. I’ve added chocolate chips and or walnuts. My go to fav! And I’m always asked for the recipe. Amazing Audra!

    Reply

  51. Made this the other day, and it WAS the best banana bread I’ve ever made. Usually they come out heavy and gummy inside, but this was delicious and the consistency was perfect. I did add 1/2 cup of toasted pecans because my husband and I like nuts, and it added a nice crunch. He ate almost half the bread at once! Thanks for this great recipe – it’s a keeper, and will be my go-to banana bread recipe whenever I’ve got leftover bananas!

    Reply

  52. This is delicious! I made it with all-purpose gluten-free flour substituted in the same amount and it worked great!
    Thanks!

    Reply

  53. Finally the perfect banana bread recipe! I followed it exactly, just added some pecans which I love and can’t believe how moist and yummy it is. Tossing all my other recipes. Thank you!

    Reply

  54. I’m about to try your recipe out and was wondering if have you tried doubling this so that it makes two loafs instead of one?

    Reply

  55. I don’t understand one thing that you have listed Sour Cream/Greek yoghurt but have not used the same in the instructions!??! Confused when to add

    Reply

  57. Just want to verify that you do not use any baking powder. Some recipes use both baking soda and baking powder. Want to make this for a friend so I don’t want to mess it up!

    Reply

  59. Looking forward to baking this cuz i have exactly 3 ripe bananas ….
    So my question. ..
    Can i make this into cup cakes instead of a loaf…
    Different temp or time?
    Thanks,
    Buffy

    Reply

  60. This is wonderful banana bread and a very easy and quick recipe. The brown sugar and sour cream really make this bread special. For those asking if they can make it with only white sugar, of course you can and it will be good banana bread, but what makes THIS recipe better than others is the brown sugar!

    Reply

  62. I used Cottage Cheese instead of Sour Cream,and didn’t add vanilla because I dint have any of that either …and it turned out Amazing !

    Thank You for the Recipe

    Reply

  63. Ok…It WAS the best banana bread I have ever made! That is what I googled…that was what I got! Did not change anything but added chopped pecans I just shelled myself.YUM! This is my keeper banana bread recipe going forward. Will have to see what hubby thinks…if I save him any!

    Reply

  65. A novice question, but hey, I’m a novice baker and my first time at banana bread! When you say “fold in the bananas and sour cream”, what does this mean? I’m guessing that I just roll some of the mixture over the banana/sour cream and not mix in thoroughly. Is this correct?

    Reply

  67. This recipe is divine as written, but my favorite variation includes a sprinkle of chopped, toasted pecans and two drops of cardamom essential oil (=2 pods=0.5 tsp ground). I suspect the reviewer whose loaf took only 40 minutes to cook used a convection setting; my convection oven takes about 45 minutes.

    Reply

  68. This is definitely the best banana bread recipe I’ve ever tried.. My loafs have never turned out so perfect before:) I used plain organic yogurt and it tastes phenomenal. Adding to my recipe book:) thank you!!

    Reply

  69. Seriously the BEST!! I’m 55 so you KNOW I’ve had at least 100 banana breads. I used 1/4 cup vegetable oil and 1/4 cup melted butter. (When butter returns to room temp. it becomes closer to a solid.) I used 1 cup of brown sugar. This is the 4th time I’ve made in in little over a month. I’m gonna have to check out other recipes around here, little missy! :-)

    Reply

  71. I just made this and it is the best banana bread have ever made. This will be my banana recipe from now on. I used plain greek yogurt. One thing I should have done is smoosh the bananas a little bit more than what I did because the bananas were a little too chunky but that was my fault.

    Reply

  72. I made this recipe today for the first time and it is fabulous! I have had a recipe for years that used vegetable oil and it was good, but this one is far superior with the butter. It is so moist and light.
    I used 3 mini pans for the fun of it, since the holidays are coming up. Thank you for such a great recipe and so easy!

    Reply

  73. This is delicious banana bread and will be my “go to” recipe. I was looking for a recipe that would make the bread moist and this one does! I used the Greek yogurt, added chopped pecans, and sprinkled a little sugar on top. Best banana bread ever!

    Reply

  74. Absolutely decadent!!! Been using what I thought was the best recipe ever, for years but yours killed it. Added pecans and WHITE chocolate chips to the batter and a mixture of brown sugar & cinnamon, which I sprinkled on the top, for that crunch factor….divine…thank you so much!!!!

    Reply

  75. I made this tonight – SO good. I swapped molasses for vanilla but otherwise followed exactly. So gorgeous and perfect. Thanks!

    Reply

  77. I’ve made a whole lot of banana breads in my time, including my grandmother’s recipe. This is REALLY the best I’ve ever had! Incredible! I’m not a big blog-follower, but I’ve found that I your recipes are all spot on delicious! Great job!

    Reply

  78. I didn’t have the hour required to make a loaf of this bread, so I put the batter in muffin tins instead and baked for about 25 minutes…They were delicious! I will definitely make this recipe again. Also added chocolate chips and chopped walnuts, which took it to the next level :)

    Reply

  79. Hi Audra. Love the recipe! The first time I made them (muffins) they came out perfect. The second time they collapsed in the center a little. I did everything the same, best to my recollection. Have any ideas as to why? Thank you!

    Reply

  80. Loved this recipe as is. Its perfectly moist and tasty.

    But I love super banana-y flavor, so on my second batch I used instant banana pudding instead of sour cream, and I added some candied walnuts. Still moist, but the banana is much more prominent. Im still looking to see if it can get better. Next attempt will be half banana pudding and half vanilla Greek yogurt :)

    Reply

  81. I made this banana bread yesterday, but I had some difficulties when it came to baking it. The bread was in the oven for an hour, but the inside was still very moist and clearly not done. The problem was the the outside of the bread started to burn. How could I avoid this? Cooking it for a longer time at a lower temperature maybe?

    Reply

      • I had the same problem. I covered it with foil and cooked another 20 mins to prevent burning. The top didn’t burn, but the bottom did. And it was still overly moist in the center. I think this recipe might be better for muffins than loaxes.

        Reply

  82. I love this recipe. I’ve made it 3 times already – each time it comes out perfectly even though I’ve played with the sugar quantity and done some of the milk/yogurt/etc. substitutions.

    One addition I’ve made, and I stole this from another recipe, is to add the zest of a small orange (I suppose you could do a lemon too). The citrus tartness really makes me smile with every slice.

    Reply

  83. Thank you for thus recipe. Amazing. I cooked it in muffin tins, made 18. I have used many banana bread recipes and this one really is the best.

    Reply

  84. Hi
    For those of us that live in Australia can you please tell me how much a stick of butter weighs?
    Thanks
    Jennifer

    Reply

  85. The Bread is great, the sour cream leaves it very moist. I would mix the banana and sour cream into the mix with the butter sugar etc, then whisk the dry ingredients together and fold in so minimize making it get more dense. Half cup or so of chopped pecans is also a nice addition if you like nuts in your bread. Thanks for recipe.

    Reply

  86. I made this the other day in a convention mini oven used a metal square pan, not the rectangle ones, like the ones that fill almost the whole oven and it came out amazing. I put a twist and out a 1/2 teaspoon of cinnamon in the batter before adding the bananas and also added another half to the 3. I don’t use fresh ones, really really ripe was the best, but I took it to work and everyone loved it. I’ve made a lot of banana bread before but not this good, I was telling people, you never had banana bread like this before baby, I put my foot in it! Lol it was awesome! Thank you for sharing! Love this recipe!

    Reply

  87. This recipe definitely deserves the title “Best Banana Bread Ever”. This is ridiculously delicious. I’ve made this like four times after coming across your recipe and I haven’t eaten banan bread in years. I just put this in my cookbook:) It’s now my go to recipe. Thanks so much for sharing!

    Reply

  88. Wow this is amazing! I added walnuts and it turned out great. It is a recipe I will come back to for a very long time. Thank you!!

    Reply

  89. Wow! I just re-read the recipe and realized I did something wrong, I used baking powder instead of baking soda!
    It looks and tastes delicious please explain the function of each?

    Reply

  90. I am baking this right now. I am so excited to try it. I used coconut oil spray to grease an 8×8 glass baking dish. Then I altered the recipe a bit and added macadamia nuts and a layer of dark chocolate squares in the center. Also, I did not have white sugar so I used coconut sugar and brown sugar mix. Stay tuned…….

    Reply

  91. Ugh I want to make this tonight, but realized I don’t have Baking Soda :( got everything else but that…

    Reply

  93. Greetings from Nigeria. My first attempt today at banana bread and it turned out fantastic. I won’t try another recipe. I doubled the recipe for two pans and mixed in 2 handfuls of peanuts in one pan and left the other without the peanuts. Both were perfect. Delicious with lovely texture. Little wonder the recipe has got so many positive reviews.

    This recipe is a keeper. I used substitute for buttermilk(milk+vinegar) as I had no buttermilk, sourcream or yoghurt at home. Can’t wait to try this out with some coconut flakes for added texture. Thank you so much for sharing. I look forward to trying out out some of your other recipes as I just discovered your site.

    NB You’re so pretty.

    Reply

  94. This recipe is a keeper!
    I had to bake a loaf of Banana Bread when I came across your recipe! My mouth was watering while I read your post!! haha
    The loaf is super moist and so fluffy!
    The sour cream makes all the difference in my opinion!
    Thanks for sharing :)

    Reply

  95. Made this banana bread this afternoon. Hubby loves banana bread. Me not much. Hubby claimed that he was so stuff from dinner that he could not possibly have a slice. After he took bite. He all of a sudden had room for 2 slices. I ate3 slices after dinner. That tells you something. Thank you so much for the recipe. Hubby said it’s the best he has ever had.

    Reply

  96. I have tried o so many banana bread recipes through the years, but this one is the best by far!!!! I was prepared for yet another dry, flavorless bread, but WOW was I wrong! So delicious!!! Will not use any other recipe again!!! Thanks for sharing!!

    Reply

  97. Love this recipe! So moist and really delicious. My only addition is chopped pecans. Down in Texas you can’t have banana bread without pecans in it.

    Reply

  98. Made this recipe over the weekend, and yup, it is definitely the best banana bread I’ve ever had. Several people have now asked me for the recipe, so I’m passing it on.

    Reply

  99. Just made this. By far the best I have made. So moist and absolutely delicious. I added chopped walnuts to mine. Definitely making this again.

    Reply

  100. I used coconut palm sugar and because I only had two bananas, I added about 1/4 cup of flax seeds. It turned out beautifully! Thanks for the recipe!

    Reply

  101. I’ve been looking for a good banana bread recipe for over a year and every time I’m disappointed. Stumbled upon this recipe and wow!!! Finally a good one I’m definitely gonna keep! It is the best banana bread I’ve ever had! Thank you thank you!

    Reply

  103. This truly is the best banana bread ever! I’ve already made this three times since finding the recipe a month ago and my whole family loves it. Could you give a variation for pumpkin bread? I was thinking just sub out the bananas for 2 cups pumpkin? More? Less? And add 2 teaspoons pumpkin pie spice? I’m not much one to vary baking recipes so I was hoping you could help. Thank you!

    Reply

  104. Thank you for such an easy delicious banana bread recipe. Perfect taste and consistency. I did have to substitute for the sour cream because I didnt have any on hand so used 1/2 cup of heavy cream and added some lemon juice. I imagine the sour cream would be just divine but this did the job. Not easy to find an easy banana bread that tastes and bakes up so beautifully. Thanks for sharing …

    Reply

  105. This IS the best banana bread recipe I have been able to find and I have been looking for such a long time! I won’t have to look any longer. This is exactly what I was looking for…a nicely dense, not so cake-like, extremely moist loaf with excellent banana flavor. Thank you so much for sharing this!

    Reply

  106. Hi! I gotta say this is the BEST Banana bread I’ve ever had. I love Banana bread and this was actually the first time I bake one. Used this recipe and it was the best one I could ever found!!! it all started when I noticed 3 riped bananas that I didnt want to throw away… Lol.

    My boyfriend is not a fan of banana bread…. BUT after trying this one, well, lets say he ate half of the loaf in 5 mins hahaha

    It’s so moist and sweet… I will make it so often!Thank you for sharing this recipe!

    Reply

  107. This recipe is the best banana bread recipe I’ve ever tried. Hands down! Thank you for sharing such an amazing recipe! My friends and family are all asking me to make more. It’s a huge winner! I made mine with sour cream. I’m going to try the Greek yogurt next.

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  108. So glad I found the best banana bread recipe! Going to be in one of my recipe book! The first banana bread recipe I found was horrible, so I gave it another try and decided to do your recipe! Delicious!!!! So so so moist!! Now my bf wants me to bake him more for hunting! Thanks a lot of sharing your recipe! :)

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  109. Mine is in the oven now. It’s been baking for 20 minutes. Needs probably ten more. It spilled over on sides of bread pan and is super flat on top. Is that normal. I’m baking at 350 degrees.

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      • Oh yes they are old vintage pans so probably 8 inch. Also I misread the recipe and was going by the 8 by 8 pan time. Figured it out and my family loved this bread! Thank you for sharing it’s, great!

        Reply

  110. I can’t wait to try this. Could you please give us a cup measure for the bananas? I’ll admit I want this to convert to pumpkin bread bread, but only after making the original banana bread. Love your recipes!

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  111. Oh yes they are old vintage pans so probably 8 inch. Also I misread the recipe and was going by the 8 by 8 pan time. Figured it out and my family loved this bread! Thank you for sharing it’s, great!

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  112. My family loves this banana bread and I was wondering if you’d consider converting some of the measurements to weights instead of volume? It would make it so much faster to knock the batter together :)

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  113. This is a great base recipe. On its on its very moist… but bland. When I made this I doubled the vanilla and added a 2 teaspoons of nutmeg, tablespoon of cinnamon, and cup of walnuts. I sprinkled sugar on top. It turned out pretty good. I would just add 1/3 cup of brown sugar in the mixture. (We have a sweet tooth) In all this came out great for my first bread recipe. This recipe is a keeper thank you.

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  114. Hi Audra, just found your website and loving the sounds of the banana bread recipe, could I substitute applesauce for the butter, trying to be healthy, ha, or will it change the texture. Thanks

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    • Hi Michele, did you end up trying this? I’m also wondering about substituting applesauce – would love to know how it turned out!

      Reply

  115. Absolutely simple, delicious and moist! I used an 11×7 glass dish and baked for 37 minutes. I added 1/2 cup of walnuts and 1/2 cup chocolate chips. It is so light and airy. Only 15 minutes out of the oven and it is halfway gone! This will be our new go to snack cake. Thank you for sharing a no fail recipe!

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  116. If I have lots of overripe bananas, I simmer them in a pot (a la Cook’s Illustrated) to reduce some of the liquid & intensify the banana flavour….and use up more bananas:) This is now my go-to recipe for Banana Bread.

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  117. I have tried many different banana bread recipes. None were quite was I was looking for. Until now.
    I mistakenly used Baking powder in place of baking soda and I’m happy I did. I prefer banana bread to be moist and dense. Heavy for it’s size. I would have had to double the amount of baking powder to get the same lift as baking soda. That mistake gave the bread less rise. The flavor and texture was spot on. Walnuts are also a must for me. I’m keeping this recipe for life. I may try it with baking soda, but use less.
    Thank you.

    Reply

  118. My husband found your recipe and asked me to try it instead of the one I always made. So i tried it with the Greek yogurt. It was wonderful! Then he said to me a week later that he had more bananas that were over ripe (I think he got some and hid them so they could ripen) and said that since we have Blueberries that were getting a little soft I should add them.
    Well long story short, (well shorter)it was the most wonderful tasting bread we have ever had! We finished the whole loaf in 2 days. Lol
    Thanks for sharing this.

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  119. I used your Banana Bread recipe the last time I made them. Perfecto! I used thawed frozen bananas and doubled the recipe. Freezing I think brings out the banana oils more, plus they were very very ripe too before freezing. I have some more frozen in the freezer so that’s my plan for the day. I also opted to use buttermilk in place of sour cream since I usually keep that on had for cooking. I am anxious to check out your other Dessert Bread Recipes.
    Thank from just a Country Cook in Arkansas

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  120. I tried this Banana bread recipe and it came out delicious and really moist. It smelled amazing and was an absolute treat, warm straight out of the oven.
    I adapted the recipe a little bit. I used flavourless oil instead of butter, and substituted 1/2 cup of cocoa powder instead of equal quantity of plain flour. I really loved the final products!! Thanks a lot for this amazing recipe!!

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  121. This is my new go-to Banana Bread recipe — it’s fabulous! I add a handful of mini chocolate chips and a handful of chopped walnuts to mine. So moist, and I love the banana globs (for lack of a better word) due to hand-mixing only instead of using an electric mixer. Thanks, Baker Chick!

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  122. Worst recipe I’ve ever tried. I baked it for an hour and a half and it was still raw and gooey inside. What a waste :(

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  123. I’ve been searching for two decades for a banana bread recipe that rivals the best ones I’ve eaten in the Caribbean and South Pacific, to no avail. That is, until now!! THIS IS PERFECT. Dense, buttery, so delectable! I used overly ripe bananas that had been frozen, added pecans and raisins, and doubled the vanilla. I think the sour cream made all the difference in moistness and flavour. Peanut butter icing topped it off to make for an exquisite brunch item that everyone raved about. One loaf lasted one sitting. Thank you for sharing!

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  124. I never leave a comment on recipes, but this was so good I had to! The sour cream was the perfect touch to make this even more moist and detectable. I added a cup of chopped walnuts and a little more vanilla. This was the best banana bread I have ever made and it was so easy! Thanks for such a wonderful recipe!

    Reply

  125. I never leave a comment on recipes, but this was so good I had to! The sour cream was the perfect touch to make this even more moist and delicious. I added a cup of chopped walnuts and a little more vanilla. This was the best banana bread I have ever made and it was so easy! Thanks for such a wonderful recipe!

    Reply

  126. Just made this and it’s still in the oven. The batter overflowed. I used the correct size pan. Any reason why it would do this? First time baking anything. Had black banana. Thought I’d give it a shot. Thanks

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  127. So good I couldn’t stop eating it! Perfect as-is, added chocolate chips. Next time I will try the citrus zest suggested by another reviewer. Thank you!!

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  128. I know there are already a million comments, but I loved this banana bread too :) Making it again this morning and thought I’d comment! Added 3/4 cup walnuts and thought about adding cinnamon, but decided that it doesn’t need it. Beautiful blog as well, love your photographs!!

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  129. Made a double batch of this yesterday for a school treat (used 2 cups whole wheat flour and 1 cup all purpose to amp up the fiber!). Cut the sugar a little and added 80% chocolate chips.
    There wasn’t a single slice left so we are having to make more today!
    I made one loaf in the loaf pan and one in a nine inch round tin and both came out great! thank you!

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  130. This is now my favorite banana bread!! I followed the instructions except for adding 1/2 tsp nutmeg for each loaf. ( I doubled the recipe) I used two 8″ and 1 mini loaf pan. No run over, but it took an extra 10 mins to bake the 8″ pans.

    Once cooled, I sliced the bread before taking the loaves out of the pans. I then cut down wax paper pieces and placed between each slice. This keeps slices from sticking together when they are frozen.

    I removed each loaf from the pan and placed each in a freezer bag.
    Perfect for grabbing a single piece for a yummy snack.

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  131. Hey, this recipe is awesome! I tweaked it to make a Paleo(ish) version of the bread, and it came out beautifully. I subbed Bob’s Red Mill Paleo Flour for regular (same proportions) and used E-Sugar and Coconut sugar in place of the white and browns (I do realize that doesn’t actually qualify the resulting bread as paleo, but it’s lower in carbs, which was really our goal). Added some warm spices, since we are in love with spice breads, and ta-da! Amazing! It was so delicious! I almost always have to make multiple iterations of my experimental lower-carb breads and baked goodies, but this one was a keeper right out of the gate. Thanks for sharing this!

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  133. I never comment on blogs, but I had to here. This is hands down the BEST recipe I’ve ever come across via pinterst. I make it gluten free and ALWAYS ALWAYS make a double batch. My husband and son can’t get enough. Anyone i’ve given some too would never know it’s GF! I’ve used Bob’s Red Mill (sifted) but I like Better Batter much more (sifted as well!)

    I also use Siggis Icelandic Skyr in place of the greek yogurt/sour cream, I’ll use whatever I have on hand, vanilla, plain..

    SO GOOD!

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  134. I can’t wait to make these. I think I will put it in muffin pans for the kids for easy breakfast or snack. Thank you for sharing!!

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  135. I have made this recipe countless times, and given it to friends. It truly is the best ever. I usually add walnuts and chocolate chips, and have subbed hard red wheat flour for some of the AP. I also always use greek yoghurt.

    This is a horrible question but do you know the calorie content in a slice

    Reply

  136. Hi, this recipe truly is the most amazing banana bread recipe ever. It is simple and delicious. I tried out this recipe on my blog and it was a hit with everyone at home. It made for a good teatime treat!

    Reply

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  138. Just came out of the oven – got my vote! This is a GREAT recipe. I couldn’t find my loaf bans, must’ve let someone borrow them at some point. I ended up making cupcakes and they are delicious. 18 minutes at 350. Yum!

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  139. I have been baking without help since I was 10 years old and have made zillions of banana bread recipes.. That is 54 years of banana breads, not to tell you how old I am, LOL. This IS THE BEST banana bread ever! No lie. The addition of your cream/Greek yogurt makes it so moist. I found your recipe when I had to use up some sour cream that I got for free and never buy. I always buy plain Greek yogurt. Have made it both ways with great success. I also always add cinnamon, 1 tsp. or whatever mood I am in per loaf. Sometimes sprinkle chocolate chips on top. Anyway you slice it, my go-to recipe for banana bread. The BEST EVER, and I never write reviews. Thank you for posting the recipe, you have changed my life!

    Reply

  141. This is the first time trying this recipe, the proof of its goodness will be out in 45 mins. I like the simplistic recipe. I enjoyed having all things measured the same way, which made it simple for me. My spouse makes me Naner bread a lot. I suffered a traumatic brain injury and cant use my legs good, so trying to cook when you are now 4’10” tall in my wheel chair but bc it was a simple recipe it was easy for me to do, ty. Now I just need to wait 45 more mins and hoping its better than my spouses lol.

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  142. Just popped this into the oven, excited to show my 3yo his special banana cake when he returns from nursery. Turned around to find the Greek yoghurt sitting on the worktop, looking at me, tears in its eyes for being forgotten!

    Any idea what to expect in a yoghurt-less recipe…?

    Reply

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