Treat your family to a slice of sweet, moist, banana-laced heaven with this quick and easy beginner-friendly recipe!
Banana bread was one of the first things I learned to bake. I still have my grandmother’s handwritten recipe tucked away in my heirloom cookbook. She let me help mash the bananas and sift the flour before I was old enough for kindergarten.
I think she would agree that this is the best banana bread recipe ever—even though it deviates slightly from her method. She never added buttermilk, but I think it’s an excellent addition. It keeps this bread moist and gives it a heartier texture, slightly denser than, say, a cake. The flavor takes me right back to Grandma’s kitchen, though, with that sweet banana flavor accented by rich notes of vanilla and the slightly earthy crunch of pecans.
You’ll love how quickly this recipe comes together. The hands-on time is scarcely 10 minutes, then your oven takes over the heavy lifting. The most difficult part is waiting for it to cool before slicing it—and I strongly recommend harnessing all your patience! Cutting into this bread while it’s hot will leave you with a squishy center that looks underbaked, even if it isn’t.
How to make this recipe your own
One of the reasons this is the best banana bread recipe is its versatility. Use it as is for one delicious loaf, double it for two loaves—or switch up your pans to make banana muffins! You’ll have enough batter for 12 standard-size muffins or about 24 mini muffins. Fill each cup about two-thirds to three-quarters full, and bake at 350°F until a toothpick comes out clean—about 18 to 22 minutes for regular muffins or 12 to 15 minutes for minis.
Mix-ins can also tailor this bread. Swap the pecans for walnuts, hazelnuts, or almonds, or go for a combo of nuts and chocolate chips. Just keep the total amount between one and one-and-a-half cups so your bread stays sliceable.
Finally, achieve insanely moist results by using unsweetened applesauce in place of half the oil noted in the recipe. With one-quarter cup of each, you’ll end up with a delightful loaf that’s tender, light, and delicious!
How do I store leftovers?
Store completely cooled banana bread in an airtight container or wrap it tightly in plastic wrap. It’ll keep at room temp for 2-3 days or in the fridge for up to 1 week. You can also freeze this bread for up to 2-3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. For the best flavor and texture, let refrigerated bread warm to room temp for 15-20 minutes, or microwave slices for 10-30 seconds.
Serving suggestions
Serve your banana bread alongside cozy beverages and sweet toppings. For a lovely breakfast or snack, pair it with Homemade Russian Tea or a Copycat Starbucks Vanilla Spice Latte. Elevate its dessert status by slathering your bread with the Best Cream Cheese Frosting Recipe or drizzling it with Cream Cheese Glaze.
The Best Banana Bread Ever
Ingredients
- 2 very ripe bananas peeled and mashed, about 1 cup
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup neutral oil such as canola or vegetable
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans chopped, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a standard (8 1/2×4 1/2×2 1/2–inch) loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas with a fork or banana masher.
- Add the eggs, sugar, oil, buttermilk, and vanilla. Beat with a hand mixer on medium speed until smoothly combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the banana mixture and mix on low speed just until no dry streaks remain. Do not overmix.
- Fold in the nuts, if using, until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 1 hour. The bread is done when the top is deep golden, it springs back when lightly pressed, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in the pan on a wire rack for 10 minutes.
- Run a thin knife around the edges, then carefully remove the bread from the pan and transfer it directly to the rack. Let cool completely before slicing, about 45 minutes.
Thank you very much for flagging Rita, I will update the instructions to make it more clear.