This Simply the Best Banana Bread Recipe delivers a moist, tender crumb and a golden crust that’s impossible to resist. Packed with the natural sweetness of ripe bananas, each slice offers a rich, buttery flavor with hints of warm vanilla. In just 15 minutes of prep, you’ll have a batter ready to bake into a loaf that fills your kitchen with an irresistible aroma.
Perfect for breakfast or a cozy afternoon snack, this banana bread is a crowd-pleaser with its soft, melt-in-your-mouth texture and a touch of crunch from optional nuts. Ready in just over an hour, it’s a simple yet indulgent treat that feels like a warm hug in every bite. Share it fresh from the oven or savor it toasted with a smear of butter—it’s pure comfort in every slice.
Simply the Best Banana Bread Ingredients
- 1 ½ cups (385 g) well-mashed overripe bananas (about 3 large bananas)
- ¼ cup (60 ml) canola or vegetable oil
- ¼ cup (60 g) unsalted butter, melted
- ⅔ cup (135 g) light or dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, lightly beaten (room temperature preferred)
- 1 Tablespoon vanilla extract
- ¼ cup (60 ml) buttermilk (or substitute with ¼ cup milk + ¾ tsp lemon juice or vinegar)
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chocolate chips or chopped nuts (optional)
- ¼ cup (50 g) coarse or granulated sugar for sprinkling (optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease the bottom and ½ inch up the sides of a 9×5-inch bread pan. Set aside.
- In a large bowl, combine mashed bananas, canola oil, and melted butter. Stir until well-combined.
- Add brown sugar and granulated sugar to the banana mixture. Stir well to combine.
- Mix in the eggs and vanilla extract until fully incorporated.
- Add buttermilk and stir until the mixture is smooth and uniform.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold until just combined. Avoid overmixing to keep the bread light and moist. If using chocolate chips or nuts, fold them in at this stage.
- Pour the batter into the prepared pan. If desired, sprinkle the top generously with coarse sugar.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake to prevent dryness.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Perfect Pairings: Serving Suggestions
This banana bread is delicious on its own, but it’s even better with a few creative accompaniments. Spread a slice with cream cheese or peanut butter for a creamy contrast. For a sweet treat, drizzle with caramel sauce or top with a scoop of vanilla ice cream. Pair it with your morning coffee or tea for a cozy breakfast or snack.
Keep It Fresh: Storage and Reheating Tips
Store your banana bread in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To keep it moist, wrap it in plastic wrap or aluminum foil. For longer storage, slice and freeze it in a freezer-safe bag for up to 3 months. Reheat slices in the microwave for 10-15 seconds or in a toaster oven for a warm, fresh-from-the-oven feel.
Mix It Up: Recipe Variations
Customize this banana bread to suit your taste! Swap chocolate chips for dried fruit like cranberries or raisins, or add a handful of shredded coconut for a tropical twist. For a nutty flavor, use walnuts or pecans. If you’re feeling adventurous, stir in a teaspoon of cinnamon or nutmeg for a warm, spiced aroma.
Quick Tips for Success
Use overripe bananas with lots of brown spots for the best flavor and natural sweetness. When mixing the batter, fold gently to avoid overmixing, which can make the bread dense. Check for doneness with a toothpick—it should come out with a few moist crumbs but not wet batter. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to prevent it from breaking.
Got Questions? We’ve Got Answers
Can I use frozen bananas?
Absolutely! Thaw them first and drain any excess liquid.
No buttermilk?
Substitute with 1/4 cup milk mixed with 3/4 teaspoon lemon juice or vinegar.
Want to make it gluten-free?
Swap the all-purpose flour for a gluten-free blend. These simple swaps ensure everyone can enjoy this delicious banana bread!
Simply the Best Banana Bread Recipe
Ingredients
- 1 ½ cups well-mashed overripe bananas this is usually 3 large ripe bananas for me (355ml)
- ¼ cup canola or vegetable oil
- ¼ cup unsalted butter melted
- ⅔ cup light or dark brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs lightly beaten, room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup buttermilk ¹
- 2 cups all-purpose plain flour
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chocolate chips or chopped nuts optional²
- ¼ cup coarse or granulated sugar for sprinkling optional
Instructions
- Preheat oven to 350F (175C) and grease the bottom and ½” 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.
- Add sugars and stir well.
- Stir in eggs and vanilla extract.
- Add buttermilk and stir until thoroughly combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and 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.
- Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.
- 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.