The BEST Banana Bread Recipe
With its soft, tender crumb, naturally sweet banana flavor, and toasted walnuts folded into every slice, this banana bread is a warm and welcoming classic. It’s the perfect way to transform those ripe bananas on your counter into something truly comforting and delicious!
Bananas are one of those things that can be tricky to time correctly—after buying them at the store, I feel like I always end up with so many overripe ones by the end of the week!
Luckily, there are few ways to use up ripe bananas that are as delicious as fresh banana bread—it’s simple, it’s comforting, and it’s easy to make. I argue that leftover banana bread is sometimes better than freshly baked—just pop it in the toaster, give it a pat of butter or peanut butter, and you’ve got a quick and delicious breakfast or snack. Or if you’re feeling really adventurous, turn your stale slices into French toast!
This recipe is the result of extensive testing, and I’ve come to the conclusion that it’s the best version out there. Not too sweet, not too dense, not too dry—it’s my ideal banana bread.
Ingredients in Banana Bread
Banana bread is a staple, so there aren’t many ingredients you’ll need to go out of your way to buy. Here’s what you should grab from the store:
- Softened butter. Softened butter rather than melted sets the foundation for a tall, plush loaf.
- Brown sugar and granulated sugar. A combination of the two adds the perfect amount of sweetness and complexity.
- Vegetable oil. Adding oil alongside butter keeps the banana bread moist for days while keeping its perfect fluffy texture.
- Eggs. Provides structure.
- Ripe bananas. Contributes sweetness, moisture, and flavor.
- Sour cream. Adds a moist texture.
- Vanilla. Enhances flavor.
- All-purpose flour. Adds structure.
- Cornstarch. This is optional, but it makes the crumb extra tender.
- Baking soda and baking powder. Leavens the bread.
- Cinnamon. Adds a warm, spiced touch.
- Salt. Enhances and balances flavor.
- Walnuts. Adds crunch and toasty notes.
Recipe Tips and Tricks
- Use room-temperature ingredients. Unless otherwise noted, room temperature ingredients are generally best to bake with, since they combine easier and create a more homogeneous, smooth batter.
- Use overripe bananas. It might be tempting to use barely ripened bananas, but I promise you it’s better to wait until they’re soft and spotty all over. The more ripe your bananas are, the more flavorful, moist, and sweet your banana bread will be.
- Don’t overmix the batter. Overmixing the banana bread batter develops gluten, which produces a dense and tough final loaf.
- Use the correct-sized pan. This recipe is specifically designed for a 9×5 loaf pan (this USA brand one is my favorite!). While I normally love a 1 lb tin, do NOT use it for this recipe, otherwise half of your batter will overflow onto the oven floor.
- Recipe adaptations. No need to stick to plain banana bread—feel free to swirl peanut butter into the batter, add a cinnamon sugar layer, or stir in walnuts and chocolate chips for a “chunky monkey” flavor! Consider this recipe as a jumping-off point for new flavors and mix-in variations.
How to Ripen Bananas Quickly
If you’re craving a fresh loaf of bread but your bananas are too green to use, here are two methods you can use to ripen them quickly:
- The countertop method. If you have a couple of days before you need them, place your bananas in a loosely sealed brown paper bag. The bananas will release ethylene gas as they sit, which the bag traps to accelerate ripening (within 1-3 days).
- The oven method. To ripen them even faster, bake the bananas at 300℉ for 15-20 minutes on a parchment or foil-lined sheet, or until the skins are black. Let them cool, then scoop out the insides and use them as needed!
How to Store Overripe Bananas
If you have too many ripe bananas on hand, don’t throw them away! I always peel mine and store them in a Ziploc bag in the freezer. They can easily be thawed for banana bread or used in recipes like this protein chocolate peanut butter smoothie!
Serving Suggestions
Banana bread is a classic for a reason—aside from enjoying a slice for breakfast, it can be easily dressed up for dessert or eaten as a simple snack. Here are a few delicious ideas for how to serve yours:
- Toasted with butter. A quick toast in a nonstick pan or toaster deepens the bread’s flavor and crisps up the edges—it’s the perfect indulgent snack with a pat of salted butter.
- With peanut butter. For a more nutritious combo, pair a slice with a layer of creamy (or crunchy) peanut butter for the perfect balance of sweet and salty.
- In bread pudding. Cube any leftovers and use it in place of traditional bread for an irresistibly soft, custardy pudding that’s an elevated twist on the classic.
- As French toast. Cut leftover bread into thick, stale slices, dip into a cinnamon-vanilla custard, and cook in a pan until golden brown. For the ultimate brunch showstopper, serve it with a dusting of powdered sugar, maple syrup, flaky salt, and sliced caramelized bananas.
- In an ice cream sundae. Who needs a banana split? For this version, just warm up a slice of banana bread and top with vanilla ice cream, caramel or chocolate sauce, and a sprinkle of toasted nuts.
Storage and Freezing Instructions
Banana bread rarely lasts long (at least in my household), but it’s important to properly store the leftovers to keep the bread moist and flavorful.
- At room temperature. Banana bread is best eaten the day of, but leftovers can be wrapped or stored in an airtight container at room temperature up to 3 days.
- In the freezer. For longer storage, wrap the cooled loaf (or individual slices) in plastic wrap, then place it in a resealable freezer bag or wrap again in aluminum foil to prevent freezer burn. If properly stored, the banana bread will keep in the freezer for up to 3–4 months—simply thaw at room temperature when ready to enjoy.
Hope you guys like the recipe—be sure to leave a comment and a rating if you give it a try!
BEST Banana Bread
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- 2 eggs at room temperature
- 1 ½ cups ripe bananas mashed
- ½ cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt (or ½ teaspoon Morton's)
- ½ teaspoon cinnamon, optional
- ½ cup chopped toasted walnuts optional*
Instructions
- Preheat the oven to 325℉. Grease and line a 9×5 loaf pan with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Set aside.
- Place the softened butter, brown sugar, and granulated sugar into a large bowl. Using a hand mixer or stand mixer with the paddle attachment, beat the ingredients on medium speed until lightened in color and very fluffy, around 4-5 minutes. With the mixer running on low, gradually stream in the vegetable oil until fully incorporated.
- Beat in the eggs, one at a time, followed by the mashed banana, sour cream, and vanilla.
- Once the mixture is evenly combined, fold in the dry ingredients and walnuts until everything is hydrated and homogeneous (do not overmix!). Pour the batter into the prepared pan.
- Bake the banana bread for around 1 hour, or until a toothpick inserted comes out clean and the top is golden-brown.
- Allow the bread to cool in the pan for at least 15 minutes before slicing and serving.
