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The Very Best Banana Bread Recipe [+ Video]

43 Reviews

I’ve made over 100 banana bread recipes for over 3 years in search of the VERY BEST Banana Bread Recipe, and I’ve finally found it and am ready to share it with you!

A close up shot of a moist loaf of chocolate chip banana bread on a cooling rack

I seriously became obsessed with finding a perfectly moist, tender loaf of banana bread that had all the flavor without the random mix-ins. I wanted a classic, easy banana bread recipe just like your grandma used to make, but better. And this is seriously it. Oh, it smells and tastes like banana bread from heaven! There is the most beautifully textured inside and the domed top is nothing short of amazing. So what’s the best banana bread recipe? Well with all of those things I listed, this the very best banana bread recipe.

Here’s the problem, so many banana bread recipes called for applesauce, sour cream, instant pudding and so on, so how could I really call that a classic recipe? The longer I tested the more issues I ran into. I know you’ll want to skip right on over to the recipe, but trust me, you will have better results if you read through the post first and watch this video, so here’s what my criteria was:

 

Chocolate chip banana bread sliced in half, cooling on a rack.

Must Haves for the Very Best Banana Bread Recipe

  1. Beautiful brown color without being too light like a cake or too dark which gave an off-putting flavor and wasn’t as appetizing to look at.
  2. Moist, tender crumb on the inside that just melts into your mouth. NO dry bread.
  3. Speckled inside like the classic banana bread look.
  4. A rounded, high top versus a flat loaf.
  5. That classic crack across the top.
  6. Banana Flavor without hints of anything else, while not being sickly sweet like an over-ripe banana can get.
  7. Even distribution of chocolate chips for those who would want them (but who wouldn’t?!) – Mini chocolate chips tossed in at the same time as the dry ingredients versus folding them in last was the key.

That’s not too much to ask, is it?!

Each of those issues would get resolved only to create a new issue. The most delicious tasting bread was so flat, while the one with amazing height and the best crack lacked the speckles and that distinct banana flavor and on and on. I decided that I’d tackle what each issue is before we get to the recipe.

Why Didn’t My Banana Bread Rise

There are a few reasons why your banana bread didn’t rise. First being that your baking soda (or powder) has either gone bad or was the wrong amount for the wet and dry ingredient measurements you used. It’s a science for sure and banana bread, because of the bananas introduces extra acid into the mix which helps to activate the soda, but changes the ph of the bread so it’s kind of a science experiment to get it right.

You could have over mixed the banana bread as well. Over-mixing will be talked about in the moist section, but over-mixing the batter will also over work it and it will flatten out. So stop that. Instead, use only a wooden spoon or rubber spatula like the ones I linked to and gently fold the batter until it’s ALMOST entirely mixed together.

You may have added too much wet ingredients, which is why a sour cream banana bread often has a harder time getting that lovely height, it weighs it down a little more.

Why Did My Banana Bread Sink in the Middle

9/10 your banana bread sunk in the middle because it wasn’t done yet. I know, it looked perfect and the color was only getting darker so you thought you’d pull it out, but remember that there’s literally smashed fruit in there so it’s going to need that entire 60 minutes to cook.

Want to know the secret to keeping your banana bread from not sinking in the middle other than the proper measurements, mixing and bake time? It’s leaving it in the oven with the door wide open for 2-3 minutes after it finishes baking. Not moving it as it begins to settle and cool will let the bread tighten up and then gently move it to the counter, remove it from the pan and gently place it on the cooling rack so the bottom of the bread won’t get soggy.

The very best chocolate banana bread on a cooling rack

 When Banana Bread is Done

Banana bread is done when the top is a dark brown, the dome is tall and when you softly tap the top it doesn’t sink in at all to your touch. This always takes 60 minutes unless your oven is too hot then it will over-bake and dry out.

Can Banana Bread be Frozen?

Banana bread does really well in the freezer! You absolutely should make a few batches and freeze it for down the road. Just make sure you follow the steps below for how to freeze banana bread.

When to Freeze Banana Bread

It’s best to freeze banana bread once it has cooled completely and sat on the counter for an additional hour to ensure that it is cool all the way through.

How to Freeze Banana Bread

To freeze banana bread, cool it completely and then wrap in saran wrap so that no bread is peeking through. Next, wrap it in foil and then place in a freezer bag, pressing out any extra air and zipping it closed.

How Long Will Banana Bread Keep?

Banana Bread will keep for 3-4 days in a ziploc in the pantry or 1 week if kept in a ziploc bag in the fridge. The very best banana bread recipe will keep for up to 3 months if stored properly in the freezer.

A tender loaf of chocolate chip banana bread cut in half

What Flour for Banana Bread

What flour should be used for banana bread? All-purpose for sure. We tested every flour and combination of flour out there but a quick bread definitely does best with all-purpose flour.

What Size Pan for Banana Bread

Banana bread should be  baked in a 9×5″ bread pan unless there’s more than 1 1/4 cup of banana (or other wet ingredients like zucchini etc) or more than 2 cups of flour.

over ripe bananas

Can Banana Bread be Make with Frozen Bananas

No more frozen bananas for banana bread. I mean, you can, but frozen bananas in banana bread seemed to have excess water and lead to a less flavorful banana bread. It lacked the speckles, the tender inside, overall it was not the best anymore. And remember, we want the very best banana bread recipe.

This is what our bananas look like, or even a little more brown but not much.

How to Make Moist Banana Bread

In order to make a moist banana bread you’ll want to ditch the butter or shortening and get on the canola oil bandwagon. Oil beat out for a moist bread every time. Sure, the buttery flavor was kind of nice, but it was so subtle that unless you were crazy and testing 500 recipes like me you wouldn’t even notice. Sorry, coconut oil didn’t work as well either.

Sour cream definitely made for a moist banana bread but it didn’t qualify for height and flavor so I’ll have to make a sour cream banana bread recipe later.

***

Then there were other questions like, can banana bread be left out on the counter overnight? Can banana bread be refrigerated? Why is banana bread speckled? Can banana bread be made without baking soda? And of course, banana bread with sour cream, is it more moist?

I’ll quickly answer, banana bread can totally be left on the counter as long as you cover it with foil or store it in a sealed bag.

Banana bread can be refrigerated to extend shelf life, but who wants cold bread and who has banana bread left 4 days later?!

Banana bread is speckled from the baking soda and bananas. I have no clue why but when baking soda wasn’t present it didn’t speckle and no speckling occurred when another ingredient than banana was used.

Banana bread can be made without baking soda, and instead using baking powder but it won’t have that speckle or slight tang.

Will Banana Bread Hurt My Dog?

Oh, and my favorite question that google showed me is being asked a lot, will banana bread hurt my dog? Whaaaaa? Why is that being asked so much? Apparently the answer is that small amounts are fine, unless there’s chocolate chips, otherwise that doggy is asking for a belly ache.

Now make sure you scroll past the very best banana bread recipe and check out two of our favorite banana bread recipes with a twist.

All our BANANA BREAD RECIPES:

The Very Best Banana Bread Recipe

I've made over 100 banana bread recipes for over 3 years in search of the VERY BEST Banana Bread Recipe, and I've finally found it and am ready to share it with you! ohsweetbasil.com

Very Best Banana Bread Recipe

4.35 from 43 votes
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 1 loaf
I've made over 100 banana bread recipes for over 3 years in search of the VERY BEST Banana Bread Recipe, and I've finally found it and am ready to share it with you!

Ingredients

  • 2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/3 Cup Canola Oil
  • 1 Cup Sugar
  • 2 Large Eggs
  • 1 1/3 Cups Mashed Banana about 2 very large bananas or 3 small
  • 2/3 Cup Mini Chocolate Chips

Instructions

  • Preheat the oven to 350 degrees.
  • Spray a 9x5" bread pan with nonstick spray.
  • In a large bowl, whisk together the flour, baking soda and salt. Set aside.
  • In another bowl, whisk together the oil and sugar. Add in the eggs and whisk again, but be sure to not over mix.
  • Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
  • Pour into a bread pan and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes.
  • Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes.
  • At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle.
  • Place it right side up and allow to cool or be like us and dig in because warm bread is the best!
Nutrition Facts
Very Best Banana Bread Recipe
Amount Per Serving (1 slice)
Calories 272 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 7g
Cholesterol 29mg10%
Sodium 191mg8%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 26g29%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

Moist chocolate chip banana bread sliced on a cooling rack.

Peanut Butter Banana Bread

This peanut butter banana bread filled with little morsels of peanut butter and chocolate is the perfect solution to over ripe bananas.

This peanut butter banana bread filled with little morsels of peanut butter and chocolate is the perfect solution to over ripe bananas ohsweetbasil.com

Zucchini Banana Bread

The secret to the very best zucchini bread that is moist and has perfect texture is to add a little banana. Chocolate chip banana zucchini bread for the win!

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

126 comments

  • Your recipe mentions the serving as 1 loaf, and then, 1 slice. Can you tell me how many slices your nutritional information is for?

    • Reply
    • The nutritional info is for 1 slice.

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  • Delicious! Made it this morning and it turned out great! Thanks for the recipe 🙂

    • Reply
    • Yay! We love to hear that! Thank you for taking time to leave a comment!

      • Reply
  • Thanks for the recipe!! It did really well in high altitude Bogotá (8,530 ft). I just added 1/2 tea spoon of lemon juice to the baking soda.
    Beautiful and delicious 😁

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    • Yay! So glad you enjoyed it! And thanks for the feedback on baking it at high altitude!

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  • This chocolate chip banana bread is amazing! So soft, so delicious!

    I want to start bulk making it so I can freeze the extra to save for later. Any recommendations for time and oven temp if I was to make three loaves at once?

    • Reply
    • Hi Stacie! This is a great question! I’ve made 6 mini loaves all at once without changing anything and it was fine but I’m not sure about 3 big loaves. I wouldn’t change the oven temp, but it will definitely take longer to bake. The thing I would be most worried about would be the pans being overcrowded and touching each other.

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  • Just made a loaf of this banana bread and I’m so impress with it. I did 1/2 brown sugar and 1/2 regular sugar to equal 1 cup…. I also did 1/3 chocolate chips and 1/3 with nuts to equal 2/3 cup….. will definitely make it again. Smell awesome when it’s cooking in the oven and it taste better then my regular banana bread recipe. Thank you so much for the recipe. 🙂

    • Reply
    • Yay! Thank you so much for the feedback Carole!

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  • I’ve made this as muffins twice and it was amazing. My husband doesn’t normally like banana bread but he liked this one for the chocolate chips. I recently made it as a loaf without chocolate chips and had the same issue as others where the middle was not cooked so I had to leave it in the oven a lot longer. This caused the sides and bottom to be overdone and drier than the middle and top. After doing some research I came to the conclusion that this happened because I used a glass pan. It is recommended that when baking in a glass pan the temperature should be lowered by 25 degrees. I’ll definitely be trying it again with the lower temperature.

    • Reply
    • Oh yes…we always use metal. That could make a difference and having old baking soda can also have an effect. I hope it works for you next time! We would love more feedback!

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  • I first made this recipe exactly as written and it was delicious! Even the timing worked out perfectly in our oven!

    I made it again a week later and decided I wanted a deeper flavor, so I subbed out 1/4 of the sugar for brown sugar and added some vanilla extract. Yum! Also a success! I also added a bit more mashed banana that time.

    Overall, I love the recipe just as is and don’t feel it requires changes, but it’s not so finicky that it can’t handle changes either. This will be my go-to!

    • Reply
    • This is awesome feedback! Thank you so much Elyse!

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  • My husband usually doesn’t care for banana bread. This recipe has him eating this banana bread as if it has been his favorite all his life! I doubled the recipe and was so pleased how beautifully they baked. Good thing I made two loaves!

    • Reply
    • That is awesome!! Thanks for the feedback Michelle!

      • Reply
  • Very nice
    Thenk you very much

    • Reply
    • Thank you!

      • Reply
  • I followed the recipe exactly and it was still very under baked at the end of the time. I had to cook it for an additional 20 minutes just to get the center cooked through and now the rest of it is burnt and basically inedible. This recipe is a waste of ingredients!

    • Reply
    • I’m sorry it didn’t turn out for you Amanda! If everything is measured and mixed properly, you shouldn’t have this issue. Covering it that last 10 minutes also helps the top and outsides from getting overdone.

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      • I had the same thing happen and I was very precise about measuring. I have foil on it to prevent over browning and hoping this works. I wonder if the ripeness of the bananas has anything to do with this?

      • The ripeness of the banana shouldn’t matter. Every oven does cook a little differently. I hope it turned out!

  • Thank you for this recipe! I’ve been trying to make a good banana loaf for a while now and couldn’t understand why they failed to meet my expectations. You’ve done all the homework for me and explained it very well. After reading your thorough explanations, I realised I’d come to the right place! I’ve given yours a try, minus the choc chips, and it was exactly as described. I’m now waiting for a second one to come out, this time with half white sugar and half brown. It’s looking (and smelling) amazing so I think this tweak will work well for anyone who likes the taste. Also wondering if you might consider giving measures and temps in metric as well? I don’t mind converting but it might encourage a few more people to use your pages. Thanks again!

    • Reply
    • Hi Laura! Thank you so much for your feedback and support! We always go back and forth on adding metric measurements. We will consider doing that! Thank you! How was the loaf with brown sugar??

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  • Thank you so much for sharing this recipe. This truly is the best Banana bread I have ever had. Baked it together with my daughter and it was so delicious!!! We will stick to this recipe from now on. Thank you again!

    • Reply
    • Yahoo! I love this! Thank you so much for leaving a comment!

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  • I wish I could be a fan of this recipe. I followed the recipe and the middle of the loaf was mush. I am currently waiting on the results after putting the bread back in the pan and baking more. We shall see what happens!

    • Reply
    • If all the ingredients were measured and mixed properly, then this might be a oven situation. Some ovens run cooler and the bread will need to cook longer.

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  • Used 2.5 bananas since I wasn’t sure how large or small, large or small is supposed to be, and I didn’t have chocolate chips so I added a heaping tablespoonful of Reese Peanut Butter chocolate spread and a handful of chopped walnuts. Used vegetable oil since I ran out of canola. Followed cooking time, temp, and tenting.  Came out perfect! Good rise, springy, speckled, moist, and delicious! There were swirls chocolate peanut butter and the nutty taste of walnuts also complemented the banana flavour. A winner!  Its like the bread version of peanut butter (and walnuts) on bananas! Thanks for the recipe and detailed instructions. I don’t think I would’ve been confident in substituting ingredients if not for your detailed how’s and why’s. Oh, and I sliced the bread after it had cooled down a bit and found it was was less of a mess.

    • Reply
    • This is brilliant Rosary! I’ll have to try your version next time! So glad you found all my details helpful and that you enjoyed it!!

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    • Currently waiting for the loaf to come out of the oven, but the muffins I made turned out really well! I may try tweaking it a little, but overall it’s really good! Thank you!

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  • Thank you for your diligent effort and hard work. Texture was excellent. (moist, without being crumbly when cutting slices) enjoyed by all, the most important ingredient. Would encourage anyone to start with your recipe before making additions and adjustments.

    • Reply
    • Thank you!!

      • Reply
  • Best Ever! (That includes dear Mom’s, which used to be favorite.) Thank you!

    • Reply
    • Bless your heart, Linda! Thank you! Xoxo!

      • Reply
  • This is really the best recipe ever. I’ve done it 10 times and is always hit!

    • Reply
    • You’re the best Helena! XOXO!

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  •  I don’t like chocolate chips can I just leave them out it with that be OK 

    • Reply
    • Absolutely!!

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  • Very good recipe. I have made this twice now, first time followed exactly but turned out slightly dry and the banana flavour was a little lacking. 

    Second and third  times, I opted for 3 large bananas, (almost 2 cups) and only 3/4 cup sugar. I also cut the baking time down by 15 mins and it has turned out to be much more moist! 

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    • That is wonderful to hear! Every oven bakes a little differently so I’m so happy you have found the sweet spot for this recipe! Happy Holidays!

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  • I have made banana bread for years and years. Your recipe is, by far, the VERY best! How good was it? I knew that my Mother in heaven would have loved it. It truly was wonderful, and I thank you!

    • Reply
    • Debbie! You are my new favorite person!! Thank you so much!

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  • Delicious bread. I baked 40 minutes–covered and baked another 10 minutes, for a total of 50 minutes. Watch your baking time so as not to overcook and dry out. I also used regular size milk chocolate chips (not mini), and vegetable oil instead of canola. Perfectly delicious!

    • Reply
    • Thank you Mindi! It’s so true…every oven bakes a little differently! And any type of chocolate can be used or no chocolate at all! So glad you enjoyed it!

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  • Very good recipe. I have made this twice now, first time followed exactly but turned out slightly dry and the banana flavour was a little lacking. 

    Second time, I opted for 3 large bananas, (almost 2 cups) and only 3/4 cup sugar. I also cut the baking time down by 10 mins and it has turned out to be much more moist! 

    • Reply
    • Thank you for sharing your experience! Everyone tastes bananas differently it seems! I’m all about more banana flavor!

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  • Thank you for this recipe! The bread turned out just perfect 🙂

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  • Thanks for the recipe- my family loved it! It was simple, yet delicious. My overripe bananas will not longer end up in the compost as I will be making more of this bread.

    • Reply
    • Yes! That is what we love to hear! Do a search for other banana breads on our site. We have so many different kinds that we love!

      • Reply
  • Tried this earlier tonight, made a few mistakes and the result was way mushy after 50 minutes in a reliable 350 oven…that said:

    1) I used whole wheat flour and coconut oil
    2) Forgot to measure after mashing, and may have “over-banana’d” (2-1/2 large, very ripe bananas)
    3) My loaf pan is a bit smaller and tin foil (I’m guessing longer cooking time?)
    4) I used regular size choc chips (more liquid?)

    Trying again later, so any advice is welcome. Thanks, Joe

    • Reply
  • My banana bread turned out wonderful. I added walnuts and chocolate chips.. thanks for the recipe and good baking tips… the canola oil good idea…

    • Reply
    • You’re so welcome! Thank you for taking time to leave a comment!

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  • I made this recipe two ways and thought I’d share my tweaks!

    I made it following all of the instructions except I substituted two “flax eggs” in place of the eggs to make it vegan and I put it in a mini muffin tin for 20 minutes. Turned out DELICIOUS!

    For my toddler, I wanted to make a healthier version, so I substituted whole wheat flour in, 1/2 cup of pure maple syrup instead of the 1 cup granulated sugar, coconut oil instead of canola, and the two flax eggs instead of real eggs. I also did this in the muffin tin. I was a little nervous since it was so different, but these turned out great, too! Still sweet, but only lightly so–the banana really carries it. Thanks for such a good recipe!

    • Reply
    • Ohhhhhhh, I love these tweaks! Thank you for sharing! We always love to find ways to make our recipes friendly for all different types of diets when we can!

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  • My ouside is brown, but there is still a rae chunk in the middle. I followed every direction very closely. Are there different considerations for a glass pan over a metal pan?

    • Reply
    • I always use a metal pan, so that could make a difference, but also all ovens cook differently. You may just need to add another 5 or 10 minutes to the bake time.

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  • May I know when u mention 2 cups of flour, what’s the size of cups? Or what’s the weight measurement in grams?

    • Reply
    • Hi Lee! 1 cup of flour = 128 grams

      • Reply
      • Thank you for the response on the cup measurement.
        May I know can I cut down the sugar amount? Will it affect the texture of cake? Also is the sugar to be used has to be brown sugar or any type of sugar will do? 

      • You will want to use regular white sugar. Yes, changing the amount of sugar will change the texture, but feel free to play around with it!

  • Made it GF using Namaste GFFlour and avocado oil. Otherwise followed the recipe exactly.  Delicious and moist.  Great idea to tent the last 10 mins.  I turned off the oven and gave it 10 more.    Baking it again nect week

    • Reply
    • Yeah!! That sounds so yummy! We love finding ways to make our recipes GF! Thanks for sharing!

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  • The worst recipe I have ever tried. It doesn’t taste like banana bread at all. So dissapoited.

    • Reply
    • You’ll want to make sure your bananas are good and ripe to back as much banana flavor in there as possible!

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  • This really is a great recipe! We live in Grenoble France so we added toasted walnuts instead of chocolate chips …worked out perfectly delivious

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    • That sounds delicious! Thanks for sharing with us!

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  • I added some vanilla and cinnamon and mine took more like 60 minutes to bake.
    Yummy! Thanks for the recipe and tips!

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  • I’ve been trying different banana bread recipes for over a decade and this is by far the best. Not using butter, who would have thought. I don’t need to search anymore! Made a double batch and top one with semi-sweet chocolate chips and the other with skinless shaved almonds. Both came out with a great rise / slight split and the texture was perfect! 

    • Reply
    • Yessssss Terry! We love to hear this! Thank you so much for taking time to leave a comment and happy banana bread-ing! 🙂

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  • Thank you for the recipe and the detailed baking instructions. I love the addition of the chocolate chips. My first attempt didn’t turn out so great because there was only a mild banana flavor and it is a bit dry. But I will try again and next time use more bananas. Would using more oil, or perhaps butter make it more moist? Or should I cook it for less time?

    • Reply
    • I wouldn’t change any of the ingredient measurements. Make sure your bananas are extra ripe to get more banana flavor and make sure your measurements for everything are exact. It should be a very moist bread.

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  • Sorry, I was disappointed with this recipe. It was way too sweet- I couldn’t taste any banana- just sweet. Also agree with a previous poster that the edges are to dry. Will have to continue my search for the best ever!

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    • I’m so sorry you didn’t enjoy this. We’ve never had either of those issues but every oven bakes differently!

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  • IS your oven temperature with a fan or without? I have a fan oven so unsure how many degrees farenheit to set it too? 

    • Reply
    • I’m not sure what you mean by a fan oven? Is it a convection oven? If so, it shouldn’t change the temperature or time, but it’s hard to say never having used the oven.

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  • Okay so I usually reach for healthy flours, whole wheat, spelt, etc. but your photo looked so divine… i used AP. I always add something to a recipe, just cannot seem to hold back. 😬 added some fresh nutmeg, a dash of pumpkin pie spice , and a splash of vanilla.  In addition to the mini chips in the batter I added some regular dark chocolate chips to the top, along with a sprinkle of pecans. Phenomenal. The smell of this baking is divine. And the taste exceptional. Thank you!! I’m trying more of your recipes✅

    • Reply
    • I’m the same way when it comes to baking! Your alterations sound amazing!! I wish we were neighbors so I could try a slice! Thanks for leaving a comment!

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  • I tried out this recipe today and really liked it 🙂 but it diddnt taste like banana. I would recommend a third banana.

    • Reply
    • Thank you for the feedback! Adding another banana could affect the moisture of the bread, but it’s worth a shot if you want more banana flavor!

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  • Oh thanks a million for your kind blog. I going to try these details out and see the practical aspect of it.

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    • Thank you Gabriel!

      • Reply
  • The nutrition info is listed for 1 slice, but it doesn’t say anywhere how many slices are in 1 loaf. Can you clarify that please? I just made your bread and it came out great on the first try. Thanks for all the tips!

    • Reply
    • It depends on how thick you cut the slices, but I would say about 10-12 slices per loaf.

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  • Thank you for you awesome blog! I searched the internet for a banana bread recipe and I am so glad I found yours. The detail is very helpful for beginners like me. Sometimes you just feel a little nutty, so I added chopped pecans to mine. I just tried the muffins with pecan nuts and chocolate chips. So tasty and baked in half the time. Used only half the recipe for the muffins…the bread is coming out now!

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    • Oh that sounds so yummy with pecans! We are so glad you enjoyed the recipe! And thank you for leaving a comment!!

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  • What would the conversion be for blueberries instead of chocolate chips? I had made a strawberry banana bread that asked for 1-1/4 C flour tossed strawberries, and another with blueberries with the same measurement. I don’t have enough butter that is asked for both, so I’m going to try your recipe instead.

    • Reply
    • Hi Rheea, We haven’t done that substitution so I can’t say for certain, but if I were trying it I would toss the blueberries into the flour mixture to coat and keep it the same measurement or just less than

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  • Definitely the most amazing banana bread I have ever made!!! Thank you soo much (:

    • Reply
    • Xoxo!! You just made our day!

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  • Thank you so much for sharing this amazing recipe! I’ve just made it and can’t stop eating it! It’s so good! Not too sweet, crusty outside and moist inside… it’s just perfect! Thank you! I’ve substituted the canola oil for sunflower oil and it did turn out ok! Thank you!! 🙂 

    • Reply
    • Oh yay! We are so glad you like it! And thank you for letting us know about the oil! It is perfectly fine to eat the whole loaf in one day 😉

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  • Hi! This was delicious! Do you happen to have the nutritional information for this recipe?

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    • Yes, it is listed with the recipe

      • Reply
  • Unfortunately having cooked this bread twice with exactly the same results. I am forced to come to the conclusion that: 

    It is tasty. 
    It is not the moist dense banana bread that I’m used to. 
    It is more of a light cake type. 
    Edges are hard and brown. Middle of the loaf is a little better

    By far not the best receipe for banana bread. But it is good. 

    I would look around for others. This just isn’t the dense, soft, moist bread that separates banana bread from other loafs of bread

    • Reply
      • This is by far the best recipe I have ever used! I have made this bread probably 50 times. I sprinkle turbinado sugar on top to give the loaf an incredible crunchy crust. How long should I bake if I want to make mini muffins?

      • Thank you so much Michele! Mini muffins bake up really quickly. They should only take 14-15 minutes to bake. Enjoy!

  • Wow that was great…the only thing I changed was no oil or butter, I used mayonnaise for the moistness and it worked your recipe was fabulous

    • Reply
    • Did you really?! That’s so great to know that it works!

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  • May I leave out the choc chip? Will other portion of ingredients same? Thanks a lot !

    • Reply
    • Absolutely! Just skip them.

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  • So the email is entitled ‘the best sour cream banana bread recipe’
    Yet, no mention or ingredient calling for sour cream…….???

    • Reply
  • I will try and make this banana bread recipe. Looks delicious

    • Reply
    • Thanks!

      • Reply
  • I’ve tried baking a banana cake just recently! And indeed, 1 hour means 1 hour. nothing less than that. the smell of the banana filled my entire house when the timer is up!

    This time round, I’m going to try out your very best banana recipe!

    Thanks for sharing!

    • Reply
    • Hope you loved it!

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  • Did you try any mix of brown sugar with the white sugar

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    • We did try that and unfortunately it ended up not working as well as straight white sugar.

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  • First time trying this recipe, but it smells amazing! Made one with and one without chocolate chips. Hope they come out good. Thank you!!

    • Reply
    • Hope you enjoy!

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  • Omg I forgot the baking powder!!!!! It smells so good will it be okay? I was making dinner and doing this at the same time 😢

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  • I can’t believe this recipe uses Canola oil! As a Cancer patient, my doctor has enlightened me on the dangers of Canola oil, soybean and cottonseed oil. They cause inflammation and contribute to a long list of serious illnesses…I used avocado oil instead.

    • Reply
    • I’m sorry to hear that you have cancer. I wish you good health!

      To your note, Canola oil is definitely one of the healthier oils. Also, with all things, if you buy Canola oil that is GMO-free, concerns can be eliminated. Of course, all things in moderation as well.

      • Reply
  • Currently have some of this banana bread in the oven. Looks great already and my house smells amazing. I can’t wait to try it. This is the first loaf of banana bread I’ve ever made but I’m already putting the ingredients together for a second loaf to go in. 

    • Reply
    • Don’t you just love that smell!

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  • This truly is the very best banana bread ever! My search for one has ended. Thank you for yummy recipes! 

    • Reply
    • Peggy, thank you so, so much!

      • Reply
  • Hi, 
    I live in India, and we don’t have canola oil here . Is there any other oil that would be a close substitute ???  I’m planning on baking it tonight .

    • Reply
    • Any oil will be fine, or butter

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  • Do you think I can use this same recipe but instead of bread I can make muffins?

    • Reply
    • Oh definitely! Just watch the baking time as you may only need 20 min

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  • Cannot wait to try this recipe. I know this will be great!!
    If i wanted to leave out chips and sub in pecans would that be fine?
    Made your melt in your mouth buttermilk pancakes …they are thee best I have ever made!!!
    Thank You!

    Michele

    • Reply
    • Absolutely! Let us know how it goes. 🙂
      And yay!! So happy you liked the pancakes!

      • Reply
      • Thank you!!

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