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!
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:
Must Haves for the Very Best Banana Bread Recipe
- 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.
- Moist, tender crumb on the inside that just melts into your mouth. NO dry bread.
- Speckled inside like the classic banana bread look.
- A rounded, high top versus a flat loaf.
- That classic crack across the top.
- Banana Flavor without hints of anything else, while not being sickly sweet like an over-ripe banana can get.
- 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.
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.
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.
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 of our BANANA BREAD RECIPES:
- Double Chocolate Banana Bread
- Sour Cream Banana Bread
- Biscoff Banana Bread
- Carrot Banana Bread
- Pumpkin Banana Bread
- Peanut Butter Banana Bread
- S’mores Banana Bread
- Chocolate Chip Zucchini Banana Bread
- Banana Bread with Crumb Topping
- …ALL OF OUR BREAD RECIPES!
The Very Best Banana Bread Recipe
Very Best Banana Bread Recipe
Description
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!
Charbar
Love the result AND simplicity of this banana bread. Yet another great recipe, thank you! I’ve been making your cinnamon rolls SEVERAL times a year for a while, so it was awesome to try something new. I had “a bunch” of wilting bananas, so I tripled the recipe, used my convection setting and added 15 extra minutes to the suggested cook time. PERFECTION! I’ll admit I accidentally threw in baking powder instead of soda. But I caught the mistake early, dug it out best I could and threw in a bit more flour to make up for what I had to scoop out. User error. Everything else was amazing! This will be my go-to whenever I have bananas to sacrifice. Thank you again!
manuel the manly man
this is so good. omg i love it.
Sweet Basil
Thank you!!
Alex Olinger
OK, I wanted to be sure and send a followup. I just now cut into the bread and it’s just perfect! The dough was thick, but it turned out great. There’s just one thing I’ll add. I didn’t mix the ingredients in the prepared pan because it would defeat the purpose of oiling the pan. That’s all. It’s a great recipe! Thanks for sharing it!
Sweet Basil
Oh yay!! I’m so glad! Thank you so much for the feedback!
Trish Mohring
I made this today. It was amazing. I made the mistake of grabbing overripe plantains thinking they were bananas. I didn’t catch it until it was done and in the oven. I thought they were odd looking bananas. Lol. I had a little panic thinking it was going to be awful, but honestly it was great. I followed everything to a T. I used a glass bread loaf pan. I also used gluten free flour for the first time. I can only imagine how good this will be once I use regular bananas. Well done!
Sweet Basil
Hello Trish! This just made me giggle a little! Plantains! I love that it still turned out delicious. And thanks for the tip on the gf flour! Thank you so much for taking time to leave a comment!
Alex Olinger
Hi, I’m going to leave my comment even though I haven’t put the pan in the oven yet. The dough is not pourable. It’s thick and seems to need some moisture. I came here to watch the video so I could see if your dough looks like mine, but the video isn’t here. So, fingers crossed! I hope it comes out OK. I did measure everything except the bananas. Off I go back to the kitchen!
Sweet Basil
It is a thick batter. I think you should be fine!
Patti
Love this recipe! I’ve tried so many and have had disappointed results! This one never fails! Would love to know if you have used the same recipe in a muffin tin? Would also like to know how you would adjust this for high altitude?
Sweet Basil
Hi Patti! I’m so glad that you enjoy this recipe and thank you for the support. You can definitely make them into muffins. Baking temperature will remain the same. Start the baking time at 20 minutes and check them. They usually need around 25 minutes. We are actually at high altitude, so you shouldn’t need to make any adjustments.
Adrian
Look no further for banana bread recipes because this one is IT. This recipe is perfect. It was moist, the crumb was perfect, and the flavor was good. I omitted the chocolate chips and added just a tiny bit of brown sugar to make up for the sweetness from the chocolate chips. This one is definitely a keeper, I made muffins instead of a loaf of bread so that my kids could take it to school but I don’t know if these will last through the weekend they are that good. Make it.
Sweet Basil
You’re the best Adrian! Thank you so much for taking time to leave a comment! These are so perfect to send with the kids for lunch! Great idea!
Cindy
I, too, live on a mountain, and this recipe worked perfectly in my high-altitude kitchen. Many thanks for your selfless efforts to find the perfect recipe so I can benefit. 🙂 Although I do love the combo of banana and chocolate, I much prefer my banana bread packed with walnuts, which I used instead of chocolate chips and was not disappointed. Yum.
Sweet Basil
Yay! Thank you so much for the feedback Cindy! So glad you enjoyed it!
Santana
Iv made this bread about 15 times now and
It’s amazing!!!!!!
Sweet Basil
Thank you so much Santana!
Michelle Cantrell
Love this recipe! I make it all the time! A few tips- be careful of the size and ripeness of your bananas! The riper/browner they are, the more wetness they will add to your batter which will increase your baking time. I use bananas with just a few brown dots on them and be sure to measure them before adding as they’re not all equal – 3 smalls might yield a cup while 3 large ones could yield over 2 cups! Also after you lightly spray your pan with cooking spray, line your pan with parchment paper so that you have an inch or two to lift your baked loaf out of the pan! No sticking- Perfect every time!
Sweet Basil
Amazing tips! Thank you Michelle!
Caitlin
I made this but, like many, it was well underdone after an hour. I put it back in for a total of 16 more minutes. It might have been okay, but a chunk came out of the bottom when removing it from the pan. It was meant as a thank you to my neighbors for shoveling for me, so not having it “whole” is not ideal. I’ll make them something else, and hopefully this is cooked enough in the middle.
Sweet Basil
Thank you for the feedback Caitlin!
Rachel
Hello.
Made this add recipe said to, I honestly don’t think if I had checked the center & tried to cook it longer-it would’ve been black. Followed the recipe & as I turned it over coming out of oven after it had sit a couple extra minutes. It was like lava goo-only thing cooked was outside.
Any suggestions to help me here. Never had this problem.
Sweet Basil
Hi Rachel! An undercooked center could be caused by a few different things. Probably the biggest culprit is the bananas themselves. Bananas will vary in ripeness and sugar content which will affect the baking time. It’s best to start checking the center about 10 minutes before it is supposed to be done baking. Just stick a toothpick in the middle and wait for it to come out clean or with a few crumbs (no batter). It can take several more minutes past the bake time for it to finish. Baking at the wrong temperature can also cause problems. It is possible that the your oven cooks lower or higher, so getting an oven thermometer might help. You can also put foil on top of the loaf once it reaches the color you want. That will slow the cooking of the outside. The color of you pans also will influence the baking. You want to light colored metal pans. Sorry! I know that’s a lot! I hope this helps!
Binnie
Love this recipe! The first time I tried it, I made the mistake of using my dark colored bread pan, 2C of bananas instead of 1.3C, and 1C of regular sized chocolate chips. This resulted in overcooking the outside, leaving it almost rock hard and underbakeing the inside and adjusting the cook temp.
This time around I made sure to use my light colored bread pan and use the exact measurements for the bananas and chocolate chips (still used regular sized since I don’t have mini ones). Around the 30 minute mark, I noticed the outside was browning quicker than I wanted so I dropped the temperature to 325 for the remaining 20 minutes. After the 50 min, I did the toothpick test and it came out raw so I left it in for another 8 minutes. But after all that, it came out PERFECT! So moist on the inside and a nice crust on the outside without being too crunchy. Oven bake times will always differ from oven to oven so adjust accordingly and keep an eye on your bread and you’ll get your perfect banana bread!
Sweet Basil
Thank you so much for the feedback Binnie! You bring up an excellent point of how attentive we need to be with baking. Every oven is a little different, and even the slightest change can make a huge difference (like the color of bread pan!). Thank you for taking a moment to give us such valuable feedback!
Jen Ong
Thank you for this recipe! After reading previous comments about middle of bread not cooked through — i made muffins instead…. convection 350 for 20 minutes and 10 minutes with foil cover. It’s so yummy and moist!!!!! Thank you again!
Sweet Basil
I love this bread in muffins! So glad you enjoyed it!
Whitney
Literally the BEST! SO easy and delicious. Also… so freakin moist.
I subbed coconut sugar and almond flour and it turned out perfect!!
Will use this recipe from now on, thank you!!
Sweet Basil
Yay!! Thank you so much Whitney! Love to hear this! And thank you for sharing your substitutions!
Carly
Followed this recipe to a T and the first piece I cut did taste amazing! But as I continued cutting the inside was still very raw and the outside hard. I put it back in the oven and after about 15 mins the inside was finally cooked but outside very hard. Any idea what went wrong? I used a non stick bread pan.
Michelle
I used a glazed stoneware loaf pan and a Breville toaster oven… had the same issue of the exterior being overdone at 40 minutes in while the middle was raw. I went ahead and covered the bread with foil at the 40 minute mark and continued baking to get the middle done. Tasted GREAT after slicing off the burnt top. Will make again but will start checking the top at the 30 minute mark.
Sweet Basil
Huh! That is so strange. Yes, maybe check it earlier and try moving your rack down in your oven. Thank you for the feedback!
Carly
Followed this recipe to a T and the first piece I cut did taste amazing! But as I continued cutting the inside was still very raw and the outside hard. I put it back in the oven and after about 15 mins the inside was finally cooked but outside very hard. Any idea what went wrong? I used a non stick bread pan.
Sweet Basil
Hi Carly! Did you put foil on it after 50 minutes of baking? Every oven cook a little differently, so it might be that your oven cooks a little hotter. You might want to put the foil on a little earlier and bake a little longer. I’m so sorry for your frustration!
BRENDA KUJAWA
I put your recipe into muffin tin and checked the time because it smelled amazing. Pulled them out after about 35 minutes backing and they turned out wonderful!
Sweet Basil
Yay! Love to hear that Brenda!!
Charlene Frazier
Chocolate chips do not belong in banana bread, or muffins, or pancakes. Chocolate chips are for cookies and to make fudge out of. I love chocolate chips but cannot develop a taste for them in anything but fudge and choc chip cookies. This may be strange to some people but it a hurdle I can’t get over.
Sweet Basil
Hey Charlene! It’s a good thing they are easily omitted from most recipes! I make this banana bread without chocolate chips quite often actually, but we love it with chocolate chips too.
Ellen Greene
My boyfriend and I found a bunch of bananas we forgot about and thought it would be a perfect chance to make some bread. I’m so happy I found this recipe. We barely followed instructions and ending up sorta 1.5x the recipe, not to mention my boyfriend did a terrible job mixing, but this was the BEST banana bread I’ve made in my life. Thanks so much. Will definitely be making again!
Sweet Basil
Thank you so much for the feedback Ellen! So glad you enjoyed this banana bread!
Mayeth G.Benemerito
Thanks for sharing your recipe,it was a huge hit love it yay!!
Kathy Kubo
I just made this and it is PERFECT! I followed the instructions but only had regular size chocolate chips. It looks beautiful, domed perfectly, signature crack across the top and great color. (And this from a person who does not bake much but quarantining changes things!) I wish I could post a pic but thank you!
Sweet Basil
YAY!!! That’s what we love to hear! Quarantining has changed things!!
Mariah
Hi i just made this and it was delicious! But the outside (like the bottom and outside edges) were a little to crispy for my liking. I’m not sure where I went wrong… maybe once it sits out it won’t be as crispy?
Sweet Basil
Oh shoot!! The only time I’ve had that was when I used something other than a light colored metal bread pan. The other pans over darken and cook the sides more.
Heidi
I just made this recipe and followed the instructions exactly . Unfortunately when I cut into into , the middle was completely raw and uncooked 😢.
Sweet Basil
Every oven cooks a little differently. I’ve had readers who have needed an extra 15-20 minutes of baking time. You can test it with a toothpick before pulling it out to make sure it’s done in the middle. Baking it for longer with the foil tent on it won’t hurt anything.
Athena
Unbelievably WONDERFUL AMAZING recipe!!! It was sooooooo good!!!!!!!! Thank you thank you!!!! It was a hit!!!!
Sweet Basil
Thank you so much Athena!!
Susie Meza
I love your recipes the pancakes were delicious!
Sweet Basil
Thank you so much!
Juliana Hernandez
yummy
Sweet Basil
Thank you!!
Sarah
Made this and delicious taste! First one that hasn’t ever caved in the top! However it seems a little dry. I followed the recipe and instructions exactly. What pan do you typically use? I have Non stick ones and it seems to really overcook edges and sides so they aren’t just golden they’re really cooked. Any tips? Find a glass or ceramic pan?
Sweet Basil
If you have the dark metal pan, that will happen. Try baking for 5-7 minutes and check it the middle is done. I use a light metal pan, but a glass or ceramic pan would work great too.
Sarah
Thanks! I’ll try that and see how
It goes!!
Anna
The first time I made this was for my then-pregnant sister who was having a serious banana bread craving. I sent her a loaf, and two days later she comes knocking at our door at 5am and wakes me up. Thought she was having some sort of emergency. Turns out she wanted to check if we had any more banana bread. Good thing I doubled your recipe! I agree that oil makes for a more moist bread than butter. I used brown sugar, added chocolate chips and walnuts. Thank you for sharing your amazing recipe to this novice baker!
Sweet Basil
Hahahah…this just cracked me up! 5am?! Seriously! Thank you so much for the taking time to leave a comment!
Eileen
oh my gosh…the smell as I was making this- YUM! I doubled the recipe and filled each loaf pan 1/2+ full, and had enough for 16 mini muffins! Choc chips in one, left the other plain… I’ll be cutting each in half and then freezing the 1/2’s… =) One thing I did notice was that the breads seemed to darken up pretty quick, had to place a sheet of tin foil gently on top to keep them from burning and then turned the oven down 15 degrees. Figured might as well cook since I’m stuck inside- hibernating during the Covid-19 Social Distancing. Can’t wait to taste the bread, seeing as the mini muffins were delicious! Thanks for the recipe!
Sweet Basil
Oh the smell is totally heaven! I sure hope you enjoyed them! Thank you for taking time to leave us a comment!
AJ
I made this for a holiday potluck and it was a huge hit! I subbed the sugar for dark brown sugar (I like my banana bread with a deep molasses flavor, but I realize it’s not for everyone) but kept everything else the same. I currently have another loaf in the oven for my own family, this time with half chocolate chips and half walnuts. Thank you!
Sweet Basil
I love the sound of using all dark brown sugar! I’ll have to try that! So glad it was a hit! Thank you for the support!
Andrea Seten
Your recipe mentions the serving as 1 loaf, and then, 1 slice. Can you tell me how many slices your nutritional information is for?
Sweet Basil
The nutritional info is for 1 slice.
Karen
Delicious! Made it this morning and it turned out great! Thanks for the recipe 🙂
Sweet Basil
Yay! We love to hear that! Thank you for taking time to leave a comment!
Luisa
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 😁
Sweet Basil
Yay! So glad you enjoyed it! And thanks for the feedback on baking it at high altitude!
Stacie
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?
Sweet Basil
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.
~Carole~
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. 🙂
Sweet Basil
Yay! Thank you so much for the feedback Carole!
Dulce
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.
Sweet Basil
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!
Elyse
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!
Sweet Basil
This is awesome feedback! Thank you so much Elyse!
Michelle
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!
Sweet Basil
That is awesome!! Thanks for the feedback Michelle!
Bedrudin
Very nice
Thenk you very much
Sweet Basil
Thank you!
Amanda Nearly
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!
Sweet Basil
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.
Samantha
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?
Sweet Basil
The ripeness of the banana shouldn’t matter. Every oven does cook a little differently. I hope it turned out!
CC
This happened to me too 🙁 still gonna eat it though lol smells incredible!
Mayeth G.Benemerito
Thanks for sharing your recipe,it was a huge hit love it yay!!
Sweet Basil
Thank you!!
Laura
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!
Sweet Basil
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??
Lisa
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!
Sweet Basil
Yahoo! I love this! Thank you so much for leaving a comment!
Angela
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!
Sweet Basil
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.
Rosary
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.
Sweet Basil
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!!
Charity
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!
Michael Jemal
Excellent recipe.
Sweet Basil
Thank you!
Bing
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.
Sweet Basil
Thank you!!
LindaG
Best Ever! (That includes dear Mom’s, which used to be favorite.) Thank you!
Sweet Basil
Bless your heart, Linda! Thank you! Xoxo!
Helena L Jornada
This is really the best recipe ever. I’ve done it 10 times and is always hit!
Sweet Basil
You’re the best Helena! XOXO!
donna
I don’t like chocolate chips can I just leave them out it with that be OK
Sweet Basil
Absolutely!!
Mandy
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!
Sweet Basil
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!
Debbie Myers
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!
Sweet Basil
Debbie! You are my new favorite person!! Thank you so much!
MINDI
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!
Sweet Basil
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!
Mandy
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!
Sweet Basil
Thank you for sharing your experience! Everyone tastes bananas differently it seems! I’m all about more banana flavor!
Nupur Joshi
Thank you for this recipe! The bread turned out just perfect 🙂
Carmie McMinn
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.
Sweet Basil
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!
joseph (joe) sherman
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
Adrienne McClain
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…
Sweet Basil
You’re so welcome! Thank you for taking time to leave a comment!
Laura I Lashley
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!
Sweet Basil
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!
Emilee Calkins
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?
Sweet Basil
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.
Lee
May I know when u mention 2 cups of flour, what’s the size of cups? Or what’s the weight measurement in grams?
Sweet Basil
Hi Lee! 1 cup of flour = 128 grams
Lee
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?
Sweet Basil
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!
Paula
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
Sweet Basil
Yeah!! That sounds so yummy! We love finding ways to make our recipes GF! Thanks for sharing!
Marina Leshchinskaya
The worst recipe I have ever tried. It doesn’t taste like banana bread at all. So dissapoited.
Sweet Basil
You’ll want to make sure your bananas are good and ripe to back as much banana flavor in there as possible!
marnie
This really is a great recipe! We live in Grenoble France so we added toasted walnuts instead of chocolate chips …worked out perfectly delivious
Sweet Basil
That sounds delicious! Thanks for sharing with us!
Jolene
I added some vanilla and cinnamon and mine took more like 60 minutes to bake.
Yummy! Thanks for the recipe and tips!
Terry
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!
Sweet Basil
Yessssss Terry! We love to hear this! Thank you so much for taking time to leave a comment and happy banana bread-ing! 🙂
Victoria
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?
Sweet Basil
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.
Zee
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!
Sweet Basil
I’m so sorry you didn’t enjoy this. We’ve never had either of those issues but every oven bakes differently!
Sheshe
IS your oven temperature with a fan or without? I have a fan oven so unsure how many degrees farenheit to set it too?
Sweet Basil
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.
Christine
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✅
Sweet Basil
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!
Anon
I tried out this recipe today and really liked it 🙂 but it diddnt taste like banana. I would recommend a third banana.
Sweet Basil
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!
Gabriel Oyio
Oh thanks a million for your kind blog. I going to try these details out and see the practical aspect of it.
Sweet Basil
Thank you Gabriel!
Kristin
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!
Sweet Basil
It depends on how thick you cut the slices, but I would say about 10-12 slices per loaf.
Tamara
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!
Sweet Basil
Oh that sounds so yummy with pecans! We are so glad you enjoyed the recipe! And thank you for leaving a comment!!
Rheea
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.
Sweet Basil
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
Regina
Definitely the most amazing banana bread I have ever made!!! Thank you soo much (:
Sweet Basil
Xoxo!! You just made our day!
Rocio
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!! 🙂
Sweet Basil
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 😉
Juanita Huntsman
Hi! This was delicious! Do you happen to have the nutritional information for this recipe?
Sweet Basil
Yes, it is listed with the recipe
Chaz
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
Sweet Basil
How interesting. We definitely don’t have a hard crust, but maybe our ovens are different. It’s also crazy moist, so your’s must be even more so. I’d love to try your recipe. Or maybe our sour cream banana bread is more your style? https://ohsweetbasil.com/the-best-sour-cream-banana-bread-recipe/
Michele
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?
Sweet Basil
Thank you so much Michele! Mini muffins bake up really quickly. They should only take 14-15 minutes to bake. Enjoy!
Rhonda
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
Sweet Basil
Did you really?! That’s so great to know that it works!
Phoebe
May I leave out the choc chip? Will other portion of ingredients same? Thanks a lot !
Sweet Basil
Absolutely! Just skip them.
jonathan
So the email is entitled ‘the best sour cream banana bread recipe’
Yet, no mention or ingredient calling for sour cream…….???
Sweet Basil
Somehow you made it to our best banana bread recipe instead of the sour cream version. 🙂 https://ohsweetbasil.com/the-best-sour-cream-banana-bread-recipe/
Marlene E Monette
I will try and make this banana bread recipe. Looks delicious
Sweet Basil
Thanks!
Dr Martin Huang
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!
Sweet Basil
Hope you loved it!
Julie
Did you try any mix of brown sugar with the white sugar
Sweet Basil
We did try that and unfortunately it ended up not working as well as straight white sugar.
Jocelyn
First time trying this recipe, but it smells amazing! Made one with and one without chocolate chips. Hope they come out good. Thank you!!
Sweet Basil
Hope you enjoy!
Michelle
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 😢
Faye
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.
Sasha
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.
Mary
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.
Sweet Basil
Don’t you just love that smell!
Peggy
This truly is the very best banana bread ever! My search for one has ended. Thank you for yummy recipes!
Sweet Basil
Peggy, thank you so, so much!
Maya
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 .
Sweet Basil
Any oil will be fine, or butter
liz
Do you think I can use this same recipe but instead of bread I can make muffins?
Sweet Basil
Oh definitely! Just watch the baking time as you may only need 20 min
Michele
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
Sweet Basil
Absolutely! Let us know how it goes. 🙂
And yay!! So happy you liked the pancakes!
MIchele
Thank you!!