This is the best ever EASY banana bread recipe with a super MOIST and tender texture and tons of sweet banana flavor. Everyone loves it! You won't need another recipe.
Yield:
1 9-inch loaf
Prep Time:15minutes
Cook:55minutes
Tessa's Recipe Rundown...
Taste: Warm yet sweet with that distinct banana flavor.
Texture: Soft and moist. The texture is the best I've had from this kind of bread.
Ease: Very easy. Plus the bread can be made ahead of time.
Pros: Easy and tasty! Perfect way to use up overripe bananas.
Cons: None!
Would I make this again? This will be my go-to banana bread recipe.
Sometimes it’s the simplest things you crave most. Like banana bread. I remember the first time I had good loaf as a kid. A neighbor gave us a loaf and I was skeptical. It had nuts and fruit… two things most kids are not looking for in a treat.
But I took a bite anyways and absolutely loved that bread.
So I made it my mission to perfect my own banana bread recipe. I find this recipe to be sweet without being cloying. It’s moist without being undercooked.
Bonus points: it smells heavenly while its baking in the oven. This bread would be the perfect homemade gift for a neighbor, teacher, coworker, or friend.
How to Make the BEST Homemade Banana Bread
How to Tell if Bananas Are Ripe for Baking
Banana ripeness in terms of BAKING!
For this recipe you’ll want to use very overripe bananas. They should be very soft and covered with dark brown speckles. This will provide both the best sweet flavor and the best texture.
To speed up ripening, place them in a paper bag in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.
To ripen bananas today, place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.
If you have more overripe bananas than you need for this recipe, you can always peel and freeze them for later.
How to Mash Bananas for Baking
Mash the bananas very well by hand with a fork or potato masher. I find mashing with an electric mixer makes the batter too thin to rise well, often leading to bread that’s slightly mushy in the center or even slightly sunken in the center.
How to Make Banana Bread MOIST
I experimented with using melted butter vs. oil in banana bread and found an even mixture of both led to the best results. You get the rich flavor from the butter, but the sensation of moistness from the vegetable oil.
Oil is a liquid at room temperature, so it feels moist on the palate even though it has no water.
Brown sugar and plain yogurt are the other key ingredients that help make the banana bread moist, tender, and flavorful.
How to add nuts or chocolate chips to banana bread:
I made this recipe plain, but you can add 1 cup of coarsely chopped nuts or chips. I prefer lightly toasted walnuts or semisweet chocolate chips, but feel free to get creative here.
The CORRECT Pan to use for Banana Bread
This makes a shockingly big difference. The pan I recommend using is a reflective METAL 9 by 5-inch loaf pan. Anything too dark in color will risk scorching the edges.
Glass and ceramic loaf pans can take MUCH longer to bake. Upwards of 15 to 20 minutes. And you risk the banana bread collapsing in the center and being underbaked in the middle.
Additionally, use the correct size loaf pan for best results: 9 by 5-inches.
I know that an 8 1/2 by 4 1/2-inch pan seems basically identical, but the difference in volume capacity is 15% and that has a surprisingly large impact on the final loaf. If you use the smaller pan size, you may end up with a loaf that spills over the edges and remains underbaked in the center. If that’s all you have, you can withhold about 15% of the batter from the pan.
How to Bake Banana Bread WITHOUT COLLAPSING!
Firstly, follow my notes above for using the correct baking pan.
Secondly, make sure your oven is completely preheated. Wait at least 10 additional minutes after your oven emits that preheat beep before placing your loaf in to ensure it’s hot enough. If you struggle with under-baked banana bread, especially if using a metal pan, invest in an oven thermometer to see just how accurate your oven actually is.
How to tell when banana bread is done baking?
This is the last key of ensuring your bread won’t collapse.
Bake your banana bread until it registers an internal temperature of 200 to 205°F. Use an instant read thermometer inserted into the center. This is the best and easiest way to ensure your bread is perfectly cooked through but not overdone.
Can you save underbaked banana bread?
We’ve all been there. You go to slice your cooled loaf only to discover it’s gummy and underdone in the center. Putting it back in the oven will only scorch the exterior before the interior can heat through.
Instead, you can place those slices on a buttered griddle and fry them up kind of like French toast. You can also do this with stale banana bread (if it lasts that long!).
You can turn this banana bread recipe into about two dozen banana bread muffins. Fill the batter about 3/4 full into the cavities of two standard muffin tins. Bake at 350°F for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cover and store cooled banana bread at room temperature for 2 days. The flavors will actually intensify as the bread sits!
To freeze, tightly wrap the completely cooled loaf or slices in aluminum foil then place in a ziptop bag. Freeze for up to three months. Thaw in the refrigerator overnight or at room temperature. If thawing an entire loaf, you can also refresh the loaf by popping into a 325°F oven for about 10 minutes.
This is the best ever EASY banana bread recipe with a super MOIST and tender texture and tons of sweet banana flavor. Everyone loves it! You won't need another recipe.
Ingredients
2cups(254 grams) all-purpose flour
1/2cup(100 grams) granulated sugar
1/2cup(100 grams) light brown sugar
3/4teaspoonbaking soda
1/2teaspoonground cinnamon (optional)
1/2teaspoonfine salt
1 1/2cups(340 grams) mashed banana (from about 3 very overripe bananas)*
1/4cup(60 grams) plain yogurt or sour cream
2large eggs, lightly beaten
3tablespoonsunsalted butter, melted
3tablespoonsvegetable oil
1teaspoonvanilla extract
1cup(113 grams) coarsely chopped walnuts or chocolate chips (optional)
Directions
Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.
In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
In a medium bowl stir together the bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips if using, being very careful not to overmix. Spread batter into the prepared pan.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely.
Recipe Video
Recipe Notes
Use very overripe bananas. They should be very soft and covered with dark brown speckles. Mash the bananas very well by hand with a fork or potato masher.
Course :
Dessert
Cuisine :
American
This post was originally published in 2012 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Kiersten @ Handle the Heat
— September 8, 2022 at 11:57 am
Hi Katherine! The typical rule of thumb with convection setting is to drop the temperature by 25°F. Ensure accuracy with an oven thermometer! Also begin to check for doneness earlier, at about 3/4 of the way through the recommended baking time (it’s not always done earlier – it all depends on your oven!). Happy baking!
So it’s my first time making banana bread and this came out almost perfect! It’s moist and has great flavor I think I should’ve waited for my bananas to be more ripe, I suggest using brown bananas for that extra banana flavor. That’s my fault though, other than that oh my gosh love ittt.
I made this for my friends at school, and it was GONE in 20 min. Here is what I did to upgrade the very good on it’s own recipe. I coated the pan in cake release, then sprinkled cinnamon sugar on the sides before I put the batter in. I used mini chocolate chips in the batter (I also easily doubled the recipe). I had extra banana’s so I cut them up and put them close to the side of the pan (so the center could puff up and bake un-inhibited), then I sprinkled chocolate chips in the middle.
AHMAZING
Made this for the first time ever and it was SO good! I only had a glass loaf pan but thankfully it still came out perfect! Thank you again for the recipe! I made it after trying your brownie recipe which was soooo good too so I knew after that, that any recipe of yours would be good!
Hi my whole family absolutely love this banana bread recipe with choc chips. Buy how do I make this with gluten free flour? Will the recipe stay the same and just replace the flour?
Kiersten @ Handle the Heat
— July 7, 2022 at 9:33 am
Hi Efat! Unfortunately, we do not test our recipes with gluten free substitutions. Feel free to experiment with gluten free flour in place of the regular flour, but of course, we cannot guarantee the results will be the same as we have not tested this. Good luck and happy baking! 🙂
I usually bake gf goodies for my hubby and when I have to replace standard flour with gf one I add 1 extra egg. If that’s not enough to obtain the usual consistency of the batter I also add more liquid; in this case would be more yogurt/sour cream, until I have the right consistency.
Gf flour requires more liquids.
Usually the recipes turn out pretty well.
Hope it helps
I’m a very experienced baker and this turned out dreadfully. Like other commenters, the middle stayed raw for too long. I kept it in the oven longer. Once I got a clean pull from a fork, I let it cool. Once I finally sampled, the final product’s exterior was craggy and rough like scone. The inside was pure stodgey and dense – YET NOT moist, lol. I am frankly baffled by this outcome. Plus, despite using four bananas… there was only the faintest banana flavor. All in all, a waste of bananas, sugar and eggs. I threw it in the trash. As my roommate rated it: “Definitely not my fave. It’s gotta go.”
Kiersten @ Handle the Heat
— May 26, 2022 at 8:20 am
Hi there! I’m sorry your banana bread didn’t turn out the way it should! I’d love to help troubleshoot, and figure out what went wrong here, because there are so many little things that could have gone awry, even for an experienced baker like yourself!
Firstly, do you weigh out your ingredients using a digital kitchen scale? If you measure by volume, that could be the culprit; it’s so easy to over-measure flour, or use too many bananas, etc. when measuring by volume! Were your bananas overripe? If they weren’t quite overripe, that could be the reason for the mysteriously lacking banana flavor. There could also be issues with your oven being the wrong temperature. We always advise using an oven thermometer, as most ovens are not telling the truth when they tell you they are at a certain temperature! Most ovens run a little hot or a little cold, and even though 10-25 degrees doesn’t sound super detrimental, this can play a big part in items baking unevenly, especially denser items with long bake times. It’s also very important to use the correct pan size. This recipe calls for a 9 x 5 loaf pan, but a lot of loaf pans are actually a little bigger or smaller than this, which could also drastically alter your intended bake time. Another thing to consider is the color of the loaf pan; Tessa always advises to use a light-colored aluminum tin, as using a dark-colored tin can lead to an overbaked loaf with an underbaked center.
Tessa explains all this in more detail in the pink tip box above the recipe, and also includes some great tips on how to test for doneness (most accurately with an instant-read thermometer!). I hope this helps, and I hope you will give this banana bread another try sometime! Please let us know if you would like any further help troubleshooting 🙂
There must have been something wrong with your process. I’m also an experienced baker, and even though I only had 2/3 the amount of banana called for, and a glass Pyrex pan, AND I accidentally baked at 325°F, the bread turned out very well, moist in the center, and enough banana flavor.
Things that may have gone wrong with your bake:
Oven is off temp and you over/under cooked
Did not weigh ingredients
Fork doneness test not accurate enough
What I did knowing I had only 2/3 the moist banana ingredient.
Added 1/4 tsp baking powder, I wasn’t sure if the sour cream was sour enough to rely on soda
I know glass takes longer, so I started measuring inner temp at 60mins, and the bake took 75. I did not rely on toothpick test, I noticed that the bottom of the toothpick was still gummy while top was cooked. Instead I measured using a Thermapen at 3 levels inside bread, and pulled it when the bottom level reached 200°F. This made the other levels slightly overcooked, and the next time I do this I’ll bake to 190°F instead and leave in pan to cool. The time between perfect bake and overbake may be as short as 5 minutes, were you watching it that closely?
Apart from the baking time this recipe seems pretty foolproof!
Kiersten @ Handle the Heat
— May 17, 2022 at 7:36 am
Hi Norelle! We haven’t tried that in this recipe, but I don’t see why not! You wouldn’t use very much, so I don’t think it would be necessary to remove any flour, but feel free to experiment and let us know what you find! Otherwise, Tessa has a recipe for Banana Espresso Chocolate Chip Muffins, which might satisfy your espresso-banana cravings 🙂
Absolutely delicious! Quick & easy to prepare without dirtying up any mixers! Just a whisk, a spatula, measuring cups/spoons and 2 bowls! Cleanup was equally as swift as making this! Only drawback? I had to wait & endure their yummy smells until it was finished baking!! LOL! Fantastic recipe. A great crowd pleaser. And it makes a wonderful hostess or Thank You gift! Another Hone Run from HANDLE THE HEAT!❤️☺️☕️
Thanks for the tip “If you use the smaller pan size, you may end up with a loaf that. . . remains underbaked in the center. If that’s all you have, you can withhold about 15% of the batter from the pan.”
I followed your advice, using 15% less batter. It didn’t spill over the edge BUT the center was indeed underbaked,
How can I convert this recipe for an 81/2 x 4 !/2 pan?
What kind of pan are you using? Depending on the size of pan, keep in mind that the bake time may need to be adjusted. Your best bet is to use an instant read thermometer, baking your banana bread until it registers an internal temperature of 200-205°F. Converting the recipe is just as you stated, feel free to bake the leftovers as muffins, following the instructions in the pink box above the recipe. I hope that helps!
This is the best banana bread I have ever made. It rises so well, stays high, and tastes amazing! I have made a few of your recipes including the ultimate chocolate chip cookies. I have to say your recipes exceed any by miles. I have had consistent results, which never happens. You truly have no idea how appreciated it is that you have taken the time to put together and test your recipes so much. Thank you
Hi Hannah! If you over mix your batter, your banana bread will end up dense and a bit rubbery. Really make sure you’re following the instructions when it notes to mix until just barely combined. What kind of pan are you using to bake your bread in? Also, do you have an oven thermometer? Check out Tessa’s tips on the best pan to use for banana bread in the pink box above this recipe. You also may want to invest in an oven thermometer (cheap online!) to ensure that your oven is baking at the proper temperature. I hope that helps!
This was the absolute best recipe I have used for banana bread! Love the butter and oil combination and the addition of sour cream.
It was addictive, gone in 24 hours!
Hi Alexa! We haven’t tried that, but it should be ok! Just know with coconut oil, depending on the kind you buy, it may add some coconut flavor to your bread (which isn’t always a bad thing!). Please let us know how it goes if you give it a try 🙂
We personally don’t use salted butter in recipes as explained in this article about Salted vs. Unsalted Butter; however, the general rule of using salted butter in place of unsalted is to reduce ¼ teaspoon of the salt in the recipe per 115g of butter. I hope that helps!
We haven’t tried anything else! Please let us know how it goes if you give another ingredient a try, though we do recommend yogurt or sour cream for best results.
It is delicious! I found it a little sweet so I reduced the white & brown sugars. I’ve used dried cranberries instead of fresh or frozen and they worked well. It’s a great recipe!
In love with this recipe!
Made banana bread and it was gone in seconds .. I barely got to try some myself it was that amazing!! Thankyou Tessa for sharing this lovely recipe! My 3 year old son helped me it was that simple 🙂 easy fun delicious and the whole house was filled with a sweet aroma while the bread baked!
Thank you so much!
Wonderful receipe dear. You have experimented this and given this receipe. The explanation for each and everything is too good. I don’t have oven. I try using this in my cooker which can hold very little quantity. You have mentioned oil and butter in teaspoons any idea how much ml it is.
Please let us know how it goes in your cooker, Praveena! We don’t measure in ml normally; however, a quick Google search suggests that 1 tablespoon of oil = 15ml, so this recipe would be 45ml of vegetable oil. 1 tablespoon of butter is about 14.7ml, so about 44ml of butter. I hope that helps!
I made this banana bread and it received rave reviews. I used new to me tricks like ripening a banana in the oven and using kitchen scales for measuring. This is my new go to recipe for banana bread. Thanks!
You did not lie! This could possibly be THE BEST banana bread I have EVER made! (The only change I made to the recipe is that I made it with ap gf flour..perfection!)
I made these and used oil since i like to spread butter on my warm muffin so i still get the buttery flavor , i bake fa lot and i get requests for baked goods from my husband for his co-worker, he woks at UCLA IN SO CAL and now that baking season is upon us ive been very bize and i Love It!
Wonderful, soft and easy to make banana bread. This will be my go to recipe from now on! Had to translate it into Spanish for the mother in law, she lived it so much!
I have tried this multiple times and its always a hit❤️ Just a question, is it possible to change the banana with carrots with the same amount? Thank you
So happy to hear everyone loves this recipe, Karen! We haven’t tried changing the banana with carrots, so I can’t say for sure how it would turn out. Please let us know if you give it a try!
Great recipe for Banana Bread. Just took it out of the oven and the whole house smells amazing. Hubby loves banana bread but prefers his grandmothers recipe. Anxious to see how he rates this one.
In the video, it looks like the eggs aren’t beaten although the recipe calls for lightly beaten eggs. Which is preferable? Thanks – I can’t wait to make this!!
Great eye! Honestly, either way is fine since apparently I’ve tried both haha! You can always add them to the bowl with the other ingredients but just lightly mix together before mixing in fully with the rest of the batter. Enjoy your banana bread!
Yes full fat plain Greek yogurt or sour cream. You’re welcome to give the 0% fat a try, but I haven’t tested it so I can’t guarantee the same results. Let me know how it turns out! 🙂
I’ve experimented by making many banana breads, but this one is by far the best banana bread I’ve made! Even my husband remarked that this is the best one! I toasted the walnuts before I added them to the batter and on top and it really added a nice nutty complement to the bread. This recipe will now be my go-to for banana bread!
This goes beyond the classic recipe with the addition of sour cream, brown sugar and butter. I ALWAYS have frozen bananas in my freezer. I just take them out to thaw a few hours before baking. There is more moisture, but I drained that off and used a couple more bananas. Be sure to weigh them! I added chocolate chips as I almost always do. This recipe is great!
I’m really not a fan of banana bread. In fact, I actually dislike most banana flavored anything. This banana bread I’ve made plenty of times though and have quite enjoyed. Sometimes I add walnuts other times caramel chips. It’s a fool proof recipe & I highly recommend it.
I made these into muffins since I didn’t have the required size for the loaf tin, and wow. These were so moist and fluffy and didn’t take long at all! I divided the batter into three. On e was double chocolate with cocoa powder and chocolate chips, one was cinnamon and mixed nuts and the other one was with mixed berries. I’m going to buy extra bananas from now on when I’m craving these. 🙂
Turned out excellent!! Baked perfectly through (mine was done in 50min), golden brown on top! I did make mine with ~half whole wheat flour cause I ran out of AP, and it actually was fine! I was worried it might be a bit drier so I watched the baking time carefully, but it is moist and delicious.
One comment is that next time I’ll use less sugar – this is quite sweet (although may depend on your bananas)
A delicious banana bread! So moist and flavorful. Baked them as muffins for 21 minutes and they came out perfectly. Made 16 average sized muffins. I might decrease the sugar next time as they were pretty sweet and I love to add that last bit of sweetness with Nutella/jam.
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Does the baking time or temperature change if you have a convection oven?
Thanks!
Hi Katherine! The typical rule of thumb with convection setting is to drop the temperature by 25°F. Ensure accuracy with an oven thermometer! Also begin to check for doneness earlier, at about 3/4 of the way through the recommended baking time (it’s not always done earlier – it all depends on your oven!). Happy baking!
So it’s my first time making banana bread and this came out almost perfect! It’s moist and has great flavor I think I should’ve waited for my bananas to be more ripe, I suggest using brown bananas for that extra banana flavor. That’s my fault though, other than that oh my gosh love ittt.
So wonderful to hear that, Nikki!! It will be great for you to use overripe bananas next time to compare 🙂
I made this today and only had self raising flour on hand, so I used that and left out the baking soda. It still turned out fantastic!
Glad to hear that, Tali!!
I made this for my friends at school, and it was GONE in 20 min. Here is what I did to upgrade the very good on it’s own recipe. I coated the pan in cake release, then sprinkled cinnamon sugar on the sides before I put the batter in. I used mini chocolate chips in the batter (I also easily doubled the recipe). I had extra banana’s so I cut them up and put them close to the side of the pan (so the center could puff up and bake un-inhibited), then I sprinkled chocolate chips in the middle.
AHMAZING
So happy you and your friends enjoyed your version of this recipe!! Sounds delicious! 🙂
Made this for the first time ever and it was SO good! I only had a glass loaf pan but thankfully it still came out perfect! Thank you again for the recipe! I made it after trying your brownie recipe which was soooo good too so I knew after that, that any recipe of yours would be good!
That’s so wonderful to hear, Sharon!! So excited you enjoyed this banana bread, and one of Tessa’s brownie recipes too!! 🙂
Hi my whole family absolutely love this banana bread recipe with choc chips. Buy how do I make this with gluten free flour? Will the recipe stay the same and just replace the flour?
Hi Efat! Unfortunately, we do not test our recipes with gluten free substitutions. Feel free to experiment with gluten free flour in place of the regular flour, but of course, we cannot guarantee the results will be the same as we have not tested this. Good luck and happy baking! 🙂
I usually bake gf goodies for my hubby and when I have to replace standard flour with gf one I add 1 extra egg. If that’s not enough to obtain the usual consistency of the batter I also add more liquid; in this case would be more yogurt/sour cream, until I have the right consistency.
Gf flour requires more liquids.
Usually the recipes turn out pretty well.
Hope it helps
This is an amazing recipe! I would also follow the advice on using the correct bread pan it really made the difference.
So fantastic to hear you loved this banana bread, Cristi!!
I’m a very experienced baker and this turned out dreadfully. Like other commenters, the middle stayed raw for too long. I kept it in the oven longer. Once I got a clean pull from a fork, I let it cool. Once I finally sampled, the final product’s exterior was craggy and rough like scone. The inside was pure stodgey and dense – YET NOT moist, lol. I am frankly baffled by this outcome. Plus, despite using four bananas… there was only the faintest banana flavor. All in all, a waste of bananas, sugar and eggs. I threw it in the trash. As my roommate rated it: “Definitely not my fave. It’s gotta go.”
Hi there! I’m sorry your banana bread didn’t turn out the way it should! I’d love to help troubleshoot, and figure out what went wrong here, because there are so many little things that could have gone awry, even for an experienced baker like yourself!
Firstly, do you weigh out your ingredients using a digital kitchen scale? If you measure by volume, that could be the culprit; it’s so easy to over-measure flour, or use too many bananas, etc. when measuring by volume! Were your bananas overripe? If they weren’t quite overripe, that could be the reason for the mysteriously lacking banana flavor. There could also be issues with your oven being the wrong temperature. We always advise using an oven thermometer, as most ovens are not telling the truth when they tell you they are at a certain temperature! Most ovens run a little hot or a little cold, and even though 10-25 degrees doesn’t sound super detrimental, this can play a big part in items baking unevenly, especially denser items with long bake times. It’s also very important to use the correct pan size. This recipe calls for a 9 x 5 loaf pan, but a lot of loaf pans are actually a little bigger or smaller than this, which could also drastically alter your intended bake time. Another thing to consider is the color of the loaf pan; Tessa always advises to use a light-colored aluminum tin, as using a dark-colored tin can lead to an overbaked loaf with an underbaked center.
Tessa explains all this in more detail in the pink tip box above the recipe, and also includes some great tips on how to test for doneness (most accurately with an instant-read thermometer!). I hope this helps, and I hope you will give this banana bread another try sometime! Please let us know if you would like any further help troubleshooting 🙂
There must have been something wrong with your process. I’m also an experienced baker, and even though I only had 2/3 the amount of banana called for, and a glass Pyrex pan, AND I accidentally baked at 325°F, the bread turned out very well, moist in the center, and enough banana flavor.
Things that may have gone wrong with your bake:
Oven is off temp and you over/under cooked
Did not weigh ingredients
Fork doneness test not accurate enough
What I did knowing I had only 2/3 the moist banana ingredient.
Added 1/4 tsp baking powder, I wasn’t sure if the sour cream was sour enough to rely on soda
I know glass takes longer, so I started measuring inner temp at 60mins, and the bake took 75. I did not rely on toothpick test, I noticed that the bottom of the toothpick was still gummy while top was cooked. Instead I measured using a Thermapen at 3 levels inside bread, and pulled it when the bottom level reached 200°F. This made the other levels slightly overcooked, and the next time I do this I’ll bake to 190°F instead and leave in pan to cool. The time between perfect bake and overbake may be as short as 5 minutes, were you watching it that closely?
Apart from the baking time this recipe seems pretty foolproof!
Hi Tessa, can I add espresso powder in this recipe? If yes, should I remove a portion of the flour as replacement?
Hi Norelle! We haven’t tried that in this recipe, but I don’t see why not! You wouldn’t use very much, so I don’t think it would be necessary to remove any flour, but feel free to experiment and let us know what you find! Otherwise, Tessa has a recipe for Banana Espresso Chocolate Chip Muffins, which might satisfy your espresso-banana cravings 🙂
Absolutely delicious! Quick & easy to prepare without dirtying up any mixers! Just a whisk, a spatula, measuring cups/spoons and 2 bowls! Cleanup was equally as swift as making this! Only drawback? I had to wait & endure their yummy smells until it was finished baking!! LOL! Fantastic recipe. A great crowd pleaser. And it makes a wonderful hostess or Thank You gift! Another Hone Run from HANDLE THE HEAT!❤️☺️☕️
Thanks for the tip “If you use the smaller pan size, you may end up with a loaf that. . . remains underbaked in the center. If that’s all you have, you can withhold about 15% of the batter from the pan.”
I followed your advice, using 15% less batter. It didn’t spill over the edge BUT the center was indeed underbaked,
How can I convert this recipe for an 81/2 x 4 !/2 pan?
What kind of pan are you using? Depending on the size of pan, keep in mind that the bake time may need to be adjusted. Your best bet is to use an instant read thermometer, baking your banana bread until it registers an internal temperature of 200-205°F. Converting the recipe is just as you stated, feel free to bake the leftovers as muffins, following the instructions in the pink box above the recipe. I hope that helps!
This is the best banana bread I have ever made. It rises so well, stays high, and tastes amazing! I have made a few of your recipes including the ultimate chocolate chip cookies. I have to say your recipes exceed any by miles. I have had consistent results, which never happens. You truly have no idea how appreciated it is that you have taken the time to put together and test your recipes so much. Thank you
Thanks so much for the kind comment, Naomi! I’ll be sure to relay this to Tessa, it’ll make her day! So happy to hear how much you love this recipe!
Very easy to make thanks to the tips. Taste amazing… So flavourful and very delicious
Delicious!!
Can you substitute all purpose flour with wheat flour?
We haven’t tried that! Let us know how it goes if you do 🙂
Can I replace sour cream with milk? If so, do I need to make any changes with the measurements?
Hi Rachel, you can replace sour cream with plain yogurt, as mentioned in the ingredient’s list. We do not recommend substituting milk.
What happens if you over mix?
Also, why does mine take so much longer than 55 min? Is it because I over mixed it?
Hi Hannah! If you over mix your batter, your banana bread will end up dense and a bit rubbery. Really make sure you’re following the instructions when it notes to mix until just barely combined. What kind of pan are you using to bake your bread in? Also, do you have an oven thermometer? Check out Tessa’s tips on the best pan to use for banana bread in the pink box above this recipe. You also may want to invest in an oven thermometer (cheap online!) to ensure that your oven is baking at the proper temperature. I hope that helps!
This was the absolute best recipe I have used for banana bread! Love the butter and oil combination and the addition of sour cream.
It was addictive, gone in 24 hours!
Amazing! So happy you love this recipe so much!
Can you use olive oil or coconut oil instead of vegetable oil?
Hi Alexa! We haven’t tried that, but it should be ok! Just know with coconut oil, depending on the kind you buy, it may add some coconut flavor to your bread (which isn’t always a bad thing!). Please let us know how it goes if you give it a try 🙂
Do you think I could use salted butter and omit the salt?
We personally don’t use salted butter in recipes as explained in this article about Salted vs. Unsalted Butter; however, the general rule of using salted butter in place of unsalted is to reduce ¼ teaspoon of the salt in the recipe per 115g of butter. I hope that helps!
Yogurt or sour cream substitute?
Thank you! 🙂
We haven’t tried anything else! Please let us know how it goes if you give another ingredient a try, though we do recommend yogurt or sour cream for best results.
It is delicious! I found it a little sweet so I reduced the white & brown sugars. I’ve used dried cranberries instead of fresh or frozen and they worked well. It’s a great recipe!
Love your addition of dried cranberries!
AMAZING. Somehow this tastes even better the next day if you can make it last this long.
The first time I made this I must’ve overmixed it because it was pretty stodgy. But the second time around it was perfect and fluffy.
Glad you gave this recipe another try and loved it!
Super moist, just the right consistency and flavor!!!
In love with this recipe!
Made banana bread and it was gone in seconds .. I barely got to try some myself it was that amazing!! Thankyou Tessa for sharing this lovely recipe! My 3 year old son helped me it was that simple 🙂 easy fun delicious and the whole house was filled with a sweet aroma while the bread baked!
Thank you so much!
Hooray! So happy this recipe was enjoyed, and I’m glad your son was able to help! Thanks so much for the comment 🙂
Wonderful receipe dear. You have experimented this and given this receipe. The explanation for each and everything is too good. I don’t have oven. I try using this in my cooker which can hold very little quantity. You have mentioned oil and butter in teaspoons any idea how much ml it is.
Please let us know how it goes in your cooker, Praveena! We don’t measure in ml normally; however, a quick Google search suggests that 1 tablespoon of oil = 15ml, so this recipe would be 45ml of vegetable oil. 1 tablespoon of butter is about 14.7ml, so about 44ml of butter. I hope that helps!
I made this banana bread and it received rave reviews. I used new to me tricks like ripening a banana in the oven and using kitchen scales for measuring. This is my new go to recipe for banana bread. Thanks!
Wonderful! So glad to hear this recipe was such a hit and is your new go to!
You did not lie! This could possibly be THE BEST banana bread I have EVER made! (The only change I made to the recipe is that I made it with ap gf flour..perfection!)
Hooray!! So happy you love this recipe and also that your substitution worked perfectly! Thanks for sharing 🙂
I made these and used oil since i like to spread butter on my warm muffin so i still get the buttery flavor , i bake fa lot and i get requests for baked goods from my husband for his co-worker, he woks at UCLA IN SO CAL and now that baking season is upon us ive been very bize and i Love It!
So glad you tried this recipe out!
Wonderful, soft and easy to make banana bread. This will be my go to recipe from now on! Had to translate it into Spanish for the mother in law, she lived it so much!
Amazing!! So happy to hear this is now your go-to recipe, Chelsey! Glad it was such a hit with your family! Thanks for sharing 🙂
I have tried this multiple times and its always a hit❤️ Just a question, is it possible to change the banana with carrots with the same amount? Thank you
So happy to hear everyone loves this recipe, Karen! We haven’t tried changing the banana with carrots, so I can’t say for sure how it would turn out. Please let us know if you give it a try!
Great recipe for Banana Bread. Just took it out of the oven and the whole house smells amazing. Hubby loves banana bread but prefers his grandmothers recipe. Anxious to see how he rates this one.
Just read your response on FB, Kathy 🙂 I’m so happy your husband enjoyed it!
In the video, it looks like the eggs aren’t beaten although the recipe calls for lightly beaten eggs. Which is preferable? Thanks – I can’t wait to make this!!
Great eye! Honestly, either way is fine since apparently I’ve tried both haha! You can always add them to the bowl with the other ingredients but just lightly mix together before mixing in fully with the rest of the batter. Enjoy your banana bread!
Hi Tessa:
Does the recipe call for full fat plain yogurt or full fat sour cream? Also, wondering if you can substitute Greek 0% Fat Plain yogurt?
Thanks
Yes full fat plain Greek yogurt or sour cream. You’re welcome to give the 0% fat a try, but I haven’t tested it so I can’t guarantee the same results. Let me know how it turns out! 🙂
Great recipe. So moist, not too sweet, wonderful and soooo easy. Thanks si mucho Tessa
Wonderful to hear!
I’ve experimented by making many banana breads, but this one is by far the best banana bread I’ve made! Even my husband remarked that this is the best one! I toasted the walnuts before I added them to the batter and on top and it really added a nice nutty complement to the bread. This recipe will now be my go-to for banana bread!
Woohoo!! I’m so happy to hear this has become your go-to recipe, Cynthia!
This goes beyond the classic recipe with the addition of sour cream, brown sugar and butter. I ALWAYS have frozen bananas in my freezer. I just take them out to thaw a few hours before baking. There is more moisture, but I drained that off and used a couple more bananas. Be sure to weigh them! I added chocolate chips as I almost always do. This recipe is great!
So pleased you loved this recipe, Jorjean! 🙂
The best banana bread! I like making it plain or with walnuts and using leftovers (when my son doesn’t come eat it all!) for French toast. So so good!
I’m really not a fan of banana bread. In fact, I actually dislike most banana flavored anything. This banana bread I’ve made plenty of times though and have quite enjoyed. Sometimes I add walnuts other times caramel chips. It’s a fool proof recipe & I highly recommend it.
WOW, I’m so happy you enjoyed this banana bread especially since you don’t like bananas!
Love the taste, very soft, fluffy, smell veeeryyyy good. Definitely gonna make this recipe again. Thank you so much for the recipe, Tessa
I’m so glad you love this banana bread recipe!
Was a hit with everyone that tasted it.
I even got a “this is the best banana bread I’ve ever had” from a picky preteen
Wow, that’s great to hear! So glad this recipe was enjoyed.
can I turn this into a banana cake instead?
I haven’t tried that! You can check out my Banana Walnut Cake recipe here though: https://handletheheat.com/banana-walnut-cake/
I made these into muffins since I didn’t have the required size for the loaf tin, and wow. These were so moist and fluffy and didn’t take long at all! I divided the batter into three. On e was double chocolate with cocoa powder and chocolate chips, one was cinnamon and mixed nuts and the other one was with mixed berries. I’m going to buy extra bananas from now on when I’m craving these. 🙂
I’m so glad you enjoyed this recipe! Yay!!
Turned out excellent!! Baked perfectly through (mine was done in 50min), golden brown on top! I did make mine with ~half whole wheat flour cause I ran out of AP, and it actually was fine! I was worried it might be a bit drier so I watched the baking time carefully, but it is moist and delicious.
One comment is that next time I’ll use less sugar – this is quite sweet (although may depend on your bananas)
A delicious banana bread! So moist and flavorful. Baked them as muffins for 21 minutes and they came out perfectly. Made 16 average sized muffins. I might decrease the sugar next time as they were pretty sweet and I love to add that last bit of sweetness with Nutella/jam.
Woohoo! So glad you enjoyed this banana bread recipe.
Does it matter if I use light or dark brown sugar?