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If you are looking for a moist, tender, flavorful, melt-in-your-mouth banana bread, this is the best banana bread recipe! It is made with both butter and oil, sour cream and buttermilk, and ripe, sweet bananas for baking up the most perfect banana bread.
Banana bread is one of those classic recipes that warms the heart and feels like home. I have made a lot of banana bread in my days! After trying the Flour Bakery Banana Bread Recipe, I wanted to experiment a little bit in my test kitchen to see if I could create the ultimate banana bread recipe.
After much experimenting, I have found that I love the combination of both oil and butter. Oil is just so good at locking in moisture in cakes and quick breads but it lacks the flavor that sweet cream butter brings so I like to have the best of both worlds.
In most of my banana bread recipes, I have used sour cream, which gives it a denser, moister texture. But what if we take it up a notch by adding in some buttermilk as well? Buttermilk is one of my favorite baking ingredients and it is a game changer in this banana bread.
Another tip is to sprinkle brown sugar over the top of the banana bread batter right before baking to create a sugary crust that melts perfectly on top. This adds a touch of warmth and sweetness to the top of the banana bread that just puts it over the top. I tried a streusel recipe several times but the brown sugar topping scored higher in my recipe testing.
What is the secret to making the BEST BANANA BREAD IN THE WORLD?
Here it is…a mix of BUTTER and OIL, using both SOUR CREAM and BUTTERMILK, patiently waiting for sweet RIPE BANANAS, and topping with BROWN SUGAR.
Moist Banana Bread Ingredients:
This easy homemade banana bread recipe uses two types of fats — oil and butter. The oil keeps the banana bread super moist while the butter infuses flavor into the banana bread. This recipe also calls for both sour cream and buttermilk for the softest texture.
- Butter: Use softened butter to make it easier to mix into the sugars.
- Oil: Use a neutral-tasting oil such as canola or vegetable. For a slight tropical flavor, use coconut oil.
- Brown Sugar + Sugar
- Eggs
- Vanilla Extract
- Buttermilk: Acidity helps tenderize the gluten in flour and imparts a light tangy flavor. It also aids in rising, giving a fluffier texture.
- Sour Cream: Adds tanginess, richness, and helps create a tender crumb. It’s great for keeping banana bread moist.
- Ripe Bananas: For best flavor, use very ripe bananas with brown spots or even mostly brown skins. The riper the bananas, the sweeter they are.
- Flour
- Baking Soda + Baking Powder
- Salt
- Brown Sugar Topping: This is to sprinkle all over the banana bread batter after it is spread into the bread pan. It melts and creates the perfect toppings.
How to make the Best Banana Bread:
- Preheat your oven to 350 degrees. Grease or line a 9×5-inch loaf pan with parchment paper or spray with non-stick cooking spray.
- Mash the Bananas. In a bowl, mash 2 large, very ripe bananas until mostly smooth.
- Combine Wet Ingredients. In a mixing bowl, cream softened butter, oil, brown sugar, and sugar for 3-4 minutes, scraping the sides of the bowl halfway through for even mixing. Add in eggs, one at a time. Add mashed bananas, sour cream, buttermilk, and vanilla extract and mix until combined.
- Mix Dry Ingredients In a separate bowl, whisk together — flour, baking soda, baking powder, and salt. Stir the dry ingredients into the wet mixture until just combined. Overmixing can lead to a tough banana loaf. For extra warmth, you may stir in 1 teaspoon of cinnamon.
- Bake. Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. It should come out clean or with a few moist crumbs, not raw batter. I suggest tenting a piece of foil over the bread pan, halfway through baking to allow it to cook fully in the center without getting too brown.
- Cool & Slice. Let the bread cool in the pan for about 10–15 minutes before transferring it to a wire rack. Run a knife along the sides to loosen the bread from the pan.
How to make Moist Banana Bread:
There are several baking tips for making moist banana bread.
Use ripe bananas (with brown spots). This creates a naturally sweet banana bread and makes it extra moist.
Add sour cream or buttermilk (or both with this best banana bread recipe) to the banana bread to make the texture soft and tender. I suggest using full-fat sour cream.
Measure the flour correctly to prevent a dense loaf.
Avoid overbaking! Check the banana bread 10 minutes before the end of baking time with a toothpick to see if it is done baking. Don’t overbake banana bread.
Baking Tip:
I suggest tenting the banana bread loaf with foil, halfway through baking time. Make sure to spray with foil with non-stick cooking spray to keep it from sticking, in case it touches the banana loaf.
Frequently Asked Questions:
1. Can You Freeze Banana Bread?
Yes! Banana bread freezes well. Wrap it tightly in plastic wrap, then foil, or use an airtight container. It stays fresh for up to 3 months in the freezer. Thaw overnight in the fridge or on the counter before serving.
2. How to Store Banana Bread?
Room Temperature: Wrap the cooled loaf in plastic wrap or foil to keep it moist.
Refrigerator: If your kitchen is very warm or humid, you can refrigerate it. Be sure to seal it well to avoid drying out.
3. How Long Does Banana Bread Last?
Stored at room temperature in an airtight container or wrapped tightly, banana bread typically stays fresh for 2–4 days. If you refrigerate it, it can last about a week, though the texture may become slightly denser.
4. How Ripe Should Bananas Be to Make Banana Bread?
Bananas should be yellow with many brown spots, or even almost entirely brown. The darker they get, the sweeter and softer they are, yielding more flavor and moisture.
How do I keep my banana bread from sinking in the middle?
If the banana bread has an underbaked center, it often will sink once removed from the oven. Bake until a toothpick or skewer comes out clean in the center of the banana bread to keep the banana bread from sinking.
What are some banana bread mix-ins:
To make banana bread even more gourmet, here are some twists you can make to classic banana bread:
Chocolate Chip Banana Bread: Add 1 cup of mini chocolate chips (plus set aside 1/4 cup for sprinkling on the top).
Tropical Banana Bread: Add 1 cup of sweetened coconut flakes and 3/4 cup of macadamia nuts.
Banana Walnut Bread: Add 1 to 1 1/2 cups of chopped walnuts to the banana bread.
More Banana Bread Recipes:
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Best Banana Bread Recipe
Ingredients
- 4 Tablespoons Butter (softened)
- 1/4 cup Oil (canola or neutral oil)
- 1 cup Sugar
- 1/3 cup Brown Sugar
- 2 large Eggs
- 2 large Ripe Bananas (mashed)
- 2 teaspoons Vanilla Extract
- 1/2 cup Buttermilk
- 1/4 cup Sour Cream
- 1 3/4 cups Flour
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
Topping:
- 3 Tablespoons Brown Sugar
Instructions
- Preheat your oven to 350 degrees. Grease or line a 9×5-inch loaf pan with parchment paper or spray with non-stick cooking spray.
- Mash the Bananas. In a bowl, mash 2 large, very ripe bananas until mostly smooth.
- Combine Wet Ingredients. In a mixing bowl, cream softened butter, oil, brown sugar, and sugar for 3-4 minutes, scraping the sides of the bowl halfway through for even mixing. Add in eggs, one at a time. Add mashed bananas, sour cream, buttermilk, and vanilla extract and mix until combined.
- Mix Dry Ingredients In a separate bowl, whisk together — flour, baking soda, baking powder, and salt. Stir the dry ingredients into the wet mixture until just combined. Overmixing can lead to a tough banana loaf. For extra warmth, you may stir in 1 teaspoon of cinnamon.
- Bake. Pour the batter into the prepared loaf pan. Sprinkle with 3 Tablespoons of brown sugar. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. It should come out clean or with a few moist crumbs, not raw batter. I suggest tenting a piece of foil over the bread pan, halfway through baking to allow it to cook fully in the center without getting too brown.
- Cool & Slice. Let the bread cool in the pan for about 10–15 minutes before transferring it to a wire rack. Run a knife along the sides to loosen the bread from the pan.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
Just wondering….
With the shortage and price of eggs, what can be substituted?
Apple sauce?
Thanks, and will make it when eggs are reasonable! I’ve been using apple sauce in my cake recipes with no problems. But quick breads, I don’t know
HI Cassey! Yes, you can substitute applesauce for eggs in banana bread. Use 1/4 cup of unsweetened applesauce per egg in the recipe. This keeps the bread moist and slightly denser, but it works well as a binding agent. For extra lift, you can add 1/2 teaspoon of baking powder per egg replaced. Let me know how that turns out for you.
Can you tell me what 2 bananas would be measuring in a cup? Is it one cup? I know if too much banana is used, the bread will be heavy and not bake right. Looking forward to baking this recipe! Thank you for your time.
Hi Pamela! My 2 mashed bananas yielded me about 1 cup. I hope that helps!
I have been making banana bread for as long as I can remember. I used an old recipe from an old Southern Living hard bound book. It has cream cheese in it and my family loves it….so I never tried another …..until now. You peaked my interest with the ingredients and the attempts to make the best banana bread ever. You succeeded and we love this recipe. I almost feel sad to not use my old recipe anymore after so many years of sharing with family and friends. The difference in my recipe and yours is the texture. It is so moist, tender, with great banana flavor (and with using fewer bananas ). I did add the cinnamon you recommended because we like that flavor. Thank you for a great recipe…And one I will make and share with others.
Hi Jennie! I am so happy you loved this recipe. Thank you for making it!
Made this recipe this morning and WOW! This banana bread was incredibly moist and had so much flavor. I found my new go-to recipe!
Thank you so much for making this recipe, Ellie!
Melissa, I always enjoy your recipes. I had found a recipe for blueberry banana bread where I can use frozen wild blueberries. Thoughts on adding blueberries to this recipe?
Melissa, did you miss my question yesterday?
Hi! I have not recipe tested with adding frozen blueberries yet but I think it will work in this recipe! Here are some recommendations- I would add about 1 cup and do not thaw the blueberries—add them frozen. Toss them in flour (about 1 tablespoon) before folding them into the batter to help distribute them evenly. Gently fold them in at the end to avoid streaking the batter. Extend the baking time slightly if needed, as the frozen blueberries may cool the batter. I hope that helps!
Thank you, Melissa
I absolutely love your other banana bread recipes. I’m curious why you lowered the number of bananas for this one. Did you find less is more?
Hi Diana! I found that 2 extra ripe bananas was the perfect amount paired with the oil and butter. I hope you love this recipe!
Melissa, you list 4 ripe bananas in the list of ingredients, but only mash and add 2 bananas to the batter. Something’s wrong here! Please correct the printable version of your recipe. Thanks for fixing this hiccup, because we really want to see if this could possibly be better than the recipe we’ve been baking for 58 years.
Hi Marie! I hope you love this recipe. 🙂 I am not seeing 4 bananas listed anywhere in the recipe. Could you have clicked to double the recipe? The recipe only calls for 2 bananas but please let me know if you see 4 bananas somewhere in the recipe. Thanks so much!
Will gluten free flour work in this recipe?
Jill ….. I keep asking this and never get an answer ☹️ ……. I have decided to try making it using Bob’s Red Mill 1 to 1 (blue bag) and see how it turns out. I will post the results.
Hi Barbara! I haven’t recipe tested it yet with a gluten-free mix but I bet it will turn out great! Let me know how you like it and thank you so much for trying my recipe!
Jill Friesen ……. I made this banana bread recipe using the Bob’s Red Mill 1 to 1 (blue bag) gluten free flour ……. I am happy with how it turned out ……. It’s not gritty, has a very smooth mouth feel and nice flavour.
I followed the original recipe using 67 grams of brown sugar, 200 grams of granulated sugar and 259 grams of Bob’s Red Mill 1 to 1 (blue bag) ……. I baked mine in small silicone loaf pans (5-1/2”x2-3/4”) which gives me 5 small loaves about the size of an extra large muffin.
IMPORTANT: I mixed the batter for 9 minutes using my Kitchen Aid mixer and then let it rest for 30 minutes to hydrate the flour. Bake at 350 for 30 to 40 minutes until test done.
I find when I sub the blue bag of bobs red mill 1 to 1 for any quick bread recipe, it always comes out great. Getting ready to make now
Melissa ……. Do you have this banana bread recipe written for gluten free?