A classic banana bread recipe that is so simple to make and forgiving where substitutions are possible. It is moist, soft, and so delicious. But first, you need very ripe bananas for the best flavor and texture.
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Why you’ll love this recipe
- Bananas are the best! They are inexpensive, always available, and delicious! Eliminate waste by turning overripe bananas into this moist, delicious treat that everyone can enjoy.
- So simple to make. The ingredients are mostly pantry staples, you can substitute or add ingredients, and best of all, you won't need an electric hand mixer or a stand mixer to make this recipe.
- Keeps for days, freezable, and reheatable. You make it when you can and have it when you want it.
What you’ll need
Ingredient notes and substitutions
- Bananas: Use the ripest bananas only — those that have gone so soft and have plenty of brown or black spots on the peel. They make the best banana bread for its sweetness, moisture, and flavor.
- Milk + vinegar (or lemon juice): This combination makes clabbered milk or essentially buttermilk in a pinch. I use the same trick when I make Chocolate Cake Buttermilk makes baked goods tender and lighter. Sour cream and plain Greek yogurt (full-fat or reduced) work just as well.
- All-purpose flour: You can substitute up to 50% with white whole wheat flour or make it gluten-free with almond flour.
- Oil: I used melted coconut oil in this recipe. You can substitute 1:1 for other fats like canola oil, vegetable oil, or melted butter.
- Brown sugar: The molasses in brown sugar add moisture and flavor. You can use light or dark brown sugar interchangeably.
- Turbinado sugar: An optional ingredient, but adds texture and a slight crunch when sprinkled on top. You can also use (as a mix-in or topping) chopped nuts like walnuts or pecans, chocolate chips, raisins, or spices like cinnamon or nutmeg.
How to make this recipe
Note: Measure all ingredients correctly – use a kitchen scale if you have one. Make sure they are at room temperature, so they mix evenly. You can place the eggs in a bowl with warm tap water until no longer cool to the touch. It should take no longer than 15 minutes. If you are using sour cream or Greek yogurt instead, skip the first step of making the buttermilk.
Make the buttermilk: (1)Stir the milk and vinegar together in a bowl. (2)Let it sit for 5-10 minutes until thick and curdled.
Preheat the oven and prepare the pan: Position a rack in the middle of the oven and set it to 350° F. (3)Grease an 8½" x 4½" loaf pan with oil or cooking spray. (4)Line with parchment paper with two sides that overhang to take it out of the pan after baking easily.
Prepare the dry ingredients: (5)In a medium bowl, mix the flour, baking soda, and salt using a whisk.
Prepare the wet ingredients: (6)In a large bowl, place the bananas and mash with a fork. (7)Keep mashing until you get to your desired consistency.
(8)Add the brown sugar, eggs, oil, vanilla, and buttermilk. (9)Whisk until combined.
Combine: (10)Add the dry ingredients to the wet ingredients. (11)Using a rubber spatula, mix until just combined with no more flour visible. Do not overmix. If you're adding mix-ins, this is the time to fold them in.
Bake: (12)Pour the batter into the prepared pan and smooth the top. (13)Sprinkle a good amount of turbinado sugar (if using) on top.
(14)Bake for 55-60 minutes until browned and slightly domed on top with the interior peeking through. Insert a toothpick or a small, thin-bladed knife in the center to check, it should come out with just a few crumbs and not wet with batter.
Serve: Let it cool for 15 minutes before removing out from the pan and slicing. Slather on some butter and enjoy it warm.
Store: Wrap leftover banana bread completely with plastic wrap and keep at room temperature for a few days or in the fridge for up to a week. You can also freeze them for up to 3 months. Thaw without unwrapping in the refrigerator or leave it on the counter for a few hours. As an option, warm in the microwave before serving.
Frequently asked questions and tips
Put them in a paper bag and keep them in a warm area in your kitchen. It concentrates the ethylene gas they emit, speeding up the ripening process. Bananas ripen so fast just sitting on a counter, so when you have overripe bananas, freeze them! It's always good to have them available when ready to bake.
Absolutely! You can freeze them whole or sliced. Wrap it twice with cling wrap then with foil or place it in a zip-top bag to make sure it is sealed tightly. It can last up to 3 months in the freezer.
I used a standard 8 ½ x 4 ½-inch metal loaf pan, similar to a 9x5-inch. The difference may not seem much, but the latter is 15% bigger. You still can use the bigger pan; however, you won't get that domed top, and baking time may be less. As with any other loaf pans, if you are unsure, remember that the batter shouldn't be more than ⅔ full. Glass pans take longer to heat; ergo, it will take longer to bake.
The key takeaway
Banana ripeness is a crucial factor to consider when making banana bread. Bananas are overripe when the peel is nearly brown or black, and the inside is so soft and squishy – these make the best banana bread.
Watch how I make it here
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📖 Recipe
Classic Banana Bread
Equipment
- 8½" x 4½" loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
- ¼ cup milk
- 1 teaspoon vinegar
- 12 ounces (1½ cups) mashed bananas 3-4 overripe bananas
- 8 ounces (1 ¾ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt use half for table salt
- 5.25 ounces (¾ cup) brown sugar
- 2 eggs at room temperature
- ½ cup coconut, canola, or vegetable oil
- 1 teaspoon vanilla
- 4 teaspoons Turbinado sugar (optional)
Instructions
- Note: Measure all ingredients correctly – use a kitchen scale if you have one. Make sure they are at room temperature, so they mix evenly. You can place the eggs in a bowl with warm tap water until no longer cool to the touch. It should take no longer than 15 minutes. If you are using sour cream or Greek yogurt instead, skip the first step of making the buttermilk.
- Make the buttermilk: Stir milk and vinegar together in a bowl and let it sit for 5-10 minutes until thick and curdled.
- Preheat the oven and prepare the pan: Position a rack in the middle of the oven and set it to 350° F. Grease an 8½" x 4½" loaf pan with oil or cooking spray and line with parchment paper with two sides that overhang to take it out of the pan after baking easily.
- Prepare the dry ingredients: In a medium bowl, mix the flour, baking soda, and salt using a whisk.
- Prepare the wet ingredients: In a large bowl, mash the bananas with a fork. Add the brown sugar, eggs, oil, vanilla, and buttermilk. Whisk until combined
- Combine: Add the dry ingredients to the wet ingredients. Using a rubber spatula, mix until just combined with no more flour visible. Do not overmix. If you're adding mix-ins, this is the time to fold them in.
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle a good amount of turbinado sugar (if using) on top. Bake for 55-60 minutes until browned and slightly domed on top with the interior peeking through. Insert a toothpick or a small, thin-bladed knife in the center to check, it should come out with just a few crumbs and not wet with batter.
- Serve: Let it cool for 15 minutes before removing out from the pan and slicing. Slather on some butter and enjoy it warm.
- Store: Wrap leftover banana bread completely with plastic wrap and keep at room temperature for a few days or in the fridge for up to a week. You can also freeze them for up to 3 months. Wrap it twice with cling wrap then with foil or place it in a zip-top bag to make sure it is sealed tightly. Thaw without unwrapping in the fridge or leave it on the counter for a few hours. As an option, warm in the microwave before serving.
Video
Notes
- Bananas: Use the ripest bananas only — those that have gone so soft and have plenty of brown or black spots on the peel. They make the best banana bread for its sweetness, moisture, and flavor. To ripen bananas faster, place them in a paper bag and keep them in a warm area in your kitchen. It concentrates the ethylene gas they emit. Bananas ripen so fast just sitting on a counter, so when you have overripe bananas, freeze them! It's always good to have them available when ready to bake.
- Milk + vinegar (or lemon juice): This combination makes clabbered milk or essentially buttermilk in a pinch. Buttermilk makes baked goods tender and lighter. Sour cream and plain Greek yogurt (full-fat or reduced) work just as well.
- All-purpose flour: You can substitute up to 50% with white whole wheat flour or make it gluten-free with almond flour.
- Oil: I used melted coconut oil in this recipe. You can substitute 1:1 for other fats like canola oil, vegetable oil, or melted butter.
- Brown sugar: The molasses in brown sugar add moisture and flavor. You can use light or dark brown sugar interchangeably.
- Turbinado sugar: An optional ingredient, but adds texture and a slight crunch when sprinkled on top. You can also use (as a mix-in or topping) chopped nuts like walnuts or pecans, chocolate chips, raisins, or spices like cinnamon or nutmeg.
Bim
Yummy! From now on I won’t throw away super ripe bananas anymore. Great for snacks and pot luck.
Corazon
Everyone could use this classic and delicious recipe.. cuz who wants to waste over ripe bananas! ? 😄🍌🍌🍌