A Classic Banana Bread that is moist and tender using very ripe bananas. This recipe is forgiving with plenty of substitutions and does not require a mixer!
If you like bananas, you may also like Turon with Langka (Banana Spring Rolls).
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Ingredients you’ll need
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 add sweetness, moisture, and flavor for the best banana bread.
- Milk + vinegar (or lemon juice): This combination makes clabbered milk or essentially buttermilk in a pinch. 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.
- Turbinado sugar: An optional ingredient, but adds texture and a slight crunch. 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
Prep and organize
- Position a rack in the middle of the oven and preheat it to 350° F (177° C).
- Grease an 8½ x 4½-inch loaf pan and line it with parchment paper with two sides that overhang.
- Measure the ingredients accurately. Use a kitchen scale, if available.
- Bring the eggs to room temperature.
(1)Make the buttermilk by combining milk and vinegar in a bowl. Let it sit for 5 to 10 minutes until thick and curdled.
(2)Prepare the dry ingredients by mixing flour, baking soda, and salt in a medium bowl. (3)In a large bowl, mash bananas with a fork.
(4)Add brown sugar, eggs, oil, vanilla, and buttermilk to the bananas. Whisk until combined.
(5)Add dry ingredients to the wet ingredients. With a rubber spatula, mix until just combined or no more flour is visible. Do not overmix. If you're adding extras, fold them in at this point.
(6)Pour the batter into the pan and smooth it out.
(7)Sprinkle a good amount of turbinado sugar on top.
(8)Bake for 55 to 60 minutes until the top is browned and slightly domed with the inside peeking through. When you insert a toothpick or thin-bladed knife in the center, it should come out with a few crumbs.
Let it cool for 15 minutes in the pan. Enjoy it warm with some butter.
Frequently asked questions
Banana ripeness is a crucial factor to consider. Overripe bananas make the best banana bread, with mostly brown or black peel and a soft and squishy inside. Buttermilk makes them tender and lighter.
Store bananas in a paper bag in a warm area of your kitchen. The ethylene gas they emit is contained, speeding up the ripening process. You can also freeze your overripe bananas and have them available when ready to bake.
Absolutely! You can freeze it for up to three months. Wrap it completely to preserve its flavor and texture. Let it thaw in the fridge or on the counter for a few hours without unwrapping.
I used a standard 8 ½ x 4 ½-inch metal loaf pan. You can use a larger loaf pan, like a 9x5-inch; the top will be flat and baking time will be reduced. A glass pan will take longer to bake.
Watch how I make it here
Other dessert recipes you may like
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📖 Recipe
Classic Banana Bread
Equipment
- 8½ x 4½-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
- ¼ cup milk (see note)
- 1 teaspoon vinegar
- 1½ cups mashed bananas 3-4 overripe bananas
- 1¾ cups all-purpose flour (see note)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt use half for table salt
- ¾ cup brown sugar light or dark
- 2 eggs at room temperature
- ½ cup oil (see note)
- 1 teaspoon vanilla
- 4 teaspoons Turbinado sugar (see note)
Instructions
- Make the buttermilk by combining milk and vinegar in a bowl. Let it sit for 5 to 10 minutes until thick and curdled.
- Prepare the dry ingredients by mixing flour, baking soda, and salt in a medium bowl.
- In a large bowl, mash bananas with a fork.
- Add brown sugar, eggs, oil, vanilla, and buttermilk to the bananas. Whisk until combined.
- Add dry ingredients to the wet ingredients. With a rubber spatula, mix until just combined or no more flour is visible. Do not overmix. If you're adding extras, fold them in at this point.
- Pour the batter into the pan and smooth it out.
- Sprinkle a good amount of turbinado sugar on top.
- Bake in a preheated oven of 350° F (177° C) for 55 to 60 minutes until the top is browned and slightly domed with the inside peeking through. When you insert a toothpick or thin-bladed knife in the center, it should come out with a few crumbs.
- Let it cool for 15 minutes in the pan. Enjoy it warm with some butter.
Video
Notes
- Milk + vinegar (or lemon juice): This combination makes clabbered milk or essentially buttermilk in a pinch. 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.
- Turbinado sugar: An optional ingredient, but adds texture and a slight crunch. 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! ? 😄🍌🍌🍌