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    Home » Recipes » Breads

    The Perfect Banana Bread

    Published: Feb 1, 2016 · Last modified: Oct 8, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    4.8 from 91 votes
    The Perfect Banana Bread | Stress Baking
    The Perfect Banana Bread | Stress Baking
    The Perfect Banana Bread | Stress Baking
    The Perfect Banana Bread | Stress Baking

    This is THE BEST banana bread recipe – easy to make, moist banana bread that is crisp on the outside and loaded with flavor. One bowl, no mixer required! This is the ONLY banana bread recipe you’ll ever need! Only have one banana? Try my small batch one banana muffins!

    A loaf of golden banana bread, sliced on a white plate

    I’m not a fan of bananas in general, but good lord do I love banana bread. There’s something about the aroma that is so calming and comforting. Somehow, over the years, banana bread became my go-to comfort food.

    Side note: Does Yankee Candle make a banana bread scent? I’m going to look into that, ASAP. (Okay, I looked, and they don’t – but this company does!)

    I’ve spent an embarrassing amount of time in the kitchen desperately trying to come up with the perfect banana bread recipe. After many, many iterations of this recipe, I finally found the perfect combination.

    Why this is my favorite banana bread recipe

    It’s moist, but not heavy. It’s flavorful, but not loaded with sugar. The top has just the right amount of crunch, and the whole thing smells amazing. 

    Bananas ripe for banana bread

    The best kind of bananas for banana bread

    You’re making banana bread, so guess what the most critical ingredient is? The bananas! Having the most ripe bananas possible is going to be the key to your success.

    The darker the peel is, the more ripe and sweet it is. You want the bananas to be practically black for optimal flavor. They’re going to be falling apart when you peel them – and that’s perfect! You’ve probably heard them referred to as overripe bananas.

    I find that I can tell when they’re almost ready to go because my whole pantry smells like bananas. And while it’s not my favorite scent, it sure does make it easy to know when to use them.

    An almost black banana

    Oh, no – my bananas aren’t ripe!

    You have a couple options:

    • Offset the flavor by tweaking the other ingredients. Because the bananas won’t be as flavorful or sweet, you can add another few tablespoons of brown sugar and another pinch of salt to help with the overall flavor profile.
    • You can quickly ripen the bananas by placing them on a foil-lined baking sheet and baking them at 300°F for 15 minutes, or until the peels are black. Let them cool, then add them to the bowl and start mashing!
    Four photo collage showing the process of making banana bread batter

    How to make the perfect banana bread

    • Make sure your bananas are ripe. Like I mentioned above, I’m talking the darkest bananas possible – or at the very least, yellow with streaks of brown on the peel. The more ripe they are, the more flavor and sweetness they’re going to add.
    • If you’re not a fan of small banana chunks in your bread, you can blend the bananas instead of just mashing them. But for banana-lovers, a good, old fashioned mashing is all it takes.
    • When I say that you need to coat the pan with nonstick spray, I mean it. Make sure you cover every inch to ensure your loaf comes out easily when it’s done.
    • Don’t have buttermilk handy? You can substitute ⅓ scant cup whole milk mixed with 1 teaspoon of white vinegar or freshly squeezed lemon juice. Just stir the two to mix, and let sit on the counter for 5-10 minutes before using.
    A closeup shot of slices of golden brown banana bread

    Banana bread flavor variations

    • Add some crunch! I don’t add nuts to mine when I make it, but I know lots of people love the added crunch of walnuts. If you’re into that sort of thing, toss ½ cup of chopped walnuts into the batter, and maybe sprinkle some on top, too – you know, for good measure. 
    • Want to add fresh blueberries? Toss 1 ½-2 cups fresh blueberries in 1 Tablespoon all purpose flour to coat, then gently fold into the batter at the end of step 5.
    • Try adding cranberries and lemon. Add 1 ½ cups cranberries and 1 Tablespoon fresh lemon zest.
    • You can’t go wrong with chocolate chips, either. Add ½ cup milk, semisweet, or dark chocolate chips.
    • Drizzle the top with peanut butter! Warm a couple tablespoons peanut butter in the microwave and then drizzle it on top of the baked loaf.

    How do you keep banana bread moist?

    To make sure you have moist banana bread and that it doesn’t dry out, you should always wrap it tightly in plastic wrap, tin foil, or store it in an airtight container. Even better? Wrap it and stick it in a covered container.

    That crack down the middle of freshly baked bread is what I live for. It’s imperfectly perfect, and that’s exactly the way I like it. I know lots of people like to lie a thin slice of banana down the top, but I’m not about that life.

    A front shot of a sliced loaf of golden brown banana bread

    Does banana bread freeze well?

    Yes! Make sure your loaf has cooled completely, and then wrap each the loaf tightly in a couple layers of plastic wrap and then put it in a large resealable bag and seal tightly.

    Place in your freezer for up to 2 months.

    To defrost, remove the loaf from the plastic bag, unwrap, and let set on a wire rack until it comes to room temperature (about 3 hours). 

    A closeup shot of slices of golden brown banana bread on a white plate

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    A loaf of golden banana bread, sliced on a white plate

    The Perfect Banana Bread

    4.83 from 91 votes
    This is THE BEST banana bread recipe – easy to make, moist, perfect banana bread that is crisp on the outside and loaded with flavor. One bowl, no mixer required! Next time, try out my triple chocolate banana bread, cranberry pumpkin banana bread, paleo banana berry breakfast cookies.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes
    Servings 8 to 10 slices (1 loaf)
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • 9″x5″ loaf pan
    • Potato masher
    • Mixing bowls
    • Whisk

    Ingredients
     
     

    • 1 cup mashed very ripe banana, about 3 medium bananas
    • 2 eggs, room temperature
    • ⅓ cup buttermilk
    • ½ cup melted unsalted butter, canola oil, or greek yogurt
    • 1 teaspoon pure vanilla extract
    • 1 cup light brown sugar, packed
    • 1 ¾ cup all purpose flour
    • 1 teaspoon baking soda
    • pinch of salt
    • pinch of ground cinnamon, optional

    Instructions
     

    • Preheat oven to 325°F and spray a 9×5 loaf pan with non-stick spray. Set aside.
    • In a large bowl, mash banana to remove as many of the lumps as possible. If desired, run through a food processor or blender for a couple seconds.
      1 cup mashed very ripe banana
    • Add eggs, buttermilk, butter or oil, vanilla and whisk until well combined.
      2 eggs | ⅓ cup buttermilk | ½ cup melted unsalted butter | 1 teaspoon pure vanilla extract
    • Add brown sugar and whisk again until well combined.
      1 cup light brown sugar
    • Add flour, baking soda, salt and cinnamon, and whisk until just combined.
      1 ¾ cup all purpose flour | 1 teaspoon baking soda | pinch of salt | pinch of ground cinnamon
    • Pour batter into prepared pan and bake on rack in the lower third of the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean.
    • Leaving loaf in the pan, place on wire rack to cool for 15-20 minutes. Invert and carefully remove loaf and place back on wire rack to cool completely.
    • Slice into 8 pieces and enjoy!

    Video

    Notes

    • Don’t have buttermilk handy?  You can substitute ⅓ scant cup whole milk mixed with 1 teaspoon of white vinegar or freshly squeezed lemon juice. Just stir the two to mix, and let sit on the counter for 5-10 minutes before using.
    • If you’re not a fan of small banana chunks in your bread, you can blend the bananas instead of just mashing them.
    • For a crunch, add ½ cup of chopped walnuts into the batter, and maybe sprinkle some on top, too.
    • Want to add fresh berries? Toss 2 cups fresh blueberries in 1 Tablespoon all purpose flour to coat, then gently fold into the batter at the end of step 5.
    • Make sure you cover every inch of your loaf pan with nonstick spray to ensure your loaf comes out easily when it’s done.
    • To make sure your banana bread doesn’t dry out, you should always wrap it tightly in plastic wrap, tin foil, or store it in an airtight container. Even better? Wrap it and stick it in a covered container.
    • To freeze, wrap each completely cooled loaf tightly in a couple layers of plastic wrap and then put it in a large resealable bag and seal tightly. To defrost, remove the loaf from the plastic bag, unwrap, and let set on a wire rack until it comes to room temperature (about 3 hours).
    • To make muffins, fill muffin tin cups ¾ full and bake for 5 minutes at 425°F, then turn the oven temperature down to 350°F. Bake for another 16-18 minutes, or until a toothpick inserted in the center comes out clean and tops are set and golden.

    Nutrition

    Calories: 346kcal | Carbohydrates: 53g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 166mg | Fiber: 1g | Sugar: 30g | Vitamin A: 442IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
    Course Breakfast
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

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      Recipe Rating




    1. Linda B

      January 09, 2023 at 9:42 pm

      5 stars
      Finally! Our black bananas from the freezer lived up to their potential. Today was their day! I made three variations. One walnut, good. One PB&J Really good. One with Bob’s Red Mill Gluten free baking mix, dried cranberries, and lemon essential oil (no lemons)…OMG amazing. I was anticipating the bread being gritty as GF usually is, so I added 1/4 cup rolled oats to distract from the grit, and a few extra spoons of banana to compensate for the usual dryness of GF. Well, it wasn’t gritty at all and really delicious. I love how easy it was to make variations. One thing I loved about this was the glossy crust. Great flavor. Thanks~!

      Reply
      • Leslie Kiszka

        January 11, 2023 at 5:48 pm

        So glad you enjoyed it!

        Reply
    2. Russ

      August 29, 2022 at 10:00 am

      5 stars
      Your banana bread is the absolute best! Moist, yet firm, and very, very flavorful. Can’t wait to have some more!

      Reply
      • Leslie Kiszka

        August 30, 2022 at 9:41 am

        So glad you like it!

        Reply
    3. Gail

      February 05, 2022 at 9:27 am

      5 stars
      Made this the other day, just so I can have it this morning after the icy weather. Delicious with home made cream cheese my sister-in-law brought me the other day.

      Reply
      • Leslie Kiszka

        February 07, 2022 at 9:34 am

        So happy to hear that, sounds delicious!

        Reply
    4. Ruth Ann

      September 27, 2021 at 11:00 am

      5 stars
      I have made this recipe at least 6 times and it always turns out perfectly. I highly recommend it. I have some ripe bananas right now that I will be using for this very recipe. I too added chopped walnuts. Try & enjoy.

      Reply
      • Leslie Kiszka

        September 28, 2021 at 9:56 am

        I’m so glad you like it and that it’s become a new favorite of yours, too!

        Reply
      • SUSAN

        January 30, 2022 at 5:07 pm

        5 stars
        I’ve made this 2-3 times using melted butter and it always cones out perfectly. The center us always done which can be an issue with some recipes. I’m guessing it’s placing the pan on the lower rack and setting the oven at 325 F?

        Reply
      • SUSAN

        January 30, 2022 at 5:08 pm

        5 stars
        I’ve made this 2-3 times using melted butter and it always cones out perfectly. The center is always done, which can be an issue with some recipes. I’m guessing it’s placing the pan on the lower rack and setting the oven at 325 F?

        Reply
    5. Emily Thompson

      August 25, 2021 at 3:47 pm

      5 stars
      This will be my new go to banana bread recipe 10/10 so good. I made a few modifications such as sour cream instead of buttermilk, 1 1/2t instead of 1t vanilla and 1t cinnamon instead of a pinch. It was perfect thanks for the recipe

      Reply
      • Leslie Kiszka

        August 27, 2021 at 10:38 am

        I’m so glad you liked it, thank you so much for coming back to leave a rating and comment to share your experience!

        Reply
    6. Andrea Wirpel

      July 11, 2021 at 8:28 am

      The BEST, BEST, BEST banana bread recipe. Grateful to my daughter and friend for finding you!

      Reply
      • Leslie Kiszka

        August 03, 2021 at 9:54 am

        So glad you like it!

        Reply
    7. Claudia Blair

      April 09, 2021 at 6:42 pm

      5 stars
      This is officially my go-to banana bread recipe. The first time I made it, i made 4 mini loaves. They disappeared quickly! My family loved it. Thank you for this incredible recipe!

      Reply
      • Leslie Kiszka

        April 10, 2021 at 7:57 am

        I’m so happy to hear it – thanks so much for coming back to leave a comment and rating!

        Reply
    8. Lesley Stewart

      March 10, 2021 at 7:27 pm

      5 stars
      Used buttermilk was wonderful!

      Reply
    9. Michele

      March 09, 2021 at 3:34 pm

      5 stars
      This is my most favorite banana bread recipe! I love it so much. It came out perfectly in a bundt pan. We added walnuts and extra dark chocolate… YUM! Also, your trick to ripen bananas worked perfectly. <3 Thanks, Leslie!

      Reply
      • Leslie Kiszka

        March 09, 2021 at 3:40 pm

        I’m so glad you liked it and that the ripening trick worked for you – double win!

        Reply
    10. Kim

      February 12, 2021 at 12:07 pm

      So glad I found this recipe. This makes the best banana bread I’ve ever eaten. My husband doesn’t even like bananas and he loves this.

      Reply
      • Leslie Kiszka

        February 13, 2021 at 1:36 pm

        I’m so happy to hear that!

        Reply
    11. Diane

      February 04, 2021 at 7:33 am

      I make banana bread almost weekly. This recipe was awesome, moist, and easy to make. I added milk that I added vinegar to. This made butter milk. Then, I added chocolate chips to one batch, and nuts to another batch. Some I made into muffins. Baked them for 28 minutes. The loaf does best in a glass bread pan. My new favorite.

      Reply
      • Leslie Kiszka

        February 07, 2021 at 12:21 pm

        So glad it’s a favorite of yours!

        Reply
    12. Sarah Thompson

      January 21, 2021 at 6:56 am

      Fantastic recipe! I had been using the same one for years and thought I would switch it up a bit and so glad that I did!

      Reply
      • Leslie Kiszka

        January 21, 2021 at 9:10 am

        I’m so happy to hear it – so glad you liked it!

        Reply
    13. Linda Holmes

      December 17, 2020 at 4:28 pm

      I’ve made this banana bread several times now. My family loves it. I plan on giving some out this year to the mail lady and the UPS guy. We’ve kept him pretty busy what with this COVID stuff. Merry Christmas and thank you!

      Reply
      • Leslie Kiszka

        December 18, 2020 at 9:33 am

        That’s so kind of you, thank you for gifting your delivery people and for coming back to leave a comment!

        Reply
    14. Ruth Ann

      December 17, 2020 at 4:06 pm

      It is true – this is the best banana bread. I Make it every time I have very ripe bananas.
      Freezes well. I do add some chopped walnuts.

      Reply
      • Leslie Kiszka

        December 18, 2020 at 9:33 am

        So glad you like it – thank you so much for coming back to leave a comment!

        Reply
    15. Linda

      November 20, 2020 at 12:38 pm

      This was delicious! I substituted 3/4 c sour cream thinned with 1/4 c milk for the buttermilk recipe called for. I added some chopped pistachios and yum. Thank you for this recipe!

      Reply
      • Leslie Kiszka

        November 20, 2020 at 1:06 pm

        I’m so glad you liked it!

        Reply
    16. Emily

      November 20, 2020 at 12:26 am

      5 stars
      Just baked this tonight. I must say this is the best banana bread so far…

      Reply
      • Leslie Kiszka

        November 20, 2020 at 1:05 pm

        That makes me so happy, thank you for your comment and rating!

        Reply
    17. Arlene

      November 14, 2020 at 5:02 pm

      So good! My family was very pleased! Thank you for this recipe!

      Reply
    18. Stephanie

      November 05, 2020 at 9:07 am

      5 stars
      So yummy! I used greek yogurt in place of oil or butter and reduced the sugar to 2/3 cup. Added some walnuts and chocolate chips and this is now my go-to banana bread recipe. I always end up tweaking recipes when baking but rarely return to one… this one is a great banana bread base and easy to get a little creative with!

      Reply
    19. Sharmaine

      September 15, 2020 at 1:45 pm

      5 stars
      This is the ONLY recipe I’m following for banana bread. Very soft and moist. Easy to make. I only use 3/4 cup brown sugar and it’s the sweetness level my family loves. Thank you!

      Reply
      • Leslie Kiszka

        September 16, 2020 at 1:13 pm

        I’m so happy to hear this – thanks for coming back to share your experience and add a rating!

        Reply
    20. Paul

      August 28, 2020 at 10:06 am

      4 stars
      Very good recipe. I added 1tsp of nutmeg……mmmm good. Also, I baked it in my new Brava Oven. Don’t know if you are familiar with that so here’s a link to their site. http://brava.com. Let me know what you think about the Brava. It’s a real multi-taskers.

      Reply
    21. Garima Jain

      August 24, 2020 at 4:43 pm

      I really want to try this recipe, but I am allergic to eggs. Do you have any suggestions on egg replacer?

      Reply
      • Leslie Kiszka

        August 25, 2020 at 10:05 am

        I haven’t tried it personally, but I have a friend that makes this and swears by replacing the egg with: 1 tablespoon ground flaxseed in 3 tablespoons water (stirred together before adding).

        Reply
    22. Nettle

      July 13, 2020 at 10:55 am

      5 stars
      I’ve been looking for the perfect nut-free banana bread recipe…I found out I am allergic to nuts and I’ve never been able to modify my nut-full recipe and get the same results without nuts. This is PERFECT! The only thing I changed was to swap the buttermilk with whole yogurt (we don’t usually have milk, or buttermilk, in the house…but we always have yogurt). It was divine! It’s also all gobbled up now!! Thank you for posting!

      Reply
      • Leslie Kiszka

        July 14, 2020 at 10:10 am

        Ahh I’m so glad you liked it! Thanks so much for coming back to leave a rating and share your experience.

        Reply
    23. Alfred

      July 12, 2020 at 6:37 pm

      5 stars
      This is it. Moist, soft and delicious. I added a pecan oatmeal crumble on top for that tasty crunch. I baked it at 325 and it’s perfect. Thank you.

      Reply
      • Leslie Kiszka

        July 13, 2020 at 10:31 am

        I’m so glad you liked it – thanks so much for coming back to leave a comment and rating!

        Reply
      • Joyce Goldberg Strongin

        April 02, 2021 at 12:07 pm

        @Leslie Kiszka, can I use Half regular flour and half gluten free flour to make it less sry

        Reply
    24. Betty Tourelle

      June 19, 2020 at 2:02 pm

      5 stars
      This is the second time making this recipe. It’s the BEST banana bread we have ever had. Easy to make and absolutely delicious. My 8 year old grandson is here visiting today and he is so excited making it. It’s in the oven now and he’s short on patience, anxiously counting down the timer. LOL!

      Reply
      • Leslie Kiszka

        June 19, 2020 at 2:09 pm

        This makes me so happy, I’m so glad you like it so much! Thank you for coming back to leave a comment and rating and share your experience :)

        Reply
      • Jane

        September 16, 2020 at 2:40 am

        I dont know what happened to my bread, i used this recipe and it was toooo sweet like i could only taste sugar yet i actually have a sweet tooth. It didnt rise well and it took me more than an hour 30 for it to cook in the middle and still it wasnt properly done. I followed the method as it is but

        Reply
        • Leslie Kiszka

          September 16, 2020 at 1:15 pm

          I’m not sure what may have happened to your bake either, and unfortunately since I wasn’t there I’m not sure how much I can help – but I’d like to try!

          It sounds like maybe the sugar wasn’t fully incorporated during the mixing process which could have resulted in pockets of sugar you were able to taste prominently. That could also result in the batter not baking and rising properly.

          I’d also suggest calibrating your oven, as it sounds like it may run on the low side as well: https://stressbaking.com/how-to-calibrate-your-oven/

    25. Alexis Bell

      June 11, 2020 at 7:54 pm

      where is the 1/2 cup melted butter, canola oil, greek yogurt portion added?

      Reply
      • Leslie Kiszka

        June 11, 2020 at 8:20 pm

        It’s listed in step #3!

        Reply
        • Fino Caraco

          June 12, 2020 at 7:25 pm

          5 stars
          This recipe is outstanding! I have made it several times. It would be nice if you could post this with the metric version as well.

        • Leslie Kiszka

          June 12, 2020 at 9:50 pm

          I’m so glad you like it, thank you so much coming back to leave a comment and rating! I understand that users outside the US prefer metric measurements, so I’ve created this page to help with volume conversions: https://stressbaking.com/volume-conversions-for-baking-recipe-ingredients/

          I would like to someday list metric measurements next to imperial measurements, but since I had hundreds of recipes that I’ll need to go back and edit… it’s going to take a while ;) Hope that page helps in the meantime!

    26. Lisa

      June 02, 2020 at 12:14 am

      5 stars
      I bake a lot . Tried so many banana breads and most have something wrong with the taste or texture. This is perfect! This is best I ever baked! I added 1/2 cup walnuts and on top like you suggested. Thank you !!

      Reply
      • Leslie Kiszka

        June 02, 2020 at 1:04 pm

        I’m so glad you liked it – thank you so much for coming back to leave a comment and rating!

        Reply
    27. Jodie Fennessy

      May 29, 2020 at 10:10 am

      5 stars
      I have made this bread recipe several times now. So deliciously. Two important things; add plain yogurt instead of buttermilk. I make my own yogurt, so it’s an ingredient I do not have to buy. Secondly, other recipes call for more than one banana…we love bananas….hate to give em up for banana bread. Usually have at least one….PERFECT!

      Fresh, moist “Perfect Banana Bread” has become a staple in our home!

      Reply
      • Leslie Kiszka

        May 29, 2020 at 2:16 pm

        So glad you like it – thanks for coming back to leave a comment and rating! If you’re looking for a recipe specifically for a single banana, check out my one banana bread muffin recipes: https://stressbaking.com/one-banana-muffins/

        Reply
    28. Guadalupe Miranda

      May 25, 2020 at 4:58 pm

      5 stars
      Hello! I only have a porcelain container to bake the batter in. When using porcelain, do we have to adjust the temp or time? Thank you!

      Reply
      • Leslie Kiszka

        May 25, 2020 at 5:37 pm

        I haven’t made my banana bread in a porcelain dish personally, but since it retains heat and acts as a bit of an insulator like glass, you may want to turn the temperature down by 25° and bake longer (but how much longer can be tough to determine).

        Reply
        • Guadalupe Miranda

          June 24, 2020 at 9:35 pm

          5 stars
          So I made it with the porcelain dish with the same time and temperature, and the loaf was still very moist in the inside! The outer part of the loaf was a little dry, so I might just adjust the temperature and leave it for that same amount of time. Making it again tonight!

        • Leslie Kiszka

          June 27, 2020 at 7:00 pm

          I’m so happy to hear that – thanks for coming back to leave a comment and rating!

    29. Alex Christine

      May 10, 2020 at 8:04 pm

      5 stars
      I came across this recipe on Pinterest trying to save my overripe bananas. Turned out great! Thank you for sharing

      Reply
      • Leslie Kiszka

        May 12, 2020 at 5:22 pm

        So glad you liked it – thank you so much for coming back to leave a comment and a rating!

        Reply
    30. Valeria Susanina

      May 06, 2020 at 3:48 pm

      5 stars
      I tried this recipe today and it came out great. As a matter of fact, it is my favorite banana bread.

      Reply
      • Leslie Kiszka

        May 06, 2020 at 5:11 pm

        I’m so happy to hear it – thanks for coming back to leave a comment and rating!

        Reply
    31. kuki

      May 04, 2020 at 9:01 am

      4 stars
      I added dates and almond ,it’s looked pretty done on outside ,but bit miost on inside maybe I added buttermilk without measuring properly,but only thing I’m worried about is burnt bottom of my bread is there anything to prevent it

      Reply
    32. Joy

      April 28, 2020 at 6:58 am

      Can I use bread flour? On lockdown, that’s what I have.

      Reply
      • Leslie Kiszka

        April 28, 2020 at 9:40 am

        Unfortunately, I actually wouldn’t recommend that. Since banana bread is actually more like cake than bread, the bread flour will give it a different consistency that’s not what you’re really looking for in a moist loaf of banana bread.

        Reply
        • Ronnie Gutierrez

          September 21, 2021 at 3:25 pm

          5 stars
          The best banana bread n muffins I ever made . Used pecans on my banana bread n chocolate chips on the muffins. Both turned our sore good crispy on the outside n super moist on the inside so yummy .. thanks so much for all the helpful tips it does make a finger lickin banana bread.. I’m sharing this information to my family n friends .. awesome5 stars

        • Leslie Kiszka

          September 21, 2021 at 3:31 pm

          I’m so glad you liked it – thanks so much for the rating and comment to share your experience, I really appreciate it!

    33. Ingrid

      April 25, 2020 at 3:05 pm

      5 stars
      My new go- to recipe. Love that it is all in one bowl!

      Reply
      • Leslie Kiszka

        April 26, 2020 at 8:44 am

        That’s one of my favorite parts about it, too – thank you so much for coming back to leave a comment and rating! <3

        Reply
    34. Sharon

      April 19, 2020 at 2:26 pm

      5 stars
      I didn’t have buttermilk so I used heavy cream and 2 TBSP of butter. I also added a praline pecan topping. Fantastic.

      Reply
      • Leslie Kiszka

        April 20, 2020 at 8:31 am

        So glad you liked it – thanks for coming back to leave a comment and rating!

        Reply
    35. Karen

      April 12, 2020 at 2:30 pm

      5 stars
      On lock down so limited stuff…. was concerned with using baking soda so used baking powder, not enough brown sugar so had to use a tad of white sugar, had to make the buttermilk using the last of the vinegar…. my house smells amazing and cannot wait to taste it! The batter was quite tasty though! Will follow up and let you know how it taste!

      Reply
      • Leslie Kiszka

        April 12, 2020 at 2:41 pm

        Sounds like you were resourceful – I hope you like it!

        Reply
    36. Tania

      April 10, 2020 at 9:20 am

      5 stars
      Thank you so much for this recipe. This is definitely going to be my one and only banana bread recipes. I had tried out dozens before but , this one is just perfect. My only addition to this recipe was a teaspoon of cinnamon . but that’s only because I love cinnamon. ❤️❤️❤️❤️

      Reply
      • Leslie Kiszka

        April 12, 2020 at 2:42 pm

        Sounds awesome – thanks so much for coming back to leave a comment and rating!

        Reply
    37. FRancine

      April 10, 2020 at 1:04 am

      I plan to try your recipe for the banana bread, you put in baking soda and no baking powder, is this OK?

      Reply
      • Leslie Kiszka

        April 10, 2020 at 9:17 am

        That’s correct, you can make the recipe as written as it’s tested and loved by many!

        Reply
    38. R Z

      April 09, 2020 at 11:17 am

      5 stars
      Better than any recipe I had previously used. This is delicious!!

      Reply
      • Leslie Kiszka

        April 09, 2020 at 1:57 pm

        Your comment is so appreciated – thank you for coming back to leave a comment and rating!

        Reply
    39. Paula B.

      April 08, 2020 at 10:18 pm

      5 stars
      This is excellent Banana Nut Bread. I used melted butter instead of the canola oil, and added walnuts. It just gets better and better. Thank you for sharing!

      Reply
      • Leslie Kiszka

        April 09, 2020 at 10:30 am

        So glad you enjoyed it – thank you for coming back to leave a comment and rating!

        Reply
    40. Julie

      April 03, 2020 at 1:03 pm

      Good morning, please, if you can give the weight of dry ingredients…specifically flour. Either in ounces or grams. Thank you.

      Reply
      • Leslie Kiszka

        April 03, 2020 at 3:28 pm

        Take a look at this post with conversions – just scroll down near the bottom part of the post! https://stressbaking.com/volume-conversions-for-baking-recipe-ingredients/

        Reply
    41. sarah

      April 02, 2020 at 2:07 pm

      can I substitute the oil for butter?

      Reply
      • Leslie Kiszka

        April 02, 2020 at 2:13 pm

        Yep, go ahead and substitute it for an equal amount of melted (and slightly cooled) butter!

        Reply
    42. EFars

      March 30, 2020 at 5:11 pm

      I don’t have buttermilk, and since we are suffering from a COVID lockdown, I can’t run up to the store… is there an alternative?

      Reply
      • EFars

        March 30, 2020 at 5:16 pm

        Oops!! Just read the comments below.. I see the substitute now. Off to baking!! :-)

        Reply
      • Leslie Kiszka

        March 30, 2020 at 5:19 pm

        I’m right there with you – we’re out of just about everything ourselves right now!

        I don’t know if you have any milk in the house at all, but if do you – measure out 1 cup of milk and then remove 1 Tablespoon of that milk, add 1 Tablespoon of white vinegar or lemon juice and give it a stir. Let it stand for about 5 minutes and you can use that as homemade buttermilk.

        If you don’t have any milk at all, you can try 3/4 cup of plain yogurt mixed with 1/4 cup water if you have that – you’ll get a slightly different result, but still good.

        The last one I know of is 1/2 cup sour cream mixed with 1/2 cup water.

        I don’t know if any of these will work with what you have on hand, but I hope so!

        Reply
    43. Lolly

      March 29, 2020 at 7:38 pm

      5 stars
      Since we are on lockdown because of Coronavirus. I have been doing some serious baking. My house never smelled so good. I just took this banana bread out of the oven and it is so good. We couldn’t wait for it to cool completely. Thank you so much for sharing this recipe.

      Reply
      • Leslie Kiszka

        March 29, 2020 at 8:05 pm

        I’m so glad you like it – thanks for coming back to leave a comment and a rating!

        Reply
    44. Nikky

      March 23, 2020 at 11:28 pm

      5 stars
      Oh my heavens. THANK YOU! I have tried over 20 different recipes for banana bread over the past six years and I have NEVER had one of them turn out. They’ve either been underdone or burnt on the outside. This was the one that finally worked and it was SO good!! Definitely going In my fave recipe book!

      Reply
      • Leslie Kiszka

        March 25, 2020 at 9:48 am

        You made my day with your comment, I’m so glad you love it as much as I do. Thank you so much for coming back to leave a comment and a rating!

        Reply
    45. Sam

      March 19, 2020 at 8:06 pm

      5 stars
      This really is the best banana bread ever. Even better with mini chocolate chips!

      Reply
      • Leslie Kiszka

        March 20, 2020 at 2:08 pm

        I’m so glad you like it! Thank you so much for coming back to leave a review.

        Reply
    46. Carla Flores

      March 19, 2020 at 1:16 am

      5 stars
      One of the best banana bread recipe I’ve tried! I added chocolate chips and almonds on top! ❤️❤️❤️ Thanks for sharing it

      Reply
      • Leslie Kiszka

        March 20, 2020 at 2:08 pm

        I’m so glad you like it! Thank you so much for coming back to leave a review.

        Reply
    47. Lisa

      February 23, 2020 at 9:24 am

      5 stars
      This recipe is named correctly!
      I have made this banana bread several times and it has been perfect every time and I make it GLUTEN FREE.
      For the flour I have used Bob’s Redmill gluten free cup for cup or King Arthur Flour measure for measure. I never have buttermilk so I use the substitution and I have used canola oil not yogurt. Key for me for this recipe is use 3 bananas. Otherwise, it’s perfect (probably because of the GF flour). I have tried so many recipes and this one I keep going back to. This one time, I was a little “extra” and I put a streussel topping on it… amazing!

      Reply
      • Leslie Kiszka

        February 24, 2020 at 7:49 am

        I’m so happy to hear that you liked it – thank you so much for coming back to leave a comment and rating!

        Reply
    48. Janice Verzosa

      February 17, 2020 at 2:05 pm

      5 stars
      Excited to make this recipe… From Phillipines️

      Reply
    49. Nangira

      February 17, 2020 at 1:13 pm

      5 stars
      My nephew who isn’t a fan of cakes really enjoyed this. I am always ready to munch on banana bread so I most definitely enjoyed it.

      Reply
      • Leslie Kiszka

        February 24, 2020 at 7:50 am

        I’m so happy to hear that you liked it – thank you so much for coming back to leave a comment and rating!

        Reply
    50. Justin

      February 17, 2020 at 10:17 am

      5 stars
      Out of the few online banana bread recipes I have tried, this has been one of the best! Mine only took about 45 minutes in my oven, but came out perfect! Will defintely be experimenting in the future to see what else I can add into it like chocolate chips, nuts, etc.

      Reply
      • Leslie Kiszka

        February 24, 2020 at 7:50 am

        I’m so happy to hear that you liked it – thank you so much for coming back to leave a comment and rating!

        Reply
    51. Eve

      February 10, 2020 at 11:59 pm

      5 stars
      I used almond milk instead of butter milk. Added raisins, coconut, and a little khalua and I couldn’t keep away lol! Love this recipe!!

      Reply
      • Leslie Kiszka

        February 11, 2020 at 12:43 pm

        That sounds amazing! Thank you for coming back to share your experience and leave a rating, I really appreciate it!

        Reply
    52. Ana

      February 10, 2020 at 10:24 pm

      Hi, is there a way to substitute the butter milk for 2%? Or yogurt?
      Thanks!

      Reply
      • Leslie Kiszka

        February 11, 2020 at 12:42 pm

        Definitely, it just may result in a slightly different texture and flavor than the recipe as written. You can substitute 1:1 for 2% milk.

        Reply
    53. Mary Brandt

      January 16, 2020 at 12:03 am

      4 stars
      So delicious and easy! Just make sure the bananas are suuuuupeer ripe for the sweetness to come through!

      Reply
      • Leslie Kiszka

        January 16, 2020 at 9:41 am

        So glad you liked it – thank you so much for leaving a comment and rating!

        Reply
    54. Brittany

      January 07, 2020 at 7:36 pm

      5 stars
      Soooo good! My family loved it.

      Reply
      • Leslie Kiszka

        January 08, 2020 at 9:32 am

        I’m so glad! Thanks so much for leaving a comment and rating to share the love <3

        Reply
    55. Kim Shell

      January 04, 2020 at 8:50 pm

      5 stars
      Love this banana bread! Super moist and light and makes a nice high loaf! I usually make a family recipe for banana bread but not anymore! This is my new banana bread recipe!

      Reply
      • Leslie Kiszka

        January 05, 2020 at 11:00 am

        Yay! Thank you so much for your feedback and rating!

        Reply
    56. Ashna Torvend

      December 22, 2019 at 5:19 pm

      5 stars
      I love this recipe. I substituted apple sauce for eggs and added a tsp of nutmeg.
      It came out really nice.

      Reply
      • Leslie Kiszka

        December 23, 2019 at 9:02 am

        So glad you liked it – thank you for coming back to leave a comment and rating, it’s greatly appreciated!

        Reply
    57. Pauline Hill

      December 04, 2019 at 4:24 am

      5 stars
      I made it today. Everyone loved it. I used 10 lbs of banana’s. I bake lots of goodies for mykidd and grandkids for Christmas. Usually its just pumpkin bread but I thought I’d add this this year. All ng with my variety of cookied and candies, this will be perfect. Thank you so much.

      Reply
      • Leslie Kiszka

        December 04, 2019 at 12:50 pm

        I’m so glad – you’re such a good family member! :) Thank you so much for coming back to leave a comment and a rating, I greatly appreciate it.

        Reply
    58. Tami

      November 23, 2019 at 11:51 am

      5 stars
      I made this using non-fat greek yogurt instead of the oil. I have to say, this is my first banana bread that came out moist! Crunchy on the outside & moist inside!

      Reply
      • Leslie Kiszka

        November 23, 2019 at 5:17 pm

        I’m so happy to hear that! Thanks so much for coming back to leave a comment and a rating, I really appreciate it!

        Reply
    59. Jenny

      November 05, 2019 at 4:28 pm

      5 stars
      Hi! I want to make this recipe for Christmas (due to trying it and it was amazing), but I am trying to figure out if I could freeze the recipe? I have to make about 5 batches!
      Please let me know!

      Thanks :)
      Jenny

      Reply
      • Leslie Kiszka

        November 06, 2019 at 11:26 am

        Thank you for stopping by to leave a comment and a rating, I’m so glad you like it! To freeze each loaf, I would wrap it tightly in a couple layers of plastic wrap and then put it in a large resealable bag and seal tightly. I’m glad you asked, and I’m going to add a note to the recipe card about freezing.

        Reply
    60. Linds

      October 01, 2019 at 7:26 am

      5 stars
      I love banana bread and this tasted just like what my mother used to make but I never knew her recipe. Thanks!

      Reply
      • Leslie Kiszka

        October 01, 2019 at 4:15 pm

        So glad you liked it – thanks for stopping by to leave your feedback and a rating!

        Reply
    61. Yasmin

      July 28, 2019 at 6:56 pm

      4 stars
      This smelled and tasted amazing! My only problem with this recipe was the consistency was a lot spongier than I like and have had with other recipes. Overall, I would definitely recommend if you like bouncier, spongier breads.

      Reply
      • Leslie Kiszka

        August 09, 2019 at 10:21 am

        That’s my personal preference since it feels a little less dense and heavy than some other banana breads. I’m glad you still liked it!

        Reply

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    Hi there, I'm Leslie! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure. About Leslie ⟶

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