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The Perfect Banana Bread Recipe

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5 from 114 votes

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

Michele said: “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! ⭐⭐⭐⭐⭐

I spent literal years trying to come up with the perfect banana bread recipe, and after many, many iterations of this recipe, I finally found the perfect combination! This is a moist banana bread recipe, 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.

I'm not a fan of bananas in general, but good lord do I love this 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!)

Key Ingredients

Sliced banana bread on a white plate surrounded by bananas, eggs and brown sugar
  • Banana – Because, you know, banana bread! You want them to be very ripe, and will need about 3 medium bananas.
  • Eggs – Make sure they're room temperature as that makes them easier to incorporate into the batter.
  • Buttermilk – I really don't recommend swapping this for anything else. If you don't have any, the good news is it's super easy to make your own buttermilk if you have milk and vinegar or lemon juice around.
  • Unsalted butter – I always call for unsalted butter because I want to control the amount of salt in my recipes. You can also swap it for canola oil or greek yogurt.
  • Pure vanilla extract – This really rounds out the flavor of the whole thing nicely.
  • Light brown sugar – I know some folks have had good results with dark brown sugar or coconut sugar, but I haven't tried those personally.
  • All-purpose flour – I haven't tried it with alternatives like almond flour, but if you do let me know how it goes!
  • Baking soda – The baking soda will interact with the acid in the buttermilk to give the loaf moisture and rise.
  • Salt – I only add a pinch of table salt as I want the sweetness of the ripe bananas to shine through.
  • Ground cinnamon – This is optional, but I really love the addition of cinnamon for the overall flavor.

How to make a simple banana bread recipe

Bananas mashed in a clear mixing bowl

Step 1: 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 of seconds.

Eggs being cracked into a clear bowl of mashed bananas

Step 2: Add eggs, buttermilk, melted butter, and vanilla and whisk until well combined.

Light brown sugar piled on top of mashed bananas

Step 3: Add brown sugar and whisk again until well combined.

Dry ingredients being added to a bowl of tan colored batter

Step 4: Add flour, baking soda, salt, and cinnamon, and whisk until just combined.

Banana bread batter being poured into a loaf pan

Step 5: 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.

Golden brown banana bread in a loaf pan

Step 6: Leaving loaf in the pan, place it on a wire rack to cool for 15-20 minutes. Invert and carefully remove the loaf and place it back on the wire rack to cool completely.

The best kind of bananas for banana bread

An almost black banana

You want to make perfect banana bread? Well, if you're making banana bread, so guess what the most critical ingredient is? The bananas! Having the ripest 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.

Oh, no – my bananas aren't ripe!

You have a couple of 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!

Tips for making the best banana bread

  • Make sure your bananas are ripe. Like I mentioned above, I'm talking about the darkest bananas possible – or at the very least, yellow with streaks of brown on the peel. The riper 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? The good news is it's super easy to make your own buttermilk if you have milk and vinegar or lemon juice around.
A slice of thick banana bread broken in half to show the moist interior

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 1/2 cup of chopped walnuts into the batter, and maybe sprinkle some on top, too – you know, for good measure. Voila – you've got banana nut bread!
  • Want to add fresh blueberries? Toss 1 1/2-2 cups fresh blueberries in 1 Tablespoon of all-purpose flour to coat, then gently fold into the batter at the end of step 5.
  • Try adding cranberries and lemon. Add 1 1/2 cups cranberries and 1 Tablespoon fresh lemon zest.
  • You can't go wrong with chocolate chips, either. Add 1/2 cup milk, and semisweet or dark chocolate chips.
  • Drizzle the top with peanut butter! Warm a couple of tablespoons of peanut butter in the microwave and then drizzle it on top of the baked loaf.

Can you use a banana bread recipe for muffins?

Heck yeah, you can! Use this same recipe, but instead of a loaf pan, fill muffin tin cups 3/4 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 the tops are set and golden.

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

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, aluminum foil, or store it in an airtight container at room temperature for up to 5 days. 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.

Does banana bread freeze well?

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

Place in your freezer for up to 2 months.

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

A slice of thick banana bread broken in half to show the moist interior

FAQs

What if my bananas aren't ripe?

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!

Can bananas be too ripe for banana bread?

Absolutely not! 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.

What are the ingredients in banana bread?

For my banana bread recipe, the ingredients are: bananas, eggs, buttermilk, melted butter, vanilla extract, light brown sugar, all-purpose flour, baking soda, salt, and ground cinnamon.

Is banana bread healthy or unhealthy?

I wouldn't call it healthy, but it's certainly better than sitting down with an entire sheet cake.

Does banana bread need to be refrigerated?

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

Can you freeze banana bread?

Yes! Make sure your loaf has cooled completely, and then wrap each loaf tightly in a couple of layers of plastic wrap and then put it in a large resealable bag and seal it tightly. Place in your freezer for up to 2 months. To defrost, remove the loaf from the plastic bag, unwrap it, and let set on a wire rack until it comes to room temperature (about 3 hours). 

Why does my banana bread crack on top?

I don't find the crack on top to be a bad thing – in fact, it's one of my favorite parts of this recipe! The crack happens when the loaf is starting to set in the oven, but continues to rise more.

What makes banana bread dark brown?

Golden brown color is good, but if it's dark brown that's usually a sign that there was too much baking soda included (aka: it was overmeasured). It can also happen if you use a dark loaf pan and your oven runs a bit hot.

Why is my banana bread dry?

If you use too much flour or not enough liquid ingredients, or the loaf is baked too long, the banana bread could turn out dry.

Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!

The Best Recipe for Moist Banana Bread

4.86 from 114 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, banana berry breakfast cookies.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 to 10 slices (1 loaf)

Ingredients
 

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 (150 g) mashed very ripe banana
  • Add eggs, buttermilk, butter or oil, vanilla and whisk until well combined.
    2 eggs
    1/3 cup (80 g) buttermilk
    1/2 cup (113 ½ g) unsalted butter, melted
    1 teaspoon pure vanilla extract
  • Add brown sugar and whisk again until well combined.
    1 cup (220 g) light brown sugar
  • Add flour, baking soda, salt and cinnamon, and whisk until just combined.
    1 3/4 cup (218 ¾ g) all purpose flour
    1 teaspoon baking soda
    pinch 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 1/3 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 1/2 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.
  • Storage: 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 at room temperature for up to 5 days. 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 3/4 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 Facts

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

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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Recipe Rating




144 Comments

  1. I made this bread exactly like the directions and it took 85 min to cook and still seems a little undercooked but didn’t want the outside to taste burnt so I took it out of the oven. Taste is good! Trying to figure out what I did wrong?

  2. This is a great recipe. I used substituted gluten-free flour and coconut sugar, and it turned out wonderful. The buttermilk (I used milk and vinegar) made a difference in the balance of flavors. This is my new favorite banana bread recipe.

  3. 5 stars
    I tried this recipe today and its so moist..but instead using APF..I used cake flour since I only have cake flour available in my kitchen …but super yummy..I’m gonna make this again ….

  4. I keep taking it out of the oven too early and it’s undone after i let it cool. Should I put it back
    In the oven?

    1. If it’s already baked in the oven and cooled, putting it back in is just going to warm it back up (and maybe brown the top), but the baking process itself has already completed activating the ingredients. Next time you make it, keep it in until you see the domed top and golden brown color, and give it a test with a toothpick to make sure it doesn’t come out wet.

    2. 5 stars
      Really enjoyed this recipe. I have made many different recipes. Just the right amount of sweetness, will keep this one for sure.

  5. 5 stars
    Banana bread – has been and will always be a firm favorite and I agree with you on the ripe ripe bananas
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  6. 5 stars
    This is the best recipe! It is my GO-TO for banana bread. I use mini-loaf pans and muffin pans instead of a large loaf pan, so the bake time is less. I add an extra banana to the mix and sprinkle the batter with extra brown sugar before putting it in the oven! Without any of these modifications, this is still the best recipe! Make it and save this recipe!

  7. 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~!

  8. 5 stars
    Your banana bread is the absolute best! Moist, yet firm, and very, very flavorful. Can’t wait to have some more!

  9. 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.

  10. 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.

    1. 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?

    2. 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?

  11. 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

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

  13. 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!

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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.

  20. 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!

  21. 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!

  22. 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!

  23. 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.

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

    1. 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).

  25. 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!

  26. 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.

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

  27. 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!

    1. 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

      1. 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/

      1. 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.

      2. 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!

  28. 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 !!

  29. 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!

  30. 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!

    1. 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).

      1. 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!

  31. 5 stars
    I came across this recipe on Pinterest trying to save my overripe bananas. Turned out great! Thank you for sharing

  32. 5 stars
    I tried this recipe today and it came out great. As a matter of fact, it is my favorite banana bread.

  33. 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

    1. 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.

      1. 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

  34. 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.

  35. 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!

  36. 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. ❤️❤️❤️❤️

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

  38. 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!

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

  40. 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?

    1. 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!

  41. 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.

  42. 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!

  43. 5 stars
    One of the best banana bread recipe I’ve tried! I added chocolate chips and almonds on top! ❤️❤️❤️ Thanks for sharing it

  44. 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!

  45. 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.

  46. 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.

  47. 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!!

  48. 4 stars
    So delicious and easy! Just make sure the bananas are suuuuupeer ripe for the sweetness to come through!

  49. 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!

  50. 5 stars
    I love this recipe. I substituted apple sauce for eggs and added a tsp of nutmeg.
    It came out really nice.

  51. 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.

  52. 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!

  53. 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

    1. 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.

  54. 5 stars
    I love banana bread and this tasted just like what my mother used to make but I never knew her recipe. Thanks!

  55. 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.