Breads & Doughs, Gemma's Best Recipes

Best Ever Banana Bread Recipe

4.5 from 271 votes
Get my chef-tested secrets and make this easy banana bread recipe featuring sweet banana flavor, a brown tender crust, and soft cake-like interior.
Best Ever Banana Bread Recipe - Incredibly moist and soft, this Banana bread really is the best recipe I have ever tried!!!

Hi Bold Bakers!

When it comes to comfort baking there is just nothing that can be compared to classic, easy Banana Bread recipe. Something about that toasty, sweet smell that fills the house always gets me. Banana Bread tends to be one of those recipes that you need a master recipe for, one that never fails you. If you’re like me you probably have your mum’s or granny’s Banana Bread recipe written on a scrap piece of paper that you occasionally misplace and then freak out when you can’t find it!

Well, freak out no more because I have your go-to, never-fail Best Ever Banana Bread recipe right here.

My Banana Bread Recipe Secrets

I have tried and tested so many Banana Bread recipes throughout my career. After time spent working in pastry and baking in restaurants to working in catering and now for myself, I have taken the best parts of all of the Banana Bread recipes I’ve ever created and combined them into one Best Banana Bread Recipe. Keep reading to find out the secrets to how you can get the best results.

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How Do You Make Banana Bread

When I think of Homemade Banana Bread I think of the sweet hearty banana flavor, a brown toasty crust, and a tender cake-like interior. To achieve that result, this recipe perfectly combines wholesome simple ingredients like sweet cinnamon, milk, ripe bananas, and a not so common ingredient: hearty oats.

The rolled oats soak up all the moisture and make for soft and moist banana bread. This recipe contains eggs, but if you don’t eat eggs you can use my egg substitute chart for baking. Once you combine your wet and dry ingredients, make sure you only fold them together so you don’t over mix the batter and make it tough.

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Making a Really Moist Banana Bread

In addition to adding oats to this recipe, flavorless oil like vegetable oil helps ensure you’ll get a really moist result. And here’s another secret trick: once you bake your banana bread, and you see a lovely golden brown color on top, take your bread out of the oven and cover it with aluminum foil while it’s still warm. Covering the bread with foil will steam the cake to make it extra soft and delicious, giving you a sticky top like you’d find in a gingerbread.

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If you’re craving some serious home-baked comfort food, I have you and your family covered with this recipe. Make sure to cut thick slices and enjoy it simply with butter. Once you give this Best Ever Banana Bread recipe a try, this will be your new go-to recipe.

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What if I’m gluten-free? Try the Best Gluten Free Banana Bread!

A lot you may be wondering how to make a banana bread gluten free and a little lower in sugar. Since swapping gluten-free flour for all-purpose can be a bit of a gamble, Bigger Bolder Baking‘s alternative baker Liv created an awesome recipe using alternative ingredients. This is the Best Gluten Free Banana Bread, made with a monkfruit sugar substitute, almond flour, and coconut flour, and this low sugar and low carb banana bread is great for everyone.

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This recipe does use eggs, but even the eggs in the bread can be replaced with flax egg making the bread entirely vegan.

How to Make A Chocolate Banana Bread

You can add chocolate chips to either of the above banana bread recipes, but for those of you that are chocoholics like me, I’ve created a recipe for a true chocolate banana bread! This Healthy Chocolate Banana Bread is not your average, as it has benefits! This bread combines a hefty 1/2 cup of cocoa powder, ground flax, coconut sugar, and coconut oil to make a nourishing and rich bread.

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The banana lightly sweetness the bread and the addition of chocolate chips make this the most satisfying breakfast, snack and of course dessert!

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Best Ever Banana Bread Recipe

4.5 from 271 votes
Get my chef-tested secrets and make this easy Banana Bread Recipe featuring sweet banana flavor, a brown tender crust, and soft cake-like interior.
Author: Gemma Stafford
Servings: 8 -10
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Get my chef-tested secrets and make this easy Banana Bread Recipe featuring sweet banana flavor, a brown tender crust, and soft cake-like interior.
Author: Gemma Stafford
Servings: 8 -10

Ingredients

  • cups (7 ½ oz/ 213g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ cup (2¼oz/64g) rolled oats (preferably quick-cooking)
  • cup (5oz/142g) sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 large eggs
  • cup (21/2floz/71ml) milk
  • ¼ cup (2floz/57ml) flavorless oil (canola, vegetable, sunflower oil)
  • teaspoons vanilla extract
  • 3 medium bananas , mashed

Instructions

  • Preheat your oven to 350°F (180°C)
  • Prepare a 9x5 loaf pan with parchment paper.
  • In a medium bowl, combine your dry ingredients (flour, baking soda, baking powder, oats, sugar, cinnamon, and salt)
  • In a large bowl, combine your wet ingredients (eggs, milk, oil, vanilla, and mashed bananas)
  • Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined. Do not over mix as this can make the banana bread tough.
  • Pour the banana bread batter into the pan and bake for 55 minutes or until a toothpick or cake tester comes out clean. Enjoy!
  • Store at room temperature wrapped in cling wrap for up to 3 days.

 

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Comments & Reviews

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Member
Donna Gaiduanliu David
3 days ago

Gemma, hello from India, your recipes are my go-to. I’ve been using your recipes for years now. I’ve made breads, cakes, cupcakes, cookies… I’ve just come to trust only your recipes especially when I’m trying something new. So thank you!!!!!
A grateful pregnant baker! (I’m 8 months pregnant and bake to pass time! )

Kaiyla
Guest
Kaiyla
4 days ago

The top crust of my banana bread is on the pale side why is it like that, did I made a mistake and its slightly dense but its turn out to be great love this recipe 💛

Eeeeeeee
Guest
Eeeeeeee
12 days ago

Bad

Bernadette caria
Guest
Bernadette caria
13 days ago

Hi gemma love your recipes and now i want to try you banana bread . Is the loaf tin you use a 1 lb or 2 lb tin . Live in Sardinia and all tins are 2lbs thanks again have a nice day

Arshiya
Guest
Arshiya
14 days ago

Hi gemma . I have made this banana bread alot of times and i loved it . My family loved it especially my father . Thankyou soo much for this recipe . Not only this, your crinkle cookies ,carrot cake and many more . You are the best . Thankyou soo much for all of these recipes . Much love from Pakistan

reeldeel
Member
reeldeel
15 days ago

I have been making this banana bread for nearly a year now. It is truly The Best! I always bake 2 loaves and use one for french toast on the weekends. Thank you so much Gemma. I hope this finds you well.❤

reankrisna
Member
reankrisna
15 days ago

Hi Gemma! Would like to ask if I’ll be using this recipe and bake this into donut shapes instead (using donut pan), would it take the shape and won’t crumble? I’ll be hanging the donuts in a donut wall and I’m a bit worried if this recipe would suit it. Just don’t want the traditional yeast donuts and would like to make cake donuts which for this one, banana flavor (will represent the yellow color from the color wheel of my donut wall). Thank you so much.

Tascha
Guest
Tascha
19 days ago

made this today and i thought i already had the best recipe but i was wrong! This was so great and had the perfect flavour. I love how much cinnamon is in it and it was fantastic with coconut oil (my personal flavour preference for all baking).

Sasha Cooper
Guest
Sasha Cooper
28 days ago

What an amazing Banana Bread ❤️❤️ My hubby couldn’t wait. I didn’t have the plain oats so I used a packet of Quacker Maple & Brown Sugar. The bread has just that perfect hint of maple, yum 😘 Thank you Jemma 😍 Wish I could attach a picture

Linh
Member
Linh
1 month ago

Hi Gemma,
What would be a good egg substitute for this recipe?

Thank you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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