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Best Ever Banana Bread - Incredibly moist and soft, this Banana bread really is the best recipe I have ever tried!!!

Best Ever Banana Bread

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Hi Bold Bakers!

When it comes to comfort baking there is just nothing that can be compared to classic Homemade Banana Bread. Something about that warm sweet toasty 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.

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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 Ever” recipe that is the end all and be all of Banana Breads.

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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. This recipe perfectly combines wholesome simple ingredients like sweet cinnamon, hearty oats, milk and ripe bananas. The result is the ideal Best Ever Banana Bread which truly lives up to its name. This special Banana Bread needs nothing else to make the perfect breakfast, snack or dessert, although I do love it with a bit of soft butter.

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If you’re craving some serious home baked comfort food, I have you and your family covered with this recipe. Once you give this Best Ever Banana Bread recipe a try you will never make another one again.

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Have you made my Best Ever Brownies yet? Or my Best Ever Cinnamon Rolls? If not, you need to give them a go too! And be sure to check out more of my Best-Ever Recipes!


5.0 from 7 reviews
Best Ever Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 1½ cups ( 71/2oz/ 225g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoons salt
  • ⅔ cup (5oz/150g) sugar
  • ¾ cup (2¼oz/67g) rolled oats (preferably quick-cooking)
  • ¼ cup (2floz/60ml) flavorless oil (canola, vegetable, sunflower oil)
  • 2 large eggs
  • ⅓ cup (21/2floz/75ml) milk
  • 1½ teaspoons vanilla extract
  • 3 medium very ripe bananas
Instructions
  1. Preheat your oven to 350oF (180oC)
  2. Prepare a 9x5 loaf pan with parchment paper.
  3. In a medium bowl, combine your dry ingredients (flour, baking soda, baking powder, oats, sugar, cinnamon and salt)
  4. In a large bowl, combine your wet ingredients (eggs, milk, oil, vanilla and mashed bananas)
  5. 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.
  6. Pour the banana bread batter into the pan and bake for 55 minutes or until a toothpick or cake-tester comes out clean. Enjoy!
  7. Store at room temperature wrapped in cling wrap for up to 3 days.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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102 Comments

  1. Aswini on September 20, 2017 at 12:23 pm

    Thankyou gemma for uploading my banana bread pic!
    I have to say it was the softest bread I have ever made.

    You have always said do not over mix the dough and so have other bakers and I never understood this. I used to mix everything in one bowl, be it cakes or banana bread, etc
    I don’t like too many dishes to wash.

    I finally took your advice. Used two bowls. One for dry ;one for wet ingredients.
    And it was so worth it.

    We are a family of 4 and that softest ever banana bread finished in 12 hours. We ate it for breakfast and snack. I will be saving this recipe.
    Big thankyou!

    • Gemma Stafford on September 21, 2017 at 1:33 am

      That is so good to hear Aswini, I am happy that you took the trouble to review this recipe so perfectly, thank you,
      Gemma 🙂

  2. Lisaveta on September 20, 2017 at 10:52 am

    Heya Gemma,

    I have to say I went at this recipe with some skepticism given the number of comments about the bread being under baked etc. anyways I followed the recipe and after 55 min at 350f it was absolutely perfect. I just cut into it and indeed it is quite moist. Thanks for sharing

    • Gemma Stafford on September 21, 2017 at 1:42 am

      Hi there,
      PHEW! That is great, I am happy to hear this.
      When we get reports of a recipe not working we always try to get to the bottom of things. It is like being a culinary detective sometimes, but we get there in the end. It is all learning, and we learn together, from each other.
      thank you for your input,
      Gemma 🙂

  3. vid1hya on September 20, 2017 at 10:49 am

    Hello Gemma,
    I tried your best ever banana bread 🙂 last time I tried some other recipe for banana bread, it didn’t come out well. This one came out fine and is already over 😀 but I have a few questions on the areas where I can improve this further. Can you tell me if I am doing any thing wrong? Note: I am fairly new to baking.

    Substitutes: Used multi grain flour instead of regular one, used 6.5 TBS of curd instead of egg. Rest of it I exactly followed your recipe.

    1) Consistency wise the batter was a bit thick (compared to your video) may be due to substitutes
    2) banana bread came out a bit dry inside, so while cutting it, smaller pieces of the bread were falling off
    3) There was a little bit of bitter taste, can be cinnamon?

    What am I doing wrong with these? You have any suggestions for me?

    Thank you so much l, your videos are very addictive 😛

    • Gemma Stafford on September 21, 2017 at 1:48 am

      Hi there,
      A multi grain flour would not be suggested for this recipe! This is where this is failing for you.
      The curd will also change it, though not to the same extent as the flour, you have completely changed the recipe!
      If you wish to try this with a wholemeal flour it would be best to use a fine ground one, or spelt. Cakes generally do not use wholemeal, for the very good reason that they are not ideal for cakes. A blend of white and wholemeal may be a better choice.I do hope this is of help,
      Gemma 🙂

  4. Ila on September 19, 2017 at 10:05 am

    Hey Gemma
    If I am unable to use oatmeal, can I leave it out? Or replace it with some other ingredient?

    • Gemma Stafford on September 19, 2017 at 4:16 pm

      Sure, leave it out if you don’t have it. You don’t have to replace it with anything 🙂

  5. Alpine on September 17, 2017 at 10:01 am

    Hey Gemma!

    Thanks for the recipe!

    May I ask if I can heat up leftover bread by microwaving them?

    I am not too sure about the best way to heat up as bread gets really chewy when heated in microwaves.

    THanks!

    • Gemma Stafford on September 18, 2017 at 2:12 am

      Hi there,
      Because of the way microwaves heat baked goods can indeed become chewy if over-heated. Ideally you should warm, not heat, baked goods. It is a skill, it is quick, and you need to stand with it!
      Alternatively wrap in foil and warm in an oven at 180C/350F.
      I hope this is of help,
      Gemma 🙂

  6. Caroline on September 17, 2017 at 8:51 am

    Hi Gemma!
    I tried making your recipe for banana bread last night and it was delicious, but it didn’t turn out exactly as I was hoping. First, I ended up baking it for an extra 15-20 minutes because the middle was still soft, and when I finally pulled it out, it fell in the middle so the top was very flat (not nice and tall like yours is!). When I cut into it, it was still a little wet in the middle even though it baked it so long. I would love to try again, but I was wondering if you might know what went wrong? The only thing I can think of is if my bananas were too big and so there wasn’t enough flour in the bread.

    Thanks! Love your show 🙂
    Caroline

    • Gemma Stafford on September 18, 2017 at 2:20 am

      Hi Caroline,
      The banana content in this bread should be about 12oz in total. The oatmeal helps to keep this moist, and it should not be wet. It should also bake in the time, at the correct temperature. Something went wrong here, and it could be a number of things. Did you use eggs, did you use the correct measurements?
      I do not have sufficient detail to figure it out.
      Oven thermostats can also be a problem, is your oven generally working ok?
      Come back to me and let me know,
      Gemma 🙂

      • Caroline on September 19, 2017 at 5:55 am

        Hi Gemma,

        I followed the recipe exactly as it was written, and I scoop and level my flour when measuring. I baked it in the center of the oven, and I also used an oven thermometer to make sure that the temperature was correct.

        • Gemma Stafford on September 20, 2017 at 3:14 am

          Hi Caroline,
          I think your flour measure may be a little light. I take a cup measure as 5oz, 150g, as I tend to scoop, and do not level, and do this consistently. I know hat this is an arbitrary thing, as it devolved from an informal system of measurement. I hope this is the answer to this problem. If you have a scales do use this next time, choose one style of measurement and stick to it. The bananas at about 4oz each should be good for this. I hope this is of help,
          Gemma 🙂

  7. Rowena Lee on September 15, 2017 at 3:41 am

    Can I replace all purpose flour to cake flour instead? Is it a must to use baking soda, can just use baking powder will do?

    • Gemma Stafford on September 16, 2017 at 12:53 pm

      Hi Rowena,
      Yes, you can use a cake flour, it will be good. Baking soda/bicarbonate of soda is a component of baking powder. I think you will get away with using just the baking powder, but do add a little extra. Just 1/4 teaspoon extra will do it. one way or the other, it will be ok.
      Gemma 🙂

  8. Goel on September 14, 2017 at 9:44 pm

    Hi Gemma!
    What mode do I put my oven on: Top heating element, lower heating element, both heating element, heating element with fan?
    Thanks in advance!

    • Gemma Stafford on September 15, 2017 at 3:09 am

      hi Goel,
      convection is best for this bread. That is both top and bottom sealed elements, in a full sized cooker. I presume your oven is multi function, and a regular size. Place the pans on the center shelf for best heat distribution. If oyu use the fan reduce the temperature by 10 – 20%.
      Hope this helps,
      Gemma 🙂

      • Goel on September 16, 2017 at 9:25 pm

        Thanks a lot! Bread came out really Good! The best ever recepie indeed! 🙂

        • Gemma Stafford on September 17, 2017 at 3:35 am

          YEA!
          I am happy to hear this,
          Gemma 🙂

  9. Utkarsh on September 14, 2017 at 9:42 pm

    What mode do I put my oven: with fan, top heat element or bottom heat element or both heat element.

  10. Charmaine Gurdev on September 14, 2017 at 7:18 pm

    Hi can i use instant oats instead of rolled oats?

    • Gemma Stafford on September 15, 2017 at 3:10 am

      hi Charmain,
      Yes, that will be perfectly good, it will just give a textural difference.
      Gemma 🙂

  11. Binu on September 13, 2017 at 9:53 pm

    Hey, planning to make this. I don’t have cinnamon so can I omit it completely? thought I will use 1/4tsp nutmeg.

    • Binu on September 13, 2017 at 11:17 pm

      I made two loaves with my kid, added a cup of dark chocolate n few raisins, came out superb. We had fun making this..:-)

      • Gemma Stafford on September 14, 2017 at 2:44 am

        Great Binu,
        That is the idea, have fun,
        Gemma 🙂

    • Gemma Stafford on September 14, 2017 at 2:57 am

      hi Binu,
      Yes, do leave it out if you wish. You can add little nutmeg too, it would be good,
      Gemma 🙂

  12. Brenda on September 13, 2017 at 12:45 pm

    Hi there!
    I failed to read the instructions properly and made it in a smaller load pan the first time! Such a bummer! I made it a second time in the proper pan and it is absolutely amazing!!!

    • Gemma Stafford on September 13, 2017 at 5:03 pm

      glad you resolved it :). Really happy you like this recipe, Brenda.

  13. Nissa on September 13, 2017 at 8:29 am

    Hi Gemma, can I replace the oil with apple sauce? Would the texture still come out good? Also, what do you think about replace the sugar with brown sugar? Thanks!

    • Gemma Stafford on September 13, 2017 at 5:06 pm

      Hi Nissa,

      so yes to the brown sugar instead of white, that will be lovely.

      With regards to the oil I’m going to say yes. Usually it is to replace eggs but I do think it will work for oil. Let me know how it turns out 🙂

      • Nissa on September 17, 2017 at 9:27 pm

        Gemma, I need your help. I’m running into this issue whenever I make (any) banana bread. When I check the doneness of the bread, the skewer comes out either dry or with couple of dry crumbs. Which makes me believe that it’s done and ready to come out of the oven. I take it out and leave it alone to cool down a bit. When I slice it after 10 mins or so the texture is VERY moist (not good kind of moist). No where close to the way your bread looks and cuts – which is what I have been trying to achieve. Yes, the taste is delicious and devine, but it’s the wet texture which has been making my dream of making a best ever banana bread unfulfilled.

        I followed your recipe (no applesauce or brown sugar), added a handful of chopped walnuts and some chocolate chips, and divided the batter into 4 mini loaf pans.

        Here is what I think that could have gone wrong:

        1. Maybe I’m adding too much banana? I used two large very ripe bananas.

        2. Maybe I’m mashing the bananas too much? I mash till all the lumps are gone.

        3. Maybe I am taking it out of the oven too soon? And should leave it in for another 5 mins?

        4. Maybe I shouldn’t use the disposable aluminum loaf pans, but a real one?

        What do you think? I have tried two other recipes before trying yours and I had the same issue with thoes. With your recipe I had more confidence though – cause of the video. But I must be making some silly mistake…

        Sorry for a long message, but I REALLY need your help!

        • Gemma Stafford on September 18, 2017 at 1:37 am

          Hi there Nissa,
          Thank you for that detailed question.
          I think two things may be an issue here.
          1.It sounds like you do not use eggs, because you mention applesauce, and I am wondering what, if anything, you are using as an egg replacement. Eggs set up the cake in baking, as well as adding richness, and some leavening.
          2. The bake time needs to be a little longer, or there is an issue with the oven thermostat. (https://www.biggerbolderbaking.com/best-ever-banana-bread/) the suggested temperature is 180C/350F, for 55 minutes.
          For this whole recipe you need about 12oz in total of banana, and the oatmeal helps to absorb the excess moisture, while holding it in the bread too, it should not be ‘wet’just moist.
          It is possible to have your oven checked, but if the bake looks brown, the bottom has also got a crust after the suggested time, then it should be ok.
          The pan matters, a very heavy pan will usually bake the outside of the loaf quicker, and the foil trays should do a good job for you, with an even bake.
          Think about this, I would guess the culprit is the baking time!
          Gemma 🙂

          • Nissa on September 18, 2017 at 11:50 am

            Thank you SO much Gemma for your detailed response.

            I did add eggs. Originally I wanted to sub oil with applesauce but decided to stick with the original recipe. I am going to give this another try using the oven thermometer and baking it for just a little bit longer (I baked for 42 mins this time as i used the mini loaf pans).

            I will keep you posted! 🙂 thank you! 🙂



          • Gemma Stafford on September 19, 2017 at 1:45 am

            Thanks Nissa, I will be interested to hear how you get on with this,
            Gemma 🙂



  14. Gary on September 13, 2017 at 8:05 am

    I came across your recipe and decided to give it a try. As I was putting the ingredients together, I became skeptical when I realized this was the “best ever” without walnuts. Really! So as my oven heated I threw a half cup of walnuts on a baking sheet and toasted them. Threw them in the dough and completed the recipe. I have to say the bread was awesome. Then I realized I hadn’t made banana bread I had made banana nut bread. So I’ll let your claim stand. But then what do I know; the worst banana bread I ever had was good!

    • Gemma Stafford on September 13, 2017 at 5:51 pm

      Hi Gary,

      so if this is your first trip to my site you will know If I call something ‘best ever’ it will be. I’m thrilled you liked it. Have you tried my best ever brownies? now there is one you will have to try.

      all the best,
      Gemma.

  15. Jasmine on September 11, 2017 at 4:09 pm

    Hi Gemma,

    Just made this banana cake and it was delicious. However, my cake doesn’t seem to have gotten as tall as yours. It rose but not as much as yours. Not sure what i did wrong but i experience this with all my banana cakes. Any tips??

    • Gemma Stafford on September 12, 2017 at 6:16 am

      Hi Jasmine,

      I’m delighted you liked it. It actually doesn’t rise a huge amount. Maybe your bananas were a little bigger then mine making the bread heavier. Maybe next time try smaller bananas.

      Best,
      Gemma.

    • Roxana on September 13, 2017 at 8:19 am

      Hi Gemma, I tried this out and the bread was dense, but tasted good. Thanks for all your wonderful recipes. I want to make your red velvet ice cream with cream cheese frosting. I wish to know how long I could store this ice cream in freezer. Kindly let me know. Thanks so much. Roxana

      • Gemma Stafford on September 13, 2017 at 5:08 pm

        Hi Roxana,

        I’m glad you liked it but I son’t want your load to be dense. This is a common issue with banana bread and there is a simple solution. Mix your banana bread batter as little as you can. The less you mix the lighter it will be. Same rule for cakes, waffles and pancakes 🙂

  16. Nissa on September 11, 2017 at 4:55 am

    Hi Gemma, I’m new to your website, but so excited to try all these great recipes. Guess this beat ever banana bread would be the first one. One question though: can I substitute oil with apple sauce? Or anything else? Perhaps cream cheese maybe? What do you think?

    • Gemma Stafford on September 13, 2017 at 5:29 pm

      Hi Nissa,

      I think I might have already answered your question but yes, use apple sauce to replace oil 🙂

      Gemma.

  17. Medori Matthews on September 10, 2017 at 9:01 am

    I made this recipe this morning and my family and I loved it. Your recipe has replaced my usual go-to for banana bread. Thank you!!!

    • Gemma Stafford on September 11, 2017 at 2:10 am

      Thank you for that kind review, I am happy that your family enjoyed this recipe,
      Gemma 🙂

  18. Gigi on September 10, 2017 at 5:18 am

    Hi Gemma. I am a subscriber from the Philippines. I really appreciate this recipe. In fact, I made a batch this morning and it’s delicious. My problem is it turned out crumbly for me and I make a mess on the table when I get a slice. What do you think was wrong? Also, the top of my banana bread looks like an oatmeal cookie rather than a crust as shown on your picture. Can you comment on my issues? I’d like to make another one later this week.
    Thanks,
    Gigi

    • Gemma Stafford on September 10, 2017 at 5:25 am

      Hi Gigi,
      Did you change the recipe in any way? Substituting an ingredient can change the result, do let me know, I will see if i can figure it out,
      Gemma 🙂

      • Gigi on September 10, 2017 at 6:05 am

        The only change I did is I added a handful of chocolate chips. I’m thinking one of the dry ingredients I used is passed its expiration date. Except for the bananas and the oatmeal, the rest of the ingredients I used have been sitting in the fridge and pantry for months now. But it was really delicious. It’s comparable to the ones we can buy from a quality bakeshop in our country.

        • Gemma Stafford on September 10, 2017 at 6:41 am

          hi Gigi,
          You make a good point! flour, like ant other ingredient, will spoil if kept too long.
          The raising agent in self raising flour can be spent, especially in a warm or humid environment. If you have a freezer, or large refrigerator, you can store your flour here, it will last a lot longer. In many countries the flour will have an expiry date, do keep an eye on this too, it is about food safety really.
          Glad you managed this recipe though!
          Gemma 🙂

  19. Smriti Jhamb on September 10, 2017 at 5:10 am

    Hi Gemma
    I saw so many recipes of you and they’re on my list. But I was wondering something.

    You have an egg substitution chart on your website.
    But if a recipe contains egg and buttermilk/yogurt/condensed milk/banana/applesauce/or any other egg substitut already as a ingredient not as a substitute, do we have to add more of it to substitite egg or can we simply skip egg?

    Like in your this recipe, it contains banana which is an egg substitute. So do I have to add yogurt/or any other egg substitute or just simply skip egg and follow the recipe?

    This question always confuse me while baking.
    If you answer it then it will be very easy for me to make your other recipes which are not egg-free.
    And it will help others too.

    • Gemma Stafford on September 10, 2017 at 5:33 am

      This is a great question Smriti.
      I would always add the egg substitute, but not the one which is already in the recipe. You can also increase the raising agents. Using yogurt, with a little extra bicarbonate of soda, about 1/2 teaspoon will help in some recipes, but it really depends on what the function of the egg is. In some cases egg adds richness, or is a binding agent or is a raising agent. When adding richness a flax/chia seed egg is great, and as it becomes glutenous it will also help to bind. Yogurt, buttermilk, and a touch more raising agent will work for other recipes. applesauce is great for sponge cakes etc. The chart will give you the idea, then you work with what you have! For this banana bread I would try the flax egg, it will also add richness, and keep it moist.
      I hope this helps, there really is not a definitive answer to this,
      Gemma 🙂

  20. Kim on September 9, 2017 at 11:47 pm

    Hi Gemma, thank you for the recipe . It turned out really well but a bit tasteless ? Could this be because my bananas weren’t as ripe as they could’ve been.

    • Gemma Stafford on September 10, 2017 at 3:18 am

      Hi Kim,
      Yes! As the bananas ripen the sugars develop, and so does the flavor! It is best to use a ripe, speckled skinned banana, a little over will be better than a little under. do try it again, it is a good one!
      Gemma 🙂

  21. Savannah on September 9, 2017 at 9:25 pm

    Just made this today! And for those of you who want to add walnuts or chocolate chips: I added 1 cup of chopped walnuts and 1 cup of mini chocolate chips to the batter. It ended up soaking up all the moisture so I added another 1/3 cup of milk to loosen it up (that’s a total of 2/3 cup in the recipe) AND IT WAS FANTASTIC!! It was so moist and delicious! This is definitely the kind of recipe that gets better with time. It was good still warm but it was absolutely amazing room temperature around 10 plus hours later. I would make this a day in advance for any occasion! Absolutely amazing recipe!

    • Gemma Stafford on September 10, 2017 at 3:40 am

      Brilliant assessment and review Savannah, thank you for taking the trouble to write this.
      You are right, this type of ‘bread’ is better when it is a day old, the flavor really develops, good job on your additions too!
      Gemma 🙂

  22. Hien Nguyen Ngoc on September 9, 2017 at 3:35 pm

    Hi Gemma,

    I love your vids so much, of course i have tried a lot of them. I have always wanted to try to make bananna bread. Can I use soy milk for this recipe?

    Btw Love you ♡ from Germany

    • Gemma Stafford on September 10, 2017 at 4:00 am

      Hi there Hien,
      Yes, you really can use any milk for this recipe, it really just adds a little richness,
      Gemma 🙂

  23. Nick on September 9, 2017 at 7:26 am

    Tried baking this and used flax eggs and soy milk to replace the eggs and milk (I’m a vegan). The cake turned out PERFECT! The crust on the top is just spectacular! The inside came out a little too moist though, should I reduce the amount of milk or increase the baking time?

    Would definitely bake this more often! LOVELY!

    Quick note that your grams to oz conversion for the rolled oats is a wee bit off. It should read 2oz instead of 4oz. I baked using the grams measurement after realizing how much oats I was putting into the dry mix haha.

    • Gemma Stafford on September 10, 2017 at 6:23 am

      Hi Nick,
      Thank you, I did not spot this error, i will go back to this right away to sort it out.
      I am happy that you enjoyed the recipe, and I thank you for letting me know about the adjustments you made, this is a big help to other Bold Bakers.
      I think next time you could reduce the amount of flax egg, remember this is an oily seed, as is chia, and you will notice this in the bake. Thank you for opening this discussion too, flax eggs are great, and bring a lot to a bake!
      Gemma 🙂

      • Gemma Stafford on September 10, 2017 at 6:37 am

        Hi Nick,
        I did not find an error in this, it reads 2 1/4 oz which matches with the cup and gram measurements. Am I looking at the right thing?
        thank you,
        Gemma 🙂

        • Nick on September 16, 2017 at 12:08 am

          Hi Gemma,

          Yes, you’re right. I believe it may have been the browser on my mobile phone that made the number 4 from 1/4 really big, leading me to think that it was 4oz. Silly me.

          Thank you for replying! Looking forward to more vegan-friendly recipes 🙂

          • Gemma Stafford on September 16, 2017 at 8:39 am

            Phew! good, I am happy to have solved this one!
            I will try to attend to the vegan followers, there are so many around the world now, and increasing too! A good way to eat I believe!
            Gemma 🙂



  24. Alice Tsambala on September 9, 2017 at 7:04 am

    I have made the banana bread twice today,my son and my husband loved it,the best thank you Gemma😊

    • Gemma Stafford on September 10, 2017 at 6:47 am

      Hi Alice,
      Haha! those boys are spoiled! and keeping you busy too, I am am amused!!
      Well done though, it will keep them happy, full tummies are happy tummies!
      Gemma 🙂

  25. Pat O'Rourke on September 8, 2017 at 11:28 am

    Is this a different Banana Bread recipe than what you have given us before. It looks very good and I am anxious to try it. Thank you for all your delicious recipes.

    • Gemma Stafford on September 9, 2017 at 3:45 am

      Hi Pat,
      Yes, this is a different one, and better than the previous one, which was a recipe from The Avoca Cafe (In Ireland). I am constantly trying recipes, to find better versions. Do try this one,
      Gemma 🙂

  26. Jan Worthy on September 8, 2017 at 9:54 am

    Hi Gemma,
    Could I put rolled oats in a food processor to make them smaller for this recipe? By the way love your recipes and have tried most of them, thank you.

    • Gemma Stafford on September 9, 2017 at 4:09 am

      Hi Jan,
      you can use the rolled oats as they are! you can of course process them too if you wish, try it, it is a great recipe,
      Gemma 🙂

  27. Luiza on September 8, 2017 at 9:41 am

    Do you know calories per serving?

    • Gemma Stafford on September 9, 2017 at 4:12 am

      Hi Luiza,
      No, I generally do not calorie count these recipes. You can do it, there are a number of online tools for this.
      (http://www.thecaloriecounter.com/) this is a good one! I hope this is of help,
      Gemma 🙂

  28. Shifa Khan on September 8, 2017 at 8:35 am

    Hello dear Gemma,
    Thanks a million for this amazing recipe, I was looking for an easy recipe and found this one.
    💐💐

    • Gemma Stafford on September 9, 2017 at 4:13 am

      Hi there,
      good! I am happy to have you with us, and that you will try this recipe, it is a goodie!
      Gemma 🙂

  29. Rubee on September 8, 2017 at 5:57 am

    Hi Gemma

    Kindly see my banana bread in the attached photo. Great recipe and it tastes delicious.
    You are truly an inspiration to the culinary world with your easy simple step by step recipes.

    Keep it rolling

    Regards
    Rubee

    • Gemma Stafford on September 9, 2017 at 4:16 am

      Hi Rubee,
      Thank you, that is very kind, I am off over to see your photo now!
      Gemma 🙂

  30. gracelinda on September 8, 2017 at 4:04 am

    Hello, Ms. Gemma

    I just made it and it’s so deliciously good. Thank you for sharing your recipe. I sent the photo of the finished product.
    God bless you!!!

    • Gemma Stafford on September 10, 2017 at 7:00 am

      Hi Grace,
      Thank you so much for your kind review, I am happy when you are happy!
      I will be checking the photos in a few minutes, busy day here at BBB!
      Gemma 🙂

  31. Catherine farthing on September 7, 2017 at 11:28 pm

    Hi Gemma , thank you so much for converting American cup measurements into oz ect , it saves me having to go to a convertion chart on line . Love some of the American recipes but there aren’t many that convert . I’m going to try your Best Ever banana bread this morning it looks so easy Thanks again Have a good day

    • Gemma Stafford on September 8, 2017 at 2:56 am

      Hi Catherine,
      Thank you for your kind comments.
      Remember when using cup measurements to be consistent, do not swap and change within a recipe, they are not truly accurate, as it depends on how you load them.
      Do try this banana bread, it is delicious1
      Gemma 🙂

  32. Citizeamanda on September 7, 2017 at 8:58 pm

    We don’t eat eggs so can I use condensed milk

    • Gemma Stafford on September 8, 2017 at 2:57 am

      hi there,
      I would choose Yogurt, or applesauce for this. The condensed milk may be too sweet!
      Gemma 🙂

  33. Karin on September 7, 2017 at 6:59 pm

    Best ever pumpkin bread or pumpkin cake would be wonderful for the holidays. Thanks!

    • Gemma Stafford on September 8, 2017 at 2:59 am

      Hi Karin,
      Yes, you are right, it would be a big hit, it has been really highly requested over the last couple of days, will need to bump it up the list!
      Gemma 🙂

  34. Chloe on September 7, 2017 at 4:51 pm

    So yummy! I added in mini chocolate chocolate chips and it turned out perfectly! This is my new go to recipe

    • Gemma Stafford on September 8, 2017 at 3:07 am

      Hi Chloe,
      great, i am really happy to hear this,
      Gemma 🙂

  35. Lauren on September 7, 2017 at 4:18 pm

    Could you bake this recipe into muffin/cupcake tins? If so, what would you recommend the bake time be? LOVE your recipes – pizza night was a huge hit with your dough recipe, as was the chocolate cake 🙂

    • Gemma Stafford on September 8, 2017 at 3:13 am

      hi Lauren,
      This is not really a muffin per se! It will bake well for you, I think in about 20 mins. I have not baked this cake like this, and really would need to try it to be sure. You may need to reduce the oven temperature by 10C/20F. This recipe gives makes a crust, so you will need to consider this too. I am not too sure about this one!
      Gemma 🙂

  36. cdnrose46 on September 7, 2017 at 1:29 pm

    Good afternoon, Gemma

    Can I use a Splenda and brown sugar mix instead of just white sugar? What about using apple sauce instead of the oil?

    • Gemma Stafford on September 8, 2017 at 3:20 am

      Hi there,
      I think the sugar mix will work for you. Xylitol will work too, as it has sufficient bulk.
      Apple sauce is not a substitute for oil! it is moist, certainly, but you need some fat in this. coconut oil will do it,
      Gemma 🙂

  37. Stephanie Cameron on September 7, 2017 at 11:45 am

    How many cups would you say 3 bananas make? I got a defrosted bag of peeled over ripe bandanas. It’s a little hard to pick 3 out

    • Gemma Stafford on September 8, 2017 at 3:24 am

      If you have about 4oz to 6oz weight per banana, that is a total of 12oz – 18oz you will have sufficient. It is difficult to calculate a cup value for this, I think it will be about 3 cups, depending on how the banana is cut. This cake/bread will tolerate a little more or less of the banana. thank you for being in touch,
      Gemma 🙂

  38. Geetha on September 7, 2017 at 11:28 am

    Hi Gemma,l like all your baking recipe s cause I love baking all your recipe s are easy to make and very little ingredients hats off to you

    • Gemma Stafford on September 8, 2017 at 3:25 am

      Thank you Geetha, it is great that you are with us here on BBB.
      Gemma 🙂

  39. Julia on September 7, 2017 at 10:52 am

    Hi, can I bake this as mini loafs?

    • Gemma Stafford on September 8, 2017 at 4:16 am

      Yes Julia,
      This will be perfect. You may need to reduce the baking time, by quite a bit really! You will need to keep an eye on this after about 35 minutes,
      Gemma 🙂

  40. Renate on September 7, 2017 at 9:44 am

    Hi Gemma, I showed the photos of this banana bread to my younger son – then I mentioned the bananas in this recipe – he smiled and said: ” Oh Mum, we should make such a bread!”
    Good idea! My biggest problem is to get “smashy” bananas. Usually they are eaten before they are very ripe 😉
    Have you got an idea, why this cake is called bread?
    Greetings from Germany,
    Renate with family

    • Gemma Stafford on September 8, 2017 at 4:19 am

      Hi Renate,
      haha! your son knows good things when he see them!
      Good question though, I do not know why this is called bread, it really is more like a cake, but it cuts like a bread, perhaps it is this reason.
      In my store I can sometimes get over-ripe bananas at a very low price, this is a win win!
      Gemma 🙂

  41. Joe Borg on September 7, 2017 at 9:36 am

    Hi Gemma, I’ve tried your banana cake, it’s very easy to make, smelt great while baking and taste even better, I had visitors and loved it also, thank you for sharing👍

    • Gemma Stafford on September 8, 2017 at 7:17 am

      Hi Joe,
      Well done you! i am happy that you baked this one, it is a keeper I think!
      Gemma 🙂

  42. Sabeen Khurram on September 7, 2017 at 9:21 am

    Hi Gemma,
    Can I use quacker white oats ( quick cooking) instead of rolled oats?? Or some other substitute..

    • Gemma Stafford on September 7, 2017 at 10:52 am

      Yes you can, I’m going to right that in the notes. quick cooking oats actually work better as they are small.

      Good luck with you Banana Bread 🙂

      • Sabeen Khurram on September 8, 2017 at 3:01 am

        Thank you….I tried your best ever brownie recipe and it was beyond awesome…..family loved it…❤❤

        • Gemma Stafford on September 8, 2017 at 4:15 am

          Hi Sabeen,
          Thank you for being in touch, i am really happy to hear this,
          Gemma 🙂

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