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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 14 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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163 Comments

  1. Summaiya on November 21, 2017 at 7:35 pm

    Hello Gemma,
    Your recipes are the best always!
    I want to know any substitute for baking soda I’d what if I skip it or increase baking powder.
    It’s not easily available at my place and it’s very expensive aswell.
    Thankyou! Good day :))

    • Gemma Stafford on November 22, 2017 at 6:12 am

      Hi,

      So if you don’t have baking soda check out this post which tells you how to substitute it.

      Hope this helps,
      Gemma.

  2. Panna. on November 16, 2017 at 4:19 am

    Hi Gemma, how are you doing? I’m so happy I found your channel on youtube, and now your website because everything you cook and bake is perfection! I wanted to make your best ever banana bread, and in your video you covered the bread with foil for a little while, I wanted to ask for how long should I cover it? Till it cools down?

    • Gemma Stafford on November 16, 2017 at 8:29 am

      Hi Panna,
      Yes, really it is to retain the soft crust, it is not essential to do this.
      You can cover it until it is cold,
      Gemma 🙂

  3. Kristelle on November 14, 2017 at 12:21 am

    Dear Gemma,
    This is definitely the best ever banana bread recipe I’ve tried in my life. I made an upside down banana bread. The whole family loved it. Thank you as always!

    • Gemma Stafford on November 14, 2017 at 4:50 am

      Hi Kristelle,
      I am delighted you got on well with this recipe. Sounds like you used banana and sugar under the batter! Also sounds delicious!
      Gemma 🙂

  4. Ruth Cain on November 10, 2017 at 12:53 am

    Hi Gemma,

    This is Rutj from Philippines.
    Your banana bread looks amazing. I cant wait to try it. I just have 1 question. Can i skip the oats? Cause my kids doesnt eat oats. Is it going to be the same and moist? Thanks a lot.

    • Gemma Stafford on November 10, 2017 at 2:02 am

      Hi Ruth,
      Yes, you can skip the oats. The oats help to make this bread moist and delicious. However they are not essential to this recipe. Try it!
      Gemma 🙂

      • Ruth Cain on November 10, 2017 at 2:09 am

        Thanks so much Gemma. Im going to try it and let you know once its done. Im so excited. 😁

        • Gemma Stafford on November 10, 2017 at 2:29 am

          Yes, and post a pic too! Thank you for being here with us,
          Gemma 🙂

  5. Fiona on November 9, 2017 at 10:20 pm

    I experimented with different levels of sugar and yesterday’s loaf turned out perfect. I only used 50gm of sugar but to enhance the sweetness, i baked my bananas (with skin) at 150C for 15 mins before mashing. I also topped it with a few slices of bananas. As i prefer things that are less sweet, turned out perfect. Brought it back to the office and was gone in seconds. Making another loaf tonight. Thanks for such a wonderful and easy recipe.

    • Gemma Stafford on November 10, 2017 at 1:05 am

      Hi Fiona,
      Thank you for this kind contribution. That is a great tip, baking the bananas sounds like a brilliant idea, as it will release the sugars before you start, well done you.
      I am happy that you are happy with the results of this recipe, and the crazy dough too, well done.
      For the brownie recipe, if you are reducing the sugar I suggest you reduce the white sugar, not the brown. It will have some affect on the recipe, but I did not try it. If you do, you can let us know here, all tips are welcome.
      Thank you for being here with us,
      Gemma 🙂

      • Jimie on November 18, 2017 at 8:38 pm

        Big hugs you’re recipes are the best I ever used THANKS SO SO MUCH

        • Gemma Stafford on November 19, 2017 at 2:54 am

          Hi Jimie,
          Thank you, that is a very nice review, now I am smiling!
          Gemma 🙂

  6. Jimie on November 4, 2017 at 2:32 pm

    Love this made it today 1st timer and me wife loved it … Nown she wants me to make your Cinnamon Roll Cake.. Well bake to the Baking thank you sooooo much for all you dooooo!!

    • Gemma Stafford on November 5, 2017 at 2:20 am

      Hi there,
      How lovely to be baking together, it really is a mindful and fun activity, keep it going!
      Good to have you both with us,
      Gemma 🙂

  7. Karen on November 4, 2017 at 7:56 am

    Hi, can I use melted butter instead of oil for banana bread?

    • Gemma Stafford on November 5, 2017 at 2:43 am

      Hi Karen,
      Yes! I think that will work very nicely for you,
      Gemma 🙂

  8. Baker mano on October 27, 2017 at 11:12 pm

    Hi gemma,
    I made this and it turned out to be super delicious. Thank you so much for the recipe.

    • Gemma Stafford on October 29, 2017 at 11:43 am

      Hi,

      I’m delighted to hear that. Try my Best ever Brownies if you haven’t already 🙂

      Gemma.

  9. Huda.aan on October 22, 2017 at 8:45 am

    Oh god Gemma 😲 This recipe is the best 😢😢 This is my first time to make banana bread even though I have watched so many recipes but none of them I felt it’s the one except yours 😍 Very healthy for the kids and easy to make. I’m a big fan of your baking recipes. Keep going love 😍😍😍

    • Gemma Stafford on October 22, 2017 at 12:49 pm

      Hi Huda,

      I am delighted to read your message. Make sure you save it now so you always have it.

      Best,
      Gemma.

  10. Sushma on October 21, 2017 at 2:07 pm

    Can I use whole wheat flour instead of all purpose flour?

    Thank you

    • Gemma Stafford on October 21, 2017 at 5:16 pm

      Hi,

      Yes you can just swap it out 🙂

      • Sushma on October 21, 2017 at 6:06 pm

        Thank you

  11. Nadiatul Liyana on October 18, 2017 at 9:28 am

    Hi Gemma. I just made banana bread using this recipe and it was so good!! I made a little twist by reducing the amount of sugar and add 1 cup of semi-sweet chocolate chips. I also used quick oats because thats what l have at the moment. I also add 1 teaspoon of apple cider vinegar and used virgin coconut oil and it was sooo moist and too good! Thanks for the recipe. I’m lactose intolerence but it doesn’t make me sick because the amount of milk is not too much. I’ll definitely try out your other recipes!! Love from Malaysia ❤

    • Gemma Stafford on October 19, 2017 at 5:57 am

      Good for you! Well done to get this recipe to suit what you have, and also what you need for your diet.
      That is the idea really, as you learn to bake you learn how to adjust a recipe, and get a feel for what will work.
      Thank you for sharing this with us,
      Gemma 🙂

  12. nack on October 17, 2017 at 8:39 am

    Hi Gemma,

    I’m from Thailand and have been watching your videos for a while.
    I craved for the good banana bread but never came across the really ‘perfect’ recipe for once.
    So I gave yours a chance and I’m just glad I did!
    The loaf came out beautiful! (though I also topped it with cashews) – moist with the right amount of sweetness.
    Oddly, I love keeping the loaf in the fridge and eating it cold. LOL
    It still stays as moist and the flavor develops through time as well, which is incredible.
    My mom loves this bread so much and asked me to bake it for her and her colleagues again.
    Thank you so much for the ‘best-ever’ series and keep up with your amazing work!
    Ps. I will later try other recipes from your site too 🙂

    • Gemma Stafford on October 18, 2017 at 3:13 am

      Hi there,
      That is such a lovely appraisal of this recipe. Oddly, I like this cold too, it really adds to the flavor of the banana. You are right the flavor develops over a couple of days, once it is kept well wrapped. Well done you, sounds like you have made work for yourself!
      Gemma 🙂

  13. Grace on October 16, 2017 at 2:11 am

    Dear Gemma,

    I read some recipes used hazelnuts. Is it okay to add hazelnuts with your recipe?

    Thank you.

    • Gemma Stafford on October 16, 2017 at 3:07 am

      Hi Grace,
      Hazelnuts are a great and lovely thing! They work best in cookies, as they tend to be a bit hard and unyielding in a sponge cake. Walnuts, and pecans work really well with a banana bread, as they are tender, and soft to bite. They will be best in any cake really,
      Gemma 🙂

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