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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!


4.7 from 23 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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248 Comments

  1. Karen Kilpatrick on February 17, 2018 at 3:09 pm

    Oh Gemma:
    I added some pecan meal and….used the batter to make the most scrumptious PANCAKES!!!!! The multi-tasking batter! Thank you so much for all your goodies

    • Gemma Stafford on February 18, 2018 at 3:53 am

      Hi Karen,
      Really? Wow, I would never have though of this!
      Thank you, there are so many people around the world who do not have access to our types of domestic oven. Anything which can transfer to the stove top is a great help.
      I will take a not of this one, so helpful as usual,
      Gemma 🙂

  2. Huda.aan on February 17, 2018 at 9:34 am

    Hi Gemma,
    I was trying to find your best ever recipe of zucchini bread and I couldn’t find it. I tried so many recipes and i’m not satisfied with any of them. I would appreciate it if you can show us your technique and recipe in zucchini bread.
    Many thanks and love 🙂

    • Gemma Stafford on February 17, 2018 at 12:28 pm

      Hi there,
      I do not have this recipe, even though I have had it on my list for some time. I will get to it!
      Thank you for reminding me,
      Gemma 🙂

  3. Thiththi on February 17, 2018 at 3:20 am

    Hi from Maldives 😀
    I tried your banana bread and it came out very well.. I always try your recipes and my family love your pancake recipe.. keeping going love.. waiting for the next awesome video 🤗🤗

    • Gemma Stafford on February 17, 2018 at 9:20 am

      Thank you for this very kind review, and encouragement, that is what makes all of this worthwhile,
      Gemma 🙂

  4. Thiththi on February 17, 2018 at 3:19 am

    Hi from Maldives
    I tried your banana bread and it came out very well.. I always try your recipes and my family love your pancake recipe.. keeping going love.. waiting for the next awesome video 🤗🤗

    • Gemma Stafford on February 17, 2018 at 9:21 am

      Wow! Maldives, how lovely, good to have you with us,
      Gemma 🙂

  5. MStern on February 16, 2018 at 8:35 pm

    Hi Gemma!
    I had a friend request banana bread instead of a birthday cake, so I added chocolate chunks and pecans to make it more festive. It turned out gorgeous, soft, moist, and delicious! It was a bit crumbly right out of the oven, definitely a plate and fork banana bread, but hoping it will firm up once it’s wrapped and cooled down all the way. Thank you!

    • Gemma Stafford on February 17, 2018 at 9:36 am

      Hi there,
      Wow, that sounds delicious. Yes, it will firm up for you when cold.
      I hope your friend really enjoys this treat, well done,
      Gemma 🙂

  6. Nina on February 15, 2018 at 9:46 am

    Hii.. Can you please make a video of few of your recipes without eggs.. A video will be of great help understanding the usage of egg substitute.. Thanks

  7. Brittbakes on February 12, 2018 at 7:27 am

    Hi Gemma! I made this over the weekend and my kids loved it! Thanks so much for sharing your amazing recipes!!!

    • Gemma Stafford on February 12, 2018 at 3:24 pm

      I’m thrilled to hear that!!!

      Happy Baking,
      Gemma.

  8. JGavina on February 10, 2018 at 11:39 am

    Hi, Gemma. I’ve used this recipe many times with great success. I love it! I’m wanting to try a cream cheese stuffing/filling in the center. How much cook time should I add?
    The filling recipe that I’m using is:
    1 egg, 1/2 cup sugar, 4 oz cream cheese, & 3 tbs flour.

    • Gemma Stafford on February 11, 2018 at 12:43 pm

      Hi,

      You know I think it might be the same cook time. You can add 5 minutes more but it should be the same.

      Good rule of thumb is bake until golden brown and firm on top 🙂

  9. Ishrat on February 8, 2018 at 11:12 am

    Hi Gemma, I made this recipe today and it turned out excellent. But it was a little too sweet for me. So I was wondering if I could substitute wheat flour with home made oat flour and reduce the sugar to a 1/3 cup? Do you think that will yield similar less sweet result? Many thanks for advice. love your recipes!

    • Gemma Stafford on February 9, 2018 at 4:48 am

      Hi there,
      If you use all oat flour you will get a completely different result. I think you can mix the oat flour, with wheat flour, but the recipe will have been changed. Reduce the sugar too if you wish, that is perfectly possible, the banana is already sweet, and the riper it is the sweeter too.
      This will be an experiment for you, oat flour tends to be moist, but dense!
      Gemma 🙂

      • Kams on February 11, 2018 at 5:11 pm

        Can I substitute the purpose flour for a wheat flour. Secondly what happens if I don’t use add a baking soda , I don’t intend adding sugar is that a bad idea? And without the parchment paper what do I do.

        • Gemma Stafford on February 12, 2018 at 3:41 pm

          Hi Kam,

          So recipes are like a math problem e.g./ flour+sugar+baking soda = banana bread.

          If you leave out the sugar And the soda you are not going to get my banana bread. I strongly don’t recommend it.

  10. Corinne on January 31, 2018 at 8:46 am

    This was the worst banana bread recipe I have every tried – and I have tried many.

    • Gemma Stafford on February 1, 2018 at 4:10 am

      Hi Corinne,
      I am sorry to hear that this recipe did not work for you. Can oyu tell me if you adjusted the recipe, and how you baked it?
      This has been a really successful recipe for lots of people, let me see if I can figure out what went wrong for you,
      Gemma 🙂

  11. Naincy on January 24, 2018 at 2:41 am

    Hi Gemma,
    I am new to baking.
    I want to give it a shot after watching your banana bread video.
    I have microwave not oven so I did bake the bread at 180° at combination mode.
    The upper layer is well cooked but from bottom it dint.
    Just confused.
    Please include the information of how to cook in microwave with ur recipe. It will be helpful.
    Thanku.

    • Gemma Stafford on January 24, 2018 at 1:35 pm

      Hi there,
      When you say combination, do you mean that you used both microwaves and oven convection temperature to bake this?
      This recipe will not suit the microwave so well. Really it is designed for the convection oven, 180C/350F, no microwaves.
      This may, or not, have been the problem, but it is an oven problem of some sort, let me know,
      Gemma 🙂

      • Naincy on January 25, 2018 at 6:18 pm

        Hey,
        Yes combination mode of microwaves n convection. Bread didn’t turn out well.
        😟
        If it’s not a microwave recipe, plz let me know which recipes should I try.
        Thanku

        • Gemma Stafford on January 26, 2018 at 3:20 am

          Hi Naincy,
          I think if you have a combination oven you should be able to choose the ‘mode’ in which you bake.
          I have always used this as a little oven, selecting the temperature only, not the microwaves. Am I not understanding this!
          Do you have you instruction book to hand, take a loo at that, if not look online for this, almost all manufactures have instruction books available online.
          Banana bread should be baked in a convection oven only.
          Gemma 🙂

          • Naincy on January 26, 2018 at 5:45 am

            Okay thanku. ☺️



  12. Sadaf on January 22, 2018 at 3:28 am

    Do you have lemon bread recipe?

    • Gemma Stafford on January 22, 2018 at 7:19 pm

      No but I’ll add your request to my list 🙂

  13. stephwangg on January 22, 2018 at 1:21 am

    Hi Gemma!

    I’ve just tried your banana bread recipe! It came out of he oven minutes ago. The taste of the bread is amazing but the texture wasn’t as moist as I was expecting it to be! It is not dry but I wouldn’t label it as moist either. I’m not sure what or where went wrong, as I followed the recipe closely, including not over mixing the flour, but I used coconut oil for my bread. My rolled oats were a little hard to the bite (maybe that is why it is not moist? I used rolled oats by the brand PRISTINE if that helps). I’ve also covered the bread with aluminium foil, but only for about 15 minutes as my boyfriend and I could not have waited any longer to slice into it! I was also wondering how long I should cover it in foil for? Other than that, we loved how the taste of the banana bread turned out! I’m not a fan of cinnamon but the hint of cinnamon was surprisingly pleasant!

    Thank you for the recipe! I hope you can provide me with some tips on what I can do to improvise the recipe and I will be sure to try this again 🙂

    P.S.: Will upload a picture of my bread!

    • Gemma Stafford on January 22, 2018 at 1:44 am

      Hi Steph,
      I think the problem is the rolled oats.
      Oats are processed, to a greater or lesser degree. Rolled oats are the least processed, and by the same token the ones which absorb more moisuore, whether in a saucepan to make porridge, or in the bread.
      Instant oats/quick oats are more processed, these break down easier and will retain the moisture in the bread.
      How ripe the bananas are matters too, the more ripe the sweeter and the more moisture they will add. That said you do not want them to be black!
      Covering with the foil tends to soften the crust, but it is not essential. I think changing the oats is the best tip for you, it makes a difference, though I use either or!
      Thank you for being in touch, I do hope this helps,
      Gemma 🙂

  14. Padmaja Paul on January 18, 2018 at 11:56 pm

    Hi Gemma
    I have been a silent follower of your site and my teenaged daughter introduced you to me. I have Samsung convection microwave oven of 900w max
    Whenever I bake any cake in the convection at 180c it turns out hard. I am new to baking so can you help at what temperature should I bake in convection mode. I have also noticed that @180c if I go by the recipe timey cake will burn. I stop baking it just about in 15mins.
    I have tried baking eggless cake of other sites.
    I wish to try this banana bread but am scared because of my failed attempts.
    Please help with convection microwave oven baking.

    Have tried your mug recipes and just love seeing my kids face when they relish it

    • Gemma Stafford on January 19, 2018 at 4:23 am

      Hi there,
      Good that you are using the microwave recipes, I am happy to hear this.
      I think you are not using your oven correctly, it sounds like you are using a combination of microwaves and convection heat, which would do exactly what you describe.
      Go back to your instruction book, make sure you are selecting Convection only, and select 180C.
      Let me know if I got this right! If I am wrong there may be issue with the oven thermostat, apart from that I really do not know what the problem is, I am sorry, let me know and we will try to figure it out,
      Gemma 🙂

      • Padmaja Paul on January 19, 2018 at 4:58 am

        I love you Gemma. You are spot on
        I was using combo mode.
        Just one more confusion. There is fast preheat mode do I use this for preheating or the only convection mode.

        Now I am excited to try baking all over again. Will try the banana bread and post it.
        Thank you so much

        • Gemma Stafford on January 19, 2018 at 5:52 pm

          I think only the convection mode 🙂

          • Padmaja Paul on January 19, 2018 at 11:00 pm

            Thank you so much.



      • Padmaja Paul on January 23, 2018 at 3:24 am

        Hi Gemma

        Just baked in the convection banana bread and it was awesome. I halved the recipe so baked for around 45 min. Should I have baked for the full time. The cake had browned and cooked so was worried if I bake for full time it might get hard.

        Have posted the picture.

        Thank you so much. My first successful bake. The kids loved it.

        • Gemma Stafford on January 23, 2018 at 7:02 am

          Hi there,
          No, you did right! You would reduce the baking time when you reduce the volume. Yes, that it looks brown and baked is a good test, that is begins to smell gorgeous, and begins to shrink slightly in the pan helps too. Press the top center of the cake too, it should feel slightly firm to the touch when it is baked.
          Thank you for being in touch, more baking now for you!
          Gemma 🙂

          • Padmaja Paul on January 24, 2018 at 12:52 am

            Thank you so much.

            Now I am getting greedy for more
            Do you have a recipe for eggless apple cinnamon cake and a recipe where I can use fresh figs they are in season now
            Sorry to be a bother.



          • Gemma Stafford on January 25, 2018 at 7:49 am

            Hi there,
            I think you will like this cake (https://www.biggerbolderbaking.com/cinnamon-roll-cake/).
            You can use my egg substitute chart to help you. applesauce would work well here as a substitute for the eggs, curd, yogurt too.
            (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
            Figs are a wonderful fruit, and I love them, I tend to use them with cheese, baked with goats cheese. I really do need to get a recipe here for these, thank you for reminding me,
            Gemma 🙂
            I hope this is of help to you.



          • Padmaja Paul on January 26, 2018 at 2:31 am

            Thank you
            Hope to see a recipe using fresh figs before the season ends.



          • Gemma Stafford on January 26, 2018 at 3:26 am

            Yes!
            A fig tart sounds like a lovely thing!
            I have it on my list,
            Gemma 🙂



  15. Jessica on January 18, 2018 at 5:13 pm

    Hi Gemma! I usually don’t comment on blogs, but I wanted to thank you for encouraging us to be bold bakers. I am a novice baker and have recently moved out with my man, and have been filling our home with your recipes! I had exactly three rotting bananas (I never really wanted to look at them), and searched your site for a banana bread. I have it in the oven right now as we speak, and my man is coming home from work! I can’t wait to surprise him with a bite of your Best Ever Banana Bread as he walks through the front door! 🙂

    • Gemma Stafford on January 18, 2018 at 8:13 pm

      Hi Jessica,

      That you very much for your lovely message, I really appreciate it. I’m really thrilled you are enjoying my recipes.

      Let me know how the banana bread goes 🙂
      Gemma.

  16. Joyce on January 18, 2018 at 4:50 pm

    Gemma, can you advise a substitution ratio for a healthier banana bread? For example, can I substitute the oil for 1/8 cup of greek yogurt instead? Or can I substitute 25% of the flour for oat flour – and in doing so, do I need to tweak the other ingredients given the lack of gluten in oat flour?

    • Gemma Stafford on January 18, 2018 at 8:18 pm

      Hi Joyce,

      I think you you wanted to tweak the ingredients that much i would prefer to point in the direction of a different recipe. This recipe won’t yield the same results if changed.

      I have a vegan and gluten free chocolate banana bread coming in the next few weeks. Keep an eye out for it 🙂
      Gemma.

      • Joyce on January 18, 2018 at 8:38 pm

        Thank you so much Gemma! I’m always looking out for delicious healthy recipes but making these health tweaks on such a perfectly good recipe always give me problems. Can’t wait for your vegan and gluten free recipe!

        • Gemma Stafford on January 19, 2018 at 4:27 am

          Hi Joyce,
          Yes, and there seems to be more and more interest in particular dietary areas, such as gluten free/wheat intolerance. egg allergies, not to speak of sugar issues. It behoves us to pay more attention, and we intend to do this as this year progresses, we have a plan!
          Thank you for being in touch,
          Gemma 🙂

  17. EILEEN on January 17, 2018 at 11:07 am

    I randomly came across this recipe and after convincing my husband to clean out the freezer and find my bananas I knew were hidden in the back right before a turn into Narnia, whipped it up with my 3 year old daughter. She had so much fun wisking the flour (the entire time), mashing bananas (once and giving up) and complaining that there were seeds in it (oatmeal kid, it’s oatmeal). I was skeptical. My grandmother has made banana bread my entire life, and it’s warm and buttery and never uses oil or oatmeal. But, whenever I make it, it’s dry and bland. This recipe turned out absolutely perfectly. It’s not insanely sweet like most banana bread and the oatmeal really does make a HUGE difference, both in texture and moisture. My whole family love the finished product, and I can see making it for events in the future. The only change I made was adding a tisch of nutmeg.

    • Gemma Stafford on January 18, 2018 at 3:21 am

      Eileen, are you Irish, did you kiss the Blarney Stone? you have a way with words, I hope you are using this gift!
      Thank you for making me smile, such a great description of the voyage into the freezer, and what a great husband to take it on, it must be everone’s least favorite jobs!
      Thank you also for this very kind review of this recipe, it will be help to other Bold Bakers, we are a great community here, and every contribution,suggestion,correction is greatly appreciated.
      Good to have you with us,
      Gemma 🙂

  18. Karen Kilpatrick on January 9, 2018 at 12:27 pm

    Oh Gemma I think I may have taken your best ever banana bread into the cosmos!!! You encourage us to be bold and experiment so….how about streusel topping? I mixed 3 tablespoons all-purpose flour with 3 tablespoons sugar, 1/2 teaspoon ground cinnamon and grated 1/2 a stick of butter. Sprinkle it on the banana bread just before popping it into the oven. Heavenly!

    • Gemma Stafford on January 9, 2018 at 5:30 pm

      STOP!!!! I love streusel topping on cakes. I usually eat it off. I hope others read your comment and try it out. 🙂

      Gemma.

  19. Sandhya Ashok on January 9, 2018 at 12:33 am

    This recipeis absolutely wonderful! I added extra banana to substitute the eggs and it came out moist and perfectly sweet! It had a great texture as well and adding the oats was an awesome idea.

    Thank you so much for all the great recipes! I love checking out your amazing website. Keep up the great work!

    • Gemma Stafford on January 9, 2018 at 9:31 am

      YEA!
      I am very happy to hear this, it is difficult to sub the eggs in this type of recipe, but well done, you got it!
      Gemma 🙂

  20. Swetha on January 8, 2018 at 11:52 pm

    Hi Gemma,

    Your blog is THE best ‘Go to’ place for baking and I feel so happy just to browse through which gives me ample confidence as I am a starter. I have a query. With the recipe and the measurement of ingredients, how much would the banana bread weigh once its baked. Could you please help.

    Thanks
    Swetha

    • Gemma Stafford on January 9, 2018 at 9:34 am

      Hi there,
      You find the weight by adding up the ingredients!
      There is always a little moisture evaporation, but you will get a good idea. I am guessing, but I think this will be a little over one pound 1/2kg in weight,
      Gemma 🙂

  21. Amy Clemons on January 5, 2018 at 10:34 am

    I’ve been baking banana bread for the last 30 years, and I’ve tried numerous recipes. By far, this recipe reigns supreme! I followed all your instructions precisely, ESPECIALLY the one about not overmixing, and I’m astounded at the beauty and deliciousness of the result. The only add-in I indulged was some fresh blueberries because I’m in love with them, and it was amazing. Suffice to say, I’ll never use another recipe again, and I’ll always credit you with it – because you deserve it, and you’re one of the loveliest personalities out there. (Ok, THE loveliest! 😉)
    I’m a fan forever! 💘

    • Gemma Stafford on January 5, 2018 at 10:43 am

      Amy, I am blushinHow kind, thank you so much for this very kind review of this recipe. When you figure the ‘do not over mix’ rule you can apply it to almost all baking, though there are exceptions. Yeast baking loves to be worked!
      Good to have you with us,
      Gemma 🙂

  22. Kesia on January 5, 2018 at 3:15 am

    love this recipe!!!!!!

  23. Rache on January 1, 2018 at 10:40 pm

    The best banana cake I’ve ever tasted! I have tried this recipe and my family loves it. By the way, I’m your fan. I have also tried your red velvet cake and it is absoiluty yummy! best red velvet cake recipe! Thanks Gemma!

    • Gemma Stafford on January 2, 2018 at 5:07 am

      Hi there,
      Thank you, that is a lovely review of these recipes, I appreciate it,
      Gemma 🙂

  24. Sameera Rizvi on December 23, 2017 at 11:31 am

    Dear gemma,
    M frm india i started baking after marraige n believe me i have so many books of breads n baking but of little use bcuz i dont understand half of the recipes,also i spend my free time searching for recipes.
    I started baking today after a gap of 1 year bcause of pregnancy n the first thing i made is ur banana bread,it was perfect n delicious even my 1 year old daughter loved it I have tried making banana bread before but it came out ok.
    I really wanna thank u from my ❤ for all the awesome recipes n the small tricks which u give,i will definitely try all the other recipes.i have even posted a pic of my banana bread.
    Thankyou with hugs n kisses from ur fan.

    • Gemma Stafford on December 23, 2017 at 2:35 pm

      Hi Sameera,
      I am happy to hear that you have a little girl, and that she liked the banana bread. I am happy that you are baking too. I hope you wil enjoy lots of the recipes here. Thank you for being in touch,
      Gemma 🙂

  25. melray on December 23, 2017 at 12:12 am

    baked for the first time and using hine made buttermilk

    • Gemma Stafford on December 23, 2017 at 8:25 pm

      Hope you liked it, Melray 🙂

      • melray on December 24, 2017 at 1:12 am

        my parents, siblings, my husband, they love it.

  26. Deepa Srinath on December 17, 2017 at 7:21 pm

    Hi Gemma,

    Thank you so much for sharing your recipe. The bread came out wonderful! I did not have with me Vanilla Extract with I started making the bread, I did have Peppermint extract. Hesitantly I added just a half teaspoon of it and some chocolate chips. To my surprise it came out wonderful! All thanks to you for sharing your secret ingredient, oats! Love your videos, keep it coming!

    • Gemma Stafford on December 18, 2017 at 10:03 pm

      Hi,

      I’m delighted to hear you had success!! You can’t beat a good banana bread 🙂

      Best,
      Gemma.

  27. Nancy Ballinger on December 13, 2017 at 10:14 am

    Please make some vegitarian mug meals. Also some quick dinners for us non meat eater out here. Iove your site and get recipes off it for my family. I am forced to be meatless and mostly non dairy because of health issues and would love quick easy simple things to make for myself. I ADAPT YOUR RECIPES to vegitarian when I can.

    Thanks!
    Nancy

    • Gemma Stafford on December 13, 2017 at 5:50 pm

      Hi Nancy,

      Thats a great idea. I’m really glad you like the mug meals. If you haven’t already download my mug meals book because it is free right now.

      I’ll keep your request in mind as I plan my 2018 🙂
      Gemma.

      • Nancy Ballinger on December 13, 2017 at 8:44 pm

        I do have your mug meals and Thank Youfor considering my suggestion to create vegitarian meals.
        Sincerely,
        Nancy

        • Gemma Stafford on December 14, 2017 at 6:16 am

          Hi Nancy,
          Thank you for being here with us. We will be making some changes in the New Year, do stay tuned,
          Gemma 🙂

  28. Sanchita on December 11, 2017 at 6:17 am

    hi!! please tell me subsitute of 2 eggs in banana bread

    • Gemma Stafford on December 12, 2017 at 3:20 am

      Hi there,
      I think for this recipe you can use applesauce as the egg substitute. You could also try 1 tablespoon of apple cider vinegar, and one teaspoon of baking soda (Bicarbonate of soda) per egg to be replaced. This may be a good one for this recipe, as it will be heavy/dense with the banana. Try it both ways, and tell us how it works for you,
      Gemma 🙂

      • Catherine Farthing on December 12, 2017 at 4:47 am

        For each egg you can su 1 tbls of ground chia seeds to 3 tbls of water mix till absorbed

        • Gemma Stafford on December 13, 2017 at 4:27 am

          Hi Catherine,
          Yes, grind them up, it will be easier, and one tablespoon of water should be sufficient too, just like for a flax egg,
          Gemma 🙂

  29. Rachel C on December 10, 2017 at 5:00 pm

    This recipe is absolutely amazing! The best banana bread I’ve ever had/made.

    • Gemma Stafford on December 11, 2017 at 2:29 am

      Rachel, you have cheered me up today, thank you for this very kind review of this recipe,
      Gemma 🙂

  30. melray on December 9, 2017 at 4:27 am

    can i use the crazy dough here? thank you

    • Gemma Stafford on December 9, 2017 at 12:20 pm

      Hi Melray,

      unfortunately no, banana bread is very different to crazy dough. Hope you try this recipe though because it’s really good.

      Gemma.

      • melray on December 9, 2017 at 4:08 pm

        i will. my husband request me to bake one
        😊

  31. Rajiv Sharma on December 8, 2017 at 8:07 am

    Hi Gemma

    I just started baking since last few weeks by watching videos. I would your channel awesome and so I decided to make one of your banana breads. My first time the cake came out top class. Its what my friends informed me too. Thanks for the great recipe. Next time I am going to try it with almonds & oat mix plus butter. I hope it steps it up even better.

    Thanks
    Rajiv

    • Gemma Stafford on December 9, 2017 at 2:24 pm

      Hi Rajiv,

      Thank you so much, I’m really delighted you like my recipes.

      Happy Baking!
      Gemma.

  32. amateurchef0603 on November 23, 2017 at 6:32 am

    Hey Gemma! I’ve made your recipe three time and I love it! I was wondering if I could turn these into banana bread muffins by baking them in cupcake tins instead.

    • Gemma Stafford on November 23, 2017 at 9:20 am

      You sure can! You may need to bake them slightly less time so keep your eye on them. I’d appreciate a review (5 stars appreciated) if you haven’t already.

  33. 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.

  34. 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 🙂

  35. 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 🙂

  36. 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 🙂

  37. 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 🙂

  38. 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 🙂

  39. 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 🙂

  40. 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.

  41. 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.

  42. 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

  43. 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 🙂

  44. 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 🙂

  45. 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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