Breads & Doughs, Gemma's Best Recipes

Best-Ever Banana Bread Recipe

4.68 from 979 votes
Learn my chef-tested secrets and make this easy banana bread recipe featuring sweet banana flavor, a brown tender crust, and a soft cake-like interior.
Sliced Best-Ever Banana Bread next to some butter.

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Hi Bold Bakers!

WHAT YOU GETThis is the end-all, be-all Banana Bread recipe. If you need one go-to, let it be this one — it’s moist, full of banana flavor, has secret ingredients (how mysterious!), and above all else it’s easy! 

IMPORTANT NOTEThis recipe was updated and improved on 6/18/2023 to include the most commonly and frequently asked questions and answers. 

When it comes to comfort baking there is just nothing that can be compared to this classic, moist 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 recipe written on a scrap 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. And if you’re looking for variations of this recipe, you’re in the right place. Feel free to try any one of these — because I’m a bit of a banana bread expert:

My Banana Bread Recipe Secrets

I have tried and tested so many banana bread recipes throughout my career. After time spent working in pastry, baking in restaurants, and working in catering, I have taken the best parts of all of the banana bread recipes I’ve ever created and combined them into the best banana bread recipe in the world. Keep reading to find out the secrets to how you can get the best results.

Top-down look at my best-ever banana bread in a loaf pan.

Why This Is The Best 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.

What You’ll Need To Make Banana Bread

  • Loaf pan and parchment paper
  • Medium, large bowls
  • Whisk
  • Measuring cups

My best ever banana bread recipe, which is very easy to make.

How To Make Banana Bread

This is how simple it is:

  1. Preheat your oven and line a loaf pan with parchment paper.
  2. Combine all the dry ingredients in a medium bowl.
  3. Combine all your wet ingredients in a large bowl.
  4. Add the medium bowl’s contents to the large bowl and mix by hand.
  5. Pour the batter into the loaf pan and bake for 55 minutes.
  6. Store at room temperature.

How NOT To Make Banana Bread

Despite the easiness of this recipe, there are in fact ways to make mistakes when whipping up a loaf. Let me break down the most common things people get wrong, so you can avoid them and sail straight to success.

  • Don’t use green, under-ripe bananas!
    It is best to use brown, older bananas for a much sweeter and more pronounced banana flavor. Plus they’re way easier to mash.
  • Don’t mix all the wet ingredients and bananas together!
    Speaking of mashing, mash the bananas first, then add the other wet ingredients. Mashing the bananas in the bowl by themselves first will allow you to get them much smoother and mushier. That is harder to do once the oil, milk, etc. are in there.
  • Don’t just dump all of the dry ingredients into the wet!
    Always mix the dry ingredients in a separate bowl before adding them to the wet ingredients. By doing this you are ensuring your raising agents, spices, and salt will all be evenly mixed before the next step.
  • Do NOT over-beat your batter!
    Gently mix the batter together gently until just combined. Leaving lumps is totally fine. Over-mixing means you can develop the gluten in the flour resulting in much tougher bread. Nobody wants a tough slice.
  • Don’t forget the parchment paper!
    Always line your loaf pan with parchment paper. This is such a heavy, large loaf and you just want to buy yourself extra insurance that it will easily pop right out of the loaf pan.
  • Do not open the oven while baking!
    Resist the urge to open that oven while baking!!! Opening the door in the first 20 minutes of baking lets out the steam and hot air and can cause the banana bread to fall leaving you with a flat loaf.

How To Make Banana Bread Moist

In addition to oats, flavorless oil like vegetable oil helps ensure you’ll get a really moist result. And here’s another secret trick: once you bake your 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.

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 with a buttery spread, this will be your new go-to recipe.

Thick slices of easy Banana Bread.

Try The Best Gluten-Free Banana Bread!

A lot of 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 monk fruit sugar substitute, almond flour, and coconut flour, and this low sugar and low-carb banana bread is great for everyone who is looking for a healthy banana bread recipe that’s dairy-free.

Gluten-free banana bread, topped with slices of banana, sliced.

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 Chocolate Banana Bread

You can add chocolate chips to either of the above recipes for a chocolate chip banana bread recipe, but for those of you that are chocoholics like me, I’ve created a recipe for 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.

The inside of chocolate banana bread, which is also healthy banana bread!

The bananas lightly sweeten the bread and the addition of chocolate chips make this the most satisfying breakfast, snack, and of course dessert with a sweet crunch!

How To Store Banana Bread

While nothing beats eating banana bread fresh out of the oven, you can store it in an airtight container or covered in plastic wrap and leave it out on the counter.

Can You Freeze Banana Bread?

You most certainly can! Make sure to tightly seal the bread with a food wrap or Ziploc bag, depending on whether or not you’re freezing a whole loaf or just a few slices.

Three slices of moist Banana Bread next to the loaf.

How Long Does Banana Bread Last?

Like most bread, this recipe can last for around three to four days on the counter. After that, it will start to dry out, but will still be safe to eat.


How much do 3 medium bananas measure in grams, ounces, or cups?

  • Generally, one medium banana without peel measures around 120-150g (4-5oz/ 1/3-1/2 cup).
  • So you need around 360-450g (12-15oz/ 1-1 1/2 cups) of mashed bananas.

Can I use whole wheat flour?

Yes, you can use whole wheat flour in banana bread.

  • When it comes to whole wheat/grain flour, I suggest whole wheat/grain: all-purpose flour in a 1:1 or 1: 2 ratio, so you won’t wind up with a dense result. Because whole wheat (or grain) has bran which weighs down protein a lot to make it difficult to rise.
  • A good rule of thumb to keep in mind while alternating the recipe: note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency as the recipe.

What egg substitutes can I use?

  • You can use flax eggs in banana bread.
  • Check out my Egg Substitute Chart for details and more shelf-stable options!

What sugar substitute can I use?

  • You can use honey, maple syrup, stevia, or other sugar-free sugar substitutes.
  • Check out my Sugar Substitute Chart for details.

Why do you need to use oats in banana bread? What rolled oats substitute can I use?

  • Rolled oats can absorb and retain liquid to add moisture and a soft and chewy bite to the banana bread.
  • No substitute can achieve the same result but here are some options:
    • You can substitute instant oats, oat flour, or whole wheat flour for rolled oats starting at a 1:1 ratio.
    • You can also use ground flax seeds or chia seeds starting at a 1:1 ratio.
    • Note to adjust the wet ingredients to get the same consistency as the recipe.

What milk substitute can I use?

What oil substitute can I use?

You can substitute cooled melted butter, ghee, or coconut oil for canola oil or vegetable oil.

Can I reduce the amount of sugar in the recipe?

Yes, you can reduce the sugar in banana bread.

  • Sugar is not just a sweetener, it’s also a great binding agent.
  • More importantly, sugar is added for incorporating air in the batter to make banana bread light and fluffy in texture instead of being dense. This would be sacrificed to some point if you cut back the sugar by more than a quarter.

How do I know when my banana bread is fully baked?

The telltale sign for a full and properly-baked banana bread is no wetness on top, firm to the touch in the center, the edge pulling away from the mold a little bit, or a toothpick inserted coming out clean.

Can I make mini banana bread loaves instead of a single large loaf?

Yes, you can bake this recipe in mini banana bread loaf pans. The baking time depends on the individual well’s size.

Can I use a different type of pan if I don’t have a loaf pan?

Yes, you can use a different size pan.

  • A standard 9-inch loaf pan holds up to 8 cups. If you don’t have one available, use an 8-inch square pan or a 9-inch round cake tin.
  • Monitor the baking time using the telltale signs listed above.

Seriously, Get More Banana Bread Recipes:

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IMPORTANT NOTEThis recipe was updated and improved on 6/18/2023 to include the most commonly and frequently asked questions and answers. 

Watch The Recipe Video!

Best Ever Banana Bread Recipe

4.68 from 979 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 people
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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 people


  • 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


  • Preheat your oven to 350°F (180°C). Prepare a 9x5 loaf pan with parchment paper.
  • In a medium bowl combine the dry ingredients (flour, baking soda, baking powder, oats, sugar, cinnamon, and salt)
  • In a large bowl, finely mash the bananas with a fork. Whisk in eggs, milk, oil, and vanilla.
  • 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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Patrick De Muelenaere
Patrick De Muelenaere
4 years ago

Hi, I am new to your recipes but I was going to make the banana bread however, I didn’t know what baking pan or in what kind of material I should put the batter in because I’m afraid it will stick in a simple metal baking pan.

By the way, I have a funny joke:

What do you call a banana bread with no bananas?

A bread!!! (:

4 years ago


4 years 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! )

Patrick De Muelenaere
Patrick De Muelenaere
4 years ago

Could you do a recipe each week because of the COD VID 19 as we are all bored, i believe baking and cooking is a great way to spend and not wast time!!!

Ruth Rodenhauser
Ruth Rodenhauser
4 years ago

Everything a banana bread should be: moist, flavorful, and easy. My only addition was chopped pecans. Absolutely delicious! I had to make another one the same day!

4 years ago

Hi Gemma: First of all….Master George is adorable! I got another spark of wonderfulness to add to your banana bread. I added 3/4 cup of creamy peanut butter and 1 cup of mini semi-sweet chocolate chips. Yummy, yummy. Praying the Kurtz family remains safe during this nasty pandemic. Much love.

Anshul Khandelwal
Anshul Khandelwal
4 years ago

Hi Gemma,

For banana bread can we use replace normal oats instead of rolled oats and pineapple essence instead vanilla.


Susanna M
Susanna M
4 years ago

Hi Gemma, is it possible to bake your banana bread in a muffin tray as I don’t have a loaf tin to hand. If so what would be the best baking time?
Hope you and your family are keeping well and have a great Easter weekend 🐣🙂

4 years ago

Hii gemma,
Awesome recipe. I did it with a lil twist. Used butter milk instead of egg n 1:1 ap floor and wheat flour (limited ingredients due to lockdown).. Came out so well. Really blessed to have you and ur recipes. All your recipes are soo great.


Sai Shruthi Iyengar
Sai Shruthi Iyengar
4 years ago

Hi Gemma,
I absolutely love your recipes. I’ve made your banana bread multiple times and love it. However due to the lockdown I don’t have access to rolled oats, but I have the regular quick cooking steel cut oats. Can I use that and are there any changes I’ll have to make to the recipe measurements?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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