Breads & Doughs, Gemma's Best Recipes

Best-Ever Banana Bread Recipe

4.67 from 863 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.

Hi Bold Bakers!

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.

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, 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

  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 into 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 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.

What if I’m gluten-free? 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 monkfruit 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 banana lightly sweetness 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.

Get more Banana Bread recipes:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Best Ever Banana Bread Recipe

4.67 from 863 votes
Get my chef-tested secrets and make this easy Banana Bread Recipe featuring sweet banana flavor, a brown tender crust, and soft cake-like interior.
Author: Gemma Stafford
Servings: 8 -10
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Get my chef-tested secrets and make this easy Banana Bread Recipe featuring sweet banana flavor, a brown tender crust, and soft cake-like interior.
Author: Gemma Stafford
Servings: 8 -10

Ingredients

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

Instructions

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

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Patrick De Muelenaere
Patrick De Muelenaere
1 year 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!!! (:

Pauline
9 months ago

I LOVE IT! I MADE IT SEVERAL TIMES NOW, IT’S THE BEST!

Patrick De Muelenaere
Patrick De Muelenaere
1 year 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!!!

1 year 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! )

1 year 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!

1 year 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
11 months ago

Hi Gemma,

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

Cheers,
Anshul

Susanna M
Susanna M
1 year 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 🐣🙂

Sayani
Sayani
11 months 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.

Tc
Sayani

Sai Shruthi Iyengar
Sai Shruthi Iyengar
11 months 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?

About Us

Meet Gemma

About Us

Meet Gemma

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