Best Ever Banana Bread Recipe
Save RecipeGet my chef-tested secrets and make this easy banana bread recipe featuring sweet banana flavor, a brown tender crust, and soft cake-like interior.
Hi Bold Bakers!
When it comes to comfort baking there is just nothing that can be compared to classic, easy 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 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.
My Banana Bread Recipe Secrets
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 Banana Bread Recipe. Keep reading to find out the secrets to how you can get the best results.
How Do You Make 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.
Making a Really Moist Banana Bread
In addition to adding oats to this recipe, flavorless oil like vegetable oil helps ensure you’ll get a really moist result. And here’s another secret trick: once you bake your banana 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, this will be your new go-to recipe.
What if I’m gluten-free? Try the Best Gluten Free Banana Bread!
A lot 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.
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 A Chocolate Banana Bread
You can add chocolate chips to either of the above banana bread recipes, but for those of you that are chocoholics like me, I’ve created a recipe for a 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 banana lightly sweetness the bread and the addition of chocolate chips make this the most satisfying breakfast, snack and of course dessert!
Try more of my Best-Ever Recipes:
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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.
- 1½ 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)
- ⅔ cup (5oz/142g) sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 large eggs
- ⅓ cup (21/2floz/71ml) milk
- ¼ cup (2floz/57ml) flavorless oil (canola, vegetable, sunflower oil)
- 1½ teaspoons vanilla extract
- 3 medium bananas , mashed
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Preheat your oven to 350°F (180°C)
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Prepare a 9x5 loaf pan with parchment paper.
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In a medium bowl, combine your dry ingredients (flour, baking soda, baking powder, oats, sugar, cinnamon, and salt)
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In a large bowl, combine your wet ingredients (eggs, milk, oil, vanilla, and mashed bananas)
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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.
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Pour the banana bread batter into the pan and bake for 55 minutes or until a toothpick or cake tester comes out clean. Enjoy!
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Store at room temperature wrapped in cling wrap for up to 3 days.
Watch the Recipe Video!
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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Hi gemma,
I was wondering if i could crush the oats? As in use oat flour instead of oats, would it make a difference to the taste other than the texture? I really dont feel like adding the oats just like that
Hi Amnah. Yes you can crush the oats if you so desire. It won’t change the flavor, it’s mainly the texture that would. I say give t a g and then decide which one is preferable.I hope this helps.
I made this recipe whenever I have bananas. I am really sorry that I couldn’t thank you earlier. I tried many of your recipes and they were awesome. I was always so nervous before to try baking but now I don’t hesitate to try something new. You have helped so much to gain my confidence. One of the reasons I couldn’t write to you earlier because I am not very well expressing my thoughts into words but deep down I have thanked you a million trillion times. Thanks a lot :).
Thank you so much for your kind words. It warms my heart whenever bold bakers share how they welcomed my recipes into their kitchens. Keep on baking!
Hello,
Can I use whole wheat flour for this recipe? I am so excited to try it.. TIA
Yes, you can do that. I suggest however that you only substitute part of it and not entirely. Wheat flour is heavier and could result in a more coarse cake. I hope this helps.
Hi Gemma,
I just made your banana bread recipe for the first time and , JACKPOT!, this recipe is TO DIE FOR! I’ve made so many other banana bread recipes, and while all were very good, there was always something just “meh” about them. I followed the ingredients (used only a ‘dash’ of cinnamon, instead of the full 2 tsp.) and instructions, sans the foil trick at the end, because I had not viewed the video prior to making this, and it still turned out to be outstanding. This is an easy recipe (no mixers needed) that produces a beautifully risen, tender, incredibly moist and delicious banana bread! I love the addition of the oats!
Incidentally, for those wondering about a gram weight for 3 medium bananas, mine came out to be 289 grams, so that’s what I noted on the recipe for future use.
One quick question..I was thinking of doubling the recipe next time, and using 3 8 X 4-in pans..do you think that would be ok? Thank you for a PERFECT banana bread recipe!!
Hi Marie,
I am hopeless at doing the math around this. I do the oddest calculation which in my head tells me that your three pans will work well with double this recipe.
There is a way to calculate this if math is your thing. Google it, it is to do with the volume of the pan. Good Housekeeping UK has a good video online for this.
Thank you for your very kind words and great review of this recipe, I am really happy to have it here, it will encourage other bold bakers to try it.
Gemma 🙂
If I hadn’t been so busy stuffing my face, I would have commented sooner!!!! My 4th loaf is in the oven…….absolutely a beloved recipe……I have yet to make a fail from all those I’ve tried…..and now I have the book to tackle too…..I thought I was sharing something new to one of the sons I’ve apparently inspired only to discover he’s tried many of the mug meals!!! Our Irish ancestors are smiling!!!
Thanks a million. And yes, our Irish ancestors must be very pleased. Glad your son likes mug meals. They’re fast going up the chart in terms of popularity.
I made 2 banana breads using frozen bananas and added 3/4 cup (3 oz) of walnuts. Instead of doubling the recipe, I made the recipe twice. I couldn’t understand why the 2nd batter was drier. Having thawed the bananas in a strainer over a bowl, I incorporated some of the liquid to loosen up the batter in bread #2 and it worked beautifully. I poured it into the prepared loaf pan and then realized….I forgot to add the eggs!!! OH NO. Into a bowl I poured the (eggless) batter and incorporated the 2 eggs – unavoidably overmixing the batter. I also (mistakenly) added the walnuts to the dry ingredients and not to the batter during mixing (for both breads). I baked these breads together in 9×5 throw-away loaf pans placing them on a baking sheet to make turning half-way through easier (just rotate the sheet). I thought for sure only one of these breads would make it to the event I was baking them for but, to my amazement, they both baked and rose beautifully – there was no difference between the way the breads looked. I covered them both in foil during the cooling process and decided to take them both. There was not a slice left (and I checked the garbage to see if any was tried and tossed…not a crumb made it to the trash!) Not only is this recipe delicious and easy, it is so very forgiving. Another Bigger Bolder Baking Blessing! Thank you Gemma (and thank you for the quick response to my email and making whatever adjustments were needed for me to successfully review this recipe). My only complaint, I didn’t take a photo!!! I’ll be making this bread again for sure and will be sure to take and share a photo.
Yay! Well done, you! I am happy that everybody loved it. I would love to see photos of the cake when you make them again.
I absolutely loved this recipe! This is the only recipe I have found other than my grandma’s that I actually like. I love to bake, but I am somewhat intimidated with it. Your videos make it so much easier. Thank you! I just wish your recipes included nutrition info.
I’m delighted to hear that, ill have to post that info for you soon, thank you!
This is THE ABSOLUTE best banana bread i have ever made! Not too overly sweet yet sweet enough to feel you are being spoiled! Lite fluffy texture that goes amazing with a slather of our homemade, farm grown butter! Thank you for sharing this recipe!
Hi Kari,
Thank you for this really lovely review of this recipe. I too have a penchant for slathering butter on banana bread! haha, really is the ‘icing on the cake’, lucky you to have your own butter 😉
Gemma 🙂
Hi Gemma,
Can I use instant oats instead of rolled oats? If yes, will it make a lot of difference?
You can, i just prefer the texture of rolled as they are much more hardy. Enjoy!
I have been a banana bread fan for years but this is honestly the BEST EVER! It turned out perfect! Not too sweet! Slathered in homemade butter from our farm! Ohhh i could live on this bread! Thank you for sharing this recipe with us!
Hi Kari,
A woman after my own heart, butter on everything, even Christmas cake! yummy. Lucky you to have your own supply.
Thank you for this really kind review, I am delighted to have it,
Gemma 🙂
Getting ready to make your banana bread !
Over Christmas we made almost each of your recipes for Christmas cookies
Each recipe was AMAZING !!!!
I think you will really like this recipe, Sylvia. It’s one of the most popular on my site.
Best,
Gemma.
My bad. The milk was in the video. I love to bake but am really trying to cut down on the added sugars in my world. Do you have any experience working with the new artificial sweetener, ALLULOSE yet. Most of the others are not particularly good.
We do have some sugar free recipes on the website, i have success with Swerve sugar substitute and Lakanto sugar.
Hello Gemma
I make it everything expect sugar. I didn’t used sugar so I get some applesauce to add. Where I work at group home, they are not allowed to have grauated sugar and restricted diet. Thank you for sharing your recipe!
Wow, great job! I’m delighted to hear this recipe worked out for you!
Hi Gemma,
Thank you for the amazing recipe, I tried this recipe and result was amazing. Please share gluten free version of this recipe too or gluten free eggless mug cakes.
Here is a gluten free version – https://www.biggerbolderbaking.com/gluten-free-banana-bread-low-carb/
Thank you ????
Hi!! It’s my second time using your recipe. The first was a hit to my husband who’s not really into banana bread so I decided to make one again for Christmas eve. I would like to ask, how long should I keep the banana bread covered with foil? Thanks! <3
Hi Mia,
Just keep it covered for 30 minutes or so, until it cools down.
Happy Christmas!
Gemma.
Hi Gemma. Can i use regular oat meal in this recipe? Cant find rolled oats here in my place and planning to bake this tomorrow for my daughter, and she wanted to give some for her teachers and classmate. Thank you!
Hi Yes you can they just wont have as much texture after baking. Enjoy!
Can the banana be substituted with plantain?
Chioma,
Yes! you will need to use them when they are nicely yellow, a little over ripe, but I think that they will be perfect!
Gemma 🙂
This is great banana bread. Comes together very quickly. Definetly using this recipe from now on!
Happy to hear it, Christy! Well done to you for making my banana bread recipe. Please do be sure to share any recipe photos you have on this page. Thank you for being part of the Bold Baking Community!
Hi Gemma ,
Today I tried ur recipe it is delicious I have no words to thank you.
I learned baking from you. I made chocolate chip cookie cupcakes all were amazing.
Thank you so much.
Love from Bahrain
Hi Vasia! Thank you for your lovely note. Well done to you for making my Chocolate Chip Cookie Cupcakes. I hope you find more favorites on my website!
Hi Gemma
I just tried this recipe today and it turns out pretty well. I even followed your instruction to cover with a foil while still warm and the result is a super moist banana bread. I tried other recipes before but yours is the best. Thank you for sharing this recipe. I’M your big follower from the Philippines.
Hi Wena,
Great to hear, thank you for this lovely review.
Carry on baking, it is good that you are here with us,
Gemma 🙂
Hi Gemma,
I just tried today this recipe and it turns out pretty well. I even follow your instruction to cover it with a foil while still warm and the result is a moist and soft banana bread. I tried and follow other recipes before but your recipe is the best. Thank you for sharing. I’m a big fan from the Philippines.