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Best Ever Banana Bread

Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours + cooling
  • Makes
    1 loaf (16 slices)


  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 2 medium ripe bananas, mashed (1 cup)
  • 1/2 cup canola oil
  • 1/4 cup plus 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped California Walnuts


  • Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
  • Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

Banana Bread Tips

How do I quickly ripen bananas?

When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. If you have a day or two to spare, place bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. This will trap the ethylene gas of the fruits and quicken the ripening process. To ripen bananas even faster, place them in their peels on a baking sheet and warm in a 250° oven for 15-20 minutes. Check out this article for more banana ripening tips.

Do you have to use baking soda in banana bread?

Both baking soda and baking powder are chemical leaveners that provide lift to your baked goods. If you want some rise in your banana bread and don’t have baking soda handy, try substituting baking powder. Baking powder is about 4 times weaker than baking soda. So for this recipe, use 4 teaspoons baking powder as a substitute for the 1 teaspoon baking soda. If the rise is not important to you, you can leave it out completely. Learn more on the differences between baking soda and baking powder.

How do you keep banana bread moist after baking?

To keep banana bread moist, let it cool completely on a cooling rack. If you plan on eating the banana bread within 2-4 days, store on the counter in an airtight container lined with paper towels. For longer storage, freeze in an airtight container for up to 3 months. Learn more on storing your favorite baked goods.

Can I make banana bread vegan or gluten-free?

Absolutely, we tested out different types of banana bread for every diet and found delicious results by simply swapping out a few key ingredients.
Nutrition Facts
1 slice: 255 calories, 12g fat (1g saturated fat), 27mg cholesterol, 166mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 4g protein.


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  • Anette
    Mar 4, 2021

    The title is not a lie! agree ?? this is the best banana bread. Very simple ingredients and easy to make. The only thing I changed is the buttermilk which I substituted to vanilla yogurt since I do not have buttermilk at home. It taste so delicious and moist. I cooked about 1 hr and 10 mins. Cooled it down and wrapped in a foil and placed in the refrigerator and it was perfect ?? yummy ?? banana ?? bread ?? ever...

  • rogerreichel
    Feb 27, 2021

    I have made this bread, large and small loaves and muffins, many times and it has turned out perfect everytime. I always use whole wheat flour and brown sugar and/ or a little honey, and cut back on they sugar a little. I also add blueberries, dried cherries, apple and rhubarb, sometimes separately or in some combination. They also add some sweetness so i can reduce the sugar, and extra moisture to compensate for the whole wheat flour. The best banana bread anywhere and everyone that eats mine says the same thing! Thank you for sharing a great recipe!!

  • Kristi
    Feb 21, 2021

    No comment left

  • Peggy
    Feb 19, 2021

    My favorite - works every time

  • Carolyn
    Feb 2, 2021

    I have not tried this recipe yet, however, I would suggest using a scale and measure the ingredients before mixing. I was taught this by my Mom. I made a directory of all items...flour, sugar, oats, nuts...example. flour cup is 4-1/4 oz. quick cup 2.82 oz...and so forth...might be worth checking it out??

  • trenagirl
    Feb 1, 2021

    No comment left

  • Brian
    Jan 22, 2021

    I have used this recipe for almost 30 years. It is the best. For those that have had problems, I have used wide pan loaf pans. It does cook dark. But if you cook for 1 hour 20 minutes at 325, rotating half way through, you will be successful. Try adding mini morsels. You’ll also want to store in a zip top bag and refrigerate. Enjoy!

  • Luanne
    Jan 21, 2021

    Great taste on this bread but I've tried it a couple times and I'm having the same issue as a previous reviewer . The sides brown way to much, long before the loaf is done . I tried doubling the recipe and making 3 loaves to cut the cook time but still had the same problem ...maybe ill try muffins out of it next time .

  • Debora
    Jan 15, 2021

    Gin, I’m sorry your bread failed. I had that problem too. During Covid I was t able to get my usual flour aid I settled for an different brand. It failed every time. Now I have my Gold Medal All-Purpose Flour again and it’s terrific!! Try Gold Medal. This really is the best recipe I’ve ever tried.

  • mimi
    Jan 11, 2021

    No comment left