Ultimate Banana Bread
Updated
Updated
This is the absolute Best Banana Bread recipe made with a cinnamon-sugar crust, moist from butter and sour cream, a combination of mashed bananas and sliced bananas, and chocolate chips and walnuts in every bite! Bonus, it’s all made in one bowl!
Got more bananas then you know what to do with? Put them to use in a banana smoothie or oatmeal banana pancakes.
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The Best Banana Bread Recipe
How many banana bread recipes do you have? 37? Lol. You only think you don’t need another one, but you do! This Ultimate Banana Bread Recipe is the queen of all banana breads.
Can’t remember the last time, if ever, I had a bad slice of banana bread. But let’s get real – they’re not all created equal. This recipe takes the ingredients to the next level, and yet remains so easy to make.
- The pan is greased with butter and then coated in cinnamon-sugar, which creates a fantastic crust for the bread.
- There are mashed bananas in the batter and sliced bananas on top for a double whammy of awesome banana flavor.
- It’s made with butter, not oil, for the best flavor!
- Sour cream is added to the batter for extra moistness and a hint of tanginess.
- Nuts and chocolate are mixed in, so every bite is loaded with goodies.
- A sprinkle of turbinado sugar finishes it off to create a special crispy topping.
- It’s all made in one bowl, so clean up is a breeze!
How to Make Banana Bread
Banana bread is pretty straight forward and hard to mess up, but there are definitely some tips to achieve the best loaf possible.
(For all the details, scroll down to the complete printable recipe card and don’t miss the video below.)
- How ripe should bananas be for banana bread? Use overly ripe (a lot of black!) bananas. This will deliver the best natural sweetness with plenty of banana flavor, but also provide moisture.
- Thoroughly mash those bananas. This helps incorporate the bananas throughout the mixture and makes it easier to test for doneness.
- Gently fold wet and dry ingredients together with a spatula for tender texture.
- Don’t over mix! It can make your bread tough.
- Start checking the bread at 5-10 minutes before it’s supposed to be finished cooking. When just a few moist crumbs cling to the tester, remove the bread immediately. Don’t bake it one minute longer. (Some ovens run hot!)
- Test banana bread for doneness in three places: center, and both sides.
- Wrap banana bread in plastic wrap while slightly warm to keep it from drying out overnight.
Recipe Variations
I personally wouldn’t change a single thing about this recipe, but I know people like to tinker. These are some alterations that can be done without ruining the end result.
- Sprinkle a little cinnamon into the flour mixture in addition to the cinnamon-sugar crust.
- Try a different nut. Swap out the walnuts for a different nut, or just omit the nuts all together.
- Make it a little bit healthier. Plain Greek yogurt can replace the sour cream.
- Glaze the loaf. Skip the turbinado sugar and glaze the bread with icing instead! Whisk together some powdered sugar, milk, and vanilla until drizzling consistency.
- Make muffins instead. If you want to make muffins instead, I highly recommend this recipe for Banana Bread Muffins!
How To Store Banana Bread
A loaf of this moist banana bread doesn’t last long in my house – two days at best! But if you’ve got extra, here’s how to store it properly.
- Does banana bread need to be refrigerated? Ideally, you want to avoid the refrigerator, since the cool air removes moisture and will dry the bread out.
- How long does banana bread last? Place cooled banana bread on a plate and cover with plastic wrap and again in foil, or store in an airtight container, and set on the countertop. It will keep for up to 3 days.
- To Freeze: You can extend the life of this banana bread by freezing it. Wrap the loaf or individual slices in plastic wrap and also foil, then place in a freezer-safe plastic bag, removing as much air as possible. It will stay safe to eat for countless months, but for optimal taste, serve within 2 months.
- To Thaw: To thaw slices, unwrap and simply leave on the counter for 20-30 minutes or pop it in the microwave for about 30 seconds. To thaw an entire loaf, remove from the plastic bag, but leave the plastic wrap and foil on, set it on the counter and wait about 4 hours and then enjoy!
More Banana Recipes:
- Coffee Banana Smoothie
- Banana Oatmeal Pancakes
- Quick One-Bowl Banana Muffins
- Banana Bread Muffins
- Pan Fried Bananas
- Sheet Pan Banana Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Ultimate Banana Bread
Ingredients
For the Pan
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Butter, , for greasing the pan
For the Batter
- 3 medium super ripe bananas, , divided
- 1 cup granulated sugar
- 1/2 cup unsalted butter, , melted
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped walnuts
- 1/2 cup mini chocolate chips
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 350 degrees F. Whisk together the 1/4 cup sugar and 1/2 teaspoon cinnamon. Thoroughly grease a 9×5 nonstick loaf pan with butter and the cinnamon-sugar mixture (swirl the pan around until it’s coated. Discard excess or use for something else. Watch the video, if you're unsure.)
- Mash 2 of the bananas to equal 1 cup. Slice the 3rd banana.
- In a large bowl, whisk together the sugar and butter.
- Whisk in the eggs and vanilla until combined.
- Add in the flour, baking soda, and salt; stir together until just incorporated and smooth.
- Stir in the mashed bananas and sour cream. Don’t over-mix.
- With a rubber spatula, gently fold in the walnuts and chocolate chips.
- Pour the batter into prepared loaf pan and spread evenly.
- Arrange banana slices over the top and sprinkle with the turbinado sugar.
- Place in oven and bake until a toothpick inserted in the center comes out clean, about 1 hour (start checking after 55 minutes.)
- Cool in pan for 10 minutes, then transfer to a wire rack to cook completely.
- Slice and enjoy!
Video
Notes
- For recipe tips and variations, please refer to the full article.
- To store at Room Temperature: Place cooled banana bread on a plate and cover with plastic wrap, or store in an airtight container, and set on the countertop for up to 3 days. Ideally, you want to avoid the refrigerator, since the cool air removes moisture and will dry the bread out.
- To Freeze: You can extend the life of this banana bread by freezing it. Wrap the loaf or individual slices in plastic wrap and foil, then place in a freezer-safe plastic bag, removing as much air as possible. It will stay safe to eat for countless months, but for optimal taste, serve within 2 months.
- To Thaw: to thaw slices, unwrap and simply leave on the counter for 20-30 minutes or pop it in the microwave for about 30 seconds. To thaw an entire loaf, remove from the plastic bag, but leave the plastic wrap and foil on, set it on the counter and wait about 4 hours and then enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I just made this and it is delicious! I mashed up all of the bananas instead of slicing the one. Now I have to stop pigging out on it! Instead of using vanilla extract I had some old cake batter extract that I’ve been wanting to use up. Will definitely be using your recipe from now on! Thanks for sharing!
Made it and it is by far the best ever banana bread ever. Guests rave about it and ask for the recipe. It is moist and very tasty. Freezes great when I can manage to get it to the freezer before others discover it. Sooo good. (Watch your videos and love em)
Amy the Ultimate Banana Bread recipe was perfect for me! Using the Yogurt made it perfect! I will definitely be making this again. I freeze my overripe bananas. I’ve been using them for oatmeal and smoothies … Now, Amy, your banana bread 😃
This was the best banana bread I have ever made! And I have made a lot. Very moist, and the cinnamon and sugared pan takes it over the top. I think your recipes are my favorite on the web, and I love your great attitude. Thank you for the wonderful recipe!!
I have made many a Banana Bread recipes and this is by far the best! My family is raving about it. You take it up a notch with the cinnamon sugar lining the pan and the bananas on top! It is so moist. Made it yesterday and it is just about gone!
Made this last night. Soooooo good. The only thing I changed was that I mashed all of the bananas. Would definitely make again. Waiting for my bananas to get old. :) Unfortunately I didn’t have walnuts but it was still amazing.
Made this once before and everyone loved it. Just made it again, cooked it 1 hr and 5 min and the sides were getting crisp but middle seemed a little soft – after letting it sit it really wasn’t done so I put it back in for 15 min. Not sure how it will turn out this time but how long should this cook to be done at 350?
Since finding your recipe Amy only within the last year I’ve made dozens of loaves of this banana bread! It comes together so quickly and turns out wonderful every time! I have 6 grandchildren between my 2 sons and they never turn down a loaf and often have a back up in their freezer. My mom and I have handed out your recipe to numerous others. Thank you for sharing.
Absolute BEST banana bread my family and I have ever eaten. Thank you so much for sharing!
I am planning to make a very similar recipe, but instead, toss the sliced banana randomly into the batter while pouring. My question is, would leaving the sliced banana(s) at more of a normal ripeness provide a little bite, but still be soft? And also, do you think this would hinder the baking?
Hi Brad! I can’t advise on someone else’s recipe without testing it myself.
This is the best banana bread ever . My husband kept on commenting how good it was & to make more. I’ve tried many recipes but this is hands down the best. I think you have many awesome recipes & my family likes them too!
This is the best banana bread recipe! The idea of buttering the pan with butter and cinnamon and sugar is extra yummy. It smelled so good while it was baking, my stomach growled. So tasty!
Absolutely the best ever. Thanks for this and all your recipes. They always are uncomplicated, delicious, and I rarely have to make a special trip to pick up ingredients. It’s just the stuff a typical pantry and refrigerator have in them already. Can’t beat that!
This is by far the best banana bread recipe! So moist and delicious!
This is hands down one of the best banana bread recipes I have ever tried. I make extra loaves whenever possible for gifts, and the recipients always ask for the recipe.
Finally found “My Banana Bread!’
The line about 36 Banana Bread recipes had me giggling! So true!
But, my hunt is over! This has everything I want from this timeless classic! And, just a little more moist and delicious than the original. I have one in the oven right now! Mmmm! Thank you!
Yes definitely the Absolute Banana Bread! Finally a title that lives up to its claim. I have tried so many banana bread/muffin recipes over the years in search of the ultimate recipe and I am happy to say I have finally found my ‘go to’ recipe. I have now made this several times and we very much enjoy every crumb. I make it without the chocolate chips but that is just my preference and it is so yummy. Thank you Amy
This truly is the ultimate best banana bread. I’ve been making banana bread for decades! It is moist, perfect flavor, not too sweet…just absolutely delicious. Try this amazing recipe. 10 Stars are not enough! Thank you so much for sharing your recipe.
The Ultimate Banana Bread Recipe! Loved it!
I loved this recipe so much! Everyone that has tried it has loved it as well! I ended up using brown sugar on top instead. Turned out perfect with a nice sugary crust! 10/10!
This is really really good. I followed the recipe and think Amy is a genus!
I’ve tried A LOT of banana bread over the years and even thought my grandmother’s was the best (made with cream cheese), but THIS ONE. Knocked it out of the park!! My new go-to. Thank you for sharing!!
Best banana bread recipe ever!
My family and friends gave it 25 thumbs up.. Best banana bread ever!!!
I love this recipe. The taste of the bread is so delicious.
By far the best banana bread I have ever had!
My choice for making this recipe for banana bread over my mother’s was to see if it came close to my memory of her great banana bread. I substituted your suggestion of yogurt for sour cream because I didn’t want a “tangy” flavor. My mom’s bread had raisins and walnuts which were the only items I incorporated into the bread. Followed to the letter the rest of the recipe. This bread came out exactly like I remember my mother’s banana bread(!) This is a no fail recipe. Most important part is to not over mix. It looked like a beautiful fluffy mix when I poured it into the pans. I made a 2 loaves (doubled the recipe). The breads were moist, flavorful and lasted 5 days on the countertop wrapped in plastic on ceramic, rectangular plates. This is the third recipe I have made from this website (popoversA+++, Pizza dough A+++) and I feel like I am becoming a better baker and appreciate the time and effort you have made to test and proof all these recipes so us readers can eat wholesome, homemade meals. Can’t wait to see what I can bake next! Thank you, AMY!
You’re lucky it never lasts 5 days at my house!!! I have hide some if I want some the next day! :)
This is honestly THE BEST tasting banana bread I’ve ever had. I’ve made this recipe multiple times. We love it & it’s really easy!
Easy to make and delicious at the end. My whole family loved it!
Look no more. My family said get rid of all my banana bread recipes and keep this one. We all loved it. Thank you.
This is a fantastic recipe It is the most moist delicious not too sweet banana bread I have ever tasted!
Thank you for taking my banana bread consumption up a notch. Fantastic recipe with a great balance of flavors! I converted the recipe into muffins for road trip friendly fair. 25 min for the 6 well muffin tins.
Perfection! I doubled the recipe and it came out magnificent and moist! Don’t waste your time with the other recipes out there.. this is the one!
This recipe is a keeper! I only had honey vanilla greek yogurt, so I used that instead of sour cream. Delish!!! Thank you for sharing!
This is the greatest banana bread ever!!
This is the best recipe. My family and friends love when I make it. I make them as muffins.
I made it exactly as written, except I didn’t have the turbinado sugar so I used coconut sugar. I can only imagine how much more incredible this will be next time using it, but it was amazing even without it! Thank you!
Oh my goodness sooooo good, it’s so moist and the outside is crisp, so far this is the best banana bread I ever had, I recommend you trying it, please make it, you won’t regret it I promise, I made it because my daughter asked me for it, and the bananas weren’t even very ripe, even my husband that doesn’t eat too much sweet stuff loved it he already told me I’m going to bring more bananas so you can keep making it, lol, already they are like tomorrow’s breakfast
Amazing easy recipe. I did change up the order and added bananas to the sugar/butter for a smother consistency. Also, I freeze ripe bananas for future use and defrost in microwave. I used them for the batter and carefully for the top —- amazing resilts!
Let me first say I am not a banana texture person, I’m picky about my banana bread. I pureed the bananas with the sour cream the sugar and the butter, so it was baby smooth. No chunks in my bread. The recipe produces a delicious banana bread. I baked mine in a cake pan, and I’ve already gone back for seconds. :) Great recipe! TY.
I’ve tried so many BB recipes. I’m baffled at how disappointing so many of them are. The sugar/cinnamon crust + banana chunks make this recipe next level. The matrix is moist and not too sweet. The loaf also looks amazing. This will be my go to recipe from now on. Thank you!
I used a mix of buckwheat and AP flour for mine, and it was great.
Best banana bread ever, it’s so good
This is the best banana bread I’ve ever tasted, even my pickey eater son who claims he doesn’t like bananas loves it. I’ve made it 3 times so far.
Thank you so much.
the best banana nut bread I’ve ever made. So moist and delicious.
I doubled the recipe, just pulled 2 pans out of the oven. They look amazing! Can’t wait to dig in. The 10 minute wait at the end is killing me.
This recipe looked so good I made banana bread for the first time. It was fantastic. I have tried many of your recipes but this one was so good I had to comment.
Can this be made gluten-free?
Hi Giovanna – without further recipe testing, I can’t vouch for the results. But you can try it!
Wow! This sounds SO good, Amy! I didn’t think my banana bread recipe could be improved upon but this is the Ultimate!
Can’t wait to get bananas. And I love that it can be frozen.
Your recipes are fabulous!
I am always looking for a good banana bread recipe! I can’t wait to try this one! I will let you know!
Best banana bread I’ve ever made. So happy I found this recipe!
Made this today and hands down it is the best banana bread ever!