Ultimate Banana Bread Recipe (with Video)
Published
Published
This is the ultimate banana bread recipe, made with a cinnamon-sugar crust, moist from butter and sour cream, mashed banana in the batter and sliced banana on top, and chocolate chips and walnuts in every bite. It’s made in one bowl, ready in about an hour and 10 minutes, and every time I make it reaffirms it truly is the best banana bread around!
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What Makes or Breaks This Banana Bread
How many banana bread recipes do you have saved? Thirty-seven? This one is the queen of all of them, and I don’t say that lightly. I’ve made a lot of banana bread in my life, and it’s rare to have a truly bad slice. But they’re not all created equal, and small choices, like how ripe your bananas are or how your oven actually runs, make a bigger difference than most recipes let on.
I went back through this recipe and retested it again, specifically to nail down two things readers kept asking about. How ripe the bananas really need to be, and what to do if your bread browns too fast on top.
Banana ripeness turned out to change the whole loaf. I tested this side by side with bananas that were barely spotty against bananas covered in dark brown spots, and the dark brown ones won every time, hands down. They’re sweeter, they carry way more banana flavor, and because they’re so soft, they mash into the batter more evenly, so you don’t end up with streaky pockets of banana in one bite and none in the next. If your bananas still have patches of yellow, give them a few more days on the counter before you bake.
Ovens turned out to matter just as much. A handful of readers mentioned their bread browning too much on top before the center finished baking, which is a classic sign of a hot-running oven. I retested with the temperature dropped by 15 degrees and a loose sheet of foil tented over the loaf for the last 15 minutes, and it solved the problem completely. The crust still gets that golden color, but the center has time to catch up.
Helpful Tips
- Use bananas with a ton of dark brown spots, not just a few. This is the single biggest factor in how this bread turns out. Deep ripeness means deep flavor, natural sweetness, and a batter that mixes evenly instead of unevenly. If you’re only seeing light spots, wait it out.
- Know how your oven runs. If your oven tends to run hot, or your banana bread has browned too fast before, drop the temperature by 15 degrees and tent the loaf loosely with foil for the last 15 minutes of baking. This one change keeps the top from over-browning while the middle finishes cooking through.
- Don’t skip the cinnamon-sugar coating on the pan. It’s a small step that creates a genuinely crisp, caramelized crust on the outside of the loaf. Skipping it is the difference between good banana bread and great banana bread.
- Don’t over-mix once the flour goes in. Stir until just combined. Over-mixing develops the gluten in the flour and makes the loaf dense and tough instead of tender.
Ultimate Banana Bread
Ingredients
For the Pan
- ¼ cup granulated sugar, 51g
- ½ tsp cinnamon
- butter, for greasing the pan
For the Batter
- 3 medium super ripe bananas, divided, 209g (without peels)
- 1 cup granulated sugar, 204g
- ½ cup unsalted butter, melted, 106g
- 2 large eggs, 133g (without shells)
- 1 tsp vanilla, 4g
- 1½ cups all-purpose flour, 196g
- 1 tsp baking soda, 6g
- ½ tsp salt, 4g
- ½ cup sour cream, 120g
- ½ cup chopped walnuts, 58g
- ½ cup mini chocolate chips, 102g
- 1 tbsp turbinado sugar, 16g
Instructions
- Preheat oven to 350°F. Whisk together ¼ cup sugar and ½ tsp 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
- Plain Greek yogurt can replace the sour cream if that’s what you have on hand, keeping in mind it will change the overall flavor.
- Swap the walnuts for pecans, or leave nuts out entirely if you have an allergy in the house.
- No mini chocolate chips? Regular chocolate chips work. Just chop them down a bit so they distribute evenly.
- Bananas matter more than anything else here. Use ones with a ton of dark brown spots for the best flavor, sweetness, and even mixing throughout the batter.
- Oven runs hot? Reduce the temperature by 15 degrees and tent the bread with foil for the last 15 minutes of baking to keep the top from over-browning before the center is done.
- Check for doneness in three spots — the center and both sides — since ovens can bake unevenly.
- Wrap the loaf in plastic wrap while it’s still slightly warm to help it stay moist overnight.
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!How to Make Ultimate Banana Bread Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F (or 335°F if your oven runs hot — see tip above).
Coat the pan: Whisk together ¼ cup granulated sugar and ½ teaspoon cinnamon for the pan. Thoroughly grease a 9×5 loaf pan with butter, then coat it in the cinnamon-sugar mixture, swirling until it’s fully covered. Discard the excess.
Prep the bananas: Mash 2 of the 3 bananas until smooth and mostly free of lumps. This should measure about 1 cup. Slice the third banana into rounds.
Combine the sugar and butter: In a large bowl, whisk together 1 cup granulated sugar and ½ cup melted butter until combined. Whisk in 2 large eggs and 1 tsp vanilla until smooth.
Mix in the dry ingredients: Add 1½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Stir just until incorporated. The batter should look smooth, not streaky, but stop as soon as you don’t see dry flour.
Add the mashed banana and sour cream. Stir in the mashed banana and ½ cup sour cream until just combined. The batter will be thick and speckled with banana.
Fold in the mix-ins: Gently fold in ½ cup chopped walnuts and ½ cup mini chocolate chips with a rubber spatula.
Fill the pan: Pour the batter into the prepared pan and spread it evenly. Arrange the sliced banana over the top and sprinkle with 1 tbsp turbinado sugar.
Bake the loaf: Bake until a toothpick inserted in the center comes out clean, about 1 hour, checking at the 55-minute mark. If your oven runs hot, tent the loaf loosely with foil for the last 15 minutes so the top doesn’t over-brown before the center finishes.
Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
The classic way to serve this is warm, sliced thick, with a pat of butter melting into the top. That’s really all it needs.
If you want to dress it up for brunch, serve a slice alongside a banana breakfast smoothie for a double banana morning that comes together fast. For a cozy weekend breakfast, pair it with banana oatmeal pancakes. The pancakes add protein and heartiness while the bread covers dessert-for-breakfast cravings. Packing lunches for the week? Slice extra and tuck it in alongside quick one-bowl banana muffins, so everyone gets their own individual portion instead of cutting into the loaf each day. And if you’re serving a crowd, a slice next to a scoop of vanilla ice cream turns this into an easy, no-fuss dessert, or set it out next to sheet pan banana cake for a banana dessert table that covers both cake and bread lovers.
How to Store Leftovers
Once the loaf is completely cool, wrap it in plastic wrap or store it in an airtight container on the counter. It will keep for up to 3 days. Avoid the refrigerator; the cold air pulls moisture out and dries the bread out faster.
Freezer
Wrap the whole loaf or individual slices in plastic wrap, then again in foil, and place in a freezer-safe bag with as much air removed as possible. It stays safe to eat for months, but for the best taste and texture, eat it within 2 months.
Reheating & Thawing
To thaw slices, unwrap and leave them on the counter for 20-30 minutes, or microwave for about 30 seconds. To thaw a whole loaf, keep the plastic wrap and foil on, set it on the counter, and give it about 4 hours before slicing.
More Banana Bread Recipes We Love
- Banana Bread Muffins: These share the same flavors as this loaf, but come in individually portioned muffins that are easier to pack for lunches or freeze one at a time.
- Quick One-Bowl Banana Muffins: These are a simpler, faster option for mornings when you want banana flavor without the hour-long bake time.
- Triple Chocolate Banana Bread: This gives you the banana bread experience with a much bigger chocolate payoff.
- Sheet Pan Banana Cake: This is great for feeding a bigger group since it bakes in a sheet pan instead of a loaf pan.
Our Ultimate Banana Bread recipe was originally published 12/04/21. It was retested and republished to be better than ever 8/01/26.
I’ve made this a few times. It is a big hit with my family and friends. There will be leftover sugar/cinnamon from preparing the pan but I keep it in a ziplock bag for the next time. Or you could sprinkle it over the loaf prior to baking. The sliced bananas on top make it a very pretty loaf! 5 stars!!!
This is by far the best banana nut bread I’ve ever made. I always use yogurt. I’ve also added fresh peaches to the bananas and it is so good!!
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.