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!