Best Banana Bread Recipe

If you are looking for a moist, tender, flavorful, melt-in-your-mouth banana bread, this is the best banana bread recipe! It is made with both butter and oil, sour cream and buttermilk, and ripe, sweet bananas for baking up the most perfect banana bread.

Banana bread is one of those classic recipes that warms the heart and feels like home. I have made a lot of banana bread in my days! After trying the Flour Bakery Banana Bread Recipe, I wanted to experiment a little bit in my test kitchen to see if I could create the ultimate banana bread recipe.

After much experimenting, I have found that I love the combination of both oil and butter. Oil is just so good at locking in moisture in cakes and quick breads but it lacks the flavor that sweet cream butter brings so I like to have the best of both worlds.

In most of my banana bread recipes, I have used sour cream, which gives it a denser, moister texture. But what if we take it up a notch by adding in some buttermilk as well? Buttermilk is one of my favorite baking ingredients and it is a game changer in this banana bread.

Another tip is to sprinkle brown sugar over the top of the banana bread batter right before baking to create a sugary crust that melts perfectly on top. This adds a touch of warmth and sweetness to the top of the banana bread that just puts it over the top. I tried a streusel recipe several times but the brown sugar topping scored higher in my recipe testing.

Moist Banana Bread Ingredients:

This easy homemade banana bread recipe uses two types of fats — oil and butter. The oil keeps the banana bread super moist while the butter infuses flavor into the banana bread. This recipe also calls for both sour cream and buttermilk for the softest texture.

• Butter: Use softened butter to make it easier to mix into the sugars.
• Oil: Use a neutral-tasting oil such as canola or vegetable. For a slight tropical flavor, use coconut oil.
• Brown Sugar + Sugar
• Eggs
• Vanilla Extract
• Buttermilk: Acidity helps tenderize the gluten in flour and imparts a light tangy flavor. It also aids in rising, giving a fluffier texture.
• Sour Cream: Adds tanginess, richness, and helps create a tender crumb. It’s great for keeping banana bread moist.
• Ripe Bananas: For best flavor, use very ripe bananas with brown spots or even mostly brown skins. The riper the bananas, the sweeter they are.
• Flour
• Baking Soda + Baking Powder
• Salt
• Brown Sugar Topping: This is to sprinkle all over the banana bread batter after it is spread into the bread pan. It melts and creates the perfect toppings.

How to make the Best Banana Bread:

1. Preheat your oven to 350 degrees. Grease or line a 9×5-inch loaf pan with parchment paper or spray with non-stick cooking spray.
2. Mash the Bananas. In a bowl, mash 2 large, very ripe bananas until mostly smooth.
3. Combine Wet Ingredients. In a mixing bowl, cream softened butter, oil, brown sugar, and sugar for 3-4 minutes, scraping the sides of the bowl halfway through for even mixing. Add in eggs, one at a time. Add mashed bananas, sour cream, buttermilk, and vanilla extract and mix until combined.
4. Mix Dry Ingredients In a separate bowl, whisk together — flour, baking soda, baking powder, and salt. Stir the dry ingredients into the wet mixture until just combined. Overmixing can lead to a tough banana loaf. For extra warmth, you may stir in 1 teaspoon of cinnamon.
5. Bake. Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. It should come out clean or with a few moist crumbs, not raw batter. I suggest tenting a piece of foil over the bread pan, halfway through baking to allow it to cook fully in the center without getting too brown.
6. Cool & Slice. Let the bread cool in the pan for about 10–15 minutes before transferring it to a wire rack. Run a knife along the sides to loosen the bread from the pan.

Frequently Asked Questions:

1. Can You Freeze Banana Bread?

Yes! Banana bread freezes well. Wrap it tightly in plastic wrap, then foil, or use an airtight container. It stays fresh for up to 3 months in the freezer. Thaw overnight in the fridge or on the counter before serving.

2. How to Store Banana Bread?

Room Temperature: Wrap the cooled loaf in plastic wrap or foil to keep it moist.

Refrigerator: If your kitchen is very warm or humid, you can refrigerate it. Be sure to seal it well to avoid drying out.

3. How Long Does Banana Bread Last?

Stored at room temperature in an airtight container or wrapped tightly, banana bread typically stays fresh for 2–4 days. If you refrigerate it, it can last about a week, though the texture may become slightly denser.

4. How Ripe Should Bananas Be to Make Banana Bread?

Bananas should be yellow with many brown spots, or even almost entirely brown. The darker they get, the sweeter and softer they are, yielding more flavor and moisture.

What are some banana bread mix-ins:

To make banana bread even more gourmet, here are some twists you can make to classic banana bread:

Chocolate Chip Banana Bread: Add 1 cup of mini chocolate chips (plus set aside 1/4 cup for sprinkling on the top).

Tropical Banana Bread: Add 1 cup of sweetened coconut flakes and 3/4 cup of macadamia nuts.

Banana Walnut Bread: Add 1 to 1 1/2 cups of chopped walnuts to the banana bread.

More Banana Bread Recipes:

Chocolate Chip Banana Bread

Banana Bread

Flour Bakery Banana Bread

Jeff’s BEST Banana Cake Recipe