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This truly is the PERFECT banana bread. With an easy one-bowl and no-mixer recipe, it's super-moist and so flavorful! The beautiful, sweet, mahogany-hued crust is crisp and the crumb incredibly tender.
Remember the classic children's story, Goldilocks and the Three Bears? A family of bears came upon Goldilocks's house when no one was home. They seized the opportunity and invited themselves inside. The story tells how the bears decided to "test" the dining chairs in the house to see if any would be suitable for them. "Too big", "too small", "too hard", "too soft" and finally when got to the last chair (belonging to little Goldilocks), the verdict was... "Perfect!". That's exactly how I felt when experimenting with, what seemed like, a zillion banana bread recipes.
The "BEST" banana bread... not always the best
I tried banana bread recipes from Bon Appétit, King Arthur Flour, Food 52, All-Recipes and several other websites/blogs, all claiming to be "The BEST Banana Bread".
Most of them were good... but not great or (in my eyes) "perfect". And I was looking for that perfect recipe. What do I mean by "perfect"? Easy, moist, tender-crumbed, really attractive and, of course, incredibly delicious.
"Too dry", "too wet", "too ugly", "too pale", "too flat", "too complicated"... and on and on it went until I decided to take what I'd learned from the recipes and come up with my own rendition.
Butter or oil?
As I went along testing this recipe and that one, I realized there were a few things to consider. One of the first decisions was whether to use butter or oil in my recipe. Although I'm a huge butter fan for most cake and many quick bread recipes, I discovered that oil actually makes a moister and more delicious banana bread with a better texture. And with all the wonderful banana flavor, butter wasn't really necessary.
The texture of this banana bread is perfect... nice and moist with a super tender crumb. Check it out in the picture below!
How many bananas to use in banana bread?
The recipes I tried, varied widely in the number of bananas that were included. Some called for "2 small bananas", others as many as five or six. I wanted lots of banana flavor and I noticed that the recipes that called for more bananas yielded a moister bread. So I decided to go with 4 medium-size bananas.
How to mash the bananas for banana bread?
There were also lots of options for mashing the bananas in the recipes I tried.
- Mash them with a fork on a plate or cutting board.
- Mash them by squeezing them in a zip lock bag, then cut a hole in one corner and transfer the liquid banana mixture to the bowl.
- Mash the bananas right in the batter for chunky banana bread.
- Throw them in a blender.
- Use your hands to "squish" them.
- Use your mixer.
Since I wanted my recipe to be one-bowl, no-mixer I decided to mash them with a potato masher in my mixing bowl before adding any other ingredients. It works like a charm and doesn't dirty any extra plates, bowls or equipment. A fork would also work although it's a bit more work.
How ripe should bananas be for banana bread?
The riper (and uglier) the better! King Arthur Flour (the expert in all things to do with baking) says, "The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem. And again, the darker the better: there's no such thing as a too-ripe banana when you're making banana bread."
I agree because, as bananas ripen, their starch is converted to sugar. So the riper the banana, the sweeter it becomes. That being said, I've made some delicious banana bread with more yellow bananas, providing they have lots of nice brown sugar spots. As long as your bananas have some brown spots and are no longer green, they will work well for banana bread.
How to speed up the ripening of bananas
If your bananas aren't quite ripe enough, placing them overnight in a closed paper grocery bag will speed up the ripening. The bag will trap the ethylene that bananas release and enhance the ripening process.
One large or three small loaves
I love that this recipe can make either one nice large loaf in an 8x5-inch pan or 3 smaller loaves (3x6-inch). Both sizes freeze well and the smaller ones are perfect for gifting to friends, neighbors, etc.
How to store banana bread?
Banana bread keeps well for several days at room temperature. Wrap it with plastic wrap or store it in an airtight container. For longer storage, wrap the bread in plastic wrap or place in a plastic bag, squeeze out any extra air and freeze. Thaw before serving.
Once you try this Perfect Banana Bread, I think you will find yourself searching the banana display at the grocery store for those spotted bananas or buying an extra-large bunch so you'll be sure to have enough left over to make this delicious treat.
Hungry taste testers
We had some workers from a local nursery doing some planting in our yard while I was testing this recipe. I put out a platter of sliced bread and a pitcher of cold milk. The oohs and aahs, as they devoured the bread, were prolific. They all declared this to be "the BEST banana bread" they had ever tried. Neighbors and friends who participated in the taste-testing had the same response!
So, like Goldilocks in The Three Bears story, you can definitely stop searching for that "perfect" banana bread recipe. It's here! Cheers!
Café Tips for making this Perfect Banana Bread
- This recipe calls for an 8x5-inch pan. If your pan is larger (9x5), it's fine. The finished loaf won't be quite as tall.
- As mentioned above, I like to use a potato masher to prepare my bananas for this recipe. I mash them right in my mixing bowl, before adding any of the other ingredients. If you don't have a potato masher, a fork will also work. It will just take a bit longer.
- If you have ripe bananas and you're not ready to make banana bread, throw them in a zip lock bag and store them in the freezer. When ready to bake, simply let the bananas thaw for 15-20 minutes, then squeeze the bag to remove any large lumps. Cut a little snip from one corner of the bag and simply squeeze the soft bananas into your mixing bowl.
- I like to use a whisk for steps 1- 3 followed by a rubber or silicone spatula to stir in the dry ingredients.
- This recipe calls for plain Greek yogurt. I like full-fat Fage yogurt, but you can use low-fat Greek yogurt if desired.
- No yogurt? No problem. You can also use buttermilk, regular plain yogurt or sour cream in lieu of the yogurt.
- I really like checking the doneness of my cakes and other baked goods with an instant thermometer. Instant thermometers are not expensive and they help avoid over or undercooking. The finished temperature for banana bread is 200-205˚F.
- This banana bread also makes a wonderful dessert! I like to cut it into thick slices and warm it slightly (10 seconds in the microwave). I top it with a scoop of ice cream and a drizzle of caramel or butterscotch sauce. We call this dessert is Banana Heaven!
Thought for the day:
Do you not know? Have you not heard?
The LORD is the everlasting God, the Creator of the ends of the earth.
He will not grow tired or weary, and His understanding no one can fathom.
He gives strength to the weary and increases the power of the weak.
Even youths grow tired and weary and young men stumble and fall;
but those who HOPE in the LORD will renew their strength.
They will SOAR on wings like eagles; they will run and not grow weary,
they will walk and not be faint.
Isaiah 40:28-31
What we've been listening to for inspiration:
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Perfect Banana Bread
Ingredients
- 4 mashed very ripe medium-sized bananas, about 2 cups
- ¼ cup plain Greek yogurt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, (optional)
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350˚F with a rack in the center. Spray an 8x5-inch or 9x5-inch loaf pan (or 3x6-inch pans) generously with baking spray. Set aside.
- Peel bananas and place them in a medium-large mixing bowl. Using a potato masher, mash bananas until fairly smooth.
- Add both sugars and the oil and whisk well to combine. Whisk in the eggs until well combined followed by the yogurt and vanilla.
- Sprinkle the baking soda and salt over the top and stir until combined. Add the flour and stir just until all flour is incorporated.
- Transfer the batter to the prepared pan and place it on a sheet pan. Bake for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean and without batter. You can also use an instant thermometer to determine if the bread is done. The temperature of the finished bread should be 200-205˚F.
- If using the smaller pans (3x5 or 3x6) bake for 25-35 minutes or until golden brown and a toothpick inserted in the center comes out clean (or internal temperature is 200-205˚F).
Notes
Nutrition
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Beautiful loaf , nice and moist and just beautiful favour.
Thanks for your excellent review and kind comments, Julz! It's wonderful to hear how much you enjoyed this recipe - we appreciate you taking the time to let us know!
Can walnuts be added to the banana bread?
Hi Susan, Adding walnuts should work well in the banana bread - Enjoy!
We usually put walnut pieces in our banana bread. Would that work in this recipe?
Hi Dave, Yes - adding chopped walnuts should work well in this recipe. Enjoy!
So excited to try this recipe! What kind of oil did you use?
Hi Dominique, I generally use avocado oil or sunflower oil. But any neutral flavored oil will work for this recipe.
Hello! This banana bread is deliciouly amazing! Thank you for sharing and love the verse too! I'd like to make muffins with this. Would the temperature and/or time change?
Thanks, Dee! Yes, this will work for muffins. Keep the temperature the same and the baking time will be much less. We haven't tested these as muffins so we can't give an exact time but we would suggest starting to check on them after 20 minutes and removing them when the tester comes out clean.
Hi Erin,
I added some drained, tinned pineapple in quite small chunks and it adds another element to what's a great recipe. Thanks from Oz.
Margaret
Thanks, Margaret!
This recipe really is as close to perfect as any I've ever made - or tasted! I used 3 1/2 large bananas to make a full 2 cups, sour cream, and dark brown cane sugar. I left out the cinnamon and added 1/2 cup chopped walnuts and 1/2 cup golden raisins. It is so amazing! I can't wait for coffee and my banana bread in the morning. I make one big loaf, cut it down the middle lengthwise and then cut it to make one dozen pieces. I wrap them individually in plastic wrap and freeze. They taste as good as fresh after 10-15 seconds in the microwave. Thank you for another great (and easy!) recipe!
Wonderful! Thanks for the review, Yvonne!
Great recipe. Worked perfectly. Thank you.
I reduced the sugar by 10% and it made no difference.
Thanks for the review, Liesl!
Can I use whole wheat flour instead of regular white flour?
Hi Michelle, I haven't tried this recipe wiht WW flour. If I was going to try that, I would start with a portion of WW flour. I think 100% WW could be pretty heavy.
You are right - the is The Perfect Recipe for Banana Bread ! The aroma and flavour is so delicious ! I added a 1/2 cup of toasted walnut pieces. The skewer came out clean at 25mins but i let it bake for 10mins longer to get the lovely dark brown shade and crisp edges - No regrets ! Thank you Chris - i really love your recipes !
Awesome! Thank you for the kind comment and review, Li!
This was the best banana receipe as said in the narrative! I too, have tried many receipes and felt the same way - none met with my need for a flavorful, moist bread. I believe the oil and the yogurt were the change makers. Mine baked 65 minutes, but I used a glass loaf pan and forgot to adjust the temperature. I was thankful for the suggestion of a food thermometer. (Ordered it before I started) Thank you for the tips you share before each receipe. They are always so helpful and I believe help this "wanna be" chef do well!
Keep sharing!
Joy
Thank you for the kind comment, Joy! So glad you enjoyed this!
Hi Chris
Not sure if anyone has asked this before, but can you make muffins out of this recipe? Thanks, Lyn
That should be fine, Lyn. Enjoy!
Hi,
I'm a first time visitor.
Was searching for a Cafe style banana bread and fell into your site. The comments are really encouraging and so I'm eager to give it a try. I have to be very careful about sugar and generally use a Stevia alternative. Do you think the recipe will still work if I replace the sugars with the Stevia alternative? I appreciate that I'll lose the colour of the brown sugar, but that's not too important.
Les in Australia
Hi Wes, all they way to Australia! I honestly don't have experience baking with Stevia so I can't say how this will turn out with the substitute sugar.
Just a note the in the recipe you suggest using an 8x5 pan but in your comments you state that you use a 9x5 pan
I had my loaf in the oven and started scrolling through the comments when I came upon that, so I quickly whipped it out and moved the batter to the bigger pan. I think it'll be fine as I caught it early and you have great recipes. Just wanted to call your attention to that.
Hi Erin, you can use either size pan. If you use an 8x5 the loaf will be a little taller than with a 9x5 pan.
Thank you for your easy to make cake recipes that do not require use of an electric mixer. I have made your lemon ricotta cake many times to rave reviews. I have also made your "perfect banana bread," and it is indeed perfect. The only change is using buttermilk instead of yogurt. (your suggestion.) It is now part of my limited baking repetoire of easy cake recipes --no mixer required.
Linda A.
Wonderful! Thank you for your review, Linda!
Hi,
I regularly make your tortilla recipe and now I’m about to attempt this with a bunch of over ripe bananas demanding it. However, I don’t want to use oil. I know it retains moisture in the cake but I’d really rather use butter. Have you tried this and can you give me the amount I can sub?
Many thanks
Hi Helly, I would use the same amount of butter.
However, I am a huge fan of butter but in this recipe, oil works much better. And there is no lack of flavor.
I think I’m going to have to break up with my current banana bread recipe because this one is amazing.
Ha! Thanks, Randy!
We're loving your recipes, including this one. Your accompanying scriptures just gladden my heart and uplift my spirit. You're my new favorite!
Aww, thanks so much, Colleen! 🥰
I made your banana bread recipe yesterday to take for a cottage holiday and it turned out perfect.
I added walnuts to the recipe and it is wonderful.
I am so sorry for the two gentlemen commenting with unnecessary thoughts, as you say. ‘Kindness makes the world a better place for all of us.’
Your recipes are some of my best and I thank you Chris!
Thank you for the kind and encouraging comment, Bonnie!
Hi Chris. Before trying this recipe, I would like to know if it is a light fluffy bread or a dense bread. Also, what size eggs do you use?
Hi Cathy, it's dense, like a quick bread. We use large eggs.
Thank you, Chris, for this delicious recipe. So flavorful and easy to make. I've used several other banana bread recipes in the past, but like all your recipes, this turned out perfectly as written! You are the best!
Thank you for the kind comment, Diane! So glad you enjoyed it 🙂
I've finally found the BEST banana bread recipe out there. Too many times I've made "The Best Banana Bread" recipes and it was not the best banana bread. THIS recipe, indeed is the best banana bread! I followed the recipe to a T the first time. Excellent. Second time, I ran out of oil and subbed for coconut oil, still excellent. One time I've made it only with 3 bananas. Still good! A winner for sure! This is going into my binder of recipes I'm saving for my daughter. 🙂 Thank you so much for sharing!
That's awesome, Lori! Thank you for letting us know!
Will self rising flour work with thus recipe? Would like to make, with the flour I already have.
Hi Virginia, this recipe was developed with all-purpose flour. I would stick with that to ensure success as the proportions will be different with self-rising flour.
I'm trying this recipe very soon and will update my comment accordingly. As for those being blatantly rude please don't. This was the one time I actually cared to read before getting to the recipe!! Most times I hate doing that. So thank you so much. One question though, my rack is on the middle of the oven, is that a good placement for the bread? Can't wait to try this. My boyfriend needs his spirits lifted. So I want to make this for him.
Thanks for your thoughtful comment, Jessica!
Regarding your question, the middle of the oven is perfect for your rack.
I know your boyfriend will be encouraged by your kind efforts to make him something delicious 🥰
He was! I finally made the banana bread last night and it was my first time! It went better than I thought! I used the sour cream because I was out of yogurt. Added the cinnamon. Added Some walnuts to mine. 1 cup or more with some mixed in and the rest added on top of the batter but spooned some batter over the nuts just to see how it would turn out. My bananas were at the first stage of ripening. Green tips but the banana was yellow and had some light browning. Only had 3 bananas and he still liked it! But will use 4 next time I try it. Used Canola oil for mine but vegetables can be used as well. The rest of the recipe was not changed. If you don't mind your banana bread being less sweet this bread came out perfect still! Left overnight sealed with paper towels and that let's the sugars settle more. It was delicious heated in the microwave 30 seconds but still good room temp. Id add chocolate chips or raisins to this batter if you only have 3 good bananas or you're bananas arent over ripe, to make up for the bananas sweetness. You could add anything next to this or on it for the less sweet banana breads. Thank you so much I will be making this again!
So happy you enjoyed this banana bread, Jessica! You will find that the riper the bananas, the sweeter the bread! Thanks for sharing your review! 🥰
Of course! I will keep this recipe on file for family definitely. It was just 5 years ago or so that I was very sick with Gastroparesis and almost didn’t make it. I couldn’t eat anything but cereal that was soggy for 2 years. I was able to eat one day after many hospital visits and heartache. And though I deal with pains daily I can eat again. That’s when I met my boyfriend. Before that I never believed I would eat again. I have a new love for food I never thought I would have. I appreciate everyday every meal. I’m glad I got to taste this. My boyfriend was DANCING while eating this even though I only had 3 good bananas. He’s very picky with dessert. So thank you so much from the bottom of our hearts.
Wow, what a story you have, Jessica! We tend to take so much for granted. Thanks for reminding all of us what a gift it is for our intricate bodies to function normally. So happy you are doing better and it sounds like your boyfriend is a gift from God!
You just made my day! Thank
you. I've been through too much
One last question though. Unless it's in your descriptions. Can I use light or dark brown sugar? I used brown last time but not sure what you used!
You can use either, Jessica!
Does this recipe work for muffins?
Yes, that should be fine, Pat.
OMG! What a load of unnecessary sentences and paragraphs! Couldn’t you just talked about the recipe ingredients and steps straightforward?? Jeez!
Thanks for your comment, Stuart. Kindness does make the world a better place for all of us.
Just so you know, there is a "Jump to the Recipe" button at the top of every post so you don't have to read anything except the recipe. Hope you enjoy the banana bread, as you can read from the comments, it is super delish!
What a pain in the ass to get to the recipe and baking instructions. You have to scroll through an endless amount of unnecessary verbiage and click adds. I persevered and admit that the banana bread was easy to make, moist, and exceptional tasting.
So happy you enjoyed the recipe, Barry!
Just so you know, there's a "JUMP TO THE RECIPE" button at the top of every post so no scrolling is ever necessary (although lots of our readers enjoy reading the post and tips. By the way, the ads are the way we're able to offer well-tested recipes to our readers for free.
Also, kindness makes the world a better place for all of us.
So yummy! The brown sugar really brings it to another flavor level, and love the warm color! Mine took 1.10 minutes to bake. What pan do you use? My top didn’t rise as much, so I’m thinking it was my pan element. Another winner, thx Chris for all your inspiration! 🙂
HI Tammy, So happy you enjoyed it.
Regarding your question, I use a 9x5 bread pan.
I only had 3 bananas and mine was perfect at 48-55 min. 50 might've been good too or 45! Mine rose very well. I had my rack in the very middle of the oven. With the loaf pan On a big sheet pan. I don't know if the amount of bananas affects the baking time though. But it was delicious! If no other recipe works I'm keeping this one to use for friends and family ❤️
Can I use gluten free flour with this recipe?
Hi Terry, I haven't tried it so I can't say for sure but I would think it would be ok. If you try it let us know.
I rarely, if ever leave a review or comment about a recipe but this one is so review worthy. I couldn't find my tried and true recipe for moist banana bread and scoured Pinterest for one and landed on yours. It truly was moist and delicious. Thank you for sharing. Making your Overnight No knead Brioche Bread today. Can't wait to surprise the Grands on the next visit with that. They love Brioche Bread...well, who doesn't love Brioche Bread! Thanks again.
Awesome! Thanks, GrandT!
I recently saw a recipe for pumpkin banana bread, but I made the mistake not to print or save it. There are several I found, googling the recipe. I wonder if I could just modify your banana bread by using 1 cup of banana and 1 cup pumpkin puree. The other choice would be to follow your Pumpkin bread recipe and using 3/4 cup banana and pumpkin each.
What do you think would work better?
Hi Inge, honestly, I would have to test the recipe before I could say for sure. If I was going to guess, I would go for the ¾ of each.
Just made this super moist banana bread. Added
2 T sour cream with the milk. It’s a keeper. Thanks
Thanks, Eleanor!
What oil is best to use? Can you use olive oil or avocado oil or canola oil or is regular vegetable oil best? Can't wait to try your recipe!
Thanks! Katie
Hi Katie, olive oil has a stronger flavor so I wouldn't use that one, but any other neutral oil that you have will work great.
Actually i used extra virgin olive oil & none were the wiser😉😉
Thanks, Susan!
Hi HIS Bakers!!
Stumbled on to your site and am very thankful for it 🙂
Love the Bible verse you post at the beginning of the recipes & was listening to the inspirational song Living Hope you suggested too...all while making this Best Banana Bread.
It is an easy, moist bread and will be making it again. I did reduce the sugar by 40g, used all brown sugar and used 1/2 superfine wholegrain flour. It must be that the bananas were super ripe & that is why it was still sweet, inspite of reduction in sugar. Also added some pecans in the batter. Keep going on with HIS work.
Peace from Sunny Singapore
Susan
Thank you for the kind comment, Susan!
Hi what can I use instead of Greek yogurt? Dairy allergy ty
Hi Milo, I haven't tried this without the greek yogurt, so I can't say for sure. You could try a dairy-free yogurt that you like.
Please send me the labels. Looks delicious!
Thanks, Linda! We do not have labels for this recipe at this time.
Tried this recipe last night. I've tried MANY "perfect banana bread" recipes but this recipe is the best! It will be my go to!!!
Awesome! Thanks for letting us know, Jan!
Absolutely delicious! This will be my go-to recipe from now on.😊
Awesome! Thanks, Laura!
Very good!!! I prefer using weights vs volume and definitely makes a difference with this recipe. Used non fat fage ... maybe try full fat next time 😃 ... added cinnamon , 3 large bananas well seasoned typically let Bananas ripened pretty much all black and then refrigerate till ready to use maybe too ripe as I wanted more Banana flavor. Texture is excellent! Mine didn't rise as much though.. maybe add some nutmeg next time and there definitely will be a next time Thanks for sharing!
Thanks, Paul!
Thanks for sharing this recipe! This is by far the best one I've tried, the bread is so moist and adding brown sugar made it the bomb!
Thanks for letting us know! So glad you enjoyed it 🙂
Love so many of your recipes. Your blog has been a springboard for me into the baking wold! Started out baking your amazing one bowl cakes. Love many of your cookie recipes too! So of course I had to try this bread. It was fantastic! Flavorful and moist. Everything that you want banana bread to be. I’ve even baked it into muffins and got rave reviews. I top mine with pecans. Thanks for another wonderful recipe! Blessings to you and yours.
Thank you for such a kind comment, Courtney! I'm so happy you are enjoying the recipes 🙂
Absolutely the best Banana Bread recipe ever. I found it by chance on Pinterest now I'm excited to try your other recipes. I was drawn to this for several reasons I love that it mixed both brown & white sugar, it used a generous amount of bananas, and I was able to use sour cream. I baked this at 350 for 1 hour and 10 mins.. Thank you so much for sharing it.
Awesome! Thank you for sharing your results, Chris!
I made this yesterday and gave most of it to my daughter and her family. Of course, I really made it for the grandchildren. I have to say this is the best banana bread I have ever made. We could not believe how moist it was. I put well over two cups of mashed bananas which resulted in my having to bake it for a longer amount of time. I was concerned that it was not going to be moist, however, I was wrong. I have never had a banana bread as moist as this one and this will be the only recipe I'll use going forward. Thank you for such a great recipe.
Awesome! Thank you for taking the time to share your review, Ann!
Unfortunately this banana bread did not turn out well for me. The loaf didn't rise much and the bread is very dense. I try to be careful of how much the mix is stirred. I used 2 bread loaf pans which actually was better or would never have baked. The bread was also very sweet. I would cut the sugar in half next time. I really don't know what I did wrong. Followed the recipe exactly as written. So disappointed based on all the good reviews. Always looking for a good banana bread recipe
Hi Roxanne, so sorry you had trouble with this recipe. It's difficult to say what went wrong without having been right there in the kitchen with you. The loaf usually rises up quite nicely and is moist but not dense. So many have loved this recipe!
This is the BEST banana bread ever! Like others, I have tried many recipes over the years. To date my go-to has always been my mother's. But this is hands down the best. I did add walnuts, which my hubby likes. My grandsons and the guys in my biker group LOVE this. I a small loaf pan to make individual loaves, which I then wrap up and deliver as nummies. If you have time (ha ha ha), a label would be loverly. Thank you so much for sharing this gift.
That's awesome, Linna! So glad you enjoyed this recipe! We do not have a label for this one at this time.
Like most people I've tried several Banana Bread recipes. My husband typically doesn't like banana bread but heoved this.
I made one large loaf. It took about 1hr 10mins cooking time.
I agree it's the BEST Ba ana Breas recipe ive made.
Mauri ora
Georgina from New Zealand
Aweseome! Thank you so much for letting us know, Georgina!
Have not yet made this recipe but wanted to make a couple of points. Your technique of mashing the bananas reminded me of Tyler Florence method. He uses an electric mixer and whisks half the bananas with the sugar for about three minutes, then proceeds with the recipe. Point number two, banana color...there is a point when bananas are too black to use. Thanks Chris, I love your recipes and I've made MANY of them. I've been following you for a long time. (PS I love your travel adventures!)
Thanks, Denise! I appreciate your kind words.
Tyler Florence always has great ideas!
This was a great banana bread! Very easy, and so tasty. Had to add 1/2 cup walnuts, and, used the 5"x9" pan. W8ll make rhiz one again.
5hanks for a winner Banana Bread.
Thanks for letting us know, Gayle!
Chris: I've been making what I've always classified as the "best banana bread" from Martha Stewart's Entertaining book. I've made dozens of loaves over the years and always perfect, moist and great tasting. She uses sour cream which I think adds to the moisture, taste.
Did you compare your recipe/results to this one? I see King Arthur, but just curious if you've either checked this one out or tried it?
Thanks very much, Sandra
Hello Sandra, I’m not familiar with Martha Stewart‘s banana bread recipe, but I’ll look online for it.
• What do you like/prefer about MS recipe in comparison to other recipes?
• I’m interested in hearing about your bake results and comparison btwn theses two recipe versions (MS & CFS).
ThankYou!
Thanks for the reply. I'm not sure but I've always thought it was the sour cream. It also has one stick of room temp butter!
Honestly, I don't think I've ever tried another recipe so maybe it's time??? Up until now, there was no need to try!
thanks again, Sandra
Hi Sandra, I haven't tried the Martha Stewart recipe, after trying 4 recipes with not so stellar results, I just went with my own.
I personally rather have my bananas with some yellow on them. I do let them get brown spots. I do not like them black and mushy.
I agree with you about eating them, Charlotte. But the black and mushy ones make great banana bread!
Sounds delicious. I always add chopped dates soaked in Rum and add some Walnuts. Love your recipes.
Thanks, Christina!
My Mom always added 2 tablespoons of molasses for a great flavor and some iron.
Thanks, Laura!
Can chopped walnuts be added to the banana bread without sacrificing a moist bread?
Yes, chopped walnuts would be fantastic!
What gram-weight-amount of flour do you use for cup-volume-amount?
I’ll likely cut the sugar down to 3/4C (150g).
Look forward to trying this recipe!
Hi Patricia, if you look at th recipe, under the word "Instructions" there is a toggle button that you can convert to metric measurement.
ah! forgot about that feature….guess I need more sparkly graphics as reminder 🙂
Thank you, Chris!
Well, now you’ve done it, Chris. You’ve ruined me for any of the other myriad banana bread recipes I’ve accumulated. This is THE ONE. It really is PERFECT. Going out tomorrow to find more ripe bananas to make another. But right now I’m going into my recipe file to delete all my other banana bread recipes. Thank you!
Yay! I'm so happy to hear that, Rose!
I made this again. I used Aussie avocado oil since it tastes amazing and added a few crushed walnuts. This honestly is the best banana cake ever. I won't bother with any other recipe again. I made it yesterday and it's almost all gone!
Making your Easy Artisan Rolls right now. They were fun to make and yes easy like the cake. I did need to add more water but that is due to the normal things like type of flour and humidity etc I know. I also know the wetter the better if you want more holes. You just use light hands and a touch of flour extra as needed. They are resting now. Can't wait to put them in the oven to see what comes out! I'll let you know over in your bread section. They look so cute already 🙂
Thanks so much for taking the time to leave your review, Sue! I'm so glad you are enjoying the recipes 🙂
Chris,
Greetings from the High Plains of Colorado. This is truly a fine recipe and a great way to use really ripe bananas. We live at 4800 ft in elevation and had no trouble with the recipe without modifications. This got baked in 4 mini loaf pans, about 40 minutes.
I added 1/2 teaspoon almond extract to the vanilla and used 1/3 cup of oil and 2 tablespoons of ground flax meal. Very nice.
The yogurt really helps this stay moist and delicious.
Thanks for allf the great recipes. Many blessings!
Thanks so much for letting us know, Christopher!
Just beautiful. Gorgeous. The taste, color, the moistness, the caramelization. So darn good!!! My favorite banan bread recipe ever!!! Thank you so much for your blog. Love it so much!!!
Thank you so much, Angie! I'm so happy your had great results.
I would like to ask what type of oil you use? I use coconut oil in place of vegetable oil but I melt the solid, let cool and then use. I have baked some with olive oil and sometimes I like the results and sometimes not. I know there are many oil to choose from but I am just not sure which one is a good neutral taste oil that will not be too heavy for baked goods. Thank you. This bread looks really good and I cannot wait to try it.
I haven't baked banana bread since my college time and have lost my original recipe so I needed to search for a good one before I bake again. Fortunately I do know a good recipe when I see one and yours is the one I picked. Made it and was almost perfect the first time (baking time needs to be a bit longer but still turned out great). Being an Asian we like our dessert not too sweet so I went ahead to follow your recipe except cutting down the total sugar by 40%. Came out delicious though I'd still go further to cut down the sugar to only 50% next time.
So thank you for sharing this recipe. I love it. And I love your site (so happy to have discovered it!) Great recipes, great photos, great bible-verse sharing. Thank you again and God bless!
Thanks for sharing your review, Cecilia! I'm so happy you enjoyed it and that the recipe works well with decreased sugar. I know that will be helpful to other readers 💕
This banana bread sounds delicious. Have you ever used shortening instead of oil in your quick breads?
Hi Marjie, I haven't tried shortening. I'm a big butter fan though and I did try butter in this bread and didn't like that version as well as the one with the oil. If you try it, let us know how it turns out!
Just did not rise. Don't know what went wrong.
It's hard to say, Ursula, without having been there in the kitchen with you. Could your baking soda be old? I just made a loaf again and it rose beautifully.
I came here from a search for tortilla recipes and one click led to another (and many bookmarks for future use). But I just wanted to thank you for the verse and the link to 'The Blessing'. Not what I expected to find, but just what I needed.
You're welcome, Anna! Thanks for taking the time to leave a comment and I'm so happy The Blessing was an encouragement to you! Welcome to The Café!
Hi Chris
This is a wonderful banana bread recipe. So easy and good and moist. I actually doubled the recipe and made 2 large loafs. I cannot eat banana without chocolate so I added half of the batter in the pan, put a Hershey bar in, then added the remainder of the batter on top. Delish! My Mom liked hers plain and thought this was one of the best recipes she has tasted. Thanks for another great recipe.
Yay! So happy you enjoyed it, Debbie. The Hershey bar sounds wonderful!
I am not sure what went wrong but the banna bread did not raise at all and was not done even though I baked it longer than suggested. The taste was great but I had to dump it. The recipe calls for baking soda, which I used, but was wondering if that was a misprint and should have been baking powder. I did add a cup of chopped pecans as we like nuts in our bread but that should not keep the bread from getting done or from raising. I would like to try the recipe again but sure do not want to dump it again. Thanks for responding.
Hi Jan, it's really hard to say what went wrong without having been there in the kitchen with you. I shouldn't turn out like that so I do hope you try it again.
Hi Chris,
I have truly loved all of your recipes, but was not a fan of this banana bread. For me it was too dense and a bit heavy. Sorry! Thanks so much for your wonderful blog it is one of my favorites.
Thanks, Carey, for sharing your results. Everyone has their own idea of perfect banana bread. I appreciate your kind words 💕
Made this banana bread today and really delicious. Very moist and tender. Thank you for sharing the recipe.
Everyone stay safe and healthy during this unprecedented time.
Thanks, Gayle, for taking the time to share your results! 💕
Made this today - delicious! Thanks for the recipe.
Thanks, Julie, for sharing your results!
I haven’t tried your recipe yet, but eyeballing it, it’s very similar to the ones I’ve made over the years, though my go-to has been my Better Homes and Garden Cookbook version. I tend to modify whatever recipe I’m using by replacing half the flour with whole wheat flour and reducing the sugar by about 1/4 to 1/3. I’m diabetic and try to get a healthier but still tasty result, without resorting to artificial sweeteners. The resulting banana bread could be a little drier when you use whole wheat flour, though it will still be tasty, but you can add a couple more tablespoons of oil or an extra banana for a moister loaf. Hope this helps in your continue recipe testing and helps your readers to make a somewhat healthier version of our beloved banana bread!🥰
Thanks, Deb! I know this will be helpful for other readers.
Thanks, Deb!
Looks absolutely perfect Chris! I make a lot of banana bread recipes, depending on the bananas on hand and/or my mood. I will definitely be adding this one to the rotation 🙂
My 9 yr old granddaughter loves to learn cooking skills with me. We made this today (actually she did). So good!!
Hi Debbie! How fun! What great memories and life skills you're giving her!
Chris, I have printed out and will be making this soon. I do want to ask, what baking spray do you use? So many of them have ruined my baking pans, leaving a film that is almost impossible to remove. I am using a Field Day Coconut spray now, that seems to wash off well, but sometimes I am sure I can taste an off taste in some of my baked goods.
Hi Karen, I use whatever Scott buys me, usually our local store brand. I have tried all different brands but don't notice much difference. I haven't had any problem with it and my baking pans but I do use OXO Good Grip pans for most of my baking and they have a great coating that nothing seems to stick to. Even with a rough and tough baker like me, they still look really good! 😂
https://amzn.to/2LKd1vR
So weird. I just made your “Ridiculously Easy Focaccia Bread” for the first time ever this morning. I was planning to make banana bread in the afternoon. The focaccia was so good I figured I should check to see if you posted a recipe for banana bread. I was looking for your search function and realized you happened to post a banana bread recipe on the very day I planned to make one. What a wonderful coincidence! The banana bread came out delicious! Thank you so much! I can’t wait to try more of your recipes.
Haha! I love it! Definitely not weird, Peggy, just a little serendipitous! You didn't know that "your wish is my command" 😊 Seriously, I'm so happy you enjoyed both of these recipes! Welcome to The Café!
Dear Chris and Scott, Thank you for the thought of the day. He is hope for me too! I have my grandmas' recipe for banana bread and it looks just like yours. I printed the thought for the day for my recipe collection and love the idea of framing it. Thank you
You're welcome, Patty! We love that verse 💕💕
Grandma's recipes are always good!
Chris I'm wondering about half the amount of oil and half melted butter so it'll still have a buttery taste. Thoughts? That is truly beautiful looking banana bread.
You could definitely try that. I found while testing recipes that I really liked the texture and moistness of the bread better with oil. And I am a huge butter fan!
Chris,
Can you use bananas that were so ripe we decided to peel them and then froze them. In other words frozen bananas!!!!
Yes, you can! They make great banana bread!
Hi,
I am from a Trinidad. I follow your recipes all the time. I make them
Once they do not have meat as I am a vegetarian.
You both are very blessed.
May the Lord continues to inspire you both and keep you always
Blessed and protected at this time and always.
Be safe
God’s Grace to you all.
Regards.....Pam
Greetings all the way to Trinidad! So nice to "meet" you, Pam! Thanks for your kind and encouraging words 💕💕
Looks good! How long do I bake this bread if I use 3 X 6" pans?
Great question, Becky! I'll add that to the post! Thanks 💕
Looks perfect to me, Chris! I can’t wait to try.
Enjoy!