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I have been using this banana bread recipe for thirty years. It has amazing texture and flavor. And I know that you will agree that this recipe makes the very BEST banana bread.
Why You’ll Love This Recipe!
This truly is the BEST recipe ever! I can call it that because my maiden name is Best – so I guess every recipe I have could be called the BEST recipe.
But seriously, this recipe is the BEST! I have been making this recipe for years years. The recipe came from one of those little softcover recipe books you can buy in the grocery store line.
Everyone I have ever made this bread for LOVES it and asks for the recipe.
Last summer when my friend’s teenage daughter had ACL repair surgery the one thing she asked for after her surgery was my banana bread. Of course there was a warm loaf waiting for her when she got home from the hospital.
Ingredients Needed
- Ripe Bananas
- Sugar
- Oil. I use canola oil but you can use any mild oil such as vegetable, avocado or sunflower oil. You can use butter if you prefer but I think the oil really gives this bread great texture.
- Eggs
- Sour cream. You can also use plain yogurt.
- Vanilla Extract
- Flour. My preference is unbleached all purpose flour
- Baking Soda
- Salt
How to Make Best Banana Bread Recipe
- Preheat oven to 350 degrees F.
- Grease and flour bottom of 9 x 5″ loaf pan.
- In a large bowl, mix together sugar and oil. Add in eggs, banana, sour cream and vanilla. Blend well.
- Whisk in flour, baking soda and salt and stir until dry ingredients are moistened.
- Pour batter into prepared pan. Bake for 50-60 minutes of until a toothpick comes out clean
- Cool 5 minutes and remove from pan. Allow to cool completely on a wire rack on the counter.
Tips from Leigh Anne
- I like to mix my banana bread by hand instead of in a stand mixer. This prevents you from over mixing the batter which can cause the banana read to become tough in texture.
- My favorite way to enjoy banana bread is to slice it warm and add a bit of butter on top!
Flavor Variations
Chocolate Chip. Use 1 cup of semi sweet chocolate chips.
Nuts. Add in 1 cup of chopped nuts. We like walnuts or pecans best.
Cinnamon. Add 1 teaspoon of cinnamon in with dry ingredients. Cinnamon and chocolate chips together is delish too!
Can I make Banana Muffins?
This recipe will make about a dozen muffins. Pour batter into a prepared (greased or lined) muffin tins and bake at 350 degrees F for about 20 minutes or until a toothpick comes out clean. I also have a recipe for delicious banana muffins here.
Frequently Asked Questions
This recipe will make about 3 mini loaves of banana bread. Baking time will be about 30-35 minutes or until a toothpick comes out clean.
Store the bread wrapped in plastic wrap or in a zippered plastic bag at room temperature. It will last 3-4 days.
To freeze bread: Allow to cool completely and then wrap it airtight in plastic wrap and aluminum foil and store in the freezer for up to 3 months.
If your bananas are really ripe you won’t have to mash them, just squeeze them out of the skin directly into the batter. If they are a littler firmer you can mash them by placing them in a bowl and use your hand mixer to beat them until the desired consistency. If you want chunks of banana in your bread don’t beat it as much and leave it somewhat chunky. Beat it smooth if you don’t want chunks of banana in your bread.
You can but allow it to thaw at room temperature first before adding it into batter.
Check out more of my other favorite quick bread recipes:
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Best Banana Bread
Ingredients
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 eggs
- 1 cup mashed ripe banana
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour bottom of 9 x 5″ loaf pan.
- In a large bowl, mix together sugar and oil. Add in eggs, banana, sour cream and vanilla. Blend well.
- Add in flour, baking soda and salt and stir until dry ingredients are moistened.
- Pour batter into prepared pan. Bake for 50-60 minutes of until a toothpick comes out clean
- Cool 5 minutes and remove from pan. Cool completely. Makes 1 loaf.
Tips & Notes:
Nutrition Facts:
Jen says
This is my favorite banana bread!!! We make this anytime we have a few spare banana’s. Simply delicious!!! Works well will GF flour as well as Inhave had to substitute on occasion. My daughter says “tastes exactly the same!” Fantastic recipe!
Jill says
I can’t even count how many times I have made this banana bread! Super easy and delicious, my entire family gobbles it up immediately. Great recipe, thank you!!
Leigh Anne Wilkes says
Love this so much!
Lisa says
I’ve been using your recipe for the past two years. It is perfect BB!
Leigh Anne Wilkes says
I am so glad you agree!!
Kathryn Lee says
The adage, “If it ain’t broke, don’t fix it” rings true for this BEST BANANA BREAD. It definitely lives up to its name. (And more!) Tried and true by Leigh Anne for over 30 years, this recipe is the only one you’ll ever want to use.
Leigh Anne says
Thank you Kathryn!!!
Sheila says
Super Nummy.Made this a few times already,doesn last long around our house. I add some coconut extract….next time going to try using flavored yogart instead of the yogart…or go half and half. Thanks for sharing this recipe