This post may contain affiliate links. Please read our disclosure policy.
Please believe me, when I tell you…I have tried a lot of different banana bread recipes. This is my favorite because of the beautifully crisp golden crust that gives way to an extra-sweet, soft, and tender inside. Perfectly moist with rich banana flavor in every bite, it’s simple enough for a weekday snack yet special enough to share with friends and family. Enjoy it warm with a pat of butter, or wrap it up for the perfect make-ahead treat. It’s the banana bread recipe my kids most request!
Best Banana Bread
You can double or triple this recipe. The extra loaves keep well in the freezer for up to 3 months.
Ingredients
2 bananas
2 eggs
1 1/2 C sugar
3/4 C canola oil
1/4 C buttermilk (or 1/4 milk + 1 t vinegar)
1 tsp vanilla
2 C flour
1 t baking soda
1/2 t salt
Instructions
1. Preheat your oven to 325 degrees.
2. Mash the banana and the egg with a fork.
3. Add the sugar, oil, milk, and vanilla and mix well. I usually use a handheld electric mixer.
4. Into a separate bowl, add the flour, baking soda, and salt. Toss together with a fork to combine. Add to the wet ingredients and mix it all together with a rubber spatula or wooden spoon, making sure not to over mix.
5. Generously spray 1 large loaf pan with cooking spray, and line it with parchment paper.
6. Pour the batter into the pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
7. Carefully remove the loaf from the pan and let it cool on a wire rack. Slice and enjoy!
https://jamiecooksitup.net/2025/09/best-banana-bread/Recipe from www.jamiecooksitup.net
Recipe originally from: my Aunt Nanette
Does it have to be canola oil?
Does it taste the same with the milk/vineger version?
Does the small t mean teaspoon?
I would quess a big T is tablespoon?
Would the baking time be much much less for several “mini loaves”?
You are the master cooker and I love this new blog!
Hey Abb…sorry I didn't see your comment until today!
It doesn't have to be canola oil, vegetable oil would be fine as well. But not olive oil.
The small t is teaspoon, the large T is Tablespoon. The time would indeed be less for mini loaves, I would think between 35-45 minutes. You could check it by sticking a knife into the middle, if it comes out clean they are done and you are set!
Thanks for your comment!
Hope you guys are well!
Jamie, I just love your blog. I have been following you for some time and have made tons of your recipe's. Everything has turned our great and also tastes wonderful. You do such a great job making everything seem easy with your instructions and pictures. Thanks for all your hard work. I seem to be having a problem with this recipe and I'm hoping you can help. I made this bread recipe twice since I was sure I did something wrong the first time and both times the middle caved in and looked terrible. It still tastes good but looks bad, definitely not something you would want to give away. I don't know what I could be doing wrong…any suggestions?
Marianne,
Thanks for your kind words. I'm glad you are enjoying the recipes!
You might need to cook the bread a bit longer. Every oven is a little different so the cooking time for mine may differ from yours. Stick a knife in the center just before you take it out of the oven. If it comes out clean you should be good to go.
Also you may need just a bit more flour (try 1/4 C), depending on the size of your bananas.
Give these things a try. I hope it works out for you!
~Jamie
Love your blog! I make my banana bread with buttermilk too!! Really makes it moist. We found several places in Maui that sold this WONDERFUL banana bread. Could'nt get a recipe anywhere. It was so dense, moist and sweet and also the darkest banana bread I have ever seen. Any idea what made it so dark?? I tried to duplicate it using dark brown sugar, but can't get it dense like the Hawaii one.
Cheryl,
I wonder if maybe the bananas they used were SUPER dark and ripe. That's my best guess. Let me know if you come across the recipe. I would love to know how it turns out.
~Jamie
Maybe they used molasses for the really dark banana break?
I was wondering if I could use this recipe to make zucchini bread only substitute zucchini for bananas cooking zucchini first to drain the water out and then chopping up?
Wow! I just made this and my husband and I think it is the best bread ever. We are thinking of telling the kids it didn’t turn out so we don’t have to share it with them in the morning! I love all of your recipes but this one might be my favorite!