5.0 from 534 votes
The BEST Banana Bread
A moist, flavorful banana bread recipe that can be prepped and in the oven in under 20 minutes, no mixer needed. Be sure to check out the how-to video at the bottom of the recipe!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 10 slices
Calories: 396 kcal
Course:
Dessert , Bread
Cuisine:
American
Ingredients
- 1 ½ cups well-mashed overripe bananas this is usually 3 large ripe bananas for me (355ml)
- ¼ cup avocado, canola or vegetable oil
- ¼ cup unsalted butter melted
- ⅔ cup light or dark brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs lightly beaten, room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup buttermilk¹
- 2 cups all-purpose plain flour
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chocolate chips or chopped nuts² optional
- ¼ cup Coarse or granulated sugar for sprinkling optional
Instructions
- Preheat oven to 350F (175C) and grease the bottom and ½" up the sides of a 9x5" bread pan. Set aside.
- Combine mashed bananas, canola oil, and melted butter in a large bowl and stir until well-combined.
- Add sugars and stir well.
- Stir in eggs and vanilla extract.
- Add buttermilk and stir until thoroughly combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet and carefully, gently using a spatula (not an electric mixer) fold ingredients together until just combined. Don't overmix the batter or your banana cake could end up dense/dry. If adding nuts/chocolate chips, stir them in here.
- Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.
- Transfer to 350F (175C) oven and bake 60 minutes or until a toothpick inserted all the way into the center of the cake comes out clean or preferably with a few moist crumbs. Do not over-bake your banana bread or it will be dry.
Cup of Yum
Notes
- If you don't have buttermilk in your fridge, you can use my easy buttermilk substitute instead.
- If you have nuts that aren't already chopped, I recommend toasting them first for an even better flavor. To toast, layer 1 ½ cup of walnut or pecan halves over a baking sheet and bake on 350F for about 8 minutes. Allow the nuts to cool then use a large knife to coarsely chop.
- I don't recommend toasting pre-chopped nuts just because they don't always cook evenly and could end up burned.
- Store in an airtight container at room temperature for up to 3 days. This recipe also freezes well, wrap tightly in plastic wrap and it will keep for several months!
Nutrition Information
Serving
1slice
Calories
396kcal
(20%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
46g
(230%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
74mg
(25%)
Sodium
205mg
(9%)
Potassium
152mg
(4%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
1050IU
(21%)
Vitamin C
4.1mg
(5%)
Calcium
20mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 396
% Daily Value*
| Serving | 1slice | |
| Calories | 396kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 46g | 230% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 205mg | 9% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.