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Best Banana Bread Recipe

My favorite recipe for classic banana bread, moist and dense with pecans and a sweet crust, easy to make and simply the best banana bread every time!

Overhead view of banana bread loaf with two slices cut away.

Let's start with my usual admission that I don't bake often and don't consider myself a skilled baker.  I have a knack for homemade pies, but I'm not good in the cookie or quick bread department, or desserts in general.  But I occasionally find myself with too many bananas turning brown or black, gotta do something with 'em.

This has been the case as of late, I buy too much of everything, or worse yet, just random purchases based on what's available that day in the store.  So bananas aren't getting eaten fast enough before they are overripe and disgusting to me.  Time to make some banana bread.

Close of of a slice of banana bread.

This is the recipe I always turn to, I tore it out of Saveur magazine about ten years ago and tossed it in a drawer.  And it's the recipe I dig in said drawer and search for when I want banana bread like mom would make.  It's moist, dense and tender with a sweet crust.


Ingredients prepped and displayed on marble board.

Here's what you'll need to make a recipe:

  • Butter and flour to grease and prepare the loaf pan. I also often use a cooking spray made for baking that has flour in it, it works really well and I find it easier to use.
  • Flour, baking soda and salt  the dry ingredients.
  • Sugar, vegetable oil, buttermilk, an egg + an egg yolk and vanilla  for the wet ingredients. The oil and buttermilk are essential for moistness, plus the buttermilk adds a little tang.
  • Three very ripe bananas
  • Chopped pecans  or walnuts.

How to make the best banana bread

Three photo process collage of mixing batter and pouring into prepared loaf pan.

Step 1: Mix flour, baking soda and salt in one bowl; whisk oil, buttermilk, vanilla and eggs in another bowl.

Step 2: Pour wet ingredients over dry and mix just to combine.  Mix in mashed bananas and pecans.

Step 3: Pour batter into greased and floured pan and bake about an hour.  Cool and then slice and serve!

Hand holding a slice of banana bread with loaf in background.

Recipe Notes and Tips

  • Use very ripe bananas, lots of black spots or almost all black.  They mash the best and are the sweetest! And use three!
  • Buttermilk is key for moistness and adds just a tad of tanginess.
  • Pecans are classic but walnuts would work, too.
  • Let cool completely then wrap tightly in plastic wrap and store on the counter (do not refrigerate) or freeze.  It will keep four or five days on the counter, if it even lasts that long!
  • Slather with butter for breakfast with a cup of coffee or a snack any time of day.

Easy, classic and most importantly, incredibly moist banana bread for the win.  I'm pretty sure this will be your favorite recipe, too.  xxo- Kelly🍴🐦

Side view of cut loaf of banana bread showing close up of moist center.


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Overhead view of banana bread loaf with two slices cut away.

Best Banana Bread

My favorite recipe for classic banana bread, moist and dense with pecans and a sweet crust.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Cooling time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 slices
Calories: 410kcal


  • Butter for greasing pan
  • 1 cup all purpose flour plus more for dusting pan
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • ½ cup canola or vegetable oil
  • cup buttermilk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg yolk
  • 3 very ripe bananas, mashed
  • ¾ cup chopped pecans


  • Preheat oven to 350º. Grease a 9" by 5" loaf pan with butter and dust with flour.
  • Whisk together flour, baking soda and salt in large bowl and set aside. In another bowl, whisk sugar, oil, buttermilk, vanilla, egg and egg yolk until smooth and combined well. Pour wet ingredients over dry and whisk until just combined. Stir in mashed bananas and pecans, whisking gently to combine.
  • Pour batter into prepared pan and bake in center of oven for 60 to 65 minutes, until toothpick inserted in middle of loaf comes out clean. Cool on wire rack for 30 minutes, turn loaf out onto cutting board, slice and serve. Slathered with butter!

Recipe Notes

  • Use very ripe bananas and mash well with a fork or potato masher, you want very smooth, not chunky.
  • Store banana bread on counter wrapped tightly in plastic wrap for four or five days, or freeze.
  • Can substitute pecans with walnuts.


Calories: 410kcal Carbohydrates: 49g Protein: 4g Fat: 23g Saturated Fat: 2g Polyunsaturated Fat: 6g Monounsaturated Fat: 14g Trans Fat: 1g Cholesterol: 46mg Sodium: 196mg Potassium: 242mg Fiber: 3g Sugar: 31g Vitamin A: 113IU Vitamin C: 4mg Calcium: 30mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

Adapted from Saveur, February, 2011


Recipe Rating


Thursday 19th of August 2021

Oh my goodness ! I have it in the oven now , if it taste half as delicious as it looks we’re going to be very happy ! Thank you for this easy recipe


Saturday 21st of August 2021

You are very welcome, Sherry. I hope you liked it!


Friday 19th of June 2020

Yes, we have no bananas! 'cause we used them making this yummy banana bread!