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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!

Overhead of loaf with two slices cut and shown.

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.

Slice of banana bread cut away from loaf.

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.

HOW TO MAKE MY FAVORITE BANANA BREAD

Ingredients displayed in three photo collage.

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 slice of quick bread.

RECIPE NOTES AND TIPS

  • Use very ripe bananas, lots of black spots or almost all black.  They mash the best and are the sweetest!
  • 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.  Kelly🍴🐦

Side view of loaf of banana bread.

You might also like these breakfast and snack treats:

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Overhead of banana bread with two slices cut and shown.

Best Banana Bread Recipe

My favorite recipe for classic banana bread, moist and dense with pecans and a sweet crust.
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
Author: Kelly Wildenhaus | the hungry bluebird

Ingredients

  • 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 plus 1 egg yolk
  • 3 very ripe bananas, mashed
  • ¾ cup chopped pecans

Instructions

  • 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!

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.
Keyword: best banana bread recipe, moist banana bread, classic banana bread, easy quick bread recipe
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

 

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Meathead

Friday 19th of June 2020

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

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