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–+ servings
Overhead view of banana bread loaf with two slices cut away.
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5 from 1 vote

Best Banana Bread

My favorite recipe for classic banana bread, moist and dense with pecans and a sweet crust.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Cooling time30 minutes
Total Time1 hour 50 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8 slices
Calories: 410kcal
Author: Kelly Wildenhaus

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
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla
  • 1 egg
  • 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.

Nutrition

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