The Best Banana Bread Ever

The Best Banana Bread Ever

This recipe began as the Best-Ever Banana Muffins – and the name truly does not disappoint. They are the muffins that made me consider dropping everything, buying a stash of vintage floral aprons, getting a 50’s haircut, and opening a bakery… maybe I’ll still do that.

To shake things up a bit (you know, walk on the wild side), I once decided to bake the batter as a loaf instead of muffins. And, what did I get? The best banana bread ever!

Light and tender, never dense, this recipe produces muffins and loaves that are perfectly moist and full of banana flavor. Add a handful of chocolate chips and we are entering a new sphere of banana deliciousness. You’ve really gotta try it for yourself.

Some tips for perfect quickbreads and muffins? Preheat preheat preheat. Your oven should absolutely be at the baking temperature by the time the batter hits the oven (this applies to all baking). Also, the batter should get into the oven as quickly as possible once the wet ingredients hit the dry. Both of these tips are based on the chemistry of baking powder – if it is double-acting, it starts to work as soon as it is moistened, and then again with heat. We want to work quickly and with the right heat to allow optimal rising – the results will be fluffy and light, as desired. Equally important, never over-mix. You want to stir gently, and only until there are no more flour patches. Over-mixing produces tough, dense muffins and loaves.

I always have a stash of “very ripe” (read: brown, mushy, highly fragrant) bananas in the freezer, peeled, and broken in chunks and stored in a ziploc freezer bag. When the bag gets full, I make banana bread.

Got bananas that look like this?

The Best Banana Bread Ever

You know what to do.

 

The Best Banana Bread Ever
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 egg
  • 1½ - 2 cups mashed banana (about 4 large)
  • ½ cup butter, melted
  • ¼ cup milk
  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup chocolate chips (optional)
  • ½ cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 350 degrees. Prepare an 8½- by 4½-inch loaf pan by greasing it or lining it with parchment paper (allowing an overhang on sides). Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended. Stir in milk.
  2. Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Gently stir in chocolate chips, if using. Sprinkle walnuts on top.
  3. Bake for 55-65 minutes, until toothpick inserted into the center comes out clean.

 

 

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44 Comments

  1. Helen Shideler

    September 9, 2010 11:34 pm - Reply

    ah… YUM!!!!!

    • Wrr

      June 11, 2011 7:33 pm - Reply

      BAHAHA DOUBLE POST

  2. Simran Stacie

    September 10, 2010 2:32 am - Reply

    This actually looks like it’s PRETTY GOOD! We make this often – will try your recipe next!

  3. Simran Stacie

    September 10, 2010 2:33 am - Reply

    This actually looks like it is PRETTY GOOD! We make banana bread often and will try your recipe next.

  4. Jen

    October 30, 2010 5:53 pm - Reply

    tried baking it. this is really good! thanks for the recipe!

  5. Mr000

    January 12, 2011 7:29 pm - Reply

    Made this with whole wheat flour…perfect….light, moist, my new favorite!

  6. Eljayese

    March 20, 2011 4:09 am - Reply

    I added a bit of vanilla, some nutmeg and cinnamon to this recipe then made a buttercream icing with grand marnier- It turned out realy well! I have a convection oven though and it took less than half the time (just a tip). thanks for the recipe!

    • blkcawfee

      January 12, 2013 1:43 pm - Reply

      like this addition. :)

  7. Irene

    June 7, 2012 2:03 am - Reply

    This stuff is AMAZING! What a great recipe and so easy! Thanks

  8. Drinks with Jöhnny Dîablø

    July 10, 2012 2:40 pm - Reply

    Interesting Banana Bread recipe, I’ll have to try this sometime.

  9. Misha earle

    September 12, 2012 3:57 pm - Reply

    woo hoo. After a huge success with your moist out of this world chocolate cake, I decided to bake this banana bread. Wow you are good! It is delicious! I added raisins, omitted the chocolate chips and used almonds instead. Rocked!

  10. Amy

    November 20, 2012 1:30 pm - Reply

    super good! Best recipe I have found, thanks for sharing!!

  11. LC

    January 12, 2013 1:20 am - Reply

    Looks delicious. Going to bake tomorrow!!

  12. Lori- Saskatchewan, Canada

    February 22, 2013 1:47 pm - Reply

    This is truly THE BEST banana bread recipe I have ever come across! Love it…..I added a tsp vanilla and chocolate chips…..my family absolutely loves it…..thanks so much for sharing!!!

  13. TorontoBaking

    February 28, 2013 6:21 am - Reply

    I tried it and it came out DELICIOUS! I added vanilla. :)

    • foodess

      February 28, 2013 4:20 pm - Reply

      Yay!

  14. pinkypod

    March 18, 2013 10:00 am - Reply

    fantastic! made this once following recipe (coconut oil instead of butter) and was fantastic, i have a version with half chestnut flour substituted in the oven! Batter tasted very promising!

    • foodess

      March 19, 2013 8:59 am - Reply

      Good to know it’s adaptable!! Glad you enjoyed :)

  15. Monika D

    April 28, 2013 10:22 am - Reply

    Love this recipe … great taste … I modified a bit to make it more healthy … sweetened with honey and to taste you can add a bit of sugar, added dark cocoa 1 – 2 tbs, added 2 tbs of ground flax seed, added dry cranberries, for moisture added greek yogurt and half the butter … just few modifications and it made it still taste delicious and healthy and you can’t taste the difference … yummmm

  16. Cindy & Andy

    April 28, 2013 10:57 am - Reply

    Best Ever!
    Me and my hubby make this every week-end for lunches. Thank you Food Goddess!

  17. Sue

    May 8, 2013 7:34 am - Reply

    Great recipe and super easy to make.

  18. Melissa

    May 13, 2013 3:46 pm - Reply

    AWESOME!!! I’ve adjusted slightly by replacing the milk with Greek yogurt and 1/2 cup all-purpose flour with whole wheat or even oat bran. I usually avoid any add-ins because I’m a purist like that but the one in the oven right now I replaced some of the sugar with cocoa powder and I added strawberries in the mix and dark chocolate chips on top :) so excited!!!!! Thank you for giving me the best best best banana bread recipe ever!!!!

    • foodess

      May 27, 2013 5:30 pm - Reply

      Love your enthusiasm! Glad you love it as much as I do :)

  19. Kelly Greene Lauta

    June 5, 2013 2:16 pm - Reply

    I have an old-timey recipe from my next door neighbor from 50 years ago…it doesn’t have choc chips or nuts but the *secret* ingredient is lemon peel or zest….it is the VERY BEST banana bread recipe I have ever found…I can share it with you if you want…

    • foodess

      June 11, 2013 3:44 pm - Reply

      Sure! You can send it via my contact form if you like… :)

  20. Mieke

    June 14, 2013 1:41 pm - Reply

    This banana bread truly is the best. Can’t stop baking it – my family is so impressed. Tomorrow we are trying the kale and quinoa salad. It lo0oks really good too.

  21. Clumsyblonde

    July 3, 2013 7:35 am - Reply

    Tried this today, it came out soggy – I’m a baking novice, did I not cook it long enough? I suspect my oven doesn’t get as hot as it should…

  22. Mary L Watts

    August 8, 2013 10:33 am - Reply

    This recipe looks pretty easy, going to try this bread.

  23. Islai Rhys Rathlin

    August 12, 2013 9:58 am - Reply

    Great recipe! My wife requested cranberries instead of chocolate chips and it worked very well. I was also able to make some small adjustments on a second batch to make it more friendly for me, as a diabetic, by using wholewheat flour, half the butter in olive oil, and the other half in homemade applesauce. I also cut the sugar down to 1/3 cup with a few added tablespoons of agave.

  24. james pogi m

    August 13, 2013 3:42 pm - Reply

    tried it and my kids added shredded mozarilla, it came out really good.. everybody loved it.

  25. Manon

    August 18, 2013 8:52 am - Reply

    Yeap, the best banana bread ever!!! Used coconut oil instead of butter and coconut flakes to replace the chocolate. Just amazing!!!

  26. Tami

    August 26, 2013 7:47 am - Reply

    i LOVE LOVE LOVE THIS RECIPE!! I even make muffins out of it! My kids love them! I have also passed this onto MANY friends. Thank you for your wise-ness!!

  27. A P Newton

    September 1, 2013 6:45 am - Reply

    This is absolutely superb. I baked it this morning and took it to a picnic and it was devoured. Even started an argument when one guy remarked it was the best he’d ever had :). Thanks, I’ll be back for more recipes.

  28. curious

    November 8, 2013 7:21 am - Reply

    how many carbs are in this

  29. Julie

    November 9, 2013 10:55 am - Reply

    C’est non seulement la meilleure, mais une des plus simple. Je la fais toutefois sans sucre, et avec de la farine sans gluten, yummy

  30. MeghanDArcy

    January 12, 2014 8:03 am - Reply

    I made this banana bread last night and substituted 3/4c spelt flour and 3/4c oat flour for the AP flour and coconut oil for the butter. This healthier version turned out excellent! Next time I’ll use a bit less sugar, I think 1/2c because it’s actually really sweet (I used very brown bananas as well). Thanks for the great recipe!!

  31. Krista

    January 26, 2014 8:23 am - Reply

    Yum, just used this recipe for my sunday morning banana bread…was nice and light and a big hit with the kids!

  32. Annecummins

    February 27, 2014 2:06 pm - Reply

    Hi there I am about to try this recipie but my oven is in centegrade. Can anyone tel me what 350 degrees is in centegrade? Also can anyone  tell me what the measurements are in ozs?

  33. Chhaya

    April 16, 2014 11:03 am - Reply

    Hi,
    Just discovered your website and loving it. I had a question, which butter do you use in baking? the normal yellow butter? can that be substituted with oil?
    Another and very important, can the all purpose flour be replaced with whole wheat flour in this recipe? I don’t have any knowledge about baking, so your suggestion will really matter.
    I am from that part of the world, where all the cooking happens on the stove top. :D

  34. making bread

    May 8, 2014 12:38 am - Reply

    Fabulous, what a blog it is! This weblog gives valuable data
    to us, keep it up.

  35. Barbi Rashid

    June 2, 2014 8:06 am - Reply

    Easy and delicious :-) I altered the recipe slightly by adding a tspn of cinnamon, but otherwise this is a great recipe. It lasted about 10 minutes…only the crumbs are left.

    Thanks Jennifer !
    x

  36. Cherie

    July 11, 2014 9:51 pm - Reply

    MAKING IT RIGHT NOW!!!
    And u can bet that ill be back on here to post how well it turned out….. Stay turned!

  37. Chris Blair

    July 27, 2014 5:01 pm - Reply

    Hey Jenn, stumbled onto your cooking site! Just Googled “Best Banana Bread Recipe” and your site popped up. Definitely going to give these a try, your site looks awesome, photography and recipes seem top notch. Hope your doing well and if your ever in Calgary you definitely should stop by and say hello

    • Jennifer Pallian

      July 29, 2014 7:27 pm - Reply

      CHRIS! So nice to hear from you!! Hope you’re doing well. Vice versa if you’re ever in Vancouver, it would be great to see you again.