Best Banana Bread Recipe in the World - Crazy for Crust (2024)

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This is the Best Banana Bread Recipe in the entire world – I promise! It’s my mom’s banana bread recipe and I’ve been making and eating this my entire life. The quick bread is soft and fluffy with perfect banana flavor – you’re going to LOVE it.

Best Banana Bread Recipe in the World - Crazy for Crust (2)

BEST Banana Bread in the Whole World

I make a lot of banana bread. Every single banana bread recipe or banana muffin on this site has been based off of one recipe: my Mom’s. It’s one of those recipes I’ve eaten my whole life.

I have to say, I think it’s the best banana bread recipe, ever. And while I love all my variations, I still love the original recipe the best.

Why you’ll love this recipe

  • It’s SUPER easy with banana in every bite
  • Stays moist for days
  • Has a nice long crack down the center and tons of banana flavor.
  • Is a bit crunchy on the outside and super soft on the inside
  • Banana bread is the perfect way to use up overripe bananas – and it’s so easy to make. You’re going to love my mom’s recipe.
  • She has two simple things she does that makes her bread stand apart: the milk and the pan.
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Banana Bread Ingredients

The worlds best Banana Bread (no kidding) is a simple quick bread recipe. “Quick Bread” is bread that doesn’t have yeast (as in, it’s quicker to make it because it doesn’t need to rise).

  • Bananas: You need to use overripe bananas for this. They should be nice and brown spotted – my mom calls them tired bananas.
  • Butter: you can use either salted or unsalted (see recipe notes).
  • Sugar: Granulated sugar goes into the bread AND my mom uses it on the pan – one of her secret tips!
  • Sour Milk: Basically, sour milk is the same thing as buttermilk. Back when this recipe was written, I’m figuring that milk went sour more than it does now, but if you don’t have sour milk sitting around, don’t worry, you can make your own.

Be sure to see the recipe card below for full ingredients & instructions!

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How to make the BEST Banana Bread Recipe

  • Make your sour milk and let it sit for 5 minutes.
  • Cream together room temperature butter and sugar in a large bowl until fluffy.
  • Option 1: Add bananas, eggs, baking soda, and milk to a blender and blend until smooth. Mix the wet ingredients into butter mixture with the all purpose flour.
  • Option 2: Mash your banana, then mix mashed bananas into the butter and sugar mixture with the eggs, baking soda, milk, and flour.
  • Mix until the mixture is smooth. You can use a hand mixer or a stand mixer.
  • Add to the pan and bake. Mom’s tip: grease and sugar your pan. Spread butter or shortening all over the loaf pan and then, instead of using flour, use granulated sugar to coat.

Recipe Swap: Sour Milk

This is a banana bread recipe with sour milk! Basically, sour milk is just buttermilk but since we rarely have that around, and milk doesn’t go bad like it used to, here’s what to do:

  • 1/2 teaspoon vinegar or lemon juice + 7 tablespoons milk or nonfat milk
  • 1/2 teaspoon vinegar or lemon juice + 7 tablespoons nondairy milk
  • 7 tablespoons buttermilk

The acidity in the sour milk (or vinegar or buttermilk) active the baking soda, making the bread rise.

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Substitutions + Additions

  • Butter: I use unsalted butter but my mom always uses salted. If you’re using salted butter, reduce salt by 1/4 teaspoon.
  • Oil: You can substitute vegetable oil, but make sure to use the salt in the recipe in that case (oil doesn’t have salt in it).
  • Flour: substitute half whole wheat flour (so 1 cup each whole wheat and all-purpose) if you want. Make gluten free banana bread using 1:1 All-purpose gluten-free flour (such as Bob’s Red Mill teal bag).
  • Milk: You can use buttermilk or regular/lowfat/nonfat cows milk with 1 tsp vinegar, or even nondairy milk (any kind) with 1 tsp vinegar.
  • Add 1 cup of your favorite mix-ins for a new flavor banana bread: chocolate chips, nuts to make banana nut bread, chopped candy, even pumpkin spice!
  • Top this with cream cheese frosting – cream cheese goes so great with my banana bread recipe.
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Best Banana Bread Recipe in the World - Crazy for Crust (12)

Expert Tips

  • Did you know you can freeze bananas? Whenever my ripe bananas get too much so, I just throw them in the freezer (peels and all). Then I defrost them on the counter to make banana bread or cake whenever I want.
  • The sugar pan coating gives an amazing crunchy sweet crust to the bread. To get the amazing pan effect for this bread you grease the pan with butter or shortening, then you add some sugar and move the pan around so that you coat all the greased parts with sugar. Add the batter as you normally would and bake. Note: do NOT try and sugar your pan using a cooking spray instead of butter or Crisco.
  • I don’t normally use vanilla but you can add 1 teaspoon vanilla extract if you want.
  • You know banana bread is done when it is dark golden on the top and there will be that nice long crack running through the center. The crack is my favorite part! You know it’s done when a toothpick comes out with just a few crumbs from the center of the crack.

FAQ

How do you store banana bread?

It won’t last long because you’ll eat it fast, but store it covered on the counter. If you’re like us, it’ll be gone in a day.

How do you freeze banana bread?

You can slice the cooled loaf and freeze the slices in sandwich baggies. Then pop one into a lunchbox for a yummy mid-morning snack.

Can you make muffins with this recipe?

This recipe also makes great mini loaves or muffins. I’ve done them all. Just adjust the baking time.

How do you mash bananas?

This recipe calls for blending them but you can also just mash the bananas with a fork and add them to the recipe that way. Or, use your mixer to mash them!

How do you keep banana bread moist?

The bananas and eggs in the recipe help keep it moist, along with the sourness/acid combination from the baking soda and sour milk. Don’t over bake it for ultimate moist bread and keep it wrapped well so it doesn’t dry out.

Can you make this banana bread recipe gluten free?

Simply substitute 1:1 gluten free flour for the all purpose flour.

Should I use baking soda or baking powder in banana bread?

This recipe is written for baking soda, which is activated by the sour milk and helps the bread rise and be nice and soft and moist.

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Best Banana Bread Recipe

4.11 from 102 votes

The best banana bread recipe: it's my mom's recipe and is great for using overripe bananas. It's easy and so delicious.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Yield 10 servings

Serving Size 1 serving

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Ingredients

  • 1 cup (200g) granulated sugar plus more for the pan
  • ½ cup (113g) salted butter softened (plus more for the pan)
  • 2 medium tired bananas brown spotted
  • 2 large eggs
  • 7 tablespoons (103ml) sour milk see note
  • 1 teaspoon baking soda
  • 2 cups (248g) all-purpose flour spooned and leveled

Instructions

  • Preheat oven to 375°F. Grease a 9x5x3” loaf pan with butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)

  • Cream butter and sugar with a hand mixer. Set aside.

  • Add bananas, eggs, milk, and baking soda to a blender jar and blend until smooth.

  • Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in nuts if using them. Pour into prepared pan.

  • Bake for 50-60 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.

  • Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Recipe Notes

In place of the sour milk you can use:

  • 1/2 teaspoon vinegar + 7 tablespoons milk or nonfat milk
  • 1/2 teaspoon vinegar + 7 tablespoons nondairy milk
  • 7 tablespoons buttermilk

Substitutions:

  • Unsalted butter: add 1/4 teaspoon salt to the recipe
  • Gluten-Free 1:1 AP Flour – use equal parts
  • Whole Wheat Flour: use 1 cup each whole wheat and AP flour
  • Oil: substitute 1/2 cup vegetable oil for the butter
  • Pan: Use an 8×4-inch loaf pan and make just 1-2 muffins along side

Don’t want to use a blender? Mash your bananas with a fork. Cream butter and sugar as directed, then add mashed bananas, eggs, milk, vinegar (if using), baking soda, and salt (if using) and mix with your mixer, then add flour.

Add-ins: add up to 1 cup chopped nuts or chocolate chips.

Recipe Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 209mg | Potassium: 163mg | Fiber: 2g | Sugar: 24g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

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This is the BEST Banana Bread Recipe ever – it’s an easy moist banana bread that’s my mom’s recipe. Make this plain or with chocolate chips or walnuts – it’s such a simple classic and the BEST recipe!

Last Updated on April 1, 2023

Best Banana Bread Recipe in the World - Crazy for Crust (18)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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227 Comments

  1. Easiest bread and the best I’ve ever had. Will definitely make again. I have a gas oven and it took the full 60 min. The fresh bananas give it an extra touch and flavor to home made

    Reply
  2. Love this recipe! Instead of vanilla, I add Kaluhua. The sugaring of the loaf pan is a game changer.

    Reply
  3. The Batter on the spread is beautiful. I always enjoy trying new recipes
    Unfortunately, the recipe did not work out. When you were working with quick breads with so much moisture, you must watch your temperature that you decide to bake it at.
    375 is too high of a temperature for sugar-based quick breads, I recommend, being a pastry chef, to lower your temperature to 350 and if need be, choose a little less batter in the baking vessel, or might just need to leave the bread in the oven a little longer.

    Reply
    1. My mom has always baked this at 375 – I vary between 375 and 350 depending on the oven I’m using.

      Reply
    2. I use 3 parts Whole Wheat flour to one part bread flour….and love it!!

      Reply
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Best Banana Bread Recipe in the World - Crazy for Crust (2024)

FAQs

Why is my banana bread so crusty? ›

Using too much flour makes for an extra crumbly bread.

If you're tapping your measuring cup to level out flour as you measure, or you're pushing down the piled-up powder, you'll end up using too much of it. I packed my flour for this loaf, and what I got was a crumbly cake with a dry crust all around.

Why is my banana bread dense and not fluffy? ›

You Over-Mix the Batter

For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

Why baking soda in banana bread? ›

Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise. Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.\

Why use mushy bananas for banana bread? ›

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists. As the bananas ripen, the fruit converts starches to sugars, making them sweeter and more flavorful.

What happens if you add an extra egg to banana bread? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

What makes bread crusty or soft? ›

As bread cools, any leftover moisture in its interior migrates to the surface. If that moisture reaches the surface and hits cool air – e.g., typical room temperature – it condenses on the loaf's surface, making it soggy. If it hits warm air (your still-warm oven), it evaporates – leaving the crust crisp.

Can you put too much banana in banana bread? ›

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

How can I make my bread fluffier instead of dense? ›

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

What happens if you put too much flour in banana bread? ›

If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.

Is baking soda or powder better for banana bread? ›

Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.

What happens if you put too much baking soda in banana nut bread? ›

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

How many bananas is 2 cups? ›

2 bananas: 1-1/3 cups chopped | 1 cup mashed. 3 bananas: 2 cups chopped | 1-1/2 cups mashed. 4 bananas: 2-2/3 cups chopped | 2 cups mashed.

Why is my banana bread dense and gummy? ›

Banana bread is made with a very wet batter. It's important to use a tester to make sure it's fully baked. Cutting it before it is completely cooled can lead to the gummy texture. Cooling the bread to room temperature allow us the starch that gels during baking to set again.

Do you have to use old bananas for banana bread? ›

With one sneaky shortcut, yellow bananas — yes, yellow! — can make great banana bread. Everyone knows you need ripe bananas to make banana bread — the browner, the better. But rules were meant to be broken, and our newest banana bread recipe does just that.

How do you fix crusty bread? ›

The most common way is to use your oven. Heat it up to about 350°F (175°C). Sprinkle a bit of water over the crust or lightly dampen the bread's surface with a cloth. Then, pop the bread into the oven for 10-15 minutes.

Why is my banana bread dry and hard? ›

When it comes to banana bread, moisture is key, and the ratio of flour to banana makes all the difference in getting the perfect banana bread consistency. If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet.

How do you make bread less crusty? ›

When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust. I've turned otherwise rock-hard loaves into soft, tasty treats this way.

How do you keep bread from getting too crusty? ›

IMHO, the easiest way to get a softer crust is to wait until your bread is fully cool, about 3 hours or so, and then put the entire loaf into a plastic bag. The moisture inside the bread will completely soften the crust.

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