Ok so a few years ago I posted an old-fashioned banana bread recipe that is great!! It’s moist, dense, and just lovely. Then a viewer sent me a recipe for bakery-style banana bread that knocked my socks off. It was so fluffy, sweet, moist, and full of banana flavor. So my search for the perfect banana bread should be over right? Never!!
Today I was craving banana bread but I wanted it to be EVERYTHING that these two recipes had. I wanted that old-fashioned cinnamon-brown sugar-banana flavor, I wanted it to have that slight crunch on the outside yet crazy moist, fluffy, & dense on the inside. That’s not asking for too much right? With a little tweaking, I combined the two banana bread recipes on my site, and out came this beauty.
It’s everything that I’ve ever wanted in banana bread and I couldn’t wait to share it with you all. I hope that you enjoy it as much as we have because I made it at 12 pm. and there is one more slice left at 7:41 pm and it’s that end slice. The one that’s not nearly as much fun as the inside slices. I still plan on hiding it and eating it with a hot cup of coffee though.
Best Banana Bread
I just love that this bread has buttermilk in it. Something about buttermilk in quick bread just makes it so moist and adds great flavor. If I had some black walnuts I’d throw them in there as well. So yum!!
If you’re the type that likes to bake up quick loaves of bread and take them to work or give them away as gifts this is the recipe you want to use. It has a crowd-pleaser written all over it and tastes even better the next day and is much sweeter the next day as well!
*It is super important that you do not over stir the batter or it will turn out dry and tough. Stir just very gently and just until the flour is incorporated.It’s the secret ingredient in this simple banana bread recipe that makes it so moist and so delicious. Plus, it’s easy, quick, and delicious recipe you’ll make over and over.
Zesty Lemon Blueberry Banana Bread
Bread recipes are one of our favorite recipes to bake but this banana bread is the BEST and is now a favorite in so many kitchens!
YES! Using too much banana can make the bread soggy and too dense. This recipe calls for only 3 bananas (about 1 1/2 cups of mashed bananas).
If you have bananas that are not ripened but you want to make banana bread, place the bananas, still in the peels, on a baking sheet and bake in the oven at 300° until they turn black. See my tips on how to ripen bananas in the oven!
Meyer Lemon Olive Oil Loaf Cake
I’ve made this recipe using regular loaf pans and mini loaf pans. Honestly, it doesn’t matter to me which way I make it because it’s delicious either way. However, if making in mini loaf pans, you’ll want to bake it for less time.
The first time I made this, I knew I wanted to use the CUTEST little mini loaf bakingpan so I knew I need to adjust the bake time.
If you’re using a mini loaf pan (since all can be different) just start checking the middle after about 20 minutes of baking, and remove them whena toothpick inserted into the middle comes outclean.
Strawberry Banana Bread
My oven cooks SUPER fast, so I had to be cautious when it came to baking this banana bread. So where I had to bake my banana bread in regular size loaf pans for 40 minutes, it may take anywhere from 40-55 minutes for your oven.
SIDE NOTE: Since I used two different pans, they both cooked differently too. One pan was much thinner than the other, so that loaf of bread finished before the other.
For the full list of ingredients and instructions all in one place, see the printable recipe card toward the bottom of this post!
Grandma's Easy Banana Bread
I’m not going to lie. When I see at least 3 bananas on my counter that are starting to turn a little brown, I get a little too excited.
Don’t have buttermilk on hand, DON’T worry! In a small dish or bowl, mix together 1/2 cup milk with 2 teaspoons of lemon juice! Works perfect every time!
Pro Tip: Throw your bananas into a Ziploc bag, seal, and mash them with your hands through the bag or with a rolling pin!
Moist & Fluffy Vegan Banana Bread Recipe (gluten Free!)
Once you remove your banana bread from the oven, let sit a few minutes and then release it from the loaf pan to fully cool on a wire rack. (I do this when we want to eat it in a hurry.)
But do me a favor… if you’re making it just for fun, give it a try when it’s warm. You won’t regret it.
Banana bread can sit out on the counter for four days. However, I prefer to put it in a container after a day or so, to prevent it from drying out and even refrigerate it to help it last longer. (But honestly, it never lasts more than a day in our house anyway!)
Easy Banana Bread With Brown Sugar
You can freeze banana bread for up to 3 months, as long as it’s stored correctly! It’s best to store, wrapped, in a freezer bag, freezer paper or even a vacuum-sealed bag.
It's the secret ingredient in this simple banana bread recipe that makes it so moist and so delicious. Plus, it's easy, quick, and an addictive recipe you'll make over and over.
You can freeze banana bread for up to 3 months, as long as it’s stored correctly! It’s best to store, wrapped, in a freezer bag, freezer paper or even a vacuum-sealed bag. (Just remember to choose the setting that won’t flatten it out while removing the air.)
The Best Banana Bread Recipe (ever.)
If you have bananas that are not ripened but you want to make banana bread, place the bananas, still in the peels, on a baking sheet and bake in the oven at 300° until they turn black.
Serving: 1 slice (1/8 loaf) | Calories: 352 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 11 g | Cholesterol: 88 mg | Sodium: 611 mg | Potassium: 124 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 625 IU | Vitamin C: 1.2 mg | Calcium: 33 mg | Iron: 1.7 mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.Say hello to your new favorite banana bread recipe! With its tender crumb, rich flavor, and irresistibly crisp crust, it’s simply the best!
Sour Cream Banana Bread Recipe
Are you on the hunt for the perfect banana bread recipe? Look no further—this is the one you’ve been searching for! Tender with a crisp crust, it’s absolutely phenomenal fresh out of the oven, and equally delicious when toasted up for breakfast the next day. You may be surprised to see an unusual ingredient in the recipe: lemon juice. It doesn’t give the bread a lemony flavor but rather enhances the banana flavor. Its acidity also interacts with the baking soda, helping the bread rise and giving it a golden color, toasty flavor, and light, fluffy texture.
My family loves this banana bread plain, but you can easily add nuts or chocolate chips to give it some extra oomph. If you’re looking for more variations, I’ve got you covered with an array of options, including marbled banana bread, chocolate banana bread, and chai-spiced banana bread. You can never have too many banana bread recipes!
“Best banana bread ever! And I have tried a lot of different recipes. I think the secret is the lemon juice!” Doris
Lemon Zucchini Bread With Lemon Glaze
In the bowl of an electric hand mixer (or a stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.
24-Hour Method: Place the bananas (still attached at the stem) in a loosely sealed brown paper bag and let them sit on the counter. Check them after 24 hours to see if they’ve ripened to your liking.
The Best Banana Cake
Quick Oven Ripening: If you need ripe bananas even faster, you can use your oven. Place the bananas, still in their peels, on a foil-lined baking sheet to catch any leakage. Bake them at a low temperature of 250°F for 15 to 20 minutes or until they develop a deep brown color. This method helps break down the starches in the bananas quickly, resulting in a softer texture and sweeter flavor.
Yes, banana bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil or freezer wrap, or place it in a freezer bag. Thaw overnight on the countertop before serving. Crisp up individual slices in the toaster for a fresh-baked effect.
The bread should be stored at room temperature in an airtight container or wrapped tightly in plastic wrap or aluminum foil to
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