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I know the internet is brimming with banana bread recipes, and many claim to be the “best”, but I can tell you that once you try by best ever banana bread recipe, you will forever be converted! This banana bread is truly incredible, with no-fuss ingredients and a simple method, but tastes absolutely divine.
It has the perfect amount of sweetness, a rich caramel-y banana flavor, a moist texture without being muddy or dense, and a cinnamon crunch topping which makes the crust even yummier than normal.
WHAT MAKES THIS THE RECIPE SPECIAL
So what makes this recipe special? Here are the simple tweaks that make the biggest difference:
- The butter is browned. I know this adds some minutes to the process, but it is well worth the effort. Browned butter adds a lovely caramelized, nutty flavor and aroma that works wonders in banana bread
- The sugars are dissolved in the butter with the help of heat. Just like I do with my best browned butter chocolate chip cookies, I like to stir the sugars into the browned butter while still hot, on the lowest flame, for 1-2 minutes. This initiates a caramelization process for the sugars, and they also develop a nice caramelized flavor through this step. (note: we are not actually caramelizing the sugars, we are just stirring them into the butter on low heat for 1-2 minutes)
- The recipe uses sour cream for added richness and moisture. Sour cream is a magic ingredient in cakes as it makes the batter riches without making it runnier, and the same is true for banana bread. It also reacts with the baking soda to give the banana bread a better rise
- A cinnamon sugar mixture is sprinkled on top to give the crust a lovely crispy texture
More of a chocolate fan? Check out my insanely moist and decadent chocolate chip banana bread made with brown butter instead!
INGREDIENTS NEEDED
Here’s everything you will need to make this banana bread (scroll down to the recipe card for the exact quantities):
- Unsalted butter
- White sugar
- Brown sugar – both light or dark will work
- Eggs, cold – they can be replaced by flax seed eggs if you avoid real eggs
- Vanilla
- Extra ripe bananas – the spottier, the better!
- All purpose flour – you can also replace this with 50/50 all purpose and whole wheat flour, but I like it best with all purpose flour
- Baking soda
- Salt
- Sour cream – this will make your banana bread rich and moist! If you don’t have any, you can use plain greek yogurt
- Cinnamon powder – optional
HOW TO MAKE THE BEST EVER BANANA BREAD
First, preheat your oven to 350F (conventional) and prepare a loaf pan with parchment paper and butter / oil.
Place the butter in a nonstick saucepan over medium heat. Melt and stir until the butter browns – you will know when you see brown specks on the bottom of the pan and the butter develops a nutty aroma.
Immediately turn the heat to the lowest setting and add the white and brown sugars. Stir on the lowest flame for 1-2 minutes until the sugars begin to dissolve in the butter (they won’t completely dissolve – don’t worry. The heat is activating their caramelization process, nothing else. Doing this for too long or at high heat will cause the sugar to crystallize, which we don’t want).
Remove from heat and wait for 3-5 minutes. Then add the cold eggs and vanilla and whisk for 1-2 minutes until a really smooth, silky mixture is formed.
Mash the bananas in a separate bowl and add them to the batter, stirring to combine.
Next, sift in the dry ingredients (flour, baking soda and salt) and gently fold with a rubber spatula until combined. Lastly, fold in the sour cream, and your batter is ready!
Pour the batter into the prepared loaf pan, and sprinkle over the cinnamon sugar mixture (optional). And into the oven for ~50 or so minutes until a toothpick inserted in the center comes out with moist crumbs attached.
Serve and enjoy the best banana bread ever!!
VARIATIONS
This is a great base banana bread recipe which you can spruce up in any way you like. Here are some ideas:
- Turn it into banana cake instead of banana bread by baking in a 9″ cake pan
- Fold in chopped walnuts for a walnut banana bread. I recommend always toasting your nuts before adding them to cakes or breads as they taste infinitely better that way
- Fold in chocolate chips or Nutella for a chocolate banana bread
- Add peanut butter chips for a yummy peanut butter version. This is one of my favorites!
- Add 2-4 tbsp of espresso for a coffee banana bread
- Replace the cinnamon sugar mixture on top with a cinnamon streusel mixture for a proper crumb
- And so on!!
FREQUENTLY ASKED QUESTIONS
You can replace it with greek yogurt, or make your own sour cream at home using cream, milk and lemon juice
You can replace the eggs with flax seed eggs. For 2 eggs, mix 2 tbsp ground flax seeds with 6 tbsp of water, stir and refrigerate for 10 minutes until the mixture becomes gloopy
Yes, you can! See the variations section above for different ideas for how you can switch up this banana bread
You can store the banana bread for ~2 days at room temperature in an airtight container, or refrigerate for 5-7 days
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Ingredients
- 1/2 cup unsalted butter (113g)
- 1/4 cup granulated sugar (55g)
- 1/2 cup packed light brown sugar (100g)
- 2 eggs, cold
- 1 tsp vanilla
- 3 large extra ripe bananas, mashed (about 400g)
- 1 3/4 cups all purpose flour (195g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream (120g) – can be substituted with yogurt
- 1/2 tsp cinnamon + 1 tbsp sugar for the cinnamon crunch (optional)
Instructions
- Preheat oven to 350F and prep a loaf pan with parchment paper and butter
- Melt the butter in a nonstick saucepan and stir over medium-low heat until it melts and turns brown and fragrant
- Turn the heat to the lowest flame, add the granulated and brown sugars, and stir for 1-2 minutes
- Remove from heat and wait ~5 minutes. Then add the eggs and vanilla and whisk for 1-2 minutes until a smooth, silky mixture forms
- Add the mashed bananas and mix until combined
- Sift in the flour, baking soda and salt, and fold gently until mixed in
- Lastly, fold in the sour cream
- Pour the batter into the prepped loaf pan, and sprinkle over the cinnamon sugar mixture
- Bake for ~50 or so minutes until the banana bread is cooked through
- Rest for 20 minutes in the loaf pan before turning out and enjoy!
Video Tutorial
RELATED RECIPES
If you enjoy this recipe, also check out the following:
- The best browned butter chocolate chip cookies that are perfectly thick, crispy outside and gooey inside
- The ultimate brown butter chocolate chip banana bread that is loaded with chocolate!
- Ultra moist and soft brown butter banana bread cinnamon rolls that use banana in the dough
- The yummiest brown butter oatmeal chocolate chip cookies that have a delicious chewy, nutty texture
Comments
Paulette Blackman
Loved it
Ifra
I baked it in a cake tin and it came out perfect! But the cinnamon sugar topping didnt turn out crispy its barely there seemed to have melted in. Also, the cake is spongey and banana mushy Vs bread like, though in perfect shape! I followed it exactly as written in the directions but the video Zoha posted is woth choc and doesnt show cinamon sugar topping so i dont know if i went wrong somewhere.
A bit disappointed.
Zoha Malik
Hi Ifra – thank you for trying my recipe! I am not sure what video you’re referring to as the video in the recipe card is of this banana bread with a cinnamon crunch. I think there was an issue with your baking time and/or mixing. You might have overmixed the batter, and it def sounds like the bread was underbaked which might have caused it to be dense in the middle
Sana S.
This is the recipe one should reach out for when they want a simple, basic and a soft banana bread. I’ve made various different kinds over the years but this is the one I keep coming back to when you need a simpler quicker version. Definitely a keeper!
Zoha Malik
Thank you so much, Sana! I think that’s the perfect way to describe this recipe 🙂
Ellie Johnson
My family is obsessed with this recipe. Best banana bread I’ve had. I like to use gluten free 1 to 1 flour, it works really well with this recipe.
Zoha
So happy to read this review. Thank you Elli!
Safana Atwan
Greatest banana bread I have ever made!!
Zoha
wooo!
Samia Mir
Hi Zoha. I tried so many recipes of banana bread but my banana bread never came perfect. This recipe is spot-on. I baked the best bakery style banana bread with your recipe today.
Please try a healthier version of the recipe.
Zoha
Thank you so much for the support, Samia!
Haniah
Would be trying this in a day or two and I’m totally thrilled as I love your recipes. Just confused what size loaf pan should be using? Could you please help!
Zoha
9×3 or close to that will work best 🙂
Maria
Aoa Zoha,
I baked banana bread with your recipe yesterday. It turned out so good , moist and beyond delicious. The best banana bread I’ve ever had or baked. Me and my son loved it. I substituted sour cream with only 1/4th cup of yogurt and added walnuts in it.
I tried your cheesecake recipe as well for my son’s eighteenth birthday and it was a hit.
Thanks for your recipes.
Zoha
THANK YOU SO MUCH!
Ryan
I also did not add sour cream like a commenter below. I tried it with and without and prefer it without! In case anyone is wondering if they can omit it. I also added mini chocolate chips. It is still moist and gooey and delicious!
Warda B
This is the best recipe my husband asks me to bake it for bake sale at his work and everyone was asking for the recipe.. thank you zoha your recipes are perfect
Dana
I don’t even like banana bread and this was delicious! Husband and kids (the usual banana bread eaters on my house) loved it. The only thing I might do next time is add a smidge of cinnamon into the actual batter too. But the cinnamon sugar crunch on top was ingenious!
Ashwathy
I’ve been baking for over 10 years and have tried over 15 different recipes for Banana Bread and I will fail myself if I don’t leave a review of this recipe!
Hands down the best I’ve tried – the browning of the butter makes such a world of a difference and so does the cinnamon crunch top layer.
10/10 would recommend others to try it out!
Arsh
Alhumdulilah i made it and tbvh it feels out of the world 😍❤️. Thanks zoha for this amazing recipe.
Mariam Fatima
i never imagined that i would fall in love with the banana bread after trying this recipe. It turned out delicious!
Zoha
😀 Thank you!!
Anonymous
Hi,
So I tried this today. My bread had an amazing rise just like yours. When I left it to cool down for 20 minutes, it sank a bit and the top became flat. Do you why that could be?
Zoha
Sounds like it was not fully baked when you took it out of the oven, causing it to sink 🙂
Nosheen
Perfect and delicious! Everyone loved it, definitely will make again. Thank you!
Zoha
Yay! Thank you
Shaz
Thank you, Zoha. Definitely the best! It’s always a hit, and I made it so many times already. Do you think it will turn out as good if we bake it the form of muffins?
Zahur
OMG ! The best banana bread I’ve baked so far. The taste is just too amazing. Thanks Zoha for such an easy, rich indulgent recipe ❤️
Zoha
This made my whole day!
Gigi Eisenberg
My husband has requested I make this banana bread again. I did use the streusel crumble on top with walnuts and it was so moist and delicious! Thanks for the recipe.
Zoha
Ah, delicious!!! Glad your husband liked it 🙂
Jelena K
The best recipe I’ve ever tried, simple yet so perfect.
Zoha
Thanks so much! I am glad you liked it
Salma Hussain
Excellent recipe and super moist, best ever banana bread!!!!
Zoha
Thank you thank you!!