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By: Leigh Anne Wilkes
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I have been using this banana bread recipe for thirty years. It has amazing texture and flavor. And I know that you will agree that this recipe makes the very BEST banana bread.
Why You’ll Love This Recipe!
This truly is the BEST recipe ever! I can call it that because my maiden name is Best – so I guess every recipe I have could be called the BEST recipe.
But seriously, this recipe is the BEST! I have been making this recipe for years years. The recipe came from one of those little softcover recipe books you can buy in the grocery store line.
Everyone I have ever made this bread for LOVES it and asks for the recipe.
Last summer when my friend’s teenage daughter had ACL repair surgery the one thing she asked for after her surgery was my banana bread. Of course there was a warm loaf waiting for her when she got home from the hospital.
Ingredients Needed
- Ripe Bananas
- Sugar
- Oil. I use canola oil but you can use any mild oil such as vegetable, avocado or sunflower oil. You can use butter if you prefer but I think the oil really gives this bread great texture.
- Eggs
- Sour cream. You can also use plain yogurt.
- Vanilla Extract
- Flour. My preference is unbleached all purpose flour
- Baking Soda
- Salt
How to Make Best Banana Bread Recipe
- Preheat oven to 350 degrees F.
- Grease and flour bottom of 9 x 5″ loaf pan.
- In a large bowl, mix together sugar and oil. Add in eggs, banana, sour cream and vanilla. Blend well.
- Whisk in flour, baking soda and salt and stir until dry ingredients are moistened.
- Pour batter into prepared pan. Bake for 50-60 minutes of until a toothpick comes out clean
- Cool 5 minutes and remove from pan. Allow to cool completely on a wire rack on the counter.
Tips from Leigh Anne
- I like to mix my banana bread by hand instead of in a stand mixer. This prevents you from over mixing the batter which can cause the banana read to become tough in texture.
- My favorite way to enjoy banana bread is to slice it warm and add a bit of butter on top!
We love to add chocolate chips to this recipe. Nuts are great too. Just add 1 cup of either or 1/2 cup of each if you would like to use both.
If you love cinnamon, add 1 teaspoon of cinnamon in with dry ingredients. Cinnamon and chocolate chips together is also a great combination.
You can also make a dozen muffins with this recipe. Just pour batter into a prepared (greased or lined) muffin tins and bake at 350 degrees F for about 20 minutes or until a toothpick comes out clean.
Frequently Asked Questions
Can I make mini loaves of banana bread?
This recipe will make about 3 mini loaves of banana bread. Baking time will be about 30-35 minutes or until a toothpick comes out clean.
How do you store leftover bread?
Store the bread wrapped in plastic wrap or in a zippered plastic bag at room temperature. It will last 3-4 days.
To freeze bread: Allow to cool completely and then wrap it airtight in plastic wrap and aluminum foil and store in the freezer for up to 3 months.
What is the best way to mash bananas?
If your bananas are really ripe you won’t have to mash them, just squeeze them out of the skin directly into the batter. For firmer bananas, mash them by placing them in a bowl and use your hand mixer to beat them until the desired consistency. If you want chunks of banana in your bread don’t beat it as much and leave it somewhat chunky. Beat it smooth if you don’t want chunks of banana in your bread.
Can I use frozen banana?
You can but allow it to thaw at room temperature first before adding it into batter.
Check out more of my other favorite quick bread recipes:
- Small Batch Banana Bread
- Banana Ice Cream
- Banana Cupcakes
- Banana Cinnamon Chip Muffins
- Chocolate Chip Banana Muffins
Be sure and follow me over onYou Tubefor weekly cooking demos.
4.83 from 46 votes
Best Banana Bread
Recipe From: Leigh Anne Wilkes
This truly is the BEST banana bread and the recipe I’ve used for over thirty years! It has amazing texture and flavor.
serves: 12 servings
Prep:10 minutes minutes
Cook:50 minutes minutes
Total:1 hour hour
Rate Recipe
Ingredients
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 eggs
- 1 cup mashed ripe banana
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
Preheat oven to 350 degrees F.
Grease and flour bottom of 9 x 5″ loaf pan.
In a large bowl, mix together sugar and oil. Add in eggs, banana, sour cream and vanilla. Blend well.
Add in flour, baking soda and salt and stir until dry ingredients are moistened.
Pour batter into prepared pan. Bake for 50-60 minutes of until a toothpick comes out clean
Cool 5 minutes and remove from pan. Cool completely. Makes 1 loaf.
Tips & Notes:
If your bananas are really ripe you won’t have to mash them, just squeeze them out of the skin directly into the batter. If they are a littler firmer you can mash them by placing them in a bowl and use your hand mixer to beat them until the desired consistency. If you want chunks of banana in your bread don’t beat it as much and leave it somewhat chunky. Beat it smooth if you don’t want chunks of banana in your bread.
Add in 1 cup chocolate chips or nuts for a fun flavor variation. You can also add in 1 tsp of cinnamon if you like.
Nutrition Facts:
Calories: 244kcal (12%) Carbohydrates: 31g (10%) Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 2g (13%) Cholesterol: 32mg (11%) Sodium: 220mg (10%) Potassium: 85mg (2%) Sugar: 18g (20%) Vitamin A: 105IU (2%) Vitamin C: 1.2mg (1%) Calcium: 17mg (2%) Iron: 0.9mg (5%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:American
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Robyn Bartlett says
Leigh Anne, this truly IS the BEST banana bread recipe! I’ve been using a recipe from a Southern Living cookbook I love for years but your recipe beats it! Will definitely be checking out more recipes from your site! Thanks so much!
PS–Have never really thought about it but I’ve always stopped mashing my bananas while they’re still a little chunky. Since you mentioned it, I decided to beat them smoother this time and find I like that better, too!
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Catherine Fornssler says
Excellent!
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Vanessa Perry says
THE BEST BANANA BREAD E.V.E.R. !!!!!!!!!!
one variation I like is using vanilla greek yogurt..omitting vanilla in recipeReply
Melissa says
Can you use vegetable oil instead of canola oil?
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Leigh Anne Wilkes says
yes you can, I use them interchangeably.
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