You know how some recipes just seem elusive? I felt that way for a long time about cookies. I could make a good cookie, but the best? That was hard to find. Now I help my kids run a cookie business and after much trial and error we’ve baked our way into some pretty amazing cookies. I feel the same way about banana bread. I’ve always had good banana bread. Even very good banana bread, but I just keep trying recipes because I couldn’t find a recipe that I really loved. After tinkering around for years, I’ve finally come up with a recipe that I will be making again and again. This is the BEST Banana Bread (unless you want to make the best banana bread with sourdough discard…that recipe is here).
My Perfect Banana Bread
My perfect recipe makes a great loaf but could also be used for 24 muffins. It tastes of banana but not overpowering. It is light, tender and can hold up to some mini chocolate chips thrown in. I like a banana bread recipe best if I can use one bowl for easier cleanup and I especially love a recipe that all of my kids like. This banana bread hits all of those notes. Even my daughter who is not typically a fan has been begging me to make this recipe again…and again! It is delicious.
Combining Butter and Oil for the Best Banana Bread
A lot of quick bread recipes call for just butter or just oil. I love using a combination of the two in this recipe. Both oil and butter bring different properties to banana bread. Butter brings a rich flavor and oil helps with a tender, moist and delicious crumb. I find a combination of the two results in the best loaf of bread. If I’m in a hurry I’ll use melted butter instead of creamed butter–and it works just as well.
Brown, Over-Ripe Bananas for the Best Banana Bread Flavor
Banana bread has the most flavor when the bananas are really brown…disgustingly brown…even black. The “riper” the banana, the more flavor your bread will have. If you want a milder flavor, use a more brown/yellow banana. I often keep bananas on my counter and whenever I have one that has gotten overripe and no one in my family will eat it, I’ll let it sit a little bit longer until the peel is pretty dark. Then I’ll make a batch of banana bread if I have enough of them, or I’ll peel the banana and pop it in the freezer until I’m ready to use it. To use frozen bananas, let the bananas thaw and then drain a little bit of the excess water before using.
Brown Sugar and Yogurt Makes Moist Banana Bread
I used to always use white sugar in my banana bread. Never again! Brown sugar adds the perfect moistness, sweetness and flavor. The yogurt in this recipe also helps increase the moistness in this bread. If you want to substitute Greek yogurt, you can. The batter will be a little bit thicker than a regular plain yogurt.
Banana Bread Mix-Ins
My kids love this recipe plain, but they really love it when I add some mini chocolate chips into the batter. In my younger years I used to put almost as many chocolate chips as cups of flour into the banana bread for a resulting baked good that tasted more like chocolate bread with a bit of banana. Over the years I’ve cut back, and I love the addition of little mini chocolate chips. They give the perfect pop of chocolate with the sweetness and compliment the banana bread flavor instead of trying to hide it. You could also add some chopped nuts instead of mini chips, or leave them out all together.
A Few Tips
This recipe works perfectly in one bowl. You can mix the dry ingredients together first, but more often that not I pour the flour on top of the liquid ingredients and then the salt and baking soda on top of that. Lightly combine the dry ingredients and then mix the whole thing together carefully. This results in fewer dishes for me and seriously yummy banana bread. Another trick to get a nice high domed top is to bake the bread at a high heat for the first few minutes. The high heat reacts with the baking soda in the recipe and give the tall, domed loaf that you would find at a bakery. I’ve used this technique with great results in these amazing chocolate chip muffins, this sourdough zucchini bread and our favorite applesauce bread.
Bread, Muffins and Mini Muffins
I love this recipe so much because it makes one loaf of bread or twenty-four regular-sized muffins. These muffin tins (affiliate link), are my favorite because they don’t need to be greased. If i’m being honest, we make banana bread muffins far more often than actual banana bread because they are so helpful for a quick breakfast or to stick in school lunches. I also love that this recipe makes perfect mini muffins for when you don’t want to eat an entire muffin. It’s just an all around perfect banana bread! If you’re looking for a stellar sourdough discard banana bread, check out my other favorite banana bread recipe that uses sourdough discard. You can’t go wrong with either one of these recipes. Enjoy!
Looking for More Delicious Recipes?
Best Banana Bread
- 3 brown/black bananas mashed, about 1 1/2 cups
- 1/4 cup unsalted butter softened
- 1 cup brown sugar
- 2 eggs
- 1/4 cup vegetable oil or other neutral flavored oil
- 1/3 cup plain yogurt see recipe notes
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup mini chocolate chips or other mix-in optional
- Preheat oven to 425 degrees Fahrenheit.
- To a liquid measuring cup, mash the brown bananas until you have about 1 1/2 cups of mashed banana. It's okay if you have a few little chunks of banana. Set aside.
- To a medium-sized bowl, whip the softened butter with a hand mixer until creamy.
- Add the brown sugar and mix again until light and fluffy. Add the eggs and mix again until completely incorporated.
- Drizzle in the vegetable oil while mixing and add the yogurt and vanilla extract. Add the mashed banana and mix together.
- Put the hand mixer away and pull out a wooden or large spoon. Add the flour to the bowl. Add the salt and baking soda right on top of the flour and carefully mix (not letting any of the baking soda or salt leave the bowl as you mix). Mix just until the flour is just incorporated and only a few dry streaks remain.
- Add mini chocolate chips, chopped nuts or dried fruit and lightly mix.
- Bake for 10 minutes at 425 degrees. After ten minutes, lower the temperature to 350 degrees and bake for another 45-55 minutes until baked all the way through. Stick a sharp knife or toothpick into the center of the banana bread. If it comes out clean (with no batter sticking to it), it is ready to pull out of the oven.
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.
3 responses to “The Best Banana Bread”
Haha, I remember those “chocolate chip loaves with a hint of banana” from your youth! 🤣🍫🍌🍞 Love the tips and recipe you shared here!! Thanks for the great recipe! 🍌🍞Loading…
[…] and thousands of cookies and held up so well. I use it for scooping mini muffin batter with these banana muffins, scooping meatballs and of course cookies. It is the perfect size and I highly recommend investing […]Loading…
[…] The Best Banana Bread […]Loading…