The wait is finally over! After weeks of testing, tweaking and plenty of tasting, my banana bread recipe is finally ready to share. Crispy golden top, caramelised sides, and a soft crumb with big banana flavours that slices like a dream. Let’s go!
Nagi's Notes
JB’s Banana Bread has landed! I’ve published over 2,000 recipes and this is the one and only I haven’t tasted – because bananas and I are not friends. 🙈 But I know this is the banana bread to end all banana breads – because it’s JB’s. The feedback has been off the charts, including a big tick from the toughest critic on our team, my brother Goh. If you love banana bread, this is the one that all others aspire to be. Enjoy!
Banana Bread
“Now we can post banana bread!” Those were Nagi’s words when we agreed that I was going to start publishing recipes under my name. So, my friends, now is the time! Those spotty, forgotten bananas on your bench are about to be put to good use.
I must admit, before starting working on this recipe, I didn’t have a go-to banana bread recipe. But I’ve eaten plenty of them, so I knew exactly what I was after. I had a clear idea of the flavour, the texture and the ingredients I wanted, after that, it was just a matter of testing, tweaking and baking again (and again!) until it was just right. The RecipeTin Eats way.
My first tests turned out well, and I was happy with the results. But then we decided that it should be a taller loaf. That’s when I ran into few difficulties finishing the recipe. The centre of the loaf was taking longer to cook, which meant the sides were starting to dry out. And the more you test, the more questions you create. Can we make it better? What happens if we change this? Suddenly the list of iterations grows. Different sugars, different spices, more eggs, less flour, no butter, more oil, baking powder instead of baking soda, shorter bake, longer bake, covered, uncovered. As we always say, the last 5% is always the hardest. That’s the part that makes it perfect. But 30 something banana breads later, here we are with a great recipe I am ready to share. 😊
Ingredients
Let’s talk about the bananas! They don’t have to be very overripe. Spotty or mostly brown bananas work the best because they are sweeter, but I’ve also tested this recipe with just-ripe ones, yellow, with no brown at all, and the result was just as good.
1. Bananas
Bananas – The main character here. Use the regular bananas you see at your store every day. As I said above, I’ve tested this recipe with bananas at every stage, just-ripe and yellow, lightly spotted, heavily dotted and fully overripe, even blacker than the one shown above. They all worked well. The riper the banana, the sweeter and stronger the flavour, but even firm yellow bananas will give you a soft loaf with great banana taste.
2. Dry ingredients
Flour – Plain flour / all-purpose flour – Gives the bread its structure.
Baking soda – Also known as bi-carbonate of soda, it makes the loaf rise and keeps it light. Baking powder doesn’t work as well. The banana bread wouldn’t rise as much and its texture would be different.
Cinnamon and allspice powder – My favourite spice mix for this recipe. Cinnamon brings warm sweetness, while allspice adds a gentle depth and a hint of clove and nutmeg flavour.
Salt – cooking salt / kosher salt. It brings out the flavours of the other ingredients.
3. Wet Ingredients
Brown sugar – I use only brown sugar for its light caramel flavour and extra moisture. It gives the bread a deeper taste and helps keep the crumb soft and tender. I did also test with a combination of white and brown sugar but found the texture and colour of the banana bread wasn’t as good.
- Eggs – 2 whole + 1 yolk, the whole eggs act as a binder and the yolk brings a little richness which was needed to give the crumb extra moisture without making it heavy. Use room temperature ones, large size (55g/2 ounces each).
Butter – Adds the rich, buttery flavour we all love.
Oil – Keeps the bread soft longer. It would be drier if we only use butter. Any neutral flavour oil can be used.
- Sour cream – As with the oil, the fat in sour cream helps create a soft crumb and prevent the bread from drying out. More importantly, its mild acidity is the key element needed for the baking soda to react and create the beautiful banana bread rise. Yoghurt is a great substitute. Avoid milk or buttermilk, they are thinner and can change the batter consistency, leading to a looser structure.
Vanilla – rounds out and enhances the flavour.
How To Make Banana Bread
The method here is simple and straightforward, no special equipment needed. Just mix the dry and wet ingredients separately and combine them together gently. The key is not to overmix the batter, so the loaf stays soft and tender. Once it’s in the oven, all that is left to do is let the smell of banana bread fill your kitchen and enjoy. Unless your name is Nagi The Banana Hater.
1. Lining the pan
Scrunch a 40 cm / 16″ long sheet of baking / parchment paper, it becomes softer and makes it easier to press and stay in the pan.
Fit the paper into a loaf pan (21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75″). There’s no need to grease the pan to make the paper stick, just fit it in, the batter will weight it down. Leave overhang on the sides for easy lifting.
2. Making the batter and bake
Dry – Whisk the dry ingredients in a bowl (flour, baking soda, salt, cinnamon and allspice).
Mash bananas – In a large mixing bowl, mash the bananas with a potato masher until mostly smooth.
Wet – Then add all the wet ingredients (brown sugar, eggs, melted butter, oil, sour cream, vanilla) and whisk until combined. Pour the dry ingredients into the wet ingredients.
Combine – Use a rubber spatula to mix until the flour is just incorporated. Having a few little flour lumps is ok, it’s better than overmixing which will make your banana bread firmer rather than soft.
Fill pan – Pour the batter into the prepared pan and smooth the surface.
Bake – Put the banana bread into the oven preheated to 180°C/350°F (160°C fan-forced). Then bake for 70 minutes, until a skewer inserted in the centre comes out clean (turning the pan around halfway through cooking). While cooking, a crack will naturally appear along the top of your banana bread. The centre continues to expand, it pushes through the firm crust, creating that classic split. It’s totally normal.
Cool for 10 minutes in the pan. The loaf should be nicely risen with a well-browned top and a crack along the centre.
- Lift out and place on a wire rack. Let it cool for at least an hour before slicing. If you plan storing it for later, you will need to let the banana bread cool completely, this can take up to 6 hours. If you don’t, the residual heat will make the crust soggy and create excess moisture that will affect texture and shorten the shelf life. That said, if you urgently need a slice while it’s still warm, I completely understand! Just expect it to be a little softer and more delicate. 😊
How To Serve Banana Bread
This banana bread is delicious slightly warmed or at room temperature. But the most common way and still the best way is lightly toasted with a little butter on top. It works perfectly for breakfast, afternoon tea, or a quick snack during the day. If you want to turn it into a dessert, serve it with a scoop of vanilla ice cream, a dollop of Chantilly cream and some chocolate sauce.
This recipe took a lot of testing, but I’m happy with the result, a soft, tender loaf with great banana flavour that works every time. Simple ingredients, simple method, and a banana bread you can rely on.
I hope you enjoy baking and eating this one as much as I did. If you make it, please let me know how it turns out. Happy baking and bon appétit! – JB
FAQ – Banana Bread
Yes. Make sure to thaw them completely first before mashing them.
Both works. Overripe bananas (with lots of brown spots or even brown all-over) will give a sweeter, stronger banana flavour. Just-ripe yellow bananas also work well, the flavour will be a little lighter, but the texture will still be as soft and tender.
I haven’t tested this recipe with chocolate chips or nuts yet, but I’ll give it a go soon and update the post with the results.
Yes. Let the loaf cool completely, then slice it first and wrap the slices individually. This way, you can take out only what you need. Freeze for up to 3 months. Thaw at room temperature or warm a slice gently in the microwave or oven before serving.
Watch How To Make It
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JB’s Banana Bread
Ingredients
Dry Batter Ingredients:
- 2 1/4 cup plain flour / all-purpose flour
- 1 tsp baking soda , sifted (bi-carbonate soda) (Note 1)
- 1/2 tsp cooking salt / kosher salt (half for table salt, +50% for flakes)
- 1 1/4 tsp cinnamon powder
- 1/4 tsp allspice powder
Wet Batter Ingredients:
- 4 medium ripe banana (400g / 14oz peeled) (makes 1 3/4 cup once puréed) (Note 2)
- 1 tightly packed cup brown sugar
- 2 large egg + 1 egg yolk , at room temperature (~55g/2oz shell-on weight)
- 1/3 cup sour cream , full fat best (Note 3)
- 80g (5 tbsp) unsalted butter , melted
- 1/3 cup vegetable oil
- 2 1/2 tsp vanilla extract
Instructions
ABBREVIATED RECIPE
- Preheat oven and line loaf pan. Whisk dry ingredients together. In a seperate bowl, mash bananas, then mix in the rest of wet ingredients. Add dry to wet and mix gently until just combined. Pour into prepared pan. Bake at 180°C/350°F (160°C fan) 70 minutes.
FULL RECIPE
PREPARATION
- Preheat oven to 180°C/350°F (160°C fan-forced). Arrange the shelf so the loaf will sit in the middle of the oven.
- Prepare the pan – Scrunch a 40 cm / 16" sheet of baking / parchment paper and press it into a loaf pan (21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75"), leaving overhang on the sides for easy lifting.
MAKING THE BATTER AND BAKE
- Whisk dry – Mix dry ingredients in a bowl, whisk together the flour, baking soda, salt, cinnamon and allspice until well combined.
- Mash Bananas – In a large mixing bowl, mash the bananas with a potato masher until mostly smooth. Measure out 1 3/4 cups – save the excess for your morning smoothie. (Note 4)
- Add wet – Add the brown sugar, eggs, extra yolk, sour cream, melted butter, oil and vanilla. Whisk until combined.
- Add dry – Pour the dry ingredients into the wet. Fold gently with a spatula until the flour is just incorporated. Having a few little flour lumps is ok, it's better than overmixing which will make your banana bread firmer rather than soft.
- Fill pan – Pour the batter into the prepared pan and smooth the surface.
- Bake – Put the banana bread in the oven and bake for 70 minutes, until a skewer inserted in the centre comes out clean (turning the pan around halfway through cooking). While cooking, a crack will naturally appear along the top of your banana bread. The centre continues to expand, it pushes through the firm crust, creating that classic split. (Note 5)
- Cool in the pan for 10 minutes, then lift out, and place on a wire rack. Let it cool for an hour before slicing. (Note 6)
- Serving – Serve banana bread slices slightly warm or at room temperature. It’s great on its own, or spread with a little butter. Perfect for breakfast, afternoon tea, or a quick snack any time of the day.
Recipe Notes:
- Just ripe (yellow, no spots): light banana flavour, less sweetness.
- Ripe (yellow with a few brown spots): balanced flavour and sweetness.
- Overripe (lots of brown spots or mostly brown): deeper banana flavour and more natural sweetness.
Nutrition Information:
In Memory of Dozer
This photo was taken before I officially joined RecipeTin Eats. At the time, I was catering a team lunch for them. Just another job, or so I thought. It was one of the very first time I met Dozer. From the moment I stepped into the kitchen, he planted himself right next to me and stayed there almost the entire lunch, observing and supervising. I thought he was finding his bearings as the new sous-chef… but really, he was the head chef. 🦮 ♥️
Love BB, so will be giving this a go in the next week or so.
Bit stingy on the butter at the end of the video, though…. 😁
My thoughts exactly, definitely not enough butter!
Haha Steven! I wasn’t sure how people would react if I went crazy on the butter so I chose to be not as French 🙂
I’ve never had much interest in Banana bread but this has made me want to try it and the thought of including choc chips 😋 i definitely will try, love your picture with Dozer he’s always going to be there 😀
Thanks Carole for considering making it! That’s the best compliment I could ask for 🙂
I am not a baker but just love banana bread. Am looking at your sliced loaf and think I have a new recipe which will be cherished. The brown sugar and sour cream suit. I know it will taste as good as it looks. And . . . the other picture is perfect also . ..
Dear Eha! Thank you for giving your consideration to this recipe ♥️ I truly hope you like it!
JB, I love banana bread but have never found the perfect recipe. Maybe now I have. You have spent hours perfecting it for me. Will definitely try this. Thanks for the photo of you and Dozer. He looks like approves of your work!
Thanks Janet! That’s a big call, I hope this recipe will be the ONE!!
I know you have worked hard at perfecting this recipe – it’s kept you awake at night – mixing day and night to get the recipe to be just right BUT I’m sorry I just don’t like Banana in any sort of cake. I shall wait for the next one off the testing bench. Thanks for your dedication. :))
Thank you for the compliment Mary! I promise you, good recipes are coming your way! 🙂
Thank you JB
I will definitely make this on the weekend, but will be using just ripe bananas. Once they are past that stage to me they emit a strange over powering smell…once there….compost!!
Hi Debi, thank you for giving this a go!
My granddaughter is coeliac and her favorite thing for her lunch box is banana bread. Could you give me an idea of how much gf flour to use instead of normal and if you think it would work out okay.
Thanks
Di, you should be able to substitute the flour directly with GF flour (same amount). You probably won’t even notice a difference if you get a good quality gf flour mix (such as Bob’s Red Mill)
Finally a tineats. Banana bread 😂 I bet nagi stayed out more than she was in the kitchen my son loves banana bread/banana cake with sultanas which I plump up with apple juice .JB what is the correct weight of bananas as they are all sizes .One recipe stated 300g
Hi Robyn, a medium size peeled banana average 100g / 3.5oz. So you’ll need around 4 medium bananas for this recipe.
Thankyou JB My Life is complete. I’ve been waiting for a Banana Recipe, especially in a cake form. But I have never asked Nagi’s as I know her dislike for Banana and wouldn’t make her go through the testing process.
Sophie =)
Thank you for being mindful of Nagi! I’m glad this makes you happy and hope you love the end result. Thanks Sophie 🙂
This looks delicious. Can’t wait to make it but alas will have to wait till the weekend. Lovely photo of Dozer – such a beautiful boy and a lovely memory.
Thank you for your king message Jane ♥️ I hope you like the banana bread!
Thanks JB 😀
Look forward to making this on the weekend
Take care
Thanks Sue! I hope it will be a hit!
Baking soda versus baking powder.
I understand JB’s reasoning but elsewhere I have read that baking soda can leave a bit of a metallic taste. It seems JB didn’t find that.
Hi Don, that’s true, it can leave a metallic taste if you are too generous with it. 1 teaspoon is perfect here, it won’t affect the taste.
Thank you thank you, I have a bunch of very ripe bananas in the fridge begging to be baked!
Any ideas on flour types/measurements to make it GF?
Perfect timing! To be honest, I haven’t tried to make it gluten free yet but I’m keen to know if someone did. 🙂 (maybe gluten free flour?)
Can’t wait to make this! My mother also hates bananas, which makes me doubt my parentage as I love them and eat one almost every day. The photo of Dozer is lovely, lovely, lovely!
Thanks Judith! I hope this recipes works out well for you 🙂
Thank you JB. For this recipe. I am a massive banana bread lover. I actually have a very thick folder which I’ve divided into four sections section one recipes that require one banana, section 2 recipes that require two bananas, recipes that require three bananas and finally recipes that require four bananas. When I make yours, once I slice it up, I usually love to drizzle with a little almond butter or hazelnut butter. Delicious. 😊
Thanks Nancy for giving this a go! You are so organised! I love the little personal finish touch ♥️
Looks very very nice JB!
I prefer mine with walnut pieces and blueberries, wondering if that would mean anything in the recipe would change? Guess I’ll give it a crack and see.
Hi Mike, you are welcome! Can you please let me know how it turns out??
Hi JB, this came out absolutely perfect, so delicious! So I added 1/2 cup toasted walnut pieces and about 3/4 cup of fresh blueberries and raspberries (tossed in 1/2 tbsp flour) and I also added 1 extra tbsp of flour to counter the extra moisture. It’s imply the best banana bread I’ve ever had, from anywhere, and foe me the extras just make it a bit more interesting.
Yesssss!!! I’ve been waiting for this!!
With pleasure Dana! Hope you like it!
Hi Nagi yes im like you i hate bananas 😛 think i ate too many as a kid but husband loves them so will make it for him 😊
Thanks Tina for leaving a message. Lucky husband!!
Thanks for your hard work perfecting this JB. I have saved the recipe. Sadly I can no longer indulge in such wonderful, homey treats but I have six grandchildren and it will make me happy to bake it for them!
You have such a good heart Karenza! Your grandchildren are so lucky to have you ♥️
Can this recipe be made as muffins?
Great questions! I actually haven’t tried to be honest. But I want to know!!