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. 🦮 ♥️
I’m with Nagi – bananas are terrible BUT I actually like bananas bread. Likely the amount of sugar in it. Fun fact if you pop bananas into the oven to cook a bit they go black and ripen quicker if you did want to use riper bananas for the recipe
Thanks for sharing your trick Sarah, I’ll definitely keep it mind 🙂
Haven’t made this banana bread yet but can you please clarify is allspice different to mixed spice. Which one should I use
Allspice is a specific spice, and is the one this recipe uses. Mixed spice contains cinnamon and allspice too, but it has its own proportions and additional spices so it may taste different.
Hi Margaret 👋 Allspice is different to mixed spice. It’s a dried berry and smells sort of nutmeggy. You should be able to find it easily in its ground form in the supermarket. 😀
They are not the same thing. If the recipe says allspice, then I would use that 🙂
Yummm I can’t wait to make this!! If anyone makes this gluten free I’d love to hear how it went! Lots of love to JB, Nagi and Dozer ❤️
Thanks for your kind message Christine! I’d love to know how a gluten free one goes 🙂
Ok I’ve just made it with Aldi’s gluten free flour and it is very yummy! I also sprinkled walnuts on half the loaf and ended up cooking it for about 85 minutes. So good! Thank you JB 🩷🙌🏽
I can’t wait to try this.
We live in Queensland and have bananas growing all year. We eat a lot, freeze many, dehydrate more and cook the most.
Now banana bread is on the menu. Thank you for perfecting the recipe JB
Thanks Heater! My gosh you are like the opposite of Nagi!!
Looking forward to making this! Thanks for the recipe, JB. We know about Nagi’s feelings towards anything banana 🙂
Thanks Rosheen, yes I tried to do all my testing alone! 🙂
Unlike Nagi, I am not a banana hater and this will go on the repeat list. Love that Dozer supervised your first RecipeTin Eats catering xx
Thanks Ann! Please report back once you’ve tried it 🙂
Cant wait to try this!. I’ve had quite a few cake and desert recipes from here and they’ve all been incredible!.
Wondering if this can be made egg free somehow for a school lunchbox safe option?. Thank you ☺️
Hi Mooshy, try to substitute with apple sauce (1/2 cup).
Thank you so much for replying. Will be giving it a go this weekend. Have a great rest of your week.
We love to top our warmed/toasted banana bread with smooth ricotta, crushed walnuts and a drizzle of honey. Give it a try!
So glad there is a banana bread recipe finally!
Such a tasty combo! Of course I want to try now! Thanks Joanne!
Merci beaucoup JB! What a lovely moment captured of you and Dozer. We’re looking forward to trying your recipe too 😋
Thanks Basil, I agree it’s a great photo. ♥️
Thank you so much for the banana bread recipe, have been haunting the recipe tin page waiting for it, can’t wait to try.
Hi Brenda, the wait is over!! Don’t forget to leave a feedback! 🙂
As soon as I saw this come through, I rushed out the door, bought the ingredients, and made it! Wow, what a recipe! JB, you’ve nailed this one. So moist, tasty, and delicious. 10/10!
Do you mean it’s already in the oven Holly!!?
Oh, that picture of JB and Dozer! Be still my heart! 💗
Quick question, here is the States we have dark brown sugar and light brown sugar. It looks from the video that you may be using dark brown. But…? Any preference?
And thanks for the tip about long cooling before wrapping to prevent soggy crust!!!
Thank you!!!
Thanks JB! Can’t wait to make this! Appreciate all your trials to make the perfect banana bread! No doubt it will be amazing!
Hi Fran, actually we are using light brown sugar here. There is not much of a difference. Dark brown sugar can taste a little more caramel-like and also can bring a bit more moisture which could result in a longer cooking time. Enjoy!
Ooh, I can’t wait to make this!
Dozer is definitely watching over you and Nagi in the kitchen. 🐾❤️
Thanks Maria!
Banana bread recipe + school holidays here + plenty of bananas & vanilla beans from the garden = perfect combo to please hungry kids … and not only kids 😊!
Banana mashing underway !!!
Merci Adeline! Vanilla beans from the garden?? Really!
Hi Margaret 👋 Allspice is different to mixed spice. It’s a dried berry and smells sort of nutmeggy. You should be able to find it easily in its ground form in the supermarket. 😀
I know this is a weird comment but any way to make this dairy and egg free? My kid is anaphylactic but she would love banana bread.
Hi Erin, I actually haven’t tried it. But my first instinct would be to use lactose free yoghurt instead of the sour cream and I’ve seen recipe substituting eggs with apple sauce, so for this it would be 1/2 cup of apple sauce. But that is kinda of a guess. If you try please let me know the outcome.
Ooh, can’t wait to try this! Dozer is definitely still watching over you and Nagi in the kitchen 🐾❤️
He definitely is! Thanks Maria!
Hard to get me away from my usual recipe, but the added height sounds wonderful, will make it this weekend. A crunchy hazelnut topping too, yum thanks!
I love the idea of a crunchy hazelnut topping! Thanks Audrey!
Can’t wait to try! I know this will be the banana bread I have been waiting for – no mushy middles! Love you included your first Dozer picture!
Thanks Sandy! I really hope this one becomes your go-to recipe!
Hi JB and thank you so very much. I cannot wait to try this recipe. You have made my day.
Thank you too of your Memories of Dozer. It brought a happy smile.
Take care.
You are welcome Sabrina! Please make sure to report back after baking it! 🙂
Any chance of making it with either almond or hazelnut flour? Will make one with reg flour for my boys this weekend – if there is any banana left!
Hi Darlene, sorry but I haven’t tried a gluten free version yet (maybe just gluten free flour). I hope the boys enjoy it!