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. 🦮 ♥️
Made this last night – the texture and flavour/aroma is incredible! The brown sugar gives it an almost rummy aroma. Thank you for putting the banana measurement in weight, it drives me crazy when recipes say 2-3 bananas…measurements in grams for the win!
Hi Caron, thank you for the great feedback!
Great recipe! I found it a bit too sweet so I won’t pack the brown sugar next time. The texture is just the best! I also made a mistake and used 1/4 cup instead of a 1/3 and it turned out great anyways. It will definitely be my go to recipe from now on.
Thanks Kim, great job on adjusting the recipe to your taste 🙂
I searched a banana bread recipe and was delighted when your version popped up. Id searched for your version a few times before but one wasnt releases yet. Ive just tried a piece and its delicous, as expected!
Thank you!
JB, thank you so much for this wonderful looking banana bread recipe! The recipe looks wonderful and all the tips and extra steps you went through to perfect it makes me appreciate it even more. I especially love the tip of crinkling the parchment to keep it in the pan. Brilliant! I will be making this as soon as I have bananas ready for this. And of course, I can’t forget sweet Dozer. I love that boy and love that he will still be such a part of the lives there and all of us that follow along and love reading the stories and recipes you and Nagi share with us. You all are appreciated so much. And thanks for the sweet Dozer picture!
Thanks for the report Kathy! And for your kind words about Dozer ♥️
Absolutely fantastic. Thanks for making it 30 times your loyal followers can make the perfect banana bread. Was intending to freeze the last few slices, but they ended up in my tummy instead!
Thanks Judy! Haha you just have to make another one now 🙂
I made a double batch to use up over ripe bananas, then had to use differing sizes of loaf pans. I adjusted the time down for smaller pans, etc. All turned out extremely well, with the most difficult-to-please 7yr old giving it 5 stars. A perfectly balanced, moist banana cake. Thank you.
Thanks Judy, I’m glad it was well received by the family 🙂
Divine!
I also appreciate how straight forward it is with minimal mess in the kitchen.
Thank you JB!
Thank Dessislava! Good job!
Absolutely delicious! Just the right amount of sweetness. Easy to follow instructions. Saving this one in my favourites.
Thanks Pip! I’m glad it was a hit!
I made this for a work morning tea and everyone loved it and asked for the recipe. Someone even commented that it was the best banana bread they’ve ever had. Very easy recipe to make, delicious flavour, great texture and definitely not dry! I also made it GF as one of my colleagues is a coeliac (straight swapped the ordinary Plain Flour for GF Plain Flour) and it still turned out devine..
So many compliments! Thank you Jo!!
Thanks JB for the delicious banana bread recipe! I’ve just made it and sampled! It is very tasty, and much closer to the texture and crust of cafe style bread. Many cafe styles are too sweet and I found this recipe just perfect. Tres bien!
I made your banana bread with chocolate chips and walnuts and it was delish! Thanks J-B!
Thanks Lana!!!
I made your banana bread with chocolate chips and walnuts and it was delish! Thanks J-B!
Good morning JB, I made your banana bread this morning with a couple of small variations. I chose to use 50% wholemeal plain flour and 50% white plain flour, full fat Greek yoghurt and only 103 g of brown sugar.
Instead of a loaf tin I chose to bake it in my 20 cm x 20 cm brownie tin and this took precisely 30 minutes in my oven.
I enjoyed three slices for my breakfast this morning, one spread with peanut butter, another drizzled with hazelnut butter and the third with almond butter. All three were delicious.
Will definitely be making this again! Thank you.😊
Hi Nancy, great job on adjusting the recipe to your liking! I’m glad it worked out.
Wow, bread turned out perfecty, beautiful flavour & texture and love the size of the loaf!! Instructions so easy to follow. So beautiful to see head chef Dozer overseeing.
Hi Julie, thank you for the feedback 🙂
Yummy, yay. Needed to Substitute Greek yogurt for sour-cream and pumpkin pie spice for all spice (both, now, on my Garden Valley, Idaho, USA shopping list). The bread loaf (my pan is smaller) came out exactly as expected (thank you for all your delicious and scientific efforts) so I had left overs for banana bread cookie sized and muffin top tin sized too. Just thank you for all your love, kitchen style. 🙂
Hi Melody, thank you for the compliment and great job tweaking the recipe to your taste 🙂
I’d advise checking it after 40 mins / I had my timer onto 50mins and was too dark / slightly burnt in parts will go lower than 180 next time.
Thanks for the recipe at last tasted delicious 😋
Hi Lou, thank you for your feedback. Are you using a convection oven? Or conventional?
I’m always disappointed in my banana breads, so I’m seldom tempted to try another new one. But experience has shown me that anything from RecipeTin eats is a winner and I had 2 over ripe bananas , so I thought I’d give it a go. (I loved the tip saying that you don’t have to use over ripe bananas because I had 2 over ripe and 2 that were just ripe!) It turned out to be the very best banana bread I’ve ever produced. The family absolutely loved it and to crown it all, it was dead easy to put together. This is such a winner, I’ll be making it regularly now.
Hi Rene, thank you!!!! I’m happy you found a recipe you like 🙂
Really great timing for publishing this recipe as I had exactly 4 sad bananas sitting in my pantry that were way too ripe to be used in a smoothie. Now I can’t stop eating it my freshly baked banana bread! This is definitely a keeper!
Thank you Rebeca! Indeed the timing was perfect!
My banana cake turned out perfectly and my kitchen smelt delicious. I love your recipies and how you organise the instructions. I always look forward to seeing your email updates. Thank you……..
Thank you Carolyn for your compliments! 🙂
This is the tastiest banana bread recipe I’ve come across. Thank you JB for your meticulous attention to detail and hard work in crafting this incredible fool proof recipe! I added walnuts to give it a crunchy feel.
Thank you Semirah! I’m so glad it worked out!
JB I’ve been making the same banana bread since 2010 and I thought it was the best! Last night I made yours and I won’t be making my old one any more! Yours is fab!! Delicious and soft! My new BB! Thank you!!
Thank you Jo, your message is really heartwarming 🙂
This is absolutely delicious JB! Thank you for sharing this with us! The texture and flavour is incredible. This is now my permanent go-to banana bread recipe!
I’m glad I made it to the go-to list Indy! 🙂