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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 🦮 ♥️
Hello Nagi! I hope you are doing well.
Would you be so kind as to advice how to make this gluten-free? I would very much appreciate it.
Thank you in advance!
I have made it tonight using GF Flour. Will let you know how it goes.
Hi Kac, I personnaty haven’t tried it but someone commented that she did and turned out very well, using the same flour quantity.
Finally! Thank you and well done, this recipe is worth the loooong wait 🙂 I must confess to using the whole 3rd egg – nevertheless, the loaf is delicious and disappearing quickly!
Chef JB, would you please add crème caramel to your list (I promise to separate the eggs 🐣), and maybe a clafoutis or far Breton?
Hi Kathy, thank you for your feedback! What about some galettes Saint-Michel!!??
Ooh, buttery biscuits, who could resist? Looking forward to the recipe 😊
Pam from South Africa here 😊
I’ve been following you for years and all your recipes turn out amazing!
Can I use mini loaf pans for this recipe? Would the bake time still be 70 minutes or should I reduce the time?
Hi Pamela, you can definitely use smaller loafs pans and you’ll have to reduce the cooking time. How many loaf pans and what are the measurements?
The pan is a 9×5.5x3cm
JB, loved the picture with you & Dozer, miss him so much, thank you for sharing ❤️❤️❤️
You are welcome Mary Ann. Thank you for your kind words, We do miss him dearly too. ♥️
Looks more like banana cake to me. I will substantially reduce the sugar content.
Hi Michael, thank you for leaving a comment. I’ll be happy to hear how it turns out with less sugar, always keen for a good feedback. 🙂
I loved this recipe as it came out so perfectly! My beagle and son both stole a chunk and they gobbled it down so fast (unusual for my son who hates banana bread, the beagle…well… he eats everything!), so your recipe has the thumbs up in my household! Thank you for the meticulous instructions as well, they really help me.
Thanks Carmen, that makes me so happy! I’m glad the whole family loved it!
Recipe looks amazing! Is it possible to bake in a glass rectangle instead of a loaf tin? Do i have to adjust the temperature? Thanks!
I used a glass rectangular dish (same measurements as recipe) and it worked perfectly
This tastes great, I made it with whole wheat flour and used 1/2 sugar and 1/2 erythritol. Way too much batter for my loaf pan. I made one muffin and should have made more, as the center did not cook in the loaf pan even at 70 minutes, but the outside was dark brown. Messy.
So you removed the sugar structure and changed the flour protein/bran content and it behaved differently? Fascinating.
I made the banana bread with 300gm gluten free flour and turned out beautifully. My tin was a little larger so didn’t need to bake as long. Celiac husband loved it. Thanks JB.
Thanks Suzanne, for letting me know that it also works with gluten free flour!
I have made just about every banana bread recipe out there, so of course I had to give this one a go. Worked out perfectly. My new favourite banana bread recipe. I would prefer that the measurements are also given in grams etc. I was super careful with my measurements and it worked perfectly.
You can convert the recipe to metric (see under the Ingredients heading).
Hi Katryn, thank you for trying it 🙂 For the metric just click on the “metric” button underneath the “ingredients” title in the recipe card.
I have been baking banana bread after the recipe of Darren McGrady, former chef of the English Royal Family (the late Queen and Princess Diana). It’s a traditional English recipe with sultanas and other . I’ll do this recipe. which one shall win?
This one of course! 😉 I don’t believe in banana bread with sultanas, that’s not Aussie haha
Hi Anna Maria, we shall see haha! Thank you for trying this recipe ♥️
I’m excited to try this recipe. I was wondering if I wanted to make this as muffins, what do I need to do?
Hi Sharon, I personally haven’t tried it but some people commented here that they were successful at it 🙂 (and they didn’t change anything in the recipe)
I’ve been dying for a RecipeTin Banana bread recipe for years. This one was worth the wait! It was absolutely perfect. One thing I usually hate about banana breads is that they are so short and they lack those crispy edges. This one was tall with the most perfect edges. I’m in love!
Thanks for the great feedback Bethany!
Hi JB. Had to try this. I looked at the FAQ part about adding nuts, chips etc… and saw you haven’t tried that yet so I did lol. I did two things actually lol. I have been making/baking banana bread for decades and I usually just slice bananas (no smashing, just folded in at the end of mixing the batter) so I did 2 bananas smashed and 2 bananas sliced and added 70g of dried cranberries (we have dogs and they do steal stuff so no raisins or chips lol). Came out great so well done buddy! I have never had a RecipeTin fail that wasn’t operator error 🙂
Thanks Brett! I’m glad it was a win 🙂
I made this and it was absolutely yummy! Truly the best banana bread recipe so far. I doubled the recipe – one for the family and one for a gathering with a group of friends. They all loved it! I reduced the sugar by 20 gm per loaf and it was just nice.
Thank Aline! Everyone loved it! Can’t ask for a better compliment 🙂
Finally! A banana loaf that is not gummy in the middle or dry or falling apart. JB, your banana bread is stupendous. It doesn’t last long at out house. Thank you 🇨🇦❤️🇦🇺 and RTE
Thank you so much Jancy!! 🙂
I’m well complimented on my banana bread and I dead keen to try this one. Lately I’ve been cooking my bananas in the aifryer until soft and mushy, brings out more sweetness. Lastly I use 1/3 cup of maple syrup, because bananas and maple syrup are the bomb. I’ll make more comments after trying.
Thanks Toby! I’ll be here, waiting for your feedback 🙂
Wow, what a beautiful recipe. The banana bread is the best ever. Sadly, after making it this morning, it was all eaten, none left for tonight. xo
Thanks Jan! It’s a good problem to have!
Hi! Do you think this would work in a mini loaf muffin try? 🧁
Hi Heidi, I personally haven’t tried it but some people commented here that they were successful at it 🙂
This is the best banana bread I’ve ever made – and I’ve tried a lot of recipes!
Not too bready, not too cakey, just perfect. Doesn’t fall apart. My family devoured the lot. Thanks, JB!
I don’t need to hear more than that! Thanks Melinda! 🙂