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. 🦮 ♥️
Thank you so much, Chef JB! I look forward to trying your version, and the parchment paper tip! I’ve used the same recipe for years but unfortunately this past weekend the whole bottom of the loaf stuck in the pan! Sooooo not pretty!! I’m also intrigued by the spices and sour cream. Hugs to you and Nagi! 💕💕💕
Hi Wendy, thank you for giving it go and please don’t forget to leave a feedback 🙂
Hi JB. I’ve been baking banana bread with my mom’s recipe for over 50 years. I’m really looking forward to trying your recipe, but I have a question. Mom only kept dark brown sugar in the house and now that’s what I always buy, but now some recipes specify light or dark brown sugar. Does it really matter and which did you use in your recipe? Thank you RecipeTinEats for keeping me open to new recipes and loving it.
Hi Lisa, we use light brown sugar for the banana bread recipe. There is not much of a difference. The dark brown sugar can bring more moisture which can increase the cooking time and also can taste a little more caramel-like.
Yes! I’ve been waiting for this day!!! Excited to give it a whirl today. Keep those recipes coming, my friend.
Hi Tracy, we will keep them coming!!! Thank you!
I can’t wait to try this. Every recipe I’ve tried has been just sort of “eh”! But, I do have one question. You know those little bitty ceramic loaf pans that you bake in to give away at Christmas, well how long would you bake them?
Thank you, Tena
(From Texas until recently, now in Virginia)
Hi Tena, if your ceramic pan is the same size then it should take the same time. 🙂
No it’s the little mini loaf pans, you know the size you give away at Christmas.
Can’t wait to make this – just wanted to ask about adding some nuts (walnuts?) to the recipe and/or some sultanas or raisins?
Hi Joan, I haven’t tried adding nuts or dried fruits yet but I’m positive you can.
I make a pretty good banana bread myself but yours Chef JB looks very delicious, one that I will be trying soon. Tanks for your recipe.
Thanks Josephine! Let me know how it goes!
Hi JB I love banana bread but always find it a bit too sweet. Would I be able to cut back on the brown sugar and still have the same results?
Hi Maureen, you can cut down by 25% without altering too much the end result.
So excited!! Been begging Nagi for years at every recipe request opportunity even though I know she hates bananas. Feels like RTE is now complete! Finally!!!!
Haha yes the banana bread search is finally over! Thanks Elise! 🙂
This is on my list of must do. I love the hint about scrunching the parchment paper….who knew? Thank you as I have always wrestled with it. I love the simplicity of this recipe using a whisk, potato smasher and spatula. Your comments and the way you honor Dozer are so compassionate. Love the Dozer “logo” on the YouTube video.
Thanks Karen for your lovely comment! Please let me know how it turns out 🙂
Instead egg what can be used
I haven’t made this yet, but always freeze my ripe banana’s for banana bread. Time to pull them out. This looks really good. I usually use WW flour and have never used sour cream. Will report back
Thanks for giving this a go Mary! I’ll be waiting here for the report 🙂
Just tested this recipe and it turned out really well!
I used light sour cream coz that’s what I have in the fridge and I didn’t add all spices ( don’t have it). I added some diced walnuts as that’s what I always do with my banana bread.
It still tastes better than any other banana bread recipes I have tried.
I noticed this recipe doesn’t use milk. I think it’s a great idea as the banana has less water content and tastes less doughy. I am also a bit lactose intolerant so this recipe works very well for me.
I also found there’s a nice canalised flavour from this banana bread which I never tasted from other banana recipes,
I am keen to get the full cream sour cream and all spices and try this recipe again. I am sure it will taste much better.
Hi Jeanette, your feedback makes me soo happy! It looks like the recipe ticks a lot of boxes 🙂 Thank you!!
Love still hearing about Dozer. Such a beautiful boy and so missed by us all as well xxx
Hi Judy, yes we all miss him a lot.. Thank you for your message ♥️
THANK YOU JB – I’ve always been a bit bummed that RTE didn’t have a banana bread recipe as I knew it would be legendary if there was. Can’t wait to give yours a go.
Thanks for sticking by our girl Nagi during this tough time 💪🏻❤️
Thanks for your kind message Ruby. And please let me know the end result 🙂
Well done JB! We always seem to have left over bananas, but never 4, so I’ll order more. We grow them however they ripen ad hoc. I personally don’t love them, they’re a fruit form of coriander it seems from comments, but a lot of my friends do and will appreciate your hard work.
Bless you.
Thanks Christine for giving this a go! Your friends are lucky to have you!
Thanks for this recipe JB!! LOVE Banana Bread!
My daughter is allergic to egg, what can I use to substitute the eggs? Thanks.
Gday, I asked the same question so I can pack some in for a school safe recess. He suggested 1/2 cup of apple sauce.
So excited. I love banana bread and trying to find the perfect recipe has been elusive. Can not wait to give this a crack.
Thanks Haidee! I hope this is THE recipe!
I’m now inspired to make this for afternoon tea with a friend on the weekend; thank you! 🍌🩷
Thanks Janet, I hope it will work out well 🙂
I look forward to the recipes and usually make them.
But I live in the UK please add grams alongside cups.
Aussie cup sizes seem different to the ones I have.
Many thanks Susan
Hey, Susan
If you work on 1 Cup = 250g you won’t go far wrong.
250 ml liquid=1 cup however 250 grams doesn’t equal 1 cup as it depends what you are measuring. Dry ingredients ie flour and sugar don’t weigh the same.
250 ml=1 cup of liquid. However 250 gm doesn’t always equal 1 cup because it depends what you’re measuring ie 1 cup of flour doesn’t weigh 250 grams.
Hi Susan – there’s an option just beneath the “Ingredients” heading to toggle between cups and metric units (i.e. grams).
If you tap “metric” under ingredients it gives you the measurements in grams.
This is DELICIOUS! I made them into muffins and added some choc chips for the kids lunchboxes (and mine!).
They are so moist, not too sweet! It will definitely be a regular occurrence!
That’s great to hear the muffins worked! Thanks Gemma! I’ll give it a go too.
Someone’s already mentioned to toggle between cups and metric above the ingredients but the funny thing is that mine defaults to metric. Wonder if it’s country related or it remembers what you last used?
Yay! Good timing, I was going through the freezer and found some over ripe bananas I had stashed there. Finally going to get around to using them
That’s perfect Nina! Please leave a feedback!
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 🙂