Banana Bread

This banana bread recipe comes from my friend, Jeri, who is an amazing pastry chef and food stylist. It's moist, decadent and the sugar coating on the outside gives it just enough crunch to be interesting.

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Quick Bread

Banana Bread is the quintessential quick bread – a group of breads that use a chemical rising agent (baking soda or baking powder) instead of yeast, making them super quick to make because they require no rising time. It’s a crowd pleaser and the very best way to make use of those bananas that have been hanging around your kitchen for just a little too long. 

Three over-ripe bananas on a tile countertop.

Freeze Over-Ripe Bananas

Sometimes over-ripe bananas just happen to me. I buy bananas with every intention to eat them promptly, but then I’ll turn around and see them another day and they are covered in brown and darkened peels and feel slightly squishy inside. That’s when I pop them into the freezer to hold onto them until I have enough bananas (three, by the way) and the time to make the bread. When that time comes, let the bananas thaw at room temperature (doesn’t take too long) and you’ll be ready to go.

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Four bananas on a cookie sheet - one with black peel.

How to “Quick-Ripen” Bananas

Then there are the times when you have a craving for banana bread, but you don’t have any over-ripe bananas on hand. Well, here’s a trick for you. You can pop the bananas into the oven on a baking sheet and roast them at 350ºF for about 20 minutes. The peels will turn completely black and the interior will be soft – perfect for banana bread. Just let them cool, peel and proceed with the recipe. (The bottom banana in the photo above is the roasted banana.)

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Ingredients on a counter - mashed banana, walnuts, baking soda, salt, cinnamon, salt, flour, vegetable oil and eggs.

How to Make Banana Bread

The key to making moist, tender banana bread is to mix it as little as possible. Mash those bananas with a fork and add the eggs, oil and sugar. Then mix the dry ingredients (flour, baking soda, salt and cinnamon) in a separate bowl. Mix the dry ingredients into the wet ingredients, stirring only until everything is combined. Once you see no more traces of dry ingredients, stop.

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INgredients for banana bread on a countertop with a loaf pan.

Banana Bread Variations

Once the batter has been mixed together, you can add additional ingredients like walnuts, pecans, raisins or (if you’re a devil) chocolate chunks. Fold these ingredients in gently so you don’t over-mix. Then, transfer the batter to the prepared pan. If you want to make another delicious quick bread other than banana bread, try this carrot cake loaf, which is made the same way. 

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Batter in a bowl with a spatula next to a loaf pan.

Prepare the Loaf Pan

Speaking of the prepared pan… this recipe calls for you to butter the loaf pan and dust it with sugar. Dusting with sugar does two things. First of all, it really shows you where you missed buttering the pan (you’ll understand when you try this), but more importantly, it creates a crunchy sugary exterior to the loaf which is frankly pretty irresistible. Still, if you want to skip the sugaring step, you can.

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Batter in a loaf pan with turbinado sugar in a small bowl next to it.

Turbinado Sugar

Another skippable step is sprinkling the top with turbinado sugar. Turbinado sugar is a partially refined sugar that still retains some of the molasses. It’s brown in color and comes in larger granules. It also forms a crunchy sugar surface on the top of the banana bread and makes it look like it came straight out of a professional bakery. Again… irrisistible.

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Banana bread on a cooling rack with blue towel, bread knife, small white plate with butter.

How to Tell When Banana Bread is Done

Banana bread bakes for about an hour. You’ll know it is done when the top and sides are nicely browned and a skewer inserted into the center of the loaf comes out clean, with no wet batter on it. Remove it from the oven and do your best to let it sit on a cooling rack. Once it has cooled, just enough so you can handle it, cut into it and enjoy as a little butter melts over that perfect slice. 

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Banana bread on a cutting board with a few slices already cut and one on a white plate with butter.

Storing Banana Bread

You can freeze baked banana bread for several months if it is wrapped well. Then just defrost at room temperature and enjoy. Otherwise, store the baked banana bread wrapped in plastic on your kitchen counter. Stored at room temperature, it will remain delicious for several days. How long banana bread actually lasts, however, depends entirely on you!

Watch The Recipe Video

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Banana Bread

  • Prep Time: 20 m
  • Cook Time: 1 h 15 m
  • Total Time: 1 h 35 m
  • Servings:
    8

Ingredients

  • butter and sugar for greasing pan
  • 3 very ripe bananas
  • 2 eggs
  • ½ cup + 2 tablespoons vegetable oil
  • 1 cup sugar
  • cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup chopped walnuts or pecans optional
  • turbinado sugar for dusting

Instructions

  1. Pre-heat the oven to 350°F. Butter the inside of a 1-pound loaf pan and dust with sugar - shake the pan to cover the bottom and sides with sugar and tap out any excess sugar. Set the pan aside.
  2. Mash the bananas with a fork. Add the eggs, oil and sugar, and mix until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients all at once. Mix by hand just until dry ingredients are incorporated into the wet. Do not overmix the batter. Gently fold in the chopped nuts, if using.
  4. Transfer the batter to the prepared loaf pan and sprinkle the top with the turbinado sugar.
  5. Bake at 350ºF for 60 to 75 minutes until a toothpick comes out clean in the center.
  6. Transfer the pan to a cooling rack and allow the banana bread to cool in the pan for 10 minutes. Then, remove the banana bread from the pan and cool completely on cooling rack before slicing and serving.
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Comments (39)Post a Reply

  1. I am in love with this banana bread! I’ve never used the butter/sugar dusting combo before and I’ll never make a loaf without it again!! Super yummy

  2. 5 stars
    I too love this recipe not only is it easy it is so good FYI when you if you’re going to freeze your bananas put them in a ziplock bag and smash him in the bag then freeze them when you go to use on take the bag out let it unthaw somewhat and it will slide right out of the bag

    1. Hi Kate. You can absolutely double the recipe. If you’re making it in a larger (or smaller) loaf pan, however, you will need to adjust the time. Check them by inserting a wooden skewer into the center of the bread – you should not have any wet better on the skewer when you remove it.

  3. 5 stars
    I have made this several times and we all love it.
    I am making several today infact. I wish i knew how to make this recipe as cookies.
    Is that possible if I replace the oil with water?

    1. Hi Angie. I wouldn’t replace the oil with water. This recipe needs the fat in the oil in order to have the flavor and texture that it has.

  4. 5 stars
    I am not a baker, but I thought I’d try this because I had bananas on my counter that were really ripe. This was so easy and it came out great. It was so good, especially the little crunch from the sugar, that my family could not believe I made it. They were looking for the box from our local pastry shop. I was so proud!

    1. Hi Jayne. I don’t have a lot of experience with gluten free ingredients, but my only suggestion here would be to try gluten free flour, or part gluten free flour and part almond flour. It would take some experimenting.

  5. 5 stars
    Made your banana bread, Meredith yesterday. Better than mine! I miss you on QVC but you are always loved on any medium! I especially like the yours video in conjunction with the recipe. I plan on making your AirFryer cinnamon rolls next!

  6. I absolutely love this recipe. I’ll be making one for my church family. Do you have a carrot cake or rum cake recipe that I can try?

  7. 5 stars
    Great recipe and I added some blueberries that I needed to use up. Also substituted a stick of melted butter for the oil. Miss you on QVC.

  8. 5 stars
    I love this recipe. My teenagers love it too! I get numerous requests to make it. Oh, I always roast the bananas. Didn’t have bananas last night so I substituted frozen cherries (1 C minced in blender, 1/3 c whole)…delicious!!!

  9. 5 stars
    I just baked this banana bread and it is without a doubt the best Love the crispy around the edges Also easy to make This is going to the top of the many delicious recipes I have of yours . You are the best.

    1. I would bake at 425°F for 8 minutes. Then turn the oven temperature down (do not open oven door at this point) to 350°F and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  10. My son gobbled up this banana bread … the sugar dusting/crust was yummy😋 I did not have turbinado sugar, I used light brown sugar… came out great. I froze 1/2 of the loaf, cut in think slices… have been pulling them out as needed … just as good as out of the oven 🙂

  11. 5 stars
    Thanks for the recipe Meredith. I’ve made it twice already and my husband is looking for more. Just need to buy some more bananas.
    I have made many of your recipes over the years and they never disappoint. Stay well and I’ll be looking forward to some summer meals soon. 💕

  12. I plan to try this recipe, but I have a question about quick breads in general. No matter what type of quick bread I make (and I have baked for years) it gets too brown on the outside (try to cover it with foil towards the end) before it gets done on the inside. I use a 9X5 Wilton pan. Any ideas?

    1. Hi Gloria. Does the pan have a dark non-stick interior? Sometimes those dark non-sticks cook and brown foods a little faster. You can lower the heat about 20 – 25º or remove it from the oven 10 minutes early.

  13. I made this banana bread twice already. I’m ready to make it again. My daughter keeps bringing me her bananas when they start going bad. I love the sugar idea, it gives it a little crunch. This time I think I will make it with chocolate chips. Thanks Meredith, this is now my favorite banana bread.

  14. Just made your banana bread and I’ve never used cinnamon in mine and it is delicious, I also added chopped walnuts. This was a big hit! Thanks

    1. Hi. Unfortunately, loaf pans don’t come in standard sizes and can differ slightly. A one-pound loaf pan is roughly 6×4 and a two-pound loaf pan is roughly 8×4. Both are around 3 inches deep.

  15. 5 stars
    I have tried several banana bread recipes and this is the best one. I have made it twice now and both times it was delicious! This will always be my go to recipe. Thanks for sharing.

  16. Love your technique! No more tunnels (known in our family as the “sad streak”). Plus it’s really yummy. Thank you.

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