This by far is the best banana bread recipe in the world. No lie, it truly is.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
For years, I had been on the search for the best banana bread recipe in the world. I'd search the internet, find a recipe, try it out, and leave feeling "meh." Some were too crumbly. Others were too moist (Is that a thing?). A few had an off taste. At the same time, others had too many ingredients besides the banana.
So for a while, I gave up my search for the perfect banana bread recipe and just settled on buying banana bread from Starbucks, which has some pretty good banana bread.
Until this recipe. This banana bread is my all-time favorite recipe, and I've been making it for years. I think it may become your favorite, too.
♡, Tanya
I came across this recipe in Simply Recipes and decided to give it a go. It had almost 1,000 positive reviews. So, although I love the recipe, I threw in a few changes.
Why this is the Best Banana Bread Recipe in the World
Not just because I say it is, but it is, in fact, delicious, and it gets requested a ton by my family and extended family. There is enough banana taste, yet the perfect amount of sweetness to this recipe.
It also has the perfect amount of moistness. Banana bread shouldn't be too moist to the point of gummyness, but it also shouldn't be dry. There is a perfect balance, and this recipe provides just that.
It does create one single 4x8 inch loaf pan that is perfect for eating immediately or giving away to a loved one. Baking banana bread in a 4x8 loaf pan is a must in my opinion. It leads to the perfect portion size. Also, banana bread already takes nearly an hour to bake...Baking in a larger loaf pan would take longer and wouldn't result in the perfect result.
In addition to its amazing taste, it's super easy to make. I make everything in one bowl! No separation of ingredients is necessary in this banana bread recipe.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Ripe Bananas – The star of the show. Use bananas with plenty of brown spots for maximum sweetness and flavor. They mash easily and create that signature banana bread moisture.
- Unsalted Butter – Melted and mixed with the mashed bananas to create a rich base. Using unsalted gives you control over the salt level.
- Light Brown Sugar – Packed brown sugar adds moisture and a deeper, caramel-like sweetness that complements the bananas beautifully.
- Sour Cream – Does double duty here. It activates the baking soda (the acid reacts with it to create rise), plus adds incredible tenderness and moisture to the crumb.
- Egg – Binds everything together and adds structure.
- Vanilla Extract – Enhances all the flavors and adds warmth.
- All-Purpose Flour – The foundation. Stir it in gently at the end to avoid overmixing, which can make the bread tough.
- Baking Soda – Your leavening agent. Works with the sour cream's acidity to give the bread its lift.
- Ground Cinnamon – Adds cozy warmth and pairs perfectly with banana.
- Salt – Just a pinch to balance the sweetness and bring out all the flavors.
How to Make the Best Banana Bread Recipe in the WORLD
Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 4x8 inch loaf pan and set it aside.
Step 2: Place the butter in a large microwavable bowl and microwave in 30-second increments until fully melted.
Step 3: Add the ripe bananas to the melted butter and mash them with a fork, making sure the butter coats the bananas as you mash.
Step 4: Add the baking soda, salt, brown sugar, sour cream, cinnamon, vanilla extract, and egg to the bowl. Stir everything together until well combined.
Step 5: Stir in the flour until just combined. Be careful not to overmix.
Step 6: Pour the batter into your greased loaf pan. Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a cooling rack to cool completely before slicing.
Here's to this delicious, easy banana bread recipe. Hope you enjoy 🙂
Looking for another way to use those leftover bananas? Try these Banana Fritters or these Banana Pancakes.
The Best Banana Bread recipe in the World
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 4x8 inch loaf pan. Set aside.
- Place butter in a large microwavable dish and place in microwave to melt. Use 30 second increments until butter is fully melted.
- Add in ripe bananas and mash with a fork, ensure that butter coats the bananas.
- Add baking soda, salt, brown sugar, sour cream, cinnamon, vanilla extract, and large egg to bowl. Stir to combine. Stir in the flour.
- Pour batter into greased loaf pan. Bake in preheated oven on center rack for 50 minutes to 1 hour, or until a toothpick entered in the center comes out clean.
- Remove from oven and allow bread to cool in pan for about 5 minutes. Then place on cooling rack to allow to cool completely. Enjoy 🙂
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Adapted from Simply Recipes.
Step by Step Photos of The Best Banana Bread Recipe in the World
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Addie says
Do you think this would work with almond flour?
Tanya says
Hi Addie! I'm not sure if a straight swap of the flours will produce the same exact result. Here is a recipe for almond flour banana bread that looks pretty promising. https://ifoodreal.com/almond-flour-banana-bread/
Addie says
Thanks, Tanya, I'll try that link.
Meanwhile, I spent Christmas in Connecticut with my daughter and her family, and we made your banana bread. It was a huge hit; in fact, she and my two picky teenaged grandkids said it was better than the recipe they've been using and really liked. It barely lasted two days!
I did have to give it a few extra minutes baking time to firm up the middle in her oven, which probably won't be necessary in mine.
Tanya Harris says
Thanks so much Addie! So happy you all liked the recipe and that it was a hit for Christmas!
Jim Davidson says
Hi Tanya
I'm living in Thailand and the variety of bananas is considerable in taste and size. 3" to over 10". Sweetness of them also varies.
Could you give me a rough idea of a weight measurement before I try your recipe.
Thanks Jim
Tanya says
Hi Jim, I love Thailand. Visited once and it's gorgeous. Ok, about these bananas. I use what I call medium bananas, and for 3 of them, you're looking about 12 ounces of bananas.
Cindy Millican says
I’m making this recipe for the second time tonight. The first time the bananas were kind of big and the center of the loaf didn’t cook all the way through. This time I have smaller bananas and I'm going to cook it a few extra minutes because I really want it to be cooked all the way through. My friend gave me some macadamia nuts from his trees and I grated a few into the bread and sprinkled some chopped ones on top. It smells amazing in here!!
Tanya says
Thanks so much Cindy. I bet the macadamia nuts were a delicious addition.
Grammy BJ says
I am 74 and thru my years I have baked so many banana bread recipes and most were ok. Till I baked this one….fabulous! The true banana bread is moist not overly sweet with no icing, drzzel or glaze. It stand on its own. Now my only recipe to bake till I cross over.
Tanya says
Thanks so much, Grammy BJ! I feel the same way about this recipe. It's still my favorite.
suzanne bosler says
I make this bread a lot like two loafs every two weeks for my mother she always has ripe Bananas … she Loves this bread I always add chocolate chips to one of the loafs ….this is the best recipe for banana bread in the world I bake all the time and easy to follow and make ‼️‼️
Tanya says
Thanks so much Suzanne! I agree; this is still my all-time favorite banana bread recipe. So happy you like it 🙂
Cassy says
I tried this recipe yesterday, this was my first time making it. My children and I absolutely loved it. It will be bookmarked forever
Tanya says
Thanks so much Cassy! So happy you and your children like the recipe.
Cece says
I was looking for a banana bread recipe using 3 bananas when I found this one. I really liked how you used common pantry items and one bowl. I made this tonight and couldn’t wait to try it. It did not disappoint. Loved it
Tanya says
Thanks Cece, so happy you liked the recipe 🙂
Gigi says
Just made this and it was perfect. Crunchy exterior, moist in the middle. Not too sweet, so if you wanted cream cheese icing, it wouldnt make your pancreas call 911. Dont omit a good pinch of salt. We live in the Andes at 3k meters and I wondered if it would turn out. Glad I tried. I added pecans to mine. We get amazing bananas here and I used 4 of the red peel ones. This recipe is a keeper.
Tanya says
Thanks so much for the feedback Gigi, so happy you liked the recipe. I had to google what a red peel banana was lol. I'd love to get my hands on some and try it with this recipe.
Gigi says
@Tanya, It was so good, I just baked two more loaves. This time, I made a crumble topping with flour, butter, brown sugar, pecans. Love the addition. Great recipe!
Tanya says
I love that addition Gigi!
Deborah says
Can I use muffin pan? Don’t have a loaf pan
Tanya says
Hi Deborah, yes, a muffin pan is fine, they will bake quicker.
Raquel says
It was my 1st time making your recipe and it is THE BEST BANANA BREAD EVER 🤩😍🤩😍
I loved it: delicious and so light!!
My next time, I’ll add some walnuts and chocolate chips!
Would you recommend? If yes, how much of each should I use?
Thank you soooo much 🌻
Tanya says
Thanks Raquel, so happy you like it! I would add about 3/4 cup each to the batter before baking.
Raquel says
@Tanya, thank you so much for your reply!! I will let you know how it turns out 😃
Jim Bob says
Its the Goldilocks recipe for banana bread.
Jim Bob says
Ladies and Gentlemen, I suggest you take seriously what this author has written. I made this loaf and agree with her description--not too sweet, no off tastes, right consistency, plenty of banana flavor, nice crust.
Other recipes always upset my stomach I believe due to having too much butter. The reduction of the amount of butter and addition of sour cream is the secret here, and also the reduction of the amount of sugar and the switch from white sugar to brown.
Well done.
Tanya says
Thanks so much, Jim Bob! So happy you liked the recipe 🙂
philip askenback says
The recipe sounds great but I only have 9x5 loaf pans. Will it work?
Tanya says
Hi Philip, It'll work, the bread will be flatter and bake quicker. It's not my favorite pan to use for the same results.
Valerie says
Enjoyed this banana bread this morning with coffee. Really good! My husband likes to put soft cream cheese on it, i like it plain. Thans for a delicious recipe. The cinnamon made it special!
Tanya says
Thanks Valerie! So happy you enjoyed the banana bread 🙂