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. 🦮 ♥️
Best banana bread I’ve ever made. Thank you so much!!
I’ve cooked so many banana bread recipes and this is the best ever recipe! It rose so high, had a lovely depth of flavour and a soft silky crumb. It will be on high rotation from now on!
Thank you so much Bron! Happy to know you loved it!!
JB omg, hands down the absolute best banana bread recipe I have ever used and I’ve been through many! Complete perfection. Light, fluffy and completely delicious! I did add in a 1/3 cup of dark chocolate chips (because I had them) and had 1/2 a banana left so that was sliced and placed on top. I can see I will be making many more of these thanks to you 🙂
Thank you Jules for this nice report! So good to know that it was a hit for you! 🙂
Just made it this morning and it is the BEST tasting banana bread I’ve ever had. It was also my first attempt in making banana bread, and it came out sublime. I added a few French choc chips before popping it into the oven, pushing them into the batter with a chopstick and the result was pure deliciousness. Thanks for sharing this lovely recipe, I’ll make it again.
It sounds so yum with chocolate chips! Can you believe I haven’t tried it yet?! Thank you for the feedback Tania!
I made this twice now and it’s been extremely tasty both times. The second time I added chopped mixed nuts but it didn’t rise as much as the first time
Thank you Jordan! Keep baking it please!!!
This recipe is incredible. I’ve made it a few times and each time tweaked something to make it higher in fibre and lunchbox-friendly (egg & nut free) for my toddler.
I have so far subbed in wholemeal flour, flax eggs, and even blended dates for most of the brown sugar (kept 2tbsp), and baked it as muffins (20mins, 180°C) and it still holds up. It’s delicious, the texture is great, it keeps beautifully (although they get gobbled up pretty quick).
I don’t know what kind of witchcraft goes into your recipes but I am here for it!
Hi Louise, I’m glad you were able to adapt the recipe to your liking. It’s great to know that it works every time isn’t it!!
I have been using the same banana bread recipe since I was 12 years old…40 years! Chef JB, your recipe has converted me. That pretty much says it all. Fantastic recipe.
Wow really!! That is such a great compliment! Thank you so much Marisa!
Tested with choc chips and I thought works well.
My son wants you to know that this is absolutely lunchbox approved!
Thanks to your son and to you Kate! I’m glad it work out well.
I just have to pop in and say, I’m with Nagi on the anti-banana stance! BUT I like banana bread especially with mini chocolate chips thrown in. I made some using this recipe and was happy with the results. I will definitely be borrowing the technique for future loaves!
The real question is… Did Nagi try it??!!
Hi Katie, no she didn’t! She based her judgment on me and the other team members 🙂
Stunning taste. I replaced with gluten free flour. Also added crushed walnuts. They were a great texture. I enjoyed the height and moisture of the loaf. Really took over an hour to cook!
Thank you Lucy for your kind feedback! 🙂
Our new favourite banana bread. Thanks JB!
That goes straight to my heart! Thank you Mel!!
Made this today…the house smells amazing! Looking forward to a cup of tea and a giant slice, slathered in butter.
That’s what I want to hear! Thank you Leonie!
JB, I’ve got a bone to pick with you.
I made your banana bread yesterday (Sunday), proudly thinking I’d nailed the week’s lunchbox snacks… and today it’s completely gone.
Not “a few slices missing” — gone gone.
Your recipe is clearly too good—moist, delicious, and absolutely demolished by everyone in the house.
So thanks for that… I now need to bake again. 10/10, but also mildly inconvenient 😄
Haha sorry…. 🙂 Now you know to double the recipe next time! Thank you kate!
I’ve made this banana bread a few times now following the recipe. Its always delicious. Today I made with GF flour, 3 eggs, half the sugar & baked in 2 smaller loaf pans for 35 mins. Its still perfect!
I was so excited when JB started testing this recipe and waited patiently. Thanks so much, it was definitely worth the wait. I have made it a few times now and we all agree this banana bread is the best we have tasted! 👌
Thank you Michelle for the feedback!!
Perfect! Thank you caro!
Best Banana Bread Ever!
Perfection 👌
Clearly my bananas were smaller than JBs as required 5 to make up the amount 🤭
You’ve nailed it JB and now I have too, been searching for years!
Thanks to Nagi and JB all other cookbooks are out the window. It’s not fair really 😘
Thanks you so much Carly! I’m glad you can put an end to the search! 🙂
Dear JB, such a lovely banana bread! It is fluffy and soft. This is the best banana bread I had! Thank you.
Thank you for your kind feedback Rose!!
Echo the comments of others. Great texture, not too sweet, forgiving recipe. I ended up using 6 bananas which came to just over 2 cups of mash. Couldn’t bear to throw out (or eat uncooked) the thawed banana mash overflow – so into the recipe it all went. Also added a shot of coffee for what it was worth. Amount looked hefty enough for a bigger sized loaf tin (27x12x6.5cm) and although loaf isn’t as tall, it’s still just as tasty. Having it for breakfast now 😊
Excellent to hear Cleo!! Thank you!
JB… you nailed it🙌🏽👊🏽best banana bread ever…☺️
Thanks Tan!!
Oh and JB, is it just me, or is the recipe not yet listed in the “recipes by category” > sweet-section? I couldn’t find it 😅
Hi Naomi, yes it is under “sweet”. Please let me know if it still doesn’t work.
Hello JB, thanks for this receipe, it’s great. I tried making it as gluten-free and lactose-free as possible.
Instead of 335g flour, I used 200g almond meal and 135g flour and instead of the sour cream I used Barista oat milk (it has a higher fat content than normal oat meal). Didn’t sub the butter as that’s normally not a problem for lactose intolerant people.
Oh and I halved the sugar (I always do on all of Nagi’s and and your receipes) and it turned out really great. My friends loved the bread and asked for the receipe.
Thought I might share this for others who try to avoid gluten and lactose 😉
JB and Nagi, thanks for all your hard work. I really appreciate it everytime you include gluten-free options. Take care!
Thanks Naomi for sharing all your tips, I’m sure they will be very helpful for some people 🙂