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Do you love Banana Bread? What's your favorite banana bread?

I love banana bread, never feel I can have enough of it. Moist, banana-y, and delicious. There are so many recipes to make banana bread and they are so easy to make. Most of the bread banana recipes is to cream the butter and sugar, add eggs and mashed bananas, then mixed with flour, baking soda and salt. This is the basic dough, of course you can always add fresh or frozen berries, such as blueberries, raspberries, or strawberries or mixed berries; or add some walnuts, pecans or even chocolate chips. Whichever way you make it, it always turns out delicious.

For the healthier version, you can always use applesauce to replace butter, it's still moist and absolutely delicious.

How about you? How do you make your banana bread? Really want to hear some great ideas :) Thanks in advance.

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  1. Banana cakes and banana breads are sort of my baking specialties. When I head up north, I usually prep banana bread ingredients so that I can use the oven to help warm up the cabin!

    As for some of my tricks, I only use once-frozen bananas. I let them thaw in a ziplock so they are black as night once they reach room temperature. After the bananas ooze out of their skins, I squeegee the skins with my fingers to squeeze out every last bit of nasty banana juice. That banana juice is like breastmilk to a baby, it's pure gold.

    When I combine the dry ingredients in with the butter/sugar/egg/banana mix, I hold off on the milk until I've mixed things a bit. Then I start adding milk until the batter has the consistency of a thick tomato soup. This is generally more milk than most would use. However, I extend out the baking time and lower the oven temperature so that it cooks through to the center. The bread always comes out a little wobbly but after only 10-15 minutes of cooling, the center is solid and it is a dense and moist masterpiece.

    That's how I like it and nobody has turned up their nose to it yet.

    Other tips/ideas?

    2 Replies
    1. re: GutGrease

      Just use four bananas and any of the great recipes you can find. It makes the cake/bread so very moist.

      1. re: GutGrease

        I peel the bananas and wrap them in saran before I freeze them. No black skins, no problems peeling them, no black bananas...

      2. I make a very dark banana bread, with coffee and rum and muscovado sugar, adapted (mostly to reduce the sweetness) from this recipe. This also has the benefit of using melted, or even browned butter, so no creaming required.


        I also keep some very sharp rhubarb compote in the freezer. Put some at the bottom of the pan, and it comes out something like a rhubarb upside down banana cake, which I have warm with clotted cream.

        5 Replies
        1. re: tavegyl

          The rhubarb addition sounds heavenly, thanks for sharing this. This sounds like the perfect procrastination for my day today, plus it will make the house warm and cozy, and use up those pesky, multiplying bananas from the freezer.

          I like the ideas people gave for subbing in some brown sugar, and adding vanilla. Thanks again!

          1. re: tavegyl

            Coffee and rum sounds delicious, and rhubarb compote at the bottom of the pan is another great idea, I have never tried to mix in any of these ingredients. I will certainly make a banana bread by using them. I bet it should be super. Thank for sharing :)

            1. re: tavegyl

              Both these variations sound great. But especially the coffee and rum version. I was going to make a very light banana bread for my exercise class but may have to try this one out on them instead.

              1. re: tavegyl

                I made this recipe last week, with the Jameson's and a third brown sugar. It was delicious.
                I had the last slice yesterday, for breakfast. It was so much better than the slice I had fresh, the flavores had developed and it was still super moist. This was 6 days later!
                Perfect for gifting people, and I look forward to making this one again.

                1. re: tavegyl

                  I just bookmarked this version, sounds terrific, thanks!

                2. I like to mix in a bit of tapioca pudding into my mashed bananas.

                  And always brown sugar.

                  3 Replies
                  1. re: ipsedixit

                    What the difference tapioca pudding makes? I have never tried it.

                    Yes, always brown sugar, me too. It does add some depth to the taste.

                    1. re: happyzhangbo

                      A little zip to the banana flavor. Try it.

                      1. re: ipsedixit

                        Next time, I will add some tapioca pudding into my banana bread, then I will have a reason to make a tapioca pudding too, hmm, another one of my favorites... Thanks for the idea.

                  2. I've made Corwynn Darkholme's "Strawnana Bread" (strawberry and banana) bread 5 or 6 times now -- always a hit.

                    1 Reply
                    1. re: blue room

                      This recipe sounds good. I like the idea of using both bananas and strawberries, which will certainly make the bread super moist and yummy. Alos love the nutmeg, will have to add this one to my "to-bake" list. Need some strawberries and more bananas. Look forward to making it. Thanks for sharing :)

                    2. Last Banana bread I made was the Flour's Famous Banana Bread. Very good and moist.


                      2 Replies
                      1. re: LUV_TO_EAT

                        I made this recently and I thought it was excellent. I used to use James Beard's, but I think this is better.

                        1. re: LUV_TO_EAT

                          Just made this last night and it was great - the instructions about how to mix the ingredients really made a difference (and be sure to bake for the full hour).
                          I used frozen and defrosted bananas and also made a few modifications based on personal taste that worked well - subbed 2/3 WW flour for the 2/3 white; 2 tbs maple syrup for the 2 tbs white sugar; 1.5 tsp cinnamon and 2 tsp vanilla (for the .5 and 1 tsp in the recipe); and 1/2 c chopped almonds and 1/2 c chopped dark chocolate for the walnuts.

                          1. re: ForFoodsSake

                            Bourbon? Another experiment for me to do, but it sure sounds good :)

                            1. re: happyzhangbo

                              I've made this one, it's really delicious and moist. Gets better the next day even.

                          2. Not a big baker, but banana bread is one thing I bake on a regular basis - so easy to make, and with a smear of chunky peanut butter on top, one of the best desserts ever. When I first started learning to cook in junior high, I found a simple recipe in a Disney family cookbook that I still use to this day, with no adjustments except adding one extra banana and throwing in some chopped walnuts and chocolate chips (it is destined to be dessert after all).

                            1. I love banana bread. This is my favorite by far. Soooo moist. So delicious. The secret? Sour cream.


                              3 Replies
                              1. re: TrishUntrapped

                                This recipe does sound divine, I can see the banana cake will come out so moist. I will add some chocolate chips into the batter, chocolate is everything to me :) Cream cheese frosting sounds delish! Sour cream or yogurt will certainly make it even moister.

                                This is one of my most adored banana bread recipe

                                Sour Cream Banana and Walnut Bread

                                1/4 cup butter, unsalted
                                1/4 cup olive oil light or canola oil
                                1 cup sucanat raw sugar, or use brown sugar*
                                2 large eggs beaten
                                1 1/2 cups whole wheat flour
                                1 teaspoon baking soda
                                1/4 teaspoon salt
                                1 cup bananas ripe and mashed, 2 to 3 ones*
                                1/2 cup sour cream, light
                                1 teaspoon vanilla extract
                                1/2 cup walnuts or pecans, chopped


                                Preheat oven to 350 F degree.

                                Coat a regular loaf pan with cooking spray or greased with butter.

                                Cream butter, olive oil and sucanat in a large bowl, pour in eggs, mix well.

                                Stir in flour, soda, and salt.

                                Stir in bananas, sour cream, and vanilla until well mixed.

                                Bake for 55 to 60 minutes or until brown at edges, inserting a wooden stick in the center comes out clean.

                                Let cool on a wire rack for 15 minutes.

                                Remove from the pan and cool on a wire rack.

                                This is so good. (http://recipeland.com)

                                1. re: TrishUntrapped

                                  Thanks for sharing this Trish! I just made this tonight. Neither my hubbie or I really like banana bread but we both loved this. I added chocolate chips. I baked it in an angel food cake pan since I don't have a bunt cake pan. It turned out perfectly. Really moist. My little kids asked for seconds of it without asking for more ice cream that I served with it

                                  1. re: annabanana2000

                                    So glad you liked it Anna. It's very versatile and can be made in any kind of pans. It's my daughter's favorite cake. Your addition of chocolate chips - yum!

                                2. I can't remember where I found this .. it's a combo of recipes:

                                  2 1/2 cups whole wheat flour
                                  1 teaspoon salt
                                  2 teaspoons baking soda
                                  1 cup (2 sticks) unsalted butter (softened to room temp)
                                  1 1/2 Tablespoons ground dry ginger OR 1 large finger of ginger, peeled, grated with juice AND 2 heaping teaspoons of dry
                                  1 teaspoon vanilla
                                  1 1/2 cups light brown sugar
                                  7 large, very ripe bananas, mashed
                                  3 large eggs, beaten
                                  juice of 1/2 lemon plus the grated rind of 1 lemon
                                  chopped walnuts (or pecans) 1 1/2 cups (optional)

                                  Take butter and eggs out of fridge .. allow to come to room temp.

                                  Preheat oven to 350F.

                                  Grease and flour 2 bread pans. (I use unflavored PAM, instead. Also, I prefer to bake this in those little 6 at a time loaf pans, by Wilton. You need 2 so it makes 12 little loaves. Takes about 25 minutes.)

                                  Mix dry ingredients, including nuts.

                                  Sift together flour, soda, salt and dry ginger to remove lumps.

                                  Cream sugar and butter until light and fluffy, then add bananas, eggs, lemon juice and rind, vanilla and fresh ginger -- it will look lumpy.

                                  Stir in flour mixture until just combined. Pour into pans and bake 45 minutes or until toothpick comes out clean. Let cool in pans 10 minutes before turning out onto wire rack to let cool completely.

                                  For me, this is a no fail recipe. Even better spread with some cream cheese. Keeps well for a few days, makes a great gift.

                                  2 Replies
                                  1. re: walker

                                    Wow, this banana bread must be ultimately moist and delicious. 7 large bananas, 1 cup butter, 3 large eggs and 1/2 lemon juice, wow. I love the idea of using lemon juice and lemon zest, which will give banana bread some citrus and refreshing zing. I will definitely give this idea a try too. Thanks for sharing :)

                                  2. I recently made a recipe that I found on another post about banana bread provided by Shaebones that was a cook's illustrated recipe. It incorporated macadamia nuts and coconut into the batter. I added some white chocolate in the end and it was fantastic. This is my go to recipe for right now.

                                    1 Reply
                                    1. re: Redstickchef

                                      Macadamia nuts, coconut, and white chocolate, again I have never tried to make a banana with these a few ingredients. But I do know white chocolate will make the bread taste creamier, richer and tastier. Love coconut and macadamia nuts too, hmmm, on my to-bake list.

                                    2. I always make the Kona Inn banana bread from the old Fanny Farmer baking book, and add chocolate chips. It is absolutely the best banana bread I've ever made or eaten.

                                      2 Replies
                                      1. re: jmcarthur8

                                        Chocolate chips is a must! Kona Inn Banana Bread? Never heard of it before. I have to search for this recipe first...

                                        1. re: happyzhangbo

                                          happy, I was going to type up the recipe for you, but I did a google search first, and it is all over the internet. Here's a link:


                                          I had no idea that it was such a tradition with so many people!

                                      2. I like one from Home Baking by Alford and Dufort (sp) that has unsweetened coconut in it. Not too sweet. I didn't think I liked coconut until I tried this recipe.

                                        And I make one that's light with oat bran that was popular a few decades ago. ;)

                                        1 Reply
                                        1. re: karykat

                                          It sounds like coconut does make the banana bread taste better, I will be adding some coconut into my batter next time. Thanks for sharing :)

                                        2. I just made this banana bread yesterday, and it was so moist and delicious. Unlike normal banana bread uses lots of butter, this recipe uses apple sauce, butter and vegetable oil, which makes the banana bread super moist and tasty but much lower saturated fat. It's also made from whole wheat flour that adds extra fiber. Chocolate chips and walnuts add extra yumminess and goodness. I gave alway a few slices to my neighbours, and they all just loved it. Of course, the entire loaf didn't last long, before it reached temperature, it's almost gone...

                                          Applesauce Banana, Chocolate Chips and Nuts Bread

                                          2 tablespoons butter, unsalted melted
                                          2 tablespoons canola oil or light olive oil
                                          1/4 cup applesauce natural, unsweetened
                                          1/2 cup brown sugar *
                                          2 large eggs
                                          4 small bananas ripe and mashed
                                          1 teaspoon baking soda
                                          1/2 teaspoon salt
                                          1 1/2 cups whole wheat flour
                                          3/4 cup walnuts chopped
                                          1/2 cup chocolate chips (semi-sweet) *

                                          Preheat oven to 350 degrees F.

                                          In a medium mixing bowl, whisk together melted butter, oil, applesauce and sugar until well blended.

                                          Add eggs and whisk until well mixed.

                                          Stir in mashed bananas until well combined.

                                          In a large bowl, whisk together baking soda, salt and whole wheat flour.

                                          Pour wet ingredients into dry ingredients, and mix with a wooden spoon until just incorporated and no dry spot remains.

                                          Pour into loaf pan that's well greased with butter,

                                          Bake at 350 degrees F for about 1 hour or until a wooden stick inserted center comes out almost clean.

                                          Let cool in pan on a wire rack for about 30 minutes.

                                          Remove from pan and cool completely on wire rack.

                                          Leftover can be sliced, put in a zip-lock bag and store in freezer for up to 1 month or in frige for 1 week.

                                          The recipe is from http://recipeland.com

                                          1. Some whole wheat, sour cream, unsweetened coconut, and blueberries. Also, always butter, NEVER shortening or margarine. And toasted pecans.

                                            1 Reply
                                            1. re: sandylc

                                              Yes, I love blueberries in my banana bread too. Butter is the best for sure.

                                            2. I love pecans, dried cranberries, and crystalized ginger in mine, but my hubby complains it's too much like fruitcake (...so what's your problem?...)

                                              1. I use the recipe from Joy of cooking. Two eggs and three bananas (she says 1-2 eggs, 2-3 bananas). I add a touch of good quality cinnamon and some pecans. Yum.

                                                1. Oh, this one!! (with heavy thanks to Peg Bracken.)
                                                  2 c. sugar
                                                  1 c. shortening
                                                  6 (yep) v. ripe mashed bananas
                                                  4 wellbeaten eggs
                                                  2 1/2 c. ap flour or cake flour
                                                  1 t. salt
                                                  2 t. baking powder
                                                  3/4 c. chopped nuts......not too fine. Leave them chunky.
                                                  Oven: 350; preheat; middle rack
                                                  Cream sugar and shortening; add banana and eggs. Sift dry ingredients and add, but do NOT overmix; just til blended. Fold in nuts. Dump into greased loaf pan and let it bake merrily away for about 40 minutes, giving it the ol broomstick or skewer test after 35. This makes the best loaf you'll ever have. Eat it warm, butterloaded.

                                                  3 Replies
                                                  1. re: mamachef

                                                    I haven't thought of Peg Bracken in about 20 years... This is in the oven now, in two pans. Thanks MamaChef!

                                                    1. re: mamachef

                                                      Mamachef, what do you use for shortening? I just made with butter, 5 bananas, pecans. I baked in two pyrex loaf pans for about an hour. It's pretty classic.

                                                      1. re: THewat

                                                        Depends on how much of what I have around, but for this, I usually use half butter, half margarine. I don't use Crisco or veg. shortening at all (at least, not the white whipped kind - I know margarine is, essentially, veg. shortening w/ added color. :) For most baking, I do use pure butter, but sometimes it creates too much spread, and for this and the peanut butter cookies I always rave about, it's a fifty-fifty kinda thing. What I liked about this one was how dense and moist it was; not as much airy crumb as others I've tried. Also a friend mentioned that she used <mayo> to good results but I have not tried this and probably never will. :)

                                                    2. peanut butter, chocolate & espresso. game over.

                                                      1 Reply
                                                      1. re: goodhealthgourmet

                                                        I love banana bread with chopped BLACK walnuts from Missouri. I'm not an employee, just a fan, but the only place I know to get them is Hammons at black-walnuts.com. The combo with bananas is something special.

                                                      2. son had 5 bananas going south quick :()
                                                        I decided instead of chucking them I'd do banana bread for his family and his sisters.
                                                        a friend had brought enormous amounts of breakfast breads to work, when all was said and done and the holiday party over and everyone gone a couple of us divvied the leftovers. the banana bread was made up as I usually do: bananas, sugar, flour, salt, baking powder, baking soda, egg, melted butter. crumbed up the biscuits/croissants/cinnamon rolls added butter and flour and brown sugar to make crumb topping, put the batter of banana bread in loaf pans and topped with the crumb mix-baked gave one to him and her. best I ever made

                                                        1. Mine is my grandmother's recipe, and you use vegetable oil instead of butter, which produces a slightly lighter cake/bread, and buttermilk which gives it some great body. To the basic batter, you add chopped dried apricots and walnuts. Best banana bread ever.

                                                          1. I like a fairly basic banana bread. It must contain pecans (walnuts are acceptable, I guess, but I prefer pecans), and it must have a caramelized cinnamon sugar crust. The crust is the only really sugary part when I make it, usually I cut the white sugar and add only a bit of honey if I think the bread needs it.

                                                            1. My cousin's chef husband brought over banana bread on New Year's Eve. Didn't think anything of it until he said it had bacon in it! It reminded me of the sweet/savory combination of waffles and bacon with syrup.

                                                              1. Low-fat Banana Bread

                                                                2 cups whole wheat pastry flour

                                                                1/2 cup brown sugar, packed

                                                                1 teaspoon baking powder

                                                                1 teaspoon baking soda

                                                                1/4 teaspoon salt

                                                                1/2 cup skim milk

                                                                1 large egg

                                                                2 bananas, very ripe, mashed

                                                                1/2 teaspoon fresh lemon juice

                                                                1/2 cup chopped walnuts

                                                                Preheat oven to 350 degrees. Coat a 9-inch loaf pan with cooking spray.

                                                                Combine the flour, brown sugar, baking powder, baking soda and salt in a mixing bowl. Blend with mixer and add milk and egg. Beat on low, just until blended.

                                                                Add the beaten bananas and lemon juice and mix again just until smooth. Fold in the nuts.

                                                                Pour into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

                                                                Notes: There should be about 1 1/2 cups mashed banana, or about 8 to 9 ounces. This is a stiff batter before the banana is added. Use a hand-held mixer, but do not overmix. About 2 ounces chopped nuts equals 1/2 cup.

                                                                Bake in a 12- x 4.5-inch pan for nice tea time slices.

                                                                1. Molly Wizenberg's (of Orangette) banana bread with chocolate chips and candied ginger. I couldn't find the recipe in her blog, but elsewhere: http://goo.gl/XdT0k

                                                                  1. Oatmeal in banana bread makes a world of difference in texture

                                                                    1. I just made a new recipe last Friday and so far, it's our new favorite. It calls for 5 bananas, for one standard loaf and it is so moist, but not gooey, and todays slice was just as good as Saturdays. I found the recipe on SFgate, it was featured by a woman who blogs about cooking on a budget. Somehow she gets 16 slices out of one loaf, I was only able to get 13. Who slices banana bread that thin? It aint pumpernickel!


                                                                      Anyway, it really is delicious. I used brown sugar, instead of sucanet, and almost 1/2 c of ap flour instead of straight whole wheat.

                                                                      1 Reply
                                                                      1. re: rabaja

                                                                        Your comment about the slices made me laugh. Did you use a 6-cup or 8-cup loaf pan? That might account for the difference. The recipe calls for an 8-cup pan which makes it easier to get more slices (thought they wouldn't be as tall).

                                                                      2. Oh my: Aunt Sara's! To your favorite recipe add 3 or 4 maraschino cherries per loaf, chocolate chip, and walnuts.

                                                                        1. Blueberries.a lot! go into mine along with chopped pecans. I add cinnamon, allspice and vanilla to the mix, use yogurt to help with the liquidity.......and top it with Sugar in the raw before it gets popped into the oven

                                                                          Toasted and served with cream cheese, it's yummy

                                                                          1. I think I make excellent banana bread, and I make it so often that I have memorized my recipe, which originally came from my parents.

                                                                            1/4 cup butter (softened)
                                                                            3 ripe bananas. Really ripe.
                                                                            1 cup sugar
                                                                            1 egg
                                                                            1/2 tsp baking powder
                                                                            3/4 tsp baking soda
                                                                            2 cups flour

                                                                            Mix everything together, in that order. Then pour into a greased loaf pan (I grease it with more butter) and bake for about 40 minutes, until a toothpick comes out just-barely-clean.

                                                                            I often add chocolate chips.

                                                                            The texture of this banana bread, assuming I don't overcook it, is cake-like and super moist. I tend to like it a tad underdone, which means it's a bit gooey when still hot, but super moist.

                                                                            1. Hands down best is Martha Stewart's recipe using sour cream. I stir some pureed berries and the combos are amazing. I also use more overly ripe bananas than called for.

                                                                              1. I found a recipe a couple months ago that uses only 1 T oil--I use walnut oil--and it is as moist and yummy as any I've had without the greasy taste and unnecessary calories--no applesauce involved.

                                                                                4 Replies
                                                                                1. re: escondido123

                                                                                  Is it an old Bon Appétit recipe that calls for buttermilk?

                                                                                  1. re: goodhealthgourmet

                                                                                    I got it online, can't remember where. It called for buttermilk, but I use yogurt instead because I always have that in the house. It also had 1 3/4 c flour, but I use about 1 c subbing in Grape Nuts and oatmeal for the rest, first putting it through the food processor. Really ups the flavor and texture.

                                                                                    1. re: goodhealthgourmet

                                                                                      Yes, I'm positive Escondido is referring to this recipe: http://www.epicurious.com/recipes/foo...

                                                                                      I've used it for years. I usually make it with whole-wheat pastry flour and brown sugar. I especially love it with the addition of bittersweet chocolate chunks and dried sour cherries.

                                                                                      1. re: Caitlin McGrath

                                                                                        I figured it was that one. It's been years since I last made it, but I always loved the moist ure & tenderness from the buttermilk. If you ever want a slightly denser texture, try oat flour - the flavor pairs beautifully with banana (and brown sugar, and chocolate...)

                                                                                  2. My favourite (and I'm not much of a baker at all) is this

                                                                                    * 3 or 4 ripe bananas, smashed
                                                                                    * 1/3 cup melted butter
                                                                                    * 1 cup sugar (can easily reduce to 3/4 cup)
                                                                                    * 1 egg, beaten
                                                                                    * 1 teaspoon vanilla
                                                                                    * 1 teaspoon baking soda
                                                                                    * Pinch of salt
                                                                                    * 1 1/2 cups of all-purpose flour

                                                                                    No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
                                                                                    Yield: Makes one loaf.

                                                                                    1. have 3 in freezer and as hot as it is, the house would catch fire if I made it today but does sound like a good idea.

                                                                                      1. Love this thread...thank you! That's all.

                                                                                        1. my favorite bread is still from beard on bread

                                                                                          1. Tried the Fanny Farmers Banana Bread recipe, just eggs, ripe banana, flour, sugar, salt and baking soda. Fresh out of the oven tastes like "bread". Next day is more moist.