The Best Banana Bread Ever

The Best Banana Bread Ever is quick, easy, and absolutely delicious. This moist, flavorful banana bread is made with overripe bananas and buttermilk with the option to add crunchy nuts and/or chocolate chunks.

loaf of best banana bread ever sliced

What’s better than a fresh slice of banana bread? The answer is pretty much nothing EXCEPT for a fresh slice of banana bread with nuts. That said, this is my absolute favorite banana nut bread recipe!

Long story short, Ava mentioned she had never seen snow nor been sledding. Huh? She was born in Nova Scotia, so I knew for a fact the kid has seen snow. I have the pictures to prove it.

Anyhow, while I was sorting through my blog archives to find my daughter’s snow pictures, I stumbled upon this banana bread recipe I posted a long time ago. I have been looking for where I saved this banana bread recipe FOR YEARS.
I’ve tried replicating this specific banana bread recipe many times but with little to no success. Why? Well, this recipe is titled “The Best Banana Bread Ever” because it’s a family heirloom recipe from someone’s aunt and in my experience, recipes from aunts are always the best!

loaf of best banana bread ever on parchment paper with a knive

Ingredients //

  • Bananas (very ripe) – Use bananas that are well past their prime. They add bold banana flavor, sweetness and moisture.
  • Eggs – give quick breads moisture and density.
  • Sugar – enhances the natural sweetness of the bananas.
  • Oil – adds moisture and helps keep the banana bread from drying out.
  • Buttermilk – when mixed with baking soda helps add a light, fluffy texture to baked goods.
  • Vanilla – enhances flavor.
  • Baking Soda – acts as a leavening agent to make the bread rise.
  • Salt – enhances sweetness.
  • Chopped Nuts – like walnuts, pecans, cashews, macadamia nuts, etc.
  • Chocolate Chunks (or chips) – are optional but chocolate makes everything better.

How to Make // The Steps

ingredients for best banana bread ever

Step 1: In a large bowl, mash the bananas with a fork.

Step 2: Add the eggs, sugar, oil, buttermilk, and vanilla to a large bowl.

Step 3: Mix the wet ingredients really well. Add the flour, baking soda, and salt.

Step 4: Mix until just combined. You do not want to over-mix this batter.

Step 5: Fold in the nuts.

Step 6: Pour the batter into a loaf pan coated with cooking spray. I made herb rolls in mason jars so I wanted to see if I could make muffins in mason jars too. So I tried it. Guess what?

Step 7: You totes can! How cute are these? Wouldn’t they be cute at a brunch or a shower of some sort?

Step 8: Bake the bread in a preheated 350-degree oven for about an hour, or when a tester comes out clean. The muffins baked in about 18 minutes.

By the way, the reason why this recipe is titled, “The Best Banana Bread Recipe Ever” is because that is what it said on the piece of paper that this recipe was written on. By someone’s aunt. Who am I to argue with someone’s aunt? And because it is. It also said that this recipe does not double.

ingredients for best banana bread ever in a mixing bowl

Mason Jar Banana Bread

I tried baking this banana bread batter in individual mason jars and they turned out fantastic -perfect for serving at gatherings and for gift-giving.

  1. Preheat oven to 350 degrees. Grease mason jars with cooking spray and place them on a baking sheet.
  2. Follow the instructions listed above (and in the recipe card below) for how to prepare a banana bread batter.
  3. Pour batter into clean wide-mouthed mason jars about halfway full leaving enough room for the bread to rise.
  4. Bake in preheated oven until a toothpick inserted in the center comes out clean.
  5. Remove from oven and enjoy or immediately put a lid and ring on each jar, so the lids will seal while the bread cools.
  6. Once the lids are sealed shut, store mason jar banana bread in the refrigerator for up to a week.

Tips & Tricks

  • The browner the banana the better. Overripe bananas are super sweet and make this bread super moist.
  • Mash bananas with an electric mixer over low speed (or with a fork).
  • Be careful not to overmix the batter as your bread could turn out tough and dry.
  • This recipe does not make a banana bread that rises a bunch. The texture is rich and condensed as banana bread should be.
  • For healthy banana bread, you can use applesauce in place of oil and yield the same great tasting results. A couple of readers mentioned replacing oil with apple sauce and loved it.
collage of mixing bowls with best banana bread ever ingredients

Why is Banana Bread So Good?

  • Simple ingredients that you can easily locate in the grocery store (that is if you don’t already have them on hand).
  • Fight food waste. Make banana bread with overripe bananas before they get tossed in the trash.
  • Perfect texture. Makes an incredibly moist bread with density.
  • Make two loaves. Enjoy one now and freeze the other for later.
collage of before and after best banana bread ever in a pan

Banana Bread Mix-Ins //

Homemade banana bread variations are not limited to just adding nuts and chocolate. Try making the best banana bread with one of these mix-in ideas.

  • Small Dried Fruit -raisins, cranberries, dates, golden raisins, etc.
  • Warming Spices cinnamon, nutmeg, clove, allspice, etc.
  • Fresh Fruit – fresh slices of banana, strawberries, blueberries, etc.
  • Nut Butters -peanut butter, almond butter, Nutella, etc.
loaf of best banana bread ever sliced with chocolate chunks and bananas

How to Store and Reheat //

Storing: To store banana nut bread loaves or muffins, let them cool completely. Then, wrap loaves (or individual muffins) tightly in plastic wrap. Store in an airtight container in the refrigerator for up to a week.

Make-Ahead and Freezer Options

Freezing: Banana bread is a great sweet treat to make and freeze for later. Let banana bread loaves or muffins cool to room temperature. Then, wrap loaves (or single muffins) securely in plastic wrap. Store in an airtight container in the freezer for up to 4 months.

close up of best banana bread ever on parchment paper with chocolate chunks and a knife


How do I make banana nut bread moist?

To make banana bread moister, use vegetable oil, applesauce, or sour cream, be careful not to over-mix the dough, and do not overbake.

Why is my banana bread not fluffy?

Banana bread generally is not as “fluffy” like cookies and cakes but they should certainly have some lightness to them. The more you mix the dough, the tougher and heavier the bread will turn out, so do not overmix.

How long should I cool banana nut bread before slicing?

You definitely want to let the bread cool and finish firming up before slicing it. Wait at least 10 minutes or until the bread is just barely warm.

More Banana Recipes

Banana Cream Cheese Muffins

Nutella Swirl Banana Bread

White Chocolate Banana Bread

Frozen Bananas

best banana bread ever on parchment paper with a knife and cups of coffee

The Best Banana Bread Ever

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

The Best Banana Bread Ever is quick, easy, and absolutely delicious. This moist, flavorful banana bread is made with overripe bananas and buttermilk with the option to add crunchy nuts and/or chocolate chunks.


  • 2 ripe bananas
  • 2 eggs
  • 1 1/2 cups sugar
  • 1/2 cup oil
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pecans (I like walnuts in this bread too)


  1. Mash the bananas with a fork in a large bowl.
  2. Add the eggs, sugar, oil, buttermilk, and vanilla.
  3. Mix the wet ingredients really well.
  4. Add the flour, baking soda, and salt.
  5. Mix until just combined. You do not want to over-mix this batter.
  6. Fold in the nuts or chocolate chips.
  7. Pour the batter into a loaf pan coated with cooking spray.
  8. Bake the bread in a preheated 350-degree oven for about an hour, or when a tester comes out clean.


Add pecans, walnuts, milk chocolate, dark chocolate chunks.

The muffins baked in about 18 minutes.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 74 Comments

  1. Gerry Durisin

    The last comment surprised me — why wouldn’t a recipe like this double to make two loaves?

    Love your recipes!!

    1. bakedbree

      Not all recipes double well. Something about the proportions.

  2. Kerri Price

    I think a trip to a Tahoe snow park is in order! It’s less than a 2-hour drive! lol
    Thanks for the banana bread recipe. I saved several very ripe bananas in my freezer just for this purpose.

    1. bakedbree

      i hope you like this one.

  3. Cair

    This looks great, Bree. Your timing is perfect, too, because I made banana bread last week and said I had to find a better recipe. If this is the “best ever” then I don’t need to look any further. Thank-you. Any chance gingersnaps are up next? I need a new recipe for those, too.

    1. bakedbree

      I have a Molasses Spice Cookie recipe that is wonderful. It is on the recipe page.

  4. Denise

    Your kids look like they are haivng fun in the snow. I love the picture of your daughter peeking around the tree……so cute! What a cute idea of putting the bread in the mason jars, I will have to try it. I will have to put this bread to the test, to see if is the best ever banana bread because so far my picky teenager, who loves bread, has not liked any banana bread I have ever made. I’ll let you know. Thanks!

    1. bakedbree

      Please do, I am eager to find out the verdict.

  5. Lori

    And my daughter just asked today if we could make banana bread soon! I have a recipe that I love, but am willing to try a new one. I have a question about the package of “Buttermilk Blend” in the photo…is that dried buttermilk that you add water to? Thanks..

    Oh, and I made your Cranberry Lime Curd Tart for a Christmas party and it was a hit!

    1. bakedbree

      Yes, I love buttermilk powder. I always buy butermilk and never use it before it goes bad, so I started using the powder and it is great.

      1. Lisa Anderson

        I had the same question – glad someone asked. I thought I was missing something. And I had NO Idea you could do Buttermilk powder! I’m the same way – I buy it and then can never use it all before it goes bad. I will have to look for this for sure! Bree is in the area with the powder milk or in the baking isle where you buy it?

        1. bakedbree

          Buttermilk powder is the best. Sometimes it is in the baking aisle near the baking powder and stuff. I have also found it near the powdered milk. I got mine at Whole Foods, but have also ordered it online.

          1. Lisa Anderson

            Found it last night at the store – different brand but found it both places actually – baking isle as well as with powdered milk. One was a box with 4 envelopes that each make 1 cup and then a canister that was more powder and could be scooped out to make different volumes. Can’t wait to try – I can’t believe I never knew this product existed…and how much butter milk has reached it’s demise never being used before I could use it all up! My mom loves the drink butter milk so when she’s visiting it doesn’t go to waste but since she’s not visiting as often as I bake or might need it, it goes bad. THANKS!!

            1. bakedbree

              I have never seen a packet before! I usually get the canister or one that is in a large bag. Glad that I could help with your buttermilk spoilage problems.

  6. Maia

    I was just on my way home from a shift at the hospital thinking that I wanted to make banana bread – normally I just use the Joy of Cooking recipe I have, but I like the sound of the buttermilk in this! So – bring on the Best Banana Bread ever!
    On a side note – I can officially report that Nova Scotia was doing pretty well for not being too snowy at all (well, in Halifax that is) until last night but now the joys of shovelling have begun. Looking forward to curling up in cozy chair with warm banana bread and enjoying the pretty snowy view out my window. Thanks for the great recipe!

    1. bakedbree

      I hope that you liked this recipe.

  7. Erica

    I am going to have to try making them in re jars. They are adorable.

    1. bakedbree

      I love making anything in a jar!

  8. Mary @ Delightful Bitefuls

    Oh, this looks so great!

    1. bakedbree

      thank you Mary!

  9. Shailender @ Valentine Vacation

    Your recipe is looking delicious as ever but I must say that your daughter is very beautiful & cute.

    1. bakedbree

      awww. thank you!

  10. Amanda

    Hey Bree,
    You just missed a Nova Scotian storm here on Wednesday! Lots of sledding to be had πŸ™‚ What do you mean, you don’t miss stuffing your kids into snow suits, come on, it’s so much fun πŸ™‚ I’m definitely trying your recipe, banana bread is one of Charlotte’s favourite treats! Hope all is well with you guys! The kids are growing so fast, they are gorgeous. I love following your adventures. I am envious of your energy and talents!

    1. bakedbree

      Yeah, I really don’t miss it at all! lol… We are great. They are getting so big it is crazy. Ava lost her first tooth over the weekend. Oh stop it, you are amazing too! I miss our afternoons together.

  11. Laura

    My two boys -love- helping me make banana bread. In fact this reminds me that I have a few over-ripe bananas waiting to be turned into banana bread! I like walnuts in the bread but usually have to leave them out due to picky 2 1/2 and 5 year olds. Sometimes if we’re feeling fancy we spread a layer of chocolate chips in the middle of the bread!

    Laura in Ludwigsburg

    1. bakedbree

      Chocolate chips in banana bread sound delicious!

  12. Lisa

    That’s so great that you found the recipe you were looking for. It looks moist and delicious. Cute idea to bake it in those little jars and your daughter looks adorable too.

    1. bakedbree

      thanks Lisa!

  13. Marissa

    Banana bread is one of my favorite things!! My mom has a recipe that she always made whenever we had bananas that were going bad, and now I do the same thing- of course! πŸ™‚


    1. bakedbree

      I don’t make it very often, but I love it when I do.

  14. Mama Kelly aka Jia

    I love banana bread and am thinking of making it (and zucchini bread) as grab and go breakfasts for myself on workday mornings.

    1. bakedbree

      that is a great idea.

  15. Colleen

    Your little girl’s chubby cheeks in that snowsuit – So adorable! She is so cute.

    Banana bread is a staple in my house. I can’t believe people actually throw out brown bananas. I never thought about putting the batter in mason jars. Very clever. I will try that next time.

    1. bakedbree

      Thanks Colleen. She looks so little.

  16. Tanya at Ignite Your

    I love banana bread and banana muffins. It’s the best way to use those sort-of rotting bananas. Excited about trying the mason jar idea, I have never heard of that. Thanks for sharing-

    1. bakedbree

      My pleasure Tanya!

  17. Katie

    Looks delicious – I love banana bread. Do you think you could leave out the nuts and replace with more banana chunks?

    1. bakedbree

      Add more banana or just leave it out altogether.

  18. Kibba

    That recipe looks great, but I am totally digging your counter top. So cool!

    1. bakedbree

      thanks! I really love my Corian, but I would have picked a more subtle color. It came with the house.

  19. Kaitlin

    Wow, the name does not lie, truly “The Best Banana Bread Ever”. The entire loaf was gone in no time!

    1. bakedbree

      this makes me so happy! Glad that it did not disappoint.

  20. Pam

    This was amazing!!!!!!! Tossed out my old banana bread recipe. I swapped the oil with applesauce and it was still freakin’ awesome. Something weird happened though…A little sliver to the left of the center would not bake? It was still gooey, so weird. Do you think it was because of the applesauce? Maybe I used too small of a loaf pan? I don’t know, I am pretty new to baking, which is why I love your blog;) We just ate around that part though:)

    1. bakedbree

      Try rotating your pan during baking. I helps to bake more evenly. Glad that you liked it.

  21. Sandy

    Found your site on my daughters photo web site. ( We are having a bridal shower for my other daughter in Feb. & the Banana Bread in the jelly mason jars fit our theme . Did a trial run on the recipe….OH sooo good ! It’s definitely on our menu for the shower !
    Thank you !

    1. bakedbree

      Please send me some pictures! I would love to see them in. Glad that you liked them.

  22. Michelle

    This is baking in my oven right now…so excited to eat some! I swapped the oil for applesauce as well. Can’t wait to try in muffin form tomorrow, thanks again for another delicious recipe!

    1. bakedbree

      you are welcome! Let me know how it is with the applesauce swap.

  23. Jade

    Better late than never… We’re having a fluke May storm here in Vegas, and the CC and I thought a warm banana bread would do us some good. So of course I had to see if you had a recipe for one. Why do I ever question it?! Baking now, sans nuts, but it’s already smelling heavenly. Thank you again for another wonderful recipe!

    1. bakedbree

      you are welcome Jade! Glad that you like it.

  24. Lisa Anderson

    Made these tonight – made them into muffins – pretty darn good. Was thinking of taking some into the office to share with co-workers but I don’t think any will make it there! The kids will love breakfast in the morning…more so than usual of course! ;o)

  25. Harriett

    I have no buttermilk in the house can I use whole milk or sour cream instead

    1. bakedbree

      Add a teaspoon or so of lemon juice or vinegar to your milk. Let it sit for a minute or two, then you have buttermilk. πŸ™‚

  26. Amanda

    My husband loves banana bread, cake, shakes, etc and when I found this, I just had to make it. My parents have a banana tree out in the backyard and we have a ton and I really needed to make something good with the fresh bananas. Only problem was that I had no baking soda, I only had baking powder. I tried to sub using ratios i found online. I’m done baking now, I hope it tastes as good as yours looks in the pictures!! Do you have any suggestions for this type of substitution?

    1. bakedbree

      I really don’t. I don’t substitute leaveners if I can help it.

  27. Lulu

    I too grew up in Nova Scotia. My mother had a recipe for banana bread/loaf from a Woman’s Day. Remember those inserts that were rough paper, slim, yellow or beige – they were torn out and easily kept in the recipe box or book. Well, this one was the best ever, dark, moist, not like cake. Guess what? My mother cannot find that recipe in her collection. I have yet to find one that even comes close. I’ll try this one, but I know her recipe never contained buttermilk. I was a teenager, and a transplant to North Carolina by the time I had ever heard of such a thing. Thanks for sharing your story and the recipe. I’ll try it this week as we have many ripe bananas at the moment.

    1. bakedbree

      I hope that you like this one Lulu.

  28. Michelle

    Was delicious with applesauce! Am currently making it again, although I missed the does not double note and I doubled it. Here’s hoping its not awful….

    1. bakedbree

      I included that because that is what it said on the recipe card. I hope that it turned out okay.

  29. Veronica

    Do you add 1/3 cup buttermilk powder or do you add just a tablespoon of the buttermilk blend and then a 1/3 cup water?

    1. bakedbree

      I make the buttermilk according to the directions on the package.

  30. judy shockley

    thanks for the new awesome recipe ,i have the opposite problem with buttermilk ,my hubby drinks to his content ,and i let him ,he is terminal πŸ™ but I have faith .I never heard of buttermilk powered,gotta find it?

  31. Tara

    I was looking for a new banana bread recipe tonight and came across this one. Funny enough, I live in Halifax Nova Scotia, Canada. Last year we had a lot of snow! In the span of two months, we received over 270 cm of snow. Your daughter would have enjoyed sledding that Winter.

    Looking forward to trying the recipe. Cheers.

    1. bakedbree

      Yes she would!

  32. Joshua Rhodes

    Looking forward to trying this in the near future. Any ideas for making something like this or other fruit breads gluten free?

    1. bakedbree

      I would start by using a cup for cup flour substitute. King Arthur has a good one. And as for another fruit, you could try apple.

  33. Carolyn Gager

    About 7-ish years ago, I found this recipe when I was trying to compile a few that I wanted to try in my hunt for a favorite. In one day I baked, and tasted, a Reese’s banana bread, a cinnamon banana bread, a nutty banana bread, banana nut muffins, and this recipe: “the best”. It was easily the simplest of the group, with the least ingredients and work. I was not expecting the result. Blew the rest out of the water and I haven’t look back. I’ve probably made this recipe *several* dozen times in the intervening years, and have handed out copies of the recipe to many people. I recently made it and was asked for the source, so I spent a little while trying to figure out where I found it. Finally I remembered that I pinned it on Pinterest and I eventually found my way back to your site! Thanks for all the delicious bread!

    1. bakedbree

      This makes me so happy! I agree, it is the best and I ALWAYS come back to it.

  34. Pingback: Nutella Swirl Banana Bread

  35. Dolores

    I always follow the directions exactly before I adjust any recipe. Well, I used a loaf pan and when I poured in the mixture, it was right to the top of the pan. I used a regular loaf pan measuring 4 1/2 x 8 1/2 x 2 1/2. Needless to say this pan was not big enough! A bunch flowed over causing the droppings to burn on the bottom of the oven. Your directions said to use a loaf pan. I now you also used canning jars in your recipe but I didn’t have that to use so I assumed it would all go into the pan. I wish I would have put it into a 9″ x 9″ pan. I think that would have worked great. Even if I would have put half into two pans, they would have been very small loaves. Did you use a larger loaf pan? I broke off some of the bread that’s overhanging on the pan and it does taste delicious! Marking my recipe for the next time I make this!

    1. Bree Hester

      I think that my loaf is a 9×5.

  36. Dolores

    That would make sense then…I’m eating a slice now and it IS very delicious. I did notice the middle is a bit gooey so a bigger pan and less batter would help! Next time I’ll make sure to only fill the pan about half way up and make muffins out of the rest of it. I should know better about not filling up a pan but wanted to follow directions and it only said a loaf pan. Thanks Bree!

  37. Lorie

    This truly was the most awesome banana bread! I made it 2 weeks in a row because it was so good. I used applesauce in place of the oil and did add the chocolate chips. I made the buttermilk from a recipe I found on sugarspunrun. Add 1 Tbsp to a liquid measuring cup and add the milk to the 1 cup line. The milk will thicken and look a little chunky or curdled which is what you want! Thanks for the great recipe! I’m going to check out some more now!

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