World’s BEST Banana Bread – No Kidding!


I always thought my recipe for banana-nut bread was great…right up until I used the recipe given on
America’s Test Kitchen.  The difference in texture and taste is incredible, and I will never make banana bread by any other recipe again!  This recipe and this techniques yields, hands-down, the very best, most toothsome bread you will ever consume.  I promise, and I’ve made it nearly a hundred times with the same exceptional results.


The BEST Banana Bread


Butter a non-stick bread pan, then flour well.  (The flour is really important for the bread to “climb” against while baking.  I had not done that before, and it makes a huge difference!)

Combine and mix well the following dry ingredients in a bowl and set aside:


2 cups AP flour

¾ cup sugar

½ cup toasted coarsely chopped walnuts

½ teaspoon baking soda

½ teaspoon salt


In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don’t puree – the banana needs to be chunky)


To the bananas, add and combine: (but try not to reduce the banana chunks)


2 large eggs, beaten

6 Tablespoons melted butter

1 teaspoon vanilla

¼ cup buttermilk or plain yogurt


Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened.  Pour into the prepared bread pan and spread the mixture evenly across the top.


Bake in a preheated 350-degree (F) oven for 45-50 minutes.


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~ by eheavenlygads on March 13, 2007.

28 Responses to “World’s BEST Banana Bread – No Kidding!”

  1. this bread kicks ass!

    From SpinningSugar: I’m glad you liked it. Knew you would… Happy baking and best wishes.

  2. any ideas about what to do with this extra butter milk?
    gimme somethin good, i like everything!

    best wishes to you too, victor

    From Spinning Sugar: Victor, you have single-handedly (ahem) inspired me to add more, as promised, to this blog! I shall, with pleasure, add a few of my favorites using buttermilk today.

    And, fyi, buttermilk lasts a long time under refrigeration…much longer than regular milk.

    Thanks for popping in. Happy baking!

  3. Yumm! This was by far the easiest and best banana bread I’ve ever made. Very moist and flavorful. My husband loved it too!

    SpinningSugar: I am so glad all of you enjoyed it, Robin. Happy baking, and thank you for stopping by.

  4. Thanks for sharing! I made this last night and it came out very moist and delicious! I used regular milk rather than buttermilk or yogurt since that’s what I had on hand. Might cut back a bit on the butter next time… seemed to have a bit of an oily aftertaste… might add some lemon zest too, the thoughts are a turning! Yum!

  5. what is AP flour??

    SpinningSugar: AP is All Purpose flour. Sorry for the confusion, Jen.

  6. I thought it impossible to find a better, easier Banana Bread than my mothers! It is the same receipe! It can’t be beat.

  7. Very moist with a great texture. Will definitely replace my old recipe with this one.

  8. Very good banana bread. I made the buttermilk with a 1/4 cup of skim and a splash of lemon juice.. worked out fine. I like the crispy top, moist centre. I added an extra banana. I think next time i’ll add some chocolate chips.. thanks!

  9. I made this using whole wheat flour and it’s yummy. I was a bit concerned about baking time since I live in the other mile high city (Albuquerque, NM) and I baked in a convection oven, so I started the toothpick test at about 40 mins. I found that it took about 53 mins to bake thoroughly. Thanks for sharing this great recipe!

  10. Just made this bread this morning – it was DELICIOUS! Thanks for posting it. :)

  11. I didn’t have any buttermilk, so I sub’ed for apple sauce! Addes some cinn/nutmeg too. Delicious!

  12. Funny…I googled World’s best banana bread and it took me here. I’m definitely going to give this a try this weekend. Thanks!

  13. My family had this banana bread and it was extremely good. I personally like it warm/toasted. I didn’t have the vanilla and subsituted that with Rum extract. I used Pecans instead of Walnuts too. Thanks for the Best Banana Bread Ever!!!

  14. Very good banana bread, the buttermilk is a must, gives it a tangy taste. It will
    be interesting to know how it tastes after it cools off!!!! I will make it again very

  15. cooking it now can’t wait

  16. This was the worst bananna bread I ever made. Dry and the center was raw when cooked as directed. When I cooked longer to finish center the outer was almost burnt and very hard.

  17. This bread came out GREAT! I used yogurt and instead of nuts put in chocolate chips

  18. I made this recipe last night along with another someone gave me and this banana bread recipe was waaaaay better by far!!!! You have to try to believe it!

  19. This is my fav. banana bread recipe I give small loaves for Christmas to Special People.They say that they look forward to it. The extra buttermilk can be frozen and later used in other recipe’s. Also I have used milk soured with vinager in a pinch.

  20. I made this a couple of weeks ago and I must say THIS IS “the absolute best” banana nut bread I have ever had. I made the recipe exactly as listed and it came out wonderful. I was addicted to it and I don’t think anyone else in my house even got a piece. Thank you so much for sharing this recipe. It is much appreciated.

  21. We live in Costa Rica and our bananas range from three inches to HUGE. Could you possibly tell us how many cups. (My wife made me write this. I told her to use average bananas, BUT….)
    Also, what size pan. (I told her a bread loaf pan, BUT AGAIN……

  22. i googled for best banana bread because my husband want me to learn it and i found this recipe it looks delicious… i wanted to try it immediatly but i don’t have bananas i’ll buy and bake it for him tomorrow :)
    thanx alot for this yummy recipe.

  23. I made this banana bread according to the recipe and it turned out fabulous!!! I made it again but only had strawberry yogurt and used that, I also used a thrid cup instead of a quarter. I didn’t think it could get any better than the first time I made it…I was SO wrong!!! With an extra little bit of the strawberry yougurt, (you can’t actually taste the strawberry by the way) this bread was STELLAR!!! OUT OF THIS WORLD!!! I made 3 small loaves that were gone in a single evening. We couldn’t get enough of this bread!!! I’ve tried other banana bread recipes and as far as I’m concerned, the yogurt in the recipe is the key to the whole thing!!!

  24. This bread was delicious. I made it exactly as you described using yogurt. It is a cross between cake and bread in texture and is not overly sweet. It held together well when we sliced it right out of the oven because the smell was irresistable! Thank you. This one is a keeper.

  25. it’s All-Purpose flour :)

  26. How many loaves does this make?

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