Best Ever Banana Bread

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This Best EVER Banana Bread recipe is the only one you will ever need! It’s easy, flavorful, and will quickly become your new favorite.

Above view of banana bread sitting on white parchment paper with three slices through the bread.

Best Banana Bread Recipe

This is honestly the best banana bread recipe ever! It’s basically my easy banana bread but with brown butter, buttermilk, and roasted bananas to give the bread the ultimate flavor and texture. Just take a look at the reviews and photos from people who have made it on Pinterest.

Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.

It can easily be enjoyed in place of dessert or for breakfast. It also makes a great snack between meals.

This best banana bread recipe is so moist and absolutely the most delicious bread you will ever taste. Why is this banana bread is so incredible?

Above view of banana bread with three slices taken. One of the slices is laying flat so the inside of the bread is visible.

To begin with, it contains 4 large bananas. As if that isn’t enough to make the bread flavorful, I went and roasted them.

That made the bread more flavorful and naturally sweet!

It’s similar to my Roasted Yogurt Banana Bread but way better. And much less healthy…

I used all brown sugar for a moist and sweet richness. Brown sugar will do wonders for quick bread, cakes, and cookies. I use it almost everything I bake.

To add to the already wonderfully rich flavor, I added brown butter. I’ve done this before with banana cupcakes and easy banana cake and let me tell you, brown butter and bananas are fantastic together.

Close up view of inside of sliced banana bread with nuts.

Buttermilk Banana Bread

As if this banana bread could get any moister, I chose to incorporate buttermilk.

I love buttermilk in baked goods, especially in my cheddar jalapeno buttermilk bread. It adds a soft, tender texture that just melts in your mouth.

I added some chopped walnuts which are completely optional. I’m a huge fan of contrasts in texture and loved the soft crunch in each bite of bread.

This recipe has taken a classic banana bread and vamped it up to make it even more delightful. After one bite, I’m certain you will agree that it is indeed a tasty buttermilk banana bread recipe.

How to make the best banana bread?

Step 1: Roast the bananas and brown the butter

Roasting the bananas enhances their sweetness and flavor. That paired with browned butter make the ultimate banana bread.

roasted banana on a pan lined with foil

brown butter in a stainless steel pot

Step 2: Mix the batter

Follow the usual technique for making quick bread – mix the wet ingredients, mix the dry ingredients, then combine the two.

banana bread batter in glass bowl

Step 3: Bake the bread

Bake the bread in a light colored loaf pan for best results. Dark pans and glass pans retain heat too well and will cause the bread to come out too dark or possibly burn before the inside had finished cooking.

banana bread batter in loaf pan

baked banana bread in loaf pan

Common questions about Best Ever Banana Nut Bread

Why are cup measurements not given for the bananas?

This recipe calls for roasting the bananas in their skin. You would not be able to measure out x cup amount before roasting. Choose the largest bananas you see in the market and you will have success with the recipe.

What can I use besides buttermilk?

You can replace the buttermilk in this recipe with plain yogurt or sour cream. Greek yogurt works best.

Can I use frozen bananas to make this bread?

While I’ve not done this myself, a reader has. She placed the frozen bananas directly in the oven to roast. She didn’t thaw them and the recipe came out perfect.

Tools needed

More bread recipes you’ll love

This Best EVER Banana Bread recipe is the only one you will ever need!

Best Ever Banana Bread

This Best EVER Banana Bread recipe is the only one you will ever need! It’s easy, flavorful, and will quickly become your new favorite.
4.97 from 52 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 45 minutes
Servings: 10 servings
Calories: 302
Author: Jen Sobjack


  • 4 large very ripe bananas
  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup buttermilk, room temperature
  • 2 cups all-purpose flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts, optional


  • Preheat your oven to 350ºF.
  • Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
  • While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
  • Lightly grease and flour a 9x5-inch loaf pan. Set aside.
  • In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
  • Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.
  • In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.
  • Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
  • Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack. 

Make ahead tip

  • The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days. 
  • Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.


1. Cup measurements are not given for the bananas because they are roasted in their skin. There's no way to measure them before roasting. Choose the largest bananas when shopping for this recipe and you should have great results.
2. Place the roasted banana in the refrigerator to speed up the cooling process.
3. Greek yogurt or sour cream can be used in place of buttermilk.
4.Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done. 
Inspired by Simply Recipes


Calories: 302kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Sodium: 112mg | Sugar: 10g

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  • Cookie Gramma Linda

    Always looking to try a new banana bread recipe so gave this a whirl. Thought it sounded interesting in roasting the bananas (which I had never tried) and browning the butter. Have to be honest tho I was a bit disappointed. The bread did not seem to have a lot of flavor. Was a tad dry (even tho I didn’t think I overbaked it). I may try again sometime but won’t throw away my old go=to tried and true recipes. Thank you tho for sharing the recipe!

    • Jen Sobjack

      I’m sorry you were unhappy with the recipe. I can’t understand how it was flavorless with 4 roasted bananas and brown butter. It just goes to show that everyone’s tastes are different.

  • lisa

    Follow-up- I took it out of the oven after a little over an hour and WOW. I put cranberries in mine and used fake sugar ( do mix the chopped cranberries in sugar and set aside in a separate bowl before folding into the batter). This is truly the best. I added baking powder as well so it wasn’t dense and love the cake like texture (we do not have much humidity here so everything comes out flat and dense).

    I will make this again as I have cranberries and more overripe bananas!

  • lisa

    It’s in the oven right now. I used fake sugar and added cranberries. It looks and sounds awesome so I’ll give an update once it’s done!

  • Mary Jane Wright

    The best I have ever tasted. I would change nothing. Who counts calories or focuses on nutritional equivalents this time of the year? Not me.

  • Jess

    Thanks for the awesome recipe! Of course it would’ve been easier for me if I wasn’t so over enthusiastic! I didn’t roast the bananas or brown the butter 🙄 I just whipped the batter up and piped it into paper muffin wraps….delicious 😋 perfect for the kids lunchboxes!

  • Phyllis

    I made this today-delicious! I put the butter in a pie plate and put in oven at same time as bananas. Also I freeze my overripe bananas which works perfectly with baking bananas before mixing in-I don’t have to defrost!

  • SandraV

    This is THE BEST BANANA BREAD RECIPE EVER! Sure, it was a little bit extra effort but with this AMAZING result….TOTALLY worth it! I don’t even want to share with anyone until I make more! Other recipes always left me wanting “something” more that I just couldn’t put my finger on, I was never quite satisfied. But your recipe has done it…..answered all of my wishes. Thank you for sharing your amazing gift with the world. I can’t wait to explore your other recipes!

  • Abigail Preko

    I told my husband I’ve baked banana bread and wanted him to have a bite. When my husband tasted it he said “cake” I corrected “no bread, bread not cake”. It is very flavourful and moist. So moist I don’t think overbaking it can even cause dryness. Thanks for sharing this recipe. Not too sweet but will reduce sugar to 1/2 cup .

  • Sofía

    Hey there,
    this recipe is just amazing! So easy to make and absolutely DELICIOUS!! as soon as we tasted it, my children and I started imagining how to serve it next time: with greek yogurt over it, with ice cream on top while still warm, adding berries inside… yum! thank you for sharing!!

  • Ashlee

    Hi Jen: I currently have a “go-to” banana bread recipe, but I am thinking about giving this one a try. However, before I do, can you please let me know, if I opt to use greek yogurt or sour cream, how much? Is it the same amount as if I was using buttermilk? Thanks for your help!

  • Julie

    In the oven as I type. I added almond milk instead of butternilk. Hopefully it wont ruin it. Also I usually use baking powder. Is there a reason to leave it out?
    Thanks so much!

  • Cecilia

    Hello from Barcelona! I love your blog and baked this amazing Banana Bread for my blog (picnicconfetti). Indeed it tastes like heaven. Thank you su much for the recipe and your beautiful ideas for cooking and baking 🙂

  • K

    I love this blog! I have a few questions. 🙂

    1. Is it ok to sift the flour/bk soda/salt or does sifting result in dryer bread? I accidentally sifted! :/
    2. I don’t have a food processor/blender. Could I just use a fork or potato masher to mash up the banana or will this negatively affect the bread?
    3. Should I move the oven rack lower to bake this bread?
    4. I like using 2 medium loaf pans instead of 1 large. What is the estimated time for 2 medium loaf pans? 🙂
    5. Can I add more buttermilk without messing up the texture? 🙂

    Thanks, dear:)

    • Jen Sobjack

      1. Sifting the dry ingredients together is perfectly fine and will give you a lighter texture.
      2. It’s perfectly okay to mash the bananas with a fork but this will leave chunks of banana throughout the bread.
      3. I usually leave the oven rack in the center of the oven when baking this bread.
      4. I’ve never baked the bread in two small loaves so I’m not sure what the bake will be.
      5. And I don’t suggest adding extra buttermilk. The bread is already very moist.

  • Sarah

    I am so excited to make this on Sunday for an end-of-semester party my graduate school friends and I are having! I have made many different banana bread recipes, but none with roasted bananas and browned butter (omg, i’m drooling just thinking about it). I plan to make this exactly as is, but unfortunately I am gluten free and won’t be able to actually taste it. For future baking, have you spoken to anyone who has tried making this gluten free? If not, I will experiment with some different flours to see how it comes out, but figured I’d ask first! Thanks! 🙂

    • Jen Sobjack

      I haven’t heard from anyone who has substituted with gluten-free flour. But, I think as long as you use a high-quality brand that states on the package it’s a one to one substitute for all-purpose flour, you should be fine. I look forward to hearing how it turns out!

  • DavidB

    This recipe sounds great! I’ve substituted almond milk in place of buttermilk because some of my family members can’t do dairy. It actually is my favorite. Super moist!! Give it a try if you want to get the non dairy version.

  • Rita

    BEST ever banana bread I have ever made or tasted. The roasted bananas are amazing. This is SO good. I’m trying to figure out if I can convert this to Apple bread. Just signed up to FB and am going to try the pumpkin next. Thanks!

  • Shelley

    Hi, I just baked this bread.
    Haven’t tasted it yet, but here’s a couple comments in the interim:
    Prep time says 15min. That would only be in you’ve already roasted and cooled the bananas, and browned and cooled the butter. I didn’t do that, so my prep time was about 45 min.
    I baked it for about 60 minutes, and a skewer test showed some wet crumbs at the bottom. I didn’t want to overtake it, so hopefully, it will be ok.
    The pic of your break looks amazing! Mine has nice colour, but no shine whatsoever, so not sure how yours came out so shiny.
    Can’t wait to taste it though 🙂

  • Phelicia Morton

    This is indeed the best banana bread recipe I’ve made. You had me at browned butter, but the roasted bananas was genious! Thanks!

  • Sherri

    I have made this several times and it is super good! I add 1 tsp of cinnamon, 1/4 tsp nutmeg to mine which is pretty tasty! This is my go to banana bread recipe.

  • Rosa

    Thank you for the wonderful recipe, I am planning on making this for a brunch gathering and wondering if I can prep the batter the night before and bake it in the oven the next morning?

    • Jen Sobjack

      I don’t recommend premixing the batter completely. You can mix all the wet ingredients in one bowl and all the dry ingredients in another. When you’re ready to bake, all you’ll have to do is combine them.

  • Julie

    I doubled the recipe the first time I made this and baked them in disposable foil loaf pans and they turned out delicious. No problems and everyone at work couldn’t help but go back for a second or third slice!

    Thank you for this awesome recipe!

  • Ginger Lewis

    It would be helpful if you gave an approximate cup equivalent of the 3 large bananas. I usually buy small to medium bananas and freeze any that become over ripe. I will just have to give my best guess as to how many bananas I should use.

  • Sam

    Hi Jen,

    I tried this recipe to a Tee! And the crust was quite delicious.. but the inside was VERY dense. Almost oily like when squeezed, it doesn’t look fluffy like your photo. What did I do wrong? Did I beat the mixture for too long perhaps? Not enough flour?

    Please kindly let me know any tips you may have for lighter fluffier banana bread.


    • Jen

      It’s really hard for me to say what you did wrong because I was not in the kitchen with you to see you make it. If the bread was dense, perhaps you used too much flour or over baked it. You could have also overmixed it which would make it tough. I have no idea why your bread was oily. Banana bread should be moist but I’ve never had it come out oily. I’m sorry, I wish I could be more helpful.

  • Heather Heatwole

    I am in the process of making this now. I think it would have been helpful if you had said that things needed doing in advance! I have the bananas in the oven roasting, but it says to then cool completely. Also, the butter needs to be heated and then cooled. This means you can’t go ahead and make the mix up for some time. Maybe I should have read the recipe through first so that I knew bananas needed to be done a long way in advance. Hopefully, the result will be worth it!

    • Jen

      It is always best to read through any recipe before beginning the process of making it. With that said, the bananas do not take long to cool down and you can speed this up by putting them in the refrigerator. While the bananas are roasting, make the browned butter so they both can cool down at the same time. It’s really not that long of a process and certainly well worth it to avoid scrambling the eggs by adding in hot ingredients.

  • Heather

    Hi all, I really love to cook, but when it comes to baking, I’m just not the best at it. I LOVE banana bread and have tried a handful of recipes, but I can’t ever seem to get it right. I tried this recipe today (the ingredients sounded so delicious!) I followed the recipe exactly except I didn’t have any light brown sugar and used dark. I checked the bread at 45 minutes and the toothpick was slightly sticky so I put it in for another 5 minutes. Resulting in it being just slightly over done. The flavor was good, but it’s dry. I said all that to say this happens EVERY TIME I make banana bread, no matter the recipe. Can anyone give me a few pointers or tell me what it is I’m doing wrong? Thanks!

    • Jen

      You could possibly be adding too much flour. Make sure you are using the proper measuring technique. I have an article on how to measure flour. It may be helpful.

      Your oven could also be the issue. Sometimes the temperature can be off or there could be hot spots within. Use an oven thermometer to make sure the oven temperature is correct.

      Also, with this particular banana bread, the bananas are roasted before going into the batter. This softens the bananas and makes them “juicy”. Try not to lose those juices as you cut the skin open to scrape the banana into the batter.

    • Jen

      That’s a really good question! I’ve never roasted a frozen banana so I can’t answer this with confidence. But, I would imagine that you could as long as the skin is intact. I would try it without thawing them first. I’m actually going to test this theory to see which is the better option!

  • Yesica

    This is my first time, but it works. Thanks Jen for the recipe. Thats a good idea to bake the banana first. I really enjoy the cake, and so my baby 🙂

  • Theresa

    Delicious bread, great with coffee. I found an article on banana bread from epicurios, which listed the”must do’s” for flavorful, moist banana bread; and your recipe included them all. In wanting a bit more depth to the flavor, I’ll replace the buttermilk with Greek yogurt or sour cream next time. I baked the bread for 45 minutes, checked for doneness, baked another 10, and it was perfect. It looks just like yours! Easy to follow, consistent recipe. Thanks!

  • Myra

    Absolutely the best banana bresd I’ve ever made. The smell, texture and taste. My taste buds and tummy is rejoicing. Thanks Jen for an amazing recipe.

  • Vanitha

    Looks amazing!! Love bananas and I have always loved them in muffins and quick breads. Interesting that you have roasted the bananas!!! A must try method.

  • Alyssa

    This was amazing! I think I slightly overcooked it by going to the full 65 minutes, but it was still very good!

  • Erin

    This bread is AMAZING! My mom said it’s the best she’s ever had. There’s very little added sugar, so you really taste the sweetness of the roasted bananas. The browned butter adds a really nice touch. Will definitely make again!

  • Kay

    This truly is the BEST banana bread ever! I’m a novice baker, but this recipe was easy to make. The bread is flavorful, moist, and delicious. The roasted bananas added a richness that lingers after every bite. Thanks for sharing.

  • Jill

    I am making this right now and plan to slice it and warm the slices in my waffle maker in the AM. Can’t wait to try it.

  • Lynn | The Road to Honey

    I go totally bananas for banana bread. And you, my friend, managed to elevate it even further with those roasted bananas and brown butter. Heaven! I can’t wait to give it a try in the next loaf I whip up (I have some squishy bananas on top of my fridge begging to be used).

  • Karen

    Question – the directions say to add the yogurt, but there is no yogurt in the ingredients. Did you mean buttermilk, not yogurt? Thanks.

    • Jen Sobjack

      Thank you for bringing this to my attention! I adapted the recipe from my banana yogurt bread and wasn’t careful when typing up the instructions. It is indeed supposed to say buttermilk and not yogurt.

      • Karen

        Thought that might have been the case, but wanted to make sure. I’ve been craving banana bread and this looks delicious!

  • Blair @ The Seasoned Mom

    Oh my gosh…roasted bananas!! Why have I never thought of that?! I really want to try your BEST ever banana bread, since that’s one of the few baked goods that my entire family can agree on. Plus, we always seem to have too many overripe bananas on the counter! Love this!