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.

Close up of sliced banana bread.

Best Ever 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. And it can be made gluten free.

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?

Loaf of banana bread sliced.

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!

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.

Sliced banana bread with slices taken out.

Buttermilk in Best Ever 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. And after you try it, you need to try my banana nut bread cookies!

How to make the best Ever 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 bananas on a pan lined with foil and a pot of brown butter.

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.

Process shots showing how to make banana bread.

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.

Unbaked and baked banana bread in loaf pans.

Common questions about Best Ever Banana 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.

More bread recipes you’ll love

Best Ever Banana Bread

4.67 from 445 votes
Loaf of banana bread sliced.
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.
Jen Sobjack
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Serving Size 10


  • 4 large very ripe bananas
  • ½ cup (113 g) unsalted butter
  • ¾ cup (158 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60 ml) buttermilk, room temperature
  • 2 cups (260 g) all-purpose flour, sifted
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (57 g) 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 9×5-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. 


  • 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.
  • Place the roasted banana in the refrigerator to speed up the cooling process.
  • Greek yogurt or sour cream can be used in place of buttermilk.
  • Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done. 
Make ahead tip
  1. 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. 
  2. Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.


Serving: 1slice | Calories: 334kcal | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 224mg | Potassium: 268mg | Fiber: 2g | Sugar: 22g | Vitamin A: 372IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American

Inspired by Simply Recipes

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Recipe Rating


  1. Chy Phillips says:

    5 stars
    This recipe will be kept forever.

  2. Love this recipe! I added chopped butterscotch chips and mini chocolate chips, also baked in mini loaf pans ! Perfect for my granddaughter to grab before walking to her college classes ! No nuts !

  3. 5 stars
    Made this tonight came out so beautiful I didn’t want to slice it, but my grandson was insistent on having a slice. Thank you everyone enjoyed it! Next we’re doing the zuchini bread in muffin form.

  4. I have 8 x 4 paper loaf pans that you can bake directly in and then top with lids, any idea on bake time if I use these instead of metal pans?

    1. Jen Sobjack says:

      I don’t have advice for this because I’ve never baked the recipe this way. I’m sorry.

  5. Can this recipe be used for muffins instead of a loaf?
    What would the oven temperature be and the baking time, if it can be used for muffins?

    1. Jen Sobjack says:

      I’ve never made this recipe into muffins. I imagine it would be fine to do. The bake temp would remain the same but the time would need to be adjusted slightly.

      1. Mary Lou Luna says:

        Thank you for this recipe

  6. Excellent recipe. The roasted bananas and brown butter as well as only using brown sugar (which I often also do in other recipes) make this bread so lush and delicious. I used sour cream in place of the buttermilk and I added a generous amount of chopped up dark chocolate, a small amount of chopped white chocolate, as well as a few handfuls of semi sweet chocolate chips. I’ll definitely come back to this recipe again and will experiment with a few tweaks to it like adding some peanut butter and/or oatmeal to it. I’d include a picture, but it’s so good it’s already been eaten. Yummy!

    1. Jen Sobjack says:

      The recipe calls for 4 bananas.

  7. Melissa Brian Gilbert says:

    5 stars
    I love banana bread!
    I have never had one this good! Thanks to the chef

  8. 5 stars
    I made this recipe a while ago and it was easy and really good

  9. I’ve made this a few times already, and its a fast favourite! Thanks so much for sharing!!!