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Bon Appétit

Julia's Best Banana Bread

4.1

(1133)

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This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Recipe information

  • Yield

    8 Servings

Ingredients

Nonstick vegetable oil spray

1¾

cups all-purpose flour

1½

teaspoon baking soda

¾

teaspoon kosher salt

3

large eggs

1½

cups sugar

1

cup mashed ripe bananas (about 2 large)

¾

cup vegetable oil

Preparation

  1. Step 1

    Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

    Step 2

    Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

    Step 3

    DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.

Nutrition Per Serving

8 servings
1 serving contains:
Calories (kcal) 410
Fat (g) 23
Saturated Fat (g) 3.5
Cholesterol (mg) 80
Carbohydrates (g) 53
Dietary Fiber (g) 1
Total Sugars (g) 31
Protein (g) 5
Sodium (mg) 440
Explore Bon AppétitLoaf CakeCakeDessertAmericanBananaFruitEasySnackNut-FreeDairy-FreeVegetarianBakingBreakfast
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Reviews (1133)

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  • I have done this recipe twice, using olive oil, at least four bananas, walnuts, and raisins, and vanilla extract. Really excellent

    • Valery

    • New York, NY

    • 4/26/2023

  • I like this recipe was easy. I did add pinch of cinnamon and used 1/2 white and dark brown sugar as it gives a nice dark color and rustic taste.

    • Gab

    • Northern Virginia

    • 2/4/2023

  • This is the absolute best banana bread I've ever made. I do think it comes out better with the smaller loaf pan.

    • Anonymous

    • 2/2/2023

  • I double this recipe and make it as a sheet cake all the time and it is BOMB. I will literally never use another banana bread recipe again.

    • Nyashy

    • 11/9/2022

  • I have been making this recipe for awhile now as it is excellent and always perfect. I use olive oil rather than vegetable oil as it gives it a richness and better taste.

    • Rachel

    • 9/9/2022

  • I have been making this recipe for years! It's seriously the best one I've ever tried. I did make a few modifications. I use 3 small, very overripe bananas, swap out the canola oil for coconut oil, add a tsp of vanilla and sprinkle the top with a little cinnamon just before baking. People's ovens vary so you may need to experiment with the baking time, but 65 min in my oven works perfectly. Its always super moist and although the top is kinda dark, its never burnt tasting. I also wrap the loaf in saran wrap before its completely cooled and that helps lock in the moisture. Never lasts more than 2 days in my house without getting devoured. :)

    • Lori V.

    • Riverside, CA

    • 7/12/2022

  • I absolutely adore this recipe. It is crusty and crunchy on the outside, moist and fantastically tasty on the inside. I occasionally trade the vegetable oil for coconut oil, add unsweetened shredded coconut, and toasted macadamia nuts. To die for.

    • Missconductpdx

    • Portland, Or

    • 7/6/2022