Ultimate Banana Bread
This single loaf of banana bread is packed with FIVE bananas(!), brown sugar, butter, chopped walnuts, and a sprinkle of sugar on top. It bakes up high, dense, and supremely moist. Ultimate indeed!
I stared at this recipe for years -YEARS – before making it. I saved it from a Cook’s Illustrated magazine, but it took until I had an entire bunch of bananas that had gone black on me to finally dive in and give it a try.
Why had I dismissed it all those years? Quite simply, I always felt like banana bread should be, well, simple. A quick remedy to overripe bananas on the counter that could be in the oven before the first commercial break of your grandma’s favorite soap opera. Spoiler alert: this is not your grandma’s banana bread. The preparation methods seemed over the top to me, so I ignored it for years. Finally, I had some free time on my hands, along with the black bananas, so I decided to give it a try.
Yes, there were more preparation steps and additional preparation time, but this is most definitely the best banana bread I’ve ever made.
The banana flavor is dramatically intensified and the loaf baked up nice and high (all of the banana bread recipes I’ve made over the years have been short and squat). Not that I ever complained; it was all I’d ever known, but I do love a high loaf of bread, be it yeasted or quick. Tall is where it’s at!
Now, let’s talk about the texture. I love, love, loved it. The bread is supremely dense and very moist; while previous attempts at banana bread have all been moist, the dense texture was new to me. It doesn’t feel like it’s going to crumble apart when you handle it; the slices are heavy and substantial.
I also love the sprinkling of granulated sugar on top of the loaf before putting it in the oven – it gives the finished bread a little bit of a sweet crunch on top.
How to Make the Ultimate Banana Bread
Okay here we go, the banana bread that’s a little high maintenance in preparation, but pays off in dividends with the final product… this is how we do it!
- Microwave the bananas, then strain over a bowl to capture all of the juices that have been released.
- Reduce the banana juice in a saucepan to get super concentrated banana flavor without needing to add a ton of extra liquid.
- Mash together the bananas and reduced liquid – ultimate banana flavor!
The rest of the recipe is pretty run-of-the-mill with whisking melted butter (no oil!), eggs, brown sugar (moister and more flavorful than white!), and vanilla into the mashed bananas, then stirring together with the flour mixture.
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All that’s left is to sprinkle the top with sugar and bake away.
Ultimate Banana Bread Recipe Notes
- It’s important that the bananas are not just speckled, but are full-on browning or even black so they can release those delicious juices.
- You can use thawed frozen bananas; if you do so, you do not need to microwave them, simply go to placing them over a fine-mesh strainer (they will release a lot of liquid naturally).
- If you use a 9×5-inch loaf pan, start checking for doneness 5 minutes sooner than the recipe states.
- You can substitute other chopped nuts for the walnuts; use what you love (or omit them completely)!
- This banana bread can be frozen by wrapping in plastic wrap, then foil, and placing it in a freezer bag; freeze for up to 3 months.
If you’re itching to try a new banana bread recipe and you’re not opposed to a few extra steps, give this one a try – I guarantee you’ll love the end result!
If You Like This Ultimate Banana Bread, Try These Recipes:
- Grandma’s Banana Bread
- Peanut Butter Banana Bread with Chocolate Chips
- Zucchini-Banana Bread
- Banana-Chocolate Chip Snack Cake
Watch the Recipe Video:
Four years ago: DIY: Homemade Flour Tortillas
Five years ago: Doggie Pupcakes with Yogurt-Peanut Butter Frosting
Six years ago: Snickers Rice Krispie Treats
Nine years ago: Dog Birthday Cake
Ultimate Banana Bread
Ingredients
- 1¾ cups (249 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 5 large very ripe bananas, about 1¾ to 2 pounds, peeled
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- 2 eggs
- ¾ cup (149 g) light brown sugar
- 1 teaspoon vanilla extract
- ½ cup (57 g) walnuts, coarsely chopped (optional)
- 2 teaspoons granulated sugar
Instructions
- Preheat oven to 350 degres F. Spray an 8½ by 4½-inch loaf pan with non-stick cooking spray; set aside.
- In a large bowl, whisk together the flour, baking soda and salt.
- Place the bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with a paring knife. Microwave on high power until the bananas are soft and have released liquid, about 5 minutes. Transfer the bananas to a fine-mesh strainer placed over a medium bowl and allow to drain, stirring occasionally, or 15 minutes (there should be ½ to ¾ cup liquid).
- Transfer the liquid to a small saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove the pan from the heat, stir the reduced liquid into the bananas, and mash with a potato masher until fairly smooth. Whisk in the butter, eggs, brown sugar and vanilla extract.
- Pour the banana mixture into the flour mixture and stir until just combined, with some streaks of flour remaining. Gently fold in the walnuts, if using. Scrape the batter into the prepared pan. Sprinkle the granulated sugar evenly over the top of the loaf.
- Bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 75 minutes. Cool the bread in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and continue to cool on a wire rack. Serve warm or at room temperature. The bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days. It can also be frozen (the wrapped loaf should then be placed in an resealable freezer bag or double-wrapped with foil) for up to 2 months.
Notes
- It’s important that the bananas are not just speckled, but are full-on browning or even black so they can release those delicious juices.
- You can use thawed frozen bananas; if you do so, you do not need to microwave them, simply go to placing them over a fine-mesh strainer (they will release a lot of liquid naturally).
- If you use a 9×5-inch loaf pan, start checking for doneness 5 minutes sooner than the recipe states.
- You can substitute other chopped nuts for the walnuts; use what you love (or omit them completely)!
- This banana bread can be frozen by wrapping in plastic wrap, then foil, and placing it in a freezer bag; freeze for up to 3 months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in August 2014.
[photos by Ari of Well Seasoned]
How do you get the bread to rise up so high? I have been using a mixer. Is it the folding technique that leaves it fluffy and airy?
I have made this recipe over 20 times. This is the only recipe I use now. Bread is always moist and excellent flavor. I used sanding sugar to sprinkle on top before baking one time when I wanted to use up the end of the container of it and it was such a hit that is all I use now. I highly recommend making this recipe. It is well worth the extra effort.
I already submitted my comments raving about this recipe but forgot to give it the 5 stars it deserves. I will add that when I made 3 small loaves, I baked them for 35 minutes at 350, 40 minutes is ok too.
Thank you, Pat! I want to use 3 small loaf pans so I can use them as gifts, and wanted to make sure I baked them correctly. Thanks for the info!
I’ve been making banana bread for 50 years using various recipes which turned out from ok to pretty good.
This one is in a class all its own , best ever. Wonderful texture and flavour and a little crunch from the sugar on top. I made 3 small loaves thinking I could freeze 2 and enjoy one. I’m pretty sure that won’t happen as they won’t last.
I’ve been making the Grandma’s Banana Bread recipe for years and decided to try this one for a change. Delicious. Bread was tender and flavorful – worth the extra time and clean up. I added a 1/2 teaspoon of cinnamon and a 1/2 teaspoon of pumpkin pie spice for extra flavor.
I first made this on the same day my husband had a group of friends visit for a boy’s weekend. I left it on the side to cool and when I returned the next morning (to a very hungover crowd) the entire thing had been decimated! That must have been 4-5 years ago and I get a request to bake it every single time they visit! This time though one of them has switched to a vegan diet, do you know how I could adapt the recipe?
You could use oil or margarine instead of butter, and flax eggs to replace the eggs,
This is my second time making this. The first wasn’t very successful as I used frozen bananas and they yielded little water. This time 1 3/4 pounds of bananas yielded 1 1/2 cups liquid which took awhile to reduce but notched up the flavour amazingly. I added 1/2 cup bran for fibre and it didn’t ruin the texture. I found it a bit sweet so will reduce the sugar next time to under 1/2 cup. The rest is perfect! More time consuming then normal banana bread but very yummy.
This is my go-to banana bread recipe. The reduced banana syrup just puts the flavor over the top. I also use cacao nibs instead of walnuts, personal preference. I accidentally made a different recipe and my husband said “thanks, but it’s not as good as the last one (this recipe) that you made.” Never. going. back.
While, I will say it’s a slightly more tasty way to make bana bread, it tastes good!
It’s a darker banana bread in colour but overall I’d make it again! The sugar on top was a family favourite
This Banana Bread recipe looks yummy, thanks for sharing this, I bet this will go very well with a cup of coffee.
Looks and sounds great. Want to try this recipe but I dont have a microwave. What do I do then?
You can use frozen, thawed bananas instead. I have that listed in the recipe notes and you don’t need to microwave.
I have made this recipe several times since it was posted. It is now the only recipe I use for banana bread. I have given several loaves as gifts, and everyone I have given it to has asked for the recipe. I now buy the number of bananas I need and put them away to ripen so they don’t inadvertently get eaten before I need them. I have been following your blog for several years, and I have yet to make any of your recipes that have not been fantastic.
Absolutely delicious! Definitely my go to recipe from now on. My only issue was that I didn’t get 1/2 to 3/4 cup liquid from my bananas (even used an extra banana). I got just under 1/4 cup. What did I do wrong?
Keep stirring the bananas in the strainer. Juice settles in bananas so by moving them around it drops to bowl. I had 6 bananas and got 3/4 cup liquid.
Amazing!! I also browned the butter in the small saucepan while the bananas were straining. Highly recommend!
ULTIMATE BANANA BREAD RECIPE IS GREAT FOR BREAKFAST OR SNACK. THANKS FOR YOUR RECIPE.
I have tried another CI recipe with sliced bananas on top and that was so so. This recipe looks incredible! I will definitely try this bread and add some cardamom to it for some warmth.
I’d like to say ~~~ Grandma’s Banana Bread is THE BEST ,easiest and quick and DELICIOUS… I have made the one above, great to try new things. But when time is of the essence, why not back Grandma’s Banana Bread.
Thank you~~
I have to admit I haven’t personally sampled this recipe, but I was intrigued by the extra steps and made it for a coworker who was home with pneumonia. She contacted me and said it was the BEST banana bread she’d ever had; absolutely delicious! Now I have to buy more bananas and make it for my household! Thank you for sharing this great recipe.
I’ve given up sweets for the month, so I will have to wait until February 1st to make this. It looks delicious.
Try this recipe sometime https://www.joyofbaking.com/breakfast/ChocolateBananaBread.html
It is my go to banana bread recipe, I top it with turbinado sugar.
I just happened to notice the section at the end of the recipe where it lists past postings. WOW, has it REALLY been 9 years? The years just fly by. When I began with your blog you were single with a dog, one dog, a beautiful male golden named Einstein and look at you now. And…..9 years ago it was a dog cake. I guess that was for Einstein’s birthday. I lost my Lucy this past June, ON my birthday of all days. I think it was just about the worst day of my life. Its so lonely without her, the house is so empty. But, I’m waiting until warmer weather until I look for a new little girl. Wonder if Eimstein and Lucy are in the same doggie heaven talking about how their humans were always making this good smelling stuff in that box that would get very very hot? I hope so. Someone I grew up with lost his brother only in his 30s, about 20 years ago to cancer. He told me last year that in Steve’s last days Steve would tell him the dog they had as boys, and very close to Steve, would come and lie on the bed with him. I’ve heard many accounts of loved ones coming to be with family at the end but this is the first dog. It gives me great hope I’ll see Lucy again.
Hi Pamela, Time really does fly, doesn’t it?! In February, it will actually be TWELVE years since I started this site! Yesterday was Einstein’s birthday… I am so, so sorry to hear about you losing Lucy. The story you just told gave me goosebumps and, like you, ever since losing him, I’ve had hope that I will be able to see him again one day. I hope he and Lucy are running around together, acting like puppies. Hugs to you, xo
Can’t wait to try this out! How do you freeze bananas? I’ ve never frozen them. Thanks!
Hi Colleen, The most versatile way I’ve found is to peel them, wrap individually in plastic wrap and then place in a freezer bag. That way if you have a recipe that calls for whole bananas, you know how many you have. If you want to use them in something like a smoothie, you can always break them in half. Enjoy! :)
I have tried sooooo many banana bread recipes and this is my favorite. I’ve been making it for years. Well worth a couple of extra steps!
So awesome to hear you’ve been loving it, Noreen!
This looks delicious. I am so going to make this next time I have over ripe bananas. Thanks for the recipe
You’re welcome, Barbara, enjoy!
By the way, I want too say that I love the way you’ve been writing your blog post for a while now, with all those little side notes, advices and back stories. It’s really what I’m looking for when I search a recipe.
Perfection would be ingredients also indicated in grams !!! ;-))))
Hi Audrey, Thank you so much for the feedback; I’m so happy to hear the extra information in the posts have been helpful for you! :) And I do have grams! At the bottom of the ingredient list there are two little links (in my redesign these will be larger and more prominent!) – US Customary and Metric. Simply click on “metric” and all of the ingredients will convert to grams.
OMG ! You HAVE reached perfection!!! Fantastic! No more looking for conversion charts on my phone with my hands full of butter! ;-)) (Yes I could do it before but…I never remember! ;-)))
Thanks and keep up the good work ;-)
Do you spy my house?!!!! ;-))
I needed to make a banana cake yesterday and went searching the web!!! (Well basically your website and Joy of Baking: my two references!). I almost made your Grandma’s Banana Bread but the picture at the end with the butter slathered on it stopped me! I thought maybe it was more like bread with a sweeter flavour and would be inappropriate as a snack. In France we don’t have those bread/cake version so it’s always puzzling for me… So is this kind of “bread cakes” soft enough to eat as such?
(In the end I made the Spice Loaf from my Periplus Mini cookbook “Fabulous Fast Cakes” (my 3rd reference when it comes to baking!))
I can just imagine how the bread will taste, I was right is delicious, extra step is worth it!! Thanks!!
I just made this recipe. I make a lot of banana bread, and this recipe is delicious! The extra steps, though they create a lot of extra dishes to wash, really bring a concentration of banana flavor. A winner for sure!
This really is the Ultimate banana bread recipe! I have made this several times and it always gets rave reviews, the extra step of making the banana syrup is totally worth it. I have tried other recipes that claim to be moist and full of banana flavor but have been let down each time. As I am writing this my family is criticizing my current attempt with another recipe, there may be a riot here shortly as they are very disappointed I did not use this recipe. I will toss out all the other recipes and only use this one from now on! Thank for this wonderfully moist and delicious recipe!
This is by far the BEST way to make banana bread. The flavor boost you get from reducing the banana juice is the kicker. WOW, just loaded with flavor. For a crispy I have opted to top my recipe with thin banana slices and granola, for and added crunch.
I was excited to try this as I’d pinned it a long time ago. I had a number of frozen bananas waiting to be turned into something delicious so I defrostd them in the microwave (my first mistake) and then cooked them in the microwave as instructed. Unfortunately this resulted in no liquid to be reduced (I think they reabsorbed it) so I followed someone else’s suggestion and added just under 1/4 cup of bourbon for moisture. This took considerably longer to cook (93 minutes total) than the recipe suggests and when cut there are some gooey spots still. I would definitely blend the bananas with a stick blender as mashing them did not achieve a smooth enough consistency I think. The end product is still good but not what I would call “ultimate” sadly. I will try again (because I never say die) with the above tweaks and hope it turns out like it should. Always love a baking experiment!