The 5 best CAKE BANANA BREAD recipes




Banana Bread:
  •  3 over-ripe bananas (approximately 1 1/4 - 1 1/2 cups mashed)
  •  1/3 cup butter, melted
  •  3/4 cup granulated sugar (Can use 1/2 cup or 1 cup depending on the desired sweetness.)
  •  1 large egg
  •  1 tsp vanilla extract
  •  1 1/2 cups all-purpose flour
  •  1 tsp baking soda
  •  1/2 tsp salt
Streusel Topping:
  •  1 1/2 Tbsp butter, cold
  •  1/4 cup all-purpose flour
  •  1/4 cup brown sugar
  •  1/4 tsp ground cinnamon


  • Preheat oven to 350 degrees Fahrenheit. Butter and flour an 8x4-inch bread pan, or use parchment paper on the bottom and cooking spray on the sides.
  • In a large bowl, mash bananas thoroughly with a fork, until smooth. Add melted butter, sugar, egg, and vanilla. Mix well.
  • Add the flour, baking soda, and salt. Stir the dry ingredients slightly before folding them into the wet batter. Mix until flour barely disappears. Pour batter into the prepared bread pan.
  • In a small bowl, combine streusel ingredients and mix together with a fork until fine crumbs. Sprinkle over the banana bread batter. (Can squeeze crumbs together for bigger chunks.)
  • Bake at 350˚F for 50-60 minutes, or until a toothpick comes out clean from the center. (If the top is browning faster than the bread is baking, cover lightly with foil and continue baking.)
  • Allow bread to cool in pan for 5 minutes before inverting; then cool completely on a wire cooling rack. Slice with a serrated knife and serve. Store leftovers in an airtight container, or wrapped tightly with plastic wrap.

2.Best Ever Banana Bread

  • 4 large very ripe bananas
  • 1/2 cup (113 grams) unsalted butter
  • 3/4 cup (158 grams) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60 milliliters) buttermilk, room temperature
  • 2 cups (260 grams) all-purpose flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (57 grams) 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.

3.Myers’s Sweet and Moist Banana Bread

  • 2 cups sugar
  • 1 cup butter, softened
  • 3 cups sifted flour (I never sift)
  • 1 tsp. baking soda
  • 1 tsp. table salt
  • 5 eggs (I use 4)
  • 2 tsp. vanilla extract
  • 1 cup nuts (I never add nuts)
  • 1/2 cup buttermilk
  • 1 quart mashed bananas, about 8 (ripe to overripe)
  • Preheat the oven to 350ºF. Butter two loaf pans. (I butter generously.)
  • In a stand mixer, cream butter and sugar until light and fluffy.
  • Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
  • With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
  • Add the flour mixture and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
  • Remove from oven and turn loaves out onto cooling rack immediately. Let cool


  •  3-4 ripe bananas, mashed
  •  1/3 cup butter, melted
  •  3/4 cup granulated sugar
  •  1 egg, beaten
  •  1 teaspoon vanilla
  •  1 teaspoon baking soda
  •  1 teaspoon baking powder
  •  1/4 teaspoon cinnamon
  •  1/8 teaspoon salt
  •  1 1/2 cups all-purpose flour
  •  1 cup chopped walnuts, plus extra for topping if desired


  • Preheat oven to 350 degrees F. Lightly grease and flour an 8.5x4.5-inch loaf pan or spray with baking spray.
  • In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.
  • Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.
  • Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.
  • Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.

5.How to Make the Best Banana Bread


  •  1 1/2 cups all-purpose flour
  •  1 teaspoon baking soda
  •  1/2 teaspoon ground cinnamon
  •  1/2 teaspoon kosher salt
  •  1 1/2 cups mashed brown bananas you will need 3 large or 4 medium brown bananas
  •  1/4 cup unsalted butter melted and slightly cooled
  •  1/4 cup canola vegetable oil, or melted coconut oil
  •  3/4 cup packed light brown sugar
  •  1 large egg at room temperature
  •  1 teaspoon pure vanilla extract
  •  Turbinado sugar optional


  • Heat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
  • Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.

  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Recipe Notes
The banana bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.