The Best Banana Bread Recipes

Banana bread is one of those classic recipes that make children and grown-ups smile as they wait for the sweet and delicious treat to come of the oven. Luckily, it is also one of the most foolproof recipes out there!

To celebrate Banana bread day (23rd February) we’ve narrowed down 7 great recipes that cater for all preferences and needs. Check them out below and let us know what you made!

The Classic:



125g butter, softened

1 cup (175g) brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups mashed banana

1¾ cups (255g) plain (all-purpose) flour, sifted

1 teaspoon baking powder, sifted

1 teaspoon bicarbonate of (baking) soda

1 teaspoon ground cinnamon

⅓ cup (115g) golden syrup

Extra butter to serve



1. Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.

2. Gradually add the eggs and beat well to combine. Add the banana, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine.

3. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 60–65 minutes or until cooked when tested with a skewer.

4. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve with the extra butter.

Recipe from Donna Hay.

The Aussie:



1 cup (145g) Australian macadamias, plus extra to serve

140g unsalted butter, plus extra melted butter to brush

1/2 cup (110g) golden caster sugar or caster sugar

1 egg

1 1/2 cups (225g) plain flour, sifted

3/4 teaspoon baking powder, sifted

1/3 cup (80ml) buttermilk

1/2 teaspoon vanilla extract

2 small bananas, sliced

2 tablespoons demerara sugar

Honey (optional), to serve



1. Preheat the oven to 180°C. Grease six 3/4-cup mini-loaf pans.

2. Grind half the macadamias in a food processor to a fine meal. Roughly chop remaining macadamias.

3. Place butter and caster sugar in the bowl of an electric mixer, and beat until light and fluffy. Add egg and beat well. Fold in flour, baking powder, ground macadamias, buttermilk and vanilla. Spoon batter evenly into prepared pan, then top with bananas and chopped macadamias. Brush with melted butter and sprinkle with demerara sugar. Bake for 30 minutes until golden. Leave to cool slightly before turning out. Serve warm, drizzled with honey if desired.

Recipe from Delicious.

The Cruelty Free:



100ml coconut oil, plus extra for the tin

⅓ cup almond milk

½ tsp cider vinegar

175g light muscovado sugar

3 medium bananas, very ripe, mashed

1 tsp vanilla extract

200g plan flour

75g wholemeal flour

½ tsp ground cinnamon

1 tbsp baking powder

½ tsp bicarbonate of soda


⅓ cup icing sugar

2 tbsp lemon juice

Handful of dried banana chips, chopped



1. Heat the oven to 160 degrees C fan-forced (180 degrees conventional). Oil a 16 x 11 x 7cm loaf tin with coconut oil and line with a long strip of baking paper.

2. Mix together the almond milk and vinegar. In another bowl, mix coconut oil and sugar until well combined. Add the milk mixture, bananas and vanilla to the oil and beat with electric beaters. In a separate bowl, mix the flours, cinnamon, baking powder and bicarb with ¼ tsp salt.

3. Add the flour mixture to the wet mixture and stir thoroughly. Pour into the lined tin and bake for 45 minutes or until risen and springy, and a skewer poked into the middle comes out clean. To finish, mix the icing sugar with the lemon juice and drizzle over the cake. Scatter with the banana chips and serve.

The Cruelty Free:



½ cup/113 grams unsalted butter (1 stick), plus more for greasing the pan

2 cups/256 grams all-purpose flour, plus more for flouring the pan

1 teaspoon baking soda

¾ teaspoon kosher salt

1 ½ cups/310 grams mashed bananas, from about 3 medium bananas

⅔ cup/134 grams granulated sugar

¼ cup/57 grams plain Greek yogurt

2 eggs

1 teaspoon vanilla extract

⅓ cup/99 grams chocolate-hazelnut spread, like Nutella



1. Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.

2. Stir the flour, baking soda and salt together in a bowl.

3. Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.

4. When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.

5. Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Recipe from NYT Cooking.

The Boozy:



3 ½ cups all-purpose flour, spooned and leveled

2 teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon cinnamon

½ teaspoon baking powder

1 cup white sugar

1 cup dark brown sugar

4 eggs, room temperature

1 cup vegetable oil

⅔ cup whole milk

¼ cup bourbon

1 ½ teaspoons maple extract

1 teaspoon vanilla extract

2 cups mashed overripe bananas, about 5-6 bananas

1 (8)-ounce package chopped toffee



1. Heat oven to 350 degrees.

2. In a large mixing bowl, combine the flour, baking soda, salt, cinnamon and baking powder.

3. In a different large mixing bowl, whisk together the white sugar and dark brown sugar to try to get as many lumps out of the brown sugar. Whisk in the eggs, vegetable oil, whole milk, bourbon, maple extract and vanilla extract until smooth. Again, make sure to break up any lumps from the brown sugar. Stir in the mashed bananas.

4. Add a few spoonfuls of the flour mixture to the wet mixture and stir to combine. Repeat in batches until all the flour mixture is combined. Stir in chopped toffee.

5. Coat two 8 ½-inch-by-4 ½-inch loaf pans or eight 5 ½-inch-by-3-inch mini loaf pans with cooking spray. Alternatively, you can also use one 8 ½-inch-by-4 ½-inch loaf pan and five 5 ½-inch-by-3-inch mini loaf pans. Pour the banana bread batter into the loaf pan, leaving about an inch or so at the top. Bake until a toothpick comes out clean, about 40-45 minutes for the mini loaf pans and about 55-60 minutes for the larger loaf pan. If baking two different sizes, you can bake both at the same time and just leave the larger loaf pan in for the remaining time.

6. Allow to cool. Cover tightly with plastic wrap. Enjoy!

The Healthy:



1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup mashed ripe bananas

1/2 cup canola oil

1/2 teaspoon banana extract

1/2 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts



1. In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

2. Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Recipe from Taste Of Home.

The Tummy Friendly:



3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)

1/2 tsp pure vanilla extract

1 whole egg (or sub 1 chia or flax egg)*

3 Tbsp avocado or coconut oil, melted

1/4 cup organic cane sugar

1/4 cup packed organic brown sugar

2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)

3 1/2 tsp baking powder

3/4 tsp sea salt

1/2 tsp ground cinnamon

3/4 cup unsweetened almond milk (or other dairy-free milk)

1 1/4 cup almond meal

1 1/4 cup gluten-free flour blend

1 1/4 cup gluten-free oats

FOR SERVING optional





1. Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.

2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.

3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.

4. Let cool completely before cutting or it will be too tender to hold form.

5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

Recipe from Minimalist Baker.


Not feeling like banana bread…bread? Try these instead: