We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet—all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

The Best Banana Bread

unsalted butter

all-purpose flour (see Cook's Note)

toasted pecans, chopped

sugar

baking soda

cinnamon

salt

nutmeg

eggs,

sour cream

light brown sugar,

vanilla extract

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.

Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).

Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

This is an awesome, classic banana bread!  I had some leftover buttermilk sitting in the fridge, which is why I picked this recipe.  Since the recipe called for either oil or butter, I used 1/4 c. of each.  I like the moistness oil brings to quick breads, but love the butteriness of real butter as well.  The cinnamon and nutmeg added some additional interest / flavor profiles.  This resulting bread is moist, lots of banana flavor, not overly sweet and pretty much perfect in every way.

Love it!  This replaced Bobby Flay's banana bread with pecans Recipe!

Simple and Delicious!<div><br /></div><div>Added one scoop whey protein powder and reduced sugar to 1/4 cup white and 1/3 cup brown. I used light olive oil for the fat and plain greek yogurt for the buttermilk.  Results were outstanding.  No overpowering baking soda taste like i've experienced with some other recipes.  This is now my go-to banana bread recipe.</div>

Taste great but bake time is way off. Mine took 1 &amp; 1/2 hours

Loved it.  I made the recipe with yogurt.  Since the recipe doesn't say what type, I used banana cream pie yogurt.  It added a really nice and fun flavor to it.


I’ve made this 4 or 5 times and each time it comes out perfect. Great texture and flavor.  I get rave reviews each time I bake it. Additionally, it is a really easy recipe to put together 

Oh my, I substituted Almond flour and used buttermilk for awesome muffins. I also toasted chopped walnuts by putting them on a cookie sheet for 7-10 minutes at 350 degrees, stirring once during toasting which kept the walnuts crunchy.

My second time making this. It was wonderful the first time! I used sour cream. Very moist and delicious! I added toasted walnuts this time. 

I've made this recipe two times already with no changes. Perfect!

Moist and delicious, might be better than my great Aunt's Banana Bread!

the best banana bread

Cook Time: 20 hours

Total: 1 hours, 30 minutes

Servings: 1

Author : Food Network Kitchen

Ingredients

Instructions

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