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Yes, friends – I totally just uttered the words the best in regards to a banana bread recipe. To some folks, those may be fightin’ words because it seems like everyone has their own opinion of banana bread perfection. Some like it with a little booze – raises my hand – others like it with loads of nuts. Personally, I’m not too fond of nuts in my banana bread, but to each their own, right?
I’ve been making versions of this banana bread recipe for years, but we’ve always consumed it well before I had the opportunity to photograph it. However, the last time I whipped it together, I honestly thought to myself – I nailed it – and I may have given myself a high five.
In my mind, the best banana bread is sweet, but not too sweet. It’s moist, dense, lightly spiced, and packed with banana flavor. Oh and let’s not forget a deliciously crunchy, crumb topping that’s worthy of being noshed by the spoonful. Yep – this is indeed the best banana bread.
If you make this banana bread or any other recipe from MBA, be sure to snap a pic and tag me (@jamiemba) on Instagram or upload them to our Facebook page – I LOVE seeing your creations!
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The Best Banana Bread
Ingredients:
For the Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon Penzy's Cake Spice (see note below)
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 1/3 cups mashed overripe bananas (about 5 medium)
For the Topping:
- 1/4 all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon Penzy's Cake Spice
- pinch of salt
- 2 tablespoons chilled unsalted butter, diced
Directions:
For the Bread:
- Preheat oven to 350°F. Lightly grease a 9x5 inch loaf pan - I used coconut oil spray from Trader Joe's.
- In a large bowl, combine flour, baking soda, salt and cake spice.
- In another large bowl, using an electric hand mixer on medium speed, cream together butter and brown sugar until light and fluffy - about 3 minutes.
- Stir in eggs, vanilla and mashed bananas until well blended.
- Using a wooden spoon or rubber spatula, gently stir banana mixture into flour mixture - stirring until ingredients are just combined.
- Pour batter into prepared loaf pan.
For the Topping:
- In a medium bowl, combine flour, brown sugar, cake spice and salt.
- With your hands, work in butter pieces, until small clumps form.
- Spread topping evenly over batter.
To Bake:
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
- Let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack.
Notes:
- If you do not have Cake Spice, simply sub in cinnamon.
- Banana bread is better served after it has had time to sit overnight at room temperature.
- Banana bread will keep wrapped in plastic wrap and aluminum foil for up to 3 days.
- This banana bread is amazing toasted with a pat of butter.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Serve warm with a slice of cream cheese on it! YUM-O! The next day I will even put a slice of cream cheese on a slice of the cake. Sprinkle with brown sugar a heat it about 20-30 sec. in the microwave. OH MY WORD, it is goooood! Has a Bananas Foster taste.
Just made this today! It really IS the best banana bread!! Deeeee-lish!!
Yum. I love that its really packed with bananas :)
Can I ask you about your tray?
Kimberly-
Sure, I just picked up the tray on Wednesday on clearance at Target. I actually used the bottom of the tray as the top has a small pig on it. :) I hope this helps.
-Jamie
Very cute! Thank you for the reply. :)
Kimberly-
You are very welcome! :)
-Jamie
Yes this looks perfect! I love that it has a crumb topping too!
Hi Jamie,
The bread seems to to be wet on the bottom and a little bit on top, was the texture ok through out. I’ve tried a gazillion banana bread recipes too and the best I’ve had is in the Flour cookbook. She also includes cinnamon, which I think gives the bread a nice edge. I’ll give this recipe a try this weekend! Thanks for sharing!
Cathy-
It was definitely a little more moist on the bottom, but it was definitely cooked through. It seems like the bigger chunks of banana may have distributed to the bottom of the bread. I hope this helps a bit. I will definitely have to try the Flour recipe – I’ll let you know my thoughts. :)
-Jamie
In my experience, banana breads that feature that gummy or wet line on the bottom indicates a somewhat imbalanced proportion of the puree banana to the rest of the rest –
What exactly is Penzy’s? Is this something I need for all cakes and breads?!
Jenn-
Penzy’s is a spice company – you can visit their site here. They have really amazing spice products – they’re simply a brand that I love and their Cake Spice is fantastic.
-Jamie
Beautiful banana bread and love the pictures too. I will make this soon as I am constantly on a look out for ripe banana recipe as i dont like to eat them :)
The best? I’m in!!
where is the recipe for the panzy’s cake spice
Mary Ann-
There is no recipe for the Cake Spice, I simply linked to the product so my readers could take note of the spices used in this particular blend. If you don’t have the spice from Penzey’s, you can use cinnamon or a little spice concoction of your own. I hope this helps.
-Jamie
IS THIS THE MARY ANN WALSH FROM JAKARTA JIS?