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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!
Going into week 9 of shelter-in-place and have been cooking at home the whole time, no take out, no delivery. So glad I found this recipe; I’ve made it, mmm, I’ve lost count! Because we like to have fresh fruit around, I started doubling up on bananas so I’d always have enough to get overripe and make this. The last three batches, I added mini choc chips. I want to add coconut some day, too! This bread is delicious, flavorful, and the crumb topping is perfect! We’ve toasted and buttered slices for breakfast. It is THE best banana bread recipe Thank you!
Yay! So happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback.
-Jamie
This is indeed the BEST banana bread recipe I have tried. Been following the exact recipe for years…don’t know why I didn’t bother complimenting you for sharing such a keeper of a recipe! My colleagues would request me to make this for them so they could bring home and share with their families. That’s how much they love it! All thanks to you!
So happy to hear you enjoyed the bread, Mary! Thanks so much for stopping by and leaving your feedback!
-Jamie
This is HANDS DOWN the best banana bread I’ve ever made. Thank you! Definitely saving this recipe.
So happy to hear you enjoyed the bread! Thanks so much for stopping by and leaving your feedback!
-Jamie
Definitely the best banana bread ever! I made this for my 25 year old daughter and she said it was the best thing she has eaten in her life! I made slight modifications adding 1/4 cup organic sour cream to thin the batter a bit and added semi sweet dark chocolate chips sprinkled on top instead of topping. I covered top with foil tent for the last half hour to avoid top becoming dark. Tested with knife inserted at 50 minutes came out clean so pulled from oven. This bread was so moist!!!
So happy to hear you enjoyed it! I appreciate you stopping by and taking the time to leave your feedback. Happy Baking!
-Jamie
Thanks for the recipe. I did stories the ingredients but it’s always a favourite to follow. M
Thanks so much for stopping by, Dee! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Of all the recipes I have made this is by far the best. My highest compliments on coming up with this. I made it for about seven people and they all raved about it. I need to find you on IG and share it. Now I’m ready to try your other recipes!!!
Vee-
Thanks so much! I am so glad to hear you enjoyed the recipe. My Instagram handle is @jamiemba :)
Hi Jamie! Going to try this today :) – if I was to add semi-sweet chocolate chips, do you have a recommendation on the amount I should add? Think 1 C would be a good ratio ? Thanks!
I think a cup would be perfect, Scarlett! Enjoy!
-Jamie
I have been searching for what seems like forever for THIS recipe! Thank you for sharing! I was in need of a banana bread recipe that didn’t taste so sweet. I’m a huge fan of all things sweet however I really wanted a recipe where the banana was featured and not sugar. It was moist, perfect flavour; not too sweet, and the glorious spices. I think that’s what sets it apart (I used mainly cinnamon with a bit of “pumpkin spice”-which basically included all the “cake” spices as mentioned) and it was, as I mentioned, EXACTLY what I have been on the hunt for! This will now be my go-to!
Wonderful, Jillian! I’m so glad you liked it. You made my day!
This is the best! I have made it over and over and always get raves about it!
Wonderful, Rev!
I’ve made this recipe twice now, so delicious! I lost the recipe from my mother in law about 10 years ago, It tasted the same minus the topping. I’m so glad that I googled this recipe. The topping is amazing! I already follow you on fb!
I’m so glad, Sharon! Thank you for the Facebook follow!