Moist and Delicious Banana Bread

"This is the best banana bread I have ever had. I buy really ripe bananas just so I can make this :-) Got the recipe years ago from my friend Rachel. We used to beg her to make this for us in college! I think the moistness is due to the 1/2 cup of oil - I didn't say it was the healthiest banana bread around, but it is worth the extra time on the treadmill!"
photo by Izy Hossack photo by Izy Hossack
photo by Emma B. photo by Emma B.
photo by TracyC photo by TracyC
photo by Shelley R. photo by Shelley R.
photo by Jose M. photo by Jose M.
Ready In:
1hr 40mins
1 loaf




  • Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
  • Add the baking soda and flour.
  • Combine well for 2-3 minutes.
  • Add walnuts and lightly stir to combine if using them.
  • Pour into a greased loaf pan and bake in a preheated 325 degree F oven for 1 hour and 20 minutes.

Questions & Replies

  1. Great recipe I have had it bookmarked for years. I do add a few things... 1 tsp almond extract 1 heavy tsp baking powder (these are in addition to the vanilla and baking soda) An extra banana if I have it I substitute 1/2 cup brown sugar (not packed) in place of white. I also always beat the eggs before I add them and I mix the baking soda and baking powder into the wet ingredients before adding the flour. I know it sounds like a lot of changes
  2. I don't have baking soda. Would baking powder work?
  3. Has anyone ever put cinnamon in their banana bread?
  4. Only have olive oil. Do have Crisco, will that do?
  5. So back again. May I use honey, instead of sugar. Too. Thankyou.


  1. I have substituted yogurt for vegetable oil and the result came out awesome! Very moist!
  2. So good but 1.5 cups of sugar? I only used 1/2 cup and was perfect. You really don't need all that sugar, bananas are already so sweet on their own. That being said, loved the recipe. Cooked for the time indicated and it was perfect!
  3. I made it into 18 individual muffins rather than the loaf, cooked them for 23 minutes in total at 160c in a fan oven turning the tray round after 11 minutes. They came out a lovely golden colour, they taste amazing. The only odd thing was they became really sticky on the surface after cooking, not sure if this is due to the amount of banana per cake but it didn't ruin the cake just need to wipe your hands after! Will definitely make it again! Just read about the reviews saying it's too sweet. I love the sweetness, I also used brown instead of white sugar :-)
    • Review photo by Emma B.
  4. I have cooked this recipe four times now and it has been perfect every time. The best banana bread going. I did tweak the recipe slightly: 1. I use brown sugar and have reduced the quantity to 2/3 of a cup. Very ripe bananas should provide a lot of sweetness anyway. 2. I have increased the baking soda to 2 measured teaspoons.
  5. If you make the recipe as is, it is too too sweet, doesn't rise and makes a crackly spongy crust that is not a good texture. Needs some adjustment of the ingredients.


  1. I always add .5 tsp salt, and have discovered that you can swap banana for either applesauce or pumpkin puree and have a delicious pumpkin or apple bread! Add cinnamon, nutmeg, and ginger as desired.
  2. WANT TO KNOW HOW TO MAKE THE BEST BANANA BREAD USING THIS RECIPE AS A BASE? READ BELOW!! try adding some LEMON zest and lemon juice to amplify the flavor! i also just got the bright idea to toss in a bit of RUM from my father if you’re feeling it too! also i would highly recommend adding more than a tablespoon of VANILLA EXTRACT, try something more like 3. I add an EXTRA BANANA and bake it for an extra 15 min. I also like to make a crust that all the folks who taste my banana bread love by sprinkling a layer of BROWN SUGAR on top of the batter right before it goes in the oven. It never misses! (This last time around I specifically used 3tsp of lemon juice and a 1/4 cup give or take of Crowne rum along w the vanilla extract and brown sugar on top to my liking).
  3. Added a dash of salt to bring out flavors, pinch of cinnamon and Nutmeg. Found if I just barely fold in dry ingredients leaving lumps, it comes out more moist and tender.
  4. Add a half tsp of cinnamon and a half cup of raisins :)
  5. I love this banana bread. Everyone who's tried it after I make it LOVES IT. although I do substitute vegetable oil sometimes for coconut oil, to be healthier. I also use one cup of sugar, sometimes a tiny bit more. It comes out good and sweet. With one and a half it's too sweet for me. If you are looking for a delicious banana bread recipe, definitely try this one. It's so so so so so so very delicious ! Have one baking in the oven right now, I'm going to make three more! For mothers day :)


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I have been living and working in the Triangle area of Raleigh, North Carolina since about 2000. Love the area, weather, and people here, and can't see myself anywhere else! I enjoy taking care of my 3 year old daughter, reading, being with friends, and shopping! My favorite cookbook would have to be Kitchen Comforts by Gay Boassy. Pretty much everything I've made from it was wonderful. My pet peeve is people who rate a dish on Zaar low due to the fact that they have made so many substitutions to the original recipe. Obviously, it isn't going to taste the same if you alter the majority of the ingredients!
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