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award winning banana bread recipe

Award Winning Banana Bread Recipe

Discover the award-winning banana bread recipe that wins competitions every time. Super moist, soft, and loaded with banana flavor — foolproof for bakers of all levels.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 5
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 very ripe (black) bananas, mashed
  • ½ cup (115g) unsalted butter, melted
  • ¼ cup (60ml) vegetable oil
  • ¾ cup (150g) brown sugar (packed)
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ¼ cup (60ml) buttermilk
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt

Method
 

  1. Prepare Your Oven and Pan

    Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal.
  2. Mash the Bananas
    In a large mixing bowl, mash your ripe bananas thoroughly with a fork until smooth. A few small lumps are fine and add texture.
  3. Mix the Wet Ingredients
    To the mashed bananas, add the melted butter, oil, both sugars, eggs, vanilla extract, and buttermilk. Whisk until well combined.
  4. Combine the Dry Ingredients
    In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agents.
  5. Fold Together
    Add the dry ingredients to the wet mixture and gently fold with a spatula or wooden spoon until just combined. Do not overmix — this develops gluten and makes the bread tough. A few streaks of flour are perfectly fine. Fold in the chopped nuts at this stage, if using.
  6. Bake
    Pour the batter into your prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay — wet batter means it needs more time).
  7. Cool and Serve
    Allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack. Let it cool for at least 20 more minutes before slicing. This resting time is crucial for the crumb to set properly.