{“@context”:”https://schema.org”,”@type”:”Recipe”,”name”:”Best Ever Banana Bread”,”description”:”Best Ever Banana Bread by Bake With Neetu is a moist, flavour-packed loaf made with ripe bananas, buttermilk, and pantry staples — perfect for beginner and experienced bakers alike.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-08″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”banana bread recipe, easy banana bread, moist banana bread, Bake With Neetu, homemade banana cake, best banana bread, buttermilk banana bread”}
Best Ever Banana Bread
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
*A perfectly ripe banana and a warm oven are all you need to fill your home with love.*
Why You’ll Love This Recipe
There is something truly magical about banana bread fresh from the oven — the warm, sweet aroma filling every corner of your kitchen. This Best Ever Banana Bread from Bake With Neetu is moist, tender, and packed with real banana flavour. Whether it is a lazy Sunday morning or an afternoon snack, this loaf never fails to bring smiles to the table.
Ripe bananas are nature’s sweetener, loaded with potassium, fibre, and natural sugars that give this bread its signature moist crumb. Buttermilk adds a gentle tang and keeps the texture soft, while vegetable oil ensures every slice stays wonderfully tender for days. Simple pantry ingredients come together beautifully in this fuss-free recipe anyone can master.
- ✅ Uses naturally sweet overripe bananas to reduce the need for excess added sugar.
- ✅ Buttermilk creates an incredibly soft, moist crumb that stays fresh longer.
- ✅ Simple one-bowl method means less mess and more joy in the kitchen.
- ✅ No fancy equipment needed — a fork and a bowl get the job beautifully done.
- ✅ A trusted recipe from Neetu Sirigiri, MasterChef India Telugu Top 8, so you know it works.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Wet Ingredients
- • 3 ripe bananas — Natural sweetener and moisture; riper means better flavour
- • 2 eggs (room temperature) — Bind the batter and add structure to the loaf
- • ½ cup vegetable oil — Keeps the bread moist and tender for days
- • ⅓ cup buttermilk — Adds tang and reacts with soda for lift
- • 1 tsp vanilla essence — Rounds out banana flavour with warm aroma
Dry Ingredients
- • 1¾ cups flour (maida) — Base structure of the loaf
- • 1 cup white sugar — Sweetness and helps with browning
- • ½ cup light brown sugar — Adds depth, caramel notes, and moisture
- • 1 tsp baking soda — Reacts with buttermilk to leaven the bread
Substitutions
| Ingredient | Swap |
|---|---|
| Buttermilk | Mix ⅓ cup milk with 1 tsp lemon juice; rest 5 min |
| Vegetable oil | Melted coconut oil or unsalted melted butter works well |
| White sugar | Coconut sugar or jaggery powder for less refined option |
| Eggs | 2 flax eggs (2 tbsp flaxseed + 6 tbsp water) for eggless version |
How to Make It — Step by Step
Mash the Bananas
Peel 3 ripe bananas into a large bowl and mash thoroughly with a fork until smooth. A food processor works too if you prefer no lumps.
Add Eggs, Oil & Buttermilk
Crack in both eggs and mix into the banana. Add the vegetable oil, buttermilk, and vanilla essence, then stir to combine.
Mix in the Sugars
Add both the white and brown sugar to the wet mixture. Beat well for 3–4 minutes until the sugar fully dissolves.
Fold in Dry Ingredients
Add the flour and baking soda to the wet mixture. Fold gently until just combined with no dry lumps — do not overmix.
Prep Pan & Pour
Grease and line a loaf tin. Pour the batter in and smooth the top. Preheat your oven to 180°C while you do this.
Bake
Bake at 180°C for 30–35 minutes. Insert a toothpick at the 30-minute mark — it should come out clean when done.
Cool & Demould
Rest the loaf in the tin for 10–15 minutes after removing from the oven, then carefully turn it out onto a wire rack to cool fully.
Tips for the Best Result
The riper the bananas, the sweeter and more flavourful your bread will be. Look for bananas with lots of brown spots or even fully black peels — they mash easily and give the best results.
Once you add the flour, mix just until no dry streaks remain. Overmixing develops gluten and can make your banana bread dense and tough instead of soft and tender.
Oven temperatures vary, so start checking with a toothpick at the 28-minute mark. If the top is browning too quickly before the centre sets, loosely tent it with aluminium foil.
Resist cutting into the loaf straight out of the oven. Cooling for at least 15 minutes in the pan and another 10 on a wire rack lets the crumb set properly so you get clean, even slices.
How to Store
Frequently Asked Questions
Yes! Replace each egg with 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes) or a mashed half banana. The texture will be slightly denser but still delicious.
Absolutely — thaw them completely and drain off any excess liquid before mashing. Frozen bananas are often even sweeter than fresh ones.
Add 1 teaspoon of lemon juice or white vinegar to 1/3 cup of regular milk, stir, and let it sit for 5 minutes until it curdles slightly. It works perfectly as a buttermilk substitute.
Yes, fold in up to 1/2 cup of walnuts, pecans, or chocolate chips after adding the flour. Toss them in a little flour first to prevent them from sinking to the bottom.
This usually happens if the batter was underbaked or if the oven door was opened too early. Always verify doneness with a toothpick and avoid opening the oven before the 25-minute mark.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → Ingredients
- → 1 +3/4 cups of flour/maida
- → 1 cup White sugar
- → 1/2 cup light brown sugar
- → 2 eggs at room temperature
- → 1 teaspoon of vanilla essence
- → 1/2 cup of vegetable oil
- → 1/3 cup of butter milk
- → 1 teaspoon of baking soda
- → 3 ripe bananas
Instructions
- 1. Peel 3 ripe bananas into a large bowl and mash thoroughly with a fork until smooth. A food processor works too if you prefer no lumps.
- 2. Crack in both eggs and mix into the banana. Add the vegetable oil, buttermilk, and vanilla essence, then stir to combine.
- 3. Add both the white and brown sugar to the wet mixture. Beat well for 3–4 minutes until the sugar fully dissolves.
- 4. Add the flour and baking soda to the wet mixture. Fold gently until just combined with no dry lumps — do not overmix.
- 5. Grease and line a loaf tin. Pour the batter in and smooth the top. Preheat your oven to 180°C while you do this.
- 6. Bake at 180°C for 30–35 minutes. Insert a toothpick at the 30-minute mark — it should come out clean when done.
- 7. Rest the loaf in the tin for 10–15 minutes after removing from the oven, then carefully turn it out onto a wire rack to cool fully.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
Enjoyed this recipe?
Follow me for new healthy baking recipes every week!
Give this Best Ever Banana Bread a try this week — it is easier than you think and absolutely worth every slice! Bake it, love it, and share your creation with us on Instagram by tagging @bakewithneetu. We cannot wait to see your gorgeous loaves!
//600?”block”:”none”;};})();
//]]>