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0:00 Intro
2:17 Ingredients
4:36 Let’s make it!

Banana Bread is such an easy & amazing dessert to make at home. I’ve given quite a bit of thought to this recipe so please enjoy!

▶Banana Bread◀
Yield: 2 x mid-sized pound cake pans (15cm x 7cm x 6cm, somewhere around 700ml in volume)

Bananas 255g (Ripe bananas pls!)
Unsalted Butter 40g
Grapeseed Oil 34g
Light Brown Sugar 133g (can use white sugar but light brown sugar recommended)
Whole Egg 48g
Sour Cream 35g (or plain yoghurt)
Vanilla Extract a few drops
All purpose flour 205g
Cinnamon powder 1.2g
Baking soda 3.4g
Salt a pinch
Walnuts 45g (optional but recommended)
Raisins 45g (optional but recommended)

① Mash the bananas.
② In a bowl add the banana, melted butter, oil, sugar, egg, sour cream and whisk.
③ Sift in the flour, cinnamon powder, baking soda, salt, walnuts, raisins.
④ (pre-heat 160℃) 160℃ for 50mins~1hr. You MUST adjust baking temp/time due to the difference in the pan size.
⑤ Optional: Homemade neutral glaze & slices of banana
⑥ Note: Applying the neutral glaze will make the applied surface sticky – neutral glaze is meant to be sticky.
⑦ Personally, I prefer wrapping the banana bread in cling film and storing at room temp to serve the next day for optimal tenderness.

Neutral Glaze Recipe:

▶Whipped Cream◀
100g Heavy cream
10g Sugar
10g Mascarpone cheese (optional)

Add everything in a bowl, and whip to the desired consistency.

▶Baking time / temp◀
Everyone uses different sized pans – so adjust baking time & temperature. I’ve explained in the video on “how to check” if your banana bread is baked well. My advice is to stick to 160℃ and adjust the time first – if it takes too long to bake even after extending the time, than raise the temp by 10~15℃. (I know my suggested baking temperature is lower compared to a lot of those recipes out there – I prefer baking at lower temp for longer)

▶Quickly ripen bananas◀
① Put banana into a paper bag with an apple inside. Check back after half a day and leave it longer if not ripe enough.
② Another super quick way would be to bake unpeeled bananas at 150℃ (pre-heat 150℃) for 15~30mins. The banana will turn black but that’s ok.

▶How to store / Shelf life◀
Air-tight container for 3 days at room temp. It’s possible to store in the freezer up to 2wks.


★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer

★SUBSCRIBE to my Channel★

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking – far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it – even someone with no baking background like myself managed to become a professional pastry chef!

I’ll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels – those who bake for fun as well as those who want to get more serious.


★슈가레인 베이킹 스튜디오 수강 문의★

#Bananabread #banana #sugarlane #조한빛 #슈가레인


E E says:

Just made this and it's so delicious. Followed the recipe except for baked it in a cast iron skillet. Had to lower the temp a little since it is a dark pan and it turned out perfectly.

Thank you, Hanbit!

Tareq Rabadi says:

Thank you for the recipe, do you know where I can find a pan like yours ?

SooJi B says:

Oooohhh yummm

aarifa shamil says:

Great thank you from India, for sharing a recipe. my daughter loves banana bread

Tricia Ng says:

Can we replace grape seed oil with other oil? Will reduction of sugar affect the structure?

Keren Adeline says:

Love your channel because you are very precise, systematic and most importantly… clean. Utmost respect for you and your craft!

cly canafranca says:

Tried it.. shared with my colleagues..taste heavenly good. 😉😉😉

Ali Mama says:

ChefHanbit can we have the measurement in US?? New baker here

Shilpa Gupte Joshi says:

Greetings from Bharat(India)🙏.
U r amazing!
Happened to land up to this recipe by chance. Simply loved it! The way u explain things r just great! This is the best Banana Bread recipe I have loved so far!👍👌
Keep up the good work!👍

TastyCookKitchen TV says:

This is absolutely amazing, I need this in my life 😋

Ivlyn Valdes says:

I just did banana bread but instead using regular flour I used oats flour and came out so yumi. Thank u for sharing and it looks so good and delicious. God bless u

Janeth Sicat says:

I keep watching ur vlog. I bake as well i will try this recipe.Stay safe Chef. I wish you can teach us how to make japanese fluffy & jiggly cheese cake

Rhoda Ronquillo says:

So slow hurry up

Jonathan Flores says:

wow this is the best banana bread recipe i ever seen, i bake banana bread and i guess this is the best banana bread recipe i ever seen so thanks for sharing this recipe i love baking and i also baking banana bread but i dont make it perfect so now finally i have found the best banana bread recipe thanks for sharing


First time saw ur video, amazing recipe, but how to convert ur measurements in easy way to spoons or cups… Or cooking weight scale will be better?

Anithza Flor Córdova Vásquez says:

Hello! If I don´t have Grapeseed Oil, is it okay if a use the regular one? Thanks 🙂

Karen Toding says:

Chef, question.. I baked banana bread last week and I don't know why the center part of it isn't cook after the bake time..I don know what I made wrong.

Sri Asia says:

Hi, it looks great! By the way, can i replace APF with bread flour? Thanks.

Victoria Vlady says:

Thank you for sharing your recipe. I replaced the regular flour with my gluten free version.
The best banana bread I tried.👌

Jerry says:

Hi! Chef, can we use low protein flour for this?

Robert Hughes says:

A great recipe yet again. I’ll definitely be trying this one..

Mabel lee says:


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