This Traeger Banana Bread adapts my classic sour cream banana bread for a pellet grill, giving the loaves a gentle wood-fired aroma that enhances the bananas’ natural sweetness. It yields a generous amount—perfect for feeding a crowd or sharing a loaf with friends and neighbors.
Traeger Banana Bread Recipe
This straightforward recipe was adjusted specifically for pellet grills so you can bake excellent banana bread any time your Traeger is ready. The grill adds a subtle smoky note and consistent heat that produces a nearly cake-like crumb—ideal served with salted butter, cream cheese icing, or the cinnamon butter described below.
This makes a large batch. If you prefer less, halve the ingredients to fit smaller pans. The method is forgiving: no sifting, just one bowl for most ingredients and a quick mix with a hand mixer.
Banana bread is one of my favorite quick bakes because it’s easy and flexible. Use ripe brown bananas for the best flavor—starch converts to sugar as bananas ripen, making them softer and sweeter for baking.
Recipe Shopping List
Gather these basics before you start. Exact quantities are included in the recipe card below.
- Very ripe (brown) bananas
- All-purpose flour
- White sugar and dark brown sugar
- Vanilla extract
- Large eggs
- Canola (or neutral) oil
- Sour cream (or full-fat yogurt)
- Baking soda
- Cinnamon (for the topping)
How To Make This Recipe
Below is an overview of the steps so you can see the process at a glance. Use the recipe card further down for exact measurements and times.
- Preheat – Heat the pellet grill to 350°F (177°C).
- Mix – Combine all bread ingredients in one bowl (except the cinnamon-sugar topping) and mix with a hand mixer until smooth. In a small bowl, stir together the cinnamon-sugar for the topping.
- Prep pans – Lightly spray or grease your baking pans and dust with flour. Pour about half the batter into the prepared pan(s); don’t overfill—about one-third full is a good guide.
- Layer & bake – If using a cinnamon swirl, sprinkle half the cinnamon sugar over the batter, add the remaining batter, then top with the rest of the cinnamon sugar. Bake on the top rack or on an elevated surface away from the fire for even heat. Baking times vary by pan size; plan for roughly 45–90 minutes and test with a toothpick until it comes out with moist crumbs.
- Cool & serve – Let the bread cool on a wire rack before slicing. Serve warm for best texture and flavor.
Recipe FAQ
Warm banana bread pairs beautifully with cinnamon butter, cream cheese frosting, or simply salted butter. For a quick cinnamon butter, mix ½ cup softened butter with ½ teaspoon cinnamon and ⅓ cup honey or to taste.
Why use brown bananas?
Brown bananas are sweeter and softer because their starches have converted to sugars—the ideal texture and flavor for banana bread. If you only have yellow bananas, they will still work, but the flavor will be less sweet and the crumb firmer.
What pans can I use?
You can bake this in loaf pans, a 9×13 cake pan, bundt pan, muffins, or mini loaves. Keep in mind that pan shape and size affect baking time, so test with a toothpick and watch for jiggling in the center.
Substitutions and additions?
Swap sour cream for equal parts full-fat yogurt if needed. Add chopped walnuts, pecans, or chocolate chips for texture. To make a bruléed top, sprinkle raw sugar before baking. This recipe is not tested with gluten-free flours—if you require gluten-free, use a recipe designed for those flours and adapt for the grill.
Can I make this in a conventional oven?
Yes—if you prefer not to use a pellet grill, bake at 350°F (177°C) in a regular oven and follow the same timing guidance.
How should I store leftovers?
Store wrapped loosely at room temperature for a day, then refrigerate if keeping longer. For long-term storage, wrap tightly and freeze. Thaw in the refrigerator and warm gently before serving.
How do I know when it’s done?
Check for no center jiggle, then insert a toothpick into the center; it should come out with moist crumbs but not raw batter. Slightly overbaked slices are still tasty—just avoid burning.
Recipe Tips
Baking on a pellet grill is like using a wood-fired outdoor oven. Keep these tips in mind for even results:
- Use the top rack – If your grill has a top rack, it helps protect baked goods from direct heat and reduces the chance of scorching on the bottom.
- No top rack? – Place pans on an inverted high-sided baking pan to create distance from the heat source. Rotate pans midway through baking for even browning and watch the progress closely.
- Avoid direct heat – Position pans away from the fire pot or hottest area of the grill.
More Banana Recipes
- Banana Crumb Cake
- Traeger Banana Cake
- Banana Waffles
- Banana Coffee Cake
- Cinnamon Swirl Banana Bread
- Caramelized Banana Trifle
- Blueberry Banana Bread
Traeger Banana Bread
Ingredients
- 4 extra-ripe bananas
- 4 large eggs
- 1½ tablespoons vanilla
- 1 cup canola oil
- 1 cup sour cream (or full-fat yogurt)
- 1 cup white sugar
- 1 cup dark brown sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
Cinnamon Topping
- 2/3 cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your pellet grill to 350°F following the manufacturer’s guidelines.
- Mix all bread ingredients (except the cinnamon topping) for 2–3 minutes until combined and smooth.
- Pour half the batter into a prepared bundt or loaf pan. Mix the cinnamon and sugar and sprinkle half over the batter. Add the remaining batter, then top with the remaining cinnamon sugar.
- Bake on the top rack or on an elevated surface for about 1 hour, rotating halfway through. Test with a toothpick; it should come out with moist crumbs. Adjust time as needed for your grill and pan.
- Remove, cool, slice, and enjoy.
Nutrition (approx. per serving)
Calories: 530 • Total Fat: 22g • Saturated Fat: 3g • Cholesterol: 68mg • Sodium: 245mg • Carbohydrates: 77g • Fiber: 2g • Sugar: 49g • Protein: 7g
