Banana Bread

Photography Credit: Elise Bauer

This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.

The beauty of this banana bread recipe is you don’t need a fancy mixer! A fork to whisk the eggs and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 of a cup, and many are happy with a 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make muffins instead. You can even go a step further and make chocolate banana bread.

I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. (Isn’t it funny how the parents of our childhood friends are always Mrs. and Mr. no matter how old we get?)

The recipe has been updated with new photos, first posted 2005. Enjoy!

Banana Bread Recipe

  • Prep time: 10 minutes
  • Cook time: 55 minutes
  • Yield: Makes one loaf

No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one bowl.

The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside  squishy and browning.


  • 2 to 3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour


1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

5 Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Banana Bread on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Banana Nut Muffins recipe

Chocolate Banana Bread recipe

Peanut Butter Banana Bread from Nicky and Oliver of Delicious Days

Banana Bread

Showing 4 of 934 Comments

  • Tara

    I made this yesterday with my 5 yr old son, he was a great help peeling and mashing the six bananas I used as I doubled the recipe and made one large loaf and 2 minis. He also requested chocolate chips, so added half white half dark chocolate. Turned out amazing, and I got to freeze the 2 minis. Thanks for such an easy and tasty recipe. YUM!!!

  • Brittany

    Yummy! I made these as muffins and added chocolate chips and they turned out amazing! So moist!

  • Kim

    If using muffin tin is the baking time less?

  • Christyl An Kennedy

    I added 2 regular size bananas which I had frozen. I always throw my browning bananas in the freezer and pop them out to make banana bread. It turned out wonderfully and the timing was right on as well, an hour was about perfect. The lady adding 6=8 bananas was overdoing it a bit in my opinion. Also probably why it took longer to bake hello! Great recipe though. Very easy. Very yummy!!

  • John

    I didn’t have overripe bananas…I had some that were just turned ripe, nice and firm and white. But this recipe sounded so good (and I wanted banana cake so badly) that I decided to see what I could do.

    What I did was to mash up the bananas, and then put them in a sauce pan along with the butter, and slowly cooked them. Cooking not only melted the butter (as called for by the recipe), but also softened the bananas very nicely, as well as really bringing out that banana flavor.

    Cooked the rest according to the recipe’s instructions (except I added one tsp of cinnamon, as well), and came out as absolutely the best banana bread I’ve ever had! Moist and flavorful. I’m sure this is in large part because of this excellent recipe, but I think that the cooked bananas also added a little something extra :-)

View More Comments / Leave a Comment