Banana Bread

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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

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  • 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.

Ingredients

  • 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

Method

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.)

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Links:

Banana Nut Muffins recipe

Chocolate Banana Bread recipe

Peanut Butter Banana Bread from Nicky and Oliver of Delicious Days

Banana Bread

Showing 4 of 1149 Comments

  • Lisa Kesten

    I made this as muffins this morning. I am vegan, so I adjusted the recipe​ slightly. Earth Balance instead of butter and 1/4 c of tofu sour cream in place of the egg. They turned out amazing!

  • Doreen

    I just made this recipe and used bobs red mill GF cup for cup flour. I also grated chocolate as a thin layer in the middle. Yum i will definitely make this again.

  • Kat Reyes

    I have made this banana bread over a dozen times now. Each time I follow the recipe to a tee. I do however add semi sweet chocolate chips and chopped walnuts. It always comes out incredibly delicious. My boyfriend never wants me to share with anyone which I usually do bring some to work with co-workers then wind up having to make another. Luckily this recipe is so easy with ingredients that I keep in my cabinets.

  • Anita

    I just tried this and it was my first time ever trying baking banana bread. I used self rising flour and left out the baking soda and salt. My bread was extremely dense. Do you have to use all purpose flour or did I do something else wrong?

  • Corinne

    What are the nutrition facts on this recipe? Thanks!

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