Banana Bread

From the archives, the most popular recipe on Simply Recipes, first posted 2005. Enjoy!

The best recipes have been handed down and passed around from friend to friend, mother to daughter, and neighbor to neighbor. Before the Internet, it was the surest way to find a good recipe, one that works with consistent results. I got 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 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 calls 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.

Banana Bread Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • 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

  • 2-3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour

Method

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

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

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

Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

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

Peanut Butter Banana Bread from Nicky and Oliver of Delicious Days

225 Comments

  1. David

    Try adding a shot of espresso to your banana bread or cake batter the next time. It really improves the flavor (if the combo sounds odd, remember that bananas and coffee beans are both tropical fruits!)

  2. Sherpa

    This recipe looks similar to my banana bread recipe which I adore (simple and lots of banana). I also add a quarter cup coconut when i’ve got it on hand.

  3. joyce

    I think you can add some chocolate chips/chunks to the recipe if you love chocolate! It will taste great, because banana and chocolate just go so well together!

  4. Julena

    I substitute the Butter with Yogurt. Usually Strawberry, or vanilla. You can change the taste in small variations of flavors and spices. yummy yummy.

  5. pepper

    Hi everyone, I’m a Jamaican and banana bread is one of our best loved ‘sweet ting’ to eat here in Jamaica. Some people like to add a little rum to their recipe or nuts,usually peanuts or cashew nuts. I personally use orange or lime juice and this adds a lovely little zingy flavour.

    • Vicki Markley

      Sounds delicious~ Spent a week in Jamaica once and I love your country!

  6. Jeff S

    Great recipe. I made it into muffins. Bake for 35 minutes. This recipe made me 11 muffins.

    Thanks.

  7. Tracy

    Inspired by a couple of the posts here, I added a shot of Kahlua to my mix (and upped the flour a bit to compensate). Verdict: super-tasty!

  8. Joel Varley

    Recipe sounds great and easy. One thing which I always like to do (similar to adding a little orange juice for zing) is to instead add a little cranberry juice and chopped dried cranberries (to satisfy the people that want nuts but dont get them since I dont usually put them in). A little orange/lemon zest helps with that too. Another variation is to replace part of the sugar with brown sugar (1/3 to 1/2 cup usually), and add a decent amount of cinnamon (experiment to taste, I usually add quite a bit since I love it). Rum also would accentuate these flavor combinations, for a rich, mellow, and hopefully moist banana bread. I’ve even done a little of all these things to get a surprisingly pleasant and complex flavor profile.

  9. Lady Amalthea

    Banana bread is one of my very favorite things. I love it with some peanut butter swirled in. I also put yogurt in mine–it makes it that much creamier!

  10. chris

    I of course like to add ~1/4 cup of coarsely chopped walnuts.

    And then I crush another 1/4 cup of walnuts, mix that with 1/4 cup brown sugar, and sprinkle that over the top just before putting it in the oven. :)

  11. jen

    Wow, that was good stuff. And the recipe was so easy. I love that so few dishes were mucked up. It only took 50 minutes in my oven, so watch it closely. Yum!

  12. John Bescherer

    The photo sold me. Most of the variations seemed to work for people so I am wondering why there is so much freedom to mess around with this recipe, when precise measuring is usually so important in baking.

    Can anyone tell me?

  13. dave

    I thought this recipe was too sweet. There is a second one in the oven right now with half the sugar. We shall see how it is!

  14. Barb

    Hi:
    Just made this banana bread this morning. It is great! Added a cup of whole walnuts. Thanks for sharing.

  15. Vanessa

    Hi Chefs,

    Writing from Zambia and think this is a great recipe. I put chocolate icing on the cake when finished. It is delicious!

  16. Jenna

    Add 1/2 cup of blue berries and WOW! I also put 1 1/2 teaspoons of Vanilla in… The loaf was gone so fast, I went to the store yesterday and bought 12 more banana’s, now I’m just watching them turn brown!

    Thanks for the great recipe!

  17. Denise

    I made this with my kids (super easy) and they loved eating it, too. I added the chocolate chips and it turned out great (we love chocolate). I like this better than the other recipes I have tried because it is moist. I will have to try the coffee/ Kaluha idea the next time. How much flour should I add to compensate for the extra liquid?

  18. barbie leung

    Awesome recipe. I dont even usually cook and this recipe turned out perfect!!! I took some of the suggestions here and made muffins with lemon + orange zest. They were pretty sweet, they were still delicious but I’m going to try it again with half the sugar!

  19. dave

    As I mentioned, I made it again with half the sugar, and my wife said it was perfect!

  20. Cindy

    I think I’ve made this recipe 10 times now — it’s wonderfully moist, unlike other banana bread recipes I’ve tried, and everyone LOVES it. Thanks again for posting it.

    I’ve tried it with some fresh crushed plums, and that worked very well. I’ve also found that using just-ripe bananas (instead of brown and overripe bananas) gives it a good banana flavor. Also, I try to use 4 bananas instead of 3.

  21. Renee

    This was the best banana bread I have ever tried! I added an egg and a shot of kahlua and replaced all of the oil with nonfat yogurt and some flax seeds. I also subbed out 2/3 of the sugar for splenda. I might try it next time without the egg, since it was plenty moist and not dense at all.

  22. Mireya

    This is an excellent recipe. I did use brown sugar instead of white like my grandma used to do, but I didn’t change anything else. Real banana bread doesn’t have other ingredients (except maybe nuts). And coffee? Bananas are a mild flavor and coffee is a strong one and I think the coffee would fight the banana flavor too much. I know I would be most disappointed to bite into banana bread and taste coffee, coconut, berries, and/or chocolate, but to each his own!

  23. noel

    Fabulous recipe! Best banana bread I had. I don’t usually bake. As my mantra for things that I bake – “If I baked it, it has to be simple and easy.” And this fits that description. Thank you so much for sharing.

  24. Tyler

    I just used this recipie and tried the first slice about five minutes ago, and it is awesome! I have never baked anything besides cookies so this was a first for me and it turned out great! Thanks!

  25. Anonymous

    Looove this recipe! Thanks for sharing! Throw a cup of chopped walnuts in, and a little less sugar for really ripe bananas.. and it’s perfect!

  26. Nikos Mom

    I can never get my kids to eat enough vegetables so I try to sneak in veggies wherever I can. I shredded up some zucchini and hid it in the banana bread.(Pumpkin also works well) It went undetected! The bread was delicious and my kids (and husband) got their serving of veggies!

  27. ladybug_3777

    This recipe looks wonderful! I had 3 very ripe bananas and didn’t want to just toss them out. I was looking for a simiple recipe that matched what I had on hand in the cupboard. This fit the bill! Its in the oven right now as I type and it smells wonderful already! Can’t wait to try it…. thank you!!

  28. Becky

    I love this recipe because the cake looks so good when it comes out of the oven golden! I halved the number of bananas (student money saving tip!) and used strong bread flour for a crusty top! the result is great.

  29. Kathi Peddicord

    Easy, moist, delicious. Lends itself well to variations. Try a little vanilla or coconut rum, or adding flaked coconut and topping with a glaze made of the juice and zest of one lime and enough confectioner’s sugar to make a glaze.
    Of course, nuts and raisins are always a possibility.

  30. Pat Brown

    I teach American cooking in Beijing. I have used this recipe many times and it has never let me down. It is simple enough for beginning cooks and it gives a tasty treat for all to try. I have one Chinese student who has made it 3 times. She is so proud of herself.

  31. Paula

    I had some the night I baked it, then I froze it for the next week when my husband would be home. I thought it was better after it was frozen and then thawed out…seemed more moist and so full of flavor! I think I’ll freeze all of my future banana breads. :)

  32. Jeannie

    This was absolutely the BEST banana bread that I have ever made. It was very moist and delicious. I live in a very high Colorado altitude (over 7,000 ft) and nothing I bake ever seems to come out right. This recipe was perfect for my altitude and my family loved it! I baked it again the next day!!!!

  33. heaven miller

    My father made this recipe for me and my brother and I wanted more. I almost ate the whole thing so almost every week he makes it for us. Thank you a lot for putting this recipe on online.

    Love,
    Heaven

  34. Joanna

    This recipe was so easy and fun to make! My husband loves it (and that is the deciding vote around here).

    This is the first time I’ve ever made banana bread, but I don’t think I’ll look much further for another recipe.

    Many thanks!!!

  35. shanda

    This was the first time I have ever successfully baked anything from scratch. It tastes great! I am so proud of myself and grateful for this wonderful recipe. It was easy and fun for my daughter too! Thank you, thank you, thank you!

  36. Teri

    I’m from Jamaica where we grow a lot of bananas. In fact, I have several banana trees in my backyard. While I was trying the banana bread recipe, a friend of mine voiced her doubts about the outcome. After tasting the finished product she had to admit she had been wrong. This recipe is easy, quick and absolutely delicious! My dad just loves it. It makes a nice gift for a friend – gift wrap it and attach the recipe. Thanks!

  37. AUGUSTINA

    I made this recipe this morning to bring to work. The bread is very delicious, moist, and so easy to make. I followed the recipe exactly except for slightly cutting back on the sugar (3/4cup instead of 1 cup). I didn’t add anything else b/c I wanted to simply enjoy the full banana flavor.
    Thank-you for sharing this one!

  38. melissa

    This banana bread, like everyone else has already said, is amazing! I’ve made it four times now and there’s some in the oven. I’ve been using vanilla yogurt instead of butter, and adding walnuts and chocolate chips. Thanks for sharing it with the rest of us.

  39. Sarah

    After searching through several cookbooks looking for my Mom’s Banana Bread recipe, I decided to go with this one. One I ran across called for creme fraiche. Well, I know that I don’t keep creme in my refrige on a daily basis and didn’t really want to make an icing glaze for the top. Really, do we need so much epicurious to ruin a heavenly bread? OK, I added a smidge of lemon zest and a handful of walnut bits that were hiding in the crisper. When one uses the K.I.S.S method, you really are a master chef. Voila! C’est Manifique!!

  40. mari

    This is absolutely decicious! I’m eating a piece now, still warm from the oven. I made it just as written and it’s perfect. Next time I’ll experiment with yogurt, etc.

  41. Jeff

    Just made a double batch of this, and the kids absolutely loved it (ok, I loved it, too!). Preparation was a snap, and cleanup was super easy. I’ve added this page to my bookmarks.

  42. Christine

    This is truly the best banana bread recipe ever. I live in CO so I was concerned that it might not work for high altitude, but without any alterations, it turned out perfect—very moist and delicious and SO easy! thanks!

  43. Nika K.

    Added 1/2 cup cranberries, 1/2 cup chopped walnuts, lemon zest and a bit of lemon juice. Delicious!

  44. Cara Mia

    Hi! I just wanted to add my two cents and let you know what a FABULOUS recipe this is! I ran into a sale on bananas at WinCo (10c a lb!!!) & decided to make a ton of bread, so I could freeze some up and have it later, so I googled banana bread recipe and yours looked promising.

    Well I have to tell you, my daughters friend wanted in on the action, so they donated eggs & flour, and my daughter made this up ( don’t you love the beauty of kids old enough to do your baking for you?! :-D). We used 20 bananas and X’ed the recipe by 5, except for the sugar, which we only went up to 4 cups instead of 5. (Based on the fact that the bananas were QUITE ripe, and therefore contained more sugars).

    I have to tell you, this banana bread surpasses my own grandmothers recipe, and THAT is saying a LOT! (I couldn’t find hers, mom was unavailable, hence the googled recipe in the 1st place).

    Unfortunately, even at the 5 loaves and 2 trays of muffins that we got out of this, only ONE loaf is left!! All the rest disappeared still hot out of the oven! Now I have to run back to WinCo and get more bananas so I can put SOME to rest in the freezer.
    Thank you and thank you again for posting the best EASY SIMPLE banana bread recipe I have EVER tasted! ( ANd what a HEAVENLY aroma, we had two neighbors just WAITING for it to get out of the oven!)
    ~Cara~

  45. Rachel

    My sister and I subsituted the white sugar for brown, added only one banana, a cup of applesauce and some stewed baby pears. We added ginger, cinnammon and nutmeg and the end result was just perfect. Moist and delicious.

  46. Rebecca

    Super simple recipe, perfect for a busy house! I always seem to have banannas that have gotten too ripe to eat and used to make bread often to use them up. My staple recipe also could be mixed by hand but required mixing the sugar into softened butter and this is soooo much easier! I have a loaf in the oven right now, with a variation, I added some coconut rum and hydrated some raisins in a little boiling water. This recipe is really very forgiving. For instance, tonight I had 5 small banannas, so I used one whole stick of butter and added more flour and another 1/2 tsp of baking soda. I suspect I’ll need to bake it longer than an hour this time but there wasn’t quite enough to make 2 decent sized loaves.

    I have a 10 month old daughter and a 9 year old son and the baby is into EVERYTHING so the simpler the better! I just made this batch with a baby on my hip, as a matter of fact! It doesn’t get much easier than that and the results ALWAYS taste wonderful!

  47. Kristin

    Just made this recipe with a couple of bananas I had sitting around. No vanilla, so I used some cinnamon, and I used less butter and added some plain applesauce, instead. I added some nuts, too. I also baked it in an 8×8 pan as I don’t have a more traditional loaf pan. It took about 35 minutes instead of the full hour. It is delicious! Super moist and the “crust” has a hint of the sugar (I used an organic “light” sugar, in between white and brown). I have a knack for messing up simple recipes, but this was foolproof, even for me!

  48. Holly

    From the comments, this sounds wonderful. Banana bread recipes are all over the place, but I’m going to try this one anyway.

    As with any quick bread, do your darndest to mix the batter as LITTLE as possible – lumps will work themselves out. They’re supposed to be there. Mix just BARELY to blend the ingredients. This is why it’s a great idea, in this recipe, to add the leavening agent to the creamed butter mixture. That guarantees even distribution. Do likewise with all your quick breads, rather than trying to sift it into the flour. I don’t sift much any more anyway. Tests have shown that a wisk blends dry ingredients better than any sifter can. I only sift now to add air to a flour mixture, for extremely delicate cakes and such. For other recipes, if I’m going to wisk, I remove a TB of flour per cup from that called for, when it says to sift. Sifting changes the quantity of flour, making it less. So if you wisk the flour, remove a TB from each cup called for.

    I would, however, add two of my own personal touches – I add them to any apple or banana bread recipe: a bit of cinnamon and a handful or two of coarsely-chopped nuts (walnuts are best, but pecans are no slouch). Since I have never personally enjoyed mixing chocolate with fruits of any kind, I’d pass on the Kaluha.

    The idea of mixing in some applesauce sounds kinda nice. I might try it next time, if this recipe proves itself good. Or finely-chopped raw Granny apple. Both fruits take well to the nuts and cinnamon, too.

    In my dotage, I have also learned a few interesting things. Whatever pan is used, for any kind of cake or bread, line the bottom with waxed paper or parchment: first generously butter the pan’s entire interior, then lay down the paper, then generously butter it, too. The paper guarantees that the bottom won’t get stuck, and your cake or bread won’t come out in pieces. Sides can be loosened with a knife, but not the bottom. Don’t use oil, because it slips away. A generous amount of butter (or margarine) will give the crust a particularly good taste, too. Use a minimum of flour. I hardly add any flour any more. The paper and buttering seems to be enough. I’ve found that the butter refuses to stick in spots if the pan is even remotely moist. If you’re going to wash the pan before buttering it, give it lots of time for invisible moisture to dry off. If the problem arises, wait for it to dry, then finish buttering it. You can’t always see the moisture that causes this. Try as you may, the butter won’t coat those spots until it is dry. That’s one reason why it’s best to prepare the pan before beginning to mix the batter. You don’t want the batter to have to wait. It should be mixed and immediately poured.

    If your recipe is one which might benefit by having a crispy-flaky kind of sugary crust, don’t flour the pan; sugar it amply after buttering and papering. White sugar only, though, because brown will make the cake stick and can easily scorch. Even if it doesn’t, you’d end up with something resembling pecan sticky buns. Don’t sugar the bottom, although some is bound to land there. It isn’t necessary. After pouring in the batter, you could also dot the top with butter (or coat the top with cooled melted butter) and sugar it liberally, also. You might even like the idea of pressing nuts into the sugar and butter at the sides of the pan before pouring in the batter. Watch carefully, though, to insure that the nuts don’t scorch. A transparent pan can make this easy to do.

    Nowhere is it carved in stone that banana or apple bread MUST be baked in a loaf pan! A square or round cake pan would do well – you might need two. To find out, fill a loaf pan with water, then pour it into the other kind of pan. If the level there isn’t more than 2/3 up the sides, it’ll hold the same amount as the loaf pan. If not, you’ll have to use a second pan, and neither of them may rise enough to please you. You could make 1 1/2 recipe, though, and that’d probably solve that problem.

    When I say “butter,” you can always substitute margarine – use a good buttery-tasting brand, though. Not even the butter-flavored Crisco. Use a margarine. I almost never use butter any more – the cholesterol, y’know.

    There’s nothing on a cold winter evening than a slice of fresh-from-the-oven banana bread (with or without a pat of butter melting enticingly) and a cup of tea or coffee!

  49. Faith

    Yummy recipe. Reduced the amount of sugar, added nuts.
    Yes, Renee, you can substitute whole wheat pastry flour (ground finer than the average whole wheat flour) and never know the difference.

  50. Jamie

    You know what’s good? After greasing your pan, coat it evenly with granulated sugar and then pour your batter in. It comes out with a really nice sugary crust. So good. Finally a yummy banana bread recipe without nuts.

  51. Eric

    OMG… tried this recipe and I have a problem, it turned out so well yesterday that I ended up eating half the loaf last night after dinner as a treat. If you have not tried this recipe, you’re missing out. Thanks Elise for sharing.

  52. shana

    I used half banana and half mangoo…yummy!

  53. Alison

    SO good.. I don’t usually bake but this recipe was great… i made cooking time 1hr 15 minutes because my pan was a bit deeper! it turned out great!!

  54. Jess

    Hi I’m Jess, Im fifteen years old and I love to cook and bake. This banana bread recipe is awesome! I’ve made it about 5 times now. Every time I make it, the whole loaf goes in a day! It’s just too yummy to pass up. Today I didn’t have any white sugar, so I used brown. I also saw another comment here saying to use yogurt instead of butter, so I tried that as well! And just to top it off, I put some chocolate chips on the top. I hope it turns out good :) Thank you for the amazing recipe, and thank you everyone for your other amazing tips.

  55. Lauren

    Best banana bread I’ve ever had. I had some overripe bananas to use up and I didn’t have any buttermilk or milk to make my recipe. I was searching for other possible substitutions when I came across your recipe. Thank you soooo much. I’ve already eaten two slices and no one else has had a chance to try it yet.

  56. Amber

    Hi there — this was great, so easy, and I had everything on hand (which makes it different from some other more complicated recipes … I hate having to make a trip to the store for something so easy!) I have baked it in mini-pans in an ATTEMPT not to eat it all in one go!

  57. Carrie

    Really good recipe, and it is easy to add your own touch to. I changed the recipe to 1/4 cup brown sugar + half a cup granulated sugar 1 1/2 teaspoons of vanilla and a 1/4 cup of glazed chopped walnuts, the recipe is delicous baked in an hour is super moist and perfect. Im having a super bowl party and my boyfriend and his friends that are over today asked me to make it again tomorrow.

  58. Staci

    This recipe was a great save on my birthday recently! We had some overly ripe bananas and I had been craving banana bread, but we didn’t have any nutmeg, and I hate contaminating banana bread with nuts. So, I took a few of the suggestions from here (adding cinnamon, substituting half of the butter with some strawberry cheesecake yogurt-the only kind I had at the time, sugaring the sides of the pan, etc) and it was absolutely delicious! Thanks!

  59. Candy

    Loved this recipe and loved that I don’t need to grate orange rind or buy buttermilk etc…..HOWEVER…I want to talk about oven temperature. 350 degrees always is just a little too hot and the outsides of my loaves turn too dark in order for the inside to be done. This has been the case with 2 different ovens. A friend and excellant baker told me banana bread must be baked at 325. When I do this, it works. Does anyone else have this trouble? I’m thinking we can’t be the only ones that experience this.

  60. Trygve

    Hi
    This bread sounds good, but what do you have on the top of it? We are not used to this kind of bread in Norway but I have a Canadian friend that gonna make it tomorrow. Looking forward to taste.

    Trygve

  61. candy

    Dear Trygve,
    In our house, we spread some butter on each slice!

    Candy

  62. Linda

    Today is the third day that I have had to make this bread. My family absolutely loves it and they told me the didn’t like banana bread. Great recipe. Thanks for posting. Linda

  63. Charity M

    I have been trying to make banana bread for my boyfriend for a while now and I just couldn’t find a good recipe. This morning I woke up determined more than ever and googled “banana recipe” – long story short, I have a perfect loaf just cooling off. I used 4 bananas and cut down on the sugar to 12 cup (brown) and only added flaxeed.
    Thank you very much for sharing this simple yet wholesome recipe.
    Charity

  64. Roz

    I make the Joy of Cooking BBread and use the suggested 3/4 tsp of lemon zest – a lovely addition, I think.

  65. Denise

    Wonderful recipe, I made a triple batch so I could take some mini loaves to work for my friends. They didn’t last long….now everyone is asking me for this recipe, thanks so much!

  66. Sandara

    I have been living in my RV in Mexico for the last three months, being as creative as I can with the limited cooking equipment that I can carry. I discovered this recipe right after I arrived, and it has become a mainstay. My newly acquired cazuela (traditional Mexican clay pot) makes a perfect mixing bowl.

    This morning, I’ve used some honey in place of the sugar. I can also testify that plantains work as well as regular bananas in this cake.

    I’m going to laminate a copy of the recipe and tack it to the RV wall. No matter where I am, baking it will bring back memories of Mexico. Thank you!

  67. Gaby

    Most delicious banana bread ever! I’m not much of a baker, or a cook for that matter, but I love your site and was very tempted to try this recipe. Glad I did because it was soooo good! Thanks Elise!

  68. Cendana

    Wow! Sounds like I can’t go wrong…so lets try coconut oil instead of butter (but NEVER margarine–it’s trans fat I should be worried about, NOT cholesterol), and just a tad of yoghurt. I love to butter the pan and sprinkle with dried coconut instead of flour. (Banana-coconut: one of those synergistic pairs you know, like peanut-chocolate!) I only have a heart-shaped pan, so I’ll hope for the best. Thanks for all the TLC at this site, everyone! Aren’t the best things in life usually the simplest? Love from Indonesia, (land of coconuts and bananas!) ;D

  69. Flobear

    I made this bread today with 2 large banana’s (that’s all that I had) and added some cinnamon & all spice, but other than that followed everything. It is fantastic! Thanks so much, I’ve already bookmarked the page to make this again!

  70. Diana

    Excellent recipe!! I made this bread yesterday and everyone in my family loved it. I used baby bananas, which are extra sweet and easily found here in South America and only 1/3 cup of sugar. Also I used vegetable oil instead of butter.
    I highly recommend adding some rum and chopped macademia nuts. Thank you so much for sharing this recipe. I’ve added this site to my favorites :)
    Regards from Colombia,
    Diana

  71. Val

    Great recipe. Even family members who don’t like bananas love this bread. I substituted organic honey (3/4 cup) for sugar, and used wheat flour and it still tastes delicious!

  72. Heather

    Yum-my. Made this with two bananas and a finely diced granny smith (heated for approx. 1 min. in the microwave before tossing in). It’s fantastic – also added a tad of cinnamon and nutmeg. Thanks for an extremely easy and tasty recipe, Elise.

  73. Joel

    Only one downside to this recipe…my wife has forced me into slave labour banana bread cooking!!!

    Thanks for the recipe, Joel, Edmonton, AB

  74. Jessica

    What type of sugar is used for this recipe…white sugar or brown sugar?

  75. Bernice

    I have made banana bread several times. It is the best. I put aluminun foil loosely over the baking pan in the oven if it gets too dark it cooks the bread while not letting it get too dark.

  76. Bernice

    You can also use 1/2 flour 1/2 whole wheat flour. I have also put in honey instead of the sugar it tastes so good the kids ate it and didnt know that i changed the recipe.

  77. tasha and mia

    Ever questing for the moistest banana bread, we’ve just pulled this recipe out of the oven.. and wait..we are about to try it..
    Yep, even the crust tastes delicious. I don’t really understand how it is so moist. I’ve tried plenty of other recipes, and this one with less ingredients does seem particularly moist.. just goes to show that simpler is better!
    Thanks.
    We’ll use this recipe as our banana bread standard and try some of the variations listed!

  78. Christine

    I’ve never commented before but it really struck me as I was reading the comments here and looking for a recipe with my five year old this morning, what a privilege to be able to read thoughts and ideas from people all over the world in my little kitchen in Canada! We’ll let you know how the bread turns out…

  79. Naureen

    I am a (very) beginning baker and I have tried this recipe twice and both times unsuccessfully. The first time, the bread didnt rise and it was like a heavy, sticky brownie. The second time, the bread rose (and collapsed on cooling) but was still sticky. The flavour was amazing – I just wish it was more like bread. What am I doing wrong? Is it the quantity or nature of banana? Am currently in Africa and perhaps the texture of the banana is different (or I’m just stupid, which is more likely)? The first time I put three small bananas. The second time I put two bigger bananas. Would appreciate some help cuz Im intent on having good home-made banana bread! What about flour – what kind?

  80. Darrel Owen

    Hey, Maureen, I’m not sure what you’re not doing correctly such that you get sticky bread. There’s apparently a lot of latitude in this recipe. I had to laugh at Rebecca’s entry on 1-1-07. She subbed out half the ingredients and proclaimed she has a “knack for messing up simple recipes”. LOL! Hmmmmmmm… She still got it to work, though. My recommendation for anyone not able to get this recipe to work is to make sure you follow it precisely. If you do everything it says it should work perfectly. After you get it to work, THEN go ahead and experiment. I know a lot of the folks above have had success putting in their twists, but every time I try to modify it’s not as good as the original. Maybe it’s just me. I *have* used Splenda successfully instead of sugar, but other substitutions didn’t turn out as well. Anyway, if you follow everything precisely and it still doesn’t work, I’d test your oven and verify that the heat readings are correct. Maybe buy two or three oven thermometers and put them all in at the same time, then take an average reading and see how it compares to the setting on your dial. Could be it’s just not getting hot enough. For flour, I just use regular white flour. Others here have used wheat flour with success, but I haven’t tried it. Maybe later. Also, try three large bananas or four small ones. See if that helps. Good luck!

  81. silvia

    Made the banana bread today. Only changed the sugar because I am diabetic and added 100 grams of nuts. Very very good. We all loved it. Today is our liberty day here in Israel so have a great day everyone.

  82. Naureen

    Thanks Darrel. I will check the oven settings – mine is in C and I have been pre-heating to 176C. I’ll try again next weekend – my three-year-old daughter and I love pottering around the kitchen on Sunday mornings and nothing beats the smell of something baking in the oven (even if it turns out not quite the way it should!).

  83. maryanne007

    This was the best banana bread recipe… I added mini chocolate chips and was absolutely delish, much better than other recipes I’ve tried and much easier to make!!

  84. Kari

    Yummy banana bread! It is the perfect comfort food for long days. I followed the recipe pretty much exactly, except I skipped the salt (since I used salted butter) and used 3/4 cups sugar. I did have to bake the bread for a while longer though, 1 hour at 350F, then another 20 mins at 325F (I was using one of those disposable alluminum pans…college student style…) Next time I may just go with 1.5 hours at 325F – maybe its the high altitude in Alberta?

  85. Jacob Hartburg

    This was the best banana bread I have ever tasted and made. I will always use this recipe now. I also decided to make banana bread french toast with it and let me tell you something… mmmmmmm… it was great too.

  86. Christine Simpson

    This recipe was so easy to make. In fact my three year old Lucas did most of the work. I have used other recipes and none turned out this good. Thank you.

  87. Amy Sovoda

    I have tried for the entire thirty years I have been married to make the perfect banana bread, the one that is just like my husband’s grandma’s. Not even her own recipe worked, my husband always said she must have left something out of the recipe. This recipe is better than our memory says grandma’s was. We have shared it so many times, everyone loves it. I agree with setting temp. at 325F .

  88. Andrea & Samantha

    My 2 year old daughter and I made this Banana Bread this morning and it’s so easy and delicious! Granted, we added some chopped up Hershey Kisses to the mix… I’m sure its awesome either way. It is so moist and tasty. I’m going to try the vanilla-yogurt-instead-of-butter-idea next time to save calories, and of course nix the chocolate, but hey, Im 8 months pregnant so I’ll treat myself this time!

  89. Natascha

    AMAZING!!!! Im not such a gread baker, but I’ve made this recipie twice now, and it sooooo good it doesnt last 3 hours and its gone !!! thank you for sharing!!

  90. ashley Welton

    This recipe is awesome. I’m not a big sweet banana bread fan so I used 3/4c sugar. Also used wheat flour, and instead of butter used 1/2 c apple sauce & about 1/8c canola oil. Tasty, moist, delish!

  91. Sarah

    This Banana Bread recipe was so delicious and everybody I made it for absoultly loved it, As did I!! And it was also very easy to make as I am not an avid baker. Thanks a lot!!

  92. cristen

    I made this for our office morning tea break today and had three colleagues ask me for the recipe! Being a novice in the kitchen this recipe was perfect – one couldn’t really mess up even if one tried!

    Thanks so much for this yummy banana bread recipe!

  93. Glenys

    Oh: I have discovered baking soda is different from baking powder (which I used). Cake did not rise and it looked quite compacted – more like a pudding that would look v. good with a bit of whipped cream on top and rimmed with a drizzle of raspberry (I don’t like chocolate!)
    I added cinnamon and a little grated apple and a few broken up walnuts. It tastes lovely but doesn’t really look like a conventional cake. Will try again using baking SODA. Bye

  94. heather

    This bread was fabulous. I love the fact that it doesn’t have any baking powder and doesn’t seem to rise and split the way my bread usually does.

  95. brent

    Being a guy, I only had half the ingredients available, but I definitely had some over-ripe bananas :) I ended up using a popular pancake mix (flour, baking soda, salt) and I used a french vanilla cafe international (coffee mix) instead of vanilla extract. I sprinkled the tops with walnuts. Yumm, thanks for the recipe.

  96. brent

    Being a guy, I only had half the ingredients available, but I definitely had some over-ripe bananas :) I ended up using a popular pancake mix (flour, baking soda, salt) and I used a french vanilla cafe international (coffee mix) instead of vanilla extract. I sprinkled the tops with walnuts. Yumm, thanks for the recipe.

  97. Shari

    Thank you, thank you, thank you! LOVE this recipe and it is so-o-o simple with “one-dish” cleanup. I’ve made this recipe 2 times now and taken to work where it received rave reviews and requests for the recipe. Made it exactly as recipe directs with the exception of adding some chopped nuts. This is my “banana bread recipe” from now on! Side note: I’m with the other reviewers on all the other additions. When you start adding all the other berries and flavorings, it’s no longer BANANA bread!

  98. Tom

    I never bake (I am a guy) but for some reason I tried it. Came out great (but I learned to cut my oven to about 315 degrees & only bake for 50 minutes – my oven burns everything). It is delicious! So easy to follow too.

  99. cliff

    I mix it up by adding different ingredients like:

    dessicated coconut (replace some of the flour) and then sprinkled on top!

    walnuts

    oats (gives it a little more texture)


    the ideas with coffee, orange/lime juice and liqueurs are great! i shall have to try them out next time :)


    i havent tried it myself but i suspect dates would be a wonderful addition…

  100. Kala

    I tried this recipe for the 2nd time. I love! I am ALWAYS searching for recipes where I do not have to drag out the mixer. My children love the recipe so much that they circle the stove until it is done. I enjoyed reading the comments and can not wait to try the different variations.

  101. Annalyn

    That is the best recipe for banana bread ever!!! I’m going to add chocolate chips next time!! Thanks for sharing!

  102. Agnieszka

    Thank you Elise! I just got back from a camping trip, and realized that i left few bananas at home…didn’t want to waste them so i googled you! I am so glad i did, the banana bread turned out AWESOME….my husband and my 3yr old boy loves it …half of the loaf was gone in couple minutes…recipe is sooo easy to follow and picture is only half of what you get! Baking is not my #1 thing to do just because we always get the jiberish instructions with it, but not in this case…once again thank you, and I will be coming back here to get more of your delicious recipes! Cheers!

  103. allison

    I added strawberries and used half brown & hald regular sugar. Very yummy. It took a little longer than an hour to bake.

  104. Racheal

    This will be the second time I make this particular recipe of Banana Bread, this time for my mother’s birthday. I hope that it will impress her just as much as it impressed me the first time. This recipe is also a great starter recipe for people who haven’t made Banana Bread before, and it is nice and easy on the budget to make.

    My change:
    Once I have poured the mixture into the pan I mix chocolate chips into the top, that way they don’t stick to the bottom and burn.

    Also if you use Banana’s that are not completely ripe the recipe turns into more of a dessert recipe than it already is.

  105. aeris

    Excellent!
    Tried different recipes before, this one is the best, although I halved the sugar as bananas seem quite sweet anyway.
    cheers

  106. Gina

    I searched for a recipe for a moist banana bread, and found this one. It is GREAT!! My kids LOVED it even better than my mothers recipe. I put 3/4 cup of sugar, only because I read a lot about how 1 cup was too sweet. I also cooked it for 50 minutes, and it came out perfect. I suppose it depends on your own oven. Just keep an eye on it. You will not be disappointed with the taste of this bread, and it is extrememly easy to make.

  107. Shauna

    This was my first time making banana bread and this recipe was awsome! I cut the sugar down to 3/4 cups and it was amazing!

  108. Becky Firesmith

    This banana bread turned out better than most of the recipes I have tried in the past. I always put walnuts in–sometimes I make 2 loaves, one for the nut lovers and one without nuts. I baked one loaf (didn’t have enough bananas for 2 loaves) of this last night and I pushed some walnuts down into one end of the batter so that I could get my portion with walnuts. It worked great!

    A note on the baking time: I set my timer for 40 minutes instead of an hour. The bread started smelling a little too done and I still had 7 minutes left on the timer. I checked it and the crust was very dark brown, close to burning. I was afraid that the inside would be over baked and dry, but it wasn’t. It was still fairly moist. But I will try this again and lower the oven temperature. I was very surprised that the baking time for my loaf was so far off from what the recipe stated. The oven was set at 350 degrees.

  109. Becca

    I am a beginner baker & this recipe was very simple & delicious! I added a little bit of cinnamon, & next time I will try the espresso or kahlua.

  110. michelle beneteau

    What temp do I bake this banana bread at? (in celsius??) I am such a novice baker!!

  111. Elise

    Hi Michelle – The recipes on this site are in American standard measurements. You can use the measurement converter in the left sidebar to convert to metric. In this case, type in “350 F in C” into the converter window and hit return. The answer is about 175°C. I’ve added that information to the recipe, btw.

  112. Chelsie

    My recipe calls for shortening instead of butter, my banana bread tastes great but the is lighter in colour. Could this be why?

  113. Christina and John

    A few months ago we spent the majority of our grocery budget at Costco, and with the bargain priced bananas we were in banana bread heaven! My husband (John) has a penchant for creating different versions of banana bread, and his recipes got zanier and zanier as he began enjoying his time in the kitchen. One of the most original, and tastiest versions included crushed Oreo cookies. He even has a song he sings while he makes his banana bread! Next time we have the bananas ready to mash I’ll have him try out your recipe!

  114. Merium

    Hi, I’m only 15 and I love to bake. I’ve tried this banana bread many times and it always turns out great. I have always been interested in baking and cooking and this really does help me learn more in the kitchen.

    Thanks!

  115. Momma Mo

    I used 1/2 cup applesauce instead of the butter, half wheat flour, half all-purpose flour and just 3/4 cups of sugar and the bread turned out fantastic. This recipe is delicious and simple as-is but is fun to modify, too. Thanks so much for sharing!

  116. Oops

    I don’t know what I did wrong, but my banana bread overflowed everywhere in the oven! Was I supposed to pour it into 2 pans?

  117. Lisa

    My boyfriend loves banana bread so I decided I’d like to surprise him with a warm, fresh loaf the next time he comes over, and this is the first recipe I found. Seems simple enough, and the 22398792387987 positive comments are encouraging. I’m not much of a banana bread fan (although after reading said comments I have a feeling I will be), and I was curious how do I mash up my bananas? Do I just cut them into small slices? Or should I mash them to the point of having banana goo? I’m trying to figure out what the consistency should be like…I was thinking along the lines of thick mashed potatoes, or do I need them to still be more in pieces than mashed? Please help, I don’t wanna screw this up for him!

  118. Lindsey M.

    I am definitely not a baker, but I tried this easy recipe because I had a lot of bananas that were about to go bad…and it came out great. I also added a little bit of cinnamon. I would recommend using less sugar if your bananas are VERY ripe….I was glad I did! The only problem I had was that the bottom was a little soggy. But this morning I had another piece and it was just perfect! I think I might have left it in the pan for too long. But in the end, it was fine.

  119. meenakshi

    I tried it for my son, who is allergic to wheat, egg, dairy, soya. So i added barley flour, baking powder, and dairy free margarine and added an additional banana for the egg. The cake came out to be so great, my son didn’t like it much ( fussy eater), but My husband and I really liked it. It was softer and fluffy then any cake I ever eat. Thanks for a great receipe, will try adding carrot to it now.

  120. Joan

    This is a great recipe and so simple to use. You won’t mess it up. I love it. Thanks so much for sharing.

  121. Pamela

    I give this all the stars you can!! Simple, very tasty and oh so moist. I adore it. I used pure vanilla extract, used 1/2 cups of white sugar and 1/4 cup of light brown sugar. Three banana’s good and ripe. Not too sweet at all. Thank you for the best banana recipe I have tried and it’s been a lot of looking for a really good one and now I found it!

  122. Keshia

    Just tried this recipe and it came out PERFECTLY. it tastes so good i can’t wait to get more bananas and try the different variations I’ve read. My family loves it and want more!

  123. Rashmi

    I always loved to bake but have been unable to do much as i do not have a hand beater. So this was the perfect recipe, and it takes so little time to mix, and has just come out of the oven. I cant wait to try it. I just added about 1 tsp of ground cinnammon as i love the flavour and the aroma… cant wait to try it.

  124. Amy J Heffner

    Loved the simplicity of this. I love to bake and I had been given a lot of soft bananas. They were not over ripe but they had been kind of steamed due to high heat and humitity here in Ohio in early August. I thought I would like to try a recipe that I could use kind of like my pumpkin roll recipe. So I made this and baked it in a 10*15 inch pan then turned it out on to a powdered sugar dusted towel and rolled it up to cool. When cool I unrolled it and spead a filling of cream cheese, powdered sugar, butter, vanilla, and bananas in it and rerolled it then dusted it with a little powdered sugar. The result was wonderful.

  125. Chrissi

    This is THE best banana bread recipe I’ve found in a long time. I used to have one that used simple to find ingredents, like this one. Unfortunatly, it was lost when we moved. I’ve been looking for one since.I LOVE when they are simple; then you can change them around. You can use any type of extract besides vanilla, I’m sure. Lemon, or coconut perhaps. Also candy flavoring…maybe; pinia coloda?

  126. Dungeon Master

    I discovered you can add chopped macadamias and white chocolate chips to this recipe and make something truly special. It was heavenly.

  127. Amanda

    I use this recipe all the time, I actually have it in the oven right now too!! I love it, its easy to do and it tastes amazing!

  128. SSMM

    Eating as I type…I baked this loaf while I was on a conference call because I had four large bananas which were green at the store, never turned yellow, but went brown with spots and the kids would not eat them (but will in its current form). I like my bread simple so I followed the recipe and added a few walnuts and went down on the sugar to 3/4 cup. It is very yummy and my toddler is running around with pieces in her hands. There does appear to be a ‘sunken effect’ with the bananas shifting to the bottom of the pan, perhaps that is because I used a cholesterol lowering ‘butter'(“Smart Balance”)…Anyway, thanks for the recipe!

  129. Law School Dilettante

    I made this recipe yesterday. I don’t have a bread pan, but I put it in a 9×9 pan and reduced the cooking time and it turned out great. It tastes wonderful and is really quick to put together.

  130. elga

    Since I tried this recipe, I can’t stop baking. My husband says I’m a banana bread freak now. Thanks a bunch!

  131. Harumi

    Thanks for sharing such a good recipe!I love bananas and I´m definitely trying this one!

  132. Melissa H.

    Hello. I just made this Banana bread. The family loved it. I will make it again real soon. Thanks for sharing.

    Melissa H.
    Oklahoma

  133. flobear

    I love this recipe! I used a mixture of wheat & white flour + flax this past weekend when I made it…it makes for a slightly denser bread, but still wonderful!

    I also add dashes of spices (cinnamon, all spice & ginger) which adds a bit more depth. I absolutely love, love, LOVE this recipe though.

    ~Flobear~

  134. Liliu

    I have made this recipe several times now and my family is loving it! It is so easy to put together and I love how my children hang out in the kitchen when they smell banana bread in the oven. It’s a BIG HIT with my teenagers! Thanks for sharing this yummy recipe.

  135. Lisa ~In Southern Illinois~

    I just made this recipe and it is WONDERFUL! My family LOVED IT! I did however misplace my loaf pan (not sure if someone borrowed it or what) and had to make muffins. I used 3/4 cup of sugar instead of the cup. It filled the muffin pan and I cooked them about 28 minutes in my oven until toothpick came out clean. They were just awesome! Will for sure will using this recipe again and plan on making these for people around the holidays! (Also added it to my personal family cookbook so it will live on forever in my family as well).

  136. Charlene

    Haha..I have the same story as Lisa lol…couldn’t find my loaf pan!! I made muffins instead as well and let me tell you..they went SOOOO fast…I had to make another batch! This is the best banana bread recipe and moist,quick and sooo easy..thank you Elise :)

  137. yael

    Hi,
    I tried this recipe lots of times – although each time it’s great right out of the oven, it then kinda collapses and gets really dense. What am I doing wrong?

  138. Deltagrl33

    Fabulous Darling Absolutely FABULOUS! Everyone LOVED the bread! I am making again for the 2nd time in 2 weeks. I will stop making so often as not to wear off the novelty with my fiance…he SWEARS that I spend hours over the stove making it and the fact that it is SO easy to make will remain my secret:) Thanks for sharing!

  139. Jenna

    I just made this recipe last night and it was delicious! Easily the most successful banana bread I’ve ever made. Per other posters, I used vanilla lowfat yogurt instead of butter, and cut the sugar to 3/4 c. I also used 1 c regular flour and 1/2 c whole grain pastry flour. It baked up so nicely (~50 minutes at 325) and is perfectly moist. Thanks!

  140. eddie

    Thanks for a great recipe. My loaf came out like a “bread pudding” type texture, not flaky like the kind at Starbucks. I think that next time I will also use less sugar.

  141. Kathleen

    Came home from camping with 4 large very ripe bananas and found this recipe. Doubled the recipe and as I didn’t have a loaf pan, I used a 13 x 9 cake pan. Used one small container of vanilla yogurt and 1/4 cup melted butter, threw in a couple shakes of apple pie spice, used approx. 2-1/4 cups bread flour (didn’t have enough reg.) substituted brown sugar (approx. 1/2 cup) and then threw in about 4 handfuls of trail mix (raisins, peanuts, almonds, cashews and M & M’s). Wasn’t too bad but wasn’t quite sweet enough as I didn’t double the brown sugar so I threw some more brown sugar on top and broiled it for a couple min.
    Worked out just fine :-)

  142. Rebecca

    I ended up making muffins and baked for about 30 min. I added a bit more butter than the recipe called for. They came out so moist. I love them! Looks like this will be my new banana bread/muffin recipe :) Thanks so much!

  143. Clara

    Thanks for posting this! The bread is delicious! My whole family love it! Thanks!

  144. Cerise Ly

    350F for one hour worked for me as well. I used the stand mixer and a bread loaf pan. There was no problem of the bread falling apart. The flavor in my first attempt could use some tweaking possibly because I used oil instead of butter but my goal was to use up the bananas that I could not bring myself to eat although I was starving. My four bananas did not bake up very fragrant. I would not use coconut in this recipe as the loaf was unctuous without being heavy and the chewiness of coconut would ruin the fluffy yet thick character of the loaf.

  145. Cerise Ly

    I made a second loaf using 1/2 cup of whole wheat flour and 1 cup of brown rice flour and a 1/2 cup of chocolate chips and this one turned out tastier.

  146. Misha

    Hi, I’ve just baked this Banana Bread with sunflower oil instead of butter, as I’m allergic to milk products. I hesitate to use margarine, as it seems like a little point stuffing myself with thickeners and additives, when the idea is to eat well.

    Since I’ve been diagnosed, I started using sunflower or coconut oils for baking and although the product lacks “buttery” taste, it tastes better and is much more fragrant than with margarines and substitutes. So, my verdict, if you need to lower cholesterol or have dietary restrictions, don’t be afraid of plain old oil.

    The only thing I did differently was first mushing the bananas and sugar, which makes the bananas “melt” beautifully. Then I added the wet ingredients, then flour.

    I only made one mistake … I made it from from half a batch … bad idea, I think it’s about to be gone in one sitting.

    As for someone asking how come this recipe seems so flexible allowing changes and additions, I’m putting in my two cents … I think it has to do with the consistency of bananas, which contain natural sugars and starches. They simply “hold together” whatever else you mix in.

    I’ve had similar experience with apple sauce based recipes. You can’t afford to do something like that in Angel Food Cake, where the whole idea is based on whipped egg whites or other “delicate” recipes. But unless you’re trying to be a confectioner, normal baking is rather flexible.

    Try to develop a feel for the batter before it goes in. Every flour has different absorbing capacity (depending on the grain, storage etc.), so thinking you’ll “do everything right” as you measure everything precisely is besides the point. The final batter needs to “feel right” and if it doesn’t, you need to add more liquids or flour. It’s really that simple.

    I consistently use my “whatever big European cup I have around” for US recipes and it works fine. I’m guessing I could be off by something like a 1/2 cup of flour in some recipes and it’s still OK. If your cake fails, it’s seldom due to the ingredients, but rather all the physics involving baking – the oven temperature in the beginning, the temperature while cooling etc.

    If you are a beginner, look for recipes that contain such natural “glues” like fruit or even vegetables (I know excellent sweet cakes made from potatoes or zucchini, for instance). They provide both moisture and the stickiness. That’s a good way to start. And as another person mentioned here, in these cases, I also vote for slightly lower temperature and longer time, if needed, so they don’t end up mushy.

    I must say that reading all these interesting tips from around the world is really uplifting. I grew up in a country that was “closed off” from the rest of the world by an “iron curtain” and although Internet is my daily bread, I still get surprised to see it work so well, all across the globe. I think your Banana Bread recipe did more for world peace than most governments lately :-)

    Thanks heaps!

    Misha
    Czech Republic

  147. Lynn

    YUM, YUM, YUM! Just tried the banana bread, and it is delicious. I had 4 overly ripe bananas I didn’t want to throw out. An internet search found this recipe (years ago I used to follow a Betty Crocker recipe, but it’s in my garage and I can’t get to it right now). Since I didn’t have flour, I substituted Aunt Jemima wheat pancake mix for the flour, baking soda and salt. Also used 1/2 cup applesauce instead of butter, and added 1 tsp cinnamon and a dash of nutmeg. The smell is to-die-for, nice and spicy like fall! Very moist bread (we just ate some hot from the oven). Thanks for the recipe!

  148. Nancy

    Here’s the secret twists that take this recipe to the next level:

    Use brown sugar instead of white and reduce amount to 1/4-3/4 depending on your taste,

    Instead of that whole proportion of white flour use half whole wheat flour and half (SECRET INGREDIENT:) grapenuts cereal! (no one will know what it is, but everyone will comment on its wholesome, rich texture… the grape nuts get extremely soft after covered in the hot melted butter the recipe calls for and baked)

    The most important tip of all: use OVERRIPE bananas that are completely black and about to mold.

    And of course, personalize it by adding your favorite add-ins: chocolate chips, coconut, nuts, raisins, craisins, dried banana chips, etc

    TRY it, you’ll be pleasantly surprised!

  149. Thomas

    I see you have a million comments on here, but just let me add that I tried this recipe last night and it was an overwhelming success. Even a novice baker like me can handle it. Thanks so much.

  150. Anonymous

    The recipe says flour. What type of flour is this – self-raising or plain?

    Note from Elise: Plain flour.

  151. Ellie

    Another thing I found that was absolutely fantastic added to this recipe is chocolate chips. Add as many or as little as you like – but don’t go too overboard or it’ll make the chocolate overpowering. I’d say about a cup of chocolate chips is a safeguard on it.
    And also to Thomas, just plain white flour will do, that’s what I’ve used the several times I’ve made this recipe and it’s come out just as fantastic each time.

  152. Jen

    I made this recipe today with about 1/4 tsp of punpkin pie spice (it comes pre-packaged, McCormick makes it). It gave the bread a special fall-like touch. Delicious!

  153. Cuban Pete

    Being born in a banana republic., I decided to go “tropical”.
    I followed this recipe according to specs, However, I used self rising flour, I substitued a 1/2 cup of brown sugar and 1/2 of white.
    3/4 cup mik and added a 6oz. banana yogurt. 1/2 cup of coconut
    and fresh pineapple pieces cut very small. The result is “fabuloso”.
    serve warm with honey butter or Blue Bell homemade vanilla ice screamed!!!

  154. joey

    Could I subsitute baking soda with something else? I have an unusual problem at the moment of living in a country which not only speaks a different language but also has a differnt writing system so I can’t even guess at a product. Would baking powder be okay?

    Note from Elise: Generally it’s not a good idea to substitute baking soda for baking powder or vice-versa in baking recipes. But, given your circumstances why don’t you try it and see how it turns out for you?

  155. Michelle in London

    I came across this recipe and wanted to make a simple no hassle banana bread. I baked it at 150°C after converting from the US oven temp and cooked for 55 minutes. It came out perfect and the top is a bit crispy and tastes wonderful and it is also moist in the middle. I added 1/2 cup walnuts and some cinnamon & nutmeg. I am bringing it into work tomorrow to see what the Brits think of a US banana bread. I am originally from the US and when I mentioned I was making one the majority have never tried it!

  156. Glo

    I just realized I forgot the egg ( I was letting my kids do the recipe). Oh well even without the egg it tastes great!

  157. SJ

    This is the best banana breat recipe ever!!!! Thank you so much for sharing with us. It was so easy to follow and the recipe is unbelievably low in dairy and only one egg! I made like 20 times. I have been giving it to my favorite friends with the recipe enclosed. Thanks so much again!! Yummy!

  158. juju

    My loaf just came out the oven and I can’t wait to taste it. The recipe was super simple to make.

  159. jenga

    I tried this and got rave reviews from my coworkers. I pulled some frozen bananas out of the freezer, and the mixing only took about 10 minutes. Thanks for a delicious, easy recipe!

  160. Madeline

    This is the best banana bread I have ever had! I reduced the sugar like you suggested and added chopped walnuts and wow, it was a huge hit. Thanks a lot

  161. Florisa

    Oh my goodies!I decided to try this recipe and while incorporating ingredients I didn’t realize there is no egg at home, I can’t go back now so I skipped the egg and the result is still very amazing, tasty, moist and delicious bread. I am surely making this over and over again. Thanks Elise for sharing this recipe.

  162. Liz

    Awesome recipe, I make it often and it’s always a big hit. I have started using gluten free flour and cooking it just a few extra minutes. It turns out so moist….everyone loves it whether they are gluten free or not :)

  163. Kathie

    Just put it in the oven, the only change I made was to add half whole wheat flour and added a bit of baking powder as whole wheat flour doesn’t leaven as well white flour. Can’t wait to try it. Loved this recipe as it had no milk in it, my son is severely lactose intolerant and can’t eat anything with milk in it….so YAY!

  164. MachineGunMama

    Thank you for the recipe! I have had bananas in my freezer for way too long, lol. I made this about an hour ago for my boyfriend’s birthday. I can’t wait till he walks in the door for lunch and smells the delicous aroma :)

  165. Melissa

    I made this recipe tonight and although it made my house smell wonderful and it looked really good when it came out of the oven, I was not happy with the way it tasted. I followed the recipe with no variations, except that I added pecans and walnuts. I will be looking for another recipe, because this one, was not good at all.

  166. Kate

    I really enjoyed this recipe. Today, I substituted one half can of cherry pie filling and, used almond extract instead of vanilla.

    It’s delicious.

    Ty for the recipe

  167. Kate

    It was a spur of the moment idea.
    I had just rotated the stock in my pantry and discovered a can of cherry pie filling from Christmas.

    Suddenly it dawned on me, why not use this as a substitute in this recipe instead of bananas. Anyway, it works.

    Have a great weekend,
    Kate

  168. Sammy

    Did you know that you have the BEST banana bread recipe, ever? If you didn’t, now you know!

    I just added dried coconut chips. Hope it turns out. If not, that will teach me not to monkey around with a perfect recipe. :)

  169. Christine

    I love, love this banana bread recipe! Every oven is different, so I usually set the timer for 50 and 55 minutes so as not to over bake (which I did once, sadly). Also, the last time I made it, I cut the sugar to 1/2 cup (and added 2 tablespoons of ground golden flax seed), which worked just fine. It’s less sweet, for sure, but still moist and tasty, I think.

  170. Sandy

    I just tried this and added dried cranberries and 2 tsp cinnamon. The house smells wonderful and the bread is GREAT!! Thanks for sharing.

  171. chappycrane

    Is it possible to sub self raising flour instead?

    • Elise

      You can try using self raising flour. If you do, leave out the baking soda. Also, if you try it this way, please let us know how it works out for you.

  172. Kelly

    I added a teaspoon of cinnamon and a half teaspoon of nutmeg it was missing a little spice. It tasted much better thanthe first loaf I made without the spice. I love this recipe so quick and easy!

  173. Seyma Shabbir

    I followed the recipe (thought it was odd you used baking soda instead of powder). It did not rise at all and was mushy. Am I missing something?

    • Elise

      Maybe your baking soda is old. Try testing it by placing a little bit in a small bowl and adding some vinegar to it. If it foams up, it’s still good. The other thing that could have happened is that perhaps you waited too long between making the batter and putting it in the oven. Or perhaps there’s an issue with your oven. It’s hard to trouble shoot these things from afar. The recipe itself has been consistently successful for thousands of people over many years.

  174. Seyma Shabbir

    I will test the baking soda (need to get vinegar). After waiting 1-2 hours and letting it cool down it is not so mushy. It is def moist but it does not look like the same banana bread you have made. My husband and kids loved it. I think I was not patient about letting it cool first. I will cook it a little longer next time just to get it a bit more dry. Thanks!

  175. Alex

    I just made this recipe and an hour is much too long! I took it out after 35 minutes and it was burnt! Very disappointed.

    • Elise

      Sounds like your oven is running on the hot side Alex. Either that or you are putting the batter into a smaller pan than the recipe calls for.

  176. Alex

    I take it back; yes, an hour was too long (I’m probably using the wrong size pan) but I took it out just in time (after 35 minutes. Could have even taken it out a couple minutes earlier). The sides were dark but the inside was moist and delicious. I added a handful of chocolate chips to the mixture before I poured it into the pan and, honestly, it was really delicious banana bread! I shared it with my neighbour and she loved it too!

  177. Marissa

    Bummer, I tried this banana bread recipe, used an oven thermometer to confirm 350 temp and ensured my rack was in the middle of the oven… after 60 mins, the bb came out perfectly baked everywhere except on the inside, where it was still a batter-like consistency. Should I move down the oven rack a level? Switch out the loaf pan? I used an aluminum disposable 4×8 loaf pan for this round.

    • Elise

      Hi Marissa, I would try cooking it longer. Depending on how much of it was still not cooked, that could be 10, 15, 20 minutes longer. Note that every oven set-up is different. The color of the pan, the size of the pan, the oven, the humidity, the altitude, all affect baking times.

  178. Dagmar

    Thank you for sharing…. Its the best banana bread recipe ever. I’ve made no changes to the recipe and it came out perfect… So much flavor… I absolutely loved it !

  179. Susanne

    I love banana bread! I do half white sugar and half light brown sugar and it adds depth of flavor, and I add some coconut.

  180. Sandy S

    Ah banana bread! What’s not to love? Good any time of day and fun to vary with nuts/coconut or whatever suits your fancy. Now, don’t wrinkle your nose until you try this, but we have been making tuna salad sandwiches and occasionally salmon salad sandwiches with banana bread for years! This got started when we had a wonderful ‘lunch only café’ near where I worked that served such a sandwich! These days we pull ‘passed-it’ bananas from the freezer and use GF flour. Otherwise, our recipe is the same!

  181. Natalie @ Paper & Birch

    Love your banana bread recipe – it’s my go to recipe! :D

  182. Rose

    I like and agree with your comment in the write up before the recipe, about how our friends parents stay Mr. and Mrs. I am in the old group now, with my own grown kids but…. Mrs. Thompson always put baking gum drops in her loaf, and I put them in yours.

  183. Judy Jerome

    Hint: freeze “too ripe” bananas in their skins in a zipper freezer bag. Take out one or two for a recipe, thaw for a few seconds in the microwave, pinch off the stem end and squeeze the banana right out of the skin.

  184. Lynn @ The Actor’s Diet

    Perfect! I recently found a really great banana bread recipe using Coca Cola but felt horrible telling people the secret ingredient. They all looked at me like I was poisoning them.

  185. Earl

    Love your banana bread!

  186. Andrew

    @Elise, can I add walnuts to the mixture before baking?

  187. Suzanne

    Seems silly to add yet another comment here, but coincidentally, I made this a few weeks ago after inheriting a bag of black bananas from a neighbor moving to Japan. I had no sugar, so substituted rapadura and honey, no wheat flour, so used up some GF flour augmented with buckwheat flour, half again as much banana as called for and it turned out just great! Even better after being frozen and thawed( the secret to great cake texture). A very forgiving and flexible recipe. Thanks Mrs Hockmeyer!!

  188. Dean E.

    Substituted 1/2c of the A-P flour with 1/4c whole wheat and 1/4 graham flour … I might try reducing the white flour even more next time. I forgot to add chopped walnuts to the mix but covered the top of the batter with them, sprinkled a little sugar on them … this made a terrific topping. In the past I’ve relied on a more complex recipes that include moisteners like yogurt or sour cream so it was a pleasant surprise to find that this one turned out so moist. Like many other commenters I agree that 1/2c sugar is preferable and that the bananas only need be ripe, not necessarily to the brown-and-bruised stage. Thanks very much for the recipe!

  189. Caitlin

    You really have to watch your timing on this recipe. I made muffins and I checked them about 20 minutes through and they seemed almost done. About 5 minutes later tops were charcoal!

    I scraped off the tops and tried it. It was very good. I guess I have an excuse to make it again soon. lol

  190. Kimberly Bowling

    This is absolutely the best quick recipe! I added a cup of walnuts…delicious!!
    Easy to make with no mess..

  191. Cheryl

    Just made , wow delicious. best ever………

    Wow

  192. naida

    Absolutely love this recipe. I just use Coconut oil instead of melted butter, drop the sugar to 1/2 cup and add some toasted walnuts and bam!! Delicious!!!! Doesn’t last a day in my house!

  193. Cheryl Kloscak

    Elise, I started using this recipe the very first time you posted it and I think I’ve made it at least 2 x’s a month ever since. I make mine with whole wheat pastry flour and brown sugar (I just use a little less). I’ve done it with chocolate chips, all kinds of nuts, it’s just the best bread EVER. I cool it, slice it and freeze the slices but they still never last in the fridge. Thanks for all you do on this site, it’s my go to and I’ve never been disappointed!

  194. Maggie Daly

    Hello Elise! I made this banana bread but added gluten free flour instead (same measurement) because my friend is celiac, it turned out great! Topped it with custard for a great desert and it disappeared in seconds!! :-)) next time I think I will try it with a scoop or two of vanilla ice cream! Yummy!! Thanks for this recipe I have saved it :-))

  195. Kate

    I made this this morning and it was fabulous! Simple ingredients and very easy to prepare. Thank you for sharing this wonderful recipe.

  196. Lori

    HI Elise! Thank you for this recipe! I came to it first by way of http://www.thekitchn.com (http://www.thekitchn.com/banana-bread-57559) earlier this summer. I’ve made it about 8 times now, fiddling with substituting whole wheat flour, less sugar, adding nuts/choc chips, etc — and I’ve yet to make a bad version!

    One question, though — did you by any chance change the recipe when you reposted it on August 14th? I’ve been making my loaves reading the recipe off of this webpage each time (just hadn’t gotten around to printing it out), and I noticed as I was baking the last loaf that some of the wording seemed different in the instructions. Am I imaging things?? Did you make any considerable changes that I missed? Thanks!

    • Elise

      Hi Lori, I did recently update the wording of the recipe. My one and only change to the actual recipe was to decrease the number of bananas from 3-4 to 2-3, which gives more consistent results.

  197. Marissa

    Hi Elise,

    Thanks for sharing this recipe. My first attempt at Banana Bread and I nailed it. I added Walnuts for extra crunch appeal. I felt it turned out a bit too sweet so next time would reduce the sugar to 1/2 a cup.

    Cheers

  198. Sydney

    Everyone seems very fond of this recipe… but I’ve tried many banana bread recipes and this one is close to the bottom of the list. Despite the large amount of sugar, it wasn’t very sweet, we could hardly taste the bananas, and it was an odd texture… I would advise using less flour, more bananas, and add a second sweetener of some kind. It’s possible that somehow some of the flavor got lost because I doubled the recipe (large family) but I think it’s just that I’ve found some phenomenal recipes and this just paled in comparison.

  199. Corkey

    In case anyone is curious, these only take 10 minutes to bake in a mini muffin pan!

  200. Katie

    I’d like to double this recipe to make two loaves. Do I need to change anything? Thx!

  201. Carole

    In had a banana bread recipe which I had been using for 20+ years. This recipe is so simple (no mixer!) and tasty, this is now the only banana bread I’ll make. My only change is that I use 4 bananas as I like the taste of bananas. Thanks for sharing

  202. Emma

    Hi,

    Thanks for the recipe, this banana bread is in the oven as I am writing this. I used 1 cup plain flour, and 1/2 cup strong wholemeal bread flour and altered the sugar to half a cup of brown sugar. I also added chocolate extract as this is a nice touch as well as the vanilla. I am going to make this again however, I will make it with fat free yoghurt and going to try both flavoured and unflavoured!! I have made banana breads before adding chopped fruit, nuts and seeds. It is so easy to adapt and cheap to make that even if your experimental additives don’t quite work, it’s easy to try again!! Such an easy to prepare recipe. Can’t wait to eat it!!

    Emma

  203. Sue

    Made this bread for the first time today and I just finished eating my first slice, warm out of the oven, with just a bit of butter. It was delicious! I was looking for a recipe that called for only 2 bananas because that is all I had on hand and the banana taste was great. I did add a heaping tablespoon of ground flax seed and a 1/4 cup of walnuts, but I can tell the basic recipe would have been great as it is. It was super easy to make too. Thanks for sharing!

  204. Emma

    First loaf cooked yesterday and my friend and I loved it, she wanted more!! I am taking the remainder for friends at work. Made a new one today with added blackberries, pumpkin and sunflower seeds. That one is lovely too. This recipe is great on it’s own or adapted to personal preference, a new staple for my lunchbox!! Still need to try the yoghurt version to get a lower fat cake

    Em

  205. Linda

    Simple, easy, and delicious. I’ve made it several times, and have a loaf in the oven as I type this!

  206. surfclam

    If your bread was disappointing chances are you either used an aluminum pan (not good for baking), have old baking soda (check the date or chuck it if it’s over one year old), made a mistake when converting to metric or doubling or halving the recipe, or need to invest in an oven thermometer. This is a fantastic recipe and very simple to make. Carry on.

  207. CarieH

    This is our go-to Banana Bread recipe. My picky kids LOVE this banana bread!

  208. Amanda

    Love this recipe! I’ve made it a number of times now and it comes out perfectly each time. Thanks!

  209. Zchamu

    I’ve taken to making this in two pans. Cooks in 30 minutes, and then there seems to be more to go around which is good because it goes fast!

  210. Ron

    I use this as my base recipe, but i sometimes add,… peanut butter … half the sugar and add instant cocoa … add chocolate instant pudding mix… add vanilla instant pudding mix … add instant coco, chocolate pudding ,and chocolate chips

  211. schmetterling

    i did tweak the recipe a bit to suit my taste and the comments here helped me do that…. i added 4 bananas,1/2 tbsp lemon juice,coconut oil in the place of butter, 1/2 cup sugar instead of 1 and finally 1/2 cup of walnuts… and the result was sooo moist & delicious… thanx for sharing this recipe..its definitely a keeper :)

  212. emiliee

    Can I adapt this recipe to a 5” x 13” loaf pan?

    • Elise

      Hmm, you would probably need to increase the ingredients by half at least and then you will likely need to cook it a bit longer.

  213. Patricia Parsons

    I added 6 tbsp. of a Banana Cream Rum I bought in the Caribbean and increased the flour by a 1/8 of a cup. I also added 1 tsp cinnamon and 1 tsp nutmeg. Added 3 handfuls of chopped pecans. Baked it at 350 degrees for 60 minutes. Very moist, but a very good recipe.

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