Banana Bread

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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. You can even go a step further and make chocolate banana bread.

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?)

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

Banana Bread Recipe

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  • 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

Chocolate Banana Bread recipe

Peanut Butter Banana Bread from Nicky and Oliver of Delicious Days

Banana Bread

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Showing 4 of 522 Comments

  • vince

    Great recipe I always use this one when I make it my family loves its thanks you for the great bread ;)

  • Samantha

    This is the best banana bread recipe I’ve ever made. Sometimes I add a good splash of milk to make it more moist (but when I don’t add milk it has still been delicious). I always add a half cup to a cup of chocolate chips. I do the 1/2 cup of sugar variation because of the chocolate chips. This recipe will not disappoint you!

  • Emmanuel S

    I’ve used this recipe a few times. I have added 1/2 cup of walnuts, a 1/2 cup of chocolate chips, a heaping tablespoon of cinnamon and a 1/4 cup of baking cocoa in different combinations and it came out absolutely delicious.

  • ced b.

    My first time making banana bread for my family and was not disappointed at all. Will make again with this great recipe. Thanks everyone for the tips they gave.

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