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.)

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Showing 4 of 1097 Comments

  • Amy B

    I’m so happy I found this recipe again! I made this for the first time probably 10 years ago to take to a neighbor who had just had a baby, and made a loaf for my family. I didn’t write down the recipe then I couldn’t find it again online since. I’ve tried other recipes but this one is the best. Funny, I googled banana bread to make some for another neighbor friend who’s coming my home with her baby tomorrow. This recipe is my “baby bread.” Delicious!!

  • Nicole

    I made this delicious bread this evening. Instead of using butter I blended fresh apples and made a sauce. I did not think it would work but it did and it was delicious. I can’t eat butter so I had to improvise. :-)

  • Kathy thontlin

    Really no sour cream ,buttermilk, or any liquid are you sure? I will try this as I make banana bread three times a month at least .

  • Rob H

    Made this for the first time. So easy even I can do it and I’ve never baked before. Like Jenna, my wife freezes the ‘too ripe’ bananas. Let them thaw and all the ingredients go into the KitchenAid mixer and mix away. So easy and I added a few raisins and walnut pieces just laying around. Cooked 3 loafs in 30 minutes. I’m a hero to my daughter!

  • Jo

    This recipe looks wonderful. I was thinking about making this in to a bundt. Would I be better off baking ina 6 or 10 cup bundt pan?

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