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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Banana Bread

Showing 4 of 1002 Comments

  • Monika

    After trying this recipe for the first time when I felt the bread was too hard I started addying milk – 1/2 up to 1 cup, depending on the amount of bananas used. Now I already know the proper thickness of batter so when I find it too thick I simply add milk untill it’s right and the outcome is always delicious. Soft and moist, and the doughy/hard texture is gone. I love this banana bread!

  • Katie Cork

    I love this Recipe! I use Becel margarine,3 ripe bananas always turns out at 350 for 52 minutes! Not sure if my living in northern Canada at a higher altitude makes a difference

  • Magda

    I love this recipe because I’m usually left with two overripe bananas so recipes which require more fruit don’t work for me it’s simple but really rewarding. Today I added some roasted wallnuts and now I’m waiting for it to bake yay!

  • Michelle

    I own a restaurant and I wanted to try a simple banana mini muffin recipe. This is the one I tried, very easy and delicious. They are so cheap to make and moist, I will be offering this in place of a biscuit or cornbread. Thank you for such a delicious and cost effective recipe. A must try!

  • JD

    Did anyone else use three bananas? I had exactly three, and wanted to get rid of them, unfortunately I think it made it hard for the bread to cook all the way through. It looked beautiful with a nice crack in the middle, and perfectly golden, but after ten minutes out of the oven it caved. I sliced it and it was uncooked.

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