Banana Bread

No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing 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.

  • Prep time: 10 minutes
  • Cook time: 55 minutes
  • Yield: Makes one loaf

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 let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

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Comments

  • Fran

    I love this recipe. It’s moist and so perfect with the endless bananas in Belize. The kitchen in the condo was so sparsely stocked with supplies that this was my go-to dessert recipe. I made countless loaves and either sliced and put it on the freezer or brought it to work. I always add chocolate chips to cure the chocolate craving.

    This recipe is the best banana bread recipe I’ve found. Thank you!

    xxxxxyyyyy

  • Lisa

    I have been making banana bread for years and always used a different recipe but this one is my new favorite! Super simple and moist. Thank you!

    xxxxxyyyyy

  • Denee

    Making this right now! Excited to see how it turns out. :)

  • Pauline

    I love this recipe! My kids always ask for this!
    I usually use only 1/2 cup of brown sugar and it’s still sweet enough.
    This recipe still work if I substitute the egg with chia seed, no one can tell the difference!

  • Cynthia

    I substituted the sugar to coconut palm sugar and the butter to coconut organic virgin oil with the same measurement. ALSO ADDED PECANS AND DRIED CRANBERRIES. Very moist, not too sweet just right for me who does like to eat too sweet treats. Very healthy!

  • Grace

    I have made this many times and we love it!!! One thing that I do differently is use 1/3 of a cup of honey instead of the sugar and it is just as Delicious!!!

  • KD

    This is amazing! I made it gluten free with Bob’s Red Mill 1:1 flour. Turned out perfectly.

    xxxxxyyyyy

  • Robyn

    Can whole wheat flour be substituted for AP flour?

    • rocky

      I’ve done that and it came out fine. I’ve also used half white flour and half whole wheat and I liked it better

  • Deborah

    Turned out perfect. I added nuts and baked as muffins. Next time I’ll probably add some cinnamon. Very tasty recipe. Perfect texture. This recipe is a keeper.

  • Alyssa V.

    This is a great no-frills banana bread recipe, perfect for when I don’t have the time/energy to pull out the mixer. I always use 3 large bananas and 3/4 cup brown sugar instead of granulated. My kids can eat almost a whole loaf in a day if I let them!

  • Kelli

    I have used this recipe several times. I’ve added in chocolate chips on occassion. The recipe is quick, easy and tasty!!

  • Kay

    SO easy and delicious! Have made several times now. We use the 1/2 cup of sugar and add a kid-sized (4 oz.) container of unsweetened applesauce. So good!

  • Patricia Lieberman

    Just made this today with 2 medium sized bananas, added about a cup of golden raisins and some cinnamon. After it cooled, I slathered on top the remainder of a can of cream cheese frosting I had, just enough to add a little icing to top. Delish!

  • Beth

    I have this recipe memorized! Change it up sometimes with chocolate chips added in or cinnamon. My daycare kids love it! Especially with powered sugar sifted on top!!

    xxxxxyyyyy

  • Keisha

    How much batter does this recipe yield e.g a 2lb loaf

  • Tosha

    This is a great recipe! It turned out really good and moist and not too sweet because I used the half cup of sugar.

    xxxxxyyyyy

  • kathleen

    Simply DELISH, and who would have thought such simple instructions would make a bread as good as any fancy recipe:) I added a sprinkle of cinnamon, and a few walnuts, but I love the suggestion from another poster to sprinkle with Cinnamon Sugar–YUM!!

  • Nancy

    Love this recipe. Delicious

  • Paula

    Prefer to use oil, please advise amount. Thanks

    • Megan

      Paula — 1/4 cup oil is a good egg substitute.

    • Lorilee Bajema

      Paula, I assume you mean you prefer to use oil instead of melted butter? If so, it’s equal to the melted butter, ie 1/3 cup.

  • Kenzi

    Love it I always add a little cocoa powder in the batter and cinnamon sugar to the top. Thanks.

  • Jodi C

    So easy and yummy. I only thing extra I did was throw a splash of cream cheese extract in. Not even sure if it made a difference but it was yummy. I covered The top loosely with foil at about the 30 or 40 min mark and mine was done when timer went off at 45 minutes.

  • Ai Ling

    May I ask for recipe in terms of grams or ml? I’m not sure of cup measurement. Thanks

  • Bernice

    Can this be frozen?

    • Elise Bauer

      Sure! Let it cool all the way. Wrap it in plastic wrap, then wrap again in foil to freeze. You might want to slice the banana bread first to make it easier to defrost by the slice.

  • Nereyda

    I absolutely LOVE this recipe! Super easy to follow and very delicious. I had to hide the remaining bread because my kiddos couldn’t stop eating!! I made 3 loaves back to back. I substituted the vanilla with almond milk because I didn’t have vanilla, still amazing. I really can’t get enough!

  • tina campbell

    what is all purpose flour in australia

    • Jane L Carpenter

      All purpose flour is just regular flour with nothing added( like salt, baking powder or baking soda)Happy Baking! Great recipe

    • Jodie

      All purpose flour is plain flour; not self-raising flour.

  • Sally Webber

    Love this easy recipe! No longer will I use my old one from Recipes for a Small Planet as it has many more ingredients plus means getting out the electric mixer.

  • arnold

    Kids liked it and it was quick and easy

  • Penny Bowen

    I have made this recipe numerous times and it doesn’t last long in my household. It is a easy recipe and tasty!

  • Abinaya

    The recipe worked out well and the bread was tasty. Just added some broken cashews and it gave a great texture & flavour. Thanks!!

  • Amy

    Love this recipe. This is always my go to recipe whenever I make banana bread. Love how easy and delicious it is. My kids love it! I’m going to make it today and throw some chocolate chips in.

  • Christine Jacobson

    This is my second time trying this recipe. It’s the worst banana bread I’ve ever made. It doesn’t even taste like banana bread. And this is the first recipe I’ve used in my 68 years which uses butter instead of oil. I think that’s ONE mistake, at least. I will not be using this recipe again.

  • Linda kenny

    I love this recipe the only 1 i use.I double the recipe and bake it in a tube pan .I add a can of crushed Pineapple it is so tasty.

  • Beau Piercey

    @Carli
    The best way to reduce the goo is to use a smaller amount of the recipe in the pan you already use or split it into smaller loaves. You can also reduce the heat by 25° and add around 20 minutes of baking time to the original way you have been doing it.
    #ChefFromIdaho

  • Teamaa

    hi
    can you describe ingredients in metric measurement?
    or please tell me 1 cup =? ml?
    thank you

  • Whitney

    I love this recipe. I tweak it by adding some cinnamon and nutmeg to it. The only difference I do when making the banana bread I mix all of the wet ingredients (sugar included) together in one container and, in a separate one, I mix the baking soda and flour together. This way I can ensure the baking soda is evenly mixed in the flour before adding to the wet ingredients.

    • juli

      I did the same thing with the wet and dry ingredients
      . I also add cinnamon because I love cinnamon.

  • Carlie

    I’ve made this recipe several times and it is so good! Once in a while the middle of my loaf is undercooked. This last time I even cooked it longer than an hour and it was still gooey in the middle. Any suggestions??

  • Amy Ruderman

    I just made muffins out of this recipe and they were outstanding! Thank you for sharing!

  • Marco

    Thank you for this superb banana bread recipe!

    I’ve tried many others, but they call for many more ingredients, are more complicated, and in the end they turned out no better than this one.

    I added pumpkin pie spice and chopped walnuts to mine and it was outstanding!

  • Letty

    Thank you for sharing. LOVE this recipe! I altered it by using: 4oz of unsweetened apple sauce instead of eggs (since my son is allergic), 1 cup of whole wheat flour & 1/2 of cup of blended oatmeal. I added a cup of mini semisweet chocolate chips or dark chocolate chips. This is what I gave for Christmas to all my colleagues (out in mini bread pans)…they couldn’t get enough!

  • Christina

    This is my new go-to recipe, and it comes out beautiful, moist and delicious! Even the toughest palettes to please love this banana bread. I reduce the sugar to 1/2 Cup and add cinnamon three ways, and I alternate between maple syrup and vanilla extract, depending on my mood. This is a great recipe that I love to make! I’m making a couple of loaves for a potluck dinner.
    Thank you for this golden find!

  • Kerry

    I tried this today after losing my “old standby” recipe. I took the “add ins” to a new level as I was taking this to a holiday party. I added 1 T. lemon juice, choc chips, walnuts and yellow raisins to the batter. Then topped with a citrusy glaze (OJ, lemon juice and conf sugar) while still warm. Moist, tasty and a huge success!!

  • JayP!

    THANK YOU for this AMAZING & extremely simple recipe! I did alter it slightly by using 2/3 cup of brown sugar and 1/4 white, half the vanilla and no salt. My very first attempt was on the weekend and it was PERFECT! So much so, that my roommates ALL went and bought overripe bananas and we are making THREE more tonight…keeping one original, adding chocolate to another and I’ll do the same as before. Hope it all goes well and I’ll let you know how they turn out…THANX again!

  • Nurika

    I absolutely love how easy this recipe is! comes out perfect every time. Now I purposely leave a few bananas to get speckly so I can make this

  • Janice

    I’ve made this three or four times now. Very good recipe. I’ve made with white sugar and another time with all brown, with walnuts inside and one time on top. All tasted great (gone in 24 hours). Wonderful recipe :)

  • Shanshan

    Can someone tells me how to bake this bread without burning? I’m new to baking in a oven. After I heat the oven to 350 should I let it stay that way when I put in the mixture? Or should I bring is to about 150 after I place in the pan and mixture?

    • Lisa M Figueroa

      It’s 350 degrees Fahrenheit or 176 degrees Celsius. And yes, it stays in the same temperature until its done. Just make sure you start checking for doneness at 50 minutes by inserting a toothpick into the center. If it it comes out with batter, then it may need a few more minutes. Hope this helps! :)

  • Samy

    Loved this recipe! I used 1/2 cup of sugar and added a handful of chocolate chips. It was great.

  • Patricia Lazard

    I would like to add raisins and Chocolate chips
    Would that work? How many should i add?

  • Arlene

    I love this recipe! I added cinnamon, and put cubes of cheesecake in the middle. My daughters NEVER eat banana bread but they sure love this one. It was sooo easy to make. Good for school snacks too! Thank you Elise! :)

  • Kazimierz Paweł Szczepanek

    Changed by adding 1/2 teaspoon of cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and used 1/2 cup brown sugar + 1/2 cup white sugar.
    Loved it!
    Thanks for the basic recipe!

  • Stephanie

    I just made this. It is so good. It reminds me of a recipe I made when I was a teenager that I lost, so glad I found this recipe!

  • Eunice

    Can I use either brown or granulated sugar for this recipe? Thanks! :)

    • Elise Bauer

      Hi Eunice, some people substitute some or all of the white sugar with brown sugar. Brown sugar has molasses notes, so if you make the substitution, you’ll get a little flavor of molasses in the banana bread.

  • Veronica

    I absolutely love this recipe and have used it for so many years! I am trying to bake a little healthier and thought about using coconut flour and Splenda for this recipe. Anyone have recommendations using these substitutes so it still comes out as amazing as usual?

  • Karen

    Made this for the first time last night. Tastes amazing but the inside came out a much darker brown colour than yours in the video. Any idea as to why this happened?

  • Eli Kopras

    I replaced the bananas with pawpaws. I resisted the urge to add spices, as I have never cooked pawpaw before. I also used brown sugar for half of the sugar, and whole wheat for half of the flour–because I didn’t have a stocked pantry. I also added a tablespoon of flax seed meal.

    It came out amazing.

  • Liz

    This was the recipe I chose for my first foray into baking. I just happened to have two very ripe bananas to use and it came out great, the bread oddly enough smelled very much like spice cake to me and my dad but was excellent im going to try taking a couple slices and making French toast out of them in the morning ^^

  • Mary

    This is the best recipe – add some pecans and chocolate chips to make it even more moist!
    I also make a lemon drizzle – just some squeezed fresh lemon mixed with icing sugar and drizzle it on when it’s still warm :)

  • Lisa Ann Gove

    This is honestly the best banana bread recipe out there! I have tried countless banana bread recipes and was never satisfied. Tried this and omg!! It is to die for! Thank you so much for this recipe! I have only made it with chopped walnuts but it’s sooooo good!

  • Amita

    Hi Elise! I am pretty new to baking and i tried a vegetarian version of your recipe by replacing one egg with flaxseed egg meal. The cake turned out well but one issue I faced was that my cake did not rise as much as I expected and what should i do if the top most layer of my cakes and cupcakes get extremely hard but bottom most part Isn’t cooked?!

    • Elise Bauer

      Hi Amita, the egg provides some of the leavening in this recipe, so I’m not surprised that it didn’t rise as well. Honestly I would look for a different recipe, one that is specifically vegetarian.

  • Esther

    I’m not sure how many years this recipe has been up on this site. But I’ve been using it for 3 to 4 years. Everytime I make it, I get so many compliments on it. I have tried adding Reese’s peanut butter cups, pecans, walnuts, coconut, whatever. You can really go wrong. Thank you for having this recipe on your site. It’s simple and delicious. I have found no equivalent.

  • Paul Belcaster

    This bread is amazing! I use 1/4 cup rice bran oil in lieu of butter and it makes the bread less dense.

  • Dani

    I used whole wheat flour and added 2 spoons of honey before pouring the mix into the pan. Came out amazing! Even my roommate who’s a super picky eater loved it.

  • Debbie

    Any changes needed to bake muffins instead of loaves? How long and what temperature?

    • Emma Christensen

      Hi, Debbie! We haven’t tested this recipe as muffins yet, but generally speaking, keep the same temperature and start checking after about 30 minutes. Muffins are done when a toothpick inserted in the middle comes out clean. Enjoy!

    • Pam

      I’m curious have you tried the muffins? Was bake time different? I have made the bread I added half a cup of choc chips delicious!

      • Jaime V

        We make this recipe as muffins and mini muffins all the time and they come out delicious just like the loaf! We begin checking on the muffins when we start smelling them and insert a toothpick until it comes out clean :)

  • Kristin

    I was always disappointed with previous banana bread recipes. I made this exactly as the recipe is listed and it was fabulous!!!! Very tasty, moist and oh so delicious. I’m throwing out all of my old banana bread recipes and keeping this one!

  • Super Mom

    I made this the other night and it was delicious but I did add a teaspoon of cornstarch. Other recipes added that ingredient in so I decided to as well. It still came out good. But the only thing I wasn’t happy with was that it was not to tall. Any suggestions?

    • Elise Bauer

      Hello Super Mom, I’ve never added cornstarch to this banana bread, so I don’t know what to tell you about that. As for the banana bread being tall, that has to do with leavening. A fresh, room temperature egg will give you more height than a 2 week old cold egg. Baking soda that is still on the new side will work better than old baking soda. You can always test your baking soda’s leavening ability by putting a little in a dish and sprinkling it with vinegar. If it bubbles up vigorously, it’s still good.

      • Janet

        I’d add 1 tsp of baking powder. That does the trick for pancakes so would work here as well.

  • Sonja

    Made this recipe for the family and it was very simple and smells fabulous. If it looks this great I’m guessing it is going to taste great as well.

  • Kizzy DeWitte

    I made this tonight. I used Margarine instead of butter. It turned out delicious. I will definitely be making mini loaves of this to give away at Christmas.

  • Alma Giacalone

    All I have is self-rising flour. Can I use it and omit the baking powder? Thanks.

  • Connie

    I made this tonight and it’s soooo good. But do this need to be refrigerated?

    • Emma Christensen

      Hi, Connie! Emma, managing editor for Simply Recipes, here! No, this doesn’t need to be refrigerated. I usually keep banana bread in a plastic bag or in an airtight container on the counter.

  • N

    Hi can someone provide the cup equivalent of three bananas? I live in Asia and they are tiny here :0)

  • Kathryn

    Just found your recipe. It was very easy, and smells delicious. I doubled it, and the loaves are in the oven now. Hoping everything turns out well. I took a suggestion from the comments and added cinnamon, though I have some candied ginger I might stick in the next loaf.

  • Kathy

    I have used this recipe for a couple of years now! Wud never use another one! I mix up my loaves every time adding blueberries, or cranberries plus walnuts! It’s a winner every time!

  • Deborah Gray

    I love to add a teaspoon of cinnamon and chocolate chips. Making a loaf right now ❤️

  • Dr Wombat

    Add a handful of walnuts – it’s twice as good.

  • Jill

    We have used this recipe many times and it is easy and yummy each time! We use 1:1 gluten free flour blend and add 1/2 cup of chocolate chips. It works in a loaf pan or in our mini muffin tin. Great recipe!

  • Rajul

    So glad, I could use my bananas that would have gone in the bin! Cheers to no wasting! I went and got loaf pan straightaway n baked this. Looks good, can tell even before tasting. Thanks Chef!!

  • CoCo

    I saw the recipe this morning and made 2 batch of this easy to make Banana cake right away as i already have all the ingredients available in my kitchen. I knew from the beginning that it would turn out good as i have tried other versions of banana cakes before. Boy, was i right? It didn’t just turned out good but great! Everyone loved my banana cake! Thank you so so much for this recipe!

  • Tam

    I made this today for my husband’s monthly DnD game. It was a big hit with the guys! I burned most of my walnuts trying to toast them, so I used the chocolate chip idea. It was delicious.

  • Aimee

    I decided last minute on a school day to try this and realized I didn’t have an hour to wait for it to bake, so I made muffins instead. It made a dozen perfectly and cooked in 30 minutes!

  • Brandi

    This is a great and easy recipe. I used self rising flour and coconut oil instead of butter and it turned out great. I will definitely make it again!

  • Maryanne Low

    Can I use olive oil instead of butter for this recipe?

    • Elise Bauer

      Hi Maryanne, I have not made this recipe with the olive oil substitution so don’t know what to tell you. If you do try it with olive oil, please let us know how it turns out for you!

  • Olma k

    Hope someone can help me. I made the bread last night and doubled the recipe my question is. That it came out very dense. Not sure what happened. Other than that it’s good. Thank you

  • Mary Ann Legere

    Can you use an 8×8 pan and margarine instead of butter?

    • Elise Bauer

      Hi Mary, you can use an 8×8, though the cooking time will be less. How much less, I don’t know. You’ll have to experiment. As for margarine? I don’t cook with it so don’t know what to tell you. This recipe uses melted butter. Good luck!

    • Lisa

      I use margarine sometimes instead of butter!

  • Amy Clay-Moore

    This was my first time making banana bread and it was so easy and so so good! I did 3 bananas, substituted ww flour, and did 1/2 c sugar. Still so delicious!

    xxxxxyyyyy

  • Darlene Gordon

    I am from Trinidad . I tried your banana bread recipe and my whole family love it very much. Thank you very much for sharing your recipe so that others could have get it.

  • Diane

    I made it with 2 bananas, 1/2 cup of sugar and whole wheat flour and it’s delicious. (and I’ll feel less guilty when I scarf down half of it for breakfast!)

  • Tricia

    Best banana bread ever. The only thing i did differently was to add ground spices like clove, cinnamon,all spice and ginger. Also soaked the bananas in brandy and angostura bitters. Needless to say it tasted fantastic.

    xxxxxyyyyy

    • tayleesha

      Wow, Tricia! That sounds delicious.

    • Farah

      Sounds so good! Did you use clove, cinnamon and ginger powder?? And how much of each? I also made this bread but used 4 bananas, oil, and half a cup brown sugar. It wasn’t sweet enough for my kids and kind of dry. Also it was pale yellow in color. How can I make it more browny?

  • Kimcita

    I have made this recipe dozens of times. It’s perfect every time and I like to add chocolate chips and/or peanut butter chips. It’s takes it to a new level! Thank you for posting, this recipe has been bookmarked on my phone for years!

  • Michele

    For the butter, is it 1/3 cup of melted butter or is it a 1/3 cup butter, melted. Maybe that is obvious to most, but not to a newbie like me.

    • Elise Bauer

      Hi Michele, it actually doesn’t make a difference with this recipe. Either way to measure will work fine in this case. I usually measure out 1/3 cup of butter, then melt it.

  • Paca

    Hands down – best Banana bread recipe. Ever! I’ve tried a bunch of them, with varying results. We raise ducks, so I used duck eggs, 1/2 cup of raw cane sugar, and Amish Hand Churned Butter. It was SO delicious!! My hubby snuck into the kitchen for another slice, lol. This will be my go-to recipe. Thank you for posting this!

  • Julia

    I”m hoping to make this for the second time this weekend. My 16 month old son has loved it, and ate the whole loaf over two weeks…which leads me to my question! What is the best way to store the bread? I added a handful of shredded carrot and a small handful of raisins. I stored half the loaf in a ziplock in the fridge with a paper towel around it but it still seamed to get too moist. The other half I stored in the freezer, then in the fridge when I was ready to use it. But again seemed too moist.. .like close to going bad. Thank you! Love the recipe though!!

    • Emma Christensen

      Hi, Julia! I usually just store banana bread on the counter, loosely wrapped in a plastic bag. It stays moist and delicious for about a week! After that, it can start to go moldy. I’d recommend freezing what you don’t think you’ll eat within a week. Hope that helps!

  • Stephanie Okojie

    Perfect banana bread every time!
    I always stir in walnuts or I’d love to try chocolate chips next time and maybe some cocoa powder. Yummy. I always double the recipe! Both loaves are gone in a day or 2 around my house, Easy!

  • Shruti S

    Excellent recipe, just made it last night and turned out to be so so delicious. It’s so easy, made this in the exact time mentioned. Would have loved to share the pictures.

  • Daren C Moore

    I absolutely love this recipe. I always add chopped walnuts. As far as the bananas the more ripe the better. I cut way back on the sugar. Perfect every time.

  • Banana

    I made this over the weekend yummy put a handful of brown sugar in the recipe everyone enjoy it made about 4 loaves of bread.

  • Loretta

    I’ve made this recipe about 10 times so far but I went to adding pecans and mint miniature chocolate chips and started using mini loaf pans very successful everyone seems to like it unfortunately I’m allergic to bananas so I can’t eat it so I depending on everyone else to be 100% honest. So far they seem to fight over the banana bread at work and I’ve given out to friends AND family.

  • Kerry

    I just made this banana bread today, but swirled in Nutella (I had some, and the kids hadn’t eaten the whole jar yet so I figured, why not?) WOW! Next time I will need to make 2 loaves- one to eat and one to hide so I can actually have more than one piece!

  • Cynthia Hoffman

    Would this recipe work with whole wheat pastry flour only?

  • Suzan

    I love recipes like this because I can take a mushy banana and make a great loaf out of it that everyone loves. It is easy to make without a bunch of sour cream or other dairy items I can not have due to being lactose intolerant.

  • Elya Foust

    For everyone having issues with getting ripe enough bananas, put the entire banana in the peel in your freezer for a day or two. They will be perfect. I’ve made this recipe more times than I can count, and countless others. Always using the bananas from the freezer. Let them thaw a bit and they will squeeze right out the end of the peel.

  • Leslie

    First batch in the oven!! I was amused that prep time was 10 minutes! With a soon to be 12 yr old son and including a quick trip by son to grocery store for baking soda ( my kingdom for a teaspoon of soda!! I did appreciate the link to substituting powder for soda) it took us just over an hour! Also had to use muffin pan sonunvkear how long to cook !

  • Pam

    This is one of the easiest recipes out there. The hardest part is getting the bananas ripe enough. I use less sugar – scant half cup – and super, super ripe bananas. Have made it a half dozen times already – I usually double the recipe – one isn’t enough. Have some in the oven right now and the small is mouthwatering. Thank you so much for a great, easy recipe.

    • Patti

      First time making this recipe, just took out of the oven ! Will comment on taste as soon as it cools down. Smells yummy

  • Kayla

    This is by far the best banana bread recipe I’ve found. I have an older oven so it took about an hour and a half to bake up completely, but totally worth the extra time. I made 2 loaves and added chocolate chips to one. So good!

  • Victor Ulto

    Make this banana bread all the time! Freezes well, and it’s great with chocolate chips.

  • Jenniffer

    I was wondering if I could use almond flour instead of all-purpose flour?

    • Elise Bauer

      Hi Jennifer, I haven’t tried subbing the all purpose flour with almond flour, but if you do, please let us know how it turns out for you.

      • Jenniffet

        It turned out great with almond flour, very moist I could have cooked it just a little bit longer, then the 50 minutes. I also made one with regular flour, so I can compare the difference. The taste was very similar, the one made with almond flour was a tad bit sweeter, (I made both with half cup of sugar). Other then that I enjoyed this recipe. I will be making this recipe again both ways.

  • Alicia

    Hi can you please weight in grams the banana after mashed? I couldn’t get the consistency as shown in the video. My batter is stiff after mixing in the flour.

    • Elise Bauer

      Hi Alicia, sounds to me like your bananas may not be ripe enough. They should be squishy ripe. Or your bananas may be smaller in size than what we used to make this recipe. You might try adding more banana.

  • Megan

    This is seriously the most amazing banana bread I’ve ever had!!! I used 3 bananas and it was plenty sweet with the 3/4 cup of sugar. Super yummy with a spread of salted butter! Thank you so much, you made my day!

  • Victor

    A follow up question, I’ve tried to experiment with adding blueberries and cherries to this recipe but the final product inevitably comes out way too crumbly for my liking. Technically that should not be happening but somehow the bread bakes differently. Your thoughts would be much appreciated.

    • Elise Bauer

      Hi Victor, I haven’t tried adding berries or cherries to the banana bread so don’t know what to tell you. Anyone else?

      • Lizzie

        Hi Victor, I just did that today. But I didn’t mix the blueberries, I put them on top. Garnishing the cake. However it turned a little sour. I would add more sugar. Good luck!

      • Cheryl Taylor

        Try adding 1/2 cup or so of applesauce to make up for the consistency of the berries. It should improve moistness.

    • Holly

      I wonder if the water content of the blueberries and cherries are effecting the batter?? Are you still baking it the same amount of time or longer with the fruits??

      • Victor

        Takes longer with the berries as they tend to release water. Maybe that’s why. I’ve tried both fresh and frozen and still the texture comes out very different compared to ‘no berries added’ version.

  • Victor @ ifoodblogger.com

    I should have commented here a while ago but better late than never. I made this banana bread at least 4-5 times over the past year and every time it came out of the oven beautifully browned, richly tasting and very moist. I don’t believe a banana bread can get any better than this.

    • Annie Lev

      I baked two of these banana breads yesterday. OMG they were the very best I’ve ever baked! I have several banana bread recipes but none even came close to this!! I added chocolate chips to one, and added cinnamon, candied ginger bits, chocolate chips and plump raisins to the second one. Both delicious!! Thank you so much for this recipe I will use all the time!

      xxxxxyyyyy

  • Rick Radesky

    I added less sugar and added Turkish honey with an almond nutmeg and cinnamon topping …. yum !!!

  • Cordova Margaret

    This bread is amazing! Best recipe I have ever used!

  • Rich

    Delicious banana bread recipe. Added 1/2 cup of semisweet chocolate chips and a sprinkle of cinnamon to batter.

  • Lily Moodley

    Hi, this recipe was on point. The Banana Bread came out perfect. Thanks so much

  • Frances

    Fantastic recipe, I added 3 teaspoons of apple sauce and a handful of craisins and it came out delicious. Thanks for sharing.

  • Christi

    I’ve made this recipe twice now. The first loaf was so good, it barely survived one night before being devoured! I used 4 bananas, cinnamon, ginger, Craisins, raisins, and a cinnamon sugar sprinkle for the top. Substitute I Can’t Believe It’s Not Butter and it still turns out amazing. It smells heavenly while baking and tastes even better!

  • Sarah

    Hi,

    Did yours have a strong banana taste? I’m thinking of adding 4 bananas next time, some walnuts as a topping, and perhaps some brown sugar. Thoughts?? Good recipe!

  • Haley

    I made this vegan by using apple sauce instead of egg and it comes out great! I’ve also been mixing it up (haha) by adding chocolate chips or cranberries and walnuts!

    • Kat

      How much sauce did you use? Don’t have eggs ran out and wouldn’t mind to substitute ! TIA

  • Shawn

    Ugh this was horrible I should’ve made it the way mom told me but I was like I’m sure there’s plenty of recipes online. I went step by step and it turned out dry and it cooked way to soon 350?? It was done in 17 minutes not an hour like suggested. Thanks for making me waste a lot of food.

    • Elise Bauer

      Hi Shawn, if your banana bread is “done” in 17 minutes, there is something seriously off with your oven.

    • Alyssa

      I definitely agree with Elise if it’s done that quickly then your oven is malfunctioning.

    • Alexis

      Second the two of them, I’ve made this countless times and it has never been overcooked. You should get your oven checked out.

    • sina

      agree…made it a thousand of times…i even sometimes think to leave it a minute longer than the hour…your oven doesn’t sound right at all…after 17 minutes i still have a puddle of dough…

    • Athena

      Are you sure you didn’t set it to 350℃ instead of 175℃? I’ve made this more than a dozen times in the last year and I always have to triple check the over because I’m use to using ℃ but I now live in the US. It sounds silly but sometimes I still set it to 175 thinking my oven reads ℃ instead!!

    • Shawn B.

      Shawn sounds like u may need bannanas riper. I just made it with blueberries and wal nuts this time. Use real butter. mine fills loaf pan it took over an hour ur bread should have that dark browned look mine was tan for quite a while.

  • Vee Smith

    Can’t wait to try this recipe…and some of the tweaks! I love banana bread!

  • Jim B.

    Fantastic the way it is… However… I used 1/2 cup white sugar and 1/2 cup brown sugar… Love this recipe… Unfortunately… So does my family! Lol

  • Alicia

    I love this recipe I use it all the time! However I would love to use this recipe with my mini muffins pan. How long should I bake them for? What temperature? Your response will be greatly appreciated!

    • Elise Bauer

      Hi Alicia, I haven’t made this recipe in mini muffin pans, so don’t know what to tell you. Probably not that long, maybe 10 minutes at 350°F? You may need to experiment.

    • Rick Adams

      I made a loaf and regular muffins at the same time. The regular muffins took about 25 minutes at 350. So maybe half that time.

  • Sharon Hurrell

    I tried this with cinnamon & it was awesome….

  • Sharon Hurrell

    I just put this in the oven and realized I forgot the vanilla . I did add some cinnamon & nutmeg .Let you know how it turns out.Thanks for the recipe .

  • william E

    I used Almond extract it was better

  • Denise

    just put this in the oven, a friend of mine who passed a way recently loved baking banana bread was one of his favorite’s! wish I had some walnuts would been good to add!!

  • Rosalee

    Can this recipe be made in small loaf pans? Size 5 3/4″ x 3 1/4″ x2″? If so how much batter in each of 3 or 4 and the time and temp needed. I have shared this bread with a lot of my “little ole lady” friends and would like to gift them with their own personal loaves. Thank you so much!!!

    • Michelle Sanderson

      I filled 3 of the 4 small loaf pans in my Pampered Chef stoneware dish with this recipe and I bake it for 30 minutes and it was perfect! Each loaf was 3 x 5.5 inches.

  • marieee_c

    If I don’t have any enough or any vanilla extract, can I substitute it for something else?

  • Linda

    I used Splenda and sugar-free chocolate chips and it was delicious

  • Pat

    Use a gluten free flour and this recipe is still perfect with just a half cup of sugar.

  • shelby

    ….I was wondering, ( as there are SO many comments, and scrolling through all of them …well, you get the idea ! lol ) …if using bread flour is fine, (?) , as its what I usually use , even for cookies. ..using bread flour makes a HUGE difference in your cookies,!….( if you arent using a gluten free baking mix ). I use both Bread Flour and for certain recipes , I use GF baking flour mix. Thanks so much!

  • Heather

    Another hint: if your bananas are getting very ripe, even almost black, they are perfect for banana bread. Peel and freeze them whole until ready to use. I get my neighbors to save them for me instead of tossing them.

  • Gail Orr

    I made this replacing the butter with coconut oil and the flour with a gluten-free mixture. They turned out wonderful as cupcakes for a six-year-old on a and dairy free restricted diet.

  • Susan K. Conboy

    I added 1/3 cup each chopped pecans and semi-sweet chocolate bits. Delicious! But I wish I’d read these comments before I put it in the oven – I would have added Michelle McDermott’s cinnamon-sugar topping! Also, note to Michal, this freezes VERY well, although I’ve never frozen it longer than a week or two before eating it!

  • Michelle McDermott

    I added chopped walnuts and cinnamon to the recipe. I also sprinkled the top with a sugar& cinnamon mixture….YUMMMMM

  • Lisa

    Banana bread with or without cinnamon? Anyone give me any suggestions!

  • Kendra

    This was easy to make. I followed the recipe using 3 bananas — next time I’m going to try 4. Kids loved it.

  • Michal

    Is it freezable?

  • Kendall

    The recipe was great, but adding a tablespoon of cinnamon made it taste even better.

  • Peggy Ward

    Oh my just made these and so delicious. I did use self-rising flour and coconut oil and they turned out so good. Nothing else added. Love the recipe.

  • Linda Benson

    First time for me to encounter Simply Recipes. LOOOOVE your website and I’m so glad it popped up as FIRST option when I google-searched “Banana Bread Recipe” this morning! (And the Banana Bread was a delicious hit, made with the small change of melted coconut oil in lieu of butter! All my friends asked for the recipe, so I’m sharing my great discovery of your site.)

  • Suzuyo Fox

    This is my go to recipe for banana bread. I add raisins and it always turns out beautifully. Moist and super yummy.

  • Sue

    Best banana bread recipe ever! I`ve added ingredients such as cinnamon, dates and cocoa in the past and turned out amazing every time.S

  • Peggy Pearson

    Haven’the made banana bread in YEARS. Had some overripe bananas. Used this recipe. Came out DELICIOUS!!! All gone too fast!!! Will make again soon!!!

  • Pat Burt

    I’m having an issue with the recipe. The first time I made it I did the 350 degree oven and the outside of the bread was crispy and beautiful and the inside was still raw. This time I put the oven temp to 300 and the same thing happened. Why is the inside not cooking?

    • Sandra Izzo

      I checked using long fork and found it was not cooked in center. Used a glass pan and just cooked 15 more minutes. Love this recipe. Was still moist not dried up.

  • Kayla Shockey

    This is an easy and delicious recipe. Everyone loved it. I have only used this recipe for the past two years and will stick with only this one.

  • Pamela Grier

    with a few minor tweaks in prep (1/2c of sugar, room temp eggs, and i let the batter sit for about 5 mins) these were the best banana muffins i’ve ever made.
    thank you so much! super delish for breakfast with chai tea!

  • Kelly

    Followed the recipe and it came out flat and mushy…. was really craving banana bread… off to woolies I guess

  • Annmarie

    Quick question ??? White sugar or brown ?? Can i mix the sugars ? Or stick to one? Thank you

  • Romeo Belisario

    Can this recipe be made into banana muffins?

    • Elise Bauer

      Sure! Just cut back on the cooking time. I think muffins bake in about 12-15 minutes.

      • Kristen

        Muffins take about 25 mins

        • Anna

          I guess it depends on the size of your muffin tins. I have a pretty standard 12-muffin tin taking “large” papers and bake time for me was 17 minutes but they were crispy on the outside and finally cooked on the inside… That batter does tend to be be dense and harder to cook evenly…

  • Lily

    I’m ready to make this banana bread recipe and I was wondering if I could add dried cranberries or fresh ones. Any thoughts?

    • Elise Bauer

      Hi Lily, I think it would be great with some dried sweetened cranberries.

    • Heather

      I’ve made banana bread for years and always tweak the recipe: delicious by adding 1/2 cup dried cranberries, raisins, or walnuts and a dash of cinnamon and nutmeg

  • Amanda

    This is the first time I have made banana bread. I used self rising flour because that’s all I had and used extra baking powder instead of baking soda. It turned out amazing. This recipe is definitely a keeper.

  • Lizzy

    I am trying this recipe for the first time…in the oven now. I added some ground almonds…we’ll see!
    One tiny criticism….no gas mark! I think it’s 3….

  • Marina Castro

    It’s the second time I do it and the first one was perfect. This one came out really flat :( Does anybody know what happened??

    • Colby

      Check if your baking soda is old, sometimes it doesn’t work as well when it ages.

  • Mark

    After trying a few banana bread recipes before this one I can honestly say this is one of the best I found. Moist , lots of flavour and made it two days in a row as it didn’t last long . I used 4 smaller sized banana (6″) and I changed it to 1cup plain flour 1/2 cup self raising and still kept the baking soda in. Gave it a nice ride and very light and airing texture.
    This has now secured in my brain and will be on my regular bake when I am hungry for a tasty treat

  • Mary Rieger

    I have made this recipe many times and every time is was a big hit. It did not come out dry it was moist and delicious. To the person who said the loaf tasted like baking soda, you either put too much in or used the wrong kind of Baking Soda. The Baking Soda used to refresh your refrigerator is much finer than the everyday baking soda. This is the best recipe I’ve ever made.

  • Bob Cash

    For a great taste add one cup frozen whole cranberries

  • Jay

    Tried it- mine came out really dry and was a mouthful to chew. I also think there was too much baking soda in it or something. It had a very distinct taste to it but overall my family liked it.

  • Sheri Watson

    I didn’t have any plain flour so I used self rising,…will it still work? Mine is cooking right now so I guess I will find out soon. While I’m here,…what is the difference between using plain flour w/baking soda &(or) using self rising flour?

  • Can Üner

    I’ve added cinnamon, sliced almonds, some walnuts and added used coconut oil together with butter. Turned out awesome. So far it is the best thing I have ever cooked in my oven. Taste and texture is like from a professional bakery. P.S. Half cup of sugar is more than enough.

  • Aparna

    One of the best recipes I’ve tried.. my family’s favorite. I’ve also tried adding an extra banana and adding very very little sugar .. it turn out a little moist but tastes awesome ..

  • Annie

    I just made this. I turned it into muffins though. If anyone makes muffins instead do like 20 minutes instead of 50. They turned out really well.

  • michelle lee

    Excellent recipe, although I add some cinnamon to mine. It was simple and delicious

  • Dina

    Does it rise, mine came out very low compared to other banana breads I’ve done.

    • Elise Bauer

      Hi Dina, yes it rises. Check your baking soda (add a little vinegar to some to see if it bubbles). Make sure you are using baking soda not baking powder. Also fresh eggs that are at room temperature work best.

      • Candice

        You may have used a mixer. You need to hand mix. To much mixing will make it not rise

  • Melissa

    This was so easy and delicious! Thanks for posting!

  • Joyce

    I just tried your recipe but I’m afraid it will turn out wrong (although it’s still baking). I spent ages converting all the cup measurements tot grams. But somehow not all conversions on google equal the same amount. I had way to much flour, 1 1/2 cups should be 510grams due tot my conversions following google. It was so dry that I had to add a egg and some milk. eeek!! Do you have the recipe with grams so that its easier to bake in europe? Then I’ll have another try.

    • Elise Bauer

      Hi Joyce, when I just now measured out 1 1/2 cups of flour and weigh it on my kitchen scale I got 215 grams.

    • Susanna

      Hi Joyce, I’m also in Europe and I converted with 1 cup = 2.5dl and it works well. I also only used 1dl of sugar by the way – I find that you can always halve the amount of sugar in US recipes, they’re super sweet for European tastes!

  • Julie

    Simple, tasty recipe. Prepared it so many times. Everyone loved it. It took me exactly 50 minuted to bake. Before, I used one disposable aluminum foil pan and the bread actually risen up too high in the middle; now, I divided the batter into two such pans and will see what will happen :-) Overall, really great banana bread. Thanks!

  • Stephanie S

    Wow!! I have never made banana bread before and was very nervous to make it. But this recipe was SO quick and easy! And made amazing banana bread!!! I added 1 teaspoon of cinnamon, 1/4 cup semi sweet chocolate chips, and 1/4 cup walnut pieces. Simply delicious!!!

  • Keith O'Brien

    Hi Elise, you say to pour batter into a ‘prepared’ bread pan. I’m using a common non-stick kind so what ‘preparation’ is required? Line with foil, greased surface, or simply clean?

    • Elise Bauer

      Hi Keith, good question! Prepared means buttered. Even if you are using a stick-free pan, you’ll have more success getting the bread out of the pan if you generously slather butter over the insides of it before pouring in the batter.

  • Sarah Aziz

    I have a quick question this is the first time I’m making banana bread but the only ingredient in don’t have is the vanilla extract. Can I substitute with something else or no and how will it taste if I leave out the extract good or bad

  • Julie Coon

    I love this banana bread I have made it atleast 15 times. I always like cinnamon in banana bread so I added a tsp. It is great banana bread. Thanks

  • kim monahan

    i dont know ,how to make banana bread. so i find this one . i made it a few weeks ago and my family love it . i buy bananas just to make it .

  • Jessica D

    Just made this! So moist and delicious! The whole family loved them. I didn’t have a regular loaf pan so I used 4 mini’s and a mini muffin pan. Turned out great!! 30-35 min for the mini loaves and about 15 min for the mini muffins. I did add semi sweet chocolate chips to half. Next time I might cut the sugar if I’m adding chocolate, might have been a skosh too sweet with both. Such a great recipe!!

  • Rebecca

    Made tonight, didn’t have butter so used 1/3 cup of Greek Yogurt. And had some left over condensed milk, and not even. 1/2 a cup of sugar so that and two teaspoons of condensed milk and book absolutely delicious!!! No loaf tin either and it made a huge slice tin and a good two inches high. Awesome recipe!! (Also put white chocolate buttons on the top!)

    • Jennifer

      Thanks for your comment! I now am about to make this is a pie pan since I have no loaf pan and might now use yogurt rather than coconut oil (since I also have no butter)! I will post the result <3

  • Austin

    Great banana recipe! I accidentally left it in the oven for two hours so it was a little burned but I just made another batch. It came out delicious even though I forgot the bananas!

  • John

    Just fabulous. I added 1/2 cup of crushed fresh pineapple. It left me speechless with delight.

  • Talya

    I have made this a couple of times over the last few weeks and it is absolutely delicious, as well as being quick and easy to make. I have a feeling this will be turning up in my kitchen on a weekly basis from now on!

  • Zwarner

    Just made this and it came out AMAZING and SOOOOO DELISH!

  • Deidra

    Yummy! Just made it and I am not a great or even good cook by any means, but i gave it a shot. Success! One question I have is do you have nutritional information for this as is… none of the subs? Although, I am going to try and use the alteration the previous person did… with the coconut oil I thought about it but then decided against it because I thought it would totally change the taste.

  • Grace

    Wonderful recipe!! I added chocolate chips and almond slivers. Will definitely bake again:)

  • Alan

    Bread comes out very dark. When I check it is still wet inside and I have to keep in the oven longer and the whole things get darker.

    • Linda

      Alan, it’s possible your oven temperature is off a little bit. To check the oven temperature’s accuracy you can get an oven thermometer. You can find one where they carry kitchen gadgets. Hope this helps.

  • Anne Murdock

    I want to make muffins how long do i bake them. Thanks

  • PETER ROWE

    We’re in the middle of moving and my wife asked me to bake a choc chip banana cake for a person who is leaving. All I could find is the bench turbo oven and a round sponge tin. I doubled the butter and added 1/2 cup of white milk duds. In Australia we have self raising flour so substituted with the plain flour and nil baking soda. Turned out great.

    • Elise Bauer

      Milk duds? That’s a new one! So glad it worked well for you!

  • Vicky

    For the butter, did you use unsalted butter?

    • Elise Bauer

      Hi Vicky, I use unsalted butter, but honestly either works.

      • Vicky

        Gotcha and thanks for the quick reply!

  • Katie

    I made a couple of adjustments to this so that it fit within our nutritionist’s guidelines. Turned out great! Here is what I changed:

    Coconut oil instead of butter (in equal amount)

    1/3 cup coconut sugar, 1/3 cup stevia, and 1/3 cup plus 1 tablespoon white sugar

    1/2 cup almond flour, 1/4 cup whole wheat flour, 3/4 cup white flour

    My teenager had no idea I made changes to it. She thinks she’s eating the “regular” recipe with all of the sugar, butter, and normal flour.

  • Daisy

    After years of looking for an easy, delicious, moist and simple banana bread I have finally found it! I had made 4 banana bread using this recipe. Sooo easy and just perfect! You can easily add nuts, choc chips, dried fruits or whatever bits you like inside your banana bread in it. Highly recommend to try.

  • Helen Rogers

    I have been making this banana bread since 1975 and found it posted from Nantucket Inns India House Banana Bread. Only thing I have changed over years is to use 3Tblsp. vegetable/canola oil in place of butter. My family adores this and I make it often.

  • Sophie

    Best banana bread EVER!!!
    Very moist and delicious. I make it for my nephew quite often. It’s his favorite ‘cake’. He prefers it over chocolate cake even! That says a lot ;)

  • Emma McPartland

    I added some frozen berries the first time, delicious and then added some frozen mango next time equally delicious!

  • Jen

    I’ve been around the world looking for and testing banana bread recipes. I will look/test no further. This is the BEST! Like my father always says, “Use the KISS method”. Keep It Simple Stupid. Simply the best! Thank you!

  • Michelle

    Yummmm! I normally don’t trust myself to alter recipes, but I think I did well on this. I followed all the measurements but added a few things:
    1/3 cup applesauce
    1 tsp Cinnamon
    1/4 tsp. Nutmeg
    It turned out beautifully and I think the applesauce really made it moist. Baked for about 50 minutes and it was so yummy! Crispy top, would probably taste grate with zucchini as well. My only complaint would be you definitely should add some baking powder. I just used the 1 tsp of baking soda as listed and my loaf probably could have turned out twice as tall had I put some baking powder in. I think my additions really helped! Really yummy.

  • A happy bread eater slurp

    yum yum yum slurp slurp me gusta banananana bread it’s good good good

  • Christine Gryscavage

    I made this bread a few days ago. Since I had some frozen bananas, I was looking for an easy recipe. After defrosting and mashing I had 1 1/4 cups of bananas. This recipe is great!! I used a 9X5 pan, and checked at 50 minutes. It was done in 56 minutes. I followed the recipe exactly, and I added 1/3 cup of mini chocolate chips and 1/3 cup of walnuts. I got 12 good-sized pieces when I sliced the bread. I then put them in the freezer. A few days later, I defrosted a couple of pieces and gave them to a friend of mine. I told her how I found this recipe online. She called the next day and told me how much she and her husband enjoyed the bread. She said it was so good, it could win a prize!! At her request, I’m sending her a copy of the recipe. Thanks for this delicious banana bread recipe, which is already in my recipe box for future use!!

  • Vanessa

    I make this recipe a few times a month with my kids. They love it so much that they call it “banana cake.” Sometimes I add carrots or zucchini in an attempt to hide vegetables in it for my picky eaters. It always turns out great, but I’ve noticed that if I add an additional 1/4 a cup of butter it’s even better.

  • Christina

    I used 1.5 cups of almond flour and no sugar. I added walnuts and made muffins. They cooked in 15-20 minutes and were incredibly moist. I found the sweetness of the bananas to be enough for me, but I lean toward savoury rather than sweet. If you’re trying to stick to a paleo or keto eating plan then this substitution works a treat.

  • sheila harris

    Has anyone made this in an 8×8 or 9×13 pan before?

  • Syahiza Mohammed

    I tried this today and absolutely loves it! Easy and fast. Thank you very much!

  • Katie

    My 2 year-old loves this recipe! We tend to use about 4 bananas and 1/2 cup sugar is plenty for us. I have made this recipe 3 times, and the last time, I baked it at 325 vs 350. I thought it was much more moist and the edges didn’t get near as toasty. It added about 10 minutes to the total bake time. Thanks for posting this recipe!

  • Teresa Johnson

    My eight years old granddaughter Anari and I followed the recipe today and we did wonderfully! I measured and my granddaughter blended all the ingredients together and put them into the pans. She made four small loaves. After I took her home, I decided to make eight more small loaves. I have already memorized the recipe! It’s a keeper! Thanks alot!!!

    xxxxxyyyyy

  • Tara

    The bread is good, but mine took almost 100 minutes to bake completely so plan accordingly.

  • Leah

    Best banana bread recipe ever! so easy and quick to make, thanks Elise, this recipe saved on my computer!

  • Missy

    My go-to banana bread recipe. We love it! I use 1 cup of AP flour and 1/2 cup of whole wheat white flour. There’s a loaf cooling on the counter now. Thanks for such an easy, tasty recipe!!

  • Kathleen Bryan

    I decided to make this recipe, but had doubts that it would work. Well, I was proved wrong — it not only worked, but it is delicious. I used 1/2 cup of sugar as recipe said I could. I liked the suggestion to add chocolate chips (I used milk chocolate chips). The only thing that I did that veered from the recipe is that I added a couple of tablespoons of sour cream. Don’t know if it was needed — next time, I’ll leave out and see. This recipe is a keeper. And, one bowl — yippee! (I first melted butter in bowl in microwave, then added bananas and mashed them in same bowl. This weekend: on to Chocolate Banana Bread! (I’ll let you know how that turns out).

  • Elizabeth

    I make this all the time! I’ve put vegan chocolate chips as well as walnuts in my loaves! I’ve always used 1 cup sugar and I have to add about 1/3 cup of water. This bread is moist, yummy, and gets eaten up very quickly in our home! I ❤️ The recipe!!!

    • vegAngie

      Hi, I’m curious, if you are vegan, what do you use to replace the egg?

      • lola

        exactly shes probably not a real vegan. I used to go on a fast for 21 days, total vegan. No cheese, eggs, nothing. Just veggies. And I lost about 12 lbs.

      • Yanyra

        Hi VegAngie… You can use ground flax seeds as an egg replacement. I am not vegan, but I use this if I run out of eggs… The basic ratio is one tablespoon of ground flax seeds and three tablespoons of water to replace one egg.

  • Hayley

    I’m new to baking and have no idea how big a ‘cup’ to use for the ingredients?! Please help!

    • Elise Bauer

      Hello Hayley, a cup is a standard American measurement equal to approximately 236 ml in metric.

    • Kelly

      HI! It’s an 8 oz. cup. Go to a store that sells baking tools and find a set of measuring cups and spoons – they should be in standard sizes. Many of us are used to cooking without measuring (just by feel/look), but with baking it’s good to be precise. Have fun!

  • Karen MacLeod

    I’ve made this twice now, and it’s delicious. I substitute coconut oil for the butter, whole wheat flour instead of white, and use brown sugar instead of white, and it still turns out delicious!

  • Sharon

    I’m making this recipe today — it’s a family favorite! But I’m thinking of trying to make it in my new bread maker. What do you think? Will it work? Thanks so much!!

  • Elma

    I just tried this recipe and added little squares of kinder maxi inside. Still baking but can’t wait to see the end results

  • Barb

    My 4 year old granddaughter and I made this together today- not only was it fun and easy, but it turned to be delicious as well. We followed the recipe exactly but added 1/2 cup of chopped walnuts and 1/2 cup of chocolate morsels. Thank you for a wonderful memory.

    • Elise Bauer

      Hi Barb, what a fun activity for you and your granddaughter! I’m so glad you liked the recipe.

  • Maria

    Made it today and came out fine, I added handful of walnuts, and used less sugar. The white sugar can always be substituted with brown (organic) sugar, for “more healthy” feature. Other than that it is simple, yet tasty banana bread. it took only 30 min to be done, not an hour.

  • Debbie

    The best Banana Bread ever! Moist and very tasty!Perfect, I used 5 small Bananas.

  • jessica

    i followed the recipe exact and its taken way more time then the suggested 50 minutes to bake. I added about 20 extra minutes due to the fact that the top was still a bit mushy vs all the other parts. Other than that smells good and tastes good as well.

  • Magda Gruda

    IS THAT FULL EGG?WITH YOLK?

  • Azra

    I’ve only made banana bread once or twice.This was the best one I’ve ever made! Added walnuts…so good. I plan on making this my staple recipe. Will add chocolate chips next time…yummy

  • Julie

    Not great-lacks flavor-needs salt and more sugar. Textures is fine and not really moist. Really disappointed with the flavor.

  • Matt

    Made this recipe 3 times now. It always comes out moist and light. My mother even switched it out for the family recipe!

  • Mara

    Does it have to be wheat flour or can it be substituted with rye flour or something similar? I’d really love to try out this recipe!♡

    • Elise Bauer

      Hi Mara, I’ve only used all-purpose flour (white flour from wheat). If you try it with rye flour, please let us know how it works out for you!

  • Kristian

    This banana bread recipe came out super dense… I followed the recipe to a T and it came out dense, which makes me upset because this is the second time I’ve used this recipe.

    • Elise Bauer

      Hi Kristian, 3 things will help. First, makes sure your baking soda is fresh and still works (sprinkle some vinegar on a pinch of it, if it bubbles furiously, it’s still good. Second, fresh eggs at room temperature give the most rise. Third, don’t over-beat the batter once you’ve added the flour to it, and make sure you don’t let the batter sit around too long before you scoop it into the baking pan. Oh yes, and if your bananas are on the large size, stick to 2 instead of 3.

  • Kathy L

    I’ve made this recipe a bunch of times. I love to bake for my neighbors, many of whom are retired. I make it in aluminum mini bread pans. I’ve made it plain, with chocolate chips, with chocolate chips and coffee,… All varieties have turned out wonderfully! And my neighbors all love it! It satisfies my “baking as therapy” needs, and makes my neighbors and friends very happy!

    • Faith Roberts

      How long to you bake it in the mini pans and at what temp? Thanks!

  • Abi W

    What can substitute butter besides the coconut oil?

  • CH

    Going to try this recipe today. Does it need to be a particular type of sugar, e.g caster sugar rather than granulated?

  • veronica

    Does this recipe work with yeast?? why and why not?

    • Elise Bauer

      Hi Veronica, this is a quick bread recipe that uses egg and baking soda for leavening instead of yeast. Oddly enough, even though one might think that having a sugary dough would be good for yeast, it actually doesn’t work well. That’s why you find yeasted breads are just lightly sweet if at all. The sweet yeasted breads tend to have the sugar separate from the dough, as in a cinnamon roll. So, if you want to make a sweet cake-like bread, as in this banana bread, you need to use leavening other than yeast.

  • laura Noble

    Kinda winging it with muffins here since all of my bread pans have wondered off. So far it smells great! This recipe was super easy to put together too. My 2.5yr old helped. He loved it!

  • Tony

    Great recipe. Thanks! My twist on the recipe to make it a little healthier was, substituted coconut oil instead of butter, 1/2 cup of sugar, pink hymalaian salt, and 1/4 cup of chopped almonds and walnuts. It was a hit with the wife and teenage daughters. And we all know how finicky teen girls can be lol. For sure we’ll be making this again.

  • Julie Coon

    I love this recipe It is classic banana bread. I always add cinnamon to any banana bread recipe. I have made this recipe at least 15 times. It really works well and is loved by all.

  • Angela

    Anybody ever tried this recipe with gluten free flour? Wondering if it makes a big difference in texture?

    • Des

      I make it all the time with gluten free flour and it turns out great! No difference in texture!

      • Angela

        Good to know! I want to try that next time. I substituted coconut oil for the butter and it was very good!

  • Carsten

    I wasn’t originally looking for a banana bread recipe to make a somewhat healthier version with whole wheat flour and stevia. I iimmediately added extra butter. This round I added an extra egg, unsweetened apple sauce and peaches since i was low on bananas with a little under a cup of blueberries and it was fantastic!

  • Ashley Garner

    This recipe was super easy. I used 4 bananas and 1 cup of sugar. It could use some cinnamon next time. But over all its really good. Also I baked at 350 for 55 mins then had to leave it in for another 10-15 mins. Thank you for the recipe.

  • Adia Henton-Lee

    Very easy recipe to follow..i made this bread 3 times..the last time was the best..i used 4 extremely ripe bananas & I add nutmeg & let it bake for 1hr 10 mins..it was Delicious..thank u for sharing your recipe!!

  • Holly

    Don’t bother with this recipe unless you plan to modify it. It went from raw to bland. I even added extra sugar, vanilla, and chocolate chips. It still tasted like something made during The Depression. I’d say triple the sugar, add another egg or two for mouisture, and triple the vanilla.

  • Jason

    This is probably the worst banana bread recipe I’ve ever tried. It might be easy but that doesn’t make it good. Bread barely rose while baking, is so dry it can barley be eaten and if you do eat it it taste like banana flavored cardboard. I can’t see how this is as good as so many make it out to be.

  • Maureen

    This is my go to banana bread recipe, easy & delicious! Thank you for sharing!

  • Holly

    I followed the recipe and directions to a T!!! I checked it at 30 mins and the edges were brown, it looked done but when i took it out it moved as if the insides were liquid!!! I feel like if it stays in at 350 itll burn.. what did I do wrong??? I turned my oven down to 300 im hoping that works! Please help!!!

    • Elise Bauer

      Hi Holly, the banana bread takes about 50 minutes to cook, so I can imagine that at 30 minutes it is still rather liquidy inside. If you are concerned about too much browning, tent the banana bread with foil and keep the temp at 350°F.

  • Megan G

    Love this recipe. I use 3 bananas and 1/2 cup sugar and it turns out perfectly sweet to my taste. I know that there is a link on this page to a chocolate version of this recipe, but I actually just add 3 tablespoons of cocoa powder and a 1/2 teaspoon of cinnamon and it’s really good!

    This is the perfect recipe – easy, uses ingredients I have on hand anyway, and absolutely yummy!

  • Luke Gefell

    I added a tablespoon of cinnamon and a cup of chocolate chips and it’s a huge hit

  • Jane Verdino

    I’ve made this banana bread twice now, the first time I used coconut flour, and the bread barely ros at all. The second time I used regular flour and it turned out beautifully. It tasted great both times, but looked much better the second time!!

  • Aqua

    how many serving dose this recipe make?

    • Elise Bauer

      It completely depends on how thin you slice the bread and how hungry you are.

  • Aqua

    can you double the recipe if you want to make more of the banana bread? cause me and my family love banana bread and we wonder if we could double the recipe

    • Elise Bauer

      Yes you can double the recipe.

      • Sherri

        I just doubled it and it came out awesome!

  • Janet Matthews

    Uh Oh. I had 4 bananas, so I used them all. I hope this comes out ok. Now I’m worried. I guess I’ll find out in 50 minutes.

    • Janet Matthews

      i just clicked on the original recipe that you posted and it says 3 – 4 bananas, so maybe I’m ok. Fingers crossed!

      • Elise Bauer

        Hi Janet, the original recipe was from 40 years ago actually, when bananas were smaller. This is why I changed the recipe to 2-3. I find that with 4 bananas, the bread takes longer to bake. Check at 50, but don’t be surprised if it takes even 30 minutes longer to bake.

        • Janet Matthews

          I think the bananas I used were small-ish. It turned out perfect and no extra cooking time. Thank goodness!! I won’t do that again, just to avoid the worry!

  • Amanda Platt

    After trying several other banana bread recipes, I now have my go-to one! This was moist and delicious. Definitely a favorite.

  • Nicole h

    Been My go to recipe love only using one bowl. My 6 year old sets bananas aside now whenever we buy them just for banana bread. I do add a bit of cinnamon and some fresh nutmeg and use a muffin tin instead of the loaf pan so its easy to put in lunch boxes.

    • Janelle

      How long do you bake if making muffins?

      • NIcole h

        With my oven it’s about 18 minutes, I would suggest checking at 15 minutes and checking every 3-4 after that until you know for yours

    • Rachel Hooten

      How much cinnamon and nutmeg did you add?

  • Jay

    Do you take it out of the pan and out on cooling rack or let it cool in the pan? Thanks

    • Elise Bauer

      Hi Jay, I usually let it cool for a few minutes in the pan, then run a blunt knife around the inside edge of the pan and turn it out to finish cooling on a rack.

  • Kathy Roberts

    I love, love, love this easy recipe for a family favourite, it is so quick and easy to make my whole family love it. I have added toffee pieces, walnuts and chocolate chips and they all tasted great. At the time of writing this comment I have three baking in my oven.

  • Shannon

    Can i use cake flour?

    • Elise Bauer

      Hi Shannon, I haven’t tried it with cake flour, but if you do, please let us know how it turns out for you. My guess is that given cake flour has less gluten in it than regular flour, and gluten helps provide structure to breads, the result may not hold together as well.

  • Michael Eleftheriou

    It seems to me that this recipe needs BOTH baking soda (1 tsp) AND baking powder (1/2 tsp). In fact, I’m pretty sure that earlier incarnations of this same recipe on this site had both (and I have an old print-out from 2010/11 to prove it!

  • Dave

    Hello, Made this recipe twice, tastes great. I used whole wheat flour. Did not quite rise as much like some of the photos, a little dense, but delicious with added walnuts.

    • Kathy Roberts

      Hi Pam I trebled this lovely recipe and split it between three loaf tins and the results were lovely excellent so don’t worry.

  • cody smith

    can i use brown sugar or does only white sugar work?

    • Elise Bauer

      Hi Cody, I haven’t made the banana bread with brown sugar but I don’t see why it wouldn’t work.

      • Dan

        I have made this with brown sugar (I used half a cup), and it turns out fine. It will come out darker because of the brown sugar, but it still has good flavor.

  • Norman

    I only have a standard loaf pan that is 9 1/4 x 5 1/4 inch, should I change the cooking time?

    • Elise Bauer

      Hi Norman, so many things affect the cook time that you really have to just try it and see what time works best in your oven with the pan you are using. Your pan should be fine, it may take a few minutes less to bake, or not, depending on your particular oven.

  • Pam Moyers

    Thank you for the recipe. It is one of the easiest and most delicious recipes – Truly outstanding.
    Quick question: Would doubling the ingredients for 2 loaves create a problem? (I also bake it in a toaster oven and it always has come out perfection – takes a little longer but great.)

    • Elise Bauer

      Hi Pam, I don’t see a problem with doubling the recipe, go for it!

    • Kathy L

      I’ve even tripled it and it works out great!

  • Karen

    How does this bread do if you freeze it??

    • R. Hugh Quackenbush

      Its great after freezing , just lovely. Thaw it before you eat it though.

  • ANABELLE

    I have some blueberries sitting in my fridge. How can I incorporate them into this recipe?

    • Elise Bauer

      Toss up to a cup of blueberries with a tablespoon or two of flour and stir them into the batter right before you pour the batter into the baking dish.

  • Amber Dyck

    can you use oil instead of butter?

    • H P

      I used coconut oil instead of butter, so I imagine yes. Probs a tiny bit different in texture.

  • Gerri

    This is my go to banana bread. Both my boyfriend and I are diabetic so being able to use as little as a half cup of sugar is fabulous.

  • Debbie

    The batter was the perfect amount to fill a muffin tin for six large muffins. I used two large bananas and 1 cup walnuts.

  • Angela

    Is it 1/3 cup butter, melted OR 1/3 cup of melted butter?

    • Elise Bauer

      Either will do. Whatever is easiest for you to measure. The two amounts are close enough that it doesn’t matter.

      • Angela

        Thanks for the speedy response!

  • Mavis

    This bread is amazing and sooooooo easy I love baking breads and thi is a winner!

  • 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?

    • Emma Christensen

      Hi Anita! My guess is that the trouble was with your self-rising flour. Different brands can use different amounts and kinds of rising agents. I’d give it another try with all-purpose flour. Good luck!

      • Anita

        Well guess what? My husband just showed me I used the canister with the all purpose flour instead of the self rising. I have memory problems and have them marked but apparently can’t follow the markings. Lol. I can’t wait to try it again and maybe do it correctly this time. Thanks!

        • Emma Christensen

          I’m pretty sure this has happened to all of us at some time or another! Hope your next loaf is delicious!

        • brett miller

          Hi Anita, this recipe is exactly the same as my mums, but we use less melted butter. I have made this many times, always perfect. The key is to use plain flour and baking soda is a must. I dont even know what it does, but it always makes my bread perfect. I also throw in about 3/4 of a cup of chopped walnuts. Will be making this as soon as my bananas go squishy.

          • Anita

            Thank you. I’m already ready to get more bananas to try it again and to follow the directions correctly this time. It is such a simple recipe. Only I could mess it up!!

      • Donna

        What would make the b bread dry

    • Kathy Roberts

      I always use self raising flour in mine and don’t have a problem. I’m in the UK and I take it all purpose flour is plain flour.

  • Corinne

    What are the nutrition facts on this recipe? Thanks!

  • Janice m

    I added sliced bananas, strawberries and cream cheese. I also made a streusel topping. Decadent!

  • Layne

    This is literally my go-to recipe every time I have a few bananas that are getting brown. I have made this recipe at least 20 times, and it has turned out PERFECT each time. Also, I get rave reviews from friends and family, and requests to make it again and again. I wouldn’t change a thing!! I always use 3 bananas, and 1 cup of sugar (even though you can choose 3/4 cup up to 1 cup). This recipe ROCKS!!!

    I would be interested in trying the oatmeal and chocolate chip addition, as I read in another comment, but I’m curious was liquid you would add to ensure the oatmeal doesn’t dry-out the bread. If you read this, please let me know! Thanks!!

  • Jan

    I hope this works…I have thrown out the last 3 I made with other recipes….I am having to use a convection/toaster oven.

    • Allison Kennedy

      Try a lower temp and much shorter cook time in the toaster oven (325 for 45 mins for example)

    • Pam Moyers

      Make mine in a toaster oven as well. Last batch I cooked it in glass baking dish and forgot to lower the temperature to accommodate for the glass. Lowered it after about 50 minutes and cooked it until the skewer was clean in the middle. The toaster oven takes a has taken a little longer to cook. As it starts to brown test the center. May take 10 to 15 minutes more. I do not use the convection feature to cook this either (and probably add
      about a half or more banana). So far 3 loaves have been scrumptions.

  • Michele

    Super easy to make and yummy! added oatmeal, chocolate chips, walnuts, and pecans and it was super yummy! Thank you!!

  • Edward Ayliffe

    I think the Baking Soda should in fact be Baking Powder in this recipe?

    I made the first loaf with Baking Soda and it did not rise correctly. Did a second one with Baking Powder and it was perfect.

    Yes/No?

    • Elise Bauer

      Hi Edward, the recipe calls for Baking Soda, not Baking Powder. But if baking powder is what works for you, great!

    • Rhonda

      Remember, altitudes do make a difference in baking. Betty Crocker has a chart to explain how to adjust times and ingredients that might make a difference in the way your product turns out. When a recipe is written in one part of the country/world, it might need to be adjusted for another. I wouldn’t have thought about this if it hadn’t been for my husband teaching chemistry to students at the college last week. We just had this discussion last week about baking.

  • Nicole

    Wow excellent taste, texture. Yummy thank yoi

  • Debbie

    Very good recipe mine came out great. The only thing is that the cooking time was 35 minutes

  • Yasi Sadri

    This an amazing recipe!! It’s so moist. Adding dark chocolate chips and adjusting the sugar to 1/2 a cup is perfect

  • Dewey

    I am baking a loaf right now. I can’t wait to try it while it is warm!!

  • Polina

    Would using baking powder instead of baking soda make a huge difference? Thanks in advance!

    • Edward Ayliffe

      No Polina, using baking powder is fine, in fact, I think it makes a much better loaf myself

      Ed

    • Debbie

      I believe baking soda makes a saltier bread than baking powder. If you opt for the baking powder, you may want to increase the salt to get a similar taste.

  • SUSAN

    I had to come back to this page because I wanted to let you know how great this banana recipe is! I’ve made it dozens of time, it’s so easy and tastes wonderful. I love how it’s a one bowl recipe. I only use 1/2 cup of sugar and sometimes add walnuts or chocolate chips. Thanks so much for this recipe.

  • Nellie

    Sakina I love this recipe am getting better at baking everyday that I bake.The black specs are the lines veins In a banana…..awesome taste…..

  • Justine P

    I love this recipe, and have been using it for a while! I haven’t had a problem with it until today. For some reason, the center just wasn’t cooking and the rest of the loaf got overcooked. I don’t know what I did differently this time around, but the bananas I used were quite large. What can I do to make sure the bread bakes evenly?

    • Elise Bauer

      Hi Justine, try to keep the amount of mashed banana purée between 1 cup and 1 1/4 cup. That should help. I think the issue you had was that this time your bananas were bigger than usual.

    • Caron

      I agree with Elise, maybe too much mashed bananas. The other thing to check is the expiration on the baking soda. Old sodium bicarbonate can rise unevenly. The final check would be oven temp. You may have developed a hot spot. (Hope this helps.)

    • mike

      I had the same event but I just lowered the oven temp to 275 and cooked it a bit longer came out perfect electric ovens are very finicky sometimes

  • Suriyaprabha

    This is the best banana bread ever. ..I was always poor at baking, trust me this came real good when I tried it…got appreciation too… those who r beginners in baking pls just try this… definitely it wil not be a flop

  • Collette

    What is the baking time and temperature if you are using a standard sized muffin tin? Will this same recipe make good muffins?

    • Allison Kennedy

      Go 350 and check after 16-19 mins

  • sakinah

    what are the black specs in the pictured loaf?

    • Elise Bauer

      That’s just what happens when you cook ripe banana, some little bits of it turn a darker color.

      • Natacha

        The black bits are the seeds from the banana

  • Tara

    So far, this is one of the best banana breads I have ever made! It’s very moist and flavorful. I always add pecans because they give a nice toasted caramel crunch to it and the last 2 times I used “kodiak cakes” pancake mix in lieu of the flour and its been divine! The Kodiak Cakes are full of protein so it gives the bread a little extra health factor but it’s nice it doesn’t taste healthy! I always search out this recipe when making banana bread which i do every week these days. Thank you!

    xxxxxyyyyy

  • Francesca Piccirilli

    This is fablous!! I cannot believe how quick and easy it is is to make and how wonderful it tastes, I put a tad of maple syrup in the recipe. Delish.

  • Lanie

    I’ve never left a comment on any recipe before but feel compelled to write this! I’ve made this banana bread twice now and everyone who tried it said it was the BEST banana bread they’ve ever had. I am definitely saving this one in the recipe book. Thank you!!

  • Erin Hindman

    Has anyone ever tried almond flour in this recipe?

  • Ron Hendershot

    This is an easy recipe, I made a loaf two weeks ago and I used walnuts and raisins and it turned out great,my wife was shocked, I just put another one in the oven. So easy a crane operator can do it.

  • Elaine Albenda

    Hi! My bread came out with a bit of a metallic taste? I thought I possible used too much baking side but used the suggested amount. I did use brown sugar and not white. Do you think that could have been it?

    Thanks!
    Elaine

    • Elise Bauer

      Hi Elaine, some people are more sensitive to the taste of baking soda than others. I would dial it back if it doesn’t taste right to you.

  • Debbie

    Stop your recipe search right here!
    This is THE BEST banana bread I’ve EVER made!!!
    Moist, flavorful, delicious…..what more could you ask for!?

  • Natalie Gill

    Will a 1lb loaf tin work for this recipe? And my oven is a Gas Mark one, will i have to change cooking time or anything because i don’t want it to burn?

  • Tyisha

    Can I use wheat flour?

    • Elise Bauer

      As in whole wheat flour versus all purpose flour (which is also made from wheat)? I haven’t used whole wheat flour with this recipe, but if anyone else has, please feel free to comment.

      • Whitney

        I use whole wheat flour every time and it works perfectly!

    • Trina

      I did use half quantity of wholewheat flour and half all purpose flour. Turned out great.

      • Lori McBride

        Me too! I also made it with only whole wheat flour and it was delicious!

        • Margaret

          I used gluten free baking flour, it was delicious!!

    • SUSAN

      I’ve used King Arthur White Whole Wheat flour, and it turns out great every time.

  • 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. :-)

    • Lee Dichter

      Instead of the butter, you can use coconut oil as well. I did and it came out perfect.

  • 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 .

    • Elise Bauer

      Hello Kathy, there is moisture enough in the melted butter, egg, and bananas.

      • Kathy t.

        Thank you ,I made it as recipe is and it looks beautiful and smells wonderful! I wish I knew how to take a photo and upload. I topped it before baking with some whole walnuts on top and baked it until 195 on thermapen wow I hope I don’t eat the whole loaf !

  • 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?

    • Elise Bauer

      Hi Jo, I haven’t made this recipe in a bundt pan but my guess would be a 6 cup one would work better as it is closer to the volume of a standard loaf pan.

      • Jo

        Thank you for the reply. The 6 cup bundt pan worked perfectly. I followed the recipe exactly (other than the pan) and it turned out amazing. I will definitely make this recipe again.

  • Lorraine

    I have made this recipe several times and really love it. The only problem I have is the outside always starts to burn a little before it is completely baked. What can I do to keep this from happening? If it makes a difference, I only have a countertop convection oven.

    • Elise Bauer

      Hi Lorraine, I might try lowering the heat by 25°F. Usually that’s what you have to do when using a convection setting on an oven.

  • Malika A. Black

    This is the best recipe to use bananas that are too ripe! Delicious!

  • Barbara

    Banana-ey, buttery, heavenly deliciousness. Simple to make.

  • R Layne

    My husband loves these as a healthy snack if you don’t have an egg simply use another banana. I also find it easier to use muffin tins rather than a banana bread tin. If using muffin tins bake for 40 minutes or until the fork comes out clean. For fun we add milk and white chocolate chips around the holidays Everybody loves these they are super easy to make yet delicious enough to bring for dessert

  • Sam

    I love this recipe, comes out brilliantly everytime! However I make it with half brown and half white sugar. I also add a tablespoon or two of rum or bourbon to really bring out the flavour of the bananas and make it just that little bit more moist ;-) absolutely delicious!

  • Callie Reneau

    This recipe was PERFECT with a cup of walnuts in a greased bundt pan.

  • Margaret McArthur

    This is a great receipe. I followed the receipe exactly and added grated chocolate. My go to receipe now. Thanks

  • Madilyn

    I added pecans to the batter and it tasted absolutely wonderful

  • Chery L Davis

    Loved it. Used the 1/2 cup sugar. 25minutes in the small pans. It rose better when adding the soda to the flour and add last

  • Joanna Seet

    This recipe is just awesome for someone like me who doesn’t bake. The bread tastes excellent. However it doesn’t rise as much as what is shown in your picture, in fact it rose only half the size of yours. Would appreciate it if you could please tell me why.
    Thank you,
    Joanna

    • Elise Bauer

      Hi Joanna, so many things can influence how well something rises. With baking you should start with a fresh egg that is at room temperature to get the most rise from the egg. Your baking soda can’t be too old. You can check following these instructions: http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/. You don’t want to over-beat the ingredients. They should just come together. You don’t want to wait too long before making the batter and baking it. Once you’ve made the batter you should pour it into a loaf pan and bake it immediately. Finally, the larger the loaf pan the shorter the loaf. The loaf pan used in the photo is a 4×8 inch loaf pan. If you use a larger loaf pan, the banana bread will not be as tall. Good luck!

  • Pam

    Excellent! I used 4 bananas and it still came out perfect and sooooo easy. Thank you – always great recipes.

  • G

    This I should THE best banana bread recipe. I follow it as is. Today I plan on doubling the recipe and using a disposable loaf pan. Any guesses on about how much time I should add?

  • Denise Southwick

    Made muffins..added wild blueberries..reduced cooking time .. Good recipe

  • Lynn M

    Super easy delicious added cranberries and pecans

  • TaraRain

    Easy and Delish! Ty for sharing.

  • Barbw W.

    When making this into muffins, how long do you bake? I just made the recipe and will be guessing. The recipe could not have been easier. Made with all of the ingredients I had on hand too.. that was a huge plus!

  • Barb

    Great idea Mitch, so don’t give up- she’s out there somewhere waiting for your wonderful banana bread!

  • Miriam

    i made this into muffins last night. Omg, delicious!

  • Jenna Johnson

    Versatile and reliable recipe! My second batch is in the oven right now. The first time, I used 1/2c buckwheat, 1/2c whole wheat, and 1/2 c white flour without any issue. Whenever our bananas look like they are going, I put them in the freezer and then I can take them out to make banana bread weeks/months later (just defrost to room temp). They are extra slimy then and make great bread.

  • Mitch

    I make this as a thank you gift or as an icebreaker when meeting someone new. It always pleases the recipient, though it hasn’t led to any dates.

    Thankfully, there are always overripe bananas every few days.
    Mitch

  • Kimyb

    Hey everyone I made this recipe last week and it was very good my family loved, I plan on making another one for my workplace. I made modifications to the recipe I only doubled it up and it was very good and

  • Mary

    This is fabulous, instead of butter we like cream cheese with a little powdered sugar mixed in, then spread on the cut slices.

  • Raelene

    This is my go to banana bread recipe and I love it. I make it vegan and use vegan butter and an extra banana instead of an egg. Has anyone tried putting it into mini muffins? I would like to try…suggestions?

    • Sharmeen

      Yes! I made them as muffins rather than a whole piece and it turned out great. You might just want to decrease the baking time a bit.

    • Matt

      I made them into muffins and they’re perfect. Like Sharmeen said, reduce the time. The 1st time you do it check them often around the 25 minute mark with a toothpick – mine were ready in 30 minutes.

  • Melissa Gillespie

    I just made this, and it came out perfectly!!! The only modifications I made, was adding 1/2 teaspoon of cinnamon, and I melted the butter in a saucepan with the mashed banana, like another commenter suggested. I used a vintage milk glass loaf pan and reduced oven temp to 325 degrees and baked for 45 minutes. This is the BEST banana bread that I’ve ever had! I am so thrilled, as this is the very first time that I have made banana bread that it has come out perfectly! Thank you Elise!! Can’t wait to try your other recipes!

  • Joanna Riley

    Made it this am for a play date. I split it into three small loaf pans so it baked faster. Was super easy and delicious. Very moist. I also added a dash of garam masala, just to make it interesting.

  • Adoma

    Did it today; made it into muffins. I added a dash of cinnamon and reduced sugar to 1/5 cup. Turned out great!

  • Joleen

    Made this today, used only half cup sugar, added walnuts. Very, very good!

  • Josie Cain

    I doubled the recipe using 1 cup of sugar. Use a 9×12 glass pan and added chocolate chips to half. Turned out fabulous!

  • Jamie-Lynn

    I made this and cooked on the bottom but doughy on top still :-/

  • Sue

    I l;oved it but poured about 8 tblspns of Pure Mape Syurp over top before I baked it was fantastic

  • Kim

    This is the best banana bread recipe I’ve ever used.

  • Amanda

    This was the first time I made banana bread. This recipe was easy and it turned out great, so this is now going to be my banana bread recipe. Thanks for sharing it! I didn’t quite use 1/2 cup of sugar, but added chocolate. I also cooked it in a round cake pan (because I don’t own a loaf pan) for about 35-40 mins.

  • Tamara

    I love this recipe! I like to change some flour for oat and some butter for almonds! Its healthier and wondeful!

  • Alexis

    So easy to make and was super delicious!! Cooked in my oven for 50 min exactly. Added some cinnamon for flavor. Used a little less than 3/4 sugar, will probably add a tad more next time. Used 3 bananas.

  • Melissa

    My three year old twins love making this and we’ve made it several times, and if we make one loaf in the morning, it’s practically gone by lunch. :) I’m going to try the modifications I’m seeing in the comments. We always buy extra bananas and make two loaves at a time. Easy, no fail recipe and fun for little hands to help. Win!

  • Liz

    I made this twice in three days. Used exact recipe although I used two bananas the first time and three the second. Both were great. Three a bit better. Cooked for 50 minutes in convection oven. Our new favourite snack.

  • Arwen

    I love using your recipes and my mother loves them to!! Thanks for helping me extend my baking knowledge

    • Elise Bauer

      You are very welcome Arwen, I’m so glad you and your mother like the recipes!

  • Chris Lynch

    Great looking recipe but I was just wondering how long this will keep for and how should you store it?

    Thanks

    Chris

    • Elise Bauer

      Hi Chris, it will keep several days. I typically wrap it first in plastic wrap and then again in foil. It freezes well too.

  • Robyn Terry

    I’ve made this recipe several times and I love it! you only need one bowl to use for all the ingredients fast and easy .

  • kimberly hockaday

    do you oil the pan

  • April

    This recipe didn’t really work out for me. The bottom was cooked, but the top a bit gooey. I wonder what happened? I give it a 6/10.

    • Elise Bauer

      Sounds like you needed to put it back in your oven for 10 more minutes or so.

    • Debbie

      You may want to raise the rack in your oven so the top of the loaf receives more heat. With my oven, raising the pan prevents the kind of difference in doneness you describe.

  • Jessica

    I would like to use a bundt pan. does that cook differently than a regular pan?

    • Elise Bauer

      It does cook differently. Not sure about the baking times, you’ll need to experiment to see what works best in your bundt pan.

  • Lyll Isaacs

    I made banana bread today for the first time in quite a few years using this recipe. I tripled the ingredients, added cinnamon, nutmeg, lime zest, a splash of strong rum, (I am from the Caribbean so I add a little rum to almost everything I bake lol). I made one loaf plain, added raisin and pecans to one loaf and pecans and chocolate chips to another loaf. They all baked to perfection and are very delicious. My friends are asking when next I am making more. Thanks for this easy to follow recipe.

  • Mary K

    I messed up on the banana bread. I used applesauce instead of melted butter and it didn’t rise that much. I used flour I just bought. I always do very well with your recipes.

  • Phina

    How’s long would I baker it if I wanted to make muffins?

  • Janice Scrimes

    I have made this recipe quite a few times now, I add chocolate chips and we all love it

  • Dana Davis

    Excellent results! I made this recipe exactly as written and only added 1/2 cup walnuts and
    1 tsp. cinnamon and it came out PERFECTLY!

    I especially liked using melted butter as I’ve always had a hard time creaming butter and sugar. I don’t have a stand mixer and the entire mixture gets caught in the hand mixer spokes–messy!–so this banana bread recipe was a breeze.

    I always seem to have a few ripened bananas on the counter so this will now be my one and only go-to dessert!

    • Marbs

      Let the butter soften (chopped in small chunks) as you assemble ingredients and using the mixer add the egg and vanilla with the butter, cream it then add the brown sugar, the the white…I usually have the same problem and doing this worked perfect this time

  • Shyla

    Does this freeze well??

    • Elise Bauer

      Hi Shyla, many people have frozen this banana bread with good results.

  • Peter Gaida

    This is a very versatile recipe – I added a teaspoon of Ground Cinnamon (not cinnamon Sugar) and that added a great new dimension, you can also get away with a pinch of nutmeg that gives a great background flavour as well.

  • Tammy LeMay

    I made this recipe for the 3rd time today. Have been trying different ones to see which my hubby and I like best. This one has won our vote. I can’t process too much real sugar so I have been using Truvia baking blend. It turns out excellent in this recipe. 3 bananas and 60 minutes in my oven. I put in pecans and a little cinnamon just for our personal taste. Thanks so much.

  • Liz

    This is delicious! I made an extra loaf and was wondering what the best way is to store it. Will it keep in an airtight container at room temperature? Thank you.

    • LuvMyVacSeal

      It should keep for a few days in an airtight container at room temp, but for longer storing, you may want to think about freezing it. I seal my banana bread in whole or half loaves, mark the package and freeze. Usually freeze 3 months or less, but have gone as long as 6 months without sacrificing the taste. When we’re ready for a loaf, I’ll take it out and let it thaw overnight. Tastes like I had just baked it!
      –Obsessed with my vacuum sealer. Love it!!!

      • Gerri

        Because there are no preservatives it can go bad quickly. If you don’t eat it in a few days I would put it in the refrigerator

  • MH

    I put the baking soda in 1/4 sour cream and let it poof up, then added it to the batter. also added a bit of vanilla soy milk (its what I had, could have used just milk) as suggested by another comment to thin it a bit, then made mine in and 8×8 pan, cooked beautifully in 1/2 hour.

    • Jenny

      1/4 sour cream of what: cup, teaspoon, tablespoon. Just wondering thought I would try it. Sour cream in baked goods is surprisingly amazing.

  • Jen

    Baking from scratch usually ends poorly for me but this was so easy and tasty it barely lasted a day in my house! Thank you for sharing this recipe!

  • Louise

    Made this today and added choc chips in. Wasn’t until we were eating it that I realised we’d forgotten to put any sugar in, and it tasted amazing! I’ll leave the sugar out on purpose next time.

  • Louise Hales

    I completely new to baking.
    When you say a cup do you literally mean a cup?
    How big is the cup? E.g. What volume of liquid would it hold?
    Thanks!

    • Elise Bauer

      Hello Louise, one cup is equal to 236 ml.

      • Alyssa

        Could I use brown sugar or does it have to be white

        • Elise Bauer

          I use white, but you could easily experiment with brown sugar. Should still work fine.