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

  • 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!

  • AK

    Added 1 cup of chocolate and 1 1/2 cups of coffee as a replacement for sugar as an experiment. It actually turned out really well.

  • 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.

  • Vicky

    For the butter, did you use unsalted butter?

  • 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!!!

  • 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.

  • 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?

  • 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

  • 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.)

  • 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?

  • 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!

  • 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?

  • sakinah

    what are the black specs in the pictured loaf?

  • 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!

  • 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.

    • 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!

    • 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.

    • Manesha Perera

      Hi yeah you might want to get the measuring spoons for cups.. its easier that way or checkout the coversion on google for ml and grams :)

    • Susan

      Or 8oz

  • Piper

    This recipe is delicious!!! Instead of butter, I use cinnamon applesauce and only a half cup of suger!!!

  • KG

    I experimented using a healthier version of the recipe today using 1/3 cup safflower oil in place of butter, a mix of 1/2 cup whole wheat flour and 1 cup all-purpose flour, and 1/3 cup sugar. It turned out great! Thanks very much for the recipe.

  • vivian

    I doubled the recipe and added 5 bananas which is what I had..i put it in a large tin and it came out awesome. I have a convection oven. maybe that’s why.

  • Michelle F

    I love this recipe but was wondering if it would work for muffins instead? Any idea of the cook time?

  • Monika

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

    • Jo

      At what point do you add the milk? After it’s all mixed and feels too thick or before?

    • Peter Gaida

      I would go slightly heavier on the banana content than adding milk, I found the base recipe to be perfect and the bread perfectly moist, it also depends on the size of the bananas, in Sydney – Australia at the moment, we are getting bananas as cheap as $1.00 kg ranging up to $2.99 kg – that’s 0.45 US Cents or $1.35 per lb and the bananas are on the big side so this may also explain why our banana bread turned out so moist, I also found, you almost have to wait to the point that you would throw the bananas away rather than eat them, don’t’ be tempted, as long as they just pale inside and not dark brown, there good to go.

      When shopping, I buy a few extra bananas for the family knowing some will be used for the bread.

  • Katie Cork

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

  • Magda

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

  • Michelle

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

  • JD

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

    • Cathy

      Mine too is not cooked after 60 min.

    • Amanda

      I used 3 bananas and it came out perfectly fine. When the top started to golden I slipped a knife in the middle to see if it was done and it wasn’t so I was a bit worried but let it cook a bit longer and then it cooked all the way through. It was a bit dry because I think I had to cook it about 10 extra minutes but it did the trick. Also I smashed my bananas to where it looked like baby food, then added the liquid ingredients in one by one which may have helped…

    • Madison

      Mine was not cooked even after an hour and 20mins….

      • Samantha

        I don’t think the extra banana changes it that much. Cooking time can vary from oven to oven. My oven at home takes way longer than what most recipes call for. It just takes practice. Good luck!

    • Janice

      I used 3 bananas and it was absolutely gorgeous, once 50 minutes was up it was still a bit uncooked in the middle but the outside was done so I turned the oven off and left the cake inside for 10 more minutes and it was perfect!!!

  • Patty

    Making today! Will add nuts and chocolate chips….this is my go to recipe for bananas that turn too brown…..but the darker the better I have learned.

  • Vincent

    This is awesome, baked one for me and hubby this midday and result was perfect, Baked it a little longer like 5 more min and it’s crunchy outside and super moist inside. thanks for thie great recipe!

  • Angela

    Can this be doubled made in a bundt pan?

    • Elise Bauer

      Hi Angela, I haven’t tried doubling the recipe and making it in a bundt pan, but I don’t see why it wouldn’t work.

  • Mary

    It was delicious, but I recommend a shorter baking time. I followed the directions to a tee. I preheated the oven to 350. At 52 minutes, it smelt a little burnt, so I took it out. Now, my oven always takes longer than a recipe calls for…always. Whether cooking a turkey or baking a cake, it takes longer. This indicated 50 to 60 minutes.
    When I cut it, it looked darker or almost burnt in spots. It was on the verge, but fine. It was actually delicious and very moist. The crust in parts was not as soft, but okay. I just know next time to check it at 45 minutes.
    Thanks for the nice recipe!! It was really delicious and very easy.

  • Dawn

    I had over ripe bananas I needed to use. This recipe seemed simple enough. I added pecans and mini chocolate chips per my husband’s request. It turned out great;moist and delicious.

  • Scarlet

    Thanks for the recipe, I had a lot of ripped bananas and figure i would try baking a band bread, I doubled up everything listed but instead of butter I use 1/3 earth balance dairy free butter and 1/3 coconut oil. It came out really well, next time though I’d like to try baking with gluten free flour. I wasn’t sure if it would impact the consistency of the bread so I didn’t bother.

  • Suriyaprabha

    Awesome banana bread….I tried it for very first time and I loved it… I substituted butter with oil and baking soda with 2 tsp of baking powder .. thanks for the baking soda notes..it’s was really useful ….tx a lot for the recipe..worth trying

  • Diamond

    Is there any substitute for butter? It’s the only ingredient I’m missing!

    • Elise Bauer

      Hi Diamond, if you don’t have butter, I suggest looking for a different recipe. This recipe requires butter.

      • Nicole

        Could I use margarine instead?

        • Elise Bauer

          Hi Nicole, I don’t know, I’ve never tried melting margarine.

    • Abby

      I must admit, I nearly always make this recipe replacing the butter with the same amount of canola oil and I think it’s delicious that way too. Doesn’t have the buttery flavor of course!

    • maryanne butler

      apple sauce for butter it’s great

  • Renu

    It can put very well. I baked with my 4 yr old daughter n she loved baking it and eating it. We used oil , brown sugar and added sm 5 spice powder in it. It rose very well too.?This recipe is definitely a keeper. Thank you.

  • Sue

    I don’t have a 8 x 4 loaf pan and I would like to make this. Can I use a 9-1/2 x 5-1/4 pan? Should I lessen the baking time?

    • Elise Bauer

      Yes you can use a larger pan. You may or may not need to lessen the baking time. It all depends on your oven.

  • Isabel

    This recipe turned out perfectly from the first time!!! This is a keeper!. I loved it!!!

  • Mhopton

    I made this today and OMG came out perfect!! Thank you for this simple recipe and I also did the hashtag #simplyrecipe for the Instagram post. Cant wait to browse more of your recipes to make!

  • Ashley Benvenuti

    Made this last night, was my first time making banana bread it was so good! I added chocolate chips.

  • Vicky Chavez

    LOVE THIS RECIPE! turned out perfect. I also added walnuts. It’s easy to triple and freeze some or give as gifts . THANK YOU!

  • Yassmeen

    Hello! This is an amazing recipe. If I wanted to turn it into pumpkin bread, how much pumpkin purée would I need? I suppose everything else stays the same?

    • Elise Bauer

      Hello Yassmen, rather than trying to turn this banana bread recipe into something it isn’t, I suggest trying our Pumpkin Bread recipe http://www.simplyrecipes.com/recipes/pumpkin_bread/. It’s excellent.

      • Fe Sabino

        some years ago, I made my first Banana Quick Bread lifted from a Family Circle magazine (sold old issues here in the Philippines till now). It turned out okay. And every time I made a few variations; like substituting peanut, kasuy nuts or pili nut instead of walnut which is very expensive here. I used brown sugar and 1/2 cup milk. The milk I used and in my other baking recipes is an evaporated milk, a can is 370 ml (380g) and a block of butter of 225 g (7.94oz). I don’t know then what is a stick of butter and its equivalent. Now, I checked your measurement converter. Maybe next time, I’ll upload picturesof the usual sizes of ingredients typically available in local supermarkets. Of course, there’s high end supermarkets, too, but a housewife then, now 75 y.o. lola with limited dough can’t brave to shop there.
        The different sizes available here of the ingredients called for from foreign magazines recipes were problems for me. But, somehow, I learned to substitue or re-invent. I started baking in 1972, stopped baking in 1987. 2013 my daughter – who was born a year after I started baking, bought a nice and good oven. But, only last Christmas did I try to bake. and the old chocolate cake I used to bake then was a big flopped! So, I decided to check on websites to re-learn baking again. Your website is very informative, easy to read because it’s simple, and I think all that I want to know I’ll find here.
        Thanks, Elise, andEmma and all the rest of your nice staff.

        Now, I’m browsing your website. My goodness, I found some of the recipes I’ve done in the past! And, I’m now aching to run to the kitchen and start bake again. And, read this Banana Bread. My childrden then, and their elementary classmates loved the banana bread, cookie and brownies and chocolate cakes I made for them.
        It’s late afternoon now here as I type this. Tomorrow, I’ll run to the nearest supermarket and buy some of the ingredients and will start again the banana bread and cookie and brownie I found in your amazing website. Thanks, Elise. I’ll discover more about your website as far as my eyesight can. . I also thank your guest writers who answered questions because I took note from them, too.

  • Hira

    Hi Elise

    I just wanted to say, this is the best banana bread recipe I’ve ever tried. I added some chocolate chips and walnuts and my family went crazy over it, myself included. It is delicious!

  • Hanney

    What is the effect of the absence of vanilla?

  • Gee

    I had some overripe bananas and needed to use them. The banana bread came out great. It was soft and moist. Followed the recipe. Used 3 bananas and 3/4 cup sugar. It was just sweet enough. My family loved it.

  • Erika Fernandez

    Can I freeze the banana bread? And what is the ideal time for the banana bread to be left out before we freeze it? (thats going of the first question.

    • Elise Bauer

      Hi Erika, yes you can freeze banana bread. You need to let it cool down completely, wrap it first in plastic wrap, then again in foil.

  • Shiela May

    What is the best butter to use for this recipe, salted or unsalted?

    • Elise Bauer

      Either will work.

      • Shiela May

        If i use the salted one, shall I not use salt on it? Thanks for the reply. Will be making this tonight.

        • Elise Bauer

          Hi Shiela May, even if you use salted butter, still add salt.

    • Lisa

      I would say unsalted considering the recipe calls for salt

  • Jenny Lee

    can you use a 5 x 9 loaf pan instead of a 4 x 8?

    • Elise Bauer

      Yes, though you might not need as much time. Maybe just a few minutes less.

  • JO

    I am a newbie at baking and would like to try out this wonderful recipe. But i am stuck at the “1/3 cup of melted butter”.

    Is 1/3 cup of butter, melted = 1/3 cup of melted butter?

    Is there a conversion to weight?

    • Elise Bauer

      Either 1/3 cup of melted butter or 1/3 cup of butter melted will work. The difference is minimal.

      • Kate Tab

        If you look on the side of a stick of butter, 1/3 of a cup is 5 and 1/3 pats of butter as marked of on the side of the stick.

      • Neha

        Hey, is it 1/3 CUP (76 gms) butter or 1/3 STICK (38 gms)?

    • Elise Bauer

      Hi Jo, I gave you the wrong weight conversion. The correct one is 76 g.

      • JO

        Got it, Elise!
        I made this bread and my family loved it! Even added walnuts to it.

        Thanks for this easy AND yummy recipe!

  • Kathy

    Didn’t come out good – very flat. Where is the baking powder????

    • Elise Bauer

      There is no baking powder in this recipe but more than enough baking soda and an egg for leavening. To check your baking soda to make sure it’s still good, sprinkle a little vinegar on it. It should bubble up vigorously. As for eggs, you’ll get the best rise from eggs that are fresh and at room temperature.

  • Risa Cohn

    I made this banana bread for my staff and students at work…and the response was awesome! Everyone inhaled the bread in minutes…I used some cinnamon, crushed walnuts and semi-sweet chocolate chips. One bath of this batter fit 3 mini tins, so I produced over 30 to give out! I also love that this recipe is low in sugar…I was able to reduce it a little more and it’s still a delectable treat. Now everyone is asking for the recipe!

  • Bebe

    Just made it today…so simple yet delicious ..loved it. Thanks

  • Kae Banks

    I just baked this banana bread it’s so easy.. this is my first time baking bread.. thanks again for a great recipe.

  • Arlene Annerino

    Can I freeze my banana bread

  • Karen

    I don’t generally leave comments, but I absolutely had to share my love for this recipe! This is hands down THE BEST banana bread recipe I have ever tried. I also add about two handfuls of lightly crushed walnuts, which I also recommend if you/your loved ones enjoy them as well, and I also substituted white sugar for brown (because I didn’t have time to go to the store lol).
    Thanks so much for sharing, my family and I cannot get enough!!

  • michelle

    I’m trying this recipe for the first time – it’s in the oven right now! Just for fun, I added a couple tablespoons of ground chia seeds :)

    • michelle

      To follow up… my banana bread turned out great! It was SO fluffy! I didn’t expect that and it was a big hit. Chia seeds worked well and I would try more next time. You don’t even know they’re in there. Egg at room temperature for sure – I think that helped make it so fluffy.

  • Lizzie

    This is the 3rd time in a month I’m making this, it’s THAT good. Today’s loaf will be given to our local Fire Department which responded with warp speed 2 nights ago to our call because our oven was on fire because I left a plastic cutting board in it. NEVER AGAIN.

  • Nancy M

    The recipe calls for All purpose flour, I have a huge bag of self rising flour, will that make a difference in the finished product? I am going to be making about 45 loaves for our local fire department and want them to turn out as delicious as the reviews say it is!!

    • Elise Bauer

      Hi Nancy, self rising flour already has leavening in it, so if you use it in a baked good, you shouldn’t need to add baking soda or baking powder. In the case of this banana bread recipe, I haven’t tried replacing the all purpose flour with self-rising, so don’t know what to tell you about how well the substitution would work.

  • Pat Prunty

    Awesome recipe!! Banana bread came out good. I am diabetic so I used 1 cup of Splenda sugar instead of regular white sugar. I used 3 bananas. Like you said previously baking times differ, I baked mine about 10 minutes less than in the recipe. I will be using this recipe again. Thank you.

  • marilyn

    Do i have to add the vanilla extract or can i leave it out?

    • Elise Bauer

      You can leave it out if you want. It’s better with it in.

  • Tara

    I made this yesterday with my 5 yr old son, he was a great help peeling and mashing the six bananas I used as I doubled the recipe and made one large loaf and 2 minis. He also requested chocolate chips, so added half white half dark chocolate. Turned out amazing, and I got to freeze the 2 minis. Thanks for such an easy and tasty recipe. YUM!!!

  • Brittany

    Yummy! I made these as muffins and added chocolate chips and they turned out amazing! So moist!

  • Kim

    If using muffin tin is the baking time less?

  • Christyl An Kennedy

    I added 2 regular size bananas which I had frozen. I always throw my browning bananas in the freezer and pop them out to make banana bread. It turned out wonderfully and the timing was right on as well, an hour was about perfect. The lady adding 6=8 bananas was overdoing it a bit in my opinion. Also probably why it took longer to bake hello! Great recipe though. Very easy. Very yummy!!

  • John

    I didn’t have overripe bananas…I had some that were just turned ripe, nice and firm and white. But this recipe sounded so good (and I wanted banana cake so badly) that I decided to see what I could do.

    What I did was to mash up the bananas, and then put them in a sauce pan along with the butter, and slowly cooked them. Cooking not only melted the butter (as called for by the recipe), but also softened the bananas very nicely, as well as really bringing out that banana flavor.

    Cooked the rest according to the recipe’s instructions (except I added one tsp of cinnamon, as well), and came out as absolutely the best banana bread I’ve ever had! Moist and flavorful. I’m sure this is in large part because of this excellent recipe, but I think that the cooked bananas also added a little something extra :-)

    • Tara

      Thank you!! I wanted to make this today but didn’t have over ripe bananas. I have made this recipe multiple times and each time it turns out great!

      • Mary

        You can always bake bananas to ripen them. Peel on and everything. Works like a charm!

  • Judy Cheng

    Recipe was good and easy to make. It would be better if the quantity of bananas to use is more specific. So I would recommend 6 to 8 if bananas are small. 2 eggs if there is no large egg. Add dash of fresh milk if you find recipe is dry (approx. 30 ml or less). My cake turns out perfect.

  • Mary A. White

    Just made this. It’s the best banana bread I’ve ever tasted! I added a cup of chopped fresh nuts. I cracked pecans, almonds, walnuts, brazils and hazels from our nut bowl. Wow.

  • Jill

    Baking time is incorrect! I baked more like 1 hour 15 minutes plus. I checked to make sure it was baked through the loaf.

    • Jill

      Me too!

    • Elise Bauer

      Hi Jill, everyone’s oven works a little different. That and even the color of the baking pan can affect baking time.

  • Vickie Dawson

    I only had one banana so added banana extract in place of vanilla and added strawberries mashed from frozen zapped in microwave to thaw first. Hope it turns out good. The batter tasted good!

  • Dee Lockard

    I doubled this recipe, and cut the sugar and butter down by 1 tsp. I didn’t have baking soda so I used baking powder. The bread still turned out moist and delicous. Thanks for this wonderful recipe! <3 <3

    • Dee Lockard

      I also added to packs of banana oatmeal to make it a little healthier.
      I would add a picture of it but I am not sure how?

  • Brian

    Just made it. It is delicious. I used 6 very ripe bananas and doubled everything else. Made a loaf and a dozen muffins.

  • Todd Hoffman

    Fanstastic recipe. Turned bananas that were bound for the trash into a delicious treat. Thanks

  • Jenn Roy

    Hello
    I just tried this recipe and failed for some reason. I followed all of the instructions…it almost felt like i should have added more flour than required?

  • Barbara

    Love this recipe, very easy to put together for a great dessert bread. We put chocolate chips and nuts. Last time I added some sour cream to make a moister bread

  • BAKING

    Hi!
    I have never had a banana bread ever, we don’t have it where i live. And since i have some ripe banana lying to be tossed out, I decided to give this recipe a try.
    I was very overjoyed by the lovely smell indicating my succes. However when cutting into the loaf I was lost… What is the desired consistency for such a cake? Mine was very packed, almost felt like taking a bunch of white bread mushing together into a ball. Is that how it’s supposed to be???
    The taste was however delicious, the banana flavour wasn’t overwhelming and the sweetness was about perfect! Only concern is the consistency…

    • Elise Bauer

      No, it shouldn’t be that packed. Sounds like it needed to bake longer. Also check your baking soda to make sure it is still good (add a little vinegar to a small amount, if it bubbles up like crazy, it’s still good).

    • Erica

      Banana bread is pretty dense and is much more like pound cake than actual bread, but it sounds to me like you might have over-mixed your ingredients. It’s really important to stop mixing as soon as your ingredients are blended together- it’s okay if it’s a little lumpy, but if you mix your batter too much for too long, you’ll end up with bread that’s a little too packed.

      • Elise Bauer

        Excellent point Erica! Agreed, if you over-mix the ingredients, the banana bread will end up rather dense.

  • Arlinda

    I dont usually comments on recipes, but i will this time, this is the best banana bread i ever had! I love baking banana bread but im not fan eating it, my husband likes it, but i am very picky, so he is the one that eats it, but this recipe, i really love it! not just making it but eating it and im always looking forward to make this when i have a lot of banana. Thank you!

  • fabiola

    thanks for the recipes, i ñove banana bread…

    i have a queston,

    2 bananas how much is in cup aproximately???

    where i live, we have differents size of bananas

    greetings form tabasco, méxico

    • Elise Bauer

      Hi Fabiola, you’ll want 1 1/4 cup of mashed banana for the best results.

  • Nancy

    Scrumptious and easyI I have used this recipe many times, and decided to add walnuts and dried cherries. Yum! Also adjusted recipe to yield 4 loaves to share with friends. This banana bread freezes well. Thanks Elise

  • Cheryl

    Thank You!! Best Banana Bread!! Per suggestion used 1/4 cup sugar. Also made muffins adding walnuts in one batch and toll house choc chips in the other.

  • Shannon

    I’ve been using this recipe for over ten years… I came looking for it again because the copy I have is so dirty and beat up and I wanted to print it again. This is the BEST banana bread you will ever make. Ever.

  • Michelle

    Just made a double batch for the first time. Can’t wait to try them! If they taste half as good as they made the house smell I will be making these regularly for sure!

  • Jenelle

    Pretty fast they were done in 15 mins, I used a muffin tin instead…less sugar in my recipe though.

  • meryll

    It is in the oven as I am typing.I can’t wait for a bite.thanks for the beautiful recipe.

  • Desertdan

    Ma Vadnais/ Pulling uses Buttermilk in hers. She says that’s her secret. Not anymore. It is good and moist.

  • Sudha

    It came out very good. Very simple and easy cleaning. Kids loved it. Definitely try again.

  • Meghna

    This is the best recipe for banana bread! I’ve made it plain so many times and with 1/2 cup of chocolate chips a few times, and both types came out great. Could we substitute all purpose flour with whole wheat for a healthier version?

    • Tiffany

      I have made this recipe with whole wheat pastry flour and it came out great. I also substituted brown sugar for half of the white sugar to help keep it moist.

  • Valarie Keane

    This is, without a doubt, the BEST and simplest banana bread recipe I have ever made. My family couldn’t get enough. I had 2 over ripe bananas to use, and I did add an extra teaspoon of vanilla since I love the flavor. Then I made it extra special with chocolate chips and walnuts. This recipe will be printed, used often, and committed to memory. Thank you!

    • Valarie Keane

      Hey, everyone, I thought about how easy and what a terrific base this recipe is, and I just finished 2 experiments you may enjoy. For the 1st one prepare fresh cranberry sauce by following the package instructions and allowed it to cool. Then incorporate about half into the batter. Place it in a muffin tin and bake it at 350°F for about 15 minutes or until a toothpick inserted into the middle of one comes out clean. For the 2nd idea take a can of apple pie filling and roughly cut the apples into chunks and add all of it to the batter. Bake these muffins at 350°F for about 23-26 minutes or until a toothpick inserted into the center of one comes out clean. The family and I really enjoyed these and I hope you do, too.

  • LA

    Making it right now and it looks good. Thank you.

    LA from South Africa.

  • katie mentink

    I just made this banana bread and it is delicious the only change was the oven temp to 325 instead of 350 only because my oven gets a little to hot and I did not want to burn the bread great reciepe

    • S

      How long did you leave it in at 325? My oven gets hotter than most as well

  • Rod LaFleur

    I’ve been using this recipe for a while now and have made some adjustments. It’s in such high demand when I make it so I usually make 5 loaves. “Adjsutments:” 1. Use 4-5 bananas per loaf. 2. Chopped walnuts in eveything. 3. Add cinnamon to taste. 4. Add peanut butter and/or chocolate chips to one loaf. 5. I call this loaf, “Elvis” add peanut butter chips and chopped cooked bacon.

    • Vanessa

      How much peanut butter did you add to the recipe? Sounds delicious.

  • Star Palmer

    I added raisins, cinnamon, walnuts,
    ” the batter was very thick it was too thick to pour but not thick enough to be dough is this normal ?? Should I add a splash of milk”??

    • Elise Bauer

      Hi Star, the batter should be thick, this is normal. No need to add a splash of milk.

    • Christa

      I think it depends how many bananas you use and how ripe they are. Two of mine were very ripe and one wasn’t as and mine wasn’t too thick to pour. Are you using very ripe bananas?

  • Lynn

    My family loves this recipe. We make muffins, ingredients and amounts the same. bake for about 20 minutes. Yummy and my one daughter does not even like bananas and she LOVES them. Thank you

  • Michelle S

    I have been using this banana bread recipe for 5+ years now. My family LOVES it!!!! This weekend I am baking for a bake sale. I used this recipe and split it into 3 mini loaf pans. (Dimensions are approx. 3 x5in) I baked on 350° and cut baking time in half. Cooked for 30-35min. They were as delicious as ever!!!! Best recipe ever!!!!

  • Novice (in the kitchen)

    Just made this recipe as posted accept substituted whole wheat flour and it was delicious. May add some walnuts next time, and there definitely will be a next time. Pretty simple and not much clean up. Mixed everything by hand in one bowl. Melted butter in a coffee cup in microwave and afterward beat the egg in the same cup before added to the mix.

  • Tim Gregorian

    1871 calories in the whole loaf

  • Melissa Waltereit

    Just made this recipe and all I can say is Mmmmm because I can’t stop eating it. I couldn’t wait for it to cool to try it because the delicious scent coming from the oven while it cooked had my belly talking. I added chocolate chips so my kids would try it, however I’m not sure I want to share. I am so thankful that you shared this recipe.

  • Raynette

    I have tried many Banana Bread recipes and this is by far the best!!!!

  • Jacque

    I Love this recipe! I have made it once in a loaf pan and this morning as muffins. Do you have an idea of calorie count for the recipe? Was just curious and thank you.

  • Elaine H

    can I double this? can’t wait to try it, but maybe I should just do one first?? thanks for this great and easy recipe!

  • Kathy

    can i bake this in a 9×5 loaf pan

  • Maria

    Great recipe – I have made it at least a dozen times for the past year. Question: Is it suitable for freezing?

  • Nathaniel Brewer

    I made this but added walnuts and chocolate chips. I also topped it with toasted walnuts and a glaze made with powderd sugar and milk.

  • Janet

    Can I substitute eggs

  • Claudia

    Awesome easy recipe. I made this in minimum time. I altered the recipe to suit my family’s tastes by adding grains, nuts and a variety of spices. It went all at once……only thing left is a promise you make it every weekend.

  • Elizabeth

    When it says “1/3 cup of melted butter” should we measure the butter before we melt it, or after?

    • Simply Recipes Editor

      Either way is fine! The amount will be the same before or after melting — 1/3 cup is 5 1/3 tablespoons. You can use the leftover 2/3 tablespoon to grease the pan!

    • Alisandra

      Usually sticks of butter have the marking on the wrapper itself. I made this and just followed the wrapping without measuring it after.

    • Emma

      it works out to 76 grams if you convert it , I converted it on google then weighed it.

  • Ellen Kaller

    I did not have the correct loaf pan size so I baked it in a miniature bundt pan and it looked really nice! However the baking time was dramatically less, about 35 minutes, so not sure if that had to do with the pan. Great taste!

  • Christina L

    I have made this recipe several times an it is very consistent and delicious. I use half a cup of sugar, and I add chopped walnuts to the mix. Yummy every time!

  • Michelle S.

    I made this yesterday and also the muffins. Both were amazing! I added chopped walnuts to the muffins. Neither took as long to bake which was great but I know ovens vary. This recipe is definitely a keeper!!

  • B. Mac

    I’ve made this for a few years now and hands down it is the best banana bread recipe out there.
    I’ve even changed it up sometimes too, I add 3/4 cup wheat flour, 3/4 cup white flour or made my oatmeal flour (using a small food processor) , cut the sugar to 1/2 cup brown sugar. I’ve also added 1/4 cup chocolate chips and 1/4 cup of shredded coconut along with 1/4 cup walnuts (was told its the best bread ever for that loaf) lol… My point is you can play around with this recipe, making it different if you want to for friends or family with different taste/ or sugar restrictions.. Of course the original is awesome too! Thank you for my go to favorite recipe.
    B.Mac

  • Glenda

    Add chocolate chips,or broken Hershey bars—-yummy

  • Carlo and Jenny

    We tried this recipe and it turned out great even if we are beginners to baking. This fits a medium loaf pan just right. I love the fact that you left options for the sugar content as we like our banana bread not too sweet. Thank you for this recipe.

  • Sinead

    I’ve made this recipe about a dozen times now and have never commented about how much I love this banana bread recipe on here! Anyone who’s tried it with me loves it too, especially my nephew who asks me to make it especially for him. I’m lucky that the first time I made banana bread, I found this recipe bc I’ve never had to use another one! The last two times, I was short on time, so I put the batter into cupcake molds. I didn’t use liners, but I did butter them first. I baked for about 30 minutes – give or take- instead of the hour and the yield was 12. Tonight I put Ghiradelli chocolate chips in 6 of them! I can’t wait until they’re done! Only 24 minutes to go! Yum! Much thanks to the original baker who created this recipe!

  • Zoe

    I’ve made this a few times, and it always took way longer than the recipe said to finish baking. I think it has something to do with altitude- I live near Denver. Today, I used 1 3/4 cups flour instead of 1 1/2, and it turned out much better!

  • Cristina

    I make it today for my 2 year old son, i use margarine and baking powder because i don’t have baking soda. Its really moist and i didn’t mashed the banana much leaving banana pieces in the bread, yummy! its the best recipe i tried for banana bread.

  • Shellie Hernandez

    I absolutely love this recipe! I use Country crock instead of butter cuz that’s what have. I also add nuts because that’s how my boyfriend likes it. I make 4 loafs at a time and they are always a hit! This recipe makes it so easy to bake, Thank you, Thank you, Thank you!!!

  • Tina Mayhorn

    HELP!!!!! Today is my husbands birthday! (We havnt been married that long) I have a cake mix here, so I could bake him a cake!! I’m injured, so I had to just get a cake mix!! Anyway, he blows me over this morning with, ” I don’t think I want a cake!! I want Banana Bread!” Seriously?? So I looked up this simply recipe!!! Looks simple enough, all the reviews r amazing! My problem is, I threw out the brown Banana yesterday! & I don’t have any butter!! What can I do to make him some kind of something??? I have flour, eggs, Smart Balance Oil, sugar, Applesauce!! Anybody, know what I can do????

  • Carolyn Lacanilao

    Do you use unsalted or salted butter??

  • LoLo Brooks

    The 1st time I made this about 2 weeks ago, I used bananas. I made it again tonight for a quick grab and go breakfast the rest of the week and I used zucchini instead and it is AWESOME!!! This has got to be my go to base recipe for future breads….can’t wait to grate some carrots and add some craisins! Thanks !

  • Sharon

    I’m so glad I found this easy delicious recipe! I just made it today and while my breads usually are not done in the middle this time the bottom and sides got a little too done. I only had it in 50 minutes. I might have to cut back a couple minutes. Just hope it will be done in middle then. Any other tips to keep bread from getting too brown?
    Thanks!

    • Elise Bauer

      Hi Sharon, I would lower the temp in your oven by 25°F. Every oven is different, so sometimes you just have to find the temp that works best for your oven.

      • Susan Lord

        I am cooking this as I read the comments. Mine got brown way before the inside was done. I turned the oven to 325 and hopefully it will finish without burning on the outside. I am using a metal pan also so that could be why.

  • Alma

    Can I use raw sugar?

  • Heather

    I LOVE this recipe! All of my coworkers get so excited when I make it!

  • KEndall

    I want to make this recipe but don’t have vanilla extract. Is there anything I can do?

  • Patricia

    I made this for the first time today with a few alerations and it turned out moist and DELICIOUS!!! The alterations were as such:

    I doubled the recipe and used:

    two sticks / one cup of melted butter

    three eggs

    I substituted the flour for Sprouted Spelt Flour (same equivalent) – which is great for Celiacs or anyone with wheat or gluten intolerance, and it tastes great too.

    one cup of sugar

    add 1 tsp Nutmeg and 1/2 tsp Ground Cloves (approximately)

    Baked at 325 for 45 minutes — be sure to check with a toothpick to make sure it is cooked through, but don’t bake too long to avoid it becoming dry.

    YUM

  • Claudette

    I have made this bread three times. It’s the best banana bread ever. So easy to make. I made while I was washing up the dishes.love it.

  • Amanda

    I made this today and instead of all purpose flour I used whole wheat pastry flour (since I ran out of AP flour) and the texture was perfect! I’ll be using this recipe as my base and experiment with it.

  • April Stoltman

    This is so funny. This is my exact recipe from my German grandmother that she used 75 years ago. Exact! And it’s the best bread I’ve ever had. I just happened to see this recipe when looking for something else and noticed it looked very similar. Too funny. I highly recommend this recipe! Mmmmm

  • Karen

    I’m making this right now!! It’s baking in the oven!!!

  • Angela Fitzmaurice

    I made this yesterday. This was my first banana bread. Perfectly cooked after only 50 mins. (I think my oven runs bit hot, so I kept it closer to 325 than 350…old oven with a dial). I was delicious! Moist and flavourful with a lovely crust. Can’t wait to try it with chocolate chips!

  • Leigh Anne

    Can margarine instead of butter be used in it ?

    • Elise Bauer

      Hi Leigh Anne, I don’t see why not. If you make it with margarine, please let us know how it turns out for you!

  • Meghna

    I made this last night and it turned out great! There’s a very small piece left today. Thanks for sharing the recipe.

  • Katrina D.

    This recipe is amazing! I made it at my in-law’s house at 7,000 ft. I also didn’t have measuring cups or spoons so I eye-balled it. I was shocked when it came out delicious. Thank you for such a great recipe!

  • kathy

    This IS my go to recipe for banana bread. I also use it to make muffins. I’ve added nuts, choc chips, and sometimes a bit of coconut and it always comes out perfect. Thank you.

  • Maria LH

    Just made this recipe. My husband loves banana bread and I used to make one with a more complicated recipe. Searched for a simple recipe and found this. Was so pleasantly surprised at the result. Moist and easy to make. Used 1/4 Splenda and 2/4 sugar. Came out perfect, not too sweet, and center perfectly baked. Thank you!

  • Janet Rodriguez

    This recipe is easy and delicious. I made one loaf with pecas and chocolate chips wonderful and one with raisens. Thanks for posting

  • Kayla

    I just made this recipe vegan and it turned out great! Made muffins instead of a loaf to avoid the uncooked center proven and added in some vegan chocolate chips as well !!

  • Gail

    I made the bread this morning and added 1 tsp of cinnamon, chopped walnuts and chocolate chips, it is amazing!

  • Lynn

    I have made this banana bread many times and it is really good. I sprinkle brown sugar and nuts on top. I also add baking powder to the recipe. I notched some people have problems with raw centers. I would suggest lowing the temperature of the oven and cooking a little longer.

  • Leila

    Best and easier recipe ever! I just add some pecans.

  • TeraLie

    Easy to make .
    Rose well
    Beautifully brown on top
    RAW IN THE MIDDLE UGHHHHH

  • Steve

    Just made :)
    can this be freezed and for how long do U recommend?

  • Kathy

    Why can’t I get my quick banana bread to get done in the middle?

  • Judy

    Could whole wheat flour be used instead of all purpose?

    • Elise Bauer

      Hi Judy, I haven’t made this with whole wheat flour, but if you do, please let us know how it works out for you!

  • Jonathon

    I’m getting ready to try this recipe and am going to use banana’s from my yard, will this be an issue? Also they are smaller than a store bought banana so how many should I use? I also want to use mini loaf pans, any suggestion on how much batter would go into each pan? Can this recipe be doubled or tripled? Thanks for your feedback.

    • Elise Bauer

      Hi Jonathon, mash enough bananas to fill 1 to 1 1/4 cup with banana purée.

  • Tina

    Can I use frozen bananas in this recipe?

    • Elise Bauer

      Sure, but you may need to defrost them first.

      • Sherron

        Always use frozen bananas. This recipe is now family favorite. Try it with cream cheese

  • Stephanie

    A friend shared this recipe with me now I make it almost every time my bananas become too ripened to eat. I love it and so does my husband! I add cinnamon as well. Thanks!

  • Catherine McGill

    Just made this recipe and it’s in the oven now. Only difference from my mom’s fabulous recipe is that this calls for vanilla extract and uses melted butter instead of shortening. Can’t wait to see how it turns out!

  • Tom

    “bananas, peeled”?
    Did anyone think otherwise?

  • Michelle Trivett

    My family loves banana bread and I’m trying this recipe for the first time right now…I just put it in the oven. I can’t wait to see how it turns out!

  • Robert Estersohn

    Dunno what I did wrong, but, after an hour and 10 minutes in the oven, the center is still uncooked. Sad days :c

  • Tierra

    Made it and it tastes A-MAZING. Moist and sweet!

  • Ali

    This is an amazing recipe! I am a horrible cook and I just made this recipe for the first time and it came out perfect and delicious! Very easy and cheap to make! Even my boyfriend who refuses to eat my cooking just finished his 3rd slice. Happy dance here!

  • Jacqueline Gordon

    I hate to ask but do you have a calorie count for this recipe?

    • Elise Bauer

      I do not. Sort of hard to do actually, since you could just slice thinner slices and cut whatever calorie count I came up with in half.

  • Leona Emtage

    I keep this recipe in my desktop bookmarks. It’s super easy especially with the melted butter. I use all brown sugar, half oats and half flour and add raisins and blueberries. Yummy!! Thank you.

  • Cassie

    Not sure why this recipe has ANY negitive reviews. I’m not the best cook/baker ever, and this was my first time making banana bread. I followed it almost exactly. I used 3 bananas and 1/2 cup white sugar, 1/2 brown sugar. Baked in muffin tins (only took 30 minutes to cook). They are moist and delicious. Tastes like how my grandma makes it. Will definitely try it with walnuts next time. Perfect for holiday food gifts.

  • Del

    Outer part brown inside soup followed recipe to the t and do not understand why it will not bake in center.

    • Elise Bauer

      Hi Del, it sounds like you need to bake it longer given your oven set-up. If the outside gets too brown, cover it with foil. Also it could be that you are using larger bananas than standard, which would increase the moisture level in the bread and make it take longer to cook.

  • Shannon Angus

    I just tried this recipe and added a little cinnamon, and substituted coconut oil for butter, and 1/4 cup light brown sugar, 1/2 cup white. It was amazing!!! Keeping this recipe under the tasty tab. :)

  • CHRISTI SCHERM-CARLSON

    I just made this recipe… tossed in a cup of semi-sweet chocolate chips & baked it in a bundt pan. As soon as it cools I’m top it with a honey bourbon glaze!

  • Rabbit

    Thanks. A nice simple recipe with room to maneuver. I added an extra banana, twice the vanilla as well as a big teaspoon of cinnamon and ket the sugar low. Excellent tasting result and nice consistency but I wonder if the extra banana is why it didn’t rise too well on the ends or is that my oven temperature maybe too low?

    • Elise Bauer

      Hi Rabbit, yes an extra banana as well as liquid from the extra vanilla will affect the rise.

  • Jv

    Made it to the T, came out PERFECT!!

    • Kirsten

      I just made this and it’s in the oven. I always find it to be funny when it says to be cooled completely. Yeah, right like that’s ever gonna happen. Lol

      • Rabbit

        Thanks Kirsten. Now I’ve used SR flour and added a bit more soda and managed to get it to rise better on the ends by keeping covered loosely with alfoil for the first half of baking time. About an hour in our oven. I don’t think it’s very efficient despite being fan forced as most things require higher temps and cooking times in it. The result is great anyway, it’s fairly dense and cuts like a Danish rye bread so cuts lovely even slices that don’t crumble.

  • Babychupes

    Is there any magic to the order these ingredients are added? Is there any reason I can’t add al the dry ingredients at once? I thought I’d premix the dry ingredients and store in a mason jar for when we have ripe bananas.

    • Elise Bauer

      Hi Babychupes, I’ve put the ingredients in this order because it makes it easier to do everything in one large bowl, in a manner that allows for the ingredients to be well incorporated. If you want, you can dump everything in a bowl at once, it will still work. Or you can separate the dry from the wet ingredients and do it that way.

      • Babychupes

        Thanks for the quick response!

      • Robert

        Yeah…. no need to mess up extra bowls…. just dump it all together and mix. Turns out great !

  • C Gilbert

    This is my new go to recipe for banana bread. I love, love using melted butter instead of oil. It adds wonderful flavor. The texture of this bread was great, not too dense.

  • Claudette

    Love the recipe. It couldn’t have been more simpler. It turned out just right

  • dawn jeralds

    5 star recipe. Thank You

  • Valerie

    Fantastic – Really enjoyed this easy recipe. Added just a dusting of Nutmeg and the bread turned out perfect. Thank you!

  • Monika

    I used GF flour instead a regular one and it works perfectly. Easy and lovely taste.

  • Anastasia

    Love this recipe! Sometimes I add Chocolate chips or switch out the flour for whole-wheat flour and it turns out perfect everytime!

  • Julia

    I’ve made this a number of times now. Always turns out perfectly. I put in some chopped up chocolate peanut butter cups this last time. Yum.

  • Evelyn

    I love how it taste and how easy this recipe is! But my bread turn out like it was uncooked although it is cooked I even left it few more minutes in the oven, I don’t know if it needed more batter time or what….

    • Elise Bauer

      Sounds like you needed to cook it longer, or use a little less banana.

      • krista

        I just tried this recipe, smells awesome but it did not rise, I followed the recipe to a T step by step, very low flat bread.it’s currently cooloing.

        • Elise Bauer

          Hi Krista, it sounds like your baking soda was too old (look http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/ to see how to check) and/or your egg was old. The leavening comes from the baking soda and the egg so if either of those is off, you won’t get a good rise.

          • Krista

            The baking soda is a brand new box and the egg is not old just bought them a week ago

          • Krista

            I just tried the bread… Yummy, and moist will use this recipe again even if the bread does not rise :)

  • Rae

    Whenever bananas start to brown throw them in the freezer until you have enough! The peels will turn black but they’re still good!

  • Hannah R

    I loved this recipe! I was so pleased with how fast and easy this was to put together. I added some cinnamon sugar on top and it turned out perfectly! It looked just like the picture. :)

  • Sarah

    The best! Every time I make it, everyone loves it!

  • Sheila Sammy

    Made this banana bread today. Came out great. I used half cup sugar,some nutmeg, some cinnamon spice. Great, everyone enjoyed it.

  • Sandra Goodwin

    Found your recipe for banana bread last night and made it today. Simple and easy and so yummy. Thanks we love it!!

  • Christine

    I love banana bread. I tried making this recipe but it turned out really dense, and I don’t know what I did wrong. Is the batter suppose to be thick? And do you have any tips for making the banana bread less dense? Thanks

  • Peter Hoerber

    For more baking fun add a cup of chopped walnuts and a dollop of sour cream. Yummy!!

  • Nicolina

    delicious cake! plenty of praise from all :) took it to work and everyone love it. Thank you. I tripled the recipe because I had 9 bananas and it turned out great.

  • Kandel molligan

    Is there a substitute for baking soda

  • Annie

    I know that liquid and solid measurements often vary, so do I cut off 1/3 stick of butter and then melt it? Or fill a 1/3 cup with melted butter?

    • Elise Bauer

      Hi Annie, you don’t have to be that precise for this recipe. When I make this recipe usually I measure out the butter, then melt it.

  • Kelly Kolbinett

    This recipe is the best banana bread I have ever made. It perfectly moist and very tasty. I wanted to eat the whole loaf in one sitting.

  • CarolCatz

    Can I double the recipe and split the batter in two pans?

  • Brenda Wasmund

    I just tried this recipe, used 1/2 cup of white sugar, 1/4 cup of brown sugar and was out of all-purpose flour so I used self-rising flour and omitted the baking soda. I added raisins and pecans. Made muffins instead of a loaf (cooked for 25 minutes). Was outstanding!!! Got lots of praises from my family.

  • Melanie

    I replaced the flour with oat flour ( just by putting plain oatmeal in the blender until it comes out with a flour like or powdery consistency) and replaced the sugar with agave nectar for a healthier alternative. Came out Delicious. Thank you for this recipe.

    • Elise Bauer

      Hi Melanie, cool! I’m so glad those substitutions worked for you. Love the idea of using oat flour, especially for gluten-free folks.

  • Holly

    Made this tonight and am very pleased with the result! This is my new go-to recipe for banana bread. Thank you!

    • rose

      Mine too……everyone loves it….

  • Rebecca Gauthier

    Thanks for the the banana recipe.

  • Debbie

    Can I substitute 1-1 gluten free flour?

    • Elise Bauer

      Hi Debbie, I haven’t tried subbing gluten-free flour, but I don’t see why it wouldn’t work.

  • Mike

    I like how simple this recipe is. But I seem to have a little issue – the dough in the middle is a little soggy even though it seems to be cooked well (brown crust). Any ideas?

    • Elise Bauer

      Hi Mike, I would bake it longer, and if it appears to be getting too browned on top, put some foil over the top.

  • Tammie

    Had 5 bananas, doubled the recipe, added walnuts, exchanged the butter with applesauce, smells delicious just waiting till it finishing baking!

  • Nancy

    Great recipe , very simple, moist , through chopped nuts of any kind, raisins , topped with whip cream

  • Brandi

    Can you use brown sugar?

    • Elise Bauer

      Hi Brandi, I haven’t made it with brown sugar, but I don’t see why it wouldn’t work.

  • Rochelle

    Can this be made into muffins? If so would anything change? Cook time?

  • Kia B.

    I don’t normally comment on recipes, but this honestly is the best banana bread that I have ever made. I am so pleased!

  • Demarian

    Is a 9 x 5 pan okay? Would I need to adjust the recipe, and if so, how?

    • Elise Bauer

      Hi Demarian, yes a 9×5 pan is fine. The bread might be done 5 minutes earlier, so check a few minutes earlier.

  • Amanda

    Used this recipe a few times now. It’s great. I have trouble when making banana loaf..my edges come out too brown. Any ideas?

    • Elise Bauer

      Hi Amanda, I would try baking the loaf in a lighter colored pan or a pyrex baking dish if too much edge browning is happening.

  • Sarah

    Just made my first ever banana loaf. My son who won’t try anything has just said how tasty it is. The recipe was so easy to follow and tastes delicious will be making another one soon

  • Mary Valentine

    Great recipe. I added cinnamon to it and walnuts. Made it my own. But wow….

  • Jill

    I just baked my first (but not last) loaf. Simple and simply delicious! That melted butter makes all the difference. Thanks for this recipe!

  • Rani Guillemette

    Thanks for the great recipe base! I switched the butter for flax seed oil, the sugar for maple syrup and used whole wheat flower instead of all purpose. The result was amazing even made another loaf with walnuts. It turned out great! :)

  • Erin

    I just starting making banana bread in the past month or so. This recipe is great because it’s so easy and basic pantry indregitents. I’ve made 3 or 4
    loaves so far. I used this recipe to make muffins today and they were incredible. I actually found the banana flavor more pronounced in the muffins but maybe it was just the bananas I used. I would absolutely recommend this recipe to anyone!

  • Mich

    I have used this recipie too many times to count, I love it!

  • Angela Bell

    Good batter but not good results. I reset and reset the timer after the hour plus and still flat and mush. .my husband wanted a bread not a flat mush dough

    • Elise Bauer

      Sounds like your baking soda might have lost some of its umph. Or the egg isn’t fresh enough. The two elements that provide a rise in this bread are baking soda and egg.

      • Leda Balch

        If I were to use ground flax instead of egg to make it vegan, could I add more baking soda to give it the same amount of rise it would have with the egg?

        • Elise Bauer

          Hi Leda, rather than adding more baking soda, which can be rather bitter if you have too much of it, I might try adding a teaspoon of baking powder. Just make sure it’s fresh and still good. (Add water to a little bit of it, if it bubbles, it’s still good)

  • Erin

    It says 2-3 bananas. Is there a volume of mashed banana in cups that works best in this recipe?

  • Jeana

    I just made this for the first time! Very delicious and almost as good as my mommas! ;)

  • Barbara

    This is the second time I made this recipe in a week. It is great. We love it just the way it is, however reading the comments I will add chocolate chips and a touch of cinnamon next time!

  • Rochelle

    I tried this and it came out great! I love to cook but hate to bake so I was nervous when I decided to take this on. I’m happy to say that it was a hit and I will be making this again. Thanks for sharing!

  • Sandra

    Hello :) I want to make this with apple sauce instead of sugar… What would the swap be so the bread doesn’t get soggy?

  • Maria Teresa S.

    I can’t count the number of times I’ve made this recipe…! It’s so good, moist and tasty, everyone I know loves it. Definitely my favorite banana bread recipe ever. Tastes like love and bananas. I sometimes add nutmeg and it’s always a plus. You gotta try it!

  • xavier

    What Is the Measurement for 1 Cup?!?!?!

    • Elise Bauer

      You can always Google it. 1 cup is 236 ml.

    • ARISB

      8 ounces = 1 cup

    • Mike

      I used a measure of 250ml

  • Barbara

    Thanks so much for posting this. We were invited to dinner last night and I brought the banana bread for dessert. Everyone enjoyed it…..it’s a keeper for sure, and so easy to make!

  • D Hill

    This is an awesome recipe for a quick banana bread. We only used a half cup of sugar, but I still think we could have used less. It was sweet! It came out perfect though. Very moist and the banana flavor was all there and it looked amazing. We used 4 small loaf pans for this recipe. I did feel like it was missing a little something. I’ll just have to go eat some more to figure it out. ;)

  • Venus

    I tried the banana bread recipe because I did not want the overripe bananas to go to waste. It came out perfect. I did not have vanilla extract so I used almond extract and I added some cinnamon powder and nutmeg and it was delicious. Thank you.

  • Karen

    I enjoyed making this recipe. It was indeed quick and easy. I reduced the sugar to 1/4 cup, and added cinnamon, applesauce (for extra natural sweetener and moisture) and walnuts. It was plenty sweet, believe me. I will definitely be making this again.

  • Tanika

    I tried it and it came out pretty good, only drawback is that the baking soda gave it a slightly bitter taste, otherwise very moist.

  • Emily

    I made for the first time yesterday. Came out very moist and great. Easy to do and easy one bowl cleanup. I didn’t have a cooling rack so I just let it cool in the pan after cooking for 54 minutes. Still seems delicious. Will try Splenda for baking blend next time instead of all sugar and see how that goes. Ty for the recipe.

  • Patricia

    I just tried this recipe for the first time, I have NEVER made banana bread before and this was super easy to make, I even added fresh blueberries to it for a bit more fruit. Was super easy and fun to do, thanks for the awesome recipe!

  • Annette Adams

    I have used this recipe often. Easy to do, one of my go to recipes now.

  • Holly

    So I’ve managed to save some bananas long enough to make some bread. I’m gluten and dairy intolerant, but I don’t really care for recipes made especially for those reasons. I picked this recipe because it was so simple to make. I realized most of the way through that I don’t have any vanilla so I left it out. And I, of course, used gluten-free flour. It turned out VERY GOOD and MOIST. I haven’t made banana bread since having to change my diet and I am SO GLAD it was your recipe that I tried first!

  • Betty John

    Very good easy banana bread recipe! However, if you live in a high altitude area it only needs to bake for 40-45 minutes!

  • Pam

    I have saved this to my favorites and make it at least once a month. It’s delicious! Thanks!

  • Joy Chiedu

    I made this for the first time yesterday. Couldn’t believe how easy and tasty it was. I wish I could upload a picture. Thank you fo this!

  • Uma

    I’ve made this banana Bread 3 times now and it came out delicious each time!! Truly the most easier banana bread recipe to follow and make. Thank you so much!!

  • Beverly Mc Veigh

    Me and my daughter made your recipe and it did not rise help

    • Elise Bauer

      Hi Beverly, there are two ingredients that contribute to the rise of the bread—baking soda and the egg. Neither will work well if they are old. To test how good your baking soda is, put a little in a bowl and sprinkle some vinegar on it. It should bubble up. Also make sure you don’t let the batter sit around too long before baking. Mix then bake, do not wait.

  • Jacquie

    Love this recipe! I’ve made it 3 times in the last month and the family just eats it up :) I use 1/2 cup of pure maple syrup in place of sugar and also white whole wheat flour and it’s just wonderful.

  • Cathy Perry

    I made this tonight. It turned out perfectly. I baked it closer to 70 minutes and it was just fine.

  • Amit

    I have been delighting my family with this recipe for a year noe. Every time it just comes out perfexctly though I just need 35-40 mins at 350 deg F.
    So I tried it with double the quantity of everything so I could make a larger loaf. But the center caved in. Any idea why? And how can I make a larger loaf?

    • Elise Bauer

      Hi Amit, it’s hard to make a larger loaf with a recipe like this. The loaf pan provides structure for the banana bread, and supports the egg and baking soda leavening. If you make the pan bigger you don’t have as much support in the middle of the loaf and like a souffle, it may sink in the middle. Quick breads work differently than yeast-leavened breads.

  • sabrina

    I made it and everybody loves it,,, I chop some raisins and peanut and it taste faboulous,,, thank you for this awesome recipe, easy to bake!!! Love it

  • Gerri Mirick

    Excellent!!!! Best ever!!! Easy!

  • Andre

    We’re always told baking soda only works if there is something acidic in the batter, but yours doesn’t seem to have anything acidic… How does it work, and wouldn’t baking powder be better?

  • Jackie

    I made 1 loaf and it tasted so great I made another. Added some chocolate chips, this recipe is so easy and YUMMY!

  • Seun

    I have never really done any baking but my 1st attempt at baking banana bread turned out excellently. Thanks for the very simple, easy-to-follow recipe.

  • Chris

    Made this as my first foray into baking. Turned out well!

  • Autumn

    I added a tsp of baking powder and made muffins with this, cooked perfectly in 14-16 minutes on 400. Awesome banana bread recipe!

  • Liz Hayes

    First time ever making Banana Bread. Never been successful with any kind of cake making in the past. This recipe is easy. Only had self raising flour, didn’t have Baking soda so added a little bicarbonate soda to ensure the rise. Added dried raisins, cranberry’s, sultanas and some cinnamon. 50 mins at 350, let it cool, and it was fantastic !! Really surprised. Next time, I won’t bother with the vanilla essence, add come chai seeds and chopped nuts. Thank you so much for this fantastic recipie on which to build.

  • Wade Prilliman

    Added semi sweet chocolate chips and looks and smells delicious!!

  • Brent

    Love this recipe. Turns out great every time. Add chocolate chips for an even greater treat.

  • Cindy

    I just made this Banana bread. I followed the recipe and did not add any embellishments. It came out great! The bread is moist and flavorful. I only used 2 bananas. A wonderful and simple recipe. Thanks!

  • Leslie

    Needed 2 thank you gifts for neighbors on each side of me and had 2 ripe bananas. This recipe will make 3 mini loaves, kept one for myself!

  • Elizabeth Bruno

    Worked a treat. I used a Bundt tin. Nothing like the smell of freshly baked banana bread wafting through the house on a cold winter’s night!
    Thanks for the awesome recipe.
    Liz :)

  • Noah Greenberg

    I add dried cranberries and walnuts to my banana bread. It tastes wonderful but the center keeps falling in. I bake it at 300 d for one hour. Why does this happen?

    • Elise Bauer

      Hi Noah, that’s weird. I don’t know!

    • Elise Bauer

      Wait a minute, 300 degrees? The recipe calls for 350°F. That might have something to do with it.