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Very easy and tasty. I added some chopped almonds. My mom loved it. She hardly let it cool properly before digging in.
I made the banana bread while the children was napping, very easy an they enjoy it.
Next time I will let them help. Thanks @ Love Grows.
This is my son’s favorite treat! We all love it!
It was my first time making banana bread alone, I followed the recipe and it turned out so good even my grandma said it was good!
so quick to make. taste great too.
Simple and Delicious
I just did it and my family loves it , yum yum !
This recipe is absolutely PERFECT! The bread is moist and delicious and the amount of sweetness is just right – the flavor of the bananas really shines. Just make sure your bananas are nice and overripe and you’ll be so glad you tried this. My new favorite recipe!
Turned out way better than I expected! I doubled the recipe so I could use my over ripe bananas I get on sale to make a large bunt for breakfast. It also gave me an excuse to use the new mixer my wife got!
Great and easy
Easy but not sweet enough at all!! I doubled the recipe and used 1 cup of sugar. I put Nutella on it and it’s good, but I would definitely use more sugar.
Hi, Laura! Emma here, managing editor. If you like your banana bread a little sweeter and you double the recipe, you’d need to use 2 cups of sugar, according to Elise’s recipe. Let us know how you like it if you make it again!
This is the most simplest and delicious recipe I ever had I love very much
Easiest recipe for banana bread and it’s delicious. Thank you!
Absolutely perfect! Visitors feel guilty when they try this recipe because they can’t stop eating!
I would like to add cranberries. Actually craisins. would I need to do anything to the recipe or to the craisins (soak in water, etc?) I would also like to add sour cream. And could I use applesauce in place of some of the sugar?
Hi, Nancy! Craisins sound wonderful! If they’re fresh, you can throw them in as is. If they’re a little dried out, then yes, I’d recommend soaking them in warm water and draining before using in the recipe. You could try adding a 1/4 – 1/2 cup of sour cream, but then I’d only use 2 bananas (instead of three). If you use three bananas, I fear the cake would become TOO moist and dense. We haven’t tested this with applesauce, and it’s hard to predict how the bread would bake with both sour cream and applesauce. My guess would be that it would end up too moist. This said, the recipe is pretty darn flexible, so if you have some extra bananas, feel free to play with it! I’d suggest only changing one thing at a time in each batch so you know how each ingredient individually is affecting the recipe. Enjoy!
So good & so easy! I make it easily twice a month.
Very good, I added walnuts and my 4 year old granddaughter loved it also. I used 3 bananas and a little over 1/2 cup sugar. Perfect. Do you know how much cholesterol might be in this recipe?
Hi, Cyndi! We don’t currently calculate nutritional info on our recipes. I’d recommend inputting the ingredients into a nutritional calculator like this one. Thanks!
turned out amazing thanks for such an easy recipe
It’s really really sweet :o and it’s nauseating kind of sweet. My brother and I eat healthy but once or twice a month we’d treat ourselves to anything with processed sugar. We’ve never been this intolerant to sugary treats before. In my first trial I used 3/4 cup sugar and added some chopped almonds. While it was fragrant and tempting, it made us both sick. My brother could only muster to a single bite. The second time, I used 5 ripe bananas and reduced the sugar to 1/3 cup, baked for 45 minutes. It came out perfect, soft and perhaps tasteless for laymen but we’re satisfied. We added a handful of semi-sweet chocolate chips for flavour. We’ll give the recipe another go tomorrow- with walnuts and 85% dark chocolate.
Hi Lyzz, people like different levels of sweetness, which is why the recipe indicates you can use 1/2 a cup to a cup. By the way, those two extra bananas? That’s a lot of sugar you are adding; bananas are loaded with sugar, natural sugar, but sugar nonetheless. At the end of the day a recipe is just a guideline, which you adjust to taste, which is exactly what you are doing. So glad it’s working for you!
She says sweets don’t bother them but put in 3/4 which is almost still a cup of sugar and says THAT was too sweet. Sounds like a greenhorn to me. LOL! Also adding the extra banana’s and decreasing the sugar made you break about even in the sugar department so… don’t know how it was any less sweet.
You mentioned that you can make banana muffins with this recipe..but i cant find how long the cook time is..
Hi, Cheri! Emma here, managing editor. I’d recommend following this recipe for Banana Nut Muffins, which Elise links to in the post. If you don’t like nuts, then it’s fine to leave them out. Enjoy!
This is my favorite banana bread recipe. It was incredibly easy – I only used one bowl. I added walnuts, as well.
OMG!! Made this bread today, its the best i ever had. So easy and very good.
Very easy!!!! My 15 year old made this and she put pecans in it and OMG!! It was to die for… thank you
Hi Ruthie, oh pecans are awesome in this banana bread. Good call by your daughter!
Delicious, this is the only recipe for banana bread that I use. I’m not a good cooker but every time I made this recipe I always received compliments, Sometimes I follow the recipe just like it is (maybe just a little less sugar) or add 1/2 cup milk chocolate chips (my daughter of course like it that way) or also add 1/4 cup walnuts (like I did today).
Thank you so much for this recipe.
Made a loaf over the weekend and it’s delicious! Do you by chance know the nutritional information for it? I have to track certain food for health reasons, and am hoping I can get an estimate per “slice”. Thank you!!
According to My Fitness Pal, an 1/8th of the loaf is ~237 kcal. (That is if you added 3/4 cups of sugar).
Ok so this might be a dumb question, I really have no idea, but that being said. Can you use brown sugar instead? i haven’t ever really made banana bread at all and dont know much about baking so I have no clue if the answer to that is obvious or not. I personally prefer brown sugar over regular sugar and use it more often so I was just wondering. If someone could please reply that would be amazing, I’m just so helpless when it comes to baking and I really want to make a good banana bread for my family. Thank you for your time to whoever read this very long paragraph.
I would assume you can I just would use brown sugar lighter than pure white.
Hi Nashlyn, I’ve not made this banana bread with brown sugar, but I think others have and it has worked fine.
This is my 2nd time making this. My family loves it!
AMAZING. I was out of baking soda so I used 3 tsp baking powder, 3 VERY RIPE, brown, mushy bananas, a spec more than 1/3 cup butter, and about 1/4 cup grapeseed oil (I like my bread super moist!!) and Wow did this impress!! Hands-down best banana bread I’ve ever made!
Amazing recipe, very delicious, would definitely recommend!
What is the delightful background music which is playing on the banana bread recipe video?
Hi Giordano, found it! It’s a track called “Good People”, on PremiumBeat.com.
Hi Elise, Thankyou for finding out the music for me… much appreciated. Love banana bread. When I was really hard up as a student, I would make banana bread as a treat. Looking forward to making it again after all these years. Thanks for the recipe. Best wishes, Giordano
I don’t usually comment on recipes but in this case I have to. I had leftover bananas from a party so I thought I’ll make banana bread. I’ve never made it before and I found this recipe. It is like food crack. I cannot stop eating it. It was so good I decided to make a bunch of loafs for my family and give it to them. The ingredients are simple and most likely on hand in your kitchen which is great. This is now my go to banana bread!
Excellent. Added 1/2 cup of plain yogurt and used canola oil instead of butter. Perfect!
It’s certainly not my first time though – the time spent was super fast and it turned out wonderfully too. Made three (3) pans, done / baked in 1 hour. Thanks
Loved it! Used measure-for-measure gluten-free flour. Turned out great! Baked in 50 minutes. Will make it again!
Loved it! Substituted regular flour with gluten-free flour. Done in 50 minutes. Will definitely make it again!
So EASY! And quick! Love how moist it was even without oil. We (or rather, my daughter) prefer a sweeter banana bread, so I’ll use more sugar. But it was perfect and super delicious! My go to banana bread recipe from now on.
I addded cinnamon and sugar mixed together for a crunch topping, my family loved it! Thanks for the recipe.
Simple and delicious! Easy to make.
Followed the directions exactly. It was ok.
This is wonderful and simple! I added a teaspoon of cinnamon and 1/4 cup of cinnamon chips to the mix. I also added a crumb topping which is mashed together with a fork and sprinkled on top. It’s 1 tablespoon of butter, 1 tablespoon brown sugar, 2 tablespoons oatmeal, 1/2 tsp cinnamon and 1/2 tsp sugar.
Omg the crumb topping good idea!!! I wish I would have tried but I guess it gives me a reason to make another one Thank you for the idea
Thank you for this rècipe! I tried it and my family lôves it! 1hr in the oven and it came out soft and moist!
I had to cook the bread for 1 hour and 10 minutes. It is absolutely delicious. It came out so moist. I used 3/4 cups of sugar and 3 ripe bananas. So good!
Hi can I use this receipe with Casava flour instead?
Hi, Sara! Emma here, managing editor. We don’t recommend using casava flour for this recipe. Sorry!
Best banana bread recipe ever! I’ve only made banana bread a handful of times and this has been the best yet! High recomend!
Great recipe. Quick to make.
Best banana bread ever. Super easy and quick, especially for someone with such little patience (and skill) when it comes to baking. I always top it with dark chocolate chips and it’s definitely a crowd pleaser :)
This is absolutely amazing. I made following changes: I added 1/2 cup honey instead of sugar and used coconut oil instead of butter, also added 1/2 cup of almond flour and mixed batter in food processor. It’s soft, moist, squishy and delicious. Thank you for posting this!
Simply the best banana bread I’ve tried. I have been using this recipe every Sunday for 6 months now to make 2 or 3 loaves of bread. Sometimes i follow the exact recipe other times i will add any or all of the following: cinnamon, more butter, chocolate chips, blueberries, blackberries (use up the old fresh fruit) haven’t added nuts as some of my coworkers have but allergies. This is the best tasting and so moist I get compliment when I show up with it on Monday
I have tried this recipe several times. It’s so easy to make. Best of all it was a hit at my Book Club meeting!
The most moist banana bread I’ve ever had! I also added 1/2 cup of walnuts and 1/2 cup of chocolate chips
Delicious! I made muffins and they were great! Easy recipe to follow
I baked for 1 hour on 350 and my knife still had batter. The top is already really brown so I’m not sure where I went wrong.
Hi, Sony! Emma here, managing editor. My best guess is that your oven temp might be a low or something else was off with the baking. No worries, though! If it happens again, just cover the top of the pan with foil to prevent it from browning too much and continue baking until the center is done. Enjoy!
I found this recipe 6 months ago and now I make banana bread all the time. I have used this recipe with the 3/4 cup sugar, the 1 cup sugar and the 1/2 cup sugar. I love it every single time that I make it. I always cook it the full one hour and it comes out moist and perfect every single time. I do prefer to add walnuts but I have made it without and it is still good. I recommend this recipe to anyone from a beginner cook like me to an expert. Thank you for sharing this recipe, my family absolutely loves it.
I used less sugar and added a little cinnamon and dark chocolate chips. It tastes pretty good, but the cook time was way too long. Luckily, I checked the bread at 40 minutes because it was already a bit over done…so that was a bummer. I’m sure if it weren’t so done it would be even more delicious.
It came out great .!it’s delicious!!
Omg. Used this recipe to make my first ever loaf of banana bread. It was amazing. Made many loaves since and everybody loves it. Gonna make the zucchini bread next. Keep you posted. Thanks for the recipes.
Whilst it tasted great I found that it did not rise at all. It’s probably something I have done due to all the great reviews on here. I am just wondering if you have any tips for my next attempt? I am used baking powder not soda-will this have made a difference?
Hi Brogan, yes you can’t switch out baking soda with an equal amount of baking powder. Check out our guide here if you need to make a substitution: https://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/
I added Ghiradelli semi sweet chips, about 1/2 cup. I only had 2 old bananas and substituted 1/4 brown sugar. This is such and easy tasty recipe! Thank you!
It was super easy to make and really good. I used the 1c of sugar and my kids ate the 3 loaves I have made so far.
One of the best recipes I have tried.
Easy and delicious! Everyone raved about it. :)
Followed all the directions and I took it out before the time was over and it was almost burnt. Super brown on top. It also didn’t rise very much. I haven’t tasted it yet, but I’m not happy so far.
Ally, your oven cooks to hot. Use an external thermometer that you place in your oven. I had to do that with my oven too. The recipe is one of the finest I found. I bake for a living. Some things can cook ok with hotter oven then the recipe calls for, and somethings, as you found out, can not. If that isn’t the issue, I can’t even begin to guess why this happened then.
Delicious and so easy. I make it once a week with whatever nuts I have on hand. Short prep time any easy clean up. The only thing I changed is adding about a teaspoon of cinnamon and half white and half brown sugar for one half cup total. Homemade yum mines!
Thank you for sharing this gem of a recipe! I just made a double batch as I had 6 ripe bananas (three frozen). I REALLY don’t like eating ripe bananas and didn’t know what do to with them AND I’m not a good cook, can’t usually follow a recipe to save my life!BUT guess what! This one was SO easy and instead of ANY using any sugar I put white chocolate chips and walnuts and the results are AMAZING! Just had one little bite to taste the final outcome, (couldn’t wait until it completely cooled, before writing this review.THANK YOU! AND ANYONE can do it!
This makes amazing banana bread. I added raisins and chocolate chips. Yummy. I doubled the recipe and make a loaf pan and 12 full muffins. This will be my go to recipe from now on. Next time I’ll add nuts.
This has become my absolute favorite banana bread recipe. I made it yesterday and there’s not a crumb left. I can’t wait until i have some more ripe bananas!
Came out great! Just like the pic but a little bit more brown. Used aluminum foil on the inside of the pan and made clean up super easy. Made the whole house smell great too.
Easiest and best ever banana bread i have ever made, very moist and perfectly crumbly.
I used almond flour and stevia. Was delicious
GREAT recipe ,i used this recipe ,Delicious banana bread , Love it
Great recipe I used 4 bananas increased the butter too 3/4 cup sugar to 1 cup and flour to 2 cups made 2 storage lines one for a friend
Perfect! I tried this recipe and it came out just like the picture. I doubled the ingredients and I added a teaspoon of baking powder just in case. Very easy and quick too.
Best ever, I doubled the recipe and made a bundt cake turned out beautifully!!
The easiest banana bread ever! I like that you don’t need to get the mixer out.
Best BB ever! Easy and delicious!
I love this recipe! I usually add 1 teaspoon pumpkin pie spice to it for extra flavor, and use oil instead of butter to make it dairy-free, it’s super delicious!
Can I ask how much oil you used?
Quick and easy recipe. I added walnuts, and a bit of cinnamon/nutmeg/cloves. (My grandmother always included these spices in her banana bread.) it was a hit with my family! I’ll definately be making this again.
I think this is the best banana bread I have ever made! It’s very easy as well! I actually baked this in an 11×7 inch casserole dish at 350 F for about 22-23 minutes. Came out great for me!
To be honest I hardly make any comments on web receipes, ya ya , I know that’s selfish. Anyway what’s not to like about this recipe. I love simplicity, I don’t like complicated things in life and this is the best definition on simple and yum.
Thank you for sharing, another loaf is baking.
Easy-peasy, never-fail; the best banana bread recipe I have every used!I add cinnamon and pecans, when I have, and chocolate chips on other occasions.Thank you so much for sharing this winner recipe!
Awesome recipe- perfect every time. I use convection bake at 325 instead of 350. great plain or with chocolate chips. So easy! Thank you!
Great! My very first time making banana bread and it came out good! I took it out a bit earlier than I wanted cause I was scared of drying it out and my knife came out clean, but next time I’ll leave it in for some more colour. This is a great solution for over-ripe bananas sitting around!
Extrodinary.Easy Moist delicious
This is the easiest and best banana bread recipe ever. My husband and kids agree. I make muffins instead of a loaf. 350° for 23 minutes and I add cinnamon and pecans. If you’re searching for recipes, you cannot go wrong with this one.
I’ve made this recipe every week since I found it. It’s so good and absolutely the easiest! One bowl, no mixer–great for young bakers. 1/2 cup of sugar is more than enough. Sometimes I add chocolate chips or part whole wheat flour.
Great recipe!!! I made it exactly as said using the 3/4 cup sugar. Added chocolate chips. A huge hit with my family and co-workers. My go to recipe for those bananas that don’t get eaten!!
Great recipe! First time making banana bread and it is a hit. Put in a bit less than 1/2 cup of sugar and added some dark chocolate chips. On a whim also threw in 1/4 cup of sugarfree mango yogurt lying around the fridge. Turned out extra moist! And just sweet enough. Couldn’t taste the mango though I wouldn’t have minded if it did!
Used a glass loaf pan so put it in for 160°C (325°F) for one hour. Already perfect but maybe next time will try with some nuts or cinnamon :)
I love it, because very it’s simple and doesn’t required a lot of work!Thank you!!!
I made this banana bread tonight. It was quick and easy. The test though was when my husband came home he cut the first slice and then the second declaring while eating it “this is the best banana bread you have made yet”.
Thanks for this winner recipe. I used 1/2cup sugar and chopped walnuts in it.
My family loved the banana bread! The whole loaf gone on the first 30 minutes out of the oven. Served warm with cream cheese and butter. Yum
LOVE IT! It was very easy and turned out great!
Love this recipe! I make this banana bread twice a week. Simple, quick, and most important, delicious.
Wondering if i can use almond flour and keep everything else the same?Thanks :)
Hello Amanda, I haven’t tried subbing out the all purpose flour with almond flour in this recipe. My guess is that it isn’t going to work well. Usually when you are using almond flour you need to find a recipe that is devised specifically for it.
I added dried blueberries and walnuts. It was great.
It is very easy and tasty bread
I mixed 1Tbsp sugar & 1tsp cinnamon & sprinkled it on top of the batter before baking, it made a nice crunch on top. Also used 1/2 cup sugar, it was great!
It will be the second time this week that I’m making this banana bread. I added choco chips. Everyone in the family loves it. Thank you for sharing this !
Last time I made a loaf using this recipe, I realized I had no eggs ! I instead used about 2/3 of a Kroger Carbmaster Banana/Strawberry yogurt. Surprise ! It tasted & baked awesome, so good.
I made this into banana pecan muffins, added 1/4-1/3 cup chopped pecans. So delicious and moist. I used 3 large bananas, so I would use 3-4 if smaller, I like lots of banana. Baked for 20-22 minutes. Yum!
I love this recipe. I add cinnamon and lots of sugar. It is very easy to make, and loved by my family
I’ve just made this for the second time, with little tweaks (due to not having all the exact ingredients).. I absolutely LOVE this, it’s the best banana bread I’ve ever had ♥
This is the best banana bread I’ve ever had! I added 1/2 a cup of Apple sauce for more moisture, 1/2 cup of Walnuts and 1/2 cup of chocolate chips. Baked on 350/F for 55 Minutes. Served with some butter.. Soo delicious
Delicious! I added chocolate chips on the top so did ½ cup of sugar and it was perfect. However, in order to make a true loaf you’ll need to double the recipe and cook for 45-50 minutes.
Yummy banana bread! I have made it twice!!
I made this banana bread, and it is soo good! Not only was it very tasty, but it also was very easy. I was able to mix everything in one bowl. This was defiently some of the best banana bread I have ever had. It was delicious!
This is now my go-to banana bread recipe. All the other ones I have been using were bland. The taste is fantastic. I used the 1/2 cup sugar route, and it was perfect. Any more would have been too sweet. Added walnuts. Baked in a 9-hole mini loaf tray and baked for 30 minutes. Perfect! It made 11 mini loaves with a double recipe. For a family of 4 with a teenage son, I definitely needed the double recipe.
Love this recipe!! Follwed it to a T, and now I’ve made banana and added fresh blueberries to it, and made muffins!! Sooo good!!
Hallelujah! I’m no baker but made this, in a circular tin (as I don’t have a loaf tin). It was soooo light and tasty. Perfect.
My only change would be to reduce the sugar from half cup (which was what I used). It was too sweet for me… And I have a very sweet tooth.
An incredibly easy and highly successful recipe. Thank you!
For any other Brits making this, I used Self-Raising Flour and Bicarbonate of Soda.
Tried making this today and the “batter” feels like cookie dough. I added an extra egg and some cream because it is so dry before I even bake it. I uses coconut flour and sugar which may be the cause I’m thinking. Baking now….
Doubled this recipe tonight and added chocolate chips to one loaf, came out perfect! I lowered the cooking temp to 325 and upped the cooking time to 55 minutes.
My 12 year old daughter made this all by herself. She has not done much baking before and she made it with no assistance. By far the best banana bread I have ever eaten. She doubled the recipe and used 4 bananas. We will definitely make it again!
Thank you so much for the recipe! It is too delicious to eat just a slice
This was my first time making bread of any kind and I, along with my husband and toddler, were very pleased with the result. The only thing was it didn’t really rise in the over at all, it was barely two inches to tall at the most. Is this normal? Should I add yeast? Novice baker here!
Hi, Hilary! Emma here, managing editor. No, your bread should definitely be at least twice as high! My best guess is that your baking soda has probably expired. Add a little vinegar to a small bowl and sprinkle a quarter teaspoon of baking soda over top; if your baking soda is fresh, it should fizz right away. If it doesn’t, then it’s expired. I hope that helps!
This is the best banana bread and the easiest , I added roasted pecans. Does not last long around my family!
I make this frequently and everyone loves it! It couldn’t be any easier to make. Some of my recipes have included chocolate chips, salted carmel chips and dried cranberries. They liked them all :)I do use less sugar when I add the above ingredients to my banana bread.
This is probably the best and very easy recipe. I added some chocolate chips because I had them in the pantry. This is my new go to banana bread recipe!
Used 1/2 c brn sugar instead of white and used 1/3 c flax meal in place of 1/3 c flour. 3 tsp baking powder because I didn’t have baking soda. Breadmaker for one hour. Turned out amazing. Thanks for recipe.
I made the Banana Bread and added a 1/2 cup of milk chocolate chip morsels. I used a kitchen aid silicone loaf pan. It cooked in 50 minutes and I foil tented it for the last 10 minutes of the baking time. It was moist and delicious. Thank you for the recipe.
Yes, finally! I’ve been looking for a dark and moist banana bread recipe similar to the one my mom made when I was little. All of the other banana bread recipes I’ve tried were too blonde and anemic for my liking. This one is wonderfully dark and very moist, as well as simple & quick. I used 3/4 cup sugar for the first go, but could probably get by using 1/2 cup. I was out of butter so I used canola oil, and it turned out great, but I’ll try butter next time. I like the versatility of this recipe and can’t wait to try the muffins and chocolate variety. Sorry Mom, but I think this one is even better than yours!
I ADDED 1 teaspoon of cinnamon, 1/4 cup of peeled shredded apples, and a 1/2 cup of chopped walnuts. Easy and Delicious!
I made this banana bread last night and this was a very easy recipe but agree that it cooks fast and looks slightly burnt. It also was a bit dry to me. I will try again and change a bit to increase moisture.
I had to use olive spread instead of butter, and vanilla essence instead of vanilla extract, but this was still the best banana bread I’ve ever had! ♥ I have bought more bananas, and I’m eagerly waiting for them to ripen, so I can bake more…
Consistently good banana bread recipe! I’ve gotten numerous compliments when serving this banana bread. I usually use brown sugar which ends up with a darker loaf and I often mix in chocolate chips, walnuts, or both. This is always my go-to whenever my bananas get too brown to eat.
I tried this recipe last night, it was easy and has a good flavor but I didn’t like that it cooks too fast on the outside and makes it look burnt. I actually had to cook it for the 50-60 minutes for it to be done on the inside. It was way too dark once it was completely done. I like my Banana bread soft and golden. I will try it again and play with the temperature.
I kept checking mine while it was baking, and the top was getting too brown too soon, so I put some baking paper over the top, and it turned out fine. You could also try lining the loaf tin with baking paper – I do that with some cakes.
Simple, fast and delicious. Will be adding this to my recipe collection.
I used coconut oil instead of butter, 1cup whole wheat flour and 1/2 cup green banana flour. Bread was darker but delicious. Also addded chocolate chips and walnuts. Love how easy and adaptable the recipe is.
I thought the taste of this bread was very good. However, I too had the issue of the bread becoming too dark while the middle was not fully cooked. I also covered the pan with foil when I realized what was happening so the bread is still edible but the bottom and sides are a little too dark for my taste. I’m wondering if the pan could be greased and floured with shortening instead of butter and whether this would make a difference? I’m thinking maybe buttering the pan made the bottom and sides become too dark? Also, I used all white whole wheat flour with good results. Thank you for a great recipe
Happily replaced this recipe for my original banana bread recipe! Spot on for texture, flavor and aroma!!! It’s perfect every time I make it. Thank you for sharing.
I made this except instead of putting it in a bread loaf pan I put it in a small square pan and it was amazing!! My husband and I both loved it! The only thing I did differently was I used half a cup of white sugar and half a cup of brown sugar. I just made a double batch today, one for the family I nanny for and one for the dentist office I go to.
Sifted the dry ingredients and added some pecans!!! Delicious!!
Hi, I want to make this today, however the only pan I have that is remotely close to a loaf pan, is glass. Do you know if I should adjust the temperature/baking time? Thanks!
Hi, Michelle! Emma here, managing editor. You should be fine to use a glass pan as long as you reduce the baking temperature by 25-degrees F. Keep an eye on the browning and reduce the oven temp another 25-degrees if the outside looks like it’s starting to burn before the center is cooked through. Enjoy!
EASY no fail recipe!
Great taste, a little bland but will add more sugar next time. This disappeared off my counter quick. Hubby loved it
@SUE .. i cover the bread pan with foil and remove it in the last 10 mins to brown the top
the recipe was easy to follow but my loaf turned out hard. It wasn’t as spongy as I would have expected it. Any suggestions
Hi, PC! Emma here, managing editor. I’m not sure why your loaf turned out hard! Maybe your bananas had less moisture than typical bananas? Maybe your oven temperature is a little off! I’m sorry — it’s hard to diagnose!
I’ve made this recipe several times and it’s become a staple! I find the centre usually needs more time than the rest of the cake which becomes over browned as a result. Still delicious, but it would be awesome to get it just right. Any suggestions?
Hi, Nuri! Emma here, managing editor. Yes! Tent the top with foil once it’s browned to your liking. That will keep the loaf from browning too much while the center finishes cooking.
Thanks Emma, I’ll definitely try that. I’ve also just read the newer posts and see that you advise lowering the temperature by 25 degrees when using a glass pan. Lightbulb moment! I use a glass pan. Getting ready to make another loaf at 25 degrees lower temperature and I have my foil ready just in case. Fantastic recipe, thank you!
Awesome! You’re welcome! Fingers crossed for a perfect loaf in this next batch!
Perfect recipe. Moist.
This is just what I was looking for. For fun I added Jamaican allspice, nutmeg, cinnamon, and 3 caps of Captain Morgan 100 rum and sprinkled a little bit of chopped hickory nuts I had on hand over the top. Thanks for sharing.
I’ve made this recipe twice. It’s very easy, but both times I found that the loaves over-browned by the time the center was cooked. I’m not sure what the problem was.
My second time using this recipe and me and my family love it. It turn out really great.
Oh man, a one bowl banana bread?!! I’m sold! Seriously easy, but oh so good. I will be adding this to my recipe file.
Can I substitute melted butter with coconut oil?
Jeniffer, yes you can substitute melted butter with coconut oil and I also replaced sugar with coconut sugar+1 bag of vanilla sugar :)
Hi, Jennifer! Emma here, managing editor. Yes, you can substitute coconut oil for the butter. Enjoy!
Worked out great, replaced sugar with brown sugar and reduced it to 1/2 a cup, the colour was richer and darker but tasted amazing.
What an easy recipe. My 9 year old son helped me make it. You can mix everything in one bowl. The bread came out great, and the taste was excellent.
This recipe is great. I usually double it so I get two loaves. What’s even better, when you double it, it makes a great banana cake.
I’ve been making this recipe since 2009 to share with coworkers, at family events, and many friends… all have told me it is the best banana bread they’ve ever had! The recipe I have been using called out for 3 to 4 bananas though; I use 4 as I feel it gives more flavor. Thanks for sharing this recipe so long ago and helping me to bring joy to many in my life!I’ve used this recipe in mini loaf pans and in mason jars for gifts!!
KIDS loved this and so easy to make!
Love this recipe… by far best I have come across!! Wondering how I can make it into mini loaves? Also how many would one batch make?
Hi, Amber! Emma here, managing editor. You can definitely make it in mini loaf pans; just decrease the baking time. I recommend checking the loaves after about 1/2 hour; they’re done when a toothpick inserted in the middle comes out clean. My best estimate is that this would make 6 to 8 mini loaves.
I am 13 and I made this for my Mother. I didn’t have a loaf pan so I used a rectangular cake tin, but the results were amazing!! The Bread came out to be moist and super-delicious. Me and My family loved it. Thanks a lot for the recipe!!
We had a few of my neighbors kids over and I had 3 medium very ripe bananas. We mixed it all up and scooped into mini muffin pans!!Made about 3 doz!!They were delicious!! Only 4 left:))
Was my first time making banana bread and it came out perfect! 10/10 would recommend. ✨✨✨
This is absolutely great banana bread ! My son loves it and requests it for family night at school. I’ve made it more than 10 times already. Easy and tasty!! Thanks ！
O melhor bolo de banana que eu ja fiz. Super facil e sempre da certo Gosto de colocar chocolate chips ou canela em po.
Made this a few times. My favorite recipe. You can substitute 1/2 cup applesauce for the eggs, and add 1/2 cup chopped dates to make it healthier / vegan.
Ill have to try making it with apple sauce next time, i hate handling eggs and always make my husband whisk/beat them when a recipe calls for them. Thanks!
Love this recipe! I often add chocolate chips or mini chocolate chips and chopped pecans. Always moist and delicious. This is my “go to” banana bread recipe. Thanks for sharing this.
Made banana bread with this recipe so many times…. honestly I lost track of number but this is the best recipe by far. Thank you for sharing this great recipe bakes soft, moist and delicious bread . Love it
Very moist n tasty…Followed recipe to a T. Family loved it! Next time will add walnuts.
This has been my go to recipe for over a year now!! Great recipe, They only changes I make to it is the suga, half a cup is more than enough. When Im in pinch and out of butter I substituted 1/4 cul walnut oil or pumpkin seed oil, and in the winter months I add sprinkle of cinnamon.
Excellent moist banana bread! I added 1/3 cup semisweet chocolate chips! Yummy!!!
Best banana bread I have ever made. Thanks for sharing, so yummy!
I followed this recipe verbatim! The results were the best banana bread. Thank you, delicious!
I am making it right now n I tasted the batter n added brown sugar to the top.
I used very over ripe bananas and it was really great. Also I used 3 and they were large. Mine was perfect. Do try it again, it’s worth it.
Best banana bread I’ve ever had!! Very moist and flavorful. I will always use this recipe from now on! This is such a simple recipe, but so delicious! Thank You so much for sharing it.
So good! I only did a 1/2 cup of sugar and threw a cup of semi sweet chocolate chips in.
Delicious! I substitute brown sugar for the granulated and before putting it in the oven I put a layer of brown sugar on the top. It does not last long at all!
I have 4 loaves and yet to taste it. The Family loves it. The recipe is great. It is a fast go to for church pot lucks.
My husband and I love this recipe, simple to make and delicious to eat. Thank you for sharing.
I tried making banana bread for the first time last week. This recipe is the bomb. Making another one tonight.
This has been my go-to recipe for years! My daughter loves it and would rave about it to her grammar and. High school classmates so often that I’d have to make two. Now that she is in college, it’s her ONE Request to either have it made when she gets home or to send her a loaf. It fills my heart with joy just to be able to make this for her and her friends.
Sorry…. is the butter 1/3 cup and then melted or 1/3 cup of already melted butter?
Hi Meghan, for this recipe it makes no difference.
I make banana bread ALL the time and this is my go-to recipe. I already have it memorized! I have made this with super super ripe bananas (they were mushy and brown) and making banana bread with them is such a great use. The top of the bread turns out to be a beautiful golden brown. I do it for 50 minutes and it’s perfect!
The possibilities for combinations are endless! I have done:strawberry banana, chocolate chip and peanut butter, blueberry banana, banana and poppy-seeds, banana and nuts, banana and maraschino cherries…
Simply perfect! Easy and delicious.
I’ve made this recipe times because it is so delicious and easy to make. I reduced the sugar to half a cup and found it plenty sweet. It tastes best when prepared a day in advance.
Super easy and yummy
My Grandmother made the best banana bread and I have never been able to duplicate it-until now! The butter in the baking dish, gives the delicious , crusty edges a perfect saltiness. I added a bit of cinnamon and a few walnuts. My husband loved it. The one I made yesterday is gone, making a double batch this evening. One for mom for mother’s day and one for us! Thank you!
Really easy to make, delicious recipe! My loaf turned out dense, moist and perfect. Added chocolate chips and walnut pieces and reduced the sugar as per my personal preferences. Can’t wait to make it again.
It’s in the oven- I’ll let you know never having made any bread or cake in my life. Just saw 3 dodgy bananas that were about to go in the bin…..
Never again will I need to throw away a ripe banana. Easy and fantastic!
Could I add chopped strawberries to this recipe?
Hi, Morgan! Emma here, managing editor. Sure, strawberries sound great! Enjoy!
1/3 cup melted butter seems like a lot. I made this and butter was bubbling up everywhere.
This is my go-to recipe for banana bread. It comes together so easily and turns out moist every time. I added some chocolate chips this time
This recipe was awesome! I followed the recipe exactly but I threw in a cup of white chocolate chips only because I had them.My dad loves banana bread and he said this was the best one I ever made.Super moist.
Does this recipe call for white or brown sugar?
Hi, Alyssa! Emma here, managing editor. This recipe calls for white sugar. Enjoy!
Anyone know the calorie content by any chance? ♥️ this recipe
Hi, Rebecca! Emma here, managing editor. I recommend using an online nutrition calculator, like this one. Thanks!
Just made this in a springform pan, cooked in half the time and it was AMAZING>
This banana bread was amazing! It was the first time I ever made banana bread before and it was simple but delicious. I doubled the recipe to make two loafs. When I checked them after an hour they were both completely wet inside but after another 30 minutes they came out PERFECT.
Hai, I made this cake today, it came out really well. I added 3/4 almond flour and 3/4 all purpose flour, instead of using fully all purpose flour. I baked it for 60 min at 350 F. My hubby loved it a lot and gonna make it again. Thank u for the the awesome recipe.
Hi Ambika, it sounds fabulous! Thanks for sharing your substitution. Good to know it can work with half almond flour.
I made this recipe last night. I only had one banana, tho. Did everything else per recipe – oh and I added 3/4 cup chopped pecans.The BEST banana bread I have ever made – more like banana cake. But – it only took 35 mins. to bake at 350 in my oven. So watch it and take it out before it overcooks.
I am a 74 y.o. retired CEO. A golfing buddy the other day mentioned his wife had made banana nut bread. Sounded intriguing so I looked it up, found this recipe and having never attempting to bake anything before, it came out absolutely PERFECT!!!! If I could do that, no problem for the rest of you.
Awesome Ray! I’m so glad you made (and liked) the banana bread!
I’d never had banana bread before. Tried it as I had so many over ripe bananas that I didn’t want to waste so I thought let me do something with them. Stumbled upon this recipe and I LOOOOVE IT ! So simple yet sooo delicious ! It’s moist, quick and easy ! I’m doing one again tomorrow! Thank youuuu
This recipe turned out great! I think putting the baking soda and salt in the bananas instead of the flour might have made a difference. I usually add all the dry ingredients together like flour baking soda and salt but this recipe says to add the baking soda and salt to the bananas and butter first.
I’ve never liked Banana bread until tonight! I made this recipe and oh my gosh I will certainly be making it again. I also did the 1/2 cup of sugar instead of the 3/4 cup and it came out wonderful!!!
This is the best banana bread recipe! My kids ask me to make this all the time. The recipe is super easy and the bread is so pillowy. And I have a use for my browning bananas. Thank you!
I just made this bread and i have none left over omg it is so moist and tasty#simplerecipethank you
It was very easy it came out so good I used 1/2 cup sugar and it was sweet enough thanks very much.
I normally don’t leave reviews but I have to say this is the simplest yet best banana bread ever! Completely stress free! Im not much of a sweettooth so I used 1/2 cup of sugar it was still sweet. I will never go back to mixing sugar and butter again.
Everybody’s favourite! So easy and quick to make, and always tastes great!
Used a whole cup of sugar and baked in a bundt pan for 45 mins! Best banana bread recipe I’ve ever used!
Great results, thank you so much; I used brown sugar, molasses and added almonds, hazelnuts and walnuts as well as some chocolate chips, worked very well.
My mom always made banana bread and after she passed I couldn’t find her recipe. This tastes just like it!! love it!! So good.
Fantastic with maple syrup and chocolate chips added
Any nutrition facts available for this recipe?
Hi, Bethany! Emma here, managing editor. I recommend checking the nutritional info using an online calculator, like this one. Thanks!
Best ever! Added pecans and it came out perfectly. Thanks!
I’ve been making this recipe for about 6 months now. I had been looking for a recipe for banana nut bread that would do just as well with substituting a Stevia baking blend for the sugar. ( I am a bariatric patient ) I tried about 5 different recipes but this one is the best. My whole family loves it and I did not tell them about the substitution until after they tried it! I add cinnamon and chopped pecans. (Baking blend I use is Truvia). Thanks so much! It is delicious every time!
My all time favorite banana bread recipe! A big hit at my house.
Great and simple recipe!
I like to substitute half of the butter with coconut oil, add 3/4 tsp. cinnamon, and use a combo of whole wheat and white flour. Depending on the size of your bananas, I find that the mix can be a little dry, and I will sometimes add in a splash of applesauce to moisten it if need be.Thanks for sharing!
It was my 1st time baking & This recipe was very simple & easy from start to finish & the family loveeddd it !!!
This was so moist and delicious . Very good recipe!!!!!!
I used this recipe before followed it step by step and it was a big hit! I was lucky to have gotten at least a slice before it disappeared by the time I finished my slice. So today I’m going to make it again but I wanted to know if I can substitute butter with margarine in case I run out of butter? Also how much brown sugar would I use instead of white sugar?
Hi, Joelle! Emma here, managing editor. Sure, I think you could substitute margarine if needed, though the flavor might be impacted a little. I believe that you can substitute brown sugar 1-for-1 — some other commenters have done this and reported success (take a scroll through the list of comments here and see what they have to say!). Brown sugar will make your cake a little more moist and give it a deeper flavor (molasses-like), but it should be tasty. Enjoy!
I followed the recipe exactly except for adding some nuts. I baked in muffin tins for 25 minutes. They were moist and delicious. Thank you for my new recipe
Followed the recipe but added some nuts and substituted coconut sugar (1/2 cup) for the refined sugar in the recipe. Came out excellent.
Did you use vanilla bean in the bread, what are the black specks within?
Hi, Michael! Emma here, managing editor. The black specks are caused by a reaction between the banana fibers and the baking soda used in the recipe. It’s a normal part of making banana bread! Enjoy!
Dry as a desert! I followed the recipe exactly and used the lower end of the cooking time. The loaf came out dry as the sahara. I feel so disappointed I wasted my preparation and cleaning time, and money for the ingredients.
Hi Alice, many things can influence the outcome of any baking recipe, including this one. The recipe calls for 2 to 3 bananas. If you used 2 bananas and your bananas are on the small side, or not ripe enough, that would result in less moisture in the bread. If you used the lower end of the amount of sugar, that would result in less moisture in the bread. If you used a dark baking pan, or if your oven runs hot, that would result in the banana bread cooking faster and your needing to take it out of the oven earlier. This is one of the most popular recipes on this website with hundreds of positive reviews. So if your loaf was dry on your first attempt at this recipe, I urge you to try again, adjusting for some of the things I’ve mentioned. Good luck!
Agree!! I use 3 large bananas, and almost a cup of sugar- super moist!!
Same, here. Both texture and taste were off. My daughter took a bite and said “too much flour”.
I used gluten free flour and 3/4 c brown sugar also done perfect at 45 minutes. Delicious! moist and gone
It was. so great. My kids love it- I substituted whole wheat flour and brown sugar.
I added cinnamon and nutmeg to the recipe, and 1/2 cup unsweetened applesauce because it seemed too dry when i followed the recipe….
Very simple, very good! One hour 5 mins. takes care of those overly ripened bananas. Big hit with everyone!
Fantastic!!!! Easy to make. 10 stars.Ken
i used 1/2 cup sugar and added chopped candied ginger or fresh cranberries in the batter then baked 45 mins
I added chocolate chips, strawberries, and walnuts with a dash of cinnamon and topped with oats. It was of course delicious!
Tastes fantastic. Disappeared as soon as it left the oven. Recommend using 1 or 2 more bananas for a richer flavor
It was amazing. I added Reeses peanut butter chips.
Has anyone subed the flour for almond flour? If so, did you use a different amount? Did it impact the taste or texture? Did you need to add anything else to it like a binder? TIA!
It turned out GREAT!! I make mini loaves and take them to work on the weekend everyone loves them
So easy, turned out perfect. Used dark brown sugar, instead of ‘normal’ sugar.
It was good and very moist. I will defintly make it again.
Perfect!! I modify this to replicate my grandmothers recipe. I add about 1/4 cup brown sugar extra with the 1/2 cup of sugar. I also add a drop or two of almond extract for nutty flavor – careful that stuff is potent. I know it sounds terrible – but I also use 1 good tablespoon of used coffee gounds – an old trick my grandma taught me. Makes it a bit on the darker – don’t worry you wont ever notice the grounds. I also add about a teaspoon maybe of cinnamon powder. I use 1/3 the amount of butter and the rest shortening. For me – it takes closer to an hour to bake at 350 maybe because of the shortening added.
Can you replace the baking soda for baking powder?
I don’t recommend it. You would have to use a lot more baking powder.
easy & worked out beautifully
YUM YUM YUM
Use brown coconut sugar. Low glycemic.
I love this recipe!!!! I would love to know how to make this into muffins, any ideas?
Hi, Karen! Emma here, managing editor. You might try this recipe. Otherwise, scroll through the comment thread for other people who have successfully converted this recipe into muffins — there are several!
I just use the recipe as is and cut the cooking time in half.
a muffin pan works
Added chocolate chips and it was delicious!
Super easy recipe. Never fails. Very moist.
Best banana bread recipe. No fail ever time!
super easy n delicious recipe.
First time I have ever baked anything in my life.I am a 63 year old widower.I followed the recipe as written because I have zero experience.Wow… I love it.I did cut back on the sugar a bit to 1/2 cup (just because I don’t like real sweet foods).It worked out great and was surprisingly easy to do.I might venture into more complicated baking now but I think this will be my go to recipe.Thank you
I baked it and it’s delicious! I also needed to use my ripe bananas. I’m saving the recipe. Thank you!
Happy to be the 1,077th person to approve this recipe. It’s extra easy to make and adapt. I added an extra banana I had on hand and compensated with an extra egg. I added pecans and cinnamon. It’s a One bowl wonder!
I just made this as I had some bananas which were way past their best. I added some dark chocolate chips and some dried cranberries and it is super yummy. I turned the oven down to 160C for the last 15 mins as it was looking quite well done on the top
I’ve tried all the old church cook book recipes. Never found one I fell in love with.
Tried this recipe & it’s now my ‘go-to’ and has found a home written on an index card, nestled in my recipe box.
So easy, comes out perfect everytime!
Quick and easy to make ! Can’t wait to try adding pecans and cinnamon
I add a cup of roughly chopped cranberries or whole blueberries. Delicious!
I just made this the other day because I had some rip bananas on hand. I can’t believe how easy and simple the recipe was. The banana bread was super moist. Will be keeping this receipt on hand.
Recipe is great.I used only the half cup suger and added white chocolate chips and made a simple butter cream frosting for the muffins. Home and work family loved them made about 8 dozen. All together…..thank you for the recipe.
Delicious, quick, and easy. As a single young professional this budget friendly recipe is a great way to contribute to group meals and events, and it makes a great grab and go snack throughout the week. #win-win
I’ve tried many, many recipes, but this is the tastiest and easiest by far. The first time, I followed it exactly, and it was perfect. Second time, I added chunks of chocolate and sprinkled a generous amount of crystallized sugar on top. Also delicious. My picky children love this banana bread!
Just a hint: if you have overripe bananas and no time to make banana bread, simply toss them into the freezer with the skins still on. Running them under hot water until they are partially thawed, they are easy to peel and will complete thawing in a few minutes. Enjoy!
Fifty Minutes = Burnt Bread. I should have read the comments first. Will try again for 40 minutes next time.
Our favorite recipe! My husband asks for it all the time!
I’ve saved this recipe on my bookmark and have been using this recipe for more than 5 years now. This is so simple and easy to follow and my banana bread always comes out yummy!!
Great recipe! Wonderful as it is. However if you wanna go crazy try to add walnuts’ dates and turmeric and rum flavour instead of vanilla :)
Great recipe! I always quadruple banana bread recipes because 3 is never enough, ha ha!I like that it is inexpensive to make, too.
I like to mix cinnamon and sugar and use it to dust the loaf pans, if there is some leftover I sprinkle it on top.
This is an amazing banana bread recipe. I tried it few times. I also add some chocolate chips that makes it extra delicious.We are just two at home and we usually finish this in a day.
Fantastic recipe. I always double it as one loaf of banana bread is never enough. Lol. Lately have been making banana cake out of the doubled recipe. Just use one cup of melted butter or margarine and cook 45-55 minutes.
Tried this recipe this morning. First of all my house smells delicious. I’m not ashamed to say I opened my back door to make my neighbors jealous.
I followed the recipe but added chocolate chips. It turned out great. No need for chocolate, the recipe is delicious on its own. (Can’t believe I just said that)
Whenever I have ripe bananas I look up a recipe for banana bread. Not any more! This is my recipe from this moment forward. Thank you Elise!
My batters consistency was thinner than in the video? I’m praying it comes out alright.
May I know the cup size?
Hi, Kong! Emma here, managing editor. I’m not quite sure what you’re asking here? If you’re wondering the cup size of the loaf pan, an 8×4-inch loaf pan holds about 6 cups. If you’re asking the volume of a cup measurement, it’s equal to 8 fluid ounces or 237 milliliters. Weight measurements will vary depending on the ingredient, and I suggest using this conversion chart from King Arthur Flour as a guide. Hope that helps! Let us know if you meant something different!
Is adding pecans and chocolate chips to this recipe too much??
Hi Kristy, you can easily add chopped pecans and/or chocolate chips to the recipe, enjoy!
Super easy! Nice and moist; I also added chopped walnuts. Made with the cake mode in my pressure cooker, which is 40 mins, turned out perfect.
Such a simple and easy recipe to make. I had some overripe bananas on the counter and baked this in the morning right before going to the office!
I will agree that it takes no more than 40 minutes to bake, that seems to be the sweet spot on baking time.
Next chance, I’ll add some chocolate chips or chopped walnuts.
I made two. One with just bananas and the other I added chocolate chips. My husband loved the chocolate chip banana bread! Great recipe!!
Great and very easy recipe that my family loves. I find that baking for 50 min is too long – its usually done at 40 min.
I did it! I made my first batch, or should I say 4 batches! I helped with a veteran supported produce stand this weekend and ended up with a case of bananas so I made 2 double batches, 7 loaves all totaled. I was very pleased that my wife actually gave me a “yum” response!
I love this recipe! It is my go to when I want I bake and tastes good with gluten free flour too. I strongly recommend you try it!!!
I made this for the first time today. I left the sugar out for health reasons but it was absolutely delish!!! It was simple and easy and I loved that it was much better than the box!
I’ve made this so many times and it’s always delish!! I just put some in the oven! It’s such a simple, easy recipe! Love it!
what sugar do I use??
Hi Sam, white granulated sugar.
Fabulous !!! So easy to make and so delicious. I highly recommend making this
Best banana bread ever!!!!! So much better than a box!! Def make this!
I’ve used this recipe for almost 8 years and just love it.I use a mixer. To avoid dryness add milk but I unpeel my bananas and freeze in advance and mash in large ziplock plastic bags after it has defrosted on the counter as I get everything ready. Sometimes I have to heat in microwave if it’s too cold otherwise the melted butter will get cold again.I use 3/4 cup of sugar but I may try 1/2 instead next time.Also, I double my the recipe and use a 9×13 pan like a cake & bake extra 10 minutes when adding nuts.I cut them in 2 inch strips & slice them in little bite size pieces. Everyone loves them since it’s smaller then the larger 4×8 loaf pan.
Lisa,How much milk do you add? I’ve used recipes that called for sour cream and fear a dry bread.Thanks!Freya
A little splash at a time but I haven’t had to in a long time since the defrosted bananas develop lots of liquid. I always use more bananas. I make sure I put in about 6-8 in each gallon size zip lock bag depending on the size. My friend ran out of milk once and she used apple sauce. Very moist! But I rarely put milk since I get a lot of liquid from the defrosted bananas.
Best banana bread recipe out there. However, I use less flour then what is called for and I add chocolate chips.
It was delicious!!!!! It was moist and soft! The next time I make it I will add a little milk because the batter was a little dry.
A delicious recipe that I will use as my go to banana bread recipe now. I tweaked it a little. I only had self raising flour so I used this in place of all purpose flour and baking powder. It was perfect. It came out looking just the photo. It raised beautifully. I also added honey and cinnamon which gave it a slightly darker colour, which I like. It was easy to make, moist and tasty. I used a small handful of sugar, probably about 1/4 of a cup as I don’t like overly sweet banana bread and with the honey, it didn’t need it. I also had to add a splash of milk as I found the mixture a little on the dry side. Just enough to moisten it. I will continue using this as my base recipe and add my extras. Thanks.
Super easy and yummy !!!thank u
Mine came out like raw dough. I have to try again. Reading other comments I see butter not margerine. I didn’t have baking soda so I used baking powder.
Love this! Easy and tastes amazing, I add lemon zest and mini chocolate chips.
Easy recipe came out really well!One point I only had to cook for 35 minutes. If I’d have left for the duration of recipe time it would have been burnt.
Finaly a good recipe this bread was so easy to make.Made this bread at my dads house, had to use margarine, and old vanilla.Still yummy.
Made this recipe today! I am new to baking and this turned out so well! After getting out most of the ingredients I realized I didn’t have any eggs. With a quick substitution of 1/3 cup of vegetable oil I was good to go! Still so delicious with great texture.Thank you!!
Couldn’t decide between this recipe and a few others but I chose this one and I’m so glad I did! Was really impressed with how easy it was to follow and was thrilled with a delish and extremely moreish banana bread. :)))
I cooked for about 50 minutes at 175 degrees celsius, but it started to turn very dark at the top whilst still being gooey on the inside so I cooked at around 120 for another 20 minutes and it was perfect! That might just be my dodgy oven though..
Delicious, I added chocolate chips and cooked 45 min at 350f then 230 for 20 mins and the bread turned out great!!
Best banana bread recipe ever! I make these at least once month. I also like to make muffins with this recipe. (it yields 12 muffins). I add chocolate chips to half the batch and they are so yummy!
BTW I cook the muffins at 350 for 25 minutes
Made it and it was great. But how much (maybe in grams) do you class a a cup? Always unsure on that one! Thanks a lot, Abi
Hi, Abigail! Emma here, managing editor. Take a look at this weight conversion chart! It’s the one we use most often with our recipes and find it to be very reliable. Hope this helps!
This is Very good recipe. Can mix in poppy seeds or raisin, cinnamon or everything included Hennessey. After 50 min by 350 degrees, hold other 30 min with 280 degrees. For the test bread for ready or not you can use a match, just push in and turn, if match is clean, bread is ready.Never open oven door until 40-50 min when bread group.Good luck.
My favorite review! The match is a great idea!!
This is the only banana bread recipe I will use. It is easy, turns out great every time, and has the classic banana bread flavor without being heavy or greasy. My recommendations are to make sure you use real butter, not margarine or oil. Chocolate chips are good in this but I only do that occasionally as I just love the pure banana bread flavor… and I’m a chocoholic! I do like to add a teaspoon of rum or rum extract and about 1/4 to 1/2 tsp almond extract to it……just takes it over the top for me!
It’s in the oven now! I can’t wait to try it. The recipe was very simple!
This is my go to recipe for banana bread. Thanks!
This is by far the driest banana bread I have ever baked or eaten. I even used 1/2 cup of melted butter instead of 1/3. Perhaps it is because I only had 2 bananas, but still, I’ve made lots of similar recipes with 2 bananas and they turned out fine. 50 minutes was also far too long at 350F, the outside of my loaf is crispy, bordering on burnt. What a disappointment! Luckily my husband will eat just about anything, so we’ll just have to top it with butter or eat it with vanilla ice cream.
I’m sorry the recipe didn’t work for you Natalie. Every oven runs a little bit differently, which is why I always test baking recipes like this 10 minutes before they are supposed to be done. Sounds to me like your oven may run a little hot. Either that or perhaps you cut back on the sugar? If you use two bananas instead of three, you’ll want to use the full amount of sugar. Sugar translates into moisture for baking recipes. Or maybe the bananas you used are just smaller than the ones that I usually use.
This has been my go to banana bread recipe for years. It’s simply the best tasting. Don’t give up I’d suggest try it again using more bananas and less baking time. It’s worth every bite.
Can oil be used instead of butter?
Hi Oona, I’ve used oil instead of the melted butter. It works, but melted butter tastes better.
I made it with 4 banana’s instead and extra butter! YUM! It was perfect!
Omg.. I used this recipe and added some cinnamon n nutmeg and the smell just filled up my home. It’s not even fully cooled yet and its already half way done. I would recommend this recipe to any first timer like myself
Tamara, how much cinnamon And nutmeg did you use?
I used this recipe to makemuffins with two bananas, and added walnuts. They turned out fantabulous.
Today, I’m making a loaf using 3 bananas and almonds. Should be done 50 minutes from now.This is a good recipe.Tim
Easy, delicious recipe. I bake it regularly for the children’s home cottage at which I volunteer. Sometimes I add raisins and walnuts, sometimes chopped fresh pears and walnuts. Occasionally toss in a bit of cinnamon or nutmet. BTW–if the batter seems a bit dry, I add a dash of milk or water to reach desired consistency. Think it has something to do with bananas not being mushy enough??
Easy recipe but I think this one is to dry. I’ve made numerous different recipes and I wasn’t pleased with this one.
The loaf I made on the 23rd turned out fabulous. Making another one today, the family can’t get enough!!! 5 stars all the way.
This is the best banana bread I have ever made. I have to make it often for my wife to take to work as all the people she works with request it.Thank you for keeping cooking fun!!!!
Since I was going to bake Banana bread with my 3 yo, I needed an easier recipe than my usual one. This was awesome! Easy for my little guy to do all the steps (with my supervision) and the bread turned out amazing!
I added 3.2 ounces of unsweetened applesauce and it was delicious!
Just moved and could not find my Favorite Banana Bread Recipe. I had some over ripe Banana’s and found this Recipe and It is as good as my favorite Recipe. I give it a five star. I added 1/2 cup of dried Cranberries. Very Good recipe! Thank You!
Made this as mini muffins with bananas I had in the freezer(thawed of course). Delicious!
Great recipe, thank you. I use only coconut sugar or jaggery (goor). Both unrefined sugars with all the mineral flavours, wonderful
My banana bread is in the oven as we chat. I just hope it turns out, my banana skins were almost black and the bananas smelled a little like banana liquor. I figured they would just add more flavour! lol
Hi from Spain! I have never made Banana Bread but have eaten it made by American friends. My question: What are the little black specks in the bread?In the video and the photograph it looks as if it has seeds of some sort. Thanks.
Hi, Brenda! Emma here, managing editor for Simply Recipes. The black specks are a natural part of banana bread! I believe it’s some sort of chemical reaction that happens in the oven, which darkens some of the banana fibers.
I’ve made this banana bread a couple of times and it’s incredible every time! I add a little more sugar to make it sweeter and it never lasts more than a day in my house. Awesome recipe!
Awesome banana bread. I substituted 1/2 cup almond flour for regular flour and used 1/4 cup of brown sugar and 1/2 cup white sugar instead of the recipe suggestion. The sweetness and taste were awesome. Thanks for sharing.
Best Banana bread recipe ever. It’s simple and easy to make.
Can I use self raising flour to make a fluffier cake? And is it 1/3 cup butter to be melted or melt some butter and measure 1/3 cup?
Hi Amelia, I haven’t tried using self rising flour, but if you do, you may want to reduce the amount of baking soda in the recipe. As for the butter, either way will work. I usually measure a 1/3 cup of butter from the stick (with the markings on the paper covering the stick of butter), put that in a small glass bowl or mug, and microwave it for several seconds to melt it.
Once I used this recipe, I’ve never used another. I do add chopped walnuts, sometimes I add add cc.
I made this banana bread today and it was delicious. I substituted Brown Sugar Splenda for the white sugar, and added a half cup of chopped walnuts for crunch. Will make this again. Thanks for the recipe.
I like this recipe, but can the bananas be even more ripe than shown in the video ?
Hi Steven, yes! The banana skins can be completely dark brown without any yellow. Those are perfect for making banana bread. The riper the better!
This bread turned out so great! Have been looking for a good banana bread recipe and this is def going in my recipe book! So delicious!!
I wish I could post pics in here.. I made this and take note, this is my first time making banana bread and it turns out delicious! I used 1/2cup sugar and the taste is just right… just wondering if I can make these sugar free?
Hi, Jam! Emma here, managing editor for Simply Recipes. I’m not sure this recipe would work (or taste quite as good) if you cut the sugar entirely, but you can certainly try reducing the amount. I’d try reducing it by 1/4 cup to start and see how you like that. You can also take a look through the comment thread here and see what other people have done; I know there has been a lot of discussion over the years about adjusting the sugar levels and substituting alternative kinds of sugar! Enjoy!
Hands down the best recipe for Banana Bread. Thank you for sharing it.
Can’t wait to try this!! Wondering if I could double the recipe and bake in a bundt pan?
Hi Anna, I haven’t tried doing that, but it should work. You may not need to cook it quite as long.
I realized as I was making it that this was actually my first attempt at making banana bread (by myself) and it came out PERFECT! Thank you so much for the wonderful (and incredibly easy!) recipe! = )
I have never made any kind of bread a day in my life but this banana bread turned out PERFECTLY! I will definitely be making this again!
Followed the recipe and 10 minutes into baking it, it was over flowing
Guessing you did not follow the recipe.
I really enjoy this banana bread recipe and it is now my “go-to” recipe for Banana bread. It is very moist! My husband doesn’t like nuts, so I add mini chocolate chips and it’s fantastic. I have tried the normal size, but the bites of chocolate were too large in the bread. It gets devoured!
Great recipe and so easy to make….. loved it. Didn’t last 10 minutes!
We absolutely loved this recipe we made 2 loafs and finished them within 2 days we highly suggest this recipe.
This is the Very Best banana bread I’ve ever made!! I Used the recipe as written and it turned out Perfect. Thanks for sharing :)
Made this bread many times, and it’s my favorite of all of the ones I’ve tried. This time I added diced walnuts on top and they made it taste so yummy!
Great recipe. This was my first time making bread myself and it turned out wonderfully. My 2 year old daughter even loved it and she hates everything.
I’ve made this now numerous times and it never fails !!!!
My family loves this recipe and my kids beg me to make it! I always make muffins out of it just for the quick convenience for my kids and I usually have to double the recipe because they eat them so fast! The muffins usually only take 20 minutes in the oven.
Easy recipe and delicious bread! I followed instructions as written and added chopped walnuts as a family preference. Thanks for sharing the recipe!
Great recipe! I was looking for something to do with some very ripe bananas and this was perfect and easy, thank you very much. With a toaster oven, I found I needed a shorter baking time – about 45 minutes.
Hi from Mauritius!
I’ve tried the recipe and it was yumm. Everyone loved the cake. Is it possible to add bit of milk in the batter?
Hello Namrata, I haven’t tried adding milk to the batter, but if you do, please let us know how it turns out for you!
This is a great recipe. I printed it out and keep it in our binder. It is the only banana bread I make. I have been making it for several years now. I make it for home and for friends. I had someone asking for the recipe the other day. I like the flexibility that the recipe offers. I found that half a cup of sugar per loaf is fine. I also always go for the maximum number of bananas, so I use three per loaf. One thing I found a bit odd about the recipe was the order of mixing ingredients. I tried it the way it was given the first few times because I like to try out a recipe exactly. I wasn’t sure if everything got mixed properly, so after that I did the more traditional thing of mixing dry ingredients and mixing wet ingredients and then putting them together. I have made it plain and I have made it adding raisins and walnuts. Always delicious. For me and my oven it takes 42 minutes.
Truly the best!
This recipe is great! I am not much of a baker and I managed to shine as a good one. All my family enjoyed it and asked me to make it again.Thank you!
Oh my, the best babana bread ever!! Thanks great recipe!!
I made this the other morning. I made it as written using 3/4 cup sugar. I did not have any nuts. When I tried it warm, I thought maybe it could use some cinnamon or something. However, once it cooled, I thought it was perfect.
I’m a mix ‘n’ go baker and this was so easy. It made one loaf and 3 extra muffins for TASTING! I just reset the timer when the muffins tested done; after about 20 minutes. Same oven!
I made this yummy recipe and my husband loves it so much. Sometimes I’m putting oats as well. But I don’t know what I’m doind wrong that my cooking time is always less than the one stated in the recipe but still turns out amazing everytime!
It depends on your oven & what size tin you use. I typically halve baking times given in recipes as my oven with a fan is very fierce! I just judge myself when things are done, and so far-so good. If I obeyed the recipe books then no one would eat the burned offerings I produced!
Has anyone tried this in instant pot? I want to divide the batter into two mini loave pans and bake one at a time in the instant pot. I am unsure as to how much time to use at high pressure. Any help is greatly appreciated!
I’ve made this Banana Bread use whole-wheat flour, 1/4cup of brown sugar and its moist and very tasty. Sometimes I add walnuts or Lilys sugar free chocolate chips or I add both and always delicious and easy! Thanks for sharing the receipe Annemarie Conrod.
Very easy recipe, and works with gluten-free flour as well (you might need to add some extra milk, though- gf batter is typically thicker than regular).
This is such a versatile recipe. I usually make it vegan when possible, but I’ve had it based on the original recipe as well and it always turns out great (original is a bit too sweet for me). If you’re looking to be a little healthier don’t hesitate to experiment as I’ve tried nearly everything and it always turns out great. Today I subbed unsweetened applesauce for the sugar (like a heaping 1/4 cup or so. I added a tablespoon of maple almond butter, vegan butter, 2 flax eggs, some coconut flour mixed in with regular, some cinnamon, and swirled in a bit (like a small spoon full) of Nutella for the kids.
It’s absolutely delicious!
I loved it and am still loving it three days and 15 muffins later! I substituted organic coconut sugar, which is healthful and adds a bit of caramel flavor. Also, half organic spelt flour, half flax seed meal, instead of boring wheat!
I took this to a dinner we were going to as I was asked to bring a dessert. There wasn’t any to bring home!
I loved it, but I had to sub oil for the butter and applesauce for the egg, I am lactose intolerant with an egg allergy. I tried it with just applesauce first and the butter, but that was a bad idea for my stomach it sure tasted awesome going down though:) my son who is 3 and I ate almost the whole loaf..
Hi Valerie, my grandson is severely lactose intolerant but we’ve found that using clarified butter eliminates the allergens and keeps the awesome taste. Clarified butter is simply the clear liquid at the top after the butter has melted and cooked just a second. The milky liquid at the bottom contains the allergens. Hope that helps.
Just made it worried I only used one egg. Two smaller bananas. It seemed doughy going in the oven. Let’s see.
Love this! Make it nearly every week. Use 1/2 cup sugar only. I also replace the butter with heart healthy olive oil for my diet.
Hi Kathy, How much olive oil did you use?
Hello Gloria! I used 1/3 cup! It always turns out great, good luck!
This needs spice. Cinnamon and cloves at the very least. Add some chocolate chips if you want to convince kids or co-workers to dive in ;)
I have made this recipe for almost 30 years (yikes!). I loved it because I never had to “cream the butter and sugar.” One additional idea–I mix the sugar with the bananas before I add the butter (giving the melted butter time to cool!) and I can gauge how “syrupy” the mixture is and, therefore, manage the amount of sugar I add.
Since I found this recipe it’s all I use ! Add 1 c chopped pecans 3/4 c in batter 1/4 cup sprinkled on top , also add 1 tsp cinnamon and 1/4 tsp nutmeg . Everyone loves it . Have been asked many times for recipe.
I use this base recipe to make banana walnut bread EXCEPT I add an additional egg. But, no egg if I use 3 bananas If my bananas are really ripe, I skip the sugar, but only add 1/2 cup, if actually needed. Sometimes, like this morning, I add two handfuls of chocolate chips. Really good base recipe!
I’ve been making this banana bread for 5 years! Awesome recipe-the very best. I use a mini loaf pan, which perfects the cook. Love this and so does my family. Thank you for sharing!!!!
Simply delicious and easy to make! I’ve just made this recipe using three bananas and 1 cup of sugar. I also added around 1 1/2 cups of very ripe blueberries and made it into 12 muffins. It has turned out AMAZING! However, next time I will use less sugar as my bananas were very ripe, and so when they were mashed they became very sweet! I also didn’t have any cupcake papers and would use that next time also. I give this a 10/10!
For 2 dollars each on the Wish app you can get a dozen silicone muffin cups, stable and freestanding, the muffin pops out really easy, very easy to wash, and they have cool shapes on the bottom, like roses, stars, and hearts.
Wow love the ease of this recipe and it taste yummy. Thanks bunches
Made this for the first time today, no need to search for any more banana bread recipes, for me this was easy, moist, tasty and perfect. Thank you for sharing
I made this and it was fantastic! I changed it up a bit by replacing butter with coconut oil and regular sugar for brown sugar and only 1/2 cup of sugar but next time I could put less sugar. I used 3 bananas. I used 1 cup of whole wheat flour and 1/2 of oats. Definitely worth trying. Super easy too!
I absolutely love this recipe and have never had it fail!! I have been making what my granddaughter used to call “Gamama Bread” for three years now and have to have it for her every time we get together!! The plan is to keep this as a family tradition for Paisley (my granddaughter) to pass on to her loved ones in the future! Thank you for a wonderful recipe and I am a forever fan on Simply Recipes!!!
I’ve been using this recipe for years now. It’s perfect and fail proof.
Was so easy,so quick and an amazing result… so moist and the smell brought everyone to the kitchen drooling.
Perfect! I made this twice, first time with three bananas, and about a half-cup chocolate chips, midway through mixing everything I realized I no longer owned a bread pan so I made in in an 8×8 foil pan and baked it for the same time, and it came out sweet, super moist, perfectly done. I made another batch a few days later because the bananas had to go and only had two of them and it’s still good but nowhere near as moist or sweet and I’m making it the first way again every time.
This was so easy to put together and so yummy when finished! I highly recommend it! I added chopped dates, crushed pecans and dry poppy seeds. Turns out perfect every time!
Love this recipe, but would like to try it with wheat flour. Does that change the bake time?
Hi, Devon! Emma here, managing editor for Simply Recipes. I believe the bake time would be about the same. You might take a glance through the comments thread for other people who’ve made this recipe with whole wheat flour and see what’s been successful for them. Enjoy!
Let me start by saying I’ve never baked anything besides a simple chocolate chip cookie. This recipe was sooo easy to prep + make. Took mine about 55 minutes (maybe because I used pretty big bananas), but it was perfect and moist. Added chopped walnuts. Eating a slice the next day and it’s still amazing. Thank you! Will always use this recipe.
Quick & easy recipe and I appreciate you can make it all in one bowl! Mine cooked in about 45min. I must have a hot oven. Thx!
i’ve made better but forgot my recipe because i have not made it in a while but this recipe is the 2 best recipe
Just made it, amazing! Best banana bread I’ve ever made. Only 1/2 cup sugar, added a handful of chocolate chips and pecans… will make this often! The family loved it!
I made this recipe with minimal equipment and baked it in a counter top oven in two small square pyrexes. It came out great!
I love this simple recipe. I add fresh pineapple and coconut to make a bread like the Halekulani Hotel serves.Add about an 1/8c ea. It makes it a little moister as well.
This recipe holds a very special place in my heart, as it was a beginning of my relationship with “Simply Recipes”. I remember feeling very satisfied with the easiness of the recipe and with the great results I have got. I remember my husband being super impressed (you know how to make banana bread?).I am an immigrant from Europe, and have never heard of many classic American dishes: banana bread (and other “breads”), sweet potato dishes (there are no sweet potatoes in my country), butternut squash dishes (no butternut squash either). This site was a whole new world to me. It introduced me to numerous great foods that were fun to make. And banana bread was a foundation for this completely new chunk of my life. Thank you, Elise! You make my life better everyday.
This recipe is FABULOUS!! I made it for my wife and kids. I love that the recipe is simple and easy to follow. Also, the many different ways you can add extras like choco chips, nutts, cinnamon, different oils and substitutions and the bread still comes out and tastes wonderful! I made two loaves and they taste AMAZING! I’ll use this recipe all the time. YUMMY!!
This is the best banana bread I’ve found! So easy and it turns out great everytime! Also, I’m gluten free, substituting gluten flour for regular flour, it still turns out the same as regular flour. I’ve done it both ways! Thank you for sharing such an awesome recipe!
This is by far the best banana bread recipe I’ve tried. The results are everything you would hope for. No need for any other banana bread recipe – this one is it right here!
I love this!!!! I make it all the time. Family ask me to make it at holiday’s & I add chopped walnuts , brown sugar, & drizzle bourbon. It’s fantastic. I just made a version where I substituted the banana for a an orange & dried cranberry with a splash of orange juice. It was great!
Oh, I LOVE the drizzled bourbon!
Best banana bread recipe ever. Simple ingredients and quick. Baked perfectly in 50 minutes as indicated. Definitely a keeper.
Just made it . It was great. Added a little nutmeg it is excellent
We love this recipe! I usually mash the bananas first and let them sit while I get the rest of the ingredients out….it helps bring out more banana flavor and let me use less sugar!
This recipe is crazy good. Followed it exactly along with the suggested 1 cup of chopped walnuts as an add-in. Was done to perfection in exactly 50 minutes. Everything a banana bread should be…moist, hearty, sweet and comforting. Got this one bookmarked.
I love this recipe. It’s moist and so perfect with the endless bananas in Belize. The kitchen in the condo was so sparsely stocked with supplies that this was my go-to dessert recipe. I made countless loaves and either sliced and put it on the freezer or brought it to work. I always add chocolate chips to cure the chocolate craving.
This recipe is the best banana bread recipe I’ve found. Thank you!
I have been making banana bread for years and always used a different recipe but this one is my new favorite! Super simple and moist. Thank you!
Making this right now! Excited to see how it turns out. :)
I love this recipe! My kids always ask for this!I usually use only 1/2 cup of brown sugar and it’s still sweet enough.This recipe still work if I substitute the egg with chia seed, no one can tell the difference!
I substituted the sugar to coconut palm sugar and the butter to coconut organic virgin oil with the same measurement. ALSO ADDED PECANS AND DRIED CRANBERRIES. Very moist, not too sweet just right for me who does like to eat too sweet treats. Very healthy!