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


  • 2 to 3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour


1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

5 Remove from oven and 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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  • David Lebovitz

    Try adding a shot of espresso to your banana bread or cake batter the next time. It really improves the flavor (if the combo sounds odd, remember that bananas and coffee beans are both tropical fruits!)

    • Dolores

      Also use xylitol instead of sugar. Can’t tell the difference.

      • Robert martin

        WE use Sucralose(Sweet Additions) , no caloriies, no carbs. unable to tell the difference between this and sugar but my wife who is diabetic does not experience any blood sugar spikes. We buy this product at
        Aldi’s. Believe Walmart also has a similiar product.

        • Gwen

          I use coconut palm sugar every time and it tastes amazing. A very healthy alternative. Low glycemic index as well.

        • Holly Dean

          I would not touch Sucralose with a ten foot pole. It’s really bad for you (for someone reading this that doesn’t know). I bet coconut sugar would be a good substitute.

      • EM, MD

        Xylitol causes spikes in blood insulin and glucose levels and we still don’t understand why. Don’t use it.

        • Crystal

          Xylitol is also fatal to animals. Any artificial sweetener is very bad for you. (splenda, sweetenlow, equal. Don’t use them, especially if you already have blood sugar problems.

        • Karen

          Xylitol also cause migraines, and rises the rate of your heart. Don’t eat it or use it at all!

        • Anna

          You could use some agave syrup for some of the sugar as well. Does not effect blood glucose levels like regular sugar or honey and it’s not a chemical artificial sweetener.

        • Kathryn R.

          How about chewing Xylitol gun?Is that harmful..I take a tiny piece and just tuck it in my cheek for freshness!! Please comment.Thank you..Kathryn!

    • anita daigle

      dried cranberries is delish in banana bread. 1/2 cup

    • anita daigle

      I sometimes put in fruits like blueberries or strawberries/

    • Alex G

      Personally, I love banana bread, so I try making it every chance I get. Sometimes, when I have some brown bananas I just use them for making Banana Bread, and they turn out the same way as they would with regular bananas plus you’re saving bananas ;)

      • Jenna at sip bite go

        This was my second time making this recipe! never thought I could make banana bread taste so good…

        • ValhallaS

          Just took it out of the oven. Oh, my, it IS a winner! Thank you for your comment. You made it happen. Thank you to our original baker, chef, cook for the amazing recipe. 2 thumbs up!

      • chantal

        I let my extra bananas get browner and then put them in the freezer to store and make more brown for when I choose to bake :) turns out awesome!

        • Angela

          Great idea ,do you think I can use whole meal flower ? I was thinking of using sweetners insteadof sugar what do you think ?

        • Corinna

          I freeze mine too, then put them (still in the peel)on a baking sheet and thaw them at 200-250 degrees in the oven. They come out looking bloated and disgusting but they are delicious in the bread, muffins….etc. I take them out within 15-25 minutes. Ovens vary, just keep an eye on them after 15 minutes. BTW…This is the best recipe I have found for banana bread. Perfect every time!

      • Wendy

        When I make banana bread/cake I top it with coffee icing. Best combination ever!

      • kbminokc

        put bananas in FREEZER overnight.. skin turns black and the natural sugars are pulled out of the banana.. making it the sweetest softest BEST banana to make banana bread with. That way you do not have to wait till over ripe .. you get them ready for when you want to bake!

      • Mac S.

        Yes you are right! I always make this when I see that some bananas turn brown.

        P.S. Brown bananas work just as well in other banana goods!

        • Kathy Curran

          Heavily brown spotted skins and soft- but not too soft or the sugar and parfume of the bananas goes. No comparison if you use firm, essentially underripe, fruit. This recipe rocks!

  • Sherpa

    This recipe looks similar to my banana bread recipe which I adore (simple and lots of banana). I also add a quarter cup coconut when i’ve got it on hand.

    • Jackie

      Try using a little orange or lemon peel grated in. Wonderful……… Sometimes I add a little of the juice.

      • Lewis

        Zest of lemon is really fragrant and complimentary. I used one small lemon last time, but could have used more. Orange zest would be great!

  • joyce

    I think you can add some chocolate chips/chunks to the recipe if you love chocolate! It will taste great, because banana and chocolate just go so well together!

    • Janet

      I made this banana bread and put a cup of semi-sweet chocolate chips. My husband said it was too much (whaaat? too much chocolate? NEVER). I probably should have started with 1/2 cup of chocolate chips and cut the sugar. Good idea! I also took it out of the oven too soon (1 hr 5 min…toothpick was clean)….the middle was still a little gooey. I don’t know if I had too much banana or just took it out too soon.

      • Erica

        Not only do I cut the sugar in half and add dark chocolate chips, I substitute the flour with whole wheat flour. I also use 3 bananas. Then bake it for an hour and it comes out delicious. You would never know the difference. This is a great quick and easy recipe!

        • Scarlett

          Just made for the first time and completely spaced out on the sugar! Still pretty decent :)

          • Matt

            I have used this recipe in the past just the way it is ( well.. maybe 1 more banana ) but this time I am reducing the sugar to 3/4 C. ( also note : I am using Sugar in the raw and it’s great for baking ! )

    • Vikki

      I always cut the sugar in half and put chocolate chips in the batter. Sometime peanut butter chips too. My kids and the love it!

      • Cyndi

        Peanut butter cups would be amazing! I’ve never thought of that.Cyndi

  • Julena

    I substitute the Butter with Yogurt. Usually Strawberry, or vanilla. You can change the taste in small variations of flavors and spices. yummy yummy.

    • mary

      Barbie…your recipe sounds very yummy.. do you just put slices of bananas on top of it after it comes out of the oven and then pour the rum on top of the bananas… thanks :)

    • Lea

      How much yogurt ?

      • Joan

        Yes, how much yogurt? And, are you using regular or lower fat yogurt?

    • Megan

      i did the yogurt too. also cut sugar to 1/2 c and added a little ginger. Can yogurt substitute butter in other baking recipes?

    • Barbie

      Great recipe- Yes I added yogurt instead of butter and cinnamon with slices of bananas on top of the bread and some dark rum…I’m from the Caribbean so a little coconut and raisins as well.

    • Savannah

      does any kind of yogurt work ? I have Oikos coconut and banana.

  • pepper

    Hi everyone, I’m a Jamaican and banana bread is one of our best loved ‘sweet ting’ to eat here in Jamaica. Some people like to add a little rum to their recipe or nuts,usually peanuts or cashew nuts. I personally use orange or lime juice and this adds a lovely little zingy flavour.

    • L. E. Hadden

      Jamaicans tend to add rum to our baked breads. I soak raising in rum then add the rum soaked raisins to the batter. Oh, So, Good!!

      • Carol B

        I’m most definitely going to try this tonight with the rum raisins. Yes! can’t wait to start baking. Thank You.

  • Jeff S

    Great recipe. I made it into muffins. Bake for 35 minutes. This recipe made me 11 muffins.


  • Tracy

    Inspired by a couple of the posts here, I added a shot of Kahlua to my mix (and upped the flour a bit to compensate). Verdict: super-tasty!

  • Joel Varley

    Recipe sounds great and easy. One thing which I always like to do (similar to adding a little orange juice for zing) is to instead add a little cranberry juice and chopped dried cranberries (to satisfy the people that want nuts but dont get them since I dont usually put them in). A little orange/lemon zest helps with that too. Another variation is to replace part of the sugar with brown sugar (1/3 to 1/2 cup usually), and add a decent amount of cinnamon (experiment to taste, I usually add quite a bit since I love it). Rum also would accentuate these flavor combinations, for a rich, mellow, and hopefully moist banana bread. I’ve even done a little of all these things to get a surprisingly pleasant and complex flavor profile.

  • Lady Amalthea

    Banana bread is one of my very favorite things. I love it with some peanut butter swirled in. I also put yogurt in mine–it makes it that much creamier!

  • chris

    I of course like to add ~1/4 cup of coarsely chopped walnuts.

    And then I crush another 1/4 cup of walnuts, mix that with 1/4 cup brown sugar, and sprinkle that over the top just before putting it in the oven. :)

  • jen

    Wow, that was good stuff. And the recipe was so easy. I love that so few dishes were mucked up. It only took 50 minutes in my oven, so watch it closely. Yum!

  • John Bescherer

    The photo sold me. Most of the variations seemed to work for people so I am wondering why there is so much freedom to mess around with this recipe, when precise measuring is usually so important in baking.

    Can anyone tell me?

    • Chorley

      While it’s true some recipes require more precision than others, like souffles and pie crusts (the bane of my baking existence), I’ve never been keen on precisely measuring anything, and of the nearly 20 some-odd years of baking and cooking, I’ve only botched up a handful of things. Conversely, a friend of mine can’t seem to correctly bake a box of pre-mixed brownies and she, in her OCD-ness, measures everything with painful accuracy. It’s important to understand the core of the recipe and correctly complete that. You can add and subtract a little sugar because it’s a sweater, an auxiliary. You can add a little rum but you have to balance it out with a little more flour. Also, I think it’s necessary to understand your ingredients and how they respond to one another. That way if you bake cakey cookies you wont think you’re horrible, you’ll understand that for next time, put a little less flour in, but you’ll know you can always add in different kinds of chocolate because it’s just a delicious addition. I find more often than not there is a lot of wiggle room if you can grasp those concepts.
      I hope you found that helpful. I encourage you to continue experimenting in the kitchen. You may make something even more wonderful than the original recipe.

      • Moshe

        While I do agree with the gist of your comment, for the sake of setting the record straight I must point out that sugar is by no means just a sweetener or auxiliary. It’s essential to the formation of the structure of the crumb, and for optimal results it must be incorporated at the right time, in the right amount and with the right technique.

  • dave

    I thought this recipe was too sweet. There is a second one in the oven right now with half the sugar. We shall see how it is!

  • Barb

    Just made this banana bread this morning. It is great! Added a cup of whole walnuts. Thanks for sharing.

  • Vanessa

    Hi Chefs,

    Writing from Zambia and think this is a great recipe. I put chocolate icing on the cake when finished. It is delicious!

  • Jenna

    Add 1/2 cup of blue berries and WOW! I also put 1 1/2 teaspoons of Vanilla in… The loaf was gone so fast, I went to the store yesterday and bought 12 more banana’s, now I’m just watching them turn brown!

    Thanks for the great recipe!

  • Denise

    I made this with my kids (super easy) and they loved eating it, too. I added the chocolate chips and it turned out great (we love chocolate). I like this better than the other recipes I have tried because it is moist. I will have to try the coffee/ Kaluha idea the next time. How much flour should I add to compensate for the extra liquid?

  • barbie leung

    Awesome recipe. I dont even usually cook and this recipe turned out perfect!!! I took some of the suggestions here and made muffins with lemon + orange zest. They were pretty sweet, they were still delicious but I’m going to try it again with half the sugar!

  • dave

    As I mentioned, I made it again with half the sugar, and my wife said it was perfect!

    • jen

      great to know! i was hoping someone tried the recipe with less sugar! :)

  • Cindy

    I think I’ve made this recipe 10 times now — it’s wonderfully moist, unlike other banana bread recipes I’ve tried, and everyone LOVES it. Thanks again for posting it.

    I’ve tried it with some fresh crushed plums, and that worked very well. I’ve also found that using just-ripe bananas (instead of brown and overripe bananas) gives it a good banana flavor. Also, I try to use 4 bananas instead of 3.

  • Renee

    This was the best banana bread I have ever tried! I added an egg and a shot of kahlua and replaced all of the oil with nonfat yogurt and some flax seeds. I also subbed out 2/3 of the sugar for splenda. I might try it next time without the egg, since it was plenty moist and not dense at all.

  • Mireya

    This is an excellent recipe. I did use brown sugar instead of white like my grandma used to do, but I didn’t change anything else. Real banana bread doesn’t have other ingredients (except maybe nuts). And coffee? Bananas are a mild flavor and coffee is a strong one and I think the coffee would fight the banana flavor too much. I know I would be most disappointed to bite into banana bread and taste coffee, coconut, berries, and/or chocolate, but to each his own!

  • noel

    Fabulous recipe! Best banana bread I had. I don’t usually bake. As my mantra for things that I bake – “If I baked it, it has to be simple and easy.” And this fits that description. Thank you so much for sharing.

  • Tyler

    I just used this recipie and tried the first slice about five minutes ago, and it is awesome! I have never baked anything besides cookies so this was a first for me and it turned out great! Thanks!

  • Anonymous

    Looove this recipe! Thanks for sharing! Throw a cup of chopped walnuts in, and a little less sugar for really ripe bananas.. and it’s perfect!

  • Nikos Mom

    I can never get my kids to eat enough vegetables so I try to sneak in veggies wherever I can. I shredded up some zucchini and hid it in the banana bread.(Pumpkin also works well) It went undetected! The bread was delicious and my kids (and husband) got their serving of veggies!

  • ladybug_3777

    This recipe looks wonderful! I had 3 very ripe bananas and didn’t want to just toss them out. I was looking for a simiple recipe that matched what I had on hand in the cupboard. This fit the bill! Its in the oven right now as I type and it smells wonderful already! Can’t wait to try it…. thank you!!

  • Becky

    I love this recipe because the cake looks so good when it comes out of the oven golden! I halved the number of bananas (student money saving tip!) and used strong bread flour for a crusty top! the result is great.

  • Kathi Peddicord

    Easy, moist, delicious. Lends itself well to variations. Try a little vanilla or coconut rum, or adding flaked coconut and topping with a glaze made of the juice and zest of one lime and enough confectioner’s sugar to make a glaze.
    Of course, nuts and raisins are always a possibility.

  • Pat Brown

    I teach American cooking in Beijing. I have used this recipe many times and it has never let me down. It is simple enough for beginning cooks and it gives a tasty treat for all to try. I have one Chinese student who has made it 3 times. She is so proud of herself.

  • Paula

    I had some the night I baked it, then I froze it for the next week when my husband would be home. I thought it was better after it was frozen and then thawed out…seemed more moist and so full of flavor! I think I’ll freeze all of my future banana breads. :)

  • Jeannie

    This was absolutely the BEST banana bread that I have ever made. It was very moist and delicious. I live in a very high Colorado altitude (over 7,000 ft) and nothing I bake ever seems to come out right. This recipe was perfect for my altitude and my family loved it! I baked it again the next day!!!!

  • heaven miller

    My father made this recipe for me and my brother and I wanted more. I almost ate the whole thing so almost every week he makes it for us. Thank you a lot for putting this recipe on online.


  • Joanna

    This recipe was so easy and fun to make! My husband loves it (and that is the deciding vote around here).

    This is the first time I’ve ever made banana bread, but I don’t think I’ll look much further for another recipe.

    Many thanks!!!

  • shanda

    This was the first time I have ever successfully baked anything from scratch. It tastes great! I am so proud of myself and grateful for this wonderful recipe. It was easy and fun for my daughter too! Thank you, thank you, thank you!

  • Teri

    I’m from Jamaica where we grow a lot of bananas. In fact, I have several banana trees in my backyard. While I was trying the banana bread recipe, a friend of mine voiced her doubts about the outcome. After tasting the finished product she had to admit she had been wrong. This recipe is easy, quick and absolutely delicious! My dad just loves it. It makes a nice gift for a friend – gift wrap it and attach the recipe. Thanks!


    I made this recipe this morning to bring to work. The bread is very delicious, moist, and so easy to make. I followed the recipe exactly except for slightly cutting back on the sugar (3/4cup instead of 1 cup). I didn’t add anything else b/c I wanted to simply enjoy the full banana flavor.
    Thank-you for sharing this one!

  • melissa

    This banana bread, like everyone else has already said, is amazing! I’ve made it four times now and there’s some in the oven. I’ve been using vanilla yogurt instead of butter, and adding walnuts and chocolate chips. Thanks for sharing it with the rest of us.

  • Sarah

    After searching through several cookbooks looking for my Mom’s Banana Bread recipe, I decided to go with this one. One I ran across called for creme fraiche. Well, I know that I don’t keep creme in my refrige on a daily basis and didn’t really want to make an icing glaze for the top. Really, do we need so much epicurious to ruin a heavenly bread? OK, I added a smidge of lemon zest and a handful of walnut bits that were hiding in the crisper. When one uses the K.I.S.S method, you really are a master chef. Voila! C’est Manifique!!

  • mari

    This is absolutely decicious! I’m eating a piece now, still warm from the oven. I made it just as written and it’s perfect. Next time I’ll experiment with yogurt, etc.

  • Jeff

    Just made a double batch of this, and the kids absolutely loved it (ok, I loved it, too!). Preparation was a snap, and cleanup was super easy. I’ve added this page to my bookmarks.

  • Christine

    This is truly the best banana bread recipe ever. I live in CO so I was concerned that it might not work for high altitude, but without any alterations, it turned out perfect—very moist and delicious and SO easy! thanks!

  • Nika K.

    Added 1/2 cup cranberries, 1/2 cup chopped walnuts, lemon zest and a bit of lemon juice. Delicious!

  • Cara Mia

    Hi! I just wanted to add my two cents and let you know what a FABULOUS recipe this is! I ran into a sale on bananas at WinCo (10c a lb!!!) & decided to make a ton of bread, so I could freeze some up and have it later, so I googled banana bread recipe and yours looked promising.

    Well I have to tell you, my daughters friend wanted in on the action, so they donated eggs & flour, and my daughter made this up ( don’t you love the beauty of kids old enough to do your baking for you?! :-D). We used 20 bananas and X’ed the recipe by 5, except for the sugar, which we only went up to 4 cups instead of 5. (Based on the fact that the bananas were QUITE ripe, and therefore contained more sugars).

    I have to tell you, this banana bread surpasses my own grandmothers recipe, and THAT is saying a LOT! (I couldn’t find hers, mom was unavailable, hence the googled recipe in the 1st place).

    Unfortunately, even at the 5 loaves and 2 trays of muffins that we got out of this, only ONE loaf is left!! All the rest disappeared still hot out of the oven! Now I have to run back to WinCo and get more bananas so I can put SOME to rest in the freezer.
    Thank you and thank you again for posting the best EASY SIMPLE banana bread recipe I have EVER tasted! ( ANd what a HEAVENLY aroma, we had two neighbors just WAITING for it to get out of the oven!)

  • Rachel

    My sister and I subsituted the white sugar for brown, added only one banana, a cup of applesauce and some stewed baby pears. We added ginger, cinnammon and nutmeg and the end result was just perfect. Moist and delicious.

  • Rebecca

    Super simple recipe, perfect for a busy house! I always seem to have banannas that have gotten too ripe to eat and used to make bread often to use them up. My staple recipe also could be mixed by hand but required mixing the sugar into softened butter and this is soooo much easier! I have a loaf in the oven right now, with a variation, I added some coconut rum and hydrated some raisins in a little boiling water. This recipe is really very forgiving. For instance, tonight I had 5 small banannas, so I used one whole stick of butter and added more flour and another 1/2 tsp of baking soda. I suspect I’ll need to bake it longer than an hour this time but there wasn’t quite enough to make 2 decent sized loaves.

    I have a 10 month old daughter and a 9 year old son and the baby is into EVERYTHING so the simpler the better! I just made this batch with a baby on my hip, as a matter of fact! It doesn’t get much easier than that and the results ALWAYS taste wonderful!

  • Kristin

    Just made this recipe with a couple of bananas I had sitting around. No vanilla, so I used some cinnamon, and I used less butter and added some plain applesauce, instead. I added some nuts, too. I also baked it in an 8×8 pan as I don’t have a more traditional loaf pan. It took about 35 minutes instead of the full hour. It is delicious! Super moist and the “crust” has a hint of the sugar (I used an organic “light” sugar, in between white and brown). I have a knack for messing up simple recipes, but this was foolproof, even for me!

  • Holly

    From the comments, this sounds wonderful. Banana bread recipes are all over the place, but I’m going to try this one anyway.

    As with any quick bread, do your darndest to mix the batter as LITTLE as possible – lumps will work themselves out. They’re supposed to be there. Mix just BARELY to blend the ingredients. This is why it’s a great idea, in this recipe, to add the leavening agent to the creamed butter mixture. That guarantees even distribution. Do likewise with all your quick breads, rather than trying to sift it into the flour. I don’t sift much any more anyway. Tests have shown that a wisk blends dry ingredients better than any sifter can. I only sift now to add air to a flour mixture, for extremely delicate cakes and such. For other recipes, if I’m going to wisk, I remove a TB of flour per cup from that called for, when it says to sift. Sifting changes the quantity of flour, making it less. So if you wisk the flour, remove a TB from each cup called for.

    I would, however, add two of my own personal touches – I add them to any apple or banana bread recipe: a bit of cinnamon and a handful or two of coarsely-chopped nuts (walnuts are best, but pecans are no slouch). Since I have never personally enjoyed mixing chocolate with fruits of any kind, I’d pass on the Kaluha.

    The idea of mixing in some applesauce sounds kinda nice. I might try it next time, if this recipe proves itself good. Or finely-chopped raw Granny apple. Both fruits take well to the nuts and cinnamon, too.

    In my dotage, I have also learned a few interesting things. Whatever pan is used, for any kind of cake or bread, line the bottom with waxed paper or parchment: first generously butter the pan’s entire interior, then lay down the paper, then generously butter it, too. The paper guarantees that the bottom won’t get stuck, and your cake or bread won’t come out in pieces. Sides can be loosened with a knife, but not the bottom. Don’t use oil, because it slips away. A generous amount of butter (or margarine) will give the crust a particularly good taste, too. Use a minimum of flour. I hardly add any flour any more. The paper and buttering seems to be enough. I’ve found that the butter refuses to stick in spots if the pan is even remotely moist. If you’re going to wash the pan before buttering it, give it lots of time for invisible moisture to dry off. If the problem arises, wait for it to dry, then finish buttering it. You can’t always see the moisture that causes this. Try as you may, the butter won’t coat those spots until it is dry. That’s one reason why it’s best to prepare the pan before beginning to mix the batter. You don’t want the batter to have to wait. It should be mixed and immediately poured.

    If your recipe is one which might benefit by having a crispy-flaky kind of sugary crust, don’t flour the pan; sugar it amply after buttering and papering. White sugar only, though, because brown will make the cake stick and can easily scorch. Even if it doesn’t, you’d end up with something resembling pecan sticky buns. Don’t sugar the bottom, although some is bound to land there. It isn’t necessary. After pouring in the batter, you could also dot the top with butter (or coat the top with cooled melted butter) and sugar it liberally, also. You might even like the idea of pressing nuts into the sugar and butter at the sides of the pan before pouring in the batter. Watch carefully, though, to insure that the nuts don’t scorch. A transparent pan can make this easy to do.

    Nowhere is it carved in stone that banana or apple bread MUST be baked in a loaf pan! A square or round cake pan would do well – you might need two. To find out, fill a loaf pan with water, then pour it into the other kind of pan. If the level there isn’t more than 2/3 up the sides, it’ll hold the same amount as the loaf pan. If not, you’ll have to use a second pan, and neither of them may rise enough to please you. You could make 1 1/2 recipe, though, and that’d probably solve that problem.

    When I say “butter,” you can always substitute margarine – use a good buttery-tasting brand, though. Not even the butter-flavored Crisco. Use a margarine. I almost never use butter any more – the cholesterol, y’know.

    There’s nothing on a cold winter evening than a slice of fresh-from-the-oven banana bread (with or without a pat of butter melting enticingly) and a cup of tea or coffee!

    • Grendelvian

      Thanks for all the tips!

  • Faith

    Yummy recipe. Reduced the amount of sugar, added nuts.
    Yes, Renee, you can substitute whole wheat pastry flour (ground finer than the average whole wheat flour) and never know the difference.

  • Jamie

    You know what’s good? After greasing your pan, coat it evenly with granulated sugar and then pour your batter in. It comes out with a really nice sugary crust. So good. Finally a yummy banana bread recipe without nuts.

  • Eric

    OMG… tried this recipe and I have a problem, it turned out so well yesterday that I ended up eating half the loaf last night after dinner as a treat. If you have not tried this recipe, you’re missing out. Thanks Elise for sharing.

  • shana

    I used half banana and half mangoo…yummy!

  • Alison

    SO good.. I don’t usually bake but this recipe was great… i made cooking time 1hr 15 minutes because my pan was a bit deeper! it turned out great!!

  • Jess

    Hi I’m Jess, Im fifteen years old and I love to cook and bake. This banana bread recipe is awesome! I’ve made it about 5 times now. Every time I make it, the whole loaf goes in a day! It’s just too yummy to pass up. Today I didn’t have any white sugar, so I used brown. I also saw another comment here saying to use yogurt instead of butter, so I tried that as well! And just to top it off, I put some chocolate chips on the top. I hope it turns out good :) Thank you for the amazing recipe, and thank you everyone for your other amazing tips.

  • Lauren

    Best banana bread I’ve ever had. I had some overripe bananas to use up and I didn’t have any buttermilk or milk to make my recipe. I was searching for other possible substitutions when I came across your recipe. Thank you soooo much. I’ve already eaten two slices and no one else has had a chance to try it yet.

  • Amber

    Hi there — this was great, so easy, and I had everything on hand (which makes it different from some other more complicated recipes … I hate having to make a trip to the store for something so easy!) I have baked it in mini-pans in an ATTEMPT not to eat it all in one go!

  • Carrie

    Really good recipe, and it is easy to add your own touch to. I changed the recipe to 1/4 cup brown sugar + half a cup granulated sugar 1 1/2 teaspoons of vanilla and a 1/4 cup of glazed chopped walnuts, the recipe is delicous baked in an hour is super moist and perfect. Im having a super bowl party and my boyfriend and his friends that are over today asked me to make it again tomorrow.

  • Staci

    This recipe was a great save on my birthday recently! We had some overly ripe bananas and I had been craving banana bread, but we didn’t have any nutmeg, and I hate contaminating banana bread with nuts. So, I took a few of the suggestions from here (adding cinnamon, substituting half of the butter with some strawberry cheesecake yogurt-the only kind I had at the time, sugaring the sides of the pan, etc) and it was absolutely delicious! Thanks!

  • Candy

    Loved this recipe and loved that I don’t need to grate orange rind or buy buttermilk etc…..HOWEVER…I want to talk about oven temperature. 350 degrees always is just a little too hot and the outsides of my loaves turn too dark in order for the inside to be done. This has been the case with 2 different ovens. A friend and excellant baker told me banana bread must be baked at 325. When I do this, it works. Does anyone else have this trouble? I’m thinking we can’t be the only ones that experience this.

    • dndoidn

      I just made this and the outside is VERY dark. I haven’t eaten it yet because its just come out the oven but I expect it to be unappeal yet palatable. I’d ask the author to change the temp if this wasn’t 9 YeaRS old

    • Kara

      YES, I have the same issue with quickbreads. I find that baking on 325 for a bit longer yields a better result. Baking at 325 still lets the internal temp get high enough that it bakes and rises without the sides and bottom getting overly browned.

  • Trygve

    This bread sounds good, but what do you have on the top of it? We are not used to this kind of bread in Norway but I have a Canadian friend that gonna make it tomorrow. Looking forward to taste.


  • candy

    Dear Trygve,
    In our house, we spread some butter on each slice!


  • Linda

    Today is the third day that I have had to make this bread. My family absolutely loves it and they told me the didn’t like banana bread. Great recipe. Thanks for posting. Linda

  • Charity M

    I have been trying to make banana bread for my boyfriend for a while now and I just couldn’t find a good recipe. This morning I woke up determined more than ever and googled “banana recipe” – long story short, I have a perfect loaf just cooling off. I used 4 bananas and cut down on the sugar to 12 cup (brown) and only added flaxeed.
    Thank you very much for sharing this simple yet wholesome recipe.

  • Roz

    I make the Joy of Cooking BBread and use the suggested 3/4 tsp of lemon zest – a lovely addition, I think.

  • Denise

    Wonderful recipe, I made a triple batch so I could take some mini loaves to work for my friends. They didn’t last long….now everyone is asking me for this recipe, thanks so much!

  • Sandara

    I have been living in my RV in Mexico for the last three months, being as creative as I can with the limited cooking equipment that I can carry. I discovered this recipe right after I arrived, and it has become a mainstay. My newly acquired cazuela (traditional Mexican clay pot) makes a perfect mixing bowl.

    This morning, I’ve used some honey in place of the sugar. I can also testify that plantains work as well as regular bananas in this cake.

    I’m going to laminate a copy of the recipe and tack it to the RV wall. No matter where I am, baking it will bring back memories of Mexico. Thank you!

  • Gaby

    Most delicious banana bread ever! I’m not much of a baker, or a cook for that matter, but I love your site and was very tempted to try this recipe. Glad I did because it was soooo good! Thanks Elise!

  • Cendana

    Wow! Sounds like I can’t go wrong…so lets try coconut oil instead of butter (but NEVER margarine–it’s trans fat I should be worried about, NOT cholesterol), and just a tad of yoghurt. I love to butter the pan and sprinkle with dried coconut instead of flour. (Banana-coconut: one of those synergistic pairs you know, like peanut-chocolate!) I only have a heart-shaped pan, so I’ll hope for the best. Thanks for all the TLC at this site, everyone! Aren’t the best things in life usually the simplest? Love from Indonesia, (land of coconuts and bananas!) ;D

  • Flobear

    I made this bread today with 2 large banana’s (that’s all that I had) and added some cinnamon & all spice, but other than that followed everything. It is fantastic! Thanks so much, I’ve already bookmarked the page to make this again!

  • Diana

    Excellent recipe!! I made this bread yesterday and everyone in my family loved it. I used baby bananas, which are extra sweet and easily found here in South America and only 1/3 cup of sugar. Also I used vegetable oil instead of butter.
    I highly recommend adding some rum and chopped macademia nuts. Thank you so much for sharing this recipe. I’ve added this site to my favorites :)
    Regards from Colombia,

  • Val

    Great recipe. Even family members who don’t like bananas love this bread. I substituted organic honey (3/4 cup) for sugar, and used wheat flour and it still tastes delicious!

  • Heather

    Yum-my. Made this with two bananas and a finely diced granny smith (heated for approx. 1 min. in the microwave before tossing in). It’s fantastic – also added a tad of cinnamon and nutmeg. Thanks for an extremely easy and tasty recipe, Elise.

  • Joel

    Only one downside to this recipe…my wife has forced me into slave labour banana bread cooking!!!

    Thanks for the recipe, Joel, Edmonton, AB

  • Jessica

    What type of sugar is used for this recipe…white sugar or brown sugar?

  • Bernice

    I have made banana bread several times. It is the best. I put aluminun foil loosely over the baking pan in the oven if it gets too dark it cooks the bread while not letting it get too dark.

  • Bernice

    You can also use 1/2 flour 1/2 whole wheat flour. I have also put in honey instead of the sugar it tastes so good the kids ate it and didnt know that i changed the recipe.

  • tasha and mia

    Ever questing for the moistest banana bread, we’ve just pulled this recipe out of the oven.. and wait..we are about to try it..
    Yep, even the crust tastes delicious. I don’t really understand how it is so moist. I’ve tried plenty of other recipes, and this one with less ingredients does seem particularly moist.. just goes to show that simpler is better!
    We’ll use this recipe as our banana bread standard and try some of the variations listed!

  • Christine

    I’ve never commented before but it really struck me as I was reading the comments here and looking for a recipe with my five year old this morning, what a privilege to be able to read thoughts and ideas from people all over the world in my little kitchen in Canada! We’ll let you know how the bread turns out…

  • Naureen

    I am a (very) beginning baker and I have tried this recipe twice and both times unsuccessfully. The first time, the bread didnt rise and it was like a heavy, sticky brownie. The second time, the bread rose (and collapsed on cooling) but was still sticky. The flavour was amazing – I just wish it was more like bread. What am I doing wrong? Is it the quantity or nature of banana? Am currently in Africa and perhaps the texture of the banana is different (or I’m just stupid, which is more likely)? The first time I put three small bananas. The second time I put two bigger bananas. Would appreciate some help cuz Im intent on having good home-made banana bread! What about flour – what kind?

    • robin taylor

      I added baking powder as most bread require it. Also, I used 5 bananas. I have never had banana bread with too much banana –

      • Regina Havenbrook

        I’ve been using this recipe for awhile, but tweaked it to my own tastes…I usually use three bananas, 1 tablespoon of baking powder, (no baking soda) and 1/2 cup brown sugar. I have a bad heart and need to watch my butter consumption, so I’m going to try the yogurt in place of the butter. Does anyone know how much yogurt?

  • Darrel Owen

    Hey, Maureen, I’m not sure what you’re not doing correctly such that you get sticky bread. There’s apparently a lot of latitude in this recipe. I had to laugh at Rebecca’s entry on 1-1-07. She subbed out half the ingredients and proclaimed she has a “knack for messing up simple recipes”. LOL! Hmmmmmmm… She still got it to work, though. My recommendation for anyone not able to get this recipe to work is to make sure you follow it precisely. If you do everything it says it should work perfectly. After you get it to work, THEN go ahead and experiment. I know a lot of the folks above have had success putting in their twists, but every time I try to modify it’s not as good as the original. Maybe it’s just me. I *have* used Splenda successfully instead of sugar, but other substitutions didn’t turn out as well. Anyway, if you follow everything precisely and it still doesn’t work, I’d test your oven and verify that the heat readings are correct. Maybe buy two or three oven thermometers and put them all in at the same time, then take an average reading and see how it compares to the setting on your dial. Could be it’s just not getting hot enough. For flour, I just use regular white flour. Others here have used wheat flour with success, but I haven’t tried it. Maybe later. Also, try three large bananas or four small ones. See if that helps. Good luck!

  • silvia

    Made the banana bread today. Only changed the sugar because I am diabetic and added 100 grams of nuts. Very very good. We all loved it. Today is our liberty day here in Israel so have a great day everyone.

  • Naureen

    Thanks Darrel. I will check the oven settings – mine is in C and I have been pre-heating to 176C. I’ll try again next weekend – my three-year-old daughter and I love pottering around the kitchen on Sunday mornings and nothing beats the smell of something baking in the oven (even if it turns out not quite the way it should!).

  • maryanne007

    This was the best banana bread recipe… I added mini chocolate chips and was absolutely delish, much better than other recipes I’ve tried and much easier to make!!

  • Kari

    Yummy banana bread! It is the perfect comfort food for long days. I followed the recipe pretty much exactly, except I skipped the salt (since I used salted butter) and used 3/4 cups sugar. I did have to bake the bread for a while longer though, 1 hour at 350F, then another 20 mins at 325F (I was using one of those disposable alluminum pans…college student style…) Next time I may just go with 1.5 hours at 325F – maybe its the high altitude in Alberta?

  • Jacob Hartburg

    This was the best banana bread I have ever tasted and made. I will always use this recipe now. I also decided to make banana bread french toast with it and let me tell you something… mmmmmmm… it was great too.

  • Christine Simpson

    This recipe was so easy to make. In fact my three year old Lucas did most of the work. I have used other recipes and none turned out this good. Thank you.

  • Amy Sovoda

    I have tried for the entire thirty years I have been married to make the perfect banana bread, the one that is just like my husband’s grandma’s. Not even her own recipe worked, my husband always said she must have left something out of the recipe. This recipe is better than our memory says grandma’s was. We have shared it so many times, everyone loves it. I agree with setting temp. at 325F .

  • Andrea & Samantha

    My 2 year old daughter and I made this Banana Bread this morning and it’s so easy and delicious! Granted, we added some chopped up Hershey Kisses to the mix… I’m sure its awesome either way. It is so moist and tasty. I’m going to try the vanilla-yogurt-instead-of-butter-idea next time to save calories, and of course nix the chocolate, but hey, Im 8 months pregnant so I’ll treat myself this time!

  • Natascha

    AMAZING!!!! Im not such a gread baker, but I’ve made this recipie twice now, and it sooooo good it doesnt last 3 hours and its gone !!! thank you for sharing!!

  • ashley Welton

    This recipe is awesome. I’m not a big sweet banana bread fan so I used 3/4c sugar. Also used wheat flour, and instead of butter used 1/2 c apple sauce & about 1/8c canola oil. Tasty, moist, delish!

  • Sarah

    This Banana Bread recipe was so delicious and everybody I made it for absoultly loved it, As did I!! And it was also very easy to make as I am not an avid baker. Thanks a lot!!

  • cristen

    I made this for our office morning tea break today and had three colleagues ask me for the recipe! Being a novice in the kitchen this recipe was perfect – one couldn’t really mess up even if one tried!

    Thanks so much for this yummy banana bread recipe!

  • Glenys

    Oh: I have discovered baking soda is different from baking powder (which I used). Cake did not rise and it looked quite compacted – more like a pudding that would look v. good with a bit of whipped cream on top and rimmed with a drizzle of raspberry (I don’t like chocolate!)
    I added cinnamon and a little grated apple and a few broken up walnuts. It tastes lovely but doesn’t really look like a conventional cake. Will try again using baking SODA. Bye

  • heather

    This bread was fabulous. I love the fact that it doesn’t have any baking powder and doesn’t seem to rise and split the way my bread usually does.

  • brent

    Being a guy, I only had half the ingredients available, but I definitely had some over-ripe bananas :) I ended up using a popular pancake mix (flour, baking soda, salt) and I used a french vanilla cafe international (coffee mix) instead of vanilla extract. I sprinkled the tops with walnuts. Yumm, thanks for the recipe.

  • Shari

    Thank you, thank you, thank you! LOVE this recipe and it is so-o-o simple with “one-dish” cleanup. I’ve made this recipe 2 times now and taken to work where it received rave reviews and requests for the recipe. Made it exactly as recipe directs with the exception of adding some chopped nuts. This is my “banana bread recipe” from now on! Side note: I’m with the other reviewers on all the other additions. When you start adding all the other berries and flavorings, it’s no longer BANANA bread!

  • Tom

    I never bake (I am a guy) but for some reason I tried it. Came out great (but I learned to cut my oven to about 315 degrees & only bake for 50 minutes – my oven burns everything). It is delicious! So easy to follow too.

  • cliff

    I mix it up by adding different ingredients like:

    dessicated coconut (replace some of the flour) and then sprinkled on top!


    oats (gives it a little more texture)

    the ideas with coffee, orange/lime juice and liqueurs are great! i shall have to try them out next time :)

    i havent tried it myself but i suspect dates would be a wonderful addition…

  • Kala

    I tried this recipe for the 2nd time. I love! I am ALWAYS searching for recipes where I do not have to drag out the mixer. My children love the recipe so much that they circle the stove until it is done. I enjoyed reading the comments and can not wait to try the different variations.

  • Annalyn

    That is the best recipe for banana bread ever!!! I’m going to add chocolate chips next time!! Thanks for sharing!

  • Agnieszka

    Thank you Elise! I just got back from a camping trip, and realized that i left few bananas at home…didn’t want to waste them so i googled you! I am so glad i did, the banana bread turned out AWESOME….my husband and my 3yr old boy loves it …half of the loaf was gone in couple minutes…recipe is sooo easy to follow and picture is only half of what you get! Baking is not my #1 thing to do just because we always get the jiberish instructions with it, but not in this case…once again thank you, and I will be coming back here to get more of your delicious recipes! Cheers!

  • allison

    I added strawberries and used half brown & hald regular sugar. Very yummy. It took a little longer than an hour to bake.

  • Racheal

    This will be the second time I make this particular recipe of Banana Bread, this time for my mother’s birthday. I hope that it will impress her just as much as it impressed me the first time. This recipe is also a great starter recipe for people who haven’t made Banana Bread before, and it is nice and easy on the budget to make.

    My change:
    Once I have poured the mixture into the pan I mix chocolate chips into the top, that way they don’t stick to the bottom and burn.

    Also if you use Banana’s that are not completely ripe the recipe turns into more of a dessert recipe than it already is.

  • aeris

    Tried different recipes before, this one is the best, although I halved the sugar as bananas seem quite sweet anyway.

  • Gina

    I searched for a recipe for a moist banana bread, and found this one. It is GREAT!! My kids LOVED it even better than my mothers recipe. I put 3/4 cup of sugar, only because I read a lot about how 1 cup was too sweet. I also cooked it for 50 minutes, and it came out perfect. I suppose it depends on your own oven. Just keep an eye on it. You will not be disappointed with the taste of this bread, and it is extrememly easy to make.

  • Shauna

    This was my first time making banana bread and this recipe was awsome! I cut the sugar down to 3/4 cups and it was amazing!

  • Becky Firesmith

    This banana bread turned out better than most of the recipes I have tried in the past. I always put walnuts in–sometimes I make 2 loaves, one for the nut lovers and one without nuts. I baked one loaf (didn’t have enough bananas for 2 loaves) of this last night and I pushed some walnuts down into one end of the batter so that I could get my portion with walnuts. It worked great!

    A note on the baking time: I set my timer for 40 minutes instead of an hour. The bread started smelling a little too done and I still had 7 minutes left on the timer. I checked it and the crust was very dark brown, close to burning. I was afraid that the inside would be over baked and dry, but it wasn’t. It was still fairly moist. But I will try this again and lower the oven temperature. I was very surprised that the baking time for my loaf was so far off from what the recipe stated. The oven was set at 350 degrees.

  • Becca

    I am a beginner baker & this recipe was very simple & delicious! I added a little bit of cinnamon, & next time I will try the espresso or kahlua.

  • michelle beneteau

    What temp do I bake this banana bread at? (in celsius??) I am such a novice baker!!

  • Elise Bauer

    Hi Michelle – The recipes on this site are in American standard measurements. You can use the measurement converter in the left sidebar to convert to metric. In this case, type in “350 F in C” into the converter window and hit return. The answer is about 175°C. I’ve added that information to the recipe, btw.

  • Chelsie

    My recipe calls for shortening instead of butter, my banana bread tastes great but the is lighter in colour. Could this be why?

  • Christina and John

    A few months ago we spent the majority of our grocery budget at Costco, and with the bargain priced bananas we were in banana bread heaven! My husband (John) has a penchant for creating different versions of banana bread, and his recipes got zanier and zanier as he began enjoying his time in the kitchen. One of the most original, and tastiest versions included crushed Oreo cookies. He even has a song he sings while he makes his banana bread! Next time we have the bananas ready to mash I’ll have him try out your recipe!

  • Merium

    Hi, I’m only 15 and I love to bake. I’ve tried this banana bread many times and it always turns out great. I have always been interested in baking and cooking and this really does help me learn more in the kitchen.


  • Momma Mo

    I used 1/2 cup applesauce instead of the butter, half wheat flour, half all-purpose flour and just 3/4 cups of sugar and the bread turned out fantastic. This recipe is delicious and simple as-is but is fun to modify, too. Thanks so much for sharing!

  • Oops

    I don’t know what I did wrong, but my banana bread overflowed everywhere in the oven! Was I supposed to pour it into 2 pans?

  • Lisa

    My boyfriend loves banana bread so I decided I’d like to surprise him with a warm, fresh loaf the next time he comes over, and this is the first recipe I found. Seems simple enough, and the 22398792387987 positive comments are encouraging. I’m not much of a banana bread fan (although after reading said comments I have a feeling I will be), and I was curious how do I mash up my bananas? Do I just cut them into small slices? Or should I mash them to the point of having banana goo? I’m trying to figure out what the consistency should be like…I was thinking along the lines of thick mashed potatoes, or do I need them to still be more in pieces than mashed? Please help, I don’t wanna screw this up for him!

    • Jackie

      Mash ’em into goo, Lisa. And good luck.

  • Lindsey M.

    I am definitely not a baker, but I tried this easy recipe because I had a lot of bananas that were about to go bad…and it came out great. I also added a little bit of cinnamon. I would recommend using less sugar if your bananas are VERY ripe….I was glad I did! The only problem I had was that the bottom was a little soggy. But this morning I had another piece and it was just perfect! I think I might have left it in the pan for too long. But in the end, it was fine.

  • meenakshi

    I tried it for my son, who is allergic to wheat, egg, dairy, soya. So i added barley flour, baking powder, and dairy free margarine and added an additional banana for the egg. The cake came out to be so great, my son didn’t like it much ( fussy eater), but My husband and I really liked it. It was softer and fluffy then any cake I ever eat. Thanks for a great receipe, will try adding carrot to it now.

  • Joan

    This is a great recipe and so simple to use. You won’t mess it up. I love it. Thanks so much for sharing.

  • Pamela

    I give this all the stars you can!! Simple, very tasty and oh so moist. I adore it. I used pure vanilla extract, used 1/2 cups of white sugar and 1/4 cup of light brown sugar. Three banana’s good and ripe. Not too sweet at all. Thank you for the best banana recipe I have tried and it’s been a lot of looking for a really good one and now I found it!

  • Keshia

    Just tried this recipe and it came out PERFECTLY. it tastes so good i can’t wait to get more bananas and try the different variations I’ve read. My family loves it and want more!

  • Rashmi

    I always loved to bake but have been unable to do much as i do not have a hand beater. So this was the perfect recipe, and it takes so little time to mix, and has just come out of the oven. I cant wait to try it. I just added about 1 tsp of ground cinnammon as i love the flavour and the aroma… cant wait to try it.

  • Amy J Heffner

    Loved the simplicity of this. I love to bake and I had been given a lot of soft bananas. They were not over ripe but they had been kind of steamed due to high heat and humitity here in Ohio in early August. I thought I would like to try a recipe that I could use kind of like my pumpkin roll recipe. So I made this and baked it in a 10*15 inch pan then turned it out on to a powdered sugar dusted towel and rolled it up to cool. When cool I unrolled it and spead a filling of cream cheese, powdered sugar, butter, vanilla, and bananas in it and rerolled it then dusted it with a little powdered sugar. The result was wonderful.

  • Chrissi

    This is THE best banana bread recipe I’ve found in a long time. I used to have one that used simple to find ingredents, like this one. Unfortunatly, it was lost when we moved. I’ve been looking for one since.I LOVE when they are simple; then you can change them around. You can use any type of extract besides vanilla, I’m sure. Lemon, or coconut perhaps. Also candy flavoring…maybe; pinia coloda?

  • Dungeon Master

    I discovered you can add chopped macadamias and white chocolate chips to this recipe and make something truly special. It was heavenly.

  • Amanda

    I use this recipe all the time, I actually have it in the oven right now too!! I love it, its easy to do and it tastes amazing!

  • SSMM

    Eating as I type…I baked this loaf while I was on a conference call because I had four large bananas which were green at the store, never turned yellow, but went brown with spots and the kids would not eat them (but will in its current form). I like my bread simple so I followed the recipe and added a few walnuts and went down on the sugar to 3/4 cup. It is very yummy and my toddler is running around with pieces in her hands. There does appear to be a ‘sunken effect’ with the bananas shifting to the bottom of the pan, perhaps that is because I used a cholesterol lowering ‘butter'(“Smart Balance”)…Anyway, thanks for the recipe!

  • Law School Dilettante

    I made this recipe yesterday. I don’t have a bread pan, but I put it in a 9×9 pan and reduced the cooking time and it turned out great. It tastes wonderful and is really quick to put together.

  • elga

    Since I tried this recipe, I can’t stop baking. My husband says I’m a banana bread freak now. Thanks a bunch!

  • Melissa H.

    Hello. I just made this Banana bread. The family loved it. I will make it again real soon. Thanks for sharing.

    Melissa H.

  • flobear

    I love this recipe! I used a mixture of wheat & white flour + flax this past weekend when I made it…it makes for a slightly denser bread, but still wonderful!

    I also add dashes of spices (cinnamon, all spice & ginger) which adds a bit more depth. I absolutely love, love, LOVE this recipe though.


  • Liliu

    I have made this recipe several times now and my family is loving it! It is so easy to put together and I love how my children hang out in the kitchen when they smell banana bread in the oven. It’s a BIG HIT with my teenagers! Thanks for sharing this yummy recipe.

  • Lisa ~In Southern Illinois~

    I just made this recipe and it is WONDERFUL! My family LOVED IT! I did however misplace my loaf pan (not sure if someone borrowed it or what) and had to make muffins. I used 3/4 cup of sugar instead of the cup. It filled the muffin pan and I cooked them about 28 minutes in my oven until toothpick came out clean. They were just awesome! Will for sure will using this recipe again and plan on making these for people around the holidays! (Also added it to my personal family cookbook so it will live on forever in my family as well).

  • Charlene

    Haha..I have the same story as Lisa lol…couldn’t find my loaf pan!! I made muffins instead as well and let me tell you..they went SOOOO fast…I had to make another batch! This is the best banana bread recipe and moist,quick and sooo easy..thank you Elise :)

  • yael

    I tried this recipe lots of times – although each time it’s great right out of the oven, it then kinda collapses and gets really dense. What am I doing wrong?

  • Deltagrl33

    Fabulous Darling Absolutely FABULOUS! Everyone LOVED the bread! I am making again for the 2nd time in 2 weeks. I will stop making so often as not to wear off the novelty with my fiance…he SWEARS that I spend hours over the stove making it and the fact that it is SO easy to make will remain my secret:) Thanks for sharing!

  • Jenna

    I just made this recipe last night and it was delicious! Easily the most successful banana bread I’ve ever made. Per other posters, I used vanilla lowfat yogurt instead of butter, and cut the sugar to 3/4 c. I also used 1 c regular flour and 1/2 c whole grain pastry flour. It baked up so nicely (~50 minutes at 325) and is perfectly moist. Thanks!

  • eddie

    Thanks for a great recipe. My loaf came out like a “bread pudding” type texture, not flaky like the kind at Starbucks. I think that next time I will also use less sugar.

  • Kathleen

    Came home from camping with 4 large very ripe bananas and found this recipe. Doubled the recipe and as I didn’t have a loaf pan, I used a 13 x 9 cake pan. Used one small container of vanilla yogurt and 1/4 cup melted butter, threw in a couple shakes of apple pie spice, used approx. 2-1/4 cups bread flour (didn’t have enough reg.) substituted brown sugar (approx. 1/2 cup) and then threw in about 4 handfuls of trail mix (raisins, peanuts, almonds, cashews and M & M’s). Wasn’t too bad but wasn’t quite sweet enough as I didn’t double the brown sugar so I threw some more brown sugar on top and broiled it for a couple min.
    Worked out just fine :-)

  • Rebecca

    I ended up making muffins and baked for about 30 min. I added a bit more butter than the recipe called for. They came out so moist. I love them! Looks like this will be my new banana bread/muffin recipe :) Thanks so much!

  • Clara

    Thanks for posting this! The bread is delicious! My whole family love it! Thanks!

  • Cerise Ly

    350F for one hour worked for me as well. I used the stand mixer and a bread loaf pan. There was no problem of the bread falling apart. The flavor in my first attempt could use some tweaking possibly because I used oil instead of butter but my goal was to use up the bananas that I could not bring myself to eat although I was starving. My four bananas did not bake up very fragrant. I would not use coconut in this recipe as the loaf was unctuous without being heavy and the chewiness of coconut would ruin the fluffy yet thick character of the loaf.

  • Cerise Ly

    I made a second loaf using 1/2 cup of whole wheat flour and 1 cup of brown rice flour and a 1/2 cup of chocolate chips and this one turned out tastier.

  • Misha

    Hi, I’ve just baked this Banana Bread with sunflower oil instead of butter, as I’m allergic to milk products. I hesitate to use margarine, as it seems like a little point stuffing myself with thickeners and additives, when the idea is to eat well.

    Since I’ve been diagnosed, I started using sunflower or coconut oils for baking and although the product lacks “buttery” taste, it tastes better and is much more fragrant than with margarines and substitutes. So, my verdict, if you need to lower cholesterol or have dietary restrictions, don’t be afraid of plain old oil.

    The only thing I did differently was first mushing the bananas and sugar, which makes the bananas “melt” beautifully. Then I added the wet ingredients, then flour.

    I only made one mistake … I made it from from half a batch … bad idea, I think it’s about to be gone in one sitting.

    As for someone asking how come this recipe seems so flexible allowing changes and additions, I’m putting in my two cents … I think it has to do with the consistency of bananas, which contain natural sugars and starches. They simply “hold together” whatever else you mix in.

    I’ve had similar experience with apple sauce based recipes. You can’t afford to do something like that in Angel Food Cake, where the whole idea is based on whipped egg whites or other “delicate” recipes. But unless you’re trying to be a confectioner, normal baking is rather flexible.

    Try to develop a feel for the batter before it goes in. Every flour has different absorbing capacity (depending on the grain, storage etc.), so thinking you’ll “do everything right” as you measure everything precisely is besides the point. The final batter needs to “feel right” and if it doesn’t, you need to add more liquids or flour. It’s really that simple.

    I consistently use my “whatever big European cup I have around” for US recipes and it works fine. I’m guessing I could be off by something like a 1/2 cup of flour in some recipes and it’s still OK. If your cake fails, it’s seldom due to the ingredients, but rather all the physics involving baking – the oven temperature in the beginning, the temperature while cooling etc.

    If you are a beginner, look for recipes that contain such natural “glues” like fruit or even vegetables (I know excellent sweet cakes made from potatoes or zucchini, for instance). They provide both moisture and the stickiness. That’s a good way to start. And as another person mentioned here, in these cases, I also vote for slightly lower temperature and longer time, if needed, so they don’t end up mushy.

    I must say that reading all these interesting tips from around the world is really uplifting. I grew up in a country that was “closed off” from the rest of the world by an “iron curtain” and although Internet is my daily bread, I still get surprised to see it work so well, all across the globe. I think your Banana Bread recipe did more for world peace than most governments lately :-)

    Thanks heaps!

    Czech Republic

  • Lynn

    YUM, YUM, YUM! Just tried the banana bread, and it is delicious. I had 4 overly ripe bananas I didn’t want to throw out. An internet search found this recipe (years ago I used to follow a Betty Crocker recipe, but it’s in my garage and I can’t get to it right now). Since I didn’t have flour, I substituted Aunt Jemima wheat pancake mix for the flour, baking soda and salt. Also used 1/2 cup applesauce instead of butter, and added 1 tsp cinnamon and a dash of nutmeg. The smell is to-die-for, nice and spicy like fall! Very moist bread (we just ate some hot from the oven). Thanks for the recipe!

  • Nancy

    Here’s the secret twists that take this recipe to the next level:

    Use brown sugar instead of white and reduce amount to 1/4-3/4 depending on your taste,

    Instead of that whole proportion of white flour use half whole wheat flour and half (SECRET INGREDIENT:) grapenuts cereal! (no one will know what it is, but everyone will comment on its wholesome, rich texture… the grape nuts get extremely soft after covered in the hot melted butter the recipe calls for and baked)

    The most important tip of all: use OVERRIPE bananas that are completely black and about to mold.

    And of course, personalize it by adding your favorite add-ins: chocolate chips, coconut, nuts, raisins, craisins, dried banana chips, etc

    TRY it, you’ll be pleasantly surprised!

  • Thomas

    I see you have a million comments on here, but just let me add that I tried this recipe last night and it was an overwhelming success. Even a novice baker like me can handle it. Thanks so much.

  • Anonymous

    The recipe says flour. What type of flour is this – self-raising or plain?

    Note from Elise: Plain flour.

  • Ellie

    Another thing I found that was absolutely fantastic added to this recipe is chocolate chips. Add as many or as little as you like – but don’t go too overboard or it’ll make the chocolate overpowering. I’d say about a cup of chocolate chips is a safeguard on it.
    And also to Thomas, just plain white flour will do, that’s what I’ve used the several times I’ve made this recipe and it’s come out just as fantastic each time.

  • Jen

    I made this recipe today with about 1/4 tsp of punpkin pie spice (it comes pre-packaged, McCormick makes it). It gave the bread a special fall-like touch. Delicious!

  • Cuban Pete

    Being born in a banana republic., I decided to go “tropical”.
    I followed this recipe according to specs, However, I used self rising flour, I substitued a 1/2 cup of brown sugar and 1/2 of white.
    3/4 cup mik and added a 6oz. banana yogurt. 1/2 cup of coconut
    and fresh pineapple pieces cut very small. The result is “fabuloso”.
    serve warm with honey butter or Blue Bell homemade vanilla ice screamed!!!

  • joey

    Could I subsitute baking soda with something else? I have an unusual problem at the moment of living in a country which not only speaks a different language but also has a differnt writing system so I can’t even guess at a product. Would baking powder be okay?

    Note from Elise: Generally it’s not a good idea to substitute baking soda for baking powder or vice-versa in baking recipes. But, given your circumstances why don’t you try it and see how it turns out for you?

  • Michelle in London

    I came across this recipe and wanted to make a simple no hassle banana bread. I baked it at 150°C after converting from the US oven temp and cooked for 55 minutes. It came out perfect and the top is a bit crispy and tastes wonderful and it is also moist in the middle. I added 1/2 cup walnuts and some cinnamon & nutmeg. I am bringing it into work tomorrow to see what the Brits think of a US banana bread. I am originally from the US and when I mentioned I was making one the majority have never tried it!

  • Glo

    I just realized I forgot the egg ( I was letting my kids do the recipe). Oh well even without the egg it tastes great!

  • SJ

    This is the best banana breat recipe ever!!!! Thank you so much for sharing with us. It was so easy to follow and the recipe is unbelievably low in dairy and only one egg! I made like 20 times. I have been giving it to my favorite friends with the recipe enclosed. Thanks so much again!! Yummy!

  • juju

    My loaf just came out the oven and I can’t wait to taste it. The recipe was super simple to make.

  • jenga

    I tried this and got rave reviews from my coworkers. I pulled some frozen bananas out of the freezer, and the mixing only took about 10 minutes. Thanks for a delicious, easy recipe!

  • Madeline

    This is the best banana bread I have ever had! I reduced the sugar like you suggested and added chopped walnuts and wow, it was a huge hit. Thanks a lot

  • Florisa

    Oh my goodies!I decided to try this recipe and while incorporating ingredients I didn’t realize there is no egg at home, I can’t go back now so I skipped the egg and the result is still very amazing, tasty, moist and delicious bread. I am surely making this over and over again. Thanks Elise for sharing this recipe.

  • Liz

    Awesome recipe, I make it often and it’s always a big hit. I have started using gluten free flour and cooking it just a few extra minutes. It turns out so moist….everyone loves it whether they are gluten free or not :)

  • Kathie

    Just put it in the oven, the only change I made was to add half whole wheat flour and added a bit of baking powder as whole wheat flour doesn’t leaven as well white flour. Can’t wait to try it. Loved this recipe as it had no milk in it, my son is severely lactose intolerant and can’t eat anything with milk in it….so YAY!

  • MachineGunMama

    Thank you for the recipe! I have had bananas in my freezer for way too long, lol. I made this about an hour ago for my boyfriend’s birthday. I can’t wait till he walks in the door for lunch and smells the delicous aroma :)

  • Melissa

    I made this recipe tonight and although it made my house smell wonderful and it looked really good when it came out of the oven, I was not happy with the way it tasted. I followed the recipe with no variations, except that I added pecans and walnuts. I will be looking for another recipe, because this one, was not good at all.

  • Kate

    I really enjoyed this recipe. Today, I substituted one half can of cherry pie filling and, used almond extract instead of vanilla.

    It’s delicious.

    Ty for the recipe

    • Elise Bauer

      Great idea Kate! Cherry and almond are two ingredients that love each other.

  • Sammy

    Did you know that you have the BEST banana bread recipe, ever? If you didn’t, now you know!

    I just added dried coconut chips. Hope it turns out. If not, that will teach me not to monkey around with a perfect recipe. :)

  • Christine

    I love, love this banana bread recipe! Every oven is different, so I usually set the timer for 50 and 55 minutes so as not to over bake (which I did once, sadly). Also, the last time I made it, I cut the sugar to 1/2 cup (and added 2 tablespoons of ground golden flax seed), which worked just fine. It’s less sweet, for sure, but still moist and tasty, I think.

  • Sandy

    I just tried this and added dried cranberries and 2 tsp cinnamon. The house smells wonderful and the bread is GREAT!! Thanks for sharing.

  • chappycrane

    Is it possible to sub self raising flour instead?

    • Elise Bauer

      You can try using self raising flour. If you do, leave out the baking soda. Also, if you try it this way, please let us know how it works out for you.

      • Adaora

        Hi Elise,

        I am a first-time baker in Nigeria and I just made your (and Mrs. H’s) FANTASTIC banana bread with plantains and self-raising flour and it came out BRILLIANT!

        Apologies for all the caps but I am so thrilled, it is my first attempt at baking “out of the box” – I only had black, squishy plantains and expired baking soda (that tells you how many times I bake

  • Kelly

    I added a teaspoon of cinnamon and a half teaspoon of nutmeg it was missing a little spice. It tasted much better thanthe first loaf I made without the spice. I love this recipe so quick and easy!

  • Seyma Shabbir

    I followed the recipe (thought it was odd you used baking soda instead of powder). It did not rise at all and was mushy. Am I missing something?

    • Elise Bauer

      Maybe your baking soda is old. Try testing it by placing a little bit in a small bowl and adding some vinegar to it. If it foams up, it’s still good. The other thing that could have happened is that perhaps you waited too long between making the batter and putting it in the oven. Or perhaps there’s an issue with your oven. It’s hard to trouble shoot these things from afar. The recipe itself has been consistently successful for thousands of people over many years.

  • Seyma Shabbir

    I will test the baking soda (need to get vinegar). After waiting 1-2 hours and letting it cool down it is not so mushy. It is def moist but it does not look like the same banana bread you have made. My husband and kids loved it. I think I was not patient about letting it cool first. I will cook it a little longer next time just to get it a bit more dry. Thanks!

  • Alex

    I just made this recipe and an hour is much too long! I took it out after 35 minutes and it was burnt! Very disappointed.

    • Elise Bauer

      Sounds like your oven is running on the hot side Alex. Either that or you are putting the batter into a smaller pan than the recipe calls for.

  • Alex

    I take it back; yes, an hour was too long (I’m probably using the wrong size pan) but I took it out just in time (after 35 minutes. Could have even taken it out a couple minutes earlier). The sides were dark but the inside was moist and delicious. I added a handful of chocolate chips to the mixture before I poured it into the pan and, honestly, it was really delicious banana bread! I shared it with my neighbour and she loved it too!

  • Marissa

    Bummer, I tried this banana bread recipe, used an oven thermometer to confirm 350 temp and ensured my rack was in the middle of the oven… after 60 mins, the bb came out perfectly baked everywhere except on the inside, where it was still a batter-like consistency. Should I move down the oven rack a level? Switch out the loaf pan? I used an aluminum disposable 4×8 loaf pan for this round.

    • Elise Bauer

      Hi Marissa, I would try cooking it longer. Depending on how much of it was still not cooked, that could be 10, 15, 20 minutes longer. Note that every oven set-up is different. The color of the pan, the size of the pan, the oven, the humidity, the altitude, all affect baking times.

  • Dagmar

    Thank you for sharing…. Its the best banana bread recipe ever. I’ve made no changes to the recipe and it came out perfect… So much flavor… I absolutely loved it !

  • Susanne

    I love banana bread! I do half white sugar and half light brown sugar and it adds depth of flavor, and I add some coconut.

  • Sandy S

    Ah banana bread! What’s not to love? Good any time of day and fun to vary with nuts/coconut or whatever suits your fancy. Now, don’t wrinkle your nose until you try this, but we have been making tuna salad sandwiches and occasionally salmon salad sandwiches with banana bread for years! This got started when we had a wonderful ‘lunch only café’ near where I worked that served such a sandwich! These days we pull ‘passed-it’ bananas from the freezer and use GF flour. Otherwise, our recipe is the same!

  • Natalie @ Paper & Birch

    Love your banana bread recipe – it’s my go to recipe! :D

  • Judy Jerome

    Hint: freeze “too ripe” bananas in their skins in a zipper freezer bag. Take out one or two for a recipe, thaw for a few seconds in the microwave, pinch off the stem end and squeeze the banana right out of the skin.

  • Lynn @ The Actor’s Diet

    Perfect! I recently found a really great banana bread recipe using Coca Cola but felt horrible telling people the secret ingredient. They all looked at me like I was poisoning them.

  • Earl

    Love your banana bread!

  • Andrew

    @Elise, can I add walnuts to the mixture before baking?

  • Suzanne

    Seems silly to add yet another comment here, but coincidentally, I made this a few weeks ago after inheriting a bag of black bananas from a neighbor moving to Japan. I had no sugar, so substituted rapadura and honey, no wheat flour, so used up some GF flour augmented with buckwheat flour, half again as much banana as called for and it turned out just great! Even better after being frozen and thawed( the secret to great cake texture). A very forgiving and flexible recipe. Thanks Mrs Hockmeyer!!

    • Danish

      Hi ambaking for the first time the recipe seems easy and nice but isn’t 1 hr baking a bit too much???

  • Dean E.

    Substituted 1/2c of the A-P flour with 1/4c whole wheat and 1/4 graham flour … I might try reducing the white flour even more next time. I forgot to add chopped walnuts to the mix but covered the top of the batter with them, sprinkled a little sugar on them … this made a terrific topping. In the past I’ve relied on a more complex recipes that include moisteners like yogurt or sour cream so it was a pleasant surprise to find that this one turned out so moist. Like many other commenters I agree that 1/2c sugar is preferable and that the bananas only need be ripe, not necessarily to the brown-and-bruised stage. Thanks very much for the recipe!

  • Caitlin

    You really have to watch your timing on this recipe. I made muffins and I checked them about 20 minutes through and they seemed almost done. About 5 minutes later tops were charcoal!

    I scraped off the tops and tried it. It was very good. I guess I have an excuse to make it again soon. lol

  • Kimberly Bowling

    This is absolutely the best quick recipe! I added a cup of walnuts…delicious!!
    Easy to make with no mess..

  • Cheryl

    Just made , wow delicious. best ever………


  • naida

    Absolutely love this recipe. I just use Coconut oil instead of melted butter, drop the sugar to 1/2 cup and add some toasted walnuts and bam!! Delicious!!!! Doesn’t last a day in my house!

  • Cheryl Kloscak

    Elise, I started using this recipe the very first time you posted it and I think I’ve made it at least 2 x’s a month ever since. I make mine with whole wheat pastry flour and brown sugar (I just use a little less). I’ve done it with chocolate chips, all kinds of nuts, it’s just the best bread EVER. I cool it, slice it and freeze the slices but they still never last in the fridge. Thanks for all you do on this site, it’s my go to and I’ve never been disappointed!

  • Maggie Daly

    Hello Elise! I made this banana bread but added gluten free flour instead (same measurement) because my friend is celiac, it turned out great! Topped it with custard for a great desert and it disappeared in seconds!! :-)) next time I think I will try it with a scoop or two of vanilla ice cream! Yummy!! Thanks for this recipe I have saved it :-))

  • Kate

    I made this this morning and it was fabulous! Simple ingredients and very easy to prepare. Thank you for sharing this wonderful recipe.

  • Lori

    HI Elise! Thank you for this recipe! I came to it first by way of ( earlier this summer. I’ve made it about 8 times now, fiddling with substituting whole wheat flour, less sugar, adding nuts/choc chips, etc — and I’ve yet to make a bad version!

    One question, though — did you by any chance change the recipe when you reposted it on August 14th? I’ve been making my loaves reading the recipe off of this webpage each time (just hadn’t gotten around to printing it out), and I noticed as I was baking the last loaf that some of the wording seemed different in the instructions. Am I imaging things?? Did you make any considerable changes that I missed? Thanks!

    • Elise Bauer

      Hi Lori, I did recently update the wording of the recipe. My one and only change to the actual recipe was to decrease the number of bananas from 3-4 to 2-3, which gives more consistent results.

  • Marissa

    Hi Elise,

    Thanks for sharing this recipe. My first attempt at Banana Bread and I nailed it. I added Walnuts for extra crunch appeal. I felt it turned out a bit too sweet so next time would reduce the sugar to 1/2 a cup.


  • Sydney

    Everyone seems very fond of this recipe… but I’ve tried many banana bread recipes and this one is close to the bottom of the list. Despite the large amount of sugar, it wasn’t very sweet, we could hardly taste the bananas, and it was an odd texture… I would advise using less flour, more bananas, and add a second sweetener of some kind. It’s possible that somehow some of the flavor got lost because I doubled the recipe (large family) but I think it’s just that I’ve found some phenomenal recipes and this just paled in comparison.

  • Corkey

    In case anyone is curious, these only take 10 minutes to bake in a mini muffin pan!

  • Katie

    I’d like to double this recipe to make two loaves. Do I need to change anything? Thx!

    • Elise Bauer

      Hi Katie, you can easily double this recipe to make two loaves. No need to change anything.

  • Carole

    In had a banana bread recipe which I had been using for 20+ years. This recipe is so simple (no mixer!) and tasty, this is now the only banana bread I’ll make. My only change is that I use 4 bananas as I like the taste of bananas. Thanks for sharing

  • Emma


    Thanks for the recipe, this banana bread is in the oven as I am writing this. I used 1 cup plain flour, and 1/2 cup strong wholemeal bread flour and altered the sugar to half a cup of brown sugar. I also added chocolate extract as this is a nice touch as well as the vanilla. I am going to make this again however, I will make it with fat free yoghurt and going to try both flavoured and unflavoured!! I have made banana breads before adding chopped fruit, nuts and seeds. It is so easy to adapt and cheap to make that even if your experimental additives don’t quite work, it’s easy to try again!! Such an easy to prepare recipe. Can’t wait to eat it!!


  • Sue

    Made this bread for the first time today and I just finished eating my first slice, warm out of the oven, with just a bit of butter. It was delicious! I was looking for a recipe that called for only 2 bananas because that is all I had on hand and the banana taste was great. I did add a heaping tablespoon of ground flax seed and a 1/4 cup of walnuts, but I can tell the basic recipe would have been great as it is. It was super easy to make too. Thanks for sharing!

  • Emma

    First loaf cooked yesterday and my friend and I loved it, she wanted more!! I am taking the remainder for friends at work. Made a new one today with added blackberries, pumpkin and sunflower seeds. That one is lovely too. This recipe is great on it’s own or adapted to personal preference, a new staple for my lunchbox!! Still need to try the yoghurt version to get a lower fat cake


  • Linda

    Simple, easy, and delicious. I’ve made it several times, and have a loaf in the oven as I type this!

  • surfclam

    If your bread was disappointing chances are you either used an aluminum pan (not good for baking), have old baking soda (check the date or chuck it if it’s over one year old), made a mistake when converting to metric or doubling or halving the recipe, or need to invest in an oven thermometer. This is a fantastic recipe and very simple to make. Carry on.

  • CarieH

    This is our go-to Banana Bread recipe. My picky kids LOVE this banana bread!

  • Amanda

    Love this recipe! I’ve made it a number of times now and it comes out perfectly each time. Thanks!

  • Zchamu

    I’ve taken to making this in two pans. Cooks in 30 minutes, and then there seems to be more to go around which is good because it goes fast!

  • Ron

    I use this as my base recipe, but i sometimes add,… peanut butter … half the sugar and add instant cocoa … add chocolate instant pudding mix… add vanilla instant pudding mix … add instant coco, chocolate pudding ,and chocolate chips

  • schmetterling

    i did tweak the recipe a bit to suit my taste and the comments here helped me do that…. i added 4 bananas,1/2 tbsp lemon juice,coconut oil in the place of butter, 1/2 cup sugar instead of 1 and finally 1/2 cup of walnuts… and the result was sooo moist & delicious… thanx for sharing this recipe..its definitely a keeper :)

  • emiliee

    Can I adapt this recipe to a 5” x 13” loaf pan?

    • Elise Bauer

      Hmm, you would probably need to increase the ingredients by half at least and then you will likely need to cook it a bit longer.

  • Patricia Parsons

    I added 6 tbsp. of a Banana Cream Rum I bought in the Caribbean and increased the flour by a 1/8 of a cup. I also added 1 tsp cinnamon and 1 tsp nutmeg. Added 3 handfuls of chopped pecans. Baked it at 350 degrees for 60 minutes. Very moist, but a very good recipe.

  • Christie

    I did mini-loaves and they only took 30 minutes to bake. I add mini choc chips and walnuts – yum!

  • Skippy

    Ummmm How big of a pinch of salt! I just Can’t get it right!

  • Cyndi

    I’m in my RV in Lake City, Colorado, elevation 8800+ feet. Because I cannot get green bananas, I have had a surplus of ripe ones. I have made your recipe three times now – and each time it came out perfectly! I used 3 bananas the first 2 times, and since I only had 2 this morning, I added a little cup of applesauce. I don’t know how, but this recipe has been successful at almost 9000 feet. Usually baking at this altitude is an impossible task. Thanks so much, Elise!

  • Anna

    To improve the taste and texture of this bread, let the batter sit with a towel over it for 30 minutes and bake for 30-40 minutes rather than one hour. YUM!

  • Robin Santiago

    I made this recipe but didn’t have baking soda…so I substituted 4 tsp of baking powder to every 1 tsp of baking soda….came out great. Yummy!

  • Julianna

    Simple and delicious. Came together so quickly with a little help from my 3 year old boy plus my oldest son said “yum” and he is super picky :) …all around awesome recipe. Thanks!

  • Heather L.

    This bread just came out of the oven now! It was so easy to make. I doubled the recipe to make a loaf and 12 muffins. Seems to work perfect for that and the measurements were easy to double. I used 6 bananas total.
    I replaced the melted butter with vegetable oil.
    I replaced the egg with flaxseed eggs! 1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg.
    I also wanted chocolate, so decided to make a marble loaf. I took out about a cup of batter and mixed in about 3 tablespoons of cocoa and roughly 3 tablespoons of water. You can probably do more or less to your taste! I basically just splashed in water till it looked about the consistency of the plain batter, not too much. Then I added chocolate chips to the chocolate batter just to be crazy! I then alternated in scoops of plain and chocolate batter into the loaf pan and swirled a knife through it to get the marbling. I put a little scoop of chocolate batter on top of 6 of the muffins as well. I added a blackberry in the center of the other pan of muffins to be healthy. ;)
    I baked the muffins for 30 minutes and they were perfect! Golden brown and fluffy good. I let the bread bake for another 30 minutes and it was also perfect. I had both in the oven at the same time. I might bake the muffins 5 more minutes next time to get them a little crispier, these are so moist you can bake a little longer!
    This recipe is crazy forgiving. I did not measure anything to any accuracy. I think as long as the ratios are roughly correct you can do a lot with this! I want to try adding in more berries, chocolate chunks, rum, coconut and maybe more spices. All at once or separate? We’ll see! Thanks for all the suggestions in the comments!

  • Ember

    This is the easiest recipe I have ever made and it is so good! I used 3/4 cups of sugar and it was just fine. Will definitely be making it again, thank you!

  • H Rose

    Love this simple recipe. Very easy. I also adapted it to make a pumpkin bread from some leftover pumpkin puree I had. It turned out perfect. I just added 1/4 cup more flour because the puree had a bit higher water content, substituted 1/4 cup brown sugar and 1/4 cup white, and added a bit of pumpkin pie spice. Turned out perfect. Very versatile recipe. Will definitely be using it again.

  • Tamela

    Hi everybody, WOW lots of ideas!! I will be adding yogurt to the mix next time… :) I used almond extract instead of the vanilla, also 1/2 cup of sugar and 4 oz. of applesauce and a pinch of cinnamon… throwing in some walnuts right now!!

  • Denise

    I love this recipe. I make it all the time. Tonight I threw in peanut butter chips. So delicious.

  • ChennaiGal

    Easiest and tastiest banana bread recipe that I have ever come across! Added sliced almonds as that’s what I had at hand. Made it for a friend whose b’day was yesterday and she absolutely loved it. I’m trying the zucchini bread now and it already smells good in the kitchen :)

  • alijo91

    Great recipe. Mine was definitely done in 50 minutes.

  • Michelle

    I’ve been using this recipe for years and it is always well-loved by everyone!! I substitute with whole wheat flour and you truthfully cannot taste the difference! I also add chocolate chips. Such a great recipe!!

  • Brtny Parker

    luv the recipe, add cinnamon and it is awesome!!!! :)

  • Amanda

    Made this yesterday for my daughter’s school competition. My daughter and I did a tag team on this one and had a taste of the mix. Delicious!! Thanks to the comment left by the Jamaican lady I had a spare lime and added that in to make it different.
    We didn’t win the competition but came a close 2nd I heard, ( I’m happy with that considering I don’t bake) the teachers enjoyed it lots. Recipes all around then.

  • Jess

    Very important question: How many servings does it yield?

    • Elise Bauer

      Hi Jess, no idea, we eat it up so quickly.

      • Jess

        Hi! Thank you so much for your response. I already input the recipe into an app and it calculated the calories for me. From there I made my own amount of servings. If you make 8 servings, it’s ~238 calories per serving.

        It was VERY tasty! I can see why it gets eaten up so fast! I will definitely keep this recipe saved! Thanks again!

  • colleen

    I did it all in the food processor and added some pecans

  • Sahbreena

    I made two different batches of this bread (and tripled each batch).
    I made three loaves according to the recipe and the other three I added a can of pumpkin and chocolate chips (also added an extra 1.5cups of flour to even it out). Gave a loaf to my neighbor, my landlord, sent one to my best friend and the others are being devoured by my friends! :)

    Thank you for the recipe!! :D

  • TL

    can you use oil instead of butter?

  • Cheryl

    Substituted honey for sugar, used far less butter, and threw in a pint of blueberries, and put them in the muffin tin for about a half hour! Delicious and confusing – banana bread blueberry muffins!

  • debbie

    I made this recipe just like it says but since im a diabetic I used splenda instead of sugar. That was only change I made. It came out horrible…..didnt rise, cooked only to about an inch thick and really rubbery. Would using self rising flour make a difference?

    • Denise

      Hi, Debbie. I just made this recipe using regular sugar and self-rising flour (because I was out of all-purpose). I eliminated the baking soda and the salt since that is included in the self-rising flour, and it turned out perfectly. Could the Splenda have caused the issue?

    • Krystal

      I had the same problem Debbie! I checked my ingredients and my baking soda doesn’t expire until August 2015 and me eggs still have several days before they expire. Not sure where I went wrong. It’s a pretty straight forward recipe.

    • Elise Bauer

      Hi Debbie, I haven’t baked with Splenda so don’t know if that had anything to do with it. The only leaveners in this recipe are baking soda and an egg. So if your baking soda is too old or the egg is too old, that might have something to do with the bread not rising.

  • theresa

    I am not a baker by any means, but this recipe is easy and awesome. My daughter who detest bananas, loved the banana bread. I used 2 bananas, added walnuts, and cut back to 1/2 cup sugar because the comments said it was sweet. I also used self rising flour bc for some reason when I use salt and baking powder/soda, the food comes out too salty. I dropped the temperature to 325 at around 40 minutes bc it was looking dark on top, and my total cooking time was 70 minutes. Thank you for this simple recipe.

  • Rachel

    I wanted to make this bread in little loaves. I bought a pan that has 9 mini loaves. How long should I bake them for? And how far should I fill up the little loaves with batter?

  • Sarah

    Just made 2 loaves of this and they’re wonderful. Thanks for the recipe! Yummy!!

  • Trudy

    I just made this and it is horrible. It did not rise, its rubbery, NO color to it at all and it smells awful. No wonder in the above comments they added booze and several other things wow very disappointed

    • Janice

      I agree. Similarly mine didn’t rise and it looked a cross between cake and bread except it wasn’t soft and seemed more like a lump. Definitely not bread!

  • Amanda

    I noticed comments are open on this recipe again, so I wanted to share my love for it. (Elise, this is a repeat of the email I sent you in 2012. I still love the recipe! It’s the only one I use and your blog is my most trusted source of delicious recipes.)

    I lived in Slovakia for a year (2010-2011) and used this banana bread recipe as a go-to “American” recipe that fit well with the Slovak custom of kolač (bite-sized dessert cakes). I baked it for my host family so often I wound up memorizing the recipe (I swear by 4 bananas and 1/2 cup sugar). One day I shared it with another family in my village and the next thing I knew it was being served at every get-together! I had crowds of women begging me to teach them the recipe, and I still get emails from several of them saying they baked banana bread recently and thought of me and miss me. It melts my heart each time. So thank you for the opportunity to make such a powerful and lasting connection in my community and congratulations on publishing the official banana bread recipe for one corner of Slovakia!

    P.S. If anyone wants to see the difference between baking powder and baking soda in this recipe, click the link to my blog. I mixed them up once with noticeable results.

  • Muhammed

    This recipe is great!

  • Rachel

    The other day I asked about how long to cook if using mini loaf pans. I have a pan that has 9 mini loaves and I baked it for 30 minutes – they came out so DELICIOUS! Thank you for such a great tasting and easy making recipe!

  • donna

    love this recipe i just added cinnamon and dropped the sugar to 1/2 cup and added 1/2 cup brown sugar and added walnuts very good my whole family loved it thanks

  • Anna

    great reason to use that creme de banane we were gifted (who actually drinks that stuff?!) just a shot and some pumpkin pie spice to jazz it up- autumn style.

  • Hilla

    Hi, I plan to use this recipe to bake for my daughter’s birthday party. I’d like to prepare it in advance and would like to know if it freezes well? Also, I have some bananas that were getting soft so I froze them (meaning to use them in shakes), Would it be OK to use them for the Banana Bread?
    Thank you!

    • Elise Bauer

      Hi Hilla, yes banana bread freezes well. Also ripe soft bananas that have been frozen, once defrosted should work perfectly well in this recipe.

  • Raquel

    These were excellent! We added some chocolate chips and turned them into muffins . 350 baked for 18-20 minutes. Amazing! Thank you!

  • Helena

    Hello from East Indonesia. I did this last night. prep took only 15 minutes. makes 2 small loafs. I add 1 tsp of ground nutmeg in one. and choc chip and nuts in other.

  • Sherry Wood

    Made this tonight and it was delish! I only added two shakes of cinnamon. I also only had a 9×5 loaf pan. It worked but it only filled up half the pan. Next time I might try and double the recipe for a bigger/fuller loaf. My kids and I ate half the loaf hot out of the oven!

  • Katy DeLorme

    I made this banana bread last night to take to a work breakfast meeting. It’s gone!! Everyone LOVED it!! I had to come back to my desk and Google the recipe for them!! Love it!

  • sara

    I loved this recipe it was so good and easy to make, my husband doesn’t like banana bread but he loved this.

  • Jessica

    Fantastic recipe that I was easily able to convert to Gluten Free. I left out the salt and leavening and substituted gluten free bisquick for the flour. Super moist and super tasty! Thanks!

  • Deb

    this is the easiest recipe ever I had my 3yr old and 5 yr. old help out loads of fun for all the family

  • Amber

    Thanks for this amazing and simple banana bread recipe. I’ve made this several times (once with the help of several toddlers as a class project) and it has turned out amazing every time. This time I subbed vegan ‘butter’ and chia ‘eggs’ for a friend who is vegan. It smells great and I’m sure will be awesome.

  • Diane Tuff

    I always freeze my bananas when they get ripe so just thaw them out in cold water before making the bread. I also sprinkle a little bit of brown sugar on top it gives a nice crust on top.


    I sprinkle brown sugar on top of my batter before baking, sometimes with nuts on top. It gives a really nice flaky topping.

  • Brian

    Great. I made it is instructed and topped with just a little warm butter. Reminds me of what my parents made when I was a kid. Will add rum to it next time.

  • Rhiannon

    I’ve been making your recipe for the last 2 years or so and I get so many compliments. It’s become a staple in our house!

  • Lisa

    The cooking time suggested is way too long. My bread was done in 38 minutes in a convection oven.

    • Artay Maat

      My cooking time was less also

    • Elise Bauer

      Convection will speed up the cooking in any oven.

  • Andrea

    I used 3/4 cup (1/2 white and 1/4 brown) sugar, and a stick blender on the bananas for smoothness. No other changes. Wonderful!

  • kimberly

    I guess i did something wrong because the loaf overflowed a LOT!!!! I am happy i had pit the loaf pan on a cookie sheet….any ideas where i went wrong???kimberly

    • Elise Bauer

      Hi Kimberly, sounds like perhaps either you used too much baking soda or your pan was too small for the batter.

  • Debby

    Made this today. Used all my bananas (5 small in total) as I hate throwing anything out. Added 1/2 cup sugar and 1/2 cup chocolate chunks (that I mixed with 1 Tbsp flour so the chunks would not sink to bottom of loaf). Also upped the vanilla to 1 and 1/2 tsp. Everyone loved it. Great recipe.

  • Brenda

    Made this today. It was delish! Will make again.

  • Catherine

    I have been making this recipe for years – it is how I discovered Simply Recipes, which is one of my favorite cooking sites. This recipe is wonderful. I will occasionally add a teaspoon of expresso powder or a 1/4 cup of chocolate flakes (I keep a huge bar of dark chocolate in the freezer for this purpose) or some nuts. However, my favorite way to eat this is exactly the way it is written. I got a ton of organic bananas on clearance yesterday and I am making 5-6 loaves of this today.

  • farheen

    wow!marvellous,i was successful with this recipe after having so many miss.
    very tasty moist and yummy recipe.and top of all easiest and easy to wind up.true reviews.

  • Lily

    This may be a silly question but is the butter supposed to be unsalted? Thank you!

    • Elise Bauer

      Either way. My friend Heidi from whom I got the recipe only uses salted butter. I only use unsalted butter. Both work!


    Oh my, it was so delicious!! First time made I added walnuts (about 120grams) The 2nd time I added choc chunks-EVEN BETTER!! Then I added choc chunks and half a cup of coconut, wow! Drizzle melted chocolate and/or marscapone or regular cream over it for a desert or just on its own for an anytime snack. Thanks for this recipe, I use only 1/3 cup of sugar and the rest stevia, works just fine :)

  • Mary Kay DuPrat

    I made this this weekend (1/3/15) and followed it to the letter.
    Someone somewhere made a HUGE mistake – putting in teh 1 tsp of baking soda – I believe that you meant to write 1 tsp baking POWDER.
    I ruined a double batch of this as it did not rise at all, and a good amount of it landed in the bottom of the oven. :(

    Hope that you’ll fix the mistake. Otherwise, the flavor was incredible and it’s an easy recipe to use.

    • Elise Bauer

      Hello Mary Kay, tens of thousands of people have used this recipe successfully for many years, as written. There is not a mistake in the recipe. Many things can contribute to a recipe not working out the way you expect, especially a baking recipe—the shape of your oven, the color of your baking pan, the size of your bananas, the freshness of your eggs, the freshness of your baking soda (or baking powder if you use that in a baking recipe), the brand of your flour, the humidity levels the day you are baking, etc. If you would like to substitute baking powder for the baking soda, you can do so, but you will need to use 2 to 3 times as much, so 2 to 3 teaspoons, not 1 teaspoon of baking powder. You can read more about the nature of baking soda and baking powder here: The Difference between Baking Soda and Baking Powder.

  • Rachel

    I have made this banana bread, many time already – the way it states here with baking soda – not baking powder – and it comes out perfect!

  • Rebecca

    My husband found this recipe a few years back and we make it often! As muffins, with chocolate chips or just the loaf. It turns out perfectly EVERY time! I loved this recipe so much that I checked out other recipes and now the black beans, arroz con pollo, chicken parm are some of our favourite recipes! I also have used several of your recipes for inspiration! I love this site (and love that I can put new recipes I want to try of yours on pepperplate!) Your site rocks! Look forward to trying Creamy Cheesy Turkey Enchiladas next!

  • Kat

    Thank you so much for posting this recipe. I always get rave reviews any time I bake it. I usually add walnuts to it, since it’s just amazing with that extra crunch. This time, though, due to dietary restrictions(low iodine diet due to thyroid issues), I ditched the butter in favor of toasted walnut oil(only 1/4 cup vs the 1/3 cup of butter). It’s in the oven now, and smells heavenly. I’m extremely excited to taste it!

  • Amanda

    I am so happy you opened up the comments again for this recipe! I’ve been using it since 2008 when I was a young bride trying to impress guests. Since then I’ve altered the recipe using different items each time like cranberries, chocolate chips, whole wheat flour, applesauce, cinnamon, toffee, so many things and it’s so a HUGE hit. Thank you so much for making me look like a domestic diva when I make it! :)


    I recently started making the Banana Bread as Bananas are plentiful here in Brazil. I make a sugarless version using a sugar substitute(1 rounded TBS equals 1 cup regular sugar), I cook 1/3 cup of raisens in 1/3 cup water till most of water is absorbed. I add 1/3 cup candied fruit and 1/3 cup broken walnuts.
    I cal it my nutty banana fruitcake.

  • Kirsten

    I have made this recipe 7-10 times already. I use 1/2-3/4 cup of sugar and add 3 tablespoons cocoa powder and about 1/2 cup chocolate chips! Very simple and versatile recipe. I am going to try some other peoples variations as well!

  • Melissa Morris

    Great recipe! I like not having to use a mixer. My daughter Charlotte, whom is 2 loves to help in the kitchen and this recipe is very kid friendly. I used this recipe as it is written and the results……Perfect! Thank you.

  • Jean

    This is a great recipe I have made this twice and both times it turns out fluffy but if falls apart. Why would it fall apart? I have followed the recipe.

    • Elise Bauer

      Hi Jean I recommend letting the bread cool all the way down before slicing into it, and then using a serrated knife to cut it.

  • Frances

    It’s a rainy day here in Texas so Grandma decided to bake with the grandbabies ages 3 and 4 and we came across your reciepe. Wow! it was go good and easy that was the best part. Grandkids just loved it so its going in my reciepe box. Thank you, looking forward to finding other things you post

  • Kitty

    Made this today, wonderful recipe. Actually used a 9 in pie pan because I don’t own a loaf pan. Still turned out delicious just had to cut the baking time by about 10 minutes (check at 40) great stuff thanks!

  • sarah

    I eyeballed about a tablespoon of nutella to add to the batter. nice flavor!!!

  • Artay Maat

    Thank you I have substituted the flour with other flours and also added flax and coconut oil

  • Anita

    I substituted flour with straight cut Oatmeal ( 2/3 oat and 1/3 flour ) & flavoured with 1 tsp of Nesquik . Came out soo good. Enjoying it while typing.

  • Marie L

    I also used this recipe as a base. I added some shredded coconut, Trader Joe’s semi-sweet chocolate chunks, some cinnamon and a pinch of nutmeg. Delicious. I’m going to make this again as written next time. BTW, LOVE your site, Elise. You are definitely in my top 3 favorite sites. You have never failed me ;-)

    • Elise Bauer

      Thanks Marie! I love the idea of adding shredded coconut and the rest. Makes for a truly tropical banana bread!

  • Debbie

    I prepared the recipe for my pregnant daughter. I made it like a cake and the cook time was 28 minutes. Very easy recipe.

  • samaneh

    Wow such an easy recipe… I defenetly wana give it a try… I have a 9*5 loaf i have to double the recipe?

  • Karen

    What are the adjustments if I want to make muffins? Thanks!

  • Shauna-Lee

    Am I the only one that gets a very tan colored (still very delicious) banana bread? How do I get it to be a darker brown? We have browning in Jamaica, should I consider this Or is it because I always use brown sugar? This is my only qualms with this recipe, it is perfectly moist and yummy.

    • Elise Bauer

      Hi Shauna-Lee, not sure why you would want it to be darker brown.

  • Chantal

    I like to try different things sometimes this sounds crazy but it’s delicious. I put some pumpkin seeds or walnuts in with some cinnomin. Love the recipe.

  • Steph

    Just made this! So glad I checked it 50 minutes! It was done! Hoping not over done!

  • Katie

    Thank you for this! I translated the recipe into Finnish and published in my blog. Never made a banana bread before, and the outcome was yummy. :)

  • Barbara

    I just made this. I substituted coconut sugar for regular sugar and put in coconut flour. I also didn’t have baking soda but had baking powder which I tripled. I also added walnuts. I baked for an hour at 350. Any suggestions why mine is soo dry? I put in 3 bananas.

    • Paige

      I forgot to add that you use much less coconut flour than called for with all purpose flour or whole wheat flour. I Believe you only use 1/3 C coconut for 1 C all purpose flour. Then add more eggs! It takes practice to get it right. I typically avoid coconut flour unless I find already established recipes using it. It is the most moist of all the flours if used correctly.

    • Elise Bauer

      Hard to tell with all of those substitutions.

      • Paige

        If you’re subbing with coconut flour you need to add more liquid to the mix, depending on how much coconut flour you use. You may want to google how to bake with coconut flour for tips. Adding eggs is usually recommended, depending on how much flour you’re using. Your batter needs to be more watery than you’re used to, as the coconut flour absorbs so much of it.

  • Kathryn R.

    I just made the banana it suppose to be quite hard to mix by hand.I have auto immune problems in my body and in my hands..please comment if the batter is suppose to be so stiff? I also used very very dark ripe bananas and they did look strange really??Hope it is alright..I will not allow the fruit to ripen that much again but did not wish to be wasteful?? Please reply about the heavy batter and also the overly ripe bananas..thank you so.
    Kathryn R. Love your recipes so very much and thank you!

    • dndoidn

      When (just took it out of the oven) I made this i was looking to use some ripe banana pulp I had frozen a month previous. I heated the pulp and basically stabbed and cut at the frozen bits until the jar cooled from the thawing and then put it back in the pot of boiling water heating and cooling. When the pulp was all thawed it was pourable and making the bread mix was all a matter of stirring with a spoon in a big bowl and it offered no resistance. Freezing and unfreezing causes things to get mushy so if you wanna make banana bread again maybe just freeze the pulp and then thaw it again. It should be very mushy and easy to work with.

  • Anastasia

    Tried this recipe yesterday. So simple and delicious!

  • Kathryn R.

    Please tell me if the batter is suppose to be very thick or heavy?? Also is it,the cake suppose to rise quite high? Tahnk you.
    Kathryn R.

  • Kate

    I use (thawed!) frozen bananas, and I include all the watery juices from thawing, so it comes out especially banana-flavored. It is always YUMMMMY, and they make great mini-muffin’s too.
    Whenever I have bananas getting too ripe around the house, I just throw them in the freezer (and the peels will turn totally black). Then, when I have about 6-8 bananas frozen, I put them all in a bowl to thaw overnight. In the morning, I cut the tip off each banana, all the pulp slips right out into a bowl, I use this recipe, and I always use all the thawed juices for this recipe as well. With that, I typically bake it just a little longer, 10 min more, and it comes out GREAT!

  • Tamela from Texas

    Back here again… this recipe is the bomb!! So I altered it again (somewhat), I always use 1/2 c. of sugar and add 1 tsp. of cinnamon. Today I added 1/2 cup of oatmeal, 1/2 cup of strawberries, and a 1/4 cup of blueberry yogurt… I also like spreading chopped walnuts on top for the toasted effect… in the oven right now!! Thanks Elise, this is one of my all time favorites!! :)

  • Sharna

    I made this cake tonight and wasn’t that impressed with the results. This bread is dense and dry – not at all how I like my cakes.

  • Lola

    This is by far the best banana bread recipe I have come across. I have made it twice now and have to give half of it away to my mom, cuz I will eat a piece every morning. Thanks so much for the great recipe!!

  • Rose

    Made it today for my teenage boys. Cut the sugar to 1/2 cup. The bread is moist and very delicious! Do not need to add anything else. Love the recipe.

  • sam

    Great recipe. I’m adding it to my favorite recipes. I used 2 bananas, 3/4 cup of sugar and added 1/4 cup of chopped pecans. It made 12 good sized muffins. I baked 360 for 20 minutes and 350 for 5 minutes. Turned out perfect with a nice almost crunchy top/edges. Thanks for the recipe!

  • wendy

    I am trying to cut out sugar and carbs, in my diet so i made this using 6 tab of stevia instead of 1 cup of sugar. and i substituted a 1/2 cup of flour with almond flour. it was a little dry but i just put some spray butter on it. I added a teaspoon of baking powder also just in case the almond flour made it heavier. i think next time i will add an extra egg. as you can see i have a hard time following recipes but things always seem to work out.

  • Sabriena

    I just made this last night. It came out delicious. I took it out at 50 minutes and it was done. Delicious. Would make it again.

  • Missyconway

    I just made it tonight and by morning it will be finished delish#teenageboysalwayshunngry

  • Erin

    I’ve probably made this a hundred times since my 5 year old started eating solids. It’s the best!

  • Melinda

    Made it today and it was amazing. Only needed 50 minutes and only used 3/4 cup sugar. It was BANANAS

  • Sharon

    This came out perfect!!!!! Never again will I throw out my over-ripe bananas!

  • Krys G.

    I just love this recipe…love it!! Thank you so much for sharing

  • Francheska

    So, I’ve made this recipe a few times and it’s always been delicious. Anyways, last night I realized we had 5 overripe bananas, so I immediately started mashing them up for banana bread. It wasn’t until they were all mashed and I had melted the butter that I realized that I didn’t have nearly enough all-purpose flour. I managed to find some whole wheat flour in my pantry, and added what was left of it to the all purpose flour, and still didn’t have enough. Well, I ended up just guessing at the amounts for the rest of the recipe, and just kinda went for it. It wasn’t until it was finished baking that I realized I hadn’t added ANY sugar.
    Let’s just say last night was NOT my night when it came to baking.
    Well, this morning for breakfast I decided out a slice of my banana bread. Verdict? Somehow, it was still pretty good. It kinda tastes like a mix between banana bread and corn bread, it’s still sweet, but not anywhere as sweet as when I add sugar, it was moist, and a little bit denser that usual. Anyways, this whole story has really just lead up to me saying that if you don’t need your banana bread to be very sweet, then you don’t need to add sugar at all – the sweetness of the overripe bananas is enough to keep the bread sweet without having to add more sugar.

  • Hanah

    I used a half a cup of honey instead of sugar and oil instead of butter. I also added 2 teaspoons of cinnamon and a fourth of a teaspoon of nutmeg. YUM! :-D

  • Trish

    MINE is in the oven as i speak,Here are my substitutions 1/2 c stone ground whole wheat flour,1 c stone ground unbleached all purpose flour. 1/3 c coconut oil for the butter,1/2 c organic coconut palm sugar for the 1c sugar.I also used 4 very ripe bananas.I also added some fresh blueberries.I’ll let you know later how this works out.

  • Alexandra

    Just tried this recipe but got slightly unnerved as not used to using “cups” as a measurement :P Not sure if I have got the 1/3 cup of melted butter correct but sure I will know once it has cooled down. It smells fantastic and certainly easy to make just chucking it all pretty much in a bowl.

  • Paige

    Absolutely delicious! I subbed the flour for 3/4 C whole wheat flour and 1/2 C oat flour, and subbed sugar for 1/3 C Truvia Baking blend. Used 3 bananas and 1/2 C butter I stead of 1/3 C. I added 1/2 tsp of baking powder to accommodate the lack of gluten in the oat flour. Turned out fantastic. So moist and delish.

  • Erica

    I made this tonight and while it was easy to make it turned out not so good. I may have used too much banana. It took forever to cook and when I finally cut into it the bread didn’t look like it was done. I would try again but much less banana.

    • Paige

      Too much banana can make it look and taste gooey when you cut into it, but should be done. Did you taste it and felt it wasn’t baked through?

  • Marinés

    Great recipe!! I made a few changes and it came out delightful! I only put 1/2 cup of sugar, added 1 teaspoon of cinnamon and for the flour, I put 1 cup all purpose flour, 1/4 rolled oats and 1/4 almond flour. Simple, easy and yummy!!! Thanks for sharing this.

  • Teddy

    I have used this recipe many times now, each time doing a variation by adding chocolate chips, walnuts, macadamia nuts, raisins, diced strawberries, blueberries, coconut, mango, or peanut butter. Each time it comes out wonderful. I adjust the sugar if I add a naturally sweet ingredient and I also add a teaspoon of cinnamon to the recipe. The best recipe I have ever had for banana bread!!!

  • Yva

    Just tried this recipe and my husband totally loves it! He can’t get enough of it! So gonna try adding in walnut next time.

    PS: I used 1/2 cup of brown sugar instead.

  • ken c.

    try using banilla yogurt and you will have to hide the loaf if you want to get any for your self.

  • dawn rae

    I made this last weekend, for the first time, and it was wonderful (and easy for someone like me who isn’t very good in the kitchen). I’m getting ready to bake it for the second time. Yum!

  • Telly Martin

    I am a huge fan of watching my bananas turn brown. I usually freeze mine though and after a couple of weeks the frozen brown bananas get used up for banana bread. I usually put them in the freezer when my partner and the kids think are too “spotty” or “brown” to eat (they are weirdlings and like their bananas almost green lol ) One thing to remember about freezing is that bananas will still brown in the freezer (figured that one out the first time…. oops). Also use them before too long or else they are not edible (again …. ooops)

    I love to add crushed up walnuts to my bread. I don’t usually add chocolate because I never have any lol .

    I love this recipe and use it as often as I possibly can.


    Enjoy !!!!!

    P.S. Tonight’s menu is chicken & dumplings with banana bread for dessert :)

  • Kara

    I found this recipe to be a good base for banana bread with a few changes for PERSONAL preference. I only used 1/2 cup of sugar. Used 5 overly ripe, small-ish bananas for a very banana flavor. Coconut Oil instead of butter, 1/3 of a cup. Baked for 60 minutes. When i first pulled it out the center felt a tad gooey but after i allowed it to cool (on a wire rack) it was just perfect.

    Dont use the toothpick in the center method. If you cook it until the toothpick comes out clean it will be dry and burnt on the sides and bottom. Also, allow the loaf to cool for a bit before cutting into it. This lets the heat stay trapped inside to finish the job :)

    Good luck!

  • Jo

    Can i just DOUBLE the ingredients to make two loaves at once? Or should I do each batch separate?

    Also, anything really BAD about using bananas that aren’t overripe? A silly man in my life threw away the brown bananas I was saving to make this recipe!

    • Elise Bauer

      Hi Jo, sure you can double the recipe, easily. Also the reason you use overripe bananas is that they are more sweet and more easy to mash up with a fork into a smooth purée. You can easily use any ripe banana that is on the sweet side (no green remaining at at on the banana, and a few brown spots at least), just mash it up really well.

  • Vee

    Great recipe. I made this tonight and the hubby as well as myself absolutely love it. I will definitely be making this again.

  • Glenn

    I currently have mine in the oven. It’s actually an oatmeal raisin banana nut bread. I cut the sugar in half and added 1/2 of oatmeal and 1/2 cup of raisins. It smells amazing!!

  • swaglord5000

    its good if u add some chesse

  • Judy

    I made this today in an 8×8 pan, I used 3 very brown spoted banana’s and 1 overripe banana from the freezer, with 1/2 cup of sugar. Very tasty…good banana flavour and not overly sweet. Definately a keeper

  • Claudia H.

    I too love this recipe… I make muffins with this recipe. I was curious if anyone had any idea what the nutritional value would be per muffin?

  • Denise

    I’ve made this bread many times and it is absolutely delicious and so, so easy. Moist and full of banana flavor – I use 3 almost black bananas for the fullest flavor.

  • Meici

    I tried this-but used less than a fourth cup of coconut oil and used honey instead of sugar (maybe two tablespoons). I also used three teaspoons of baking powder instead of baking soda. It turned out great!

  • Shari

    I was out of vanilla extract when I went to make this recipe a second time so I used almond extract instead. Came out just as good if not better this time!

  • peggy vailati

    I baked this today and I love it. Very easy to put together and it was delicious. thank you for sharing

  • Frances

    I made this with 3 bananas, 1/2 cup brown sugar, upped the flour to 1 1/2 cups (I found 1/4 to be too runny with the 3rd banana) and sprinkled the top of the loaf with walnuts. Turned out so moist and delicious! This will definitely be my goto recipe.

  • michelle

    it’s very good and balanced recipe, thank you!

  • clare

    Followed the recipe but bread was burnt on top mad mushy inside. What did I did wrong????

    • Elise Bauer

      Hello Clare, sounds like your oven isn’t properly calibrated or the heating in the oven is uneven.

  • Ivelisse

    My first time making banana bread. I loved this recipe. Delicious! Thank You!

  • addie

    I’ve made this recipe at least 20 times. I find that it turns out best when my oven is set at 325 degrees and it’s baked for 1 hr and 5 minutes. I normally use 4 bananas. Delicious!

  • dess aranzado

    i made one today and everyone was amazed of the taste! Its very tasty and delicious! Perfect taste! I will make again tomorrow bcoz i got some orders! Masarap!!!

  • wajiha

    i just baked this, the taste is AMAZING.
    I used three bananas, made two mini loaves and it was done in 25 minutes. the toothpick came out clean.
    i have just once confusion, it was very very wet, almost unlike cake/bread.
    did i do something wrong. it would be kind of you to reply. i want to bake it again right now.
    thank you.

    • Elise Bauer

      You might try making it with 2 bananas instead or baking it a bit longer.

  • Jesse Gardner

    It’s incredible how moist this banana bread is. Family’s favorite recipe, though sometimes we throw in chocolate chips.

  • Shara

    Made this with 3 SUPER ripe bananas. Added nutmeg, cloves and cinnamon as well as extra vanilla. Turned out PERFECT and amazing!! Perfect size recipe to fill my mini loaf pan (9 loaves) with none left over and each filled equally! Thank you for the recipe definitely hanging on to it

  • Corinne Brown

    I see that there are a number of comments on this recipe, which I find wonderful. I’m happy to know that so many people like to bake. I just want to through my 2 cents into the wishing well for those of us who prefer to bake without butter. Equal amounts of original flavor sugarless apple sauce can replace the need for butter when baking and give your breads, cakes, and other treats a nice extra moisture! What to get around buttering your pan? That’s a little tricky. I opt for I Can’t Believe it’s Nutter! or Canola Oil. Canola oil is higher in calories, but much lower in saturated fat! Either way, we can all agree banana bread and baking are both great! Take care of yourselves!

  • Amandah

    This bannana bread is legitness

  • Sneha

    Thank you for this delicious recipe. I tried this yesterday for the first time. I used brown sugar and only half a cup of that. The bread tasted better than anything I’ve ever bought. I usually make the muffins using your recipe but I’m always baking bread from now on.

  • Elsie

    This has become my sure fire “oh no, we’ve lost the bananas” recovery program. My husband likes it so much he’ll hide a few bananas just so I will make it! This recipe is also great with some chocolate chips or a bit of peanut butter mixed in! Thank you for this gem Elise!

  • juliee

    Great basic recipe. I added sour cream and reduced the amount of butter. With this recipe you can get creative and end up with a great result.

  • Natalie

    I love this banana bread so much, I started baking extra to bring into work! This is a very forgiving recipe for an imprecise baker like me. A whole cup of sugar is really too sweet, especially if your bananas are really ripe.

  • Juanita Voorhees

    I made this this evening and double the recipe and baked it in a Bundt pan. My husband came into the house after working all afternoon outside and said. “I don’t want dinner tonight, I want to skip straight to desert.” I had just pulled it from the oven and cooled it long enough to put it on a plate. Sliced it and spread some butter on it. My husband ate about a third of it. This recipe is a keeper, thank you very much. Btw I was looking for a banana bread recipe and you was the first one I saw when I google it never seen your site before, will use it again and again since I saw so many great recipes while waiting on the bread to cook. Thank you and my Husband thanks you.

  • Pat Wilson

    I use butter in the recipe,but butter-flavored Crisco for the pan.Also use currants,golden raisins,and nuts depending on what’s in the pantry.A versatile recipe!

  • Robin

    Best banana bread on the planet!I make it every week. I’ve added peanut butter, chocolate chips, berries, oranges, etc., and they’re all turned out yummy! It was the first recipe I ever used, having never made banana bread. Berries to say, I am definitely hooked! Thanks soo much!!!

  • Vanessa

    I have never made banana bread before and I’ve always wanted to make it, but im not sure how long I should let the bananas sit and get ripped. Can I make banana bread while the banana is still yellow? Or do I have to wait until they get soft?

    • Elise Bauer

      Hi Vanessa, it usually takes several days. If you want to speed up the process, put the bananas in a paper bag, like a lunch bag. You should make the banana bread when the bananas are very sweet and soft, which usually happens when the yellow bananas are at least partially speckled with a lot of brown.

      • Vanessa

        Also just want to verify that you actually melt the butter and that you dont put cold butter. Hopefully you know what i mean

  • chris

    just made 8 loafs, multiply everything by 8 worked gr8 and i didnt have any baking soda so i used 3 time as much baking powder and just cut out all the salt. thx

  • steelydawn

    Love this recipe!
    I used 1c stevia granuals instead of the sugar.
    I added 1 oz strong coffee (as suggested), 1/4c coconut. I didn’t have any walnuts so I added 1/4c hemp hearts. I poured the batter into 2 mini loaf pans and baked for 30min in a convection oven. After cooling for a bit, I sliced the loaf with a large butter spreader, worked great. Soooo good!

  • Melissa

    Oh my goodness this is great! I couldn’t decide between chocolate chips, nuts, or just leaving it plain, so I did all three. I did chocolate on the left, pecans on the right, and regular in the middle, and oh my word. I even woke my mom up to try a bite. Thanks so much for the recipe and, commenters, for your suggestions!

  • Leona Duncombe

    This is my go to Banana Bread recipe. I make it just as the recipe says and it always turns out beautiful.

  • Maryam

    The recipe turned out to be great! Do you have any other simple dessert ideas like this one I’m new to baking. Thanks for the post!

  • cjolin

    I add a cup of rhubarb (or currants) to the mix and use coconut oil instead of butter. It gives it a tang.

  • Denise

    Thank you for this recipe. In my family, if a banana has one brown spot on it, no one will eat it. (So we waste a lot of bananas.)

    I heard that you can make banana bread with these bananas so I froze the spotted bananas until I had time to make some. This was my first time EVER making banana bread and this recipe is very easy and VERY delicious. Thank you so much for posting it. Now I know what to do with those brown-spotted bananas! :-)

  • Paula Power

    So many comments, do you need mine? Not! I did GF this recipe, and of course, no sugar needed. Sub almond flour 2/3 C, oat flour 1/3, Flax 1/3, and. added raisins. Added sesame tahini and spices. Topped with a little erythritol and butter. Great!

    • Tylene

      I like this idea with the flour thank you for sharing. Today I added cinnamon, oatmeal, Apple sauce, just 1/2. Cup of brown sugar, pecan

  • Amy K

    I’ve been making your recipe for a couple years now, it’s so amazing! Everyone loves it! Every single time I go into work, my co-workers just ask me where the banana bread is. Sometimes they hold things hostage until I bring some in. I’ve tried all kinds of variations, rum, coconut oil, more banana, less banana, chocolate, nuts, forgot ingredients, etc. It always tastes good. Very foolproof recipe. Thank you!

  • denise zeidman

    no offense but this banana bread tastes bland and is dry. I would not reccommend

    • Daniella

      Spice it up! That’s what I did :) add cinnamon, nutmeg, extra vanilla etc… raisins, nuts, coconut. It’s all good! This is just a good base.

  • Francesca

    Hi, my name is Francesca I’m 11 years-old and I made banana bread today with my mom and it was delisious I recommended cause it’s easy to follow.

  • Patrice

    I needed a cup of milk for this recipe and I added some raisins and a shot of spiced rum…yummy yum.

  • B

    Great Recipe! I substituted the butter with applesauce and cream cheese (!) and used mostly agave syrup instead of the sugar. Delicious! Possibly the best banana bread I’ve ever had?!

    • Shirley Gavelin

      How much applesauce and how much cream cheese? I’m a diabetic (Type 2) so would like to cut down the sugar (since I can’t cut down the flour), so thought the applesauce option might help with the carb count.
      Now my go-to recipe for banana bread (after all these years!).

  • Camille

    This was delicious!! I added blueberries and used creme de banana in place of the vanilla. I also only used 3/4 c sugar. Note: I used a glass pan and it only took 50 minutes to bake completely. This is a keeper!!

  • Jessica

    It is so yummy and quick and easy to make! Love it!

  • Deepti Singh

    Great Recipe! I had been using this recipe for a while. This time I added 3/4 th cup of confectioner’s sugar and baked it little well done and Oh my my.. Sweet crunchy banana bread is ready to eat!

  • Leslie Turner

    Try adding halved maraschino cherries and pecans to the top of the bread before baking. Turns out awesome!!!

  • Joanne

    This recipe deserves all of the praise it receives. I used the 1/2 c. sugar, 1 c. chopped walnuts variation, and it was delicious, easy, and quick to clean up after. Will add 1/2 t. cinnamon next time.

  • Arthur

    I followed the receipe to the Tee. Went back and made sure everything was correct. It was. Put in the oven at right tempture. One hour and 10 minutes the losf was a nice golden color but the loaf did not rise up onto a loaf. It just stayed the same height as when I put it in the oven. It was doughy inside. What went wrong?

    • Elise Bauer

      Hi Arthur, the only two leavening agents in the recipe are baking soda and an egg. So it could be that your baking soda is too old (even baking soda can get less effective over time depending on the environment in which it is stored) or your egg may be too old. You may also want to check your oven to make sure it is properly calibrated.

  • ris

    Made this last night with just the half cup of sugar. Simple, delicious, and plenty sweet enough for dessert (but not too sweet for, say, breakfast ;)

  • Sharon Rabadi

    I just made this yesterday and it came out really good. I just made an adjustment with the sugar I put less than half a cup of sugar and it came out DELICIOUS!

  • Lorna smith

    Ok its midnight and couldnt sleep so i began looking for recipes for banana bread. I read your comment and couldnt wait for morning. I began cooking. I made plain banana bread,bread with orange rinds ,coffe icing and 6 other additions you suggested. Each one great. I did make a small loaf to play with for myself and came up with plain banana bread cooled completly then i add a scoop of chunky monkey ice cream from ben and jerrys. Out of this world. To everyone who made suggestions thankyou. You made a great banana bread alot of fun. My friends will thank you also. I made so much bread i have to share it with my friends. Excellent banana taste and not heavy like many other receipes.

  • Suellen

    This is the best banana Bread recipe!!!! Everybody loves it.. I usually replace some of the flour with oat, and works beautifully….

  • Linda

    Love this recipe! I changed a few things so my hubby could eat it. I used I can’t believe its not butter instead of butter and used egg beaters instead of 1 egg. I also added walnuts and only used a little sugar . It came out perfect!

  • sarah

    I love thIs recipe. I substitute the butter with coconut oil, add coconut shreds and oatmeal in the batter. I also throw crushed pecans on top. It’s so popular I’m making 3 a week. Thank you

  • Jo-An

    I’m amazed people are still commenting on this recipe after so many years! But it is that good and the method is so easy. I couldn’t find anyone who gave an amount of the chocolate chips they added. How much would be best? I’m thinking 1/2 cup. I have made it twice with 1 c. nuts and it was very good and very popular, but there are people in the family who do not like nuts.

    • Cristine

      I have made this recipe with a cup of chocolate chips and it turned out very good

  • Anitha

    I made them today. It just came out awesome. The banana bread looks exactly like in your pictures here. I am might thrilled!! Thank you!! :-)

  • b

    I haven’t had banana bread in years, but today, with this recipe, it was a real treat. I want to add some macadamia nuts next time. My wife says chocolate. Easy recipe but great taste!! Definitely be making this again.

  • Heather

    Can I substitute flour with arrowroot flour or gluten free flour using the same amount or will it be dry?

    • Elise Bauer

      Hi Heather, I have not tried substituting the flour with gluten-free flour or arrowroot flour. If you do, please let us know how it turns out for you!

      • kelly

        Used an all purpose gluten-free flour, and it turned out wonderful. Only difference is a little less rise.

  • Lauren Zee

    I love this recipe and make it weekly- but I had 2 questions.
    1 are there nutrition facts for this? I just joined Weight Watchers and am having a hard time tracking this bread
    2 do you know an easy way to make smaller loads of this recipe – for Christmas gifts and such??
    I’ll do my research online and try to find it but I was just wondering if you knew

    Thank you for the recipe! It’s easy, quick, and makes really moist bread!!

    • Elise Bauer

      Hi Lauren, I’m guessing the nutritional analysis will completely depend on the size of slice. I don’t personally do nutritional analysis on the recipes, but I think you can find some online tools to help you if you need it. As for smaller loaves, it depends on the size of the loaf pan. I would just experiment for the right cooking time for your pan.

  • Jen Julien

    This is my favourite and only banana bread recipe. In my case, I add 3-4 bananas, and I butter then sugar my baking pan before baking. Fresh out of oven, I rub butter/margarine over top of the hot bread. Thanks!

  • tammy

    How can I sub coconut oil for butter and add Flax meal and brewers yeast for daughter who’s breastfeeding dairy allergic grandson. Thank you?

  • Rachel

    I love this recipe and have made it dozens of times. I always add a teaspoon of cinnamon and a pinch of nutmeg or pumpkin spice as well.

  • sandy

    I just tried! Amazing recipe!! thanks so much!

  • JJ

    DO NOT Put baking soda in it…Use Baking powder….I have baked the same recipe several times using baking powder….The one occassion I use baking soda to see what’s the difference and it makes a huge difference with taste and look.
    Great recipe…Just use powder and not soda.

  • Hayley

    I made this for the congregation of St. Marks Church in Florence, Italy and everybody loved it! People keep asking about it. Great Recipe!

  • Liz

    I reccomend to check at 30-35min because I took my bread out at 50min and it was overcooked! Oven was at 350 but the bottom half of the inside and crust was very brown. only about 1/3 of the top was a nice yellow.
    Otherwise, the taste was amazing! I’ll be using this again but with a smidge less sugar and i’ll check it 10min earlier.

  • katy

    This is the best bannana bread ever! I used less sugar and it tastes almost better!!!!! I bake it only for 50 min and it comes out perfect!!!!!!!!!:)

  • Rose

    I have a lot of mashed pumpkin to use up and using 2 cups (about a can’s worth if you don’t have a pumpkin) of mashed pumpkin in place of the banana resulted in pumpkin bread. It needed more sugar than I normally use (1 cup instead of 3/4) and, of course, a tbsp of pumpkin pie spice.

  • Hunter Hampton

    I made this last week, it was by far the best banana bread I’ve ever eaten and my friend agreed when I gave her some. Thank you for this recipe.

  • Erin

    When I had an abundance of bananas that were going bad, I used this recipe to make banana muffins and everyone loved them! I’ve made these a few times now, they’re still a household favorite. It’s a very easy and understandable recipe and it’s the only banana bread I’ll make now.

  • Julia

    This banana bread is delicious! It is so simple and easy to make. Thank you for the recipe!

  • sherri

    would it be weird to add frozen blackberries or raspberries? if ok, how much?

    • Elise Bauer

      Hi Sherri, I haven’t tried adding frozen berries to this banana bread, but if I were to try it, I would add no more than a cup.

  • Victoria

    This is my go to banana bread recipe. The most recent compliments included that it was the best banana bread they’d ever had. I do follow the suggestions on cutting the sugar, I use 3/4 cup, I use olive oil instead of melted butter. I use my stick blender to not just mash the bananas but to liquify them. I always use 3 bananas, one time I only had 2 bananas and the bread was dry. I also use roughly one cup of crushed walnuts.

  • Laura

    Elise I’ve been making your recipe since 2008 and everyone loves it. Best Banana Bread I’ve ever made. I keep getting orders for it. Thank You

  • Renato Guerrero

    My favorite recipe, I just used a new oven, electric medium size, a little nerves because I am not an experienced guy, but every time it comes delicious, this time I added some dried fruits on top and the colored baked looks delicious. I am looking forward to see my wife´s and daughters face when taste it… :))

  • MaryZ

    Okay, I’ve made this banana bread now several times, experimenting each time. I have found it a bit flat, too dense and every time dry, but I am sure that’s my lousy oven! Anyway, today’s bread is divine … eyes roll back in your head divine! Here’s what I did:

    I went with 5 very ripe bananas (although they were small, could be 4 large). I added 3/4 cup of yogurt and went with a full 1/2 cup butter (that portion is inclusive of what I used to generously butter the stoneware pan). I upped the baking soda to just under 1 tablespoon and also a bit more vanilla, about 1.5 teaspoons. I added about 1.5 teaspoons finely grated fresh orange peel. I went with 1/2 cup sugar and just under 1/2 cup molasses. I also added walnuts and currents (about 1/4 each). I sprinkled the top with course sugar.

    The outcome was a much fuller, better risen bread (by 50% at least). It’s quite moist, which the yogurt and extra butter seems to have helped. The orange adds a wonderful accent. The molasses adds great flavor depth, but does darken the bread, which I don’t mind (very brown). The sprinkled sugar on top caramelized nicely for a crisp finish. I’m taking this to a special New Year’s Day annual luncheon to show it off! Wonderfully flexible recipe! I LOVE IT! :-)

  • Kel

    I’ve been using this recipe to make banana muffins and they’re a family favorite now! Thanks!

  • cat

    Loved this! I’ve tried a lot of banana bread recipes, and while they were all (or at least mostly) good, I think this is favorite. Simple and easy, very rich and flavorful (I did use the full amount of sugar, but could see how it could easily be cut down), And it kept its shape perfectly; I can’t count how many breads I’ve made that *tasted* delicious, but sort of had to be eaten with a fork. I’m not, granted, an excellent baker, but bookmarked this.

    • Christy

      Do u have to used water to mix it all together

  • Diana

    Made 2 loaves today and they came out so well! This is a keeper for sure. I have never made banana bread that is so moist and delicious. The only thing I did different was that I added cinnamon and I cocoa powder and walnuts to one of the loaves. So good! Thanks!

  • Jessica

    I have used this recipe for quite a few years, at sea level. I recently have moved to Colorado, what do you recommend adjusting to help with the altitude? Thanks!

    • Elise Bauer

      Hi Jessica, I don’t know much about baking at altitude, but perhaps someone else can chime in?

  • kim bemis

    Made this bread this morning and while it has great aroma, unfortunately it fell apart as soon as it was removed from the pan. I’m sure it will taste good but only in pieces, not slices.

    • Anne

      That’s odd. I have made this recipe (with no variations) many times and it hasn’t have fallen apart. However, I often bake it in a smaller casserole dish or larger one for a double batch. The banana bars always come out awesome.

  • Daniella

    I made this one today. I tweaked the recipe for health purposes, since I like to eat a slice for breakfast with tea. I used five small very ripe organic bananas, 1/2 a cup of maple syrup instead of the sugar, replaced the butter for coconut oil, 1 cup whole wheat flour and just 1/2 cup white, doubled the vanilla, added cinnamon and nutmeg. DELICIOUS, healthy, moist and a total crowd pleaser. You would never guess it was good for you too!

  • Tracy F.

    Might be the best banana bread I have ever made! The only change is that I added 2 tsp. of maple syrup instead of vanilla (because I didn’t realize I was out of vanilla before I started making the recipe). I also added cinnamon sugar to the top to give a crispy coating. DELICIOUS! My kids also though it was the best.

  • Angela J

    I have made this exact recipe with no changes so many times I’ve lost count, and it comes out absolutely perfect every time. I bring it to every work party and have to bring more and more each time just to make sure everyone gets some; I made 12 loaves last time and had none left over! Thanks so much for posting this!

  • Anne

    I have made this recipe quite a few times. I has become my go-to recipe for banana bread! It is great and when I’ve taken it to work, many comment on its great taste. I will sometimes add chocolate chips at my husband and daughter’s request. :)

  • Chris

    I made this recipe as directed and added about 1/2 cup chopped walnuts. It was done in 45 minutes. DELICIOUS!

  • Pam pollard

    The best ever. I made double the recipe and not one piece is left.. This will be my forever go to recipe for Banana Bread. Wonder how I could use this recipe to make different favors like orange cranberry or apple cinnamon or peach. Any ideas?

  • Melissa

    So easy and delicious. Made it in Guatemala where things are a bit tricky to bake…it was excellent.

  • ced b.

    My first time making banana bread for my family and was not disappointed at all. Will make again with this great recipe. Thanks everyone for the tips they gave.

  • Emmanuel S

    I’ve used this recipe a few times. I have added 1/2 cup of walnuts, a 1/2 cup of chocolate chips, a heaping tablespoon of cinnamon and a 1/4 cup of baking cocoa in different combinations and it came out absolutely delicious.

  • Samantha

    This is the best banana bread recipe I’ve ever made. Sometimes I add a good splash of milk to make it more moist (but when I don’t add milk it has still been delicious). I always add a half cup to a cup of chocolate chips. I do the 1/2 cup of sugar variation because of the chocolate chips. This recipe will not disappoint you!

  • vince

    Great recipe I always use this one when I make it my family loves its thanks you for the great bread ;)

  • stacey

    If you wrap the banana bread in plastic wrap as soon as it comes out of the oven and let it rest for about an hour your bread with slice smooth every time.

  • B

    I have made this SO many times with perfect results every single time. I throw in whatever add ins I can find; walnuts, chocolate chips, pecans, cranberries or whatever. Everybody just RAVES. This is now a “family secret” which my 10 year old daughter makes for family potlucks.

  • Helen Cantwell

    I just made this recipe. Very simple and easy to do; however it is very flat. I substituted baking powder for the baking soda because I was all out. Is it supposed to rise very much? Haven’t tasted it yet but it smells good.

  • Val

    I made this recipe for the first time a couple of years back in college, it was perfect since you don’t need fancy equipment. The result is wonderful every time! You can taste the bananas, its moist and hearty. I added some chopped walnuts for texture. I made it for my mother-in-law the first time I met her and I certainly won her over. Thank you!

  • Amber

    I just made this for the second time. First time I baked it too long! I watched it carefully this time and 50 minutes was perfect. I used a bread pan and I liked it better than the small cake pan I used last time. It’s fast and easy. Perfect for when I can’t get to all my bananas in time. Enjoy!!

  • Christine A

    Elsie, I love your website and your recipes. I’ve made many of them over the years.
    I have made this banana bread many, many times. It’s foolproof and delicious. Sometimes I add chopped nuts but otherwise I follow the recipe as described.

  • Michelle G.

    So… I had just 2 ripe bananas left and decided to try this recipe today. And I ran out of flour at 1 1/4 cup , so I threw in 1/4 cup cornmeal flour. Added some allspice , walnuts and raisins , only went with 1/2 cup sugar and hoped for the best. It came out AMAZING!! So moist and delicious ! Slid right out the load pan with no effort and sliced beautifully! Will try again! My husband loved it ! Did I mention my husband loved it and he’s a bit picky with things like this ! Thank you so much !!

  • Kristi Ann Sage

    Book mark this bad boy! So easy, so tasty, so terrifically mouth watering you’re gonna make this every time your bananas ripen before you have a chance to eat them all.

    I use a potatoe masher for the bananas, and when it comes time for the egg, I crack it just on the side if the mixture & gently whip it with a fork. One less bowl to clean is most definitely a plus, wouldn’t ya say?

    So either print this little honey out, book mark it, or simply write it on a card, the old fashioned way, just make sure you don’t lose it!

    At one point I thought I had it memorized cause it’s so easy but with the years accumulating on this old gal, I have to check from time to time….

    still learning after all these years,
    -kristianne sage

    P.S. I love this site and the comments are a true help It’s the first one I go to when I’m thinking about something new to make :)

  • sindhi

    Just tried it! Soft, moist..just perfect.

  • DW

    I love banana bread, and this recipe was perfect. My only modifications were I used a 1/2 cup of brown sugar and I added walnuts. I ate the whole loaf myself. It keeps up good in the freezer if you slice it first. I will definitely double recipe next time! Thanks

  • Catlady

    I was sitting and relaxing on Sunday afternoon and I was just browsing through recipe sites and saw the banana bread recipe. I had all the ingredients in my home and I litterly jumped up and made this bread and yum yum yum!

  • Kevin

    This was a very good recipe! It came out perfect :3 I modified it a little bit so this ended up being my recipe:
    2 ripe bananas, peeled
    1/2 cup melted butter
    3/4 cup of sugar
    1 egg, beaten
    1 teaspoon vanilla extract
    1 teaspoon baking soda ( I used a little bit less)
    Pinch of salt
    1 1/2 cups of a whole-wheat flour
    The whole-wheat flour defiantly changed the taste! Once the banana bread came out of the oven it was gone in 10 minutes! Moist and perfect! I had two old bananas sitting on the counter so I thought I should do something with them and found this recipe ~Thank you so much!!

    • Nicole

      Kevin. I tried your recipe. Mannn its da bomb! First time I’m trying banana bread and am happy with the finished product. Love the idea of using only whole wheat flour. Very tasty… very moist. It was done in less than a day. Making another one tomorrow. Thanks for sharing. Great recipe!

  • Nancy

    Will somebody please tell me what I am doing wrong? Followed recipe to the “T” but the taste just is not that great. I put raisens in, baked 50 min. as someone suggested.

    • Mike Davitt

      Nancy, I put one tsp cin. and .25 tsp nutmeg i use high quality fresh spices as it really makes a difference.I also put 2 tsp vanilla and about 4 tbs maple syrup.

    • Alice

      Add a little more vanilla!

    • Lisa

      It could be how ripe your bananas were. My banana bread tastes different almost every time I make it, and the only difference is the size or ripeness of the banana. I made it on Sunday and it was the best I ever made. Today I am making it, and the batter does not taste as good, so it probably will not be as good as Sunday’s. Sunday’s bananas were really ripe. Good luck!

      • Bebe

        Bananas are basically starch that turns to more sugar as the banana ripens. The blacker the banana (they get almost syrupy, liquify) the better. Once they are too ripe for eating (we like ours more toward green than ripe) I let them sit and get black. I then squeeze the pulp out into a ziplock freezer bag, which I flatten somewhat so that it can be stacked in the freezer.

        If a banana still looks as though it could be eaten, it is not ripe enough for banana bread!

        • Elise Bauer

          I love he flatten into a freezer bag tip, thanks Bebe!

          • Bebe

            Hard to describe clearly without a picture, but soft material like mashed banana (or crushed tomatoes or whatever) can be flattened successfully in a freezer bag (qt.) by placing the bag (not too full) on a flat surface, folding back the top part of the bag (where the zipper is), and gently pressing on the bagged material until it spreads out. The folding back of the zipper area keeps the material from oozing up toward the bag opening.

            These flat bags thaw very quickly.

            My kids taught me this!

  • Yessy

    I absolutely LOVE banana bread and my son loves bananas but is allergic to eggs. Does anyone have any suggestions on what to substitute the egg with? I’ve tried replacing egg in other cake recipes with applesauce and have found it really doesn’t make too much of a difference in keeping them moist, light or fluffy.

    • Elise Bauer

      Hi Yessy, I know that some people use ground flax seeds as a substitute for eggs, you may want to Google that. Flax seeds do not offer any leavening though, so you would need to add some amount of baking powder to offset.

      • Maria H

        You can find a yellow box (I can’t remember the brand) of Egg Replacer in the health food aisle of many supermarkets or at health food stores. You just mix some with water. If you can’t find it, I have found that mixing a little baking powder and vinegar together works. I have also found that, in baked goods, you can really only replace one egg. If a recipe calls for more than one egg, omitting the eggs causes the recipe to fail.

      • Gabriele Streuer

        I have used a table spoon of chia seeds successfully for pancakes…. might work here too! 1Tbsp Chia Seeds and 2-3 Tbsp of hot water…. stir up , let sit for a few minutes and ready to go…. for one egg. Don’t know about the leavenig, just add a little Baking Soda or Baking Powder?

  • Miss J

    Seeing this recipe again really brought me back! I made this probably once a week for six months while writing my thesis in grad school. I had to give banana bread a break for a while because I ate it so much, but it got me through that thesis!

  • Karen

    This has been my go to recipe for years. I’ll try a different recipe, and come back to here. Thank you again for sharing. :-)

  • [email protected]

    I have used this recipe for years and add dried chopped apricots or cranberries for a change. It is the best and easiest recipe. I highly recommend it.

  • ingrid

    HA! I literally just made this bread this morning! My latest variation is to put 1 cup of pretty finely chopped unsweetened chocolate in it, and using 3/4 cup sugar. Makes it a grown-up version.
    Thanks Elise!!

  • Mary

    I’m always making this banana bread! Mostly because I don’t seem to eat bananas fast enough, and suddenly they’re only good for banana bread. I’m buying bananas this weekend, so I’m pretty sure I’m making this bread again!

  • Caisie

    Oh my gosh, this recipe is top notch. Soooo delish!
    I modified a little by adding chocolate chips and baking them in smaller loaf pans (size of loaf pans: 3.5″ X 2.5″ X 1.25″, made eight loafs). They only needed to be cooked for about 23 minutes at that size.
    Lovely and easy recipe!! Will make a million times over again.

  • Julie

    My second time now….the family and friends loved it after my first. Highly recommended. Delicious. Lovely texture.

  • Kimberly

    I make this nearly every week. I use 1/2 cup sugar and add about 1/3 cup of chocolate chips. I also use white whole wheat flour and we like it so much better.

  • Jennifer

    Would it be okay to use a 9×5 pan instead of a 4×8?

    • Elise Bauer

      Hi Jennifer, yes, you can use a 9×5. You may need to cut the cooking time just a few minutes. Check for doneness at 45.

  • Emily

    Please help! I’ve made this banana bread twice now, once in a regular size loaf pan and once in mini loaf pans. Both times I practically had to let the edges burn in order for the middle of the loaf to cook all the way. I followed the recipe exactly. What am I doing wrong??

    • jeverbeck

      Hey Emily,
      if the loaf itself reached the desired colour, just put some tinfoil on top. Do not wrap the tinfoil around the loaf, just place it on top. The tinfoil will shelter the loafs crust from the heat, enough to keep it from getting any browner and/or burn.

    • Tabby

      Make sure you’re using old ripe bananas and just like cake I would not be in the kitchen while its baking I also added cinnamon you can add milk if you feel it may help. And check your oven temp.

    • Elise Bauer

      Hi Emily, perhaps your oven is running hot, or maybe runs on convection. I would lower the oven temp by 25°F.

  • Pascalle

    Thanks to this recipe, I am officially a baking goddess! Everyone loves this banana bread! I use vegetable oil, whole wheat flour, brown sugar, I add cinnamon (sometimes ginger and nutmeg) and it always comes out amazing! I eat it two ways: heated up with vanilla ice cream, or with apple butter slathered all over. Good times. I always have bananas around waiting to make a new batch!

    • Elise Bauer

      Hi Pascalle, great to know that the recipe is so flexible that you can subtitute 3 of the 4 main ingredients and it still works!

  • Sarah

    I had a bottle of coconut rum on the counter beside where I was mixing this up and I made a split second decision to pour a shot in (right before the flour). This made the best banana bread I have ever had in my life.

  • Annie

    Made this bread today with whole wheat flour and chopped walnuts. It turned out really well. My family loved it. Thanks!

  • MK

    Hi, What size “Cup” are you using..200 ml or 250ml, as all the measurements are in cup? Is it different for butter/ or sugar?


  • Bebe

    Many of those who have poor baking results are using ovens that are not properly calibrated. I could not get along without an oven thermometer that tells me if the temp is actually what the oven’s dial says it is. I have to do a lot of my own dial tinkering when the oven thermometer and the dial don’t match.

    Baking is very much about chemistry. The ingredients, the application of heat. I don’t play with baking recipes too much as it is easy to throw the chemistry off and waste a lot of ingredients and my time and effort. Large bananas vs. smaller bananas make for a difference in the volume of that ingredient. And that is just one ingredient. Leavening, the flower, the size of eggs, and so forth, all make a difference.

    On doneness, the best advice I ever read was to watch the bread, not the clock. If the edges are getting too brown before the center is done, tent it with foil.

  • Lisa

    If I’m going to substitute brown sugar for the white, do I use the same amount? Thanks.

    • Elise Bauer

      Hi Lisa, since the amount of sugar can vary from 1/2 cup to a cup, I think that anywhere in between would be fine for the brown sugar as well.

  • Rod Waterman

    My wife adds a small amount of apple sauce to the mixture and it makes an incredible difference.

  • Chad McKenna

    Has anyone tried browned butter in this recipe?

    • Anjali

      I just made a loaf using browned butter! Waiting for it to come out of the oven now. I’ll let you know how it tastes! So far it smells amazing while baking…

    • Elise Bauer

      I’m sure it would be amazing!

  • Maria H

    This is the best banana bread I have ever made or had!

  • kathy

    This is a great recipe!! Easy and delicious results!! Brown sugar can be used! The batter also makes about 18-24 mini-muffins — bake for about 20 minutes. Nuts and raisins can also be added but my grandchildren prefer just bananas!!

  • Kate

    Hi! If I want to double the recipe would I need to alter the cooking time? I will be using two 4×8 inch loaf pans.

    • Elise Bauer

      Hi Kate, great question. I’ve only made one loaf at a time. I’m guessing that maybe it might increase the baking time by 5 or so if you have two loaves in the oven? If someone else reading this has doubled the recipe, please chime in.

      • Tiffany

        I doubled the recipe and they cooked perfectly in 1 hour.

  • Tiffany

    Okay, so I NEVER leave comments – this is my first – but this bread deserves it. My family absolutely loves banana bread and I make it quite often. I use a different recipe every time searching for the perfect banana bread… that is until now – I made this recipe with a couple of substitutions based on what I had. I used whole white wheat flour, coconut oil, and half sugar half brown sugar (for one cup total). I also added a tsp of cinnamon because I love it in my banana bread. It turned out moist and delicious, and with plenty of banana flavor. So, no more searching, i found it. Perfect banana bread. Thanks!

  • gord

    Really good recipe

  • Lynne Santos-Innocente

    Right now, I’m prepping for yet another banana bread. I’ve discovered your site and this recipe about 3 years ago and I’ve used it ever since. My family loves it for breakfast and snack. That’s why I bake it often. I add chocolate chips so I reduce the amount of sugar each time. Lately, I’ve been adding pecan nuts to it and I’ve also tried baking it in muffin cups. Love, love, love! Just want you to know! Thanks!

  • Misha

    When saying 1/3 cup of melted butter, do you mean that or 1/3 cup of butter, melted? In other words, do you melt butter first then measure out 1/3 cup of it, or do you measure 1/3 cup of solid butter first then melt it?

    • Lesley

      Generally this is how it works in recipes:
      1 cup butter, melted – means melt a whole cup of butter
      1 cup melted butter – means measure a cup of butter that has been melted
      True, though, that when it comes to butter, it doesn’t make a ton of difference, definitely not for this recipe.

    • Elise Bauer

      Either way actually. It will make practically no difference in the result.

  • Karen

    I have an aversion to bananas, however, my family loves them. I just made this banana bread and added 1/2 cup mini chocolate chips….HOLY COW!!!! This is a keeper and I am a banana convert! I have been cooking with your recipes for several years and never commented. That is how good this was. Love you and your site. Keep up the good work!

  • Rachael

    FINALLY I have found the perfect banana bread recipe! Nothing I ever make from this site turns out wrong!

    I doubled the recipe, and used my slightly bigger loaf pans (10″) I then halved the butter with yogurt, and did half brown sugar half white. Turned out fluffy, flavorful, and perfect.

  • Lori

    Banana bread is my kryptonite, but this is the best banana bread recipe, Elise! I subbed 1/3 c. canola for the butter and added some coconut. Made it yesterday afternoon and it’s almost gone :)

  • Sandra

    I love this bread. I accidentally upped the melted butter to a whole stick, but boy it makes it so yummy. I added a teaspoon of baking powder for some rise. I also sugar the pan after greasing it. Such a great and simple recipe! Thank you!

  • Steven

    1 TSP of baking soda doesn’t really help it rise. Use 1 Tablespoon instead.

    • Elise Bauer

      Hello Steven, using a whole tablespoon of baking soda in this recipe may result in something that has a metallic taste. I don’t advise it. To get the best rise, make sure your baking soda is fresh (add vinegar to some and see if it vigorously bubbles), and work with an egg that is and at room temp.

  • Melissa

    Mine came out a bit burnt on the sides and slightly crumbly but it taste great!! My first time making a banana bread so I’ll say it was an achievement haha

  • Carla

    Yum! This really is the best banana bread ever. I’ve made it many times to your exact specifications and it is absolutely delicious! I’ve also made it subbing coconut oil for the butter and that’s good, but tastes a little coconutty instead of buttery. I think the proportions of melted fat, egg, fruit, and flour are the key to this loaf working out great every time. Last night I made it using half banana and half very ripe kiwis (because my silly husband actually eats bananas when I’m trying to make them get overripe). I subbed in some Midori Liqueur for vanilla, but I’m not sure I notice that flavor. This is my second loaf with kiwis and they were both great – the seeds look like poppy seeds and add a nice little crunch, you get the banana and kiwi flavor, but the bread is a little bit stickier than usual. So far using this recipe as a base for minor variations has always produced a dense, moist, delicious loaf, so Elise, thank you very much for this great recipe!

  • Mommy Lisa

    I up the vanilla and add dark chocolate chips. Put the chips in the flour so they don’t sink.

  • n

    LIke another reader says, 1 tsp baking soda does not make it rise. I wonder if it’s because of the method: I’ve never heard of putting the baking soda into the liquid, which activates it immediately, THEN mixing in other ingredients, in two more steps. I wish you would re-evaluluate this recipe. I’ve done it your way TWICE, and it’s not working. I’ve been baking for 50. yrs.

    I can’t use this recipe. I can’t waste the ingredients, and since I’m baking for a charity bake sale, I have to have a recipe (and site and baker) I can trust.

    • Arpit

      I put in a little less than a tsp of baking soda, and my bread rose ridiculously high. I replaced the all purpose flour with whole wheat and the sugar with powdered jaggery. This would ideally make the cake even denser, but it worked perfectly. Maybe the baking soda was off?

    • Charlotte

      Mine is resting just now and I commented to my husband that it’s one of the most gorgeously perfect (and risen) banana loaves I’ve ever made myself. First time trying it, so I see no change necessary to how the recipe is written :)

    • Dr A

      I’m sorry this recipe didn’t work for you because I and everyone I bake for really enjoy it. I live a mile above sea level and had no trouble with the rise. You could try stirring your baking soda into the flour and see if that helps or maybe try adding or substituting double-acting baking powder. Or try a recipe that people in your region have had success with.

    • Stretch

      I doubled the recipe and replaced one cup flour with rolled oats. I also added the soda right before adding the second cup of flour. If you add it before the flour the reaction will be lost. The flour holds the bubbles, egg and banana don’t.

  • Kari Pinkerton Silcox

    I’m currently living in Costa Rica on an organic farm with an abundance of ripe bananas. I didn’t have vanilla and I added some cinnamon, and then baked it in a square cake pan. I also made a lime/sour mandarin sugar glaze to drizzle over and it is the best banana cake EVER! Thanks for the recipe!

  • FussyMummy

    I’m from the Caribbean where bananas are always in season and was looking for a good bread recipe. I made this recipe today and it came out perfect! My only addition was some chopped walnuts I added just before i put the mixture into the pan. Will definitely make this again. Thank you Elise

  • Sonia

    It came out really good. I added milk because it seemed too
    dry and I added an extra egg too. It could have been because I put too much flour. Oh and I used stevia instead of sugar.

  • Arlene Nicholls

    Made my first Banana Bread added raisin n walnuts, my husband absolutely loves it….Great recipe Thank you..

  • MaryAnn Wasylewski

    Great recipe. So easy and tasty. Good recipe for children wanting to learn to bake.
    MaryAnn W

  • RHyde

    My go to banana bread recipe for four years now. Its the closest in taste to my grandma’s and mom’s recipe that became lost in the moving shuffle that is life. Simple ingredients make this bread perfect. My family can’t wait to eat it the moment it’s out of the oven. Thank you for sharing with us so I can make good memories with my children.

  • Jo

    I’ve lots of ripe bananas at the moment and searching for a great banana bread recipe. You know what? All the comments here makes me wanna give it a go! But just a quickie. Can I swap the all purpose flour for something else? Cos I’m gluten intolerant.

    • Elise Bauer

      Hi Jo, I haven’t tried making this with gluten-free flour, but if you do, please let us know how it turns out for you.

      • Rebecca

        I’ve been making this bread for almost a year now, and because I’m gluten intolerant as well, I use the Betty Crocker All Purpose Gluten Free rice flour blend. It’s a straightforward, no hassle flour blend, and the bread comes out moist every time! The only noticeable difference is that it doesn’t brown quite the same way that wheat flour does.

  • Matty

    Hi! I followed the recipe, but added 2 tsp of homemade vanilla, fresh baking soda, but put the batter into silicone molds for small muffins. Baked at 350F for about 17 minutes. The texture of the batter looked awesome, but it didn’t rise very well, not much of a crown on the top of the muffin. It tasted moist and cooked through. The aesthetics were just off. Any suggestions?

  • Dah Yang

    We’re trying this out for our food project. Can we ask if adding desiccated coconuts improves the nutrition value and taste?

  • Brenda Oldfield

    LOVE this recipe! Easy and delish. I added a little cinnamon. Yum!

  • Daniel

    No yeast?

  • sabrina

    Didn’t think much of this recipe. I won’t use it again.

  • Esin Aksan

    This is a great recipe! I only add a pinch of cinnamon and a cup of chopped walnuts. Turns out delicious every single time! Thanks so much for sharing Elise!

  • Jorgeana

    I tried this recipe a few days ago and it was great. We tried it a second time adding nuts. It was delicious. Tasted just like the bread my mom made when i was little.

  • Ooji

    Hi can you please tell me how much time and temperature it need to bake in a microwave?

    • Elise Bauer

      Hello Ooji, this isn’t a microwave recipe. I don’t know how one would make this in a microwave.

  • Suzy

    This is my go to for banana bread. I make a crumbly top with 2T butter, 1/4 c. flour and 1/4 c. brown sugar.

  • Angela

    Doubled recipe, made in bundt pan, added pecans, and swapped the butter for melted coconut oil (cup for cup) and butter flavoring and WOW this was delicious!! (For my bundt pan it only took about 40-45minutes to cook!) I could smell it across the house and it tasted as amazing as it smelled! Deffinately keeping this!

    • Elise Bauer

      I’m so glad you liked it Angela! Glad it worked for you with coconut oil and in a bundt pan.

  • Ginny

    My husband really likes this recipe. I did tell him about. Chocolate banana bread. His comment: “stay with the regular recipe!”

  • Mary

    Love this receipe
    I’ve made this twice – adding walnuts – and every time it turned out amazing
    Simply delicious !!

  • Laura

    What if i only have self-raising flour?
    Do i just leave out the baking soda?

  • TeeJay

    FAB-U-LOUS!! Tried recipe as a loaf & muffins! Perfect! My daughter took the muffins to share with her college friends, she came back with an empty container! Will be making more to share with my co-workers! Yummy!

  • Lisa

    We LOVE this recipe! Delicious and super easy.
    It’s amazing on its own but sometimes I add in 3/4 cup chocolate chips and its gone in an hour . We are gluten free and I use trader joes gf flour blend and add 1/2 tsp of xanthan gum or guar gum to help it rise.

    • Stacey Patrick

      I am gluten free as well. Hard to believe I was so distracted that I forgot to add in the xanthan gum. Can’t wait til it gets done, to see how it turns out.

  • Colleen Custer

    This is my go to banana bread recipe. I have never had a complaint. I use the lesser amount of sugar and comes out perfect every time.

  • Kathy

    This is a really great recipe… one can’t really get it wrong… moist and flavorful each time! I used only a small amount of mini semi-sweet chocolate chips and reduce the sugar as suggested. I’ve used as many as 4 bananas (very ripe bananas left) and it still came out great! Thanks!

  • Natalia

    I love this banana bread recipe, and have been using it for years. Thank your sharing it with us. It’s amazing how far this recipe how come. Goes to show you how good it is :)

  • Earl Santos

    I dbl the recipe. Added almonds. Made three loaves. Very moist. Sprinkled powered sugar and served at a party. Gone in minutes.
    Thank you

  • Michael Suhajda

    I’ve made this many times and the loaf is baking in my Breville toaster oven as I type this! I’ve added 11/2 cup each of chopped pecans & chocolate chips< It smells wonderful & I can hardly wait! It's great with my morning coffee!

  • Susan

    My family finally fessed up that they aren’t eating bananas because I make this bread. It is. Favorite here!

  • anna bonamy

    This was a great recipe! I always try new ones but I think I’m going to stick with this one for a while. How many servings should it make though?

    • Elise Bauer

      About 10-12 slices, depending on how thinly you slice the banana bread.

  • Toni

    I’m never quite sure on this – should breads and cakes be refrigerated once baked and cooled? The texture changes so much when you put it in the fridge, but I don’t want it to go bad. Where do you store your banana bread, Elise?

    • Elise Bauer

      Hi Toni, I just wrap the bread in foil and let it sit on the kitchen counter. It will last for days that way. If I need to store it longer, then I wrap it first in plastic wrap, then aluminum foil, and freeze it.

  • Terri

    Best banana recipe. So much flavor, easy instructions and only used 1/2 cup of sugar. This is a keeper. Thank you

  • Michelle (What's Cooking with Kids)

    Your banana bread has been my “go-to” for years! It’s SO easy and I love how it doesn’t require a mixer! xo

  • Rebeca nunez

    Not sure what I did wrong but it came out very thick, not fluffy. Very heavy if that makes sense. It tastes sweet but something is off. I followed the recipe to the T. I also found that I had to cook it for 70 mins because every time I stuck the knife inside it was still wet like a brownie is (not dry like a cake). I’d appreciate it if anyone can give me some advice as to how to fix this. Thank you.

    • Marla Welch

      If you used baking powder and not baking soda you miss the rise and get a more dense/wet loaf. It’s a common baking mistake. Typically you can sub, but baking powder loses its leavening power as it ages. Otherwise I’m as stumped as you! I’ve made this particular recipe countless times and always have consistent tasty results. Hope I helped a little.

  • Kat

    I have been making this banana bread as written for years. I love that I can have it in the oven in 10 minutes and it is always delicious.

    My elderly mother has recently moved in with me and she loves to have it in the morning with her coffee, so to make it a little more nutritionally dense I have made the following subs and it is still awesome. I use King Arthur’s whole white wheat flour, coconut oil instead of butter, 1/2 cup of palm sugar and add in some chopped nuts and raisins.

    Thanks Mrs. Hockmeyer! And thanks for sharing Elise!

  • Jennifer Hinds

    Mine came out really soft in the middle but I used a mixer and baking powder. I think it is the best I have eaten but my son says so-so.

  • Abena

    So I had 5 bananas about to go bad and I said to myself no way am I throwing these out. I searched for simple banana bread recipes that didn’t require mixers and viola I saw this awesome recipe. This is the first time I’m baking something off the internet and it turned out so good even after doubling the quantities. And I baked it in a cake tin because I don’t have a loaf tin. It came out so good that just about a quarter of it is left and I only baked it last night! Thanks alot for this.

  • Gerry

    Just finished baking. House smells wonderful. I used 3 bananas and two eggs. The darn thing came out like a picture in Southern Living. Tastes like my mom made it. This is my go to cake. I tried to figure out the calorie count using the above adjustments, and came up with about 1980 cal per loaf. If you do 12 slices, that’s about 165 cal per slice. Not bad for a mid morn snack with a cuppa coffee. Thank you so much!

    • Linda

      Best banana recipe EVER … and I’ve been making banana bread for 44 years. Tastes great made with 1/3 cup of sugar (bananas are so sweet) and of course, nuts. Thank you for my new go-to!

  • Celia

    Should the butter be salted or unsalted? Thank you!

    • Elise Bauer

      Hi Celia, I usually use unsalted butter when I bake, but you could use salted butter if you want.

  • Layla George

    I think next time I’ll double the eggs. 2 instead of 1. Made muffins and they were very dense. Or I’ll add an extra banana.

  • Emily

    Quick question- why is it baking soda in the recipe instead of baking powder? Without an acid of some sort I thought it is always baking powder? Thanks!

    • Elise Bauer

      Hi Emily, baking soda creates leaving when mixed with an acid, and it also creates leavening when heated. Just try pouring boiling water over some baking soda some time and you’ll see. (In fact, it’s a great way to unclog a drain. Dump a cup of baking soda over the drain opening and pour boiling water over it.) I like the use of baking soda in this recipe because it’s a lot harder for baking soda to go flat than baking powder. Baking powder loses its leavening power over time. Every try baking something with old baking powder? No rise, so disappointing.

  • Lisa

    This was my first attempt at making banana bread…huge HIT in my house! I added some milk chocolate chips because we are chocolate lovers and it was amazing! Thank-you for the recipe…simple and satisfying :)

  • Momof2Terps

    Just made this and added roasted chopped pecans. So simple and truly delicious. My husband commented how perfect this was. I used four over ripe bananas and made as is besides adding pecans. Highly recommend.

  • Holly

    Great recipe, but the 10 minute prep time is not realistic.

  • Janice Hernandez

    Ive made a thousand different banana bread recipes, this is the easiest, recipe ive ever made, I added cranberries and pecans, it was simply delicious . Janice

  • Cathryn

    I’m trying to make this right now and unfortunately i don’t have baking soda!! can anyone offer a substitute and save me from having to make a special trip!! Thanks in advance!!

    • Cheryl E

      I’ve made banana bread recipes before, and they come out OK, but VERY DRY, to my liking. My husband and son had no complaints, but I did. This recipe is PERFECT for myself and my family. I’ve passed it on to my friends and their families love it TOO!! THANKS, I’M DEFINITELY A FAN!!

    • Shanna Heidelberg

      I googled it when I had this issue. Said to use baking powder instead but double the amount called for and nix the salt called for. Hope this helped for future baking.

  • Kevin

    This is the first time that I’ve ever made banana bread. The recipe is great and I love that it is so moist. I added a little bit of home made molasses my dad makes during the fall. It turned out awesome. Thanks for posting the recipe.

  • Shirley G

    I loved ths recipe and so did my family! I’ve searched for a good banana loaf recipe and THIS IS IT! I cut the sugar back to 1/3 cup and it came out a bit dry, but very tasty. I’ll try a bit of milk or 2 eggs and some cranberries next time, but this on is a keeper!

  • Bridget OConnor

    I LOVE this recipe. I cut the sugar entirely and use 1/4 cup of honey. I also add cut strawberries, chopped walnuts, and some chia seeds that I soak into gel form. I’ve done it as bread and as muffins and both are a HUGE hit!! Thanks so much :)

  • lynn

    I tried this recipe and it’s great. I substituted all purpose flour for oatmeal flour (blended oats ). It’s easy

  • Katherine M

    Hi I’m trying to sub a gluten free flour blend, anyone happen to know the weight of the 1 1/2 cups flour? Thanks!!

    • Barbi

      I saw this from Lisa’s comment below:
      “We are gluten free and I use trader joes gf flour blend and add 1/2 tsp of xanthan gum or guar gum to help it rise.”
      Hope that helps! :)

  • Nicole

    This banana bread recipe is my 10 year old son’s specialty. It’s so wonderfully simple that he can make the whole thing with no supervision (well, other than taking it out of the oven). Win-win for both of us!

  • Han

    Anyone try using sour cream in the recipe as well? If yes, how much and did it require a change to any other ingredients? Thanks!

    • Maka

      I used about a tablespoon and didn’t change any of the ingredients! Been doing it the same way for years!

  • Heidi

    I made this last night and it was delicious! I added a quarter cup of ground flaxseed’s to hopefully at some kind of health benefit LOL. I was looking up healthy low-calorie banana bread recipes just this morning and I came back to this one because this one has less butter and sugar then the ones that are supposedly healthier!

  • Devonet

    I made muffins out of this recipe. The cook time was around 28 minutes. Glad I checked them and didn’t let them cook the entire 50! They’re delicious!

  • Tiffany

    This recipe is great!!! And so simple! I added some quick oats, chocolate chips, and sprinkled cinnamon on top. Delicious! I might add chia seeds next time.

  • Shannon

    Loved this recipe. we added 1/2cup chocalted chip. We used gluten free flour Was awesome.

  • Maggie Delaney

    Hi! Have nevrr left a comment before but really needed to on this one. Have made soooo many banana bread recipes…… This one was by far one of the best EVER. So simplistic but delicious!!! I did add 4 T of sour cream and exchanged banana emulsion for the vanilla snd added chopped pecans. I doubled the batch and it made 6 small loaves ( disposable tins) it came out perfect!!! I have found the recipe i have searched for ……. Thank you. Its a WINNER!

  • Laura

    This is my go to banana bread recipe so easy and I’ve been told its the best bread ever

  • Melissa

    I made the bread this morning, it was going to be dessert for our family dinner. However I couldn’t wait and decided to try it and I love it. Now let’s hope there is some left for dessert after dinner. Thanks for sharing!

  • Yeap

    Hi Elise,

    My pan size is 8cmx17cmx6cm. How can I adjust the ingredients?

  • Lori Perry

    I am 51 years old and a pretty good cook, but banana bread has been my nemesis. I have never made a loaf that wasn’t overlooked or “wet” in the middle… until now!!!
    Thanks for this super easy, super delicious recipe. I added nuts and put in a little extra banana (I only made it in the first place because I had some bananas about to go bad.). So delicious!

  • Amy

    This recipe was easy but the batter wasn’t liquidity and it baked in about 30-40 minutes instead of the 50-60 minutes. This was really super easy
    Thank you so much for this recipe

  • Doreen

    Can I use self raising flour without the baking soda?

    • Elise Bauer

      Hi Doreen, I haven’t tried making the banana bread with self rising flour and no baking soda, but I don’t see why it wouldn’t work.

  • Jessica

    Love this simple delicious recipe! Thanks!

  • Nadine Mc Mains

    I have been baking banana bread for years but recently I have had a problem with the center sinking after it is out of oven. I have checked all condiments.. baking soda etc were all good. I also use baking powder in my recipe. What could cause this… the recipe you post does not use baking powder.

    • Lin in PA

      Using baking powder when it’s not called for can cause the sinking. It’s the same with adding too much baking powder. Only use what is called for.

    • Sofia

      Have you tried baking at a lower temp for longer time? Make sure you don’t open the oven door repeatedly.

  • Anne

    I tried making this and it turned out good. Thank you.

    I just have a question though. If I decided to double the serving, should I also double the salt and baking soda, or just leave it as one teaspoon?

    • Elise Bauer

      Hi Anne, if you double the recipe, you should double all of the ingredients.

  • #StaroftheSea

    I was wondering if anyone has ever made this without vanilla before? :-)

    • Holly

      I often do this both with and without vanilla, not one person has ever noticed. And I bake these weekly as it is a family and neighbour favourite.

  • Nicole

    Great recipe! Love that you can do all in one bowl. My mom always says to double the amount of bananas in most banana bread recipes. I did and it still turned out great and even healthier.

  • Oj

    This is the best banana bread recipe I have ever baked. It became a classic in my kitchen: Simple, healthy and delicious. I put 1/3 of a cup sugar which is enough for me with 2 bananas only, was not as good when I put 3 bananas.

  • Stcyd04

    Can you replace the all purpose flour with quick rising? If so do you cut out the baking soda?

    • Elise Bauer

      I suppose you could use quick rising flour. In that case I would only use a teaspoon of baking soda, or cut it out entirely. If you make it with quick rising flour, please let us know how it turns out!

  • T

    Turned out amazing, will continue to use this recipe in my home!! :)