Banana Bread

Banana bread 5

If you’re anything like me, you need a few good banana bread recipes. I’ve never been able to accurately predict my family’s banana consumption: one week we go through ‘em all; the next, they sit untouched, rotting in the bowl. This irresistibly tender and moist banana bread with a crisp crust is my go-to recipe. It’s phenomenal right out of the oven, and delicious all over again when you toast it for breakfast the next day. You’ll notice that it doesn’t rise as much as other quick breads or crack in the center; that’s because it has less flour, which makes it more of a banana bread-banana cake hybrid.

Personally, I like my banana bread chock full of extras – nuts, coconut, you name it. But if I want to make everyone happy, especially my daughter who feels strongly that such things do not belong in her banana bread, then I make this. It’s perfect plain, but feel free to add some toasted chopped nuts if you like.

Banana Bread

Print Recipe
Servings: Makes one 9 x 5 inch loaf
Total Time: 1 Hour


  • 1-3/4 cups cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas, from 2-3 large bananas
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons vanilla extract


  1. Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
  4. On low speed, stir in flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 45 - 50 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
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  • Melissa

    Favorite recipe for banana bread and I have tried many! Another bonus about this recipe is that it uses melted butter… perfect for the last minute baker!

  • I adore banana bread..yours looks wonderful!

  • brandon

    awesome recipe.
    i made it earlier tonight and am waiting until tomorrow to slice it open, but from the outside, it looks perfect!
    i topped it with a mix of sugar, brown sugar, and cinnamon. surely this will be a treat =)
    also, it makes the house smell great!

  • Eleen

    So easy and so good. My whole family loved this :)

  • Sheryl

    Marielle made this bread last week and it came out awesome!!! She can’t wait to make the pumpkin one next.

  • Esther

    This bread is great – even days later! My husband loves to toast it for his breakfast (that’s the extent of his cooking). It has the best flavor & texture! This is a keeper!!

  • Alla

    Wow, I just made this chicken and it is amazing! Thank you for the recipe! next: banana bread. :)

  • Karma7

    I made this yesterday and it was gone by today. It’s so simple, yet so delicious.

    After looking everywhere for a nice, simple, quick banana bread recipe, this is the one for me!

    Thank you for another great recipe!

  • Margot Garofalo

    Made this as mini muffins and the kids loved them!

  • Charmie

    On my list for this week and an extra for the freezer. :)

  • Julie M.

    I had some brown bananas the other day, so made your banana bread. My kids loved it, and I made mini loaves for my daughter’s teacher….she LOVED it too!

  • Deanna

    This looks delicious, and fairly light and moist as well.

  • Star K

    Awesome recipe. Super moist and delicious! I added about 1/2 cup chopped walnuts and 1/2 teaspoon of cinnamon to this recipe. The house even smelled heavenly while it was baking.

  • Donna Hudson

    Currently there are 3 over-ripe bananas on my kitchen counter. I dropped by to see if you had a recipe. This one looks great! Love the idea of using melted butter. No waiting…

  • Anne

    I love banana bread! I’ll have to try this one out….

  • Alison

    The BEST banana bread recipe ever. Though I must admit I usually add chocolate chips. :)

  • Charmie

    Love this bread for the main reason its not as sweet tasting as other BB recipes I’ve made. As soon as I took it out of the pan, I couldn’t help myself. This bread is Delish!!!

  • Aylin

    I always look for a great banana bread recipe because making them into muffins is so much easier for my family-We are the grab and go type! I have made this one and is so easy and super moist. It is definitely going into the archive, thank you so much!

  • Judy

    I am drooling just looking at this recipe. Will be making this tomorrow and I can’t wait.

  • Tracy

    I’ve replaced my old banana bread recipe with this one. This is a family favorite and I make it at least once a month. I adjusted your suggested cook time. It takes 55 minutes in my oven.

  • Aylin

    I have made this banana bread lots of times! I’m always on the lookout for banana bread recipes because I always have them in the freezer. I have made these into muffins as well as adding chocolate chips inside the batter. Family and I LOVE, LOVE, LOVE this one best! Thank you Jennifer

  • Becky

    This really is the best banana bread recipe I’ve ever made — and I’ve made lots! It is very moist without being too soggy and sweet. Thanks for sharing!

  • Emily

    I made this recipe yesterday and I absolutely love it.

    Instead of using 1+3/4 cups all purpose flour I used 1/2 cup soy flour and the rest mostly all purpose flour (I actually didn’t have enough all purpose flour so I had to use a little bit of whole wheat flour).

    Also since I only had 1 egg available I used 1 tbsp soy flour mixed with 1 tbsp water along with that 1 egg.

    Since I was using soy flour I had to reduce the oven temperature to 325 and cook for about 55-60 minutes (soy flour browns more quickly than all purpose flour).

    Even though I was pretty unprepared to make this recipe I worked around it and it turned out to be quite delicious. It also tastes nice with some sweetened condensed milk drizzled on top.

  • Alexandra

    Can I use salted butter instead??

    • Jenn

      Hi Alexandra, It’s okay to use salted butter but you should definitely cut back on the salt in the recipe (my guess is by half, but can’t say for sure because it depends on the brand of butter).

  • Beela

    Tried this recipe. My family loved it. Added almonds to it. Thanks for this recipe. :)

  • Nicole

    I make this once a week now! It’s the only thing my daughter wants for breakfast these days. I cut the sugar and double the bananas. It makes this cakey and super yummy – not that it wasn’t already!

  • Starr

    I baked five mini loaves with this recipe. Baked it for 35 to 40. Awesome to bring to work for snack!!! Yummy!!!!

  • Kalani

    I made this tonight and it was so good! Made it in my countertop convection toaster oven, just lowering the temp by 25 degrees, and put a foil top for a few minutes so that it wouldn’t darken too quickly. A great recipe- thank you!

  • Brenda

    OMG, this is the best banana bread ever. I Made it up this afternoon for the holidays and followed the recipe exactly. The house smells amazing and the slice that I snuck tasted even better. :D Can’t wait to show it off at the family’s tomorrow. Thanks for the amazing recipe!!

  • Mary

    I have made this bread numerous times, and it has always been a success. The only ingredients I added were nuts and mini chocolate chips. It’s always a hit.

  • Aylin

    This is my go-to favorite recipe! I have added chocolate chips sometimes for a bit of chocolate flavor. I highly recommend anyone to make this. Thank you so much!

  • Nicole Conger

    This is the BEST banana bread recipe! Even better since I add chocolate chips and walnuts yummmmmie

  • Catharine

    Perfect recipe for my very ripe bananas. It was delicious.

  • Val Ferguson

    My favourite Banana Bread.

    What more can I say except the chocolate version is also a huge hit in our house.

    Absolutely YUMMY!

    Love your website. My go to place for inspiration .

  • Lucille

    I made your recipe exactly as it says and it is excellent. Moist and tasty. Wish I had more ripe bananas right now. Thanks.

  • Katie

    Delicious bread!

  • Roberta

    I am making this now. I can’t wait to taste it! :)

  • Ginger

    I’m with your daughter. – nothing belongs in banana bread except bananas. Thanks for the great recipe. So hard to find a good one without all the extras.

  • Shereen

    Thank you so much for this wonderfully simple & delish recipe! It’s a hit with my family. No more throwing away over-ripe bananas for us :)

  • Magda

    Your recipes are amazing! You should make a youtube channel. I would totally subscribe to it!!!

    • Jenn

      Thank you, Magda!

  • Esther

    This is the ONLY banana bread recipe I use – it always comes out great! My husband loves banana bread (I make it & freeze it also) & this is the best I’ve tried.

  • Sharon

    One of my perennial favorites! It turned out beautifully and did not last very long!

  • Melinda

    I made the banana bread this morning and as I write, my 3 year old and I are eating some right now. DELICIOUS.

  • val

    This is sooo good.

    The best banana bread recipe that I have tried, and I have tried many!!!!

    My son loves this while it is still warm from the oven.He loves it so much that there is not always much left for sharing!


  • janey

    im so gonna make this !! i was wondering if i could reduce the sugar to maybe 1/2 cup ? what other changes will i need to make to the recipe if i were to reduce the sugar.. i don’t wanna ruin the entire recipe. haha. althou my family love cakes.. but we aren’t so much of a sweet tooth, so i guess reducing the sugar a little will make everyone happy. :)

    • Jenn

      Hi Janey, I think it would be okay to reduce the sugar to a 1/2 cup without changing the recipe.

  • mich

    Hi, can i use aluminium foil loaf pan ? cause i don’t have metal loaf pan on hand.

    Also if i wanto make into muffin can i use freestanding paper cases instead of muffin tin?

    May i know any changes need to be made to the temperature and baking time? Pls advice. Thks.

    • Jenn

      Hi Mich – Yes, it is fine to use an aluminum pan. The freestanding paper cases should work fine for muffins; cooking temperature would be the same but cooking time will be less. It’s hard to say exactly how long b/c it depends on the size of the muffins, but I’d start checking after about 18 min. for standard muffins.

  • Sue

    Looks great but please can you give a gluten free version.

  • Nicole

    A friend sent me a link to this website. Recipes look great and can’t wait to try them :)
    This banana cake recipe is very similar to the one i currently use but i’ve never heard to put lemon juice in the batter. Can someone explain the reason for the lemon juice? Thanks

    • Jenn

      Hi Nicole, You won’t taste the lemon juice; it just reacts with the baking soda to help the bread rise.

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