Banana Bread

Tested & Perfected Recipes

This banana bread is phenomenal right out of the oven and even better toasted the next day.

banana bread

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, browning in the bowl. This is a delicious and easy way to use up those bananas that may end up getting tossed because they are past their prime.

This tender 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. My family prefers this plain, but feel free to add nuts or chocolate chips, if you like.

What You’ll Need To Make Banana Bread

ingredients for making banana bread

How To Make Banana Bread

In a medium bowl, combine the flour, baking soda, baking powder, and salt.

dry ingredients in mixing bowl

Whisk to combine.

whisking dry ingredients in bowl

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes.

creaming butter and sugar

Add the eggs one at a time.

adding eggs one at a time

Beat well after each addition.

eggs fully incorporated

Add the mashed bananas, lemon juice and vanilla extract.

adding the mashed bananas, lemon and vanilla

Mix well. It will look a little grainy at this point; that’s okay.

grainy batter

Add the flour mixture.

adding dry ingredients to wet ingredients

Beat on low speed until just incorporated. Do not over mix.

finished banana bread batter

Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.

banana bread batter in loaf pan ready to bake

Let cool in the pan for about 10 minutes.

baked banana bread fresh out of the oven

Then turn out onto a wire rack to cool completely.

banana bread cooling on rack

Enjoy!

banana bread

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Banana Bread

This banana bread is phenomenal right out of the oven and even better toasted the next day.

Servings: Makes one 9 x 5 inch loaf
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 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

Instructions

  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, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little grainy at this point; that's okay.
  4. Add the flour mixture and beat on low speed 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, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
  5. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 slice
  • Calories: 208
  • Fat: 9 g
  • Saturated fat: 5 g
  • Carbohydrates: 30 g
  • Sugar: 14 g
  • Fiber: 1 g
  • Protein: 3 g
  • Sodium: 394 mg
  • Cholesterol: 51 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi Jenn, I added half a sliced banana on top, but the loaf came out super wet under the banana. Was it just not enough time in the oven or the added banana added too much moisture? I had to carved out everything in the middle cus of the wetness and almost raw batter.

    • — Serena on August 4, 2019
    • Reply
    • Hi Serena, I do think the banana may have added too much moisture.

      • — Jenn on August 5, 2019
      • Reply
      • If I wanna try this again, should I reduce the banana in the bread mixture or what would you suggest I do?

        • — Serena on August 9, 2019
        • Reply
        • Hi Serena, I probably wouldn’t add the banana to the top. Sorry!

          • — Jenn on August 11, 2019
          • Reply
  • THE best banana bread recipe ever! My loaf turned out exactly as noted; tender bread with crispy crust. Thank you Jenn!

    • — Karen on July 28, 2019
    • Reply
  • Hi Jenn I love your recipes and this banana bread is great too, however the recipe would be more consistent if the measurements especially for flour was by weight not cups.

    • — Gillian on June 27, 2019
    • Reply
    • Hi Gillian, So glad you enjoy the recipes! This recipe actually has weight/metric measures as well. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.

      • — Jenn on June 27, 2019
      • Reply
  • Can I replace lemon juice with apple juice

    • — Dee on June 7, 2019
    • Reply
    • Hi Dee, the lemon juice reacts with the baking soda in this recipe to help the bread rise. You can make it without it, but the bread may be a little flatter/heavier. Some other readers that commented that they didn’t have lemon juice and used orange juice or apple cider vinegar successfully. Hope that helps!

      • — Jenn on June 7, 2019
      • Reply
  • I love this recipe! It turned out great even though I used 2 glass loaf pans (all that I had) as I doubled the recipe. I used a gluten free flour mix substitute (Namaste from Costco) which I always use for any king of recipe calling for flour. I did need to bake for a full 50 minutes at 350F. Outside got a bit dark but I like the crispiness and it was really delicious. Will become my “go to” banana bread recipe. Thanks Jenn!

    • — Sophie on May 26, 2019
    • Reply
  • I made this for a bake sale at work and just got handed a certificate from a manager for the Best Banana Bread EVER. I only looked at this site for the perfect recipe. Jenn never lets me down!

    I never got a chance to try it, but I still have plenty of bananas left and will likely make a full-sized loaf for myself now. One recipe filled a mini loaf pan that holds 8. I baked them for 20-22 minutes ( a bit of experimentation there).

    • — Deborah on May 21, 2019
    • Reply
  • Delicious! Easy to make, moist and full of flavor. I thought I had the perfect banana bread recipe but this one is by far the best recipe I ever had. Thank you, Jenn, for sharing your recipes. I also love your cooking book.

    • — Velia on April 28, 2019
    • Reply
  • How many small loaves does this make???

    • — Matie on April 25, 2019
    • Reply
    • Hi Matie, I haven’t made this in mini loaf pans but I would guesstimate that you could get 2 – 3 loaves out of it. Hope you enjoy if you try it!

      • — Jenn on April 26, 2019
      • Reply
    • I used a multi loaf mini pan (8 for 1) and got 8 decent sized mini loaves out of it.

      • — Deborah on May 21, 2019
      • Reply
  • This banana bread is easy and delicious. But, after 45 minutes my banana bread was not cooked all the way through. I left it in for an extra 5-10 minutes at 350. I love all of Jennifer’s recipes! So good!

    • — Sara on April 14, 2019
    • Reply
    • Great recipe, I substituted egg whites for the eggs and used natural applesauce and 1/8 C canola oil for the butter.
      I like to use very ripe bananas, the darker the better
      Thanks.

      • — Kathie Keller on April 14, 2019
      • Reply
  • Wow! I loved this banana bread. I wasn’t sure if I would since it was so simple. My other recipe uses a lot of spices like cinnamon and nutmeg. But this was so delicious and easier to make. A slice warm from the oven with a little butter—amazing. It was really moist even though I overbaked it a little. Just made the top a little crispy, which I liked anyway

    • — Victoria on April 12, 2019
    • Reply
  • This is my go to recipe for banana bread. I even wrote it down in my notebook in case I wanna make it but no internet. I sub the regular sugar with brown sugar and it smells so good 10 mins into baking. I feel like it also add more moisture to the bread. But one thing I could of swear from copying the recipe down to my notebook, was that this recipe used to call for melted butter. I still use the melted butter cus it’s just easier without having to wait for it to soften.

    • — Serena on April 11, 2019
    • Reply
  • I’m a new baker and this is the first banana bread recipe I’ve ever tried. It’s is now my go-to; I even baked a lot of loaves as giveaways last Christmas and got many compliments. I love chocolate so I usually add chocolate chips. Even my picky nephew loves it.

    • — Jillian on March 9, 2019
    • Reply
  • I loved the bread. I added chocolate chips and it seemed the inside was a bit wet after 49 or 50 minutes of cooking. Would adding the chocolate chips increase moisture?
    I bought your book last year. I love it and think you could do a second one for just your baked goods. 🙂 🙂 Thank you so much.
    Denise

    • — Denise on March 3, 2019
    • Reply
    • Hi Denise, thanks for buying the cookbook and so glad to hear you like it! 🙂 The banana bread should bake for 60 to 70 minutes so it makes sense that after 49 or 50 minutes it was still not fully baked inside. Did you let it go for the full 60 to 70 minutes?

      • — Jenn on March 5, 2019
      • Reply
      • Jenn, the recipe says to cook for 40-45 minutes @ 350*. I love this recipe! Just thought it was my oven that caused the problem.

        • — Janet on March 11, 2019
        • Reply
      • Jenn, this looks amazing & I can’t wait to try! could you clarify, above you state longer baking time than indicated on the recipe instructions. Which do you recommend?

        • — RK on April 24, 2019
        • Reply
        • Sorry for the confusion! It should bake for 40 to 45 minutes. Hope that clarifies. 🙂

          • — Jenn on April 24, 2019
          • Reply
  • After shovelling 2 driveways I felt I deserved a treat. I’ve been using the same banana loaf recipe since I left home for university-36 years ago. No more. This will be my new go-to. Added milk chocolate chips and made as muffins. For some reason these are particularly light and airy. Very very good. Nailed it again Jenn.

    • — Sherry. Kelowna, British Columbia. on February 8, 2019
    • Reply
  • Hi Jenn,
    Today I made your banana bread. One of my bananas was from the freezer and very wet so I reduced the lemon juice to one tablespoon and used powdered lemon for the other. Also I opted for two smaller metal pans as I only had glass pans in the larger size. I added pecans. It turned out perfectly. We both agreed that the lemon added a pleasant brightness to the recipe. Thank you for another hit!

    • — Lisa on February 3, 2019
    • Reply
  • Hello, I have made this delicious bread so many times and it’s always a hit. The only issue I have is that every single time I make it no matter what I adjust the edges are always slightly too crisp/almost burnt. What am I doing wrong? I have a fan oven so I have adjusted the temperature down to 160 degrees Celsius.

    • — Sadia on January 24, 2019
    • Reply
    • Hi Sadia, glad you like the bread. You may want to decrease the oven temp by just a few more degrees, or you could loosely cover the loaf pan for about the last 10 minutes of baking to keep the edges from browning more than you’d like. Hope that helps!

      • — Jenn on January 24, 2019
      • Reply
  • I love all your recipes, Jenn, and your wonderful teaching style. You provide so much more than just a recipe. You offer helpful tips every step of the way through each recipe, which I appreciate. I’ve made this banana bread recipe several times and always enjoy it. I have two questions for you: 1) You call for a metal 9×5 pan. I have a glass pan of that size, which I used. I also have smaller 8.5×4.5 pans that are metal. How important is it to use a metal pan? And how important is the size when both pans are so close in size? 2) More often than not my bread is done except for the top middle. So I bake the bread longer to finish that middle. My oven runs hotter than your recipes call for so I bake this bread at 340 for 42 minutes. I sometimes turn off the oven for the last minute or two to fully bake the center without drying out the outer edges. But this center issue is a problem. I feel that my bread would be slightly moister if I didn’t have to continue to bake it once all but the top center is done. Looking forward to your reply.

    • — Karen on January 14, 2019
    • Reply
    • Hi Karen, I believe the issue is the glass pan. In general, when substituting a glass baking dish in a recipe that calls for a metal baking pan, you should lower the oven temperature by 25°F, as glass transfers more heat than metal. And even though 9×5-in and 8×4-in pans are close in size, it’s important to use the pan that is called for. Hope that helps and so glad you like the recipes!

      • — Jenn on January 14, 2019
      • Reply
      • Yes, Jenn, your reply is both helpful and fascinating. I now understand how using a glass pan rather than metal is causing the problem that I asked you about. Many thanks for your help!

        • — Karen on January 15, 2019
        • Reply
  • Very Good! Added Chunks of chocolate and it was a crowd pleaser…Thanks!

    • — Nora on December 30, 2018
    • Reply
  • This is a very moist banana bread. I’ve made this recipe many times and it never fails. I sometimes add chopped nuts but never alter the recipes because they work! Loved baked gift also.

    • — JoAnn Grau on December 20, 2018
    • Reply
  • I’ve made this numerous times and it’s excellent!! Can the recipe be doubled?

    • — Lori on December 13, 2018
    • Reply
    • Sure, Lori, just divide the batter between two loaf pans. (And glad you like it!)

      • — Jenn on December 13, 2018
      • Reply
  • incorporate the banana juice into the batter.

    • — Jennifer on December 9, 2018
    • Reply
  • This was good but not our favorite banana bread recipe.

    • — LisaR on November 25, 2018
    • Reply
  • It’s a super yummy banana bread as it is but my husband is gluten free. How can I make this recipe gluten free?

    • — lori on November 21, 2018
    • Reply
    • Hi Lori, I would try a gluten-free flour blend in place of the all-purpose flour. I’d love to know how it turns out if you try it.

      • — Jenn on November 22, 2018
      • Reply
  • I have tried many banana bread recipes over the years, and this one is the BEST! It’s a little bit more effort than the usual ones made with vegetable oil in that you have to cream the butter and sugar in this recipe; however, I think it is well worth the tiny bit of extra work! I love that it is less dense and oily. I will be making this again and again!

    • — Julie on November 2, 2018
    • Reply
  • I admit I had low expectations because my bananas, frozen and thawed, were disgustingly brown and slimy. I was afraid they had fermented, but I had faith and made the recipe anyway with my 3-year old daughter. I will never try another banana bread recipe. Until now, I could never get banana bread to bake fully on the inside. Now Jenn’s recipe is my secret weapon!
    My edits: I used only 2/3 of the sugar called for (it came out with an amazing caramelly flavor) and I used 25% whole wheat flour, 25% oats, and 50% white flour. I also added chopped pecans. I love a hearty, chewy, nutty texture in a banana bread, and this is exactly what I got. Total win.

    • — Audrey P on October 23, 2018
    • Reply
  • Made it but put 1 tsp lemon extract instead of lemon juice.Works as a great substitude! Next time im skipping the baking power…makes it too light and i like heavy amd moist! Other than that…good receipe!

    • — RL on October 17, 2018
    • Reply
  • I am a great cook ! I am a horrible baker !!! Since finding your website nobody is secretly throwing away my baked goods. Yippee. Thank you!!! I tried the banana bread in a loaf pan exactly as written. Perfect. Today, JUMBO Muffins. Exactly as written. Used pan with paper liners(sprayed). Baked up perfectly in my oven for 28 minutes.

    • — Marla on October 11, 2018
    • Reply
  • This is my go to banana bread recipe and like Jen I never know how the consumption of bananas will turn out from week to week.
    I have made this with a mixer and a whisk when I’m lazy and it turns out the same. I make muffins and keep them in the freezer. Sometimes I throw in a handful of oatmeal so they are a bit heartier for breakfast or toasted pecan as well as chocolate chips.
    My favorite though is I just used the muffin top pan I have had for years and hadn’t used. OMG! So good to toast these babies in the toaster!
    Just one more of Jen’s recipes that is always a winner.
    If you read this and haven’t purchased her book you should. It has so many interesting stories and makes a person not so interested in cooking a bit more enthusiastic!

    • — Sharon on October 5, 2018
    • Reply
  • I have made this banana bread several times and it gets rave reviews every time. Next time I make it, I plan on adding chopped pecans.

    • — Claudia Smith on October 4, 2018
    • Reply
  • Only banana bread I will make! I have tried the coconut one as well and they are both so yummy and irresistible. Very easy directions. Thank you chef Jennifer!

    • — Mitra on October 4, 2018
    • Reply
  • I’ve made a few of Jenn’s bread recipes and each has come out great, as did this version of banana bread. Like others, I often end up with overripe bananas and I freeze them whole. They defrost in no time at all. For this recipe, I needed three whole bananas to yield one cup. I didn’t have fresh lemons, so I substituted lemon juice. I also added one quarter cup each of chopped walnuts and mini chocolate chips. The bread is moist and delicious. I’ve cut it into slices and frozen them and that has worked well too. Question: The recipe says to use melted butter, cooled, but the directions and photo seem to indicate using softened butter. I melted the butter and cooled it, but when I added each egg, I could not beat until light and fluffy as one would in a cookie recipe. Regardless, it came out great.

    • — Kathy on October 4, 2018
    • Reply
  • I would like to use mini bunt pans to make individual loaves. Any idea on the bake time?
    Additionally how long does this bread last and what’s the best way to store it

    • — Penelope on September 20, 2018
    • Reply
    • Hi Penelope, I haven’t made these in mini bundt pans, but I would start checking them at 18 – 20 minutes. And they should keep nicely for 3 – 4 days in an airtight container or just covered with foil. Hope you enjoy!

      • — Jenn on September 21, 2018
      • Reply
  • Great recipe, thank you! I made it vegan using a vegan margarine and Egg Replacer. I added 2 tbsp. Tofutti sour cream and the results were perfect! Definitely a hit!

    • — Marla on September 13, 2018
    • Reply
  • Hi Jenn-

    We adore this banana bread recipe- turns out perfect every time! My 10 yr old wanted to ask you if it would be possible to modify the recipe to make a bundt cake, as she’s craving bundt cake;)

    • — Mindy on August 20, 2018
    • Reply
    • Hi Mindy, glad you like this! I think you could bake this in a bundt pan; just make sure to grease it very thoroughly so it doesn’t stick. Also, I think you’ll need to make 1.5 times the recipe to have enough batter. Baking time should be an hour give or take, but keep a close eye on it!

      • — Jenn on August 22, 2018
      • Reply
  • I tried making Banana Bread the other night and your recipe was the perfect guide. The bread came out so good !! It did take over an hour for it to completely cook but it was well worth the time. Thanks for the recipe, can’t wait to try out your other recipes.

    • — Teju on July 28, 2018
    • Reply
  • This recipe has turned out consistently good each time I have made it. It is moist, flavorful and has an evenly browned crust. It is great just the way the recipe is written. For a higher calorie treat, I have added s crumble to the top and a drizzle of brown sugar glaze. It gies extremely well with the banana bread and I have received raves and requests for the recipe. You can’t go wrong with this banana bread!

    • — Lisa on July 13, 2018
    • Reply
  • If I want some dome should an extra 1/2 c of flour do it??
    Thanks, the guy at 9k ft.
    Jim

    • — Jim Jacobs on July 12, 2018
    • Reply
    • Hi Jim, I’d suggest using an additional 1/4 cup of flour (just keep in mind that the cake won’t be quite as moist).

      • — Jenn on July 18, 2018
      • Reply
  • Hi, The recipe looks yummy. I was wondering if this bread/ cake will stay fresh and moist for 3-4 days as I need to carry it with me while traveling. Can we use medium sized eggs? Thanks for your reply in advance. DV

    • — DV on July 11, 2018
    • Reply
    • Hi DV, Yes, this should keep okay for 3 – 4 days and medium eggs are fine. Enjoy!

      • — Jenn on July 12, 2018
      • Reply
  • This is a foolproof delicious recipe but I’ve also tweaked it a few times in making it. I usually try to make baked items as healthy as possible, so I substituted Whole Wheat flour for the regular flour, used 1/2 cup of sugar only, and canola instead of butter. I’ve made jumbo muffins as well as the bread loaf, both work great. The recipe yields 5 jumbo muffins.

    • — Janet on June 5, 2018
    • Reply
  • When ever I make banana bread it rises then at the end it will sink in the center even though it is cooked all the way through. What I’m I doing wrong?

    • — Bill on June 1, 2018
    • Reply
    • Hi Bill, There are several potential reasons a cake may sink. Because it could be happening due to a variety of factors, I’d suggest skimming this article to see if there’s one issue that resonates with you. Hope it helps you get to the bottom of it!

      • — Jenn on June 1, 2018
      • Reply
  • Love your recipe – and I’m embarrassed to say I forgot to add the butter and it turned out to be the best banana bread I’ve ever made ! I used 3 bananas but did measure them and I used 1 tsp vanilla and 1/2 tsp coconut extract – otherwise followed your recipe and baked it for 45 min.

    • — Jeanne on May 10, 2018
    • Reply
  • Very good! I didn’t have any lemon juice, and i don’t think ive ever added it to banana bread but i’m curious to see how it affects the flavor. My daughter and I just made this and it is moist and perfectly sweet. I didn’t measure the bananas, just put in two big ones. The bread is very good hot and slathered with butter, and my daughter said its the best banana bread ever. Thank you!

    • — mom on March 21, 2018
    • Reply
  • This was an awesome recipe. It had just the right amount of sweetness. You can also try adding different extracts, such as coconut or almond for flavor. The bread was really moist and had a good taste.

    • — P. Odom on March 2, 2018
    • Reply
  • I thought this banana bread was really good. It wasn’t too dense or heavy like some banana bread is. I followed the recipe with the exception of decreasing the sugar slightly, just because I always do that when baking to make myself feel better :-). It was still delicious.

    • — Carrie V on March 1, 2018
    • Reply
  • I made this bread at the recommendation of a good friend and it was good. I used salted butter and added chocolate chips because I’m a chocoholic. I found it to be delicious but was lacking in flavor, it was good but I still have my go to that I’ll use instead.

    • — KRisty tidwell on March 1, 2018
    • Reply
  • Delicious recipe

    • — KatP on February 24, 2018
    • Reply
  • Hello Jenn,
    I cannot take butter/margarine because of my health issues. Can I substitute butter with oil? If yes will olive oil work and how much should I use it?
    Thanks

    • — Fari Saleem on February 18, 2018
    • Reply
    • Hi Fari, I do think oil (1/2 cup or 120 ml) will work in this recipe since the butter is melted.

      • — Jenn on February 19, 2018
      • Reply
      • The recipe says butter softened but in your reply to Fari February 19 you said oil would work since butter is melted! Am I missing something?? Also, your recipes are the best and we’ve enjoyed so much!! Thank you 😊

        Mary 10/10/18
        Just out of oven & is deeeeelicious!!

        • — Mary on October 10, 2018
        • Reply
        • Sorry for the confusion, Mary – I recently changed the recipe. 🙂

          • — Jenn on October 10, 2018
          • Reply
  • This is my second time in less than a week making this bread. My children always request it. They find it so delicious. They also help mash the bananas.

    We add about 1/2 cup of semi-sweet chocolate chips to it. Great recipe! Easy to make.

    • — Van on February 7, 2018
    • Reply
  • This is a great recipe. Simple, not too sweet, and I love the crispy edges. I live at 4,800 ft above sea level. Since there was quite a bit of leavening in this recipe, I kept the full amount of baking soda but decreased the baking power to 1/2 t. and the rise was perfect.

    • — Sue on February 2, 2018
    • Reply
  • I was just wondering if adding cinnamon and other spices would alter the taste? And if not, was there a reason you didn’t add it?

    Thanks!

    • — Reva on January 23, 2018
    • Reply
    • I don’t use them in this recipe so you can really taste the banana, but it’s perfectly fine to add cinnamon, nutmeg, etc. Hope you enjoy!

      • — Jenn on January 24, 2018
      • Reply
  • This was then best banana bread recipe I’ve ever baked (& I’ve baked a lot). I used 1 cup ap flour and 3/4 cup whole wheat pastry flour but otherwise followed the recipe exactly. It’s so simple I didn’t think it would be special but it is! Just the right amount of sweetness, moist & the top and edges have a slight crunch. I had to cover the loaf for the last 15 minutes because my oven runs hot and the top was already nice and brown.

    • — Suez on January 15, 2018
    • Reply
  • Simple and accurate. Thanks!

    • — Jane on December 8, 2017
    • Reply
  • I combined this recipe with the directions of the Coconut Pecan Banana Bread:

    https://www.onceuponachef.com/recipes/banana-bread-with-coconut-and-pecans.html

    I liked the simplicity of this recipe’s ingredients (I only had the basics). I also added leftover dried cranberries, walnuts, and juice/pulp of a clementine instead of lemon juice. I did not over stir the large ingredients and did not fall to the bottom 🙂 It tasted great!

    • — Vanessa on December 5, 2017
    • Reply
  • My husband said that this may be the best banana bread he’s ever had! I used 3 overripe bananas and the flavor was delicious!

    • — Julie on December 2, 2017
    • Reply
  • This is a good recipe, less sugar than most banana breads that use 1 cup of sugar. But, I use 1/2 cup and it is just fine (of course, I also add 1/2 cup of chocolate chips!). I also use 1/2 white and 1/2 whole wheat flour.

  • My family loves this recipe! My very pick son said “mom, your banana bread is good!” I add 1/2 cup choc chips. Recipe comes out great with Earth Balance butter sticks if anyone needs dairy free.

    • — Gayle on November 30, 2017
    • Reply
  • I haven’t made this yet but I like the fact that you put the cup amount in not just the amount of bananas. I take my ripe bananas and blend them together and freeze them in 1 and 2 cup freezer bags. That way I don’t have frozen bananas laying everywhere in my freezer with no date on them as to how long they have been sitting there.

    • — Mary Abbott on October 16, 2017
    • Reply
  • Banana bread is my favorite quick bread to make. Thank you for my new favorite recipe! The lemon juice does make a significant difference. I no longer have a metal loaf pan but do have a Le Creuset loaf pan with ceramic coating. Should I change temp or bake time for this pan? Thanks!

    • — Lisa on October 12, 2017
    • Reply
    • Hi Lisa, I think the bake time and temp would be the same. So glad you like the recipe!

      • — Jenn on October 12, 2017
      • Reply
  • Thank you for a great recipe. I’m baking in an 8×8 at 325 degrees for 18-20 minutes. My guess is you won’t see this before I opo it in 😉 but are there any changes you would make to that? Thanks much!
    Nicolette

    • — Nicolette on October 5, 2017
    • Reply
    • Hi Nicolette, Sorry if I’m responding too late– my guess is that you’ve already baked this. My suggestion for temp and bake time would be a bit different, though. I’d stick to the 350 degrees in the recipe and suspect it would take about 35 minutes.

      • — Jenn on October 6, 2017
      • Reply
  • Also, do we need to sift the flour? I always do it but am never if we are always supposed to do that for all recipes 🙂 Can i refrigerate the batter and bake it the next day or two days’ time? TQ!

    • — Mariyah on October 4, 2017
    • Reply
    • Hi Mariyah, Flour no longer needs to be sifted so that’s one less thing you have to do :). However, the batter does need to be baked right after mixing or it won’t rise properly. Enjoy!

      • — Jenn on October 5, 2017
      • Reply
  • Hi Jenn,

    I love this recipe so much! I usually don’t have lemon on hand. Would it alter the bread much without it? What other substitutes could I use?

    Also, how long can we keep a banana peeled and refridgerated? If it is soft, browned and soupy is it still good?

    Thank you! -Mariyah

    • — Mariyah on October 4, 2017
    • Reply
    • Hi Mariyah, the lemon juice reacts with the baking soda in the recipe to help the bread rise. You can make it without it, but the bread may be a little flatter/heavier. Some other readers that didn’t have lemon juice mentioned they used orange juice or apple cider vinegar with success. And, yes, the banana is fine to use. Enjoy!

      • — Jenn on October 5, 2017
      • Reply
  • I would like to make this in cupcake portions. How long shouldn’t I bake for?

    • — Kathleen on September 16, 2017
    • Reply
    • Hi Kathleen, if it’s a standard-sized cupcake/muffin pan, I’d start checking them at about 18 minutes.

      • — Jenn on September 17, 2017
      • Reply
      • Thank you so much! Turned out beautifully! Couldn’t eat just one!

        • — Kathleen on September 17, 2017
        • Reply
  • Absolutely love this recipe. Made it exactly as written. My daughters (8 and 10) can easily follow the recipe and do everything on their own. They make it and one likes it just as is, the other takes half and adds some chocolate chips into it. Thanks for a great recipe.

    • — Donna on September 13, 2017
    • Reply
  • Great recipe. It came out a tad dry for me. I followed the steps exactly except used 2/3 of the sugar. The sweetness was perfect. Baked for 45 mins. Any pointers would be appreciated 🙂
    Thank you!

    • Hi Raghida, this bread is typically quite moist. Perhaps it was a tiny bit overbaked. I’d try removing it from oven 2 – 3 minutes earlier next time.

    • Sugar is considered a wet ingredient (because it melts into a liquid). That may account for the dry texture.

  • This was super delicious and easy!! I didn’t have enough all purpose flour, so I used self-rising instead (Gold Medal brand) and just left out the baking powder and the salt. Turned out perfect! Thank goodness I found a way to use up some of that flour!

  • Oh my this is good! So beautifully moist. I added half a cup each of semi-sweet chocolate chips and chopped walnuts to mine and it tastes great. I also reduced the sugar to 1/3 of the recipe because of the chocolate, but I was possibly overcautious– I don’t like banana bread to be overly sweet but it could stand to be a little sweeter than I made this time. I’ll use more sugar next time. And there’ll definitely be a next time!

  • Best banana bread recipe I’ve ever used! I mixed the baking soda and baking powder with the wet ingredients (sounds like baking heresy but recommended by King Arthur Flour for a better rise), and added a generous half cup of toasted walnuts to the batter. I also scattered a handful of nuts on top of the batter.
    My new favorite. Loved it!

  • I’am not a fan of baking , but I was in the mood for Banana Bread because I had over riped bananas. this was not only easy but delicious! I used coconut oil instead of butter and only 1/2 cup sugar and it came out excellent. I did add walnuts. YUM

  • The best ever and so easy to make. It makes me look like a winning baker!

  • I chuckled when you said this is your daughter’s favorite recipe. I have a family member that has to eat more simple tasting foods and this recipe won the prize. It is perfect texture and not too wet of a bread. It is very flavorful but not exotic….just plain and simply delicious. It is very good sliced and toasted or put on the griddle with butter. Kids will love it but the adults will too.

  • Hi I had several over ripe bananas in my freezer (just throw them in with the peel on, they look nasty but don’t take long to thaw and peel). This recipe is delish; for fun I subbed out the butter for coconut oil; and used about 1/4 cup of coconut sugar instead of regular white sugar. Also blitzed some regular oats in my blender and subbed in 3/4 for flour. The end result was lovely, likely a bit more dense due to my changes but still really moist and flavourful. I toasted some walnuts and had them on the side. Don’t get me wrong I love butter, just like to swap some with coconut oil if I think it will work, and it did! Thank you!

  • Thank you! Another brilliant recipe! So easy to follow with amazing results…I don’t think this loaf will last long!!

    • — Veronica Guthrie
    • Reply
  • Can you use bottle lemon juice instead of fresh? Thanks!!!

    • Yes, that will work 🙂

      • what about lemon essential oil? i want to make this but dont have fresh lemon on hand

        • Hi Kim, I don’t know much about cooking with essential oils, so I’m really not sure– I’m sorry!

  • My family loves these!! My loaf pan was 9 x 6 so I decided to make muffins instead…baked for exactly 18 minutes…made 17 muffins….will make again soon!

    • — Wendy G Schoenburg
    • Reply
  • Fantastic. I made this last week and actually ate it in the delivery room right after my baby was born. So delicious and comforting! It’s perfect as is, but I also added chocolate chips to part of the loaf as an extra treat. Yum. Will definitely make it again. Thank you!

    • What a nice post-delivery snack :). Congratulations on your new arrival!

      • I am using the same pan in a new oven, but in order to get the inside cooked through, the outside is getting a bit too brown. Should I try a lower temp for a few minutes longer? (I don’t have an oven thermometer). Many thanks Jenn!

        • Hi Abbie, You could try a slightly lower oven temp and extending the baking time by a few minutes, or you could keep the bread covered for part of the baking time so it doesn’t brown too much before it’s fully baked.

  • Outstanding!
    Double recipe (made gifts and gave away)
    Substituted 1/2 Oats, all Coconut Oil
    No Sugar
    Sprinkled Fresh Cranberries in the middle of batter with a sprinkling of brown sugar
    Very Yummy!

    • Thanks for the tips! I love oats in banana bread, and the coconut oil is a brilliant idea. Also with the sweet banana cutting back or no sugar is an excellent idea.

  • Moist, not too sweet, perfect texture. My grandson and I make this recipe. He loves to cook and we added 1/2 cup semi sweet chocolate morsels and 1 cup of chopped walnuts. This is a recipe that will be handed down in the family (with and without the nuts and morsels).

  • If I use salted butter, do I eliminate the 1/4 tsp of salt?

    • Yes. that should work. Enjoy!

  • I love all of your recipes! !!! Is the flour measured by spoonfuls into the cup? Thank you!!!

    • So glad to hear you like the recipes Crystal! Yes, I spoon the flour into the measuring cup and then level it off with a knife.

      • Thank you!!!!! I was a horrible cook until i found your recipes!!! Thank you for such detailed explanations! !!!

  • This makes the best banana bread. Easy recipe, to follow. Thanks for sharing.

  • Love your recipe. Sometimes I will add 1/2 c maraschino cherries. My grandkids like it with the cherries.

  • I love this recipe, as I have loved all your recipes that I have tried! I’ve made your banana bread several times, and have tried a couple of variations that I’d like to share. I have substituted the lemon juice for spiced rum, and added chocolate chips and raisins. Yum! In addition, I have substituted orange juice for lemon juice and added pecan pieces. Your site has rejuvenated me in the kitchen, post retirement, and family,friends, and neighbours are enjoying the inspiration I’m getting from your site! Thanks so much, Jenn! I’m so glad I found you!

  • This is my go to recipe for banana bread. I use this recipe for muffins as well. I bake them on 350 F for 25-30 minutes. I substitute the butter with coconut oil and add sometimes spinach and flex seeds for my 3 year old son. He loves them.

  • Does the baking time need to be adjusted if I’m using a glass loaf pan instead of a metal one?

    • Hi Jane, the general rule of thumb for baking in glass (versus metal) pans is to decrease the temperature by about 25 degrees. It’s not likely that you’ll need to adjust the baking time, but check the bread for doneness to make sure.

  • Delicious and fast. Which is a win win in our house.

  • How many minutes would it take to make muffins with this recipe? Thanks!

    • Hi Mimi, I’d start checking after about 18 min. for standard muffins.

  • Hi Jenn! I have so many blueberries on hand and would like to add some to this recipe, probably 1 cup. How do you think that would turn out? And how would this affect baking time? Thanks!!

    • Hi Renee, I haven’t tried this with berries, but I think it should work. I would suggest tossing them with 1 – 2 tsp. of flour so they don’t sink to the bottom of the loaf. The baking time should be about the same. I’d love to hear how they turn out!

  • Thank you so much, Jenn, for sharing this Banana Bread recipe – it’s the best I have ever baked – Delicious and easy to make!!!
    Christina L

  • Best banana bread ever! I used just four tablespoons of butter and it still turned out delicious!! So looking forward to your cook book! Do you have an estimated release date?

    • Glad you enjoyed the banana bread! Yes, the cookbook will be released in the Spring of 2018. Still a ways off, but I think it will be worth the wait :).

  • Hello,
    Can you substitute whole wheat for all purpose?
    Love your recipes.
    thank you,
    Jodi

    • Hi Jodi, Glad you’re enjoying the recipes! If you want to use whole wheat flour,I would suggest using 1/2 whole wheat and half all purpose. I’d love to know how it turns out!

      • hi Jenn,
        I used 1 cup all purpose and 3/4 cup ww pastry flour. It came out perfect and is being devoured as I type.
        thanks! Jodi

  • Hi Jenn! Great recipe! I love the addition of lemon juice which really brightens it up. I was wondering though, would you happen to have the nutritional facts for this recipe, specifically the carb count? Thanks!

    • Hi Renee, glad you like the bread! I’ve just added the nutritional information to the recipe, and each slice has 30 grams of carbs.

  • I make this banana bread today in my bread machine. I follow your recipe except no lemon juice- I used apple cider vinegar instead. The bread turns out just like in your picture. It tastes so good, don’t have a chance to take some photos to show you.

  • Your recipe is very good. For those that don’t have really ripe bananas, you can put them in the oven on a cookie sheet skin on, at 350 for about 10 minutes. Bananas will turn black. Let cool, peel, and they will release a full banana flavor.

  • Jenn, I am so happy you have a banana bread recipe. I’ve always used the same recipe but since I absolutely love every recipe I’ve tried of yours, I decided to give this one a shot. Your recipe has less sugar and flour then the recipe I use so that got me really excited. I knew it was going to be a hit when I tasted the batter. We love it! Thank you! Now I can’t wait to try it with coconut.

  • Hi! I’d like to make these as mini muffins; how long should I bake them?

    • Hi Renee, I’d start checking around 12 minutes.

  • I made this recipe a couple of times before I became really brave, now I’m adding pecans and cocoa powder, and having to guard it so I get 1 slice! It tastes just like the banana bread I grew up with, and I love it!

  • This was great! I actually had three really brown bananas. I read a few reviews and tried mashing the bananas first and popping them in the freezer and later using them. That really released all of the sugars making this a really good banana bread, however it makes your banana bread SLIGHTLY darker in color. I also didn’t have lemon juice so I used 5% acidity distilled white vinegar. Turned out well!

  • can i use cake flour?

    • Hi Jackie, This banana bread is so light as is, that I wouldn’t really recommend it. If that’s all you have though, you could use it but I would increase the amount of flour by a few tablespoons.

  • Just made it! I had two bananas on my counter. I halved the recipe. To make my banana bread, I always mash my bananas first, pop them in the freezer in the morning and when I go to use them I just defrost them by putting a hot bowl of water underneath the banana bowl. Makes the bananas much better. This recipe was delicious; finished the same night.

    Thanks Jenn!

  • Does it have to have lemon juice? I don’t usually have that on hand, but want to make this… Like now. LOL. I love your pumpkin bread and pumpkin corn muffins… Which I’ve made in the past week.

    • Melissa, You won’t taste the lemon juice; it just reacts with the baking soda to help the bread rise. You can try baking the bread without it, but it may be a little heavier/flatter.

  • This banana bread is easy, moist, flavorful and fantastic. I’m making it (2 loaves) for the second time today. I add more walnuts but that’s the only change. It’s perfect as is but we love walnuts.

  • Every recipe I have tried has been excellent. Banana Bread no exception. Best resource yet.

  • First, I love your site and your recipes! I’ve made the pumpkin bread multiple times to rave reviews. I’m an experienced baker, and I’ve double checked all the ingredients and amounts I used (made exactly as written) but within 10 minutes of being in the oven its overflowed the 9×4 pan (at least 1/2 c of batter) and collapsed in the middle. I feel like it rose too quickly but I don’t know why. Any thoughts? I’m definitely willing to try again based on my success with your other recipes. Thanks!

    • Hi Amy, So sorry you had trouble with the bread. The recipe calls for a 9×5 pan. You mentioned your pan is 9×4, which might explain the problem — although, that is an odd size for a loaf pan. Did you mean to write 8×4? If you used an 8×4, which is a typical size, the batter would definitely overflow.

      • Thank you, Jenn! My pan was a 9×5 (sorry for the typo). I also forgot to mention I live in Denver (one mile above sea level), so I wonder if my leavening agents don’t need quite as much boost (things tend to rise and fall more quickly here). It was moist and delicious regardless of how it looked; I’ll just have try it again!! 🙂

        • Ahh, yes — Denver is likely the problem 🙂

  • I love your recipes and really want to try this banana bread but I’m getting confused with how many grams are actually in a cup. I’ve searched the net but the answer varies wildly. Could you possibly give the recipe with grams as well as cups please for your UK fans. Also, would it work if I used half whole wheat flour? Thank you!

    • Hi Shirley, I added metric units to the recipe for you. In the top right corner of the recipe, there is a button that allows you to choose cup or metric measures. Hope that helps. I have recently started adding metric measurements to my recipes but am still going back through the archives and updating older recipes. If you come across any others that you’d like to try, let me know and I’ll bump them to the top of my list 🙂

      • Oh, and I think half whole wheat flour would work, but it won’t be nearly as delicate — maybe try it as is first, then experiment?

        • I tried the recipe today (exactly as you wrote it) and just WOW!!
          So light and moist, a real keeper! Thank you for sharing!

      • Thank you, you are so kind to spare the time to do that. Yes we have lots of banana bread recipes in the UK I could have used but with the amazing reviews this one has how could I not try it! 🙂

  • This bread was amaaazzing. So light and moist and banana-eeeee! It really doesn’t need anything added to it but I wanted a little bit of crunch on top. I had no nuts so i added a generous sprinkling of hemp hearts on top. It turned out great!! Highly recommend trying this bread if you are looking for a keeper! 🙂

  • I am officially in awe of Jenn Segal. I feel like I’ve tried every banana bread recipe on the internet and none even comes CLOSE to this one. Usually banana bread is too dense or too sweet for me, and this one is just right. I will be keeping this recipe forever! Can’t wait to try all the other recipes on this site!

  • OMG! This is sooooo good. Just took the loaf out of the pan, I don’t think it will make it to morning for breakfast. The house smells wonderful and the bread is super moist! Thank you so much for the recipe!

  • this is such a great recipe! The only thing I don’t understand is why my banana bread turns out to be so much darker than the one pictured on this site?

    • Could just be the lighting 🙂

  • Oh my!! I’ve made this recipe twice and my family loved it! I add walnut to this recipe. Thanks Jenn 🙂

  • Best banana bread I’ve ever made. Moist and delicious!

  • Perfection! As always from Jenn! This banana bread is going to be the only one I make from now on. I love that it’s on the healthier side, without loads of sugar and brown sugar, yet how supremely delicious and banana bread like the taste still was. Thank you for sharing Jenn.

  • This bread is delicious and is very easy to make. It tastes so good warm.

  • Love this recipe. The bread is so flavorful and moist.

  • The banana bread came out moist and light, even after subbing half the ap flour for whole wheat! I will definitely be making this again! (by the way, I also ended up using a 8×4 instead of a 9×5 pan, and it turned out just fine)

  • Very easy to make and absolutely delicious!!!!

  • Hello Jen! I’m from Spain and all purpose flour is quite difficult to find here. We have an abundance of wheat flour instead. If I substitute the apf with wheat flour, how much more/less should I put?

    • Hi AK, I suspect your wheat flour may be the same as our all purpose.

  • Excellent recipe so good and quick another great one from jen.highly recommend.

  • This would be great bread for my son’s breakfast menu

  • Yet another incredible recipe from Jenn. Like others, banana bread has always been elusive for me–either underdone, overdone, too sweet, too bland. Finally, we have a recipe that everyone loves, and like all of the recipes on OUAC, it’s foolproof.

    I had a few very ripe bananas that I wanted to put to use so I gave this recipe a try. I was a bit unsure of the lemon juice, but it adds just the perfect amount of acid to make this bread outstanding–delicious without being too sweet. Thanks for yet another winner!

  • This is the very BEST Banana Bread recipe I’ve ever used, no brown sugar, moist, decadent and easy to slice. Has never failed. I sprinkle sugar/cinnamon mix on top while cooling. Thanks!

  • I love Jenn’s recipes and had 3 leftover bananas on counter. Wonderful, simple & quick basic banana bread recipe. I lined loaf pan with parchment and was tempted to add chocolate chips/nuts but decided to go plain. Perfection, not too sweet or heavy and all ingredients in the pantry. Another winner!

  • Another delicious recipe from OUAC! I have struggled to find good banana bread recipes and have tried dozens (no lie!). This one met approval from everyone in my family, especially my picky husband! Thanks Jenn!!

  • Hello, I was wondering, what can I use to replace butter in this recipe for banana bread? I’m trying to keep a healthy lifestyle diet but I’ve been craving something sweet, so I decided I could just make a home made banana bread rather than buying cupcakes. Could you recommend me a healthy yet low calorie, if possible, substitute for butter? (: Thank you very much for reading and I will also be making your chocolate chip granola bars, they look incredibly scrumptious~

    • Hi Chelsea, I wish I could be more helpful but I’ve never tried this recipe with a butter substitute. You could always try replacing some (not all) of the butter with more bananas.

    • Unsweetened applesauce or more bananas. ☺

  • yummm I love banana bread! Have you ever tried sour cream in the recipe? Makes for a very moist bread! Thanks for sharing!
    Could these be made into muffins too?

    • Hi Teri, I love sour cream banana breads (see my chocolate banana bread and chai spiced versions). These can be made as muffins, although they will be very flat.

  • Every recipe I have made of yours has turned out perfectly, including this banana bread! You and Ina Garten have the best recipes. They are always delicious!

  • I made two loaves at once: one with the all-purpose flour the recipe calls for, and one with self-rising flour after I ran out of the all purpose. I preferred the self-rising flour loaf, and added chocolate chips. Excellent recipe, very easy to make!

  • I have made banana breads in the past using the store bought readymixes and it would turn out good. But this recipe turned out so much better !! The bread was nice and moist.

    This is such an easy recipe plus the overripe bananas for which there are no takers get used up. Moreover, the extra preservatives in the ready mixes are not worth consuming from a healthy well being point of view.

    I added two more ripe bananas in addition to the 1 cup measure that the recipe calls for, since I did not want the overripe bananas to be lying around and rotting. I think the additional bananas added more moisture the bread and my family enjoyed it !

  • Light, tender and tasty, with a thin delicate crust. It is somewhat cakelike, as described in the recipe. Tender as it was, it came out of the pan easily and stayed intact as a loaf. I will definitely make it again.

  • Best banana bread recipe. i make them as mini muffins for my kids and they are such a hit. Great to add to their lunches too.
    Thanks for sharing. Love all of your recipes.

  • I tried this and maybe I did something wrong. It turned out very dense.

    • Hi Donna, I suggest trying it again; perhaps you mismeasured something? It’s a very light and fluffy banana bread — not dense at all.

    • I also suggest trying it again because this woman knows how to put together an unbreakable recipe. I mean it, if anyone could ruin a baking recipe it’s me… And her recipes are THE BEST I’ve found!

  • This is the best banana bread recipe EVER! It was hard keeping track of the bananas because my boys love to eat them all. This was a hit in my household. Thank-you so much for sharing.

  • Excellent recipe, great results! Thanks for posting this. I added coconut flakes to give it a slight tropical twist.

  • My wife has made numerous loaves of banana bread over the years to use up over ripe bananas. I saw 6 of them sitting on the counter today, and whipped this up before the kids got home from school. OMG! Everyone agreed that I make the best banana bread ever now! Thanks as always for such an awesome recipe!

  • Can I double this recipe?

  • Really love this recipe. It turned out perfectly. Wouldn’t change a thing.

  • This is my new go-to banana bread recipe. It always turns out moist and is idiot-proof – just baked it this past weekend and forgot it in the oven while tending to some yard work and it still turned out delicious even though I’m sure it was baking longer than it should have been…..

  • This banana bread is delicious!

  • The BEST recipe for Banana Bread and thats saying something as I have tried lots of recipes over the years.

    My family love it and are always asking me to make more. If you want a change try the double chocolate version it is so yummy!!

  • 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

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

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

  • 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.

    • 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.

  • 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. 🙂

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

  • 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!

    Val

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

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

  • 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.

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

    • Thank you, Magda!

  • 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 🙂

  • 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.

  • I am making this now. I can’t wait to taste it! 🙂

  • Delicious bread!

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

  • 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 .

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

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

  • 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!

  • 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.

  • 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. 😀 Can’t wait to show it off at the family’s tomorrow. Thanks for the amazing recipe!!

  • 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!

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

  • 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!

  • Tried this recipe. My family loved it. Added almonds to it. Thanks for this recipe. 🙂

  • Can I use salted butter instead??

    • 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).

  • 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.

  • 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!

  • 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

  • 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.

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

  • 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!

  • 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!!!

  • The BEST banana bread recipe ever. Though I must admit I usually add chocolate chips. 🙂

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

  • 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…

  • 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.

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

  • 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!

  • On my list for this week and an extra for the freezer. 🙂

  • Made this as mini muffins and the kids loved them!

  • 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!

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

  • 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!!

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

  • So easy and so good. My whole family loved this 🙂

  • 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!

  • I adore banana bread..yours looks wonderful!

  • 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!

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