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 tender 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 cake-like.
Personally, I like my banana bread chock full of extras – nuts, coconut, you name it. But if I want to make everyone happy, particularly my daughter who feels strongly that such things do not belong in her banana bread, then I make this. Feel free to add some toasted chopped nuts if you like.
Banana Bread
Ingredients
- 1-3/4 cups cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) 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
Instructions
- Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- 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.
- 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.
Nutrition Information
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- 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: 197 mg
- Cholesterol: 51 mg
Reviews & Comments
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I would like to make this in cupcake portions. How long shouldn’t I bake for?
Hi Kathleen, if it’s a standard-sized cupcake/muffin pan, I’d start checking them at about 18 minutes.
Thank you so much! Turned out beautifully! Couldn’t eat just one!
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.
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.
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!!
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!
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!