Best Banana Bread

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Best Banana Bread

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Say hello to your new favorite banana bread recipe! With its tender crumb, rich flavor, and irresistibly crisp crust, it’s simply the best!

Partially-sliced loaf of banana bread.

Are you on the hunt for the perfect banana bread recipe? Look no further—this is the one you’ve been searching for! Tender with a crisp crust, it’s absolutely phenomenal fresh out of the oven, and equally delicious when toasted up for breakfast the next day. You may be surprised to see an unusual ingredient in the recipe: lemon juice. It doesn’t give the bread a lemony flavor but rather enhances the banana flavor. Its acidity also interacts with the baking soda, helping the bread rise and giving it a golden color, toasty flavor, and light, fluffy texture.

My family loves this banana bread plain, but you can easily add nuts or chocolate chips to give it some extra oomph. If you’re looking for more variations, I’ve got you covered with an array of options, including marbled banana bread, chocolate banana bread, and chai-spiced banana bread. You can never have too many banana bread recipes!

“Best banana bread ever! And I have tried a lot of different recipes. I think the secret is the lemon juice!”


What You’ll Need To Make Banana Bread

ingredients for making banana bread.
  • All-purpose flour: Provides the structure for the bread.
  • Baking soda and baking powder: Act as leavening agents to help the banana bread rise and become fluffy.
  • Butter: Adds richness, moisture, and flavor to the bread, and helps create a tender crumb.
  • Sugar: Sweetens the bread and contributes to the golden-brown crust when baked.
  • Eggs: Bind the ingredients together, add structure, and contribute to the bread’s rise and fluffiness.
  • Mashed very ripe bananas: The star ingredient that provides moisture, sweetness, and distinct banana flavor to the bread. For a really moist, banana-forward bread, use very ripe bananas. The bananas should at least be dark yellow with plenty of brown spots, and it’s okay if the skin has turned completely brown. (See the FAQs below for tips on how to speed up ripening.)
  • Lemon juice: Enhances the banana flavor and reacts with the baking soda to aid in leavening and browning.
  • Vanilla extract: Enhances the overall flavor of the banana bread, adding depth and warmth.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

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 hand mixer (or a stand 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 curdled at this point; that’s okay.

Electric mixer in a bowl of grainy batter.

Add the dry ingredients.

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.

Frequently Asked Questions

How can I quickly ripen bananas?

If you’re in a hurry to ripen bananas for baking, there are a couple of methods you can try:

24-Hour Method: Place the bananas (still attached at the stem) in a loosely sealed brown paper bag and let them sit on the counter. Check them after 24 hours to see if they’ve ripened to your liking.

Quick Oven Ripening: If you need ripe bananas even faster, you can use your oven. Place the bananas, still in their peels, on a foil-lined baking sheet to catch any leakage. Bake them at a low temperature of 250°F for 15 to 20 minutes or until they develop a deep brown color. This method helps break down the starches in the bananas quickly, resulting in a softer texture and sweeter flavor.

Can I freeze banana bread?

Yes, banana bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil or freezer wrap, or place it in a freezer bag. Thaw overnight on the countertop before serving. Crisp up individual slices in the toaster for a fresh-baked effect.

How should banana bread be stored?

The bread should be stored at room temperature in an airtight container or wrapped tightly in plastic wrap or aluminum foil to prevent it from drying out. If properly stored, it will stay fresh for 2 to 3 days. If you’re not planning to eat it within that time frame, freeze for longer storage.

Can I freeze overripe bananas for later use in banana bread?

Absolutely! If you have overripe bananas and you’re not ready to bake, don’t let them go to waste. I typically freeze them in bags of 2 or 3, as mashed, they typically yield about 1 cup, which is what most banana recipes call for. Simply peel the bananas, place them in an airtight container or freezer bag, and freeze. When you’re ready to bake, thaw them in the bag and then mash.

Partially-sliced loaf of banana bread on parchment paper.

Banana Bread Video Tutorial

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Best Banana Bread

Say hello to your new favorite banana bread recipe! With its tender crumb, rich flavor, and irresistibly crisp crust, it’s simply the best!

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


  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas, from 2-3 large bananas
  • 2 tablespoons fresh lemon juice, from 1 lemon
  • 1½ teaspoons vanilla extract


  1. Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In the bowl of an electric mixer, 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 curdled 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 on the countertop 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, 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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  • I’ve been on a banana bread kick lately and this recipe is perfect as is (and doubles well). I sometimes add 1/2 cup of chopped walnuts to the batter but the recipe is tasty as is. Another one out of the park (just in time for baseball season lol) Thanks Jenn!

    • — Kathye on March 21, 2024
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  • What’s the purpose of the lemon juice? There’s no milk (for buttermilk) in the recipe.

    • — Regina on February 18, 2024
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    • Hi Regina, It doesn’t give the bread a lemony flavor; its acidity interacts with the baking soda, helping the bread rise. Hope that clarifies and that you enjoy if you make it!

      • — Jenn on February 19, 2024
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  • Wonderful recipe, thank you for sharing it.

    • — Molly on February 8, 2024
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  • Hi Jenn, do you think the cinnamon/walnut/honey topping mixture you use for the muffins would work on this??


    • — Judy on February 3, 2024
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    • Sure!

      • — Jenn on February 3, 2024
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  • This was quick, easy and delicious! Looking forward to another slice tomorrow morning with coffee.

    • — Carolyn H. on January 14, 2024
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    • I made it again with 1/3 cup of chopped black walnuts folded in just before putting the dough in the pan. The taste test rating went up from a 5 star recipe to a 6 star recipe!

      • — Carolyn H. on January 19, 2024
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  • We made a non-dairy version and this is our new favorite banana bread recipe! We used one stick of Crock Plant Based Butter and did NOT add salt to the recipe b/c the butter substitute is salty already. For a fun variation we finished with a lemon glaze (powder sugar lemon juice and a couple drops of vanilla).

    • — LGor on January 14, 2024
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  • You know….it’s delicious and I love it, but it’s not pretty. Because I like to display my baked goods in a glass dome, I like them to be pretty. This loaf caves in or comes out flat every time. I even increased the baking powder by a little hoping it would help. I’ll still make it because it tastes good, but I’ll hide it because it’s ugly……lol. Anyone else having this issue?

    • — Laura on January 13, 2024
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    • No, mine domed nicely.

      • — Yvonne on February 18, 2024
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    • Same exact thing happend to me.

      • — Stephanie on February 19, 2024
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      • Hi Stephanie, you can try adding 1/4 cup more flour to achieve the dome. Keep in mind though that the cake won’t be quite as moist.

        • — Jenn on February 20, 2024
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  • I substituted the 1/2 cup of butter with 1/4 cup olive oil, 1/4 cup Oikos Triple Zero Vanilla Greek Yogurt (which is sweetened with stevia), and 2 tbsp milk, and added 1 tbsp cinnamon and a lot of choc chips. Had to bake it about 10 min longer so top would harden a little. Texture and rise was great and fluffy and tasted great even without butter, although I’m sure with butter it would have been even better. I am also a lazy baker, so I blended all the wet ingredients first and added it to the mixed dry ones and the end result was fine despite that. Thank you so much for your excellent recipe that tolerated my substitutions and laziness very well. Everyone loved it.

    • — momwhocooks on December 24, 2023
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  • This banana bread recipe is amazing! I used a beehive-mold cake pan so it was more like a banana cake, which reduced baking time to 25-30 minutes. I added cinnamon to the flour mixture, folded in chopped walnuts and dates, and spooned a cinnamon honey syrup on top of the finished cake. It was delicious and got rave reviews. Thank you so much!

    • — Patricia A. on December 23, 2023
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  • I’ve tried at least 30 of the recipes and they are all hits and fantastic. Unfortunately this one fell short. I usually bake banana bread with almond flour and coconut oil but decided to indulge a bit with this recipe. I followed it to a tee and the ends were dry, overall the bread was a bit dry and lacking banana flavor. I’m sticking to my previous recipe now.

    • — Michelle on December 6, 2023
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  • Used frozen bananas, doubled the recipe and baked in an angel food pan–what was available in a kitchen not my own. Came out perfect, delicious. I added walnuts, too.

    • — Coralee Funaro on November 25, 2023
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  • Your article does not have the ingredients you just talk about it. You show a picture but you don’t have the actual measurements.

    • — Hi hi on November 21, 2023
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    • It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on November 22, 2023
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  • I made this on Friday for a Saturday brunch. My whole family gathered at my son’s apartment in Brooklyn. It was perfect and I’ve made many banana loaves. I will definitely make again and again!

    • — Susan Kaplan on November 20, 2023
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  • Delicious! Best banana bread recipe I have ever made.
    I topped it with the walnut mixture from your banana nut muffin recipe.

    • — Lorrie on November 14, 2023
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  • AMAZING! Best Banana Bread ever!

    • — ERINC BAHCECI on November 6, 2023
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  • OK, not great. Not a lot of flavor.

    • — Susan on October 25, 2023
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  • Easy and delicious banana bread recipe! Used 2 little loaf pana and it worked out great. Which is how I find many of your baking recipes! Will start tryimg some of the meal recipes soon!

    • — Katie Kyle on October 20, 2023
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  • Thank you for the recipe Jenn! I make this banana bread every 2 wks or so and my family loves it! Today I made it into muffins and it turned out great. Keep up the great work!

    • — Heather on October 18, 2023
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  • This is the first time that I buttered and dusted my pan and this step created crust magic. Golden in color, evenly fluffy, crispy, buttery, banana delight. Fabulous recipe. Thank you, Jenn!

    • — Joanna on October 16, 2023
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  • I made these according to the recipe. Very good! As others suggested, they could use more sugar. I did sprinkle a little granulated sugar on top along with sliced almonds before baking which yielded a lovely crunchy top. Instead of a loaf, I made 12 big muffins. They took only 15 mins in my oven. Delish Sunday breakfast.

    • — Elizabeth A on October 15, 2023
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  • Hi Jenn, if I wanted to lower the fat content could I substitute applesauce for the butter?

    • — Christine on October 4, 2023
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    • Hi Christine, If you’d like, you can replace half the amount of butter in the recipe with applesauce. Just keep in mind that the bread will be more moist and dense. I’d love to hear how it comes out if you try it!

      • — Jenn on October 5, 2023
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      • The texture is beautiful, but it has no flavor.

        • — Barbara on October 21, 2023
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  • I followed the recipe but, because I first zested the lemon before squeezing it for the juice called for, tossed in the zest (figured why not) and also added some finely chopped pecans. Delicious, very light, moist and is now the only banana bread recipe I’ll ever use.
    Your recipes, and this website, brings me so much pleasure Jenn; I love to cook and bake and you help make me a super-star with family and friends!

    • — Susan -West Kelowna, BC Canada on October 2, 2023
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  • LOVED THIS! Was feeling like making some to start the week and I don’t know if it’s supposed to be light instead of dense but I love it no matter what! I will use this recipe forever now (like most of your recipes!!).

    • — Gina on September 24, 2023
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  • temp?

    • — anna col on September 23, 2023
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    • Hi Anna, the bread gets baked at 350°F/175°C.

      • — Jenn on September 25, 2023
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      • Second time I made this and both times the ends cooked middle was raw. Any idea why?

        • — Rebecca Mandell on December 30, 2023
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        • Hi Rebecca, So sorry you had trouble! What type of pan are you using?

          • — Jenn on December 31, 2023
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        • This happens to me as well every time I make this recipe! I use a pan with the measurements suggested in the recipe. I never have problems with any other recipes on this site and bake often, so I guess I’m just cursed when it comes to this particular recipe. I think from now on I’ll just stick with the chocolate banana bread recipe and give up on this one.

          • — Debbie on January 16, 2024
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          • This also happened to me. The bread was way undercooked. I’ve made several other recipes from this site that have turned out well but this and the choc chip muffins were complete disasters.

            • — Holly on May 6, 2024
  • I really must thank you for this wonderful recipe with detailed instructions! I made it with (sifted) white spelt flour, and following the rest of the recipe to the letter (metric quantities), after 42 minutes in the new mini oven it came out perfectly! The texture is really light and soft, and the flavour is beautiful. I may try adding some chopped walnuts or pecans next time as well.

    • — Anna on September 5, 2023
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    • Made a vegan version by using a 50/50 mixture of flavourless coconut oil and light olive oil instead of butter, and 2 tablespoons of ground golden linseeds/flaxseeds soaked in 5 tablespoons of water instead of the eggs.
      I added 75g of chopped pecans as well (about 3/4 cup, measured before chopping), and again used white spelt flour.
      I sprinkled a tiny bit of sugar over the top before baking, to add a little crunch.
      Because of the added nuts, I decided to bake it for 45 minutes this time, and though it ended up with a very slight dip in the centre, the cake was fully done and again beautifully moist.
      Each version of this recipe has been utterly delicious, and I will definitely be making it again!!!

      • — Anna on October 31, 2023
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  • Best banana bread ever! And I have tried a lot of different recipes. I think the secret is the lemon juice!

    • — Doris on August 31, 2023
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  • This truly is the best recipe, I have made it several times and it never disappoints. I do recommend to use the grams measurements if you have a scale so it comes out perfect!

    • — Lily on August 30, 2023
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  • Silly question but can you do this without an electric mixer? I added this to my daughters first apartment cook book recipes and she does not have one

    • — Nicole on August 20, 2023
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    • Hi Nicole, that’s nice that you’re making that for her! It will take a little elbow grease, but it’s doable without a mixer. Here’s some guidance that may be helpful.

      • — Jenn on August 21, 2023
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    • I didn’t use an electric mixer – I used a manual egg beater and it came out great!

      • — Patricia A. on December 23, 2023
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  • This is my new favorite banana bread recipe. It replaces my old one, which was almost identical but used vegetable oil instead of butter and did not include lemon juice. I swapped out brown sugar for white sugar and added butterscotch chips, and it was delicious.

    • — Carl L on August 13, 2023
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  • This recipe is the best I’ve tried. I like this banana bread because it’s so light in texture. This will be my go-to recipe forever.

    • — Evelyn J on July 7, 2023
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  • Baking isnt my thing but I had a go at this one. It was easy to follow and I must say it wasnt too bad actually quite a big hit in the house! Will definitely be making another one….might have to invest in a mixer…a handheld one at least 🙂

    • — J on July 6, 2023
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  • A very lovely banana bread, gorgeous spread with a bit of butter with morning cuppa. I also freeze slices for my boyfriend to take to work in his packed lunches 👍🏼

    • — Yvonne on June 26, 2023
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  • One of the best banana bread recipes I’ve ever made! Thank you!

    • — Patti Sena on June 22, 2023
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  • I made this delicious banana bread yesterday afternoon. More than half is already gone and there are only 2 of us. So light and airy! Before I juiced the lemon, I added some of the lemon zest, couldn’t resist. Loving this with our coffee this morning. Perfect Directions! Thank you!!

    • — jg on June 19, 2023
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  • Just made this recipe and it turned out amazing!!!! I would definitely recommend. Thanks for sharing this. My son & husband loved it!

    • — Katrina on June 13, 2023
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  • My family loved this recipe for banana bread! My husband is diabetic so I made the recipe for banana bread on the Splenda artificial sweetener bag. Of course this didn’t even come close to your recipe. Is there an artificial sweetener that would work for diabetics in this recipe? Otherwise, the family will need to eat the entire loaf before he gets home from work, lol!

    • — Jan on June 6, 2023
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    • Glad it was a hit! While I’ve never made this with a sugar substitute, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in baked goods with a substitute like Stevia or Splenda and have had good results.) Please LMK how it turns out if you try it!

      • — Jenn on June 6, 2023
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      • Jenn, I wanted to let you know that the substitution of Splenda for the sugar in the original recipe turned out well. However, next time I will substitute only half of the sugar with Splenda because we like more of a crust on the bread. I think the use of Splenda made the crust softer. Thank you for providing the information so quickly!

        • — Jant on June 12, 2023
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        • Good to know, Jan — thanks for taking the time to follow up!

          • — Jenn on June 13, 2023
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    • Monk fruit sugar, it’s diabetic friendly and helps to regulate blood sugar. It’s a little expensive but worth it as it doesn’t compromise on taste.

      • — Jojo on July 6, 2023
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  • I made this into muffins using a 12 tin. 350 for 22 minutes since I filled them up quite a bit. I also made them gluten free using Bobs Red Mill baking flour. They were amazing! Still moist today. They remind me of the ones I used to eat as a kid and I’ve been trying to find that same taste with other recipes with no luck. Thanks Jenn! Will definitely be making again.

    • — Catherine on May 20, 2023
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  • Hello, Banana Bread looks good. I will add the lemon juice to Banana Bread. Will taste to see the difference or better taste.
    Thanks for suggestion..

    • — Alice Love on May 9, 2023
    • Reply
    • Hi Alice, it doesn’t give the bread a lemony flavor. The acidity in the lemon juice reacts with the baking soda to help the bread rise and give it a nice golden color. Hope you enjoy if you make it!

      • — Jenn on May 9, 2023
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  • What will happen if I make muffins with this recipe? Do I need to alter it in any way? Love your recipes!

    • — Jo on May 8, 2023
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    • Glad you like the recipes! 🙂
      This should work nicely for muffins. I’d keep the oven temp the same and start checking them for doneness at about 18 minutes.

      • — Jenn on May 9, 2023
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  • I’ve lost track of how many times I’ve made this recipe, it’s always a winner!

    Today I didn’t have any lemons so I subbed 2 tsp of distilled white vinegar. (Recipe calls for 2 tbsps of lemon juice and usually I’d sub half of vinegar but I was worried about it tasting vinegary so I cut back a bit…. I probably could have done 1 tbsp of vinegar and it would have been fine!) Anyway, it worked a treat, I couldn’t taste the vinegar but the banana bread still came out light and moist. Leaving this note here in case it’s useful to anyone else!

    • — Laura on April 30, 2023
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  • Just out of the oven!

    Because of the dark psn I baked for 30 minutes.

    Thank goodness I did.

    It looks and smells awesome!

    I added chocolate chips.

    Can’t wait to eat some.


    Thank you for sharing your recipe. 💞

    • — Laurette on April 27, 2023
    • Reply
  • Hiya Jenn. This banana bread recipes phenomenal. I’m in my seventies and I’ve been making banana bread for over 50 years, and I really love the way this one turned out. I had three large very ripe bananas that I mashed and I ended up with one and a half cups of mashed banana. Which is one and a half times the amount the recipe calls for. So I added one and a half times every ingredient. Then to bake the banana bread I used my Pampered Chef stoneware mini loaf pan, which makes four small loaves all at once. I baked them at 350° for 33-35 minutes. Thank you so much. I will definitely make this again and the next time I think I’ll add some crushed walnuts. I love banana and walnut together.

    • — Arlene B on April 23, 2023
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    • I will be using a mini loaf pan (from King Arthur). Did you fill the pans halfway up as the large pan seems to be? Thanks for the cooking times.

      • — Chip on May 6, 2023
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  • Except for using gluten free flour (Cup 4 Cup), I followed the recipe exactly as written. The bread rose beautifully and tastes so flavorful! This recipe is a keeper!

    • — Kathy on April 23, 2023
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  • Hi Jenn,
    I print so many of your recipes rather than check to see if they are published in one of your cookbooks (which I have both). Is there a way you could mention that the posted recipe is in one of your books? My husband and I LOVE your recipes – I can honestly say I make one to two of your recipes every week…….Thank you in advance for more recipes to follow! BTW, I have purchased your cookbooks as gifts for my “foodie friends” and they love the book!

    • — Cindy Lehmann on April 23, 2023
    • Reply
    • Hi Cindy, Thanks for your nice words about the recipes and support of the cookbooks! I actually have a “stamp” in the bottom left corner of the main picture for any blog recipe that is also in one of the cookbooks. See the Peruvian Chicken as an example. Hope that helps and keeps you from printing anything unnecessarily! 😊

      • — Jenn on April 24, 2023
      • Reply
  • Well…I’ve been making the same banana bread recipe for 38 years, have tried others, however my husband always prefers the old recipe. Made yours today…he agreed your recipe …is now replacing the old recipe! I’ve been following you for roughly 8 years, and always my go to…you never disappoint! THANK YOU !

    • — Cynnthia on April 23, 2023
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  • My loaf pan is 8×4. Would you suggest adjusting both the time and temperature? If yes, by how much? Thank you!

    • — Jeanne McCormick on March 4, 2023
    • Reply
    • Hi Jeanne, an 8 x 4 is not large enough for the batter. You’d actually need to use two of them for this (believe it or not, a 9 x 5-inch loaf pan holds double the amount of batter compared to an 8 x 4.)

      • — Jenn on March 6, 2023
      • Reply
    • Jenn
      This is a super easy fast delicious
      Banana bread recipe the lemon
      Is the icing to this recipe made
      Three Loaves all the same times
      We’re what recipe said
      ⭐️⭐️⭐️⭐️⭐️Five stars
      Your recipes are awesome
      Easy delicious thank you so very much for sharing

      • — Aeil on April 23, 2023
      • Reply
  • This was an excellent banana bread. Having made a few that were less than good, I was quite happy with it! But I did have to cook it longer than 45 minutes – it sunk in the middle my first try. I did use 3 bananas. Also, I used every Pumpkin pie like spice in my drawer with abandon – nutmeg, ginger, cinnamon, allspice – the lot. I liked it, I’m sure everyone has their own opinion on such things. My sons finished it off in one hour.

    • — Lida Rose on February 22, 2023
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  • First time ive made a Banana Bread…..whole loaf was consumed within the same day by the family….now I have to bake another 😋

    • — John Leondis on February 22, 2023
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  • The recipe has become a staple in our house for using up old bananas. I actually make these as cupcakes and bake at 350 for 18 minutes. I few substitutions I’ve done to make these vegan and use unprocessed sugar: sub flax meal for eggs (1 Tbsp meal + 3 Tbsp water per egg) and vegan butter (1:1 sub with regular butter), and sub 1/2 cup of agave nectar for the sugar. Yum!

    • — Lauren on February 12, 2023
    • Reply
  • Hi Jenn, getting ready to make the banana bread and wanted to add pecan, how much can I add to the batter without messing up the recipe. Thanks in advance.

    • — Arlene Nelson on February 9, 2023
    • Reply
    • Hi Arlene, I think I’d go with about 1 cup.

      • — Jenn on February 11, 2023
      • Reply
      • Thanks for the reply Jenn. The banana bread was awesome as all your recipes.

        • — Arlene Nelson on February 12, 2023
        • Reply

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