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!
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!
Table of Contents
“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
- 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.
Whisk to combine.
In the bowl of an electric hand mixer (or a stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time.
Beat well after each addition.
Add the mashed bananas, lemon juice and vanilla extract.
Mix well. It will look a little curdled at this point; that’s okay.
Add the dry ingredients.
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.
Frequently Asked Questions
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.
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.
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.
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.
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!
Ingredients
- 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
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, 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.
- 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.
- 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
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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: 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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How long would i need to bake mini metal loaf pans of your delicious banana bread? i want to make some and send it to my college-aged daughter ! also, would i need to freeze the banana bread before sending in mail ( 2 day air). many thanks again for an amazing recipe, and i can’t wait to take your next cooking class!
I’d start checking mini loaves at 35 – 40 minutes (and you don’t need to freeze them before mailing). Hope your daughter enjoys! 🙂
This banana bread is phenomenal! I just made it and it’s mostly gone!
Quick question…everything I’ve made from your site has been 5 stars but all the baked goods seem to bake up with a flat top. It’s never as domed as yours. Why could that be? I live in Ontario Canada. Could that be why?
Thanks Jen for another great recipe.
Hi Jennifer, Hmmm, I’m not sure – are you at high altitude? What brand of flour are you using?
Not sure if this is the reason, but American AP flour tends to have a protein content of around 10.5% and Canadian AP flour is around 12.5%. So if we use the AP flour available to us up here, we get more gluten development. I’ve heard some people use a mix of pastry flour (protein content of 8.5%) and Canadian AP flour when they use recipes developed down in the states to combat this protein difference.
Again, I don’t know if this would help in this case, this is just an interesting fact I recently discovered about the protein differences in AP flour. Hope you figure it out!
This is a very nice recipe! Thanks for another winner. I stirred in 1/2 cup of chopped walnuts at the end, and it took the full 45 minutes to fully bake. Very moist and tender, thanks again.
P.S. Actually I found a large raw area dead center when we got to the middle of the loaf. My toothpick test was clean, but maybe I needed a long cake tester. I had baked it for 45 minutes but will increase the time to more like 50 next time. Perhaps it was the addition of walnuts? Many quick bread recipes do bake for closer to an hour.
Hi Sandy, the walnuts shouldn’t have any notable impact on baking time. Is there any chance you may have mis-measured something?
No, good thought but I measure very carefully and sift my flour after measuring. I did think some more about it, and remembered I used extra large eggs. Normally I don’t have a problem with that. I need to use a longer tester next time and probably large sized eggs. 🙂
I hope you have better luck if you try this again! Also, you may want to keep it in the oven for 2 to 3 minutes longer to ensure it’s fully baked in the center (if the top is getting too browned, you can gently lay a piece of foil over the pan for the remainder of the baking time).
Hi Sandy,
I actually had the same thing happen when I baked my banana bread! The center was still extremely jiggly after 40 minutes so I kept adding intervals of 5 minutes until it was firm. The only thing I could think of is maybe it’s because I actually used an 8×5 pan instead of the 9×5 like Jenn used.
Jenn, do you think that could be the culprit? I love your recipes by the way!
Hi Mel, I definitely think the smaller pan is the issue. Hope you enjoyed it!
question: If I am out of sugar, can I substitute brown sugar? Should I make any other changes?
Hi Mary Ellen, All types of sugar behave a bit differently, so for the best results, I’d stick with granulated sugar. That said, it may turn out OK, I just can’t guarantee it. 🙂 Please LMK how it turns out if you do try it.
I’m going to make your Pumpkin bread for a gathering so thought I’d try your Banana bread as well since it’s very similar to my grandmothers recipe that I’ve used for years and all have loved. My question is I usually use fresh ripe bananas but all I have are frozen. Do you need to make any adjustments using frozen opposed to fresh? If so, what alternations need to be made? Thank you in advance.
Frozen bananas are perfectly fine (in fact, that’s what I almost always use). Just thaw them so they are soft enough to incorporate into the batter. Hope you enjoy!
thank you for the recipe! the banana bread is light and moist, took 45 mins in the oven. i did 90 grams of sugar as i prefer things less sweet. its a beautiful and easy recipe, the only thing i would want is to have a stronger banana taste – next time will add 1 or 2 more bananas in it! and you really can’t taste the lemon juice!
Just made this banana bread last night and used a gluten flour mix and added walnuts. I was surprised by how well it worked GF! Really lovely texture albeit different from the usual denser banana bread I’ve made in the past. Great recipe and just a tip if overripe bananas are not at hand – pop them in the microwave for a minute or so (skin on and pricked with a fork).
I used this recipe to make 4 mini loaves to add to my bake table at our local craft fair next week. I put three in the freezer for the event, but had to try one as I had never put lemon juice in my banana bread. Incredible! I had two workers here and offered them slices while warm. They said “OMG! This is the best banana bread I have ever tasted”. Certainly not to my credit…..all yours! Thank you for sharing all your wonderful talent and recipes with us!
Do I need to increase bake time if I double the recipe to make 2 loaves? Love your recipes! Thanks!
Yes, I’m guessing you’ll need an additional 10 minutes but definitely keep an eye on it. Enjoy!
Dear Jenn, I have never in my life enjoyed banana bread. I’ve made it from time to time, always trying different recipes, as family members enjoy it. Then came your recipe…as soon as I saw the light and fluffy batter I was hopeful….Then when I ate it warm from the oven, wow! Loved it! Your recipes never disappoint! Thank you! My kids now ask at almost every dinner,”is this from that lady’s site?” Because they love everything I’ve made from here!! 🙂
LOL– I Love that your kids ask for “that lady’s” recipes 🙂 (And so glad you enjoyed the banana bread!)
Will almond flour and GF AP flour work in this recipe?
Hi Serena, Out of the two, I think you’d have the best luck with a gluten-free flour. A lot of readers comment that they really like this King Arthur version. Please LMK how it turns out if you make it!
Hi Jenn,
We were mixing this recipe together and the lemon curdled our egg and butter mixture pretty much immediately. Any suggestions on what might have gone wrong?
Hi James, That is normal and won’t affect the finished bread. Once you add the flour, it should work itself out. 🙂
Hi Jenn,
Thanks for sharing all of the amazing recipes.
I tried this banana bread recipe but the center was still raw even after baking for 60 minutes. What size loaf pan do you use? What am I doing wrong to cause the middle to not cook?
I appreciate your help.
Hi Sandy, I use a 9 x 5-inch loaf. I’m sorry you had a problem with this. Did you make any adjustments to the recipe?
Hi Jenn, thanks for your recipe. I’ve made it a bunch of times and it’s turned out well at 45-50min. I’m wondering if there is a substitute for vanilla. Any suggestions?
Thank you!
Hi Anne, glad you like this! If you have another extract on hand, like almond or maple, you could use one of those. Here are some other potential options to choose from. Hope that helps!
Hi Jenn,
This is my first bread and first Banana bread. Yum! Yum!! YUMMY!!!
Thank you for the recipe.
The best banana bread recipe I’ve ever tried – thank you!
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.
Hi Serena, I do think the banana may have added too much moisture.
If I wanna try this again, should I reduce the banana in the bread mixture or what would you suggest I do?
Hi Serena, I probably wouldn’t add the banana to the top. Sorry!
THE best banana bread recipe ever! My loaf turned out exactly as noted; tender bread with crispy crust. Thank you Jenn!
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.
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.
Can I replace lemon juice with apple juice
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!
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!
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).
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.
How many small loaves does this make???
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!
I used a multi loaf mini pan (8 for 1) and got 8 decent sized mini loaves out of it.
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!
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.
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
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.
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.
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
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, the recipe says to cook for 40-45 minutes @ 350*. I love this recipe! Just thought it was my oven that caused the problem.
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?
Sorry for the confusion! It should bake for 40 to 45 minutes. Hope that clarifies. 🙂
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.
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!
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.
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!
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.
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!
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!
Very Good! Added Chunks of chocolate and it was a crowd pleaser…Thanks!
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.
I’ve made this numerous times and it’s excellent!! Can the recipe be doubled?
Sure, Lori, just divide the batter between two loaf pans. (And glad you like it!)
incorporate the banana juice into the batter.
This was good but not our favorite banana bread recipe.
It’s a super yummy banana bread as it is but my husband is gluten free. How can I make this recipe gluten free?
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.
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!
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.
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!
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.
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!
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.
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!
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.
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
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!
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!
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;)
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!
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.
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!