22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Best Banana Bread

Tested & Perfected Recipes
Best Banana Bread

This post may contain affiliate links. Read my full disclosure policy.

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!”

Doris

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

You May Also Like

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

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

  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, 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.

See more recipes:

Comments

  • Hello Jenn, greetings from London! I have made this recipe many times recently and it has always been delicious! Passed on to family and friends. Puts a smile on everyone’s face in these difficult times. Many thanks!

  • good morning,
    i have made your banana bread many times, and it always turns out well.
    can i make them as muffins instead of a loaf?
    Thank you
    Wendy

    • Glad you like it! Yes, you can definitely make this into muffins if you’d like. 🙂

  • Wonderful recipe but mine caved in the middle :(….I’m wondering what I didi wrong. Do you have any idea why that happens?

    • — Juliana Teixeira
    • Reply
    • Hi Juliana, Usually a quick bread will cave in the middle if it’s a bit underbaked. Next time I’d leave it the oven for a few more minutes.

  • Absolutely delicious! Light and not too sweet. Scattered walnuts on top. Thank you!

  • Oh wow…thats indeed an incredible recipe,thanks alot..Even with just half cup of sugar,it turned out perfectly sweet.

    • — Hazanath Ashraf
    • Reply
  • Hi Jenn! I made this last week and it was amazing! I want to make it again today and add walnuts. When would be the best time to add and about how much? Thank you!

    Amy

    • Hi Amy, Glad you liked it! I’d recommend about 1/2 cup of chopped walnuts and you can combine them with the batter right before you pour it into the pan.

  • Jenn,

    The first time I made this I was not impressed. In the interim, I tried another recipe from another site. Terrible. Since then I have come back to your recipe, and made it several times. Each time it was excellent, followed by “when are you going to make this again?”I have, it’s in the oven now. This has become my go to recipe. It’ll be made again, once I find some flour.

    Thanks.

  • Thank you for this wonderful recipe – it was perfect. I am making this again, but want to add fresh blueberries to the batter. Would the recipe need to be altered in any way due to the added moisture?

    • Hi Karen, glad you liked it! It’s hard for me to say whether or not you need to make any alterations when adding berries without trying it myself. You may want to add a little bit more flour to soak up some of the additional moisture. Please LMK how it turns out if you try it!

  • Very good banana bread, probably the best I’ve made – I added toasted pecans. I have found that in England when a US recipe calls for all purpose flour, I’m better off using 00 flour rather than plain flour. Now all I need to do is find some 00 flour as everyone’s home baking and flour and yeast are very hard to find!

  • This recipe turned out so well! I made it with my 5yr old and it was easy to follow and make. Ate a piece while it was still warm..YUM. We added 1/2 cup chocolate chips. My one possible error was that I used the convection oven setting so it took 65 min, and I checked every 5min after 45min to make sure I didn’t overbake it.

  • Thanks~ I love this recipe! and it worked well with round baking pan ~ <3
    baking time: about 60 min (with walnuts & raisins)

  • My bread collapsed in the middle – any idea why? I’ve made this bread and a couple others from the site in the past without this issue…
    Thanks!

    • Sorry you had a problem with it! When bread collapses in the middle, typically that means it’s underbaked. You may want to check your oven temperature to see if it’s accurate. Here are some tips for how to do that.

      • Hey Jenn! I don’t have lemon or lemon juice. Will it ruin the recipe leaving this out? Should I substitute something else instead? LMK!

        • Hi Kristina, the lemon juice reacts with the baking soda to help the bread rise. You can make it without it, but the bread may be a little flatter. Other readers commented they didn’t have lemon juice and used orange juice or apple cider vinegar successfully. Hope that helps and that you enjoy!

  • Hi, love all your recipes. Was wondering if I could substitute mangoes instead of bananas to make a mango bread

    • Hi AJ, glad you like the recipes! I honestly don’t know how mango would work here; it may work, but it’s hard to say for sure without trying it myself. For the most predictable results, you may want to stick with a quick bread recipe intended for mangoes.

  • I only have salted butter on hand. Can I leave out the salt in the recipe to make it work?

    • Sure – While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

  • Hi Jenn, I love this recipe so much with some added choco chips and walnuts. The best!! Today, I have perfectly ripe bananas but no lemon. Can you recommend a substitute for the fresh lemon juice? I have lemon juice in a bottle, apple cider vinegar and white vinegar. Thank you!

    • Glad you liked this! Lemon juice in a bottle should be fine. 🙂

  • This is honestly one of the best things I’ve ever baked in my life!!!! So tasty! I’m having to use some serious self control to not eat the entire loaf in one go! I looked around at some other recipes and they all seemed so basic in comparison! The lemon juice and vanilla extract really make it that extra bit special! Wondering though if it’s possible to use this recipe but with self raising flour (Instead of plain) but without adding the baking soda/powder? So hard to get flour with the current situation and I’m running low of plain, but have plenty of self raising if that can be used instead!

    • Glad you like this Els! This is best with all-purpose flour, but I know that it’s hard to come by right now! Self-rising flour will works in recipes using about 1/2 teaspoon (and up to 1 teaspoon) baking powder per cup of flour, so if you feel comfortable doing the math, feel free to give it a try.

  • Love the banana bread! A big hit with my family and friends. I just had one question – What is the best way to store the cake? I usually leave it outside for a week in a tight container but as it approaches a week I start to notice mold. Should I be keeping it in the fridge?

    • Glad you like it! You’re storing it correctly — I store it on a plate on the counter and cover it with foil. It only keeps nicely for 3 – 4 days so that’s why you’re seeing mold after a week. It may last slightly longer if stored in the fridge; just bring it to room temperature before eating.

  • This banana bread is fabulous. I just made it this morning. I did add about 1/2 cup of chocolate chips for a little kick on a Friday. I added three whole bananas. and the batter seemed a bit more wet than I was expecting. Cooked it on a convection setting at 350 for 45 minutes. However it was very moist and wet. I end up cooking it for a total of an hour and a half before it was actually ready. Besides that it turned out great.

  • This banana bread is SO good! The texture and flavor are exactly what I was looking for (with the addition of some chopped bittersweet chocolate)! One question, your recipe calls for both baking soda and baking powder. The other recipes I have used before call only for baking soda, so I am wondering what the addition of baking powder does to the bread? I did notice that my bread rose right to the top of my loaf pan, but did not “dome” above the pan. Would it get more rise if I left out the baking powder or would that mess up the bread? Thank you for such reliable recipes!! I enjoy your site 🙂

    • Hi Marybeth, Glad you liked this! The reason the banana bread doesn’t dome is that it’s more cake-like than bread. If you really want that dome, I’d add 1/4 cup more flour. Keep in mind it will make the texture a bit drier. I would not omit the baking soda as it would significantly impact the recipe. Hope that helps!

    • Hi Marybeth, Glad you liked this! The reason the banana bread doesn’t dome is that it’s more cake-like than bread. If you really want that dome, I’d add 1/4 cup more flour. Keep in mind it will make the texture a bit drier. I would not omit the baking soda as it would significantly impact the recipe. Hope that helps!

  • The aroma was wonderful and the texture was perfect, but the bread just lacked what I enjoy in banana bread…nutmeg, cinnamon, and nuts!

  • I had extra lemons and overripe bananas and was looking for a recipe where I could use both things. I followed one of your comments/suggestions and used enough ingredients for 1 and 1/2 times the recipe and made it in a bundt pan. We really didn’t taste the lemon, but my husband, son, and I all agreed it was the best banana bread (or bundt cake) I’ve ever made…and I’ve made lots of banana breads over the years. Thanks for the recipe!! 🙂

  • Following the complete instructions it came fabulous. I like that I can place it in the freezer.
    Thanks Jenn for this recipe.

  • Well…..how good is it? My two year old granddaughter is snorting like a piggy and saying, “Bite, Bite!” It has the perfect sweetness and the banana flavor is not overwhelming. Crunchy outside and moist inside. Excellent!
    Thank you, Jenn.

    • LOL — Glad it was a hit! 🙂

  • Thanks to this wonderful recipe, my first banana bread was a success! It was moist and crusted well. Just a minor issue I’ve noted was the slight metallic taste in some of the bites. Likely, this is baking soda. I do remember mixing it well into the dry ingredients. How could I prevent this in my future banana breads? Thank you!

    • Glad you liked this! Yes, I suspect the metallic taste was a result of the baking soda. If you feel confident you thoroughly combined the dry ingredients you may just be very sensitive to the taste. I’d suggest trying an aluminum-free brand of baking soda like Bob’s Red Mill or Rumford. Hope that helps!

  • Hi Jenn,
    This banana bread is a winner and definitely a keeper! Love the lemon juice addition, it adds a layer of flavor and smells heavenly. I used olive oil instead of butter to make it dairy free – came out great. Thanks for another great recipe!

  • Hi Jenn,

    We made this delicious banana bread last week. It was great. Everyone enjoyed it at home.

    Can you please tell me why it’s not soft in the middle? At the bottom of the bread and in the middle, it was hard otherwise it was perfect. Is it because I added too much butter? Thank you for your recipe.

    • That’s strange Raji – did you make any changes to the recipe? Any chance that it was underbaked?

      • Hi Jenn,

        I baked it at 325F for about an hour. I have a convection Oven. It baked well. Thanks!

        • I have searched for several years after my Grandmother passed for a banana bread recipe with lemon juice that matched hers. Most people thought I was crazy when I said she added lemon juice. I will say that this was an easy to follow recipe and pretty much spot on from my grandmother’s recipe. Thank you for sharing ❤ my grandchildren will now be able to enjoy a delicious bread that I grew to love.

          • So glad you found what you were looking for – I hope it brings back great memories. ❤️

            • — Jenn
  • Have you ever substituted sugar for coconut sugar? Trying to be a little health conscious and I know coconut sugar does not rase your glycemic index like refined sugar. Also, I love your cookbook. I preordered before it was released. Good job!!! 🙂
    Thank you

    • Thanks for your support with the cookbook – so glad you like it! 🙂 And I don’t have any experience with sugar substitutes so I can’t say how it will impact the recipe – sorry!

    • I made it with refined sugar, enjoying a slice with my morning cup of tea 🙂 It’s a winner!!! I will let you know how it turns out when i make it with coconut sugar.

  • Hi! All I have is bread flour and some really ripe bananas. Will it work for this recipe? Thanks much!

    • Hi Happy, Bread flour isn’t optimal here but in a pinch, it should work (just keep in mind that the texture of the bread won’t be as tender). The batter may be a little thicker; if it appears to be too thick, add 1 to 2 tsp. of water per cup of flour. Please LMK how it turns out if you try it!

      • Hi Jenn! I used 1 1/2 cups of bread flour and 1/4 cup cornstarch. And 1 1/4 cups of mashed bananas. Unbelievably, the bread was tender and moist and tasted heavenly thank God! Your recipes are so awesome that even my lack of basic ingredients didn’t mess it up lol. Thanks much ❤️

        • So glad it came out nicely – thanks for reporting back! 🙂

      • Hi Jenn, I use bean flour instead of regular flour and add a 1/2 teaspoon of Xantghan gum.

        Bet you can’t tell the difference!!

  • Hi Jenn, I don’t have a bread pan, do you think I can use a round-hole pan instead?
    Thank you! Mapi.

    • Hi Mapi, I’m not familiar with a round-hole pan, but you can bake this in an 8-inch pyrex or square cake pan (bake time would be 35 min).

      • This is about perfect. The problem was saving enough for the next day to then fry in a pan with butter. Fried banana bread is so good. This version was lighter and fluffier than my own recipe. I guess I have a new one now. Made a load without walnuts for grandmama since she’s allergic and she wouldn’t share LOL.

  • Hi Jenn, I don’t have a 9×5 loaf pan. All I could find in stores were the aluminum 8×3.75. Nothing on Amazon Prime either. I read through all the reviews, and I see that one person used the smaller loaf pans and it was fine, but another person had the batter overflow. I also have a glass 8×8 pan. What do you think I should use, and should I change the temp & cooking time? I’m not a confident cook so I don’t want to put it all together and just guess…plus, if it doesn’t turn out, I’ll have some disappointed family members.

    Thank you! I really enjoy your cookbook and getting your weekly emails. I’ve had great success with your blueberry muffins and baked ziti with sausage.

    • Hi Melinda, you can bake this in an 8 x 8-inch pan at 350°F for about 35 minutes. (And glad you like the recipes!) 🙂

  • my first time making banana bread from scratch and every time i make something from scratch it usually fails, but i love how clear you made all the instructions it turned out amazing. my family loves it so much. thank you, it’s one of the best banana bread recipes i’ve ever tried, loved it.

  • Hi Jenn,

    I tried the banana bread recipe today. I added walnuts at the end. I had to bake it for an extra 20 minutes before I got the toothpick clean. But it turned out heavenly! This is the second recipe I have tried. Yesterday, I had made the blueberry muffins – again to die for! I am definitely going to try more recipes. Thank you so much for sharing these. God bless!

    Love,
    Rena

  • Hi Jenn,

    I attempted this recipe and it looked like one corner of the banana bread was sort of “sunken in” and after flipping (once cooled in pan for 10 min) that entire corner broke off. The piece that was stuck in the pan was very greasy..the butter I used was partially softened but not fully. Is that what could have caused this? I also used raw turbinado sugar in place of regular white sugar as that was all I could find in stores. Otherwise I was very careful in my measurements and used the spoon and level technique for measuring the flour. Any feedback would be appreciated to avoid this from happening again 🙁

    • Hi Sam, Sorry you had a problem with this. I think the different sugar as well as the butter both contributed to the problem but the butter probably was the primary issue. If it wasn’t fully softened, there may have been some chunks of butter left in the butter-sugar mixture which is likely what you encountered in that corner of the bread. Hope that helps!

      • Hi Jenn, thanks for your feedback 🙂 Will definitely be using this recipe again and fingers crossed it will come out in one piece!! lol

  • This was the best tasting banana bread! Alas I have bananas but no flour 🙄. I do have a small bag of self rising, what do you think?

    • Hi Sharon, This is best with all-purpose flour, but I know that it’s hard to come by right now! Self-rising flour will works in recipes using about 1/2 teaspoon (and up to 1 teaspoon) baking powder per cup of flour, so if you feel comfortable doing the math, feel free to give it a try. 🙂

  • This was a simple recipe to make and the result was very good. Good balance on dry vs wet so the bread was light and yummy.

    Thank you

  • Jenn – Thank you for all of your amazing recipes! So far, I have made the following: Asparagus soup, Crusty Artisan bread, banana bread, Curry Thai chicken soup, to name a few. All have been amazing!! My husband (who is still working) is loving coming home to all the cooking smells! My neighbors are loving the bread I’ve been making and sharing.

    Next week, I plan on trying my hand at the Challah bread and the Cinnamon Bread. Thank you so much, Jenn! We are all going to get through this and come out the other side with a lot of new recipes!

    • — Colette Dryden
    • Reply
  • Delicious, but wait for it to cool it tastes much better. I tried a slice right after I took it out of the pan and it tasted too buttery. I then tried it after it cooled and it seemed like all the flavors just melded together perfectly. It was delicious with my tea. Great way to use brown bananas.

  • Delicious! I made this bread this morning and my husband asked where I got the recipe. I said “it’s one of hers.” He knows what that means! Once Upon a Chef. He dove right in and helped himself twice.

    • — Heather Kohlhagen
    • Reply
  • It will still taste good!

    • Delicious and recipe easy to follow and, more importantly, I didn’t have to out to get ingredients.

  • Hi Jenn, I am not a baker. I just made your classic banana bread while at home. It was delicious! So easy and very moist.Thanks for sharing so many wonderful recipes with us. Siobhan

  • All I can say is….delicious! Not too heavy or too light. Very nice flavor and easy to make. Thanks Jenn! This one is a keeper

  • This was great! added dark chocolate chips of course. we really loved it!

  • This is absolutely the best banana bread. My former recipes resulted in dense and overly moist breads, but this was light and full of flavor. I used the microwave method to ripen the bananas which was a snap. Thanks for yet another perfect recipe.

  • This is the BEST banana bread recipe I have ever made!! I added the zest of half a lemon – just because I like lemon!! It was perfect!
    Thanks for your recipes – always great!!
    Ruth

  • This is the best ever!!

  • Can I use brown sugar to replace white?

    • Hi Cat, All kinds of sugar behave a bit differently, so for the best results, I’d stick with the recipe. That said, it may turn out OK, I just can’t guarantee it. 🙂 Please LMK how it turns out if you try it.

  • I made this recipe for a friend who loves banana bread and he was thrilled! Thanks so much for creating such clearly written recipes that are reliably delicious. I learn something every time I make one of them, and I can always count on someone asking me for the recipe!

    I would now like to use this recipe to make mini-muffins in a thank you basket. Can you tell me how long they would need to bake them, and if the baking temperature remains the same?

    Thank you!

    • So glad your friend liked this (and thanks for your nice words about the recipes)! 💗 If you want to make mini muffins with this batter, you can keep the oven temp the same. I’d start checking them for doneness at 12 minutes.

  • Is there a difference in bake time if using a glass loaf pan instead of a metal one?

    • Hi Tamara, no difference in bake time but I’d lower the oven temp by 25°F. Enjoy!

  • This is the best recipe of all the ones I’ve tried. I was concerned about the lemon ingredient but it really added to the flavour!

  • Can you double the recipe and put in bundt pan? If so, how much longer would you bake it for?

    • Hi Cathy, To make this in a bundt pan, I think you’ll only need to make 1.5 times the recipe. Just make sure to grease the pan very thoroughly so it doesn’t stick. Bake time should be an hour give or take, but keep a close eye on it!

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.