Best Banana Bread

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Best Banana Bread

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

banana bread

If you’re anything like me, you need a few good banana bread recipes. I’ve never been able to accurately predict my family’s banana consumption: one week we go through ‘em all, and the next, they sit untouched, browning in the bowl. This tender banana bread with a crisp crust is my go-to basic banana bread recipe (if you’re looking for marbled, chocolate, chai-spiced, whole wheat, or coconut-flavored versions, click here). The bread is phenomenal right out of the oven and delicious all over again toasted for breakfast the next day. My family prefers it plain, but feel free to add nuts or chocolate chips, if you like.

What You’ll Need To Make Banana Bread

ingredients for making banana bread

For a really moist, banana-y banana 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.

If you’d like to make banana bread and your bananas are not quite ripe enough, you have a few options:

  • 24-Hour Method: Put the bananas (still attached at the stem) in a loosely sealed brown paper bag and let sit on the counter. The bananas give off ethylene gas which causes ripening, and trapping the gas in a bag speeds up this process.
  • Quick Oven Ripening: Place the bananas in their peels on a parchment or foil-lined baking sheet (for easy clean-up in case they leak) and bake at 250˚F for 15 to 20 minutes or as long as it takes them to reach a deep brown color.

If you have overripe bananas and you’re not ready to bake, don’t let them go to waste – freeze them! I typically freeze them in bags of 2 or 3, as when mashed, they usually come out to about 1 cup (which is what most banana bread recipes call for). Simply peel the bananas and put them in an airtight container or freezer bag; when ready to use, thaw them in the bag and then mash.

Lemon juice may seem like an unusual ingredient in a banana bread recipe, but it works nicely without adding a lemony flavor to the bread. Similar to sour cream or buttermilk, it adds acidity to the batter that reacts with the baking soda to help the bread rise and give it a beautiful golden color, toasty flavor, and light, fluffy texture.

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.

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


Banana bread is best served fresh out of the oven, but it will keep for a few days, wrapped in foil and stored at room temperature. It can also 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.
banana bread

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Best Banana Bread

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

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


  • 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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  • Your banana bread sounds delicious and I would like to make it. At what speed do you use the electric beater, high, medium to beat the sugar and butter? At what speed (low, medium, high) do you use to beat the eggs, and how long do you beat for each egg, 30 seconds? Thank you for the recipe. I have made several of your recipes and they were really good !!!

    • — Helen on February 13, 2022
    • Reply
    • Hi Helen, I’d beat the butter and sugar on medium/medium-high and the eggs on medium for about 30 seconds. Hope you enjoy! 🙂

      • — Jenn on February 14, 2022
      • Reply
  • This turned out to be a delicious classic. It’s moist and dense but still light and airy. I’m dairy-free so I used dairy-free butter. I didn’t have unsalted butter so I omitted the salt. I also added dairy-free chocolate chips to the top before baking. I meant to fold them in before but forgot. Will be making again!

    • — Alesha on January 31, 2022
    • Reply
  • Jenn, you never steer me wrong! This recipe is absolutely delicious. I followed the recipe almost to a T with the exception of adding chocolate chips and decreasing sugar to 2/3 cup to offset sweetness of chocolate chips. So so good and a perfect snow storm recipe… we are looking at two feet here!

    • — Helena Stacey on January 29, 2022
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  • Delicious, added choco chips and came out beautifully

    • — Maureen on January 16, 2022
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  • Felt I should comment, as this is my favourite banana bread recipe. It is the only recipe that turns out great every time I make it. I have had little luck finding a healthier banana bread recipe – would love it if you had a recipe for a healthier version!

    • — Gem on December 30, 2021
    • Reply
    • Glad you like it, Gem — you may want to give this one a try. Hope you enjoy if you make it!

      • — Jenn on December 31, 2021
      • Reply
    • I love this recipe! But when I tried doubling the recipe and making two loaves, one of them came out uncooked in the middle but very brown on the outside. Any tips on how much time to bake?

      • — Jean on January 21, 2022
      • Reply
      • Hi Jean, I’m sorry to hear you had a problem doubling this! Were the two loaf pans the same size? Was one of them glass or darker metal?

        • — Jenn on January 21, 2022
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  • How would you recommend doubling this recipe?

    • — Sasha on December 22, 2021
    • Reply
    • Hi Sasha, I would double all of the ingredients; if you bake 2 loaves at the same time, they will take a bit longer to cook.

      • — Jenn on December 23, 2021
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  • Needs to include What temperature?

    • — James mccalister on December 20, 2021
    • Reply
    • Hi James, the bread should be baked at 350°F/175°C. Hope you enjoy!

      • — Jenn on December 20, 2021
      • Reply
  • Soooooooooo gooood. Doing it every day though I wish it was a little crunchier.

    • — misbell gomez on December 3, 2021
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  • This is the best recipe for Banana Bread I have ever used. The addition of lemon and vanilla makes all the difference.

    • — Kate Howarth on November 26, 2021
    • Reply
  • I’ve made this numerous times – perfect.
    However, I would now like to make in those mini tinfoil 4.5 x 8.6 pans.
    Does anyone know how long to bake? And do you keep the oven temp the same?

    • — Susan on November 23, 2021
    • Reply
    • Glad you like it! Because the recipe calls for a 9 x 5“ loaf pan, the ones that you’re describing aren’t much smaller. You could divide the batter into two of those pans and it will make two flatter loaves. I’d keep the oven temp the same, but It will also take less time so keep a close eye on them. If you want to make two fuller loaves, I’d suggest making one and a half times the recipe. Hope that helps!

      • — Jenn on November 24, 2021
      • Reply
      • I know you like an update:

        Just took out of the oven at 37 min using your recipe divided in half for each mini loaf.

        • — Susan on November 24, 2021
        • Reply
        • Good to know — thanks for reporting back!

          • — Jenn on November 24, 2021
          • Reply
  • This is the best banana bread recipe I’ve tried!!! I used whole wheat pastry flour because that’s all I had. It’s flavorful and light! Wonderful recipe!

    • — Jennifer on November 14, 2021
    • Reply
    • Thank you Jenn! Love this banana bread! The only thing is mine seems to take over an hour to bake, might be my oven though.

      • — Andrea on January 13, 2022
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  • I’d been trying out different recipes for banana bread, and I think I’ve finally found my favorite! I’ve baked banana bread twice so far following exactly what your recipe says. Both time, it came out delicious! It was super flavorful and moist. Thank you Jenn!

    • — Mika on November 2, 2021
    • Reply
  • Again! Another amazing recipe…thank you so much for sharing your recipes with all of us. It looks exactly like yours and taste phenomenal!

    • — Ana Gallardo on October 31, 2021
    • Reply
  • I saw your response to a question about baking in a glass vs metal pan. Would a glazed ceramic pan need a different baking temperature (or any other changes)? (This recipe is delicious, by the way!)

    • — Kristen on October 26, 2021
    • Reply
    • Glad you like this! You shouldn’t need to make any changes in time or temperature with a ceramic pan.

      • — Jenn on October 27, 2021
      • Reply
  • Easy and delicious! And, I make a lot of banana bread.

    • — rc on October 16, 2021
    • Reply
    • Hi Jenn..I made your banana bread today and it’s delicious..never put lemon juice in my banana bread before but it’s the best I have ever made..thank you for sharing this recipe..I love your blog and I trust your expert knowledge 100 percent! Judith

      • — Judith on February 19, 2022
      • Reply
  • I had 3 squishy bananas sitting on the counter that needed to be used…and this recipe turned them into 12 delicious muffins! I followed the recipe exactly, except for adding a tiny sprinkling of sanding sugar on top of each muffin before baking. It gave them a delightful crunch…..this recipe is over the top!!! (P.S. I used cupcake liners in the muffin pan for easy cleanup.)

    • — Barbara K on October 11, 2021
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  • Wonderful Banana Bread recipe, Jenn! I love how easy it was to put together. Didn’t get out the mixer, just whisked by hand and it turned out great.

    • — Jennifer on October 10, 2021
    • Reply
  • Best ever…yum

    • — Cassie on October 9, 2021
    • Reply
  • Excellent recipe, who knew bananas go so well with lemon. It came out perfect. We loved it. Anyone who had problems should check their oven settings. Jenn’s recipe works great, no adjustments needed. Thanks Jenn

    • — Kinga on September 29, 2021
    • Reply
  • THE best banana bread ever. So moist and full of flavor, absolutely perfect. I used three bananas and added 1/4 cup chopped walnuts to the mix and it was a perfect addition. My husband says he doesn’t think I ever made anything better in my life lol. Honestly, you can’t go wrong with Jenn’s recipes, they turn amazeballs every time!

    • — Lina on September 22, 2021
    • Reply
    • Excellent!

      • — B Windsor on May 16, 2022
      • Reply
  • Delicious! Very easy to follow recipe instructions. This is my third time making it and it comes out great every time!

    • — Dianne on September 16, 2021
    • Reply
    • This banana bread is amazing! I made this recipe vegan by replacing butter with vegan butter and the eggs with 2 flax eggs and it’s amazing! Even my non vegan family members loved it. We make a lot of banana bread and honestly I just find a new recipe each time but this is a keeper. Thanks for sharing!

      • — EchoGal on November 13, 2021
      • Reply
  • poorly written recipe

    • — Max on September 16, 2021
    • Reply
  • tried this recipe once, it was great! just have one question: does the “1-3/4 cup of flour” refer to one AND three quarters or one TO three quarters? Same goes with the vanilla extract.

    • — anonymous amateur on August 26, 2021
    • Reply
    • Hi, Glad you liked it! Those measurements refer to 1 cup plus 3/4 cup of flour (and the same format for the vanilla). For some reason, the back end of my system makes me include that hyphen. Sorry for any confusion!

      • — Jenn on August 26, 2021
      • Reply
      • That’s funny because I always have the same question. It is a bit confusing with the hyphen.

        • — Sharon on January 24, 2022
        • Reply
  • What an excellent recipe! I deviated slightly from the recipe in that I took Julia Childs advice and used jumbo eggs. Sugar reduced to 1/3 cup. I’m not a sweet fan, plenty of sugar in the bananas. Flour was spooned and leveled in measure, bananas were cooked for 8 min in a non-stick skillet to reduce the moisture, 3/4 cup pecan pieces added. Bread pulled at 200 deg F on an instant thermometer. P E R F E C T !

    • — Bruce Belligan on August 24, 2021
    • Reply
  • Yes, I gave this a shot. Tried to make banana bread about 20 years ago during the dot-com crash when I went from high-paid engineer to Mr. Mom. Not so good. Rephrase. Horrible. About a month ago, my wife and I tried another recipe. OK, but not great. Today, I tried yours. Far superior to my last efforts. Thank you, m’lady.

    • — Jay on August 21, 2021
    • Reply
  • This really is the best banana bread EVER! I think I could eat the entire loaf myself. This is like my only banana bread recipe now

    • — Lizzie on August 11, 2021
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  • Excelent recipe!I have made it as is many times and it’s always eaten and enjoyed by all. I have a gluten free family member and have now made this recipe 3 times using Bob’s Red Mill 1:1 GF flour–each time a success! For the GF flour, I have found I need to increase baking time. Otherwise, I followed the recipe as is and it’s great.

    I’ve also added chocolate chips to the recipe and that’s a kid favorite.

    • — Aileen on July 25, 2021
    • Reply
  • We love this recipe in our home. I’m wondering how I could convert it to a muffin or mini muffin recipe..?

    • — Beth on July 22, 2021
    • Reply
    • Glad you like it, Beth! It should work nicely for muffins. I’d keep the oven temp the same and start checking them for doneness at about 18 minutes for standard muffins and about 12 minutes for minis. Hope that helps!

      • — Jenn on July 23, 2021
      • Reply
  • Can you make this with gluten-free flour, and if so what brand/kind do you recommend? Thank you!

    • — Martha on July 19, 2021
    • Reply
    • Hi Martha, I haven’t made a gluten-free version of this but other readers have and have been happy with the results. A lot of people have good luck with this King Arthur brand. Please let me know how it turns out if you make it!

      • — Jenn on July 19, 2021
      • Reply
    • Try Bob’s Red Mill 1-1 GF Flour Blend. Already has xanthan gum so don’t add any. I use this and King Arthur’s Measure for Measure GF blend (also has xanthan). Of the two, I lean more towards Bob’s, but do know that the KA blend is enriched. The only one that I know of in the market that has that. Tip: I always add a bit more leavener. If recipe calls for 1 tsp bkg pdr, I’ll add another 1/8th tsp. ALSO: Allow batter to sit in the prepared pans for about 5 mins or so. This allows flours to “hydrate” but do know that I use only double acting bkg pdr.
      Good luck! And ENJOY!

      • — IRIS on February 17, 2022
      • Reply
      • FORGOT TO ADD: I replace 1/2 cup of the flour with Bob’s Superfine Almond Flour or the Unblanched Superfine Almond Flour. Of the two, I prefer the results with the unblanched (comes out a bit firmer, which I prefer). I use homemade brown sugar and reduce the amount called for to 2/3 c or use equivalent Truvia Brown Sugar Blend. I also play with the butter because that is just too much when you are watching calories. Recipe works well with replacing eggs with liquid eggs. Hey, when you have to watch A1C and cholesterol, you do what you gotta do so you can still enjoy a treat!
        I’m not rating since I did not follow recipe as written.

        • — IRIS on February 17, 2022
        • Reply
    • I actually prefer Cup4Cup gf flour. I find I don’t need to make any adjustments to recipes, it’s really a terrific gf flour (better than Bob’s Redmill, as much as I love them).

      • — Catherine on March 8, 2022
      • Reply
  • I didn’t use Jenn’s actual recipe because I had a lot of bananas to use up and needed one that could absorb at least 4 but I did follow her instructions since all recipes pretty much start the same. The step-by-step photos are so helpful, thank you Jenn! I’m new to baking and had no idea what ‘cream until light and fluffy’ should look like until I read your post. I also panicked initially when adding the banana and it looked curdled, so also appreciate your extra note there. Thanks again!

    • — Emily H. on June 19, 2021
    • Reply
  • This banana bread is incredible and one of my favourite things to bake. It’s so easy to throw together and so delicious. I find it’s great to share too, loaves are always easier to cut than rounds, and it’s always very popular whenever I take it anywhere. I like my banana bread loaded with goodies so I add chocolate chips and/or chopped walnuts and/or raisins, whatever I’m in the mood for, about a cup total. I’ve cooked this in at least 4 different ovens in 2 different countries and I always have to add 5-10 mins to the cooking time (usually 50-55 mins for me), but it comes out perfectly every time. Thanks for this winner, Jenn. I’d give it more than 5 stars, if I could!

    • — Laura on June 12, 2021
    • Reply
  • This recipe is a keeper. Added some cinnamon and baked for only 50 minutes in glass dish.

    • — M Day on May 25, 2021
    • Reply
  • Why don’t you use sour cream in this recipe when you do in the others?
    Thanks, love all your recipes!

    • — Edie on May 13, 2021
    • Reply
    • Hi Edie, I developed this recipe a long time ago so I don’t remember the reason I didn’t use sour cream in this one but I promise it works. 🙂

      • — Jenn on May 17, 2021
      • Reply
  • Moist and can really taste it’s banana as many recipies only use one banana . Will def add to our favourites!

    • — Hattie on May 2, 2021
    • Reply
  • This is my new favorite banana bread mother recipe. I doubled this recipe using the kitchen scale measures, subbing flavorful coconut oil for the butter for a lactose-intolerant friend. I also couldn’t resist subbing most of the volume (not weight) of the sugar for maple syrup, as I wanted a slightly more wholesome version. I even substituted 100g almond flour for the regular flour. The mixture was more liquid, thanks to the maple syrup, but the loaf was a wonderful texture, springy and light instead of dense and muffin-like. It is really a banana-bread, not muffin, recipe, much lighter and more delicate than the more stodgy (yet satisfying!) banana muffins I am used to making. When you use the batter in the muffin tins they don’t dome like muffins (that might also be because of the more liquid dough I used), but they make nice short mini cakes that kids like holding. Oh and of course I added chocolate chips—for the kids (that is my excuse, anyways!).

    • — Lucie on April 26, 2021
    • Reply
  • I’ve made this recipe twice. Both times it is raw in the middle even though the tester came out clean. The end slice was dry. If I bake it longer, the bread will be very dry around the edges. Any insight on what might be wrong? The oven thermometer said the temp was ok. Thanks.

    • — Karen on March 28, 2021
    • Reply
    • Sorry you’ve had a problem with this (twice)! Are you using a glass pan? Are you making any adjustments to the recipe?

      • — Jenn on March 28, 2021
      • Reply
  • The best banana bread recipe for me, tried it out 3 times already and worked very well every time! I cut up a small banana and put in on top of the batter for extra ”banananess” before baking.

    • — Lidia on March 20, 2021
    • Reply
  • Love this recipe because it’s buttery! It’s simple and doesn’t have diet ingredients like apple sauce. When I want low-cal, I’ll go elsewhere lol I too have trouble with the top being completely baked through because I use a glass pan, but I read on another recipe here to lower temperature and bake longer. I baked at 325 for an hour.

    • — Gail on March 15, 2021
    • Reply
  • My search for THEE Banana Bread recipe is over! Lemon juice is the secret in this one! For those having problems with under done-ness with baking: add-ins(I do walnuts & chocolate chips, myself) will stretch your batter. You’ll end doing two loaves. Fill your pan ONLY HALF WAY up (I noticed in her photo & after my last loaf was a hard shell on the outside & doughy in the middle) Then the 40 min bake time works perfectly. I tried going towards 45 mins because i didn’t preheat & both loaves ended up a little dry.

    • — charis medeiros on March 7, 2021
    • Reply
  • Loved it!!

    • — Dedria on March 2, 2021
    • Reply
  • I just made this. It’s so yummy. I added a few more bananas and a tiny bit more flour.
    Turned out excellent!!
    Thanks for your recipe!

    • — Dedria on March 2, 2021
    • Reply
  • Gave it a whirl and it seemed to come out fine. I skewer tested it and everything and the skewer came out clean. While cooling on the rack though the top caved in and when I checked inside I found the inside was still not cooked. Not sure why the skewer test came out clean when it was still not fully cooked in the center but sadly there was no fixing it at that point.

    Pretty much every other recipe I’ve looked at or used had at least 50 minutes, usually 55 minutes, for a cooking time at 350 degrees. I guess it doesn’t surprise me that this one did not cook after 45 in the oven as that cooking time just seems too low. For anyone trying this recipe I would definitely make doubly sure it’s done before you pull it out.

    • — Travis B. on March 2, 2021
    • Reply
  • I am not usually a fan of banana bread but had some that were going in the trash if I didn’t use them, so happy I did. This is a simple recipe and I have to admit I was surprised at the lack of seasonings. I think I figured out why I don’t normally like banana bread. Most recipes have too much added seasonings that just take away from the simplicity of the banana. Thank you for another keeper!

    • — Debbie on February 28, 2021
    • Reply
  • This is everyone’s favorite banana bread recipe in my family. It is different from the stodgy, heavy, sugary banana bread recipes I’ve tried (and liked!) before. This recipe gives a really nice, not too heavy loaf, with a nice crumb and good moisture. The banana flavor and aroma are there but not overpowering, which was a favorite for our adult crowd. I could see it being successful even with a little less sugar. Nuts could be a great addition but I’d pass on chocolate because it might distract from the bread’s delicious flavor. Overall, this is a hit! My favorite part is the crispy crust—can’t get enough of it with coffee or tea!

    • — Jasmina on February 18, 2021
    • Reply
  • This cake was very easy to make and I added a handful of hazelnuts to the mix . I adjusted the baking time so that the cake was in the oven a bit longer – 4 m ins or so.
    The texture is lovely and moist and its a good sized loaf but I have to be honest it was not my best tasting banana bread as there just wasn’t enough banana – I used exactly what the recipe states I weighted it out – all blackened . It just tasted like a nice cake not banana bread . But toasting it did bring out the flavour a bit more . Question- could I increase the amount of banana – say a third large banana – without messing up the balance of the cake ? That would fix it .

    • — louise on February 10, 2021
    • Reply
    • Hi Louise, I wouldn’t add another banana as it would make the bread too moist. You could maybe add a little additional banana but would not add a whole one. Hope that helps!

      • — Jenn on February 12, 2021
      • Reply
  • Recipe was nice and simple to follow. My bread was not done in the middle, as my oven bakes uneven, so it appears darker but not a burnt flavor. I measured out the banana puree to 1 cup, but wished I had added extra. I added walnuts as well. Overall, very pleased!

    • — Keiks on February 9, 2021
    • Reply
  • Excellent recipe! Made double batch today and it is just about gone. Love the the subtle sweetness of it, other recipes usually turn out too sweet. Added some nuts to it too and didnt have vanilla, or lemon juice and it still turned out fabulous!

    • — Lulu on February 7, 2021
    • Reply
  • Perfect recipe! This is the second time I’ve made it because my family loves it so much!

    • — Dianne A. on February 6, 2021
    • Reply
  • This is the only banana bread I will make. It turns out perfectly every single time.Everyone who I take it to loves it!!

    • — Christin on February 3, 2021
    • Reply
  • Another winner from Jenn! Take her word for it that this bread gets even better the next day and is out of this world toasted – yummy!

    • — Jo Ann on February 1, 2021
    • Reply

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