This simple banana bread recipe is the BEST way to use overripe bananas. It’s incredibly easy and the banana bread is always soft, moist, and delicious.
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This is one of my most popular posts. People cannot seem to get enough it! Dozens of people have told me this is now their go-to banana bread recipe. I hope it becomes yours too!
This Iced Chai Latte pairs SO well with this banana bread. It's ready in a minute, inexpensive, and tastes just like the one at Starbucks.
Super Easy Banana Bread
This recipe is crazy easy. It only requires one bowl. There’s no need for a mixer. And, it doesn’t make much of a mess.
It’s so easy that people who never baked before and kids frequently make it on their own. I’ve also been told that people have made it with their toddlers, which I absolutely love. It’s the perfect opportunity for family bonding.
It’s also a great way to use overripe bananas so they don’t go to waste. I honestly think my family and partner have stopped eating bananas JUST so I make this banana bread. 😂
I HATE wasting food, so it is awesome that I can be resourceful and make my family happy.
More Overripe Banana Recipes:
- Simple Banana Bread Chocolate Chip Muffins
- Super Soft Banana Bread Cookies
- The BEST Gluten-Free Banana Bread
If you have a dog, check out this banana recipe too - Easy, Healthy, Peanut Butter Banana Dog Treats (Only 3 Ingredients!).
How ripe should the bananas be?
Super ripe! The bananas should be way too soft, mushy, and not at all like what we would normally eat.
The peels should be brown and easy to remove.
As a banana ripens, the starch in the fruit converts to sugar. This makes it sweeter and more assertive in banana flavor.
The riper the banana you use, the sweeter the banana bread.
How many bananas?
This is frequently discussed in the Pinterest comments for this recipe.
My favorite amount to use is 3 bananas.
You could make it with two or four though.
I personally don't like to use four bananas. It can make the bread TOO moist or dense.
If you only have one banana, check out my Banana Bread Cookie Recipe. It's a fun twist on traditional banana bread.
Save and organize your recipes with this adorable Recipe Card Printable.
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Gluten-Free Option
I adapted this recipe into the BEST Gluten-Free Banana Bread EVER. I’m seriously obsessed with it. It is very similar to this one. Just a couple small changes. 😉
You could also just swap all-purpose flour for a gluten-free one, like King Arthur's Gluten-Free Measure for Measure Flour. With this gluten-free flour, you don't need any additional ingredients and you use the same exact amount of flour that the recipe calls for. It's Measure for Measure!
Optional Add-ins
Lots of people have added walnuts, pecans, raisins, and/or chocolate chips to this banana bread recipe.
I have to admit… it does taste pretty great with chocolate chips.
When I make this recipe into Banana Bread Chocolate Chip Muffins, I add a 1/2 cup of chocolate chips. For more info on how to make this recipe into muffins, check out this recipe here.
Loaf Pan Size
I used to think there wasn’t much of a difference between a 8.5” x 4.5” loaf pan and a 9” x 5” one. But, there is!
I recently read, on the King Arthur Baking Blog, that the "1/2" difference in each dimension translates to a 15% difference in capacity."
Choosing the wrong-sized loaf pan can cause a recipe to fail.
This Banana Bread recipe uses a 8.5” x 4.5” loaf pan, like this Stainless Steel one with Silicone Handles. I love this bread pan. It’s durable, the perfect size, and easy-to-clean.
I double the recipe when I use a 9” x 5” loaf pan, like this Ceramic Coated Non-Stick one. If you’re using a 9″ x 5″ pan, I recommend doubling the recipe as well.
Looking for more simple recipes? You may like:
- Snickerdoodle Cake Mix Cookies
- Grinch Cookies
- Iced Green Tea Lemonade
- How to Make Starbucks Peach Green Tea Lemonade
Out of baking soda? Check out this Banana Bread Recipe No Baking Soda.
Simple Banana Bread Recipe
Ingredients
- 1/3 cup Butter melted
- 3/4 cup Sugar granulated
- 2-4 Bananas* very ripe
- 1 Egg large
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda**
- 1/2 tsp Cinnamon ground
- 1/4 tsp Nutmeg
- 1 1/2 cups Flour
Instructions
- Preheat oven to 350 degrees F.
- Prepare a loaf pan with butter, oil, or even Pam spray.
- In a mixing bowl, combine the melted butter and sugar.
- Add the bananas. Mash them then mix into the butter and sugar mixture.
- Add the egg and vanilla extract. Stir.
- Mix in the baking soda, cinnamon, nutmeg, and flour.
- Pour the batter into the prepared loaf pan.
- Bake for about 40 minutes or until an inserted toothpick comes out clean. OVEN TIMES VARY. Some people need 55 minutes. Others need 30 minutes. Please use your own judgment and the toothpick trick (insert a wooden toothpick in the middle of the bread. If it comes out clean, the bread is done. If it comes out with batter on the toothpick, please continue baking. It is not done). In a fairly new, convection oven, it takes around 40 minutes for my bread to be done.
- Remove from oven and let cool. For clean slices, please allow the bread to completely cool.
Video
Notes
I would love to hear your thoughts! Did you make it? Was it simple and delicious? Would you change anything?
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Crissy says
I was wondering if you have ever made it with coconut flour? I know I would need less and maybe one more egg, but I'm not sure.
Mischka says
Hi Crissy! I have not. I'd love to know how it comes out though! Best of luck! <3
Pat says
Just doubled the recipe and made two loaves. Delicious! The best thing ,did not have to add a tremendous amount of oil. My new favorite bb recipe. Thanks
Mischka says
I’m so happy you enjoy it! Thanks so much!
syd says
thanks for the comment pat!!!!!
Ryan says
Just tried this recipe it's in the oven now can't wait to try it though when it comes out and cools off. Smells wonderful cooking.
Aaren says
Can whole wheat flour be substituted for the all purpose flour in this recipe?
Rosaleen Delaney says
Came out very good, although I had to bake it for 1 hour and 15 minutes, I started with 40 minutes, then 10 more, then ten more, then 3 more increments of 5 minutes, it took FOREVER it seemed like! Next time I will add a pinch of Salt and Baking Powder, and probably throw in some walnuts!
Mischka says
Hi Rosaleen, thank you for trying the recipe! It is crazy how much cooking times can vary! It even happens in my own oven with the same recipe.
Sarah says
This is the new family favorite banana bread recipe. I did end up adding a pinch of salt based on the reviews I read before trying it. O tried with 3 bananas first and 2 bananas the second time around. Both took about 50 min to cook. Both turned out fantastic. Also ran out of white sugar so I made the second batch with brown sugar and it was still great!
Sarah says
I’m making it now. Can’t wait to see how this turns out. Thanks for the easy recipe. The kids enjoyed helping.
Mischka says
You're very welcome! Thank you for trying it! I hope you all like it! I love hearing about kids helping. <3
Mari says
I am making it now! Smells so good in the oven. I used 4 bananas because mine were small. Can’t wait to try it
Mischka says
Thank you, Mari! I hope you like it!!!
Jennifer says
I have literally tried dozens of banana bread recipes and have NEVER had them turn out like others that I taste and LOVE...until now! I always double the recipe and make two loaves. This is my 3rd time making it and the last 4 loaves have turned out perfect! I always use 6 bananas (since I double it) and follow the recipe exactly. Seriously the best banana bread recipe I have ever had! Thank you!
MaryAnn says
Unfortunately mine did not turn out- my pan was 9x5 so I doubled it had to bake for 1 hour and 15 min and by then the top was burnt and the inside still raw...sad!
Shelley Rasset says
Mine didn’t turn out either conventional bake temp 350 for 75 minutes burnt on top mush mess on the inside.
Sabina says
This is my 3rd time making it and it's perfect everytime. My daughter just LOVES it and she can be pretty picky. Just curious the measurement if I were to add chocolate chips.
Mischka says
Thank you so much!! When I add chocolate chips, I like to use a 1/2 cup. I also reduce the amount of sugar in the recipe to 2/3 cup to make room for the additional sweetness. A lot of people add the chocolate chips without reducing the sugar and still love it though.
Karen Bowling says
I made mine pecans and some of them with chocolate chips. Did in muffins. They were very good. Making more now.
Ty says
I used the 9x5 loaf pan and it turned out just fine without doubling the recipe 🙂
Kathy says
I used 9x5 pan, too! Had to cook 50 minutes. I did not double either! It is cooling now. It looks and smells delicious. Can't wait to eat it!
Rosemarie Abasolo says
This is my go to recipe! I love this recipe as so does my whole family! My aunts keep bugging me for this recipe!! Should I share the wealth lol?! Yeah...its just to yummy to keep to myself,let others taste this gem! Thank you for sharing!
Amy Lewis says
This is a great simple recipe for banana bread. I added 1/4 tsp of salt to make the flavors pop.
Mary says
Do not use coconut flour that's all I switched out and the consistency was terrible. Smelled and takes great. Texture was like sand
Yvonne says
Hi Mary, I remember reading somewhere that you should use something like 1/4 coconut flour to all purpose flour . So not even half and half for something like breads.I know I used it that way and I think it turned out fine. Nothing that a quick google search can help one with. Dam my memory is going to hell in a handbag way quicker than I would like
Alexa says
Just doubled this recipe and added walnuts! I had enough to fill a 4 loaf pan and make an extra banana bread Pancake. Super yummy!!
Terrye says
Hi , Did you end up making it with coconut flour?
If love to read your experience and how it turned out. ✨️
Lori says
Your recipe was easy but the center was gooey. Do you know why?
Mischka says
Hi Lori! Thank you for trying the recipe! It sounds like the bread may have needed to be baked a little longer. Oven times can vary. Did you do the toothpick check to see if it was done? (Inserting a toothpick into the loaf and seeing if it comes out clean. I will add this tip to the post.) Also, how many bananas did you use?
Amber says
I just made this but it’s pretty dry and not very flavorful. I used 4 medium sized bananas...
Mischka says
I'm disappointed to read this. I always experience the opposite with four bananas. Maybe it was baked too long? Oven times vary. I included more details about baking times in the post. Thank you for your feedback.
Liz says
I'm getting ready to make your recipe. Realize there is no measurements for salt? Don't need salt?
Katie says
Make sure your bananas are very ripe before baking.
Stephanie says
I’ve made this recipe numerous times and each time it is a massive hit! The last time I made it, I added chocolate chips., it was a nice addition! Thanks for posting! This is certainly a keeper!
Huma Moulvi says
Have you ever substituted coconut oil for the butter? I was hoping to try it but not sure if it'll turn out
Cherryl says
I made it last night with 2 bananas and used brown sugar Splenda …was a bit dry and probably would of been done at like 30-35 instead of 40 minutes. But it’s good toasted!!
Althea Waters says
Good and very moist. Simple recipe to follow and baked in 37 minutes perfectly.
Megan says
I also had the same problem but instead of the center, only the left side was gooey. I noticed this upon checking it with a toothpick. I used 3 bananas and you recommended. To fix the problem I kept adding time in increments of 5 until it was fully cooked.
Mischka says
This is what I usually do with other people's recipes. Oven times vary. It's crazy how much they can vary by. In the future, if one side is gooey, I would increase the time AND rotate the bread in the oven. It's possible that one side was getting more heat than the other. Thank you for trying the recipe. I hope you liked it!
Ashley says
Mine was soupy it’s because the recipe needs baking powder as well!
Mischka says
Oh no! If yours was soupy, it may have needed to bake longer. Classic banana bread recipes usually only include baking soda. After your suggestion, I want to try this recipe with some baking powder though. I'll let you know how it goes!
Carolyn says
I only had one banana. Should I put more butter and / or another egg into the mixture. It looks like it needs more moisture
Mischka says
I have never tried to make it with one banana, so I'm not sure. What did you decide? How did it come out? Thank you for trying the recipe.
Vicki says
Delicious recipe! In my oven it took about an hour and 5 minutes to cook. I highly recommend using the toothpick test to determine doneness. Also, I used only 3 bananas.
Mischka says
Thank you so much, Vicki! I'm happy you enjoyed it! <3
Terri says
Chocolate chips?
Alexis LaRue says
I made this earlier in the week - with 1/3 cup sugar also - and it was perfect! Making 3 more batches today....hoping I don't mess up just tripling the recipe. Ha! Stay well!
Mischka says
Awesome! I'm happy you like it! I'm sure you did perfect tripling the recipe! Enjoy! Thank you! <3
Charla says
Can this be made in small loaf pans?
Mischka says
Hi Charla! Yes, it can!
Teresa says
Soooo good! I made muffins instead.
I only had rising flour. I also added walnuts. I/we lovedit. I shared it with my sister and she also made it and loved it
Thank you!
Mischka says
Yum! Adding walnuts sounds extra delicious! I'm happy you and your sister loved it! Thank you so much for trying it! <3
Lacey says
I just made this and took it out after 40 min at 350 and it’s still raw on the inside. It’s dark brown on the outside. Any idea what happened?
Mischka says
Hi Lacey, thank you for trying the recipe. Did you put the bread back into the oven? It needs to be baked longer. Oven times vary. Di you check it with an inserted toothpick like the recipe suggested? Thank you.
Pam W says
Try baking it at 325. I find with my oven I have to lessen it by 25 degrees or the outside cooks to fast. And always do the toothpick test.
Shannon says
This happened to me the first couple times I made it too. Now I turn my oven down to 300 and let it bake for 1 hr 45 minutes
Shannon says
I made this tonight with my 7 year old and the recipe was very easy for him to follow. He is a really picky eater and he LOVED it. We will definitely be making this again. Thank you for the recipe ❤️
Cynthia P. says
Hi! I really love this recipe but I add some walnuts because I love the crunch 🙂
Shea says
Super easy to follow instructions and made the process that simple. I only had one banana so cut off a bit from the flour and sugar requirements and added a dash of salt. Thank you for providing!!
Amy says
This looks so good! It’s still baking but I was excited to say that the batter tastes amazing! I also added about half a tsp of almond extract and that just added the perfect amount of flavor
Melissa says
See, perfect reason to read comments before making. That is a wonderful idea. Great way to add a nutts flavor without nuts.
Alexa says
I made this with almond flour, because that was all I could find in quarantine land! I also added chocolate chips 🙂 So delicious! Thank you for sharing your recipe.
Barbara says
If making muffins how much batter do you use?
Rita Punkkinen says
Hi. Made this two times now. The second was was even more enjoyable than the first one. Do you have any ideas as to how many calories this wonderful bread contains. Very very good with streusel topping. Thanks for the recipe. Rita.
Rosalie says
Hey Rita, I calculated the calories and it is about 2000 per bread. If you'd cut it in 8 slices that's about 250 calories each.
Jackie pryer says
It was really simple to make, was very scrumptious.
Virginia Hatley says
Delicious!! This recipe came out wonderful. Golden brown and nice and moist. This will be my only recipe from now on. Thank you for sharing
Sabina Acquaviva says
I made this today and oh my goodness my extremely picky 4 year old is on her second serving. Thank you so much. Just curious how many chocolate chips you would add to the loaf?
Wendy says
I made your banana bread and loved it, forgot to pin it and searched high and low thru Pinterest and so happy I found it again. It's a keeper! Made as recipe was given and was perfect, one in the oven again! Thanks
Juliette Gilbert says
I made this with vegan Melt butter and it turned out amazingly - I'll save this as a favourite. I baked the bread for 55 minutes.
EvaK says
This was delicious and the perfect size. Bc of covid there’s no flour anywhere so I made this with 1 cup of oat flour (made from rolled oatmeal flakes) and half a cup of regular flour. Can’t wait to make it again!
Ashlee says
Best banana bread! I used 3 bananas, only 1 was pretty ripe though so I also added about 7 oz of canned pineapple (keeps it so moist). Also added in a bit of flaxseed and some mini chocolate chips, followed rest of recipe exactly. Baked for about 50 min. DELICIOUS!! 🙂
Susie says
Fantastic!!! My new go-to recipe. No weird ingredients and super easy to make. I used three bananas and added 3/4 of walnuts. This was definitely a hit!! Thanks for sharing.
Virginia Hatley says
Delicious!! This recipe came out wonderful. Golden brown and nice and moist. This will be my only recipe from now on. Thank you for sharing
Cheryl McCormack says
Has anyone made this with only 2 bananas? Should I add something else if I only have 2?
PK says
I used 2 large bananas and it was wonderful! ☕️
Sherri says
At first I was skeptical and didn’t think this would turn out right. This was a perfect recipe easy, moist, and delicious.
Cathy says
This was so easy to and delicious. I used 4 bananas and added walnuts. I made 1 regular size loaf and a mini loaf. I baked it about 50 minutes. I think I might try making it in my mini Bundt pan and adding a glaze for special occasions.
I think this will be my “go-to” banana bread recipe from now on.
Pat H says
I love he banana bread recipe and have made it 3 times. You are right it takes 3 bananas. I tried it with 2 bananas and I was a little dry. I add chopped walnuts to the recipe. Thank you for the recipe
Janet says
I just made a loaf and it was so good. Family loved it❤
Amanda says
This came out very delicious! My favorite recipe so far, I've only tried about 3 others. I baked it with 4 bananas, no nutmeg or cinnamon, a pinch of salt, half bread flour & all purpose, baked for 50 min. I doubled the recipe and made 2 breads. My banana bread was very moist and crumbly at the same time, extremely soft. Definitely not doughy.
Rachel Villalobos says
Made it in a Bundt cake pan and it baked evenly. I kind of have trouble with it being raw with the loaf pan. It is so delicious!
Arianna says
Hi just tried this and love it !! It came out amazing:) I was just wondering if you knew about how many calories this bread is?
Laura says
Hi there, I tried the recipe following it exactly with using 3 med bananas and 40 minutes at 350 and it turned out amazing. Thanks for sharing. Definitely my favourite Banana bread recipe I have tried.
Mischka says
Thank you so much!!!! I'm happy you enjoyed it!
Mischka says
Hi Arianna, thank you so much! Unfortunately, I do not know how many calories there are. One day, I will sit down and figure it all out. I definitely need to start tracking my own calories again!
Linda says
This is yummy and so simple!
Karen Williams says
Just put in oven. I do hope it comes out good. No salt was in recipe. Thought about it afterI put in oven. I did use salted butter maybe ( I hope) this will taste ok.
Mischka says
Hi Karen! Thank you for trying the recipe! I hope you like it! I never add salt to recipes (for health reasons) and they still taste delicious!
Kassie says
This recipe was amazing! I added some dark chocolate chips just for fun. I will be using this recipe every time. Very moist and just enough crisp on the outer edges.
StephanieC says
Holy moly is this a great recipe! Turned out really good and moist! I started off baking at 30 min and then added an additional 10. Since it wasn’t quite done at 40, I went in increments of 5 minutes and the bread was down at a total of 50 min 🙂 our oven sometimes can run hot so I didn’t want to over bake it which is why I started off at 30 min 🙂
Jeanette Hamilton says
This is my first-ever attempt at banana bread and it came out perfect! I used 3 bananas and checked for doneness at 30 minutes as my oven runs a bit hot, and it was ready. It’s very moist and flavorful. I will definitely be making this again soon!
Sam says
Usually make healthy desserts but wanted to make this for a special occasion. Omg so good!!! I didn’t have an egg so I made a chia egg instead and it was still perfect. The outside has a great texture while the inside was so moist. The perfect amount of cinnamon and nutmeg, it really elevated the bread. 10/10 am always going to use this recipe for banana bread!
Mischka says
Thank you so much!!!
Amy says
This is THE BEST and easiest recipe for banana bread!!! I’ve made it quite a few times during quarantine. It’s the perfect comfort food for when days are long and the world a bit scary. Thank you Mischka, for sharing this recipe with us!!
Mischka says
Thank you so much!! I'm happy you enjoy it and that it brings some sort of comfort during these times. Stay safe! ❤️
Henry says
I followed the recipe to a tee and it came out dry, dark, and lacking any real taste. I feel like it needed at least a cup of sugar and some salt. Disappointed and will stick to my tried and true recipe.
Jackie says
I love this recipe! And my husband loves the results!
Normally I find recipes on Pinterest and I immediately alter them but not this one. It is perfect exactly the way it is.
Thank you for such an easy and tasty recipe. It is my go-to banana loaf recipe now.
Luana says
can i use baking powder instead of baking soda.
Linda says
I made this today and it was so easy and delicious! Thank you for sharing!
Hannah says
Delicious! I made it with a 1/2 cup of milk chocolate chips and 2/3 sugar. It is sweet but next time I will make it with the original amount of sugar. I also froze the bananas ahead of time until I was ready to use them. Then I split the batter into 2 medium size pans and baked for 25 minutes. Added a few minutes after that and checked with a toothpick. It turned out great!
Emily says
Hello Mischka!! Would you know how to make this into muffins? I do not have a loaf pan but do have muffins
Mischka says
Hi Emily! I made a post about turning the bread into muffins! (lovemischka.com/banana-bread-chocolate-chip-muffins) The muffin recipe includes chocolate chips and a little less sugar. But, you can omit the chocolate chips and use the same amount of sugar that's listed in this Banana Bread recipe. I hope that helps! Thanks!!
Kay says
Ok, the absolute best banana bread that I’ve ever made and at 63 I’ve made a bunch of loaves. I too added 1/2 teas. salt and baking powder to the mix. I also topped it off by sprinkling cinnamon sugar on the top before baking. This added a little sweetness and crunch to the top. This will now be my go to recipe for banana bread. Thank you!
Mischka says
Thank you so much!!! I LOVE the idea of sprinkling cinnamon sugar on top! I'll have to try it! <3
Peggy says
I made this today. It was really small. Didn’t hardly rise. I also cooked it for about 1 hr. Too was brown, toothpick cane out clean. When I cut into it, wasn’t done in the center. I am surprised there is no oil. Dough was pretty thick compared to my other banana bread I make but that calls for oil. I don’t know what the problem is. Followed recipe exactly and used 3 bananas.
Charlie Thomas says
Such a fabulous Banana bread recipe. I’ve mixed in Monk fruit as a substitute for half the sugar. Also throw in a few crushed walnuts. It’s a
fan favorite at my house.
Martie says
So easy and the best banana bread EVER!
Kayla says
This recipe is delicious! Three bananas worked perfectly for me. Definitely took about 65 minutes in my oven, just kept checking back and toothpick testing. Yummy! Will definitely make again.
Kimberlee says
I’m excited about this recipe! I added Cranberries to mine just to see how it does! The batter tasted delicious! It’s in the oven now! Smells wonderful.
Dawn says
Can you replace canned pumpkin for the bananas?
Shauna says
I love this recipe! It came out so good. I substituted maple syrup for vanilla and it was grrrreat! I did add choc chips and it was grand. Thanks for posting !
Donna says
I made this recipe today! Absolutely delish and easy! I took mine out 5 minutes early, made a slit down the middle and added stuffed it with Hershey Kisses. Than I added more kisses along the slit line and put it back in for 5 min. I spread the melted Kisses. So so Yummy!
Candace says
In the oven now!! Substituted butter for Greek yogurt and used four bananas instead of two!!! LET SEE!!
Mary says
I made this before it's delicious. I tried swapping out the flour for coconut flour . I would not recommend it. Texture is like sand lol
Erma says
I ruined 1st batch, baking soda was at top of recipe with eggs, sugar etc. Missed bc. Wrote down recipe. Added bc with flour and spices. Excellent bread. Birds enjoyed 1st batch.
Jennifer says
Super moist and delicious. I asked my husband how it is and he said, really, really, really, really delicious! I added 1/8 tsp ground cloves and 1/2 cup chopped walnuts. I always made a box mix but this recipe is so easy I’ll never do that again. Excellent recipe!
Erin says
This is the best recipe, thank you!!! Made this yesterday and it’s already almost gone. I don’t have nutmeg so I used a little more cinnamon and it’s absolutely delicious
Claudine says
How long do you bake it if you are using the larger pan and doubling the recipe?
Natalie says
Great recipe and easy! Thanks!
Sylvia says
Looking forward to making this recipe. Why is it not printable?
Mischka says
Thank you for the comment. I just added a printable recipe card!
Jacy says
I’ve used this recipe about a dozen times now. This makes perfect banana loaf.
It is now my very favourite banana loaf recipe. Thanks for posting. Love it!❤️
Diana says
Just made this bread, it turned out perfect. We love it!!! Thank you for sharing. Now I’ll be experimenting with different fruits. This is a winner.
Kimberley says
Wow! I have tried making banana bread for over 20 years, and I have NEVER been able to get it right. This recipe SAVED THE DAY!!! I finally made it! I didn’t have any baking soda, so I added 3 parts equivalent of baking powder. I didn’t have a large loaf pan (only small ones), so I used a bundt cake pan. It was perfect & moist! The only thing I would do different next time is add just a little butter & sprinkled sugar on top when it’s done just like I do with muffins for a little extra sweetness. Thank you SO MUCH!!
Molly says
This is my go-to banana bread! I make it about twice a month and it turns out perfectly each time!
Lauren says
This is my go to recipe!!!! Everyone lives when I make this banana bread!!!
Denise Judge says
This recipe is amazingly good!! Super easy! Super moist, great banana flavor! I will never make a box mix again or any other recipe. My family loved it too!! Thanks!!
Peggy says
This is my favorite BB recipe by far! Easy to make and so yummy!! I’ve added chocolate chips and blueberries on occasion and it’s always delicious! It does take longer in my oven but I always use the toothpick test. I do take the nutmeg out so it’s not so “spicy”…..the cinnamon alone gives just the right amount for us. Thank you for the fantastic recipe!
Breanna says
Made this morning for my kiddos & it was delicious!
Carolyn says
I made this banana bread recipe yesterday and it is so good! It is now my favorite banana bread recipe!! Thanks so much!!
Ruby says
I noticed eggs aren't listed in ingredients but are listed in step # 5. Is it just one egg? Thanks, can't wait to try this and use these bananas. I hate wasting food too. Lol
Mischka says
Hi Ruby! Yes, one egg. Thanks for trying it out! I hope you like it!
Tony Mendez says
Made banana bread for the first time late this afternoon and just now had a slice. Followed your recipe like a psycho and I gotta say, absolutely delicious! My go-to for banana bread! Thank you!
Ligia says
Me encanto esta receta,
Sustituí extracto de vainilla por wiskey no tenía en casa vainilla y me quedo súper!
Gracias
Krissy says
I made this yesterday for my boyfriend and he LOVED IT!
I followed the recipe exact, I was a little confused whether it was 1/3 cup of butter once it was melted or if it was 1/3 cup of butter while it’s soft. But I took a guess and went for it!
I used 4 bananas since We had 4 that were ripe and I didn’t want to leave one hanging around, i added a little pumpkin seeds on top for decoration, and it came out PERFECT. Sooo delicious that he basically finished the whole loaf in 1 night … haha this is definitely going to be my go to recipe for banana bread!
Rhonda says
This is my 3rd time making this recipe. It’s so simple and the taste is amazing. Made it for a church revival and it was a huge hit..thanks for sharing this recipe with us.
Rhonda says
Easy and delicious! I added pumpkin spice instead of nutmeg. Hubby loves it. Thank you for sharing your recipe.
Virgen Pizer says
When I initially left a comment I appear to have clicked on the -Notify me when new comments are added- checkbox and now each time a comment is added I recieve 4 emails with the exact same comment. Perhaps there is a way you are able to remove me from that service? Cheers!
Mischka says
Oh no! I'm sorry to hear that! That must be so annoying. I will try to figure out how to stop them. It may take me a few days. Thank you for letting me know.
Mary says
Can you please change the recipe to specify the amount of banana in terms of cups? Bananas come in different sizes. Thanks!
Mischka says
That's a wonderful suggestion, Mary! Thank you! I usually use three medium to large bananas. But, I will definitely measure them in a cup next time I make this banana bread so I can add that to the post as a reference.
Jay Philly says
Great recipe. I used 2 ripe bananas. It came out perfectly moist & delicious. Thanks a ton.
Shari says
I made banana muffins using this recipe. I modified and used 3 TB melted butter and 2/3 c sugar and added walnuts! I prefer my bread not to be so sweet so I can taste the banana. They were still sweet and flavorful. Baked the muffins at 325° For 20 min. Splendid!
Madison says
This was amazing! I substituted the sugar for stevia in the raw (used half the amount of regular sugar) and it came out the PERFECT sweetness! Will definitely be making this in the future.
Laurenrblog says
Great recipe and easy to follow. I ended up just putting 1/2 cup sugar instead of 3/4. I think it still tastes really good. The only thing I wish I would’ve added were walnuts. Next time!
Lissy says
I made this in a toaster oven and it came out perfect!! I used 4 medium bananas and the bread came out perfectly moist and dense, and I loved that it wasn't overly sweet - to me it was just the right amount of sugar.
Like others who have posted here, I also kept it in about 25 minutes longer - so 65 minutes instead of 40 minutes - but it was easy to check in on the bread to determine if I should keep it in longer.
Thank you for this recipe! I am going to continue using it to make my banana bread 🙂
Janet says
This is my go-to banana bread! It’s so good, and without using oil. Super tasty, very easy to whip up, in fact, I am making two! easy enough to double to give one away. Fabulous!
Stacey says
It was really good. Held together well, moist and sweet. I only used 1/2 cup of sugar
Barb Maldaner says
Making it now!! Smells delicious cooking. Can’t add the nuts due to allergies. Rises beautifully!
Wow! Just had a slice and it is moist, delicious and love it!! I wish I would have had more bananas, next time I’m making two loaves… one with black walnuts and one without!!
So easy and awesome!
Thank you for sharing!
Erin says
This was so easy to make and very yummy!
Sharan says
I made your banana nut bread and just finished eating a slice. I made two changes to your recipe. First I added walnuts and baked it in a bunt pan. I cooked it on 350 for 30 minutes. It was a hit for myself and the hubby. He just went back for a second piece. Thumbs up!
Michelle says
This is my 3rd time making this recipe. It's very forgiving for slight adjustments. Also, I'm out of vanilla, so I'm substituting in Frangelico liqueur. Should be great!
Renee says
I’m so glad I found this recipe. I have tried many and none have measured up to this one. It’s truly moist and delicious. The only change I made was adding a little bit of brown sugar to it (2-3 Tbsp +/-). I made this for my co-workers and they raced about it! This one is a definite keeper!! 🙂
Carol says
I love your recipe. The banana bread was moist and full of flavor. I'm making it for the third time right now. The second time I put some walnuts in a big loaf. This time I'm making mini loaves to take to work, and a big loaf to keep here. Thank you for sharing!
Melanie says
I love this recipe!! I added a package of instant banana pudding to the mix , and all I had were cashews . It came out amazing !!!
Sue Blevins says
Love your recipe! I made them into muffins ( baked 18-20 minutes) I sold them at a bake sale and got get reviews plus of course my husband and I sampled them as well. Yum!! So now I’m making them again. This time I added 1/4 cup of protein powder and reduced the flour to 1 1/4 cup as again they turned out delicious!
Thank you for sharing your recipe
Rania says
Not only did my house smell delicious, but the banana bread tasted amazing! It was a winner for us!
Joyce says
Easiest recipe and it turned out super moist. I didn’t change a thing and the baking time was perfect. I’ll make it again soon!
Dee says
I think this could have turned out better but I doubled the recipe since I have 9x5 loaf pans. I had to cook it forever. And it was looking and smelling absolutely perfect but then it was starting to get way too dark on top but still jiggly in the inside. I reduced the heat to 300 and put some foil over the top and cooked it some more. It finally finished cooking but the top is a bit hard and it seems like it is going to be pretty dry. I ate a piece while it was hot and the flavor was good. I also used half regular bananas and half of those little flavorful mini bananas. I think next time I would just do the regular size recipe because doubling the recipe and baking it all in one pan is just too much batter to get cooked properly. Its either gonna be raw inside or end up being dry. Overall I think it's probably a good recipe and I will use it again.