This post may contain affiliate links which won’t change your price but will share some commission.
Super moist, EASY, and delicious, this is the Best Banana Bread recipe ever! It's our favorite way to use up overripe bananas and it freezes really well too! I've even got a video in the recipe card showing you how I make it!
If you have lots of overripe bananas, this bread is a winner! Or try our delicious Banana Bars with Penuche Frosting. Some of our other favorite banana recipes are Old-Fashioned Banana Cream Pie and Homemade Banana Pudding!
My family goes in spurts of eating so many bananas that I'm always having to go to the store for more, or completely ignoring them so I end up with a bunch of overripe, spotted bananas sitting on the counter. When that happens, the first thing I think to make is homemade banana bread!
This happens more often that I would like to admit, so sometimes we switch things up with coconut lime glazed banana bread or by adding walnuts and making banana nut muffins. But this easy banana bread recipe is definitely my go-to when I'm up to my eyeballs in bananas that I don't want to go to waste.
Banana bread is as delicious as it smells and this easy banana bread recipe will have your tastebuds salivating while it’s still baking in the oven. A slice of moist, warm banana bread fresh from the oven with a little butter on makes a great snack, breakfast food, or treat.
How to make banana bread
- Preheat your oven to 350 degrees and prepare a loaf pan by spraying it with nonstick cooking spray and lightly dusting it with flour. This will help your loaf to not stick to the pan when baking. You can also use Baker’s Joy (affiliate link) cooking spray, it has flour built-in, saving you one step and a little mess.
- In a large bowl, combine your melted butter and mashed bananas using a large wooden spoon.
- Stir in your sugar, eggs, vanilla.
- Over the top of your batter, sprinkle the baking soda, baking powder, cinnamon, salt, and flour, then stir to combine.
- Add in nuts or chocolate chips last, stirring just until there are no more dry spots of flour and everything is well combined.
- Pour your batter into the prepared loaf pan and sprinkle the top with more walnuts or a little sugar if you want a sweeter crust.
- Bake for 50-55 minutes, until a toothpick, comes out clean and then remove from oven.
- Allow the loaf to cool for about 10 minutes before removing from loaf pan and transferring to a cooling rack.
- Best served warm or enjoy at room temperature.
How ripe should bananas be for banana bread?
The best banana bread is made with overly ripe bananas. You can tell bananas are overripe when they turn deep yellow and get brown giraffe spots all over them. Even almost completely black bananas are still good for banana bread. My family can handle eating fresh bananas with just a few spots, but once they start looking like this, I know nobody is going to touch them.
Bananas ripen and darken as the sugars inside of the flesh begin to break down, making the banana sweeter in the process. So the riper the banana you use, the sweeter the banana bread becomes.
You can speed up the banana ripening process by placing several bananas and an apple inside of a brown paper bag, closing the top and letting them sit on the counter for a day or two. The gases released will speed up the banana ripening process using this method.
Or if you don't already happen to have ripe bananas on hand and can’t wait for your underripe (or perfectly ripe, depending on your point of view) bananas to ripen fully, you can help the process along by sticking the bananas in the oven for a little bit. Just place them whole (with peel intact) on a baking sheet and bake at 300 degrees F for about 20 minutes, then cool, peel, and use in this banana bread recipe as normal.
How to store banana bread?
Store your banana bread in a ziploc bag or in another airtight container on the counter for a few days. Refrigerating it will help it last a day or two longer. But after about 5 days banana bread starts tasting stale, even if it has been wrapped tightly or kept in an airtight container in the fridge.
Can you freeze banana bread?
Yes! You can freeze banana bread! You can either slice it first and freeze the slices individually so you can easily enjoy banana bread whenever you want, or you can freeze entire loaves for later consumption.
Like I mentioned earlier, sometimes I am left with bunches of overripe bananas, so I will double or triple this recipe and make multiple loaves at a time. Sometimes I give them to friends, but often I will just set some aside in the freezer for later.
To freeze a loaf of banana bread, let it cool completely, then wrap it in plastic wrap and place it in an airtight container or freezer-safe ziploc bag, then stick it in your freezer. That's it!
To freeze individual slices of banana bread (something I like to do because it makes it easy to stick into school lunches or give the kids for breakfast on busy days), lay individual slices flat on a baking sheet and cover with plastic wrap. Freeze for 1-2 hours, then transfer to a freezer-safe ziploc bag and stick them back in the freezer.
For best quality, enjoy it within 2 to 3 months, although honestly I've dug a loaf out of the freezer 6 months down the road and it's still pretty darn good.
How do you keep banana bread moist?
With this moist banana bread recipe, you shouldn’t have to worry about your loaf coming out dry unless you overbake it. If that happens, you can cut off a few slices and warm them in the microwave with a damp paper towel to help steam them back to freshness.
You can also prevent your easy banana bread from going dry during storage by keeping it sealed in an airtight container.
But generally speaking, the amount of bananas in the recipe will help keep the banana bread nice and moist for days!
More Quick Bread Recipes You'll Love
- Double Chocolate Zucchini Bread
- Passion Fruit Lemon Loaf
- Irish Soda Bread
- Chocolate Chip Pumpkin Bread
- Cherry Bread
- Lemon Blueberry Bread
- Perfect Cornbread
- Apple Carrot Bread
- Cinnamon Swirl Quick Bread
Did you make this recipe? Let me know what you thought with a comment and star rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Sign up for my email newsletter so you don't miss any recipes. You can also follow House of Nash Eats on YouTube, Instagram, Facebook, Pinterest, and for more recipe updates.
Best Easy Banana Bread Recipe
Equipment
Ingredients
- 3-4 ripe bananas mashed
- ⅓ cup butter melted
- ¾ cup granulated sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup chopped walnuts plus extra for topping if desired
Instructions
- Preheat oven to 350 degrees F. Lightly grease and flour an 8.5x4.5-inch loaf pan or spray with baking spray.
- In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.
- Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.
- Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.
Vonny Grey says
Very very good recipe! Thank you so much, perfectly domed tops. streamlined procedure is so nice!
Angie says
Delicious and turned out perfect! I think I will add some nuts or chocolate chips next time. Thanks for the great recipe!
Marilynn says
Delicious and so easy to make. I used my Stand mixer. Thank you very much.
Carla says
In the midst of this uncertain time, the simplicity of comfort food is just what my family needs for breakfast this morning. My kitchen is filled with delightful aromas as the bread bakes.
Yelitza Ramos says
Recipe came out great. Not too sweet but very moist. I doubled the recipe bcuz i had 7 bananas and i added some almonds and chocolate chips.
Florence says
simple and delicious. Thanks so much for a new go to recipe.
vivian says
Very good, easy banana bread. Thanks for the recipe!
Yesenia says
I love LOVE Banana Bread!! My husband makes fun of me because I obsess over it! Lol. He just does not understand how simply delicious banana bread can be! With that said, I had a really good recipe passed on from my aunt that was my all time go to. Sadly I recently lost it and so began my search for the next best banana bread recipe. This is it!! My whole house smelled heavenly while the bread baked. And it tasted... ohhh so so good. Really moist! Probably the moistest...( is that a real word?) I have ever had. lol. Even my husband said it was one of the best he’s had! This recipe is a keeper! I could go on about my love and obsession over banana bread but I’ll spare your readers. Thank you for this easy, wonderfully delicious banana bread.
Raschel says
OK I lost my banana bread recipe that's been in my family forever too. After seeing your comment I'm going to give this recipe a try!! Thank you 🙂
Melissa says
Because of your review, I tried this recipe too. 😊. I have tried SO many different banana bread recipes trying to find the perfect one. THIS TRULY IS IT! Everyone in my family agrees!!
RoseAnn DiDio says
I have made this for the third time I brought it to a group of friends they couldn't stop eating it so good thanks for sharing
GIGI says
It was Amazing!
Wicked10 says
Thank you! Perfect easy recipe - turned out yummy and moist. My new go to recipe
Amanda says
This was delicious! My family devoured the whole loaf soon after it came out of the oven. I make banana bread quite often and I don't even know what prompted me to try a different recipe, but I'm glad I did... this one is a new staple!
Amy says
I'm glad you tried this one too! It's our go-to recipe as well!
Candice says
Hi, can I also use oat flour?
Amy says
That's a great questions! I haven't tried it myself, but I have seen enough other readers using substitutions with great results that it makes me think this would turn out with oat flour. I would be interested in hearing your experience if you do!
Dominique says
We made this yesterday and it was delicious! I didn’t have vanilla extract so I did a half teaspoon of almond extract and it came out amazing. Easy recipe, so yummy 🙂 thank you!
Mariya says
Love this Is very easy and delicious. Mine turned out perfect. Thank You ❤️
Debbie says
This banana bread is easy and delicious!! Baking time was too long and mine was done baking in 33 minutes!!
Jenny says
Might want to fix your page. I'm sure 11 cups of flower was a mistake. more like 1/12.
Otherwise this is good. Second time I'm making it today.
Amy says
It's 1 and 1/2 cups of flour.
Andral says
In the civilized world, we would write: "375 mL (1.5 cup) of all-purpose flour." Weighing ingredients on a good kitchen scale and using the metric system is the pinnacle while being so much easier and more precise. 😉😁
Andral says
Thus, 250 mL (1 metric cup) of all-purpose flour always equal 127 grams, and 250 mL (1 metric cup) of water equals to 250 grams. Whereas US and UK cups are different from the start. Grams apply to solids and mL apply to liquids.
Here are examples of the absurdities in the non-metric systems:
15 mL = 1.014 tbsp US
15 mL = 0.845 tbsp Imperial (UK)
Unless properly identified, one needs to guess which applies.
1 L of water = 33.8 fl oz US = 35.2 fl oz Imperial
8 fl oz US = 8.33 fl oz Imperial
Don't forget that: fl oz and (solid or dry) oz are NOT equal, yet are rarely identified properly in recipes.
Bonnie says
This banana bread recipe is perfect. I had to use a flax egg and gf flour because of my allergies. (Flax egg: 1 tablespoon ground, Brown organic flax seed mixed with three tablespoons of very warm water. The very warm water helps activate the transition to an egg-like goey concoction.). I also used 1 to 1 gf flour mix w/o milk powder. I used a greased bunt pan and sprinkled a mix of cinnamon, sugar and carob powder in it until all surfaces were well covered. I also sprinkled it over the top for extra flavor before putting it into the oven. Lastly, I stirred in chopped walnuts, a hand full each of organic raisins and chocolate chips. I baked it for about 35 to 45 minutes. It was amazing! Thanks for sharing your recipe. I hope you will try my extra touches.
Heather says
This recipe did not create a wet batter for me and I was very confused as to why it was so dry
mandy says
can you substitute almond flour instead?
Amy says
I haven't tried that, but yes, I think based on my experience with almond flour in other recipes that this would work!
Debbie says
With a couple of changes this is my absolute FAVORITE banana bread recipe. I used 1 cup of sugar, 3 bananas and no nuts(my family prefers no nuts).
Carla says
Quickest and absurd BEST recipe for banana bread! It came out so perfect! Light crisp on the edges, moist center and just great flavor. I’m definitely saving this to use again in the near future!
Molly says
Just made this! Everyone loved it and wants more! Banks for sharing it with us!😘
Mike Patterson says
I've made this twice and the first time exactly as listed with the exception that I only used 1/2 cup of sugar, I'm diabetic so I have to watch it. Came out great and I got two slices before the rest of the family cleaned it out.
Made it a second time but made one other change. I substituted ground oatmeal (quick oats in my blender) for half the flour. Again came out great and again it disappeared quickly. Going to try all ground oatmeal the next time.
Have to get more bananas
Amy says
Oh I LOVE the idea of using ground oatmeal for half the flour! Thank you for your comment because now I'm going to have to try that variation as well!
Lisa says
Hi Amy,
I’m not much of a baker, however, your banana bread recipe because of its simplicity has managed to get me baking. I have baked this recipe for the third time now with great ease.
It’s beyond tasty and perfection.
LOVE! ❤️ 🍌🍞❤️
Amy says
I'm so glad this recipe has become a favorite for you!
Julia says
I just baked this and holy shit is it delish! Because I have a severe corn allergy though, I left out the baking powder which made it fluffy and light yet moist. I also didn’t have any cinnamon at home so instead used cocoa powder. Worked well since I added chocolate chips and walnuts. This recipe is a 10/10!!!
Lucy says
Baked this bread today and hot damn it is yummy! Such a simple and easy recipe too, thanks!
Carol Nawrocki says
It was little dry and I had to add 10 minutes of baking time but nice for one bowl.
Shelly says
My husband said this was the best banana bread he’s ever had! I substituted with dairy free butter, all purpose gluten free flour and coconut palm sugar.
Can I simply double this recipe in the future to make a second loaf?
Amy says
Absolutely you can double this recipe! I do that sometimes and freeze extra slices. I'm so glad to know it worked so well with your substitutions!
Connely says
Just made your banana loaf. Perfect way to use bananas as we would hate to waste anything while in lockdown here in South Africa. Thank you for the recipe.
Stay safe and healthy
Regards Connely
Cheryl says
This is just the best and easiest bread ever! made it for breakfast and did it in a loaf pan... it is almost all gone and there are only 3 of us! Will be making this over and over forever! Thanks for the great recipe!
Cheryl Callahan says
meant to say i made it in a bundt cake pan...
Barbara says
I'm so very excited to try this recipe. I have so many dark bananas in the fridge.
Eva says
Do you think I could sub vegetable or canola oil instead of butter? If so, do you know roughly how much?
Amy says
Yes! You can do an equal amount as a substitution.
Side 2 Side says
I doubled the recipe because I had 8 Black bananas and I switched out liquid sugar in the raw. And can I just say these freaking muffins are so gooey and moist. Delicious! I made more than enough and freezing them. I will make again
Side 2 Side says
I doubled the recipe because I had 8 Black bananas and I switched out liquid sugar in the raw. in place of white sugar. And because of high blood pressure I did not add any salt, at all. And can I just say these freaking muffins are so gooey and moist. Delicious! I made more than enough and freezing them. I will make again
Jocelyn says
Absolutely delicious. Made this today with my 9 year old son!
Stacy says
This was great and turned out so beautiful!!! Thank you, I am saving this one for sure.
Kelli C says
This banana bread was amazing!! I
Made a 2nd one with chocolate chips and it was super yummy too👍🏻
Yecenia says
It’s sooo bomb!!
I’ve tried making a couple banana breads and this one is the best one of all !! It was fully cooked and tasted amazing!
Chantelle says
Very delicious. I omitted the nuts but this is yummy!
Cindy says
I made this last night. It was so delicious? Mine took the full 60 minutes baking time. I added pecans since I didn't have walnuts! Delicious!!
Annette says
My family loved this Banana bread, it’s so moist. . I’m making some for friends.
Marsha Carroll says
Precious Amy💕,
You have saved the day🤗
We are camping and barely have any internet.
I had these plump, extra ripe bananas that needed to be made into bread! But NO recipe.
Tried to pull up your site, but could not. Then I thought to check my emails and There you were WITH a Banana Nut Bread recipe available‼️
And, I could pull it up❣️Praise God🙌 Because no
country girl, can throw away useable bananas...
not during these times, anyway!
Thank you Amy for posting recipes that I can TRUST to be yummy! ( I used to trust Southern Living’s but no more. Not sure what happened to them) Anyway, I have Amy Nash now❣️❣️💝
Thank you darlin’❣️💘💘💘
Amy says
Your comment made my day, Marsha! I'm so glad you loved this recipe and that it was there for you right when you needed it! I agree that you just can't throw away useable bananas!
Niki says
Okay, but this recipe is seriously amazing. I made some a week or two ago, and loved it. I currently have three more loaves in the oven to share with family. I will be making this recipe again and again! I love it! I'm gonna try some with chocolate chips next time!
Amy says
Thank you, Niki! That makes me so happy to hear!
Carol says
This is the best Banana Nut Bread I have ever made. Thank you!
Ana María montoya says
So delicious! I drop some almonds on the mix and decorated whit chocolate chips. It was sooooo Good! My neighbors asked me for a slice because of the great smell!
Julianna says
I’ve made this recipe and it’s AMAZING. want to make it tomorrow but don’t have butter - only margarine. Do you know if it will work the same?
Amy says
I'm so glad you love it! I haven't tried it with margarine, but I think you'll be just fine!
Laura says
I made it with Becel and turned out great, never use butter.
Fabi P says
Was just wondering, when you say butter is it safe to assume salted butter? Or should I use unsalted butter?
Amy says
Yes, I use salted butter.
Jennifer says
Thank you for such and easy and great banana bread recipe! I have never made banana bread before and this recipe was just so easy and it turned out great.
Judy says
Very dense flat loaf. Was looking for a more crumbly loaf.
hannah ferguson says
Super yummy! I tried to make it healthier by switching normal butter to vegan butter, granulated sugar to coconut sugar, and flour to whole wheat flour. It tasted amazing! super moist and really really good 🙂
Mary says
Turned out great! Nice and moist.
Nancy Combs says
This is a great recipe! I had used it in the past and lost the recipe and when I saw this I knew I had found it!
Eric Ruh says
I made it today, put a little peanut butter into it....great flavor, very moist, but it crumbled when I cut it....any ideas why?
Kimberly Jones says
not enough binder ingredient...i.e., egg. when you increase any amount of the total weight of the "dry ingredients" and even though PB is wet, and sticky, its oil content is what makes the mixture loose and crumbly. Maybe try a little more egg (2 medium, 1 extra large, or 1 1/2 large eggs) and one tablespoon more of flour and you should get a better constistency! 🙂
Eleanor says
I made this today. It came out perfectly! It's delicious. And such a simple recipe to follow. Thanks for sharing.
Heather says
Simple and perfect! I added chocolate chips and (to my 1/2 only - for me!) white chocolate chips, walnuts, and toasted macadamia nuts. Yum!! I also used a round cake pan and it turned out perfectly. Thank you!
Bev says
We love your banana bread, freeze it and use it later - like if someone stops in. Of course we like it best fresh from the oven.
When we eat it at home, we slice off a couple of pieces and drop them into our toaster slots. THIS makes the BEST treat EVER. When it pops (watch it) ...they will be toasty with a bit of a crust on the slices!!!! We also put some choc chips in and pecans, so your chips soften from the toaster and the pecans toast!!! Really encourage you to try this - it is far past the most delicious banana bread - in this world...SO yummy❣️
Emily says
I love this recipe! Whenever I have leftover bananas I store them in the freezer and whenever I have 3 or more I’ll make some banana bread 🙂
One tip: I would mix the flour in BEFORE mixing in the walnuts. Nothing’s more annoying than biting into a walnut and tasting the flour in the crevices.
Overall, amazing recipe! Me, my husband, and my friends think it’s yummy 😋
Claire J. says
This is my favorite banana bread recipe! I make it all the time. I put coconut in mine and it was delicious!
W. Freeman says
Great recipe!
Easy to make and it came out perfect. I used chocolate chips and it was delicious.
Angie T. says
Excellent! Made as muffins and it is seriously the best banana bread I've ever made.
Jenna says
I made it with my Grandma and it was delicious I couldn’t stop eating it!!!!👍😍😘
Laura says
Very good. I made one yesterday and swirled cinnamon sugar on the top of it, so moist and so fast to make. Today I doubled the batch and am baking 6 mini banana bread as I review this. Will continue to make this recipe.
Karen says
Great and easy recipe. I added maybe a 1/4 cup shredded coconut (I tend to add coconut to a lot of my baking) and a handful of walnuts. Super tasty. I love banana bread toasted, so that’ll be breakfast tomorrow!
D’Andrea Phylicia Poole says
Um HELLO I’ve made this recipe at least 10 time it’s perfect in every way and taste😩😩😩🤤
Vivian says
It was a very easy recipe to follow. I added mini chocolate Chips to it. It was a big hit.
Stacy says
My mom makes delicious banana bread, but using her same recipe mine never turns out. I have been looking for a recipe that turns out well for me. I have made this one twice in two weeks. The first time my kids ate the entire loaf in one day! My second batch (a double batch this time) is in the oven now, and my whole house smells amazing! This is my new go-to recipe for banana bread. Thank you!
Amy says
I'm so glad you loved it, Stacy! This makes my day!
Jackie Newman says
Perfect banana bread! Moist and delicious! One bowl process is fantastic. You have replaced my Joy of Cooking banana bread recipe that I have used for 30 years!!! Family loved this, and prep was super easy! Thank you!
Peg says
I just made this and it's really good! Thank you!
Lisa says
I'm glad I lost my regular recipe for banana bread, because this one not only is tastier, but easier to put together. Family loved it. Made it yesterday and it's gone...Oh and added chocolate chips - so, so yummy! Thank you! 🙂
Genise says
I have made this about 5 times now and made them into muffins once. This is the easiest and best recipe I have tried. It comes out so moist and yummy.
Calene says
I'm making these for the second time. They are so delicious. I make muffins so I don't have to have the oven on so long in this heat!
Majic says
Amazed at how great this turned out as written! It went over well with the whole crowd.
Lisa noble says
Easy, delicious and comforting. Love this recipe. I will make it again!
Marilynn says
I tried this today, since I had three large bananas trying to die....Made it in my Kitchenaid , so quick and easy. I added walnuts and it was really good and not overly sweet, thank you!
Erica says
My loaf is baking now, and it smells amazing! This was super easy to pull together!
The recipe at the bottom is missing the flour in step 3, by the way. I figured it out, but it’s probably a good idea to add that in 😉
Looking forward to tasting it!
Marjar says
This banana bread was Amazing. I used half cup whole wheat flour with 1 cup all purpose flour. The loaf was still moist and delicious. I used walnuts and plan to try raisin next. As we say in Jamaica the banana bread “tun up!” ( meaning- it taste good).
Glenna says
This is a great little recipe. Used 3 bananas and pecans because I didn't have walnuts. It baked up beautifully and tasted great. Will make again. Thanks for sharing.
Christina says
Thank you for this recipe! It is super moist and delicious. My family and I really enjoyed it.
Starr90 says
Absolutely love this recipe. So easy to make and tastes delicious. I ran out of walnuts so substituted for pecans 2nd time around. Work great. Thank you for this
Cheri says
Should the butter be salted or unsalted? Thanks!
Amy says
I always use salted butter.
Ally says
I had to add about 1/3 of milk when I made it, hope it turns out well!
Vanessa Cervantes says
I made this today, my first time. It came out so good, I made muffins because I don't have a loaf pan.
Lynn says
Oh my goodness. This is the easiest and best banana bread I've made. So far I've made it three times , with a little less sugar and it has turned out perfectly every time. I freeze it and slice it and my husband takes a piece in his lunch every day. I'm going to try it next time with oat flour and see what happens!
Banda mulondola says
I made it at home it's very nice every one enjoyed it
Ed says
I have made this several times and love it.
I would love to make mini loaves to share.
Any idea how long to bake?
Amy says
Oh it's been a while since I did mini loaves! I need to do them again and include better timing, but I think it's around 25-35 minutes. Unless you have one of those mini loaf pans that are almost more like jumbo cupcakes, in which case I think it might be more around 20-25 minutes.
®️©️ says
Amazing ! This is legit grannies recipe! Don’t lose it!!!
Angela M Morris says
This is the best banana bread recipe. The only changes I made were that I increased the cinnamon to 1 tsp, added a 1/2 stick of salted butter, no salt, and 2 tsps each of vanilla, butter, and banana extracts.
anna says
best recipe thus far!!!! LOVE, love, luv this banana bread. did i mention i love it!??? 😋
Amy says
Awww, thank you!
Slater Germaine says
Guess who forgot the cinnamon...facepalms...
I just got it in the oven when I realised, so i sprinkled it with cinnamon sugar.
I'm sure it will be good.
Dolores M Matarazzo says
I made this for my family and they LOVED it. I substituted the white sugar with 1/4cup Stevia and 1/2 cup brown sugar ( Hubby is diabetic). I also sprinkled a very light dusting of brown sugar on top before baking. Thank you so much .
Lisa says
I want to make this recipe tomorrow with my class. How do you adjust the time for muffins?
Amy says
It's 20-24 minutes at 350 degrees F for muffins!
Sylvia says
Doubled the recipe and made one without nuts for the kids to take for school one with walnuts for the big kids , really easy and a great success
Amber says
The recipe was so simple. Made them into muffins and they were so moist delicious! The whole family devoured them. We will make them again for sure! Thanks for the great recipe!
Kit says
Does it matter the size of the banana? I have these big Costco size banana. Can you give the aprox. weight of the mashed 🍌 ? Thanks!
Amy says
If they are really big bananas, I would only use 3 of them. If they are more regular size, use 4.
Sonia says
Trying recipe with walnut, peaches and cranberries. We will see what happens. Sounds good. Waiting game 50-55 minutes.
Anna Banana says
I’m making this now, and it’s smelling amazing! Just need advice on one thing, and that is that I’m running into the same problem I always run into with banana bread. The timer is done (60 minutes), using the size pan you mentioned, outside is beautifully dark and center is wet. 😩 HELP!!!
Amy says
If you are finding that the outside is dark but the center is wet, try either decreasing the temp by 25 degrees F and cooking longer (this will hopefully help the loaf cook more evenly instead of the outside cooking more quickly than the inside) or try tenting the banana bread with foil to prevent it from browning so much on top.
Brandi says
I so want to make this but I only have 2 bananas 😫
Sarah says
Amy, this is not only the BEST banana bread I’ve ever made but it’s the BEST banana bread I’ve ever had!!! It is incredibly moist and sticky and so so tasty. I’m very impressed!
I had to bake mine closer to the 60 minute mark and kept checking the temperate with an instant read to ensure the core was 200 degrees F. The results were great!!! Thank you for this recipe! I’ll be printing it out and adding to my recipe book!
Amy says
I'm so glad you loved it, Sarah! Thank you for your comment!
Meera says
This is an EXCELLENT recipe- really one pot, zero fuss. Thank you for this new go-to recipe for Death Star Bananas.
Amy says
Lol - I have never heard them referred to as Death Star Bananas, but I love it!
Christie says
Very delicious and easy to make. Perfect Banana Bread recipe! Love your additional notes on how to store and suggestions to make them as muffins. Thank you so much.
Debra says
I came across this recipe like I do other banana bread recipes and tried This recipe by far is the best banana bread recipe I have ever made and tasted all of the other banana bread recipes in my Pinterest post have now been deleted and only this banana bread recipe is the only recipe I will ever make.
Amy says
Thank you, Debra! Your comment made my day!
Barb Campbell says
Moist and tastes amazing.
Donna Amos says
Love this banana bread! it is not too sweet, really easy to make and absolutely yummy!! 🙂
Sarah says
My fiancé and I agree this is the best banana bread I've ever made. What makes it even better is how simple it is and only having to use one bowl! Thank you so much for the recipe. I'm making it for the second time right now and it smells amazing.
Shelby says
I made this tonight , And let me say yummm! I made the recipe as is but added whole raspberries in the middle. So so good but the rasberries are a little sour, (which i really love about them) so may not be for everyone. I dont normally leave comments but had to because it was that good 🙂
Amy says
Thank you, Shelby! I love the idea of the raspberries in this!
Scott says
Making this recipe for the third time since finding it last month.
Emily Condie says
I made this for April’s quick bread challenge. It was an easy recipe to make and so yummy! We added chocolate chips!
Linda Kilcollins says
I used a tsp of chai spice blend in place of the cinnamon. Yum!
Nicole says
This recipe turned out Wonderfully Delicious. I added blueberries and it was a Big hit in my house. Looking forward to trying more of your recipes.
Keuvin M. says
Please how do you incorporate the banana skin in the batter so its less chewy after its cooked? My wife really didn't like it but she loves the one we buy in store.
Amy says
Hi Keuvin! I'm sorry if the instructions weren't clear, but you need to peel the bananas first and discard the peels rather than adding them to the banana bread batter.
Johanne says
Best banana bread I have ever made. I've made it several times. Very easy to put together. I have one good hand, and I get the batter mixed perfectly. Thank you for the recipe. My next challenge is to make a banana cake. Any suggestions for a recipe would be much appreciated.
Amy says
I'm so glad to hear it was so well received! I don't have a banana layer cake, but these banana bars are basically like a banana sheet cake and they are super tasty if it looks like something you might enjoy!
Julie Jolly says
Since I tried this recipe it's the one I go to when making banana bread 🍞😋
Alex says
I have used this recipe at least 10 times in the last year…truly so easy and delicious. Thank you!
Amy says
I'm so happy to hear that this recipe has been used so much at your house, Alex!
B says
Best recipe--so easy and delicious! My new go to for banana bread.
Thanks!
Chris says
Great recipe and so easy! I love the one-bowl prep.
Alli says
Delicious recipe
I do mostly brown sugar instead of all white sugar. And add cinnamon.
I do wish you had a “jump to recipe” button. It takes quite a while to get to the ingredients list.
Amy says
I'm sorry about that Alli! I actually have had a jump to recipe button for years but am in the process of a technical change on the backend of my site. They will be back up by next week!
Cindy says
I loved this banana bread and I have tried quite a few recipes but yours has something special. Maybe it's the baking powder which most recipes don't have. Anyway it tastes wonderful!
Monica from Bestconsumerratings says
One more great recipe looks so delicious, my entire family loved it, I will definitely try your recipe, looks seem easy to make. Five stars for you and thanks so much for this guide.
Maria says
Followed recipe to a tee and it turned out perfectly. Thank you for the awesome instructions.
Maggie says
I make a vegan version of this at least once a month and EVERYONE loves it!! Substitute dairy free yogurt for egg and I use dairy free butter. It’s amazing. THANK U FOR THIS SUPER SIMPLE AND DELICIOUS RECIPE!!
Mary says
This bread was awesome! I made 4 mini loafs w 8 bananas (doubled the recipe). I like vanilla and cinnamon so added a little extra of each. Cooked for 40 min and they came out moist and soft.
DODIE LANGENBERG says
Could you double the recipe and put it in a 9x13 pan instead of the loaf pan
Amy says
I don't see why not! I haven't tried it, but I think that would work just fine. It's a really versatile banana bread recipe.
Angela says
Yum!!
joseph c frisina says
This really is the best banana bread recipe, it comes out perfectly each time and by now I can make it almost by memory. I do check it around 45 minutes with a wooden toothpick just to make sure I don't overcook it. Simple to make and really as good as mom's recipe.
Linda L Alpi says
Absolute best Banana bread ever and easy - also I used pecans and dark chocolate chips. The only problem is that I just made it this afternoon and it is half gone.
Looking forward to making this again I might make it my Christmas give away to neighbours and family.
Cindy k says
The best banana bread recipe!!!!! Easy.
Ashley says
Been making this banana bread for the past two years. Tried a lot of other recipes in between but keep coming back to this one. It’s honestly the BEST no-fail, classic, perfectly moist and simplest banana bread recipe I have ever made.
Every once in awhile I’ll tweak it here and there by adding in some walnuts or chocolate chips, or a little bit of maple syrup, substituting with brown sugar or even a dollop of sour cream… no matter what it still turns out perfect. Although the recipe is perfect as is, love that it adapts well to whatever I have on hand or add in. Hands down a recipe everyone should have saved.
Angel says
This was the best banana bread recipe I have ever made. It was easy, quick, and had the perfect texture and flavor. It's definitely a keeper!
Jean says
Everyone I’ve shared this bread with has loved it. I have found that I’d your bananas are ripe but you’re not ready to bake, I throw them in the freezer. The skin turns black, but I think it makes the banana bread even moister. If using the very small pans, it take about 25 minutes to bake
Jean Tjornhom says
I make this recipe into muffins, so easy, so delicious. One bowl! (I do cut the sugar down to a little less than half a cup) I use silicon muffin cups and they just pop out.
Desy says
The bread was fluffy, and it tasted so good. Thanks for the recipe.
Helen says
Made this recipe exactly as written, using 4 bananas and the extra nuts for topping. It was easy and turned out perfectly moist and oh so yummy. Definitely a keeper!
Rose says
This banana bread was so easy! My husband and I loved it with pecans. Will definitely make it again and again! Thank you so much!
Jackie says
Came out great!! Added pecans & extra cinnamon, love cinnamon. Shared it & everyone enjoyed it. Keeping this recipe.
Thanks!!
Whitney says
Absolutely delicious! Don’t tell anyone but it’s better than my Mom’s…..and hers is fabulous! Added 1/2 tsp nutmeg and used pecans instead of walnuts. I’ve made it 3 times now and my husband keeps asking me to make it again!
Amy says
Lol, I promise I'll keep your secret. So glad you love it and I'm going to have to try the nutmeg!
Cindy says
This is the best banana bread ever! My family just loves it. I always have to make 2 of them.
Alice Reynolds says
Absolutely Delicious!
Cindy says
This is the best banana bread. My family loves it. I also have to make 2 of them!!!
Jean says
Everyone loves this recipe. I make it in three small loaf pans so I can give away or put in the freezer
Danica says
BEST BANANA BREAD EVER!