Banana Bread

With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas.

banana bread

HI Libbi! If your quick breads are deflating, double check the freshness of your baking soda. (We find it can lose strength after just 3 months.) Additionally, try baking for a few extra minutes. Sinking is usually because the baked good is under-baked. Make sure to use a toothpick to test for doneness!

I really love Strawberry Banana bread and plan to add 1 and 1/2 cups fresh strawberries, rinsed, dried, chopped, and tossed in 1 Tablespoon of flour like you do for your Glazed Strawberry Bread. Any Suggestions on how better to attempt it and things to watch for?

I specifically searched for a banana bread recipe that used yogurt. I had another recipe from Family Fun magazine that I lost. I was happy to try this recipe out. My husband loved it and I love it. I used an expensive sweet whole milk yogurt and the recipe did not disappoint me. I also made a chocolate chip loaf. I am holding off on trying the chocolate chip bread and froze it to see how it would taste when it was defrosted. I will let you know.

This was a total hit!!! thank you so much for putting up such an accurate recipe for us , appreciate all the hard work. I used 3 bananas and a little less brown sugar though which was the perfect sweetness for me, I wish Sally considers stepping into Keto baking as well given how successful her blog is for general bakes.

I am not a fan of banana bread, but I had 2 ripe banana and used your recipe. 2 bananas worked well for me, they out come out not too banana-ee., which was perfect for me. I upped the walnuts just a bit and added a small hand full of currents. (I am a very picky foodie). At the last minute I decided to make banana muffins, they were great, not too sweet and so good with a dab of butter and a cup of coffee.Taking some muffins over to my 2.5 year old grandson..I will make these again!

As always, another great recipe! I have tried a few banana bread recipes in the past year and so far this is my favorite. I added pecans to mine and it turned out perfectly. I mixed by hand instead of using my stand mixer and it worked out great.

Hi Ann, it sounds like your loaf may have been underbaked. Additional time in the oven will help, but if you find the edges are browning too quickly, you can tent the pan with aluminum foil to prevent the edges from burning while allowing the middle to continue baking through. Be sure, too, not to over mix as that can create a squat and dense bread. Hope these tips help for next time!

This is everything you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread.

How to Freeze Bananas: place them un-peeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!

Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

Love to make this nanana bread. Even buy extra bananas so I can make it when they ripen. Have a question about the nutrition info. I dont see what a serving size is for the supporting info. Thanks. Will be trying other recipes.

I normally do not like banana bread. But this recipe changed it for me. Over 3 days I ate the whole loaf myself. Now I am making another loaf, this time I might share with my husband. Loved this recipe.

Best banana bread I have made in years. I added some chunks of Ghirardelli chocolate caramel candy and walnuts (no raisins) and it was fantastic!!!!!! I have made it twice now and will keep this as my go to recipe. Thanks for sharing!!!!

hi natasha I am a newcomer to your site and love it I live in Toronto Ontario and just made your banana bread it was very tasty but not as moist as I expected and any suggestions also what type of baking soda do you use as other recipes use both powder and soda? thank you so much

Hi Evelyn! It could be the extra banana that caused the bread to be wetter and not cooked in the middle. A couple of things that could help, be sure to fully preheat your oven before you start baking. It is important for the oven to reach the desired temperature beforehand or it will take longer to bake. I recommend the use of an internal oven thermometer to see if your oven is calibrated.Also, verify the size pan that you used. Mine was 9.25 long x 5.25 wide x 2.75 deep. If you used a smaller size, it could be that the loaf is too thick which took too long to bake through. Lastly, I would look over the recipe again to see if you missed anything or measure incorrectly. This is my tutorial on how to correctly measure ingredients HERE. I hope that helps.

I would suggest using whole milk buttermilk making it in Bundt pan leave out raisins and make a buttery cream cheese frosting to drizzle over top takes banana bread to nes heights everybody raves over it! I think you will need baking soda/baking powder enjoy!

I love this recipe, make it all the time when the bananas turn brown. But the most difficult part of the process is accessing the actual recipe amidst all of the pop ups and unnecessary instructions and video. I sure wish you would move the recipe to the top of the page.

Was really good! I actually had 4.5 bananas so I used them all and candied my walnuts prior to putting in the batter. I also saved some and added to the top prior to cooking. Now it did take about an extra 10 min to cook all the way thru but definitely not disappointed!

Dear LizI use half a cup of brown sugar as it gives an extra flavour.Make sure your bananas are very ripe. That is a key!Splash of rum works every time. Not only gives wonderful flavour, it also makes loaf moist and soft.

This is my new favorite banana bread recipe! It was so moist and delicious. I will be making this again and again. I used brown sugar instead of white sugar and added cinnamon. Thank you for the recipe. All your recipes are great!

I substituted the flour with a gluten free flour as my mother has a gluten allergy and they turned out amazing! I also didnt have a loaf pan so we used muffin tins and they worked well! we also mixed in crasins as and add in to 2 of them and that was a perfect mix of tart to the banana sweet.

I have tried many banana bread recipes and finally this banana bread recipe is so moist and delicious. I added this one to my recipe box. Perfect! I might add the whole loaf was gone in a day and a half.

OMG I made your banana bread, minus the raisins, and I am so happy that I made 7 loaves and 12 small muffins, The banana bread is to die for. I followed your recipe and this will be my go to banana bread from now on. thank you so much for sharing.

I absolutely love this recipe. I have made this many times and it is always is a big hit! I was wondering if you have ever frozen the bread then reheated to eat at a later date? If so please give me some advice on freezing. Thanks!

If you love this recipe: You will also love my banana muffins, banana cake with cream cheese frosting, healthy pumpkin bread and pumpkin muffins. Here are all of my baked goods and banana recipes.Recommended equipment: I am totally in love with my Fiesta Loaf Pan in Turquoise (affiliate link).

I made this today with all purpose flour. I went long on the oven baking time because the toothpick was not clean(about 65 minutes). It now looks like the bread is unevenly distributed. The banana taste is on top and the bottom is brown and is dull tasting. Is this from baking it too long?

Made this a few weeks ago. Made one batch with whole wheat flour, half with dark choc chips. Made another batch with all oat flour and dark choc chips. Both turned out delightful. Not oily. Not dense. Not muffin-y. Not dry. Both types were delicious. I left half of each out to eat throughout the week and froze the other two halves. Turned out so well, I have almost black bananas I have been waiting to ripen just to make this recipe again. Will make with oat flour again and freeze as an alternate to eating oatmeal (increase oat consumption during breastfeeding, love the variety!) Must try. Huge fan of no sugar, no butter. So excited to make this again!

This has been our families favourite banana bread recipe for years. I always make it with maple syrup and coconut oil, exactly as the recipe says and it works every time. The muffins are great too. Thanks for a healthy and delicious recipe!!

Great recipe!I can tell that the amount of honey can easily be reduced by using very ripe and therefore very sweet bananas (I live in Latin America). I was missing 1/2 cup of flour which I easily replaced with ground almonds. Everyone loved this cake, thank you!

Reduce speed to low, add dry ingredients, and mix until just combined. Add mashed bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared loaf pan; smooth top.

This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts. This recipe is adapted from my Blissful Banana Blueberry Muffins. 041b061a72