banana bread recipe

This banana bread recipe has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

Because it is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.

Overhead view of a slice of banana bread on a plate.

The beauty of this banana bread recipe is you don’t need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.

Easy banana bread cut into thick slices.

I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. Thanks Heidi!

The Backstory on the #1 Banana Bread Recipe

All these years later, we were curious to know more about who Mrs. Hockmeyer is, and how Heidi got her recipe in the first place. You can read all about it in this story.

The Best Loaf Pan for This Recipe

This recipe calls for an 8×4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2×4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9×5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.

The Best Loaf Pans for Making Banana Bread

READ MORE:

Adapt This Banana Bread Recipe

  • Swap out all of part of the sugar for light brown sugar.
  • Replace up to half of the flour with white whole wheat flour.
  • Add 1 teaspoon of cinnamon.
  • Mix in 1/2 cup of chopped nuts or dried fruit.
  • Add 1/2 cup chocolate chips.

4 Best Mix-Ins for Banana Bread

READ MORE:

More Banana Bread Recipes!

FROM THE EDITORS OF SIMPLY RECIPESSAVE ITPRINT

Banana Bread

PREP TIME10 mins

COOK TIME60 mins

TOTAL TIME70 mins

SERVINGS8 to 10 servings

YIELD1 loaf

No need for a mixer for this recipe! Clean-up is easy, too. If you want, you can mix everything in one bowl.

This recipe calls for an 8×4-inch loaf pan. If you are baking in an 8 1/2×4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9×5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.

The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

Ingredients

  • 2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup (76g) butter, unsalted or salted, melted
  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour

Method

  1. Preheat the oven to 350°F (175°C):Butter an 8×4-inch loaf pan.
  2. Mash the bananas and add the butter:In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.Smashing bananas with a fork to make banana bread.Kelly HamiltonMelted butter added to a bowl of mashed bananas.Kelly Hamilton
  3. Mix in the remaining ingredients:Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.Sugar mixed with butter and bananas to make banana bread.Kelly HamiltonFlour added to a bowl of wet ingredients to make banana bread.Kelly Hamilton
  4. Bake the bread:Pour the batter into your prepared loaf pan.Banana bread batter poured into a loaf pan.Kelly HamiltonBake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
  5. Cool and serve:Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.Baked banana bread in a loaf pan.
NUTRITION FACTS(PER SERVING)
220CALORIES
7gFAT
37gCARBS
3gPROTEIN

 Show Full Nutrition Label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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