Classic Banana Bread Recipe


Banana bread has been on our to-do list for quite some time now. It’s a classic and we knew we couldn’t miss the opportunity to share our own version with you.

Classic Banana Bread RecipeThere are no surprises in our banana bread recipe — you’ll find mashed bananas, flour, butter, eggs, baking soda and spices. Nuts are optional, although we do love the added crunch.

The Best Banana Bread Recipe Starts with the Best Bananas

No matter what recipe you use, remember this. There is no point in baking up a batch of banana bread without using ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, it’s even better. If your bananas are still green, wait a day or two. You won’t regret it.

It’s the bananas that make banana bread so moist, sweet and flavorful.

Classic Banana Bread Recipe

Once you’re ready with your bananas, the rest of the recipe comes together quickly. You definitely don’t need a mixer to make banana bread — a fork or spatula works perfectly fine.

Treat the batter like muffin or pancake batter. Don’t over mix. You’re only looking to mix everything together until you no longer see streaks of flour. This way, the bread stays on the lighter, moister side instead of heavy and flat.

Classic Banana Bread Recipe

The bread bakes for quite a while – about an hour. Even though that seems like a long time to wait, the smell of banana bread baking in the oven is to die for. Definitely top 10 on our list of best kitchen smells!

You May Also Like These Quick Breads and Muffins

Are you interested in more banana bread ideas? Try these: This banana bread recipe from Simply Recipes is similar, but calls for less eggs and butter. You might also like this banana bread recipe from Smitten Kitchen — she adapts the one from Simply Recipes by adding bourbon and spices (yum).

4.8 from 28 reviews
Classic Banana Bread Recipe
 
Prep time
Cook time
Total time
 
For the best, most flavorful bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts are completely optional for this. We love the bread both ways, but do enjoy the extra crunch from a handful of walnuts or pecans.

A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.
Yield: 1 loaf, 8 slices
You Will Need
  • 1 1/2 cups (210 grams) all-purpose flour (we use Gold Medal)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 3 medium bananas (heavily speckled or even black bananas are best)
  • 1/2 cup (113 grams or 1 stick) unsalted butter, melted and cooled
  • 3/4 cup (150 grams) packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional
Directions
  1. Center a rack in the oven and heat to 350º F. Butter and flour an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
  2. Make Batter: Whisk the flour, baking soda, salt and cinnamon together, set aside.
  3. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.Classic-Banana-Bread-Recipe-Step-1
  4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.Classic-Banana-Bread-Recipe-Step-2
  5. Bake Banana Bread: Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
  6. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
  7. When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
  8. For Storing: It's best to wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days. (Since it's just the two of us, we store in the refrigerator then when we want a slice we'll give it a couple minutes in our toaster oven to warm up).
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

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103 comments… Leave a Comment

  • Jocelyn February 1, 2014, 10:48 pm

    I recently found your website when trying to figure out what went wrong with my pie dough. I really like the way you explain why one should make a given recipe (for example, mix dry ingredients for muffins as much as you want & mix the wet ingredients as much as you want, but combine with as little mixing as possible to prevent tough muffins. God rationale for why to cook/bake with specific methods.
    I like your basic recipes–nothing out of the ordinary in terms of ingredients like you find in Sunset magazine, Better Home & Gardens,etc.
    thanks for your blog.

    Reply
    • Joanne February 2, 2014, 12:51 pm

      Thanks Jocelyn! Glad you found us :)

      Reply
    • Brett October 16, 2014, 8:34 pm

      I come from a long line of wonderful cooks and my husband said my homemade chicken cacciatore sealed the deal and asked me to marry him. Have made pie crust from the family recipe forever and it never turns out, go figure. Switched to lard kneaded less and Walla, I get great pie crust. I know how frustrated it can be.. Good luck.

      Reply
  • Sommer @ASpicyPerspective February 5, 2014, 1:46 pm

    I love banana bread! Can’t wait to try your recipe!

    Reply
  • Emma February 5, 2014, 10:39 pm

    I was wondering if you could tell me about the insulated sheet or two baking sheets stacked on one another – trick? I have never heard about that, and while following your recipes saw this tip.
    I did it, but if asked why…I wouldn’t have a decent argument. Haha.

    Thank you for the recipe.

    Reply
    • Joanne February 26, 2014, 12:50 pm

      It isn’t 100% necessary, but we find that it helps keep the bottom of the bread from over browning. (It was a tip we picked up from one of Dorie Greenspan’s recipes)

      Reply
  • Susie Bark February 15, 2014, 5:30 pm

    Is it possible to get the nutritional value for the Classic Banana Bread by Joanne on January 30. It was delicious but my grandson is diabetic and I need the amounts of carbs, fats, and sugar (although I substituted splenda for the sugar. Thanks in advance for the assistance,!!!!

    Reply
    • Joanne February 26, 2014, 12:53 pm

      Hi Susie, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • Angeline February 27, 2014, 8:59 am

    I baked this today as I had loads of over ripe bananas and the result was awesome! Tks for sharing this :)

    (Somehow can’t click on the stars but I’m giving it 5!)

    Reply
    • Joanne February 27, 2014, 4:11 pm

      So glad it worked out for you :)

      Reply
  • Kate March 1, 2014, 10:51 am

    Yum!!! I was in the mood to bake last night and luckily I had some browned bananas! I decided to try your recipe from a google search after reading the comments and reviews on your site. My fiancé and I are loving this bread! Great recipe :) Can’t wait to follow you blog more! Thanks!

    xo, Kate

    Reply
  • Denise Smith March 12, 2014, 5:36 pm

    I just made this with dinner tonight, and it was so good! I didn’t think I would like the cinnamon, but I like to make the recipe as stated at least the 1st time. The cinnamon really amps up the banana! I did not have any nuts on hand, but will pick some up for next time. The double baking tray trick worked like a charm. I highly recommend this recipe. I just hope there’s a smidgen left for me to have with coffee tomorrow!

    Reply
    • Joanne March 17, 2014, 3:18 pm

      Leftover banana bread is pretty hard to come by in our home, but we’re crossing our fingers for you!

      Reply
  • geraldine March 16, 2014, 5:37 pm

    I made the bread and used dark brown sugar and doubled the recipe. I also used one cup of brown sugar for the double recipe because I try to use less sugar in all my baking.. It turned out to be the best banana bread I ever made. Thank you…

    Reply
    • Joanne March 17, 2014, 2:44 pm

      Nice! So glad the bread turned out for you.

      Reply
  • Monica March 17, 2014, 8:14 pm

    I’m so happy to have found your site. Of all the banana bread recipes I’ve used, this is the best by far! So moist and delicious, and no leftovers. Next time I’m doubling up!

    Reply
    • Adam March 18, 2014, 4:20 pm

      Oh, we’re so glad you found us then :) Leftovers of banana bread doesn’t usually happen to us, either.

      Reply
  • Yvonne (Bread Fun) March 20, 2014, 6:32 pm

    Great Site and appealing Banana Bread. I am going to try your recipe. Not a great baker but getting better each day. Awesome Site!!!!

    Reply
    • Joanne March 21, 2014, 1:17 pm

      Thanks so much! Hope you love it.

      Reply
  • Theressa March 24, 2014, 1:31 am

    Followed it exactly and the banana bread came out moist, fragrant and irresistible!
    PS: added mini chocolate chips to it.

    Reply
    • Joanne March 24, 2014, 9:38 am

      Great idea. So happy you enjoyed it.

      Reply
  • Shari March 24, 2014, 8:43 am

    After a 6-hours marathon brunch, filled with great food and conversation, we got home by 7 pm on a Sunday evening. I walked in to my kitchen to see three bananas almost black. I hate throwing out food – I think of starving people. So what’s a girl to do?

    Make banana bread!

    I googled. Inspired Taste came up and I liked what I saw. Their recipe for Banana Bread was as easy as possible, well written and answered any questions I had (ie – what if there’s 35 minutes left on the timer and my bread looked brown already – answer: cover loosely in tin foil, this happens – so thoughtful to include details like this). Anyway, it cooked perfectly and was absolutely delicious. I will try or recipes from this site. Thank you!

    Reply
    • Joanne March 24, 2014, 9:36 am

      We love when there are a bunch of brown bananas. Banana bread is a favorite around here. So glad you loved the bread!

      Reply
  • Abe B. March 24, 2014, 1:54 pm

    Had 3 browning organic bananas.Googled Banana Bread Recipes and unfortunately found your recipe..
    Unfortunately because it turned out SOOO GOOD I couldn’t stop eating it.. Luckily i have few slices left (for now) …
    It was really good… Followed instructions.. The bottom was perfect because of the double baking sheets and top perfect because of the loose foil after 30 minutes.. It doesn’t taste TOO Sweet which is perfect and moist and so Bananayee (I’m sure it’s a word :p)

    Thanks ;)

    Reply
    • Joanne March 24, 2014, 1:56 pm

      Hi Abe … you had me worried there for a second :) So glad you enjoyed the banana bread!

      Reply
  • Antiqua March 25, 2014, 7:15 pm

    Made it and it was great!! Came out perfect and had great flavor!

    Reply
    • Joanne April 3, 2014, 11:14 am

      Wonderful! Glad you liked it.

      Reply
  • Michelle Oeser March 27, 2014, 8:34 pm

    I tried this recipe for the first time this past Monday and it is FABULOUS! !! Super moist, not too sweet and SO easy to make!!! I am not a “baker” either….I hate measuring but I just made two more loaves tonight. Can’t say enough good things about this recipe. It is a must try.

    Reply
    • Joanne April 3, 2014, 11:05 am

      Nice! We love this bread, so I’m so glad you did, too!

      Reply
  • kaley March 30, 2014, 6:34 pm

    At what temperature should I put it?

    Reply
  • Jean April 5, 2014, 5:02 pm

    The best banana bread I have ever eaten! This recipe will most definitely be one of my signature bakes.

    Reply
  • Tammy April 5, 2014, 7:55 pm

    . I haven’t made it in years. Smells great baking and tastes great! Good recipe !

    Reply
  • Jacki Maki April 7, 2014, 9:55 pm

    Delicious, quick, and easy. Loved the banana bread recipe, thank you!

    Reply
    • Adam April 8, 2014, 11:36 am

      Great! So happy you liked it.

      Reply
  • Rebecca April 9, 2014, 2:48 pm

    Wanting to make this recipe tonight as it looks delicious. Have you ever substituted applesauce for the butter? I am just trying to eat as healthy as possible and thought I’d see if you had tried this. Thanks!

    Reply
    • Adam April 10, 2014, 2:51 pm

      We actually have not, but we don’t see why substituting some of the butter for applesauce wouldn’t work (we wouldn’t get rid of all the butter).

      Reply
  • steven Hayes April 14, 2014, 11:26 pm

    Hello,I am a OTR truck driver and I cook. Last week I hurry out the door and forgot my bananas and I was gone a week. But I been on this kick of bake in pumpkin bread.When I got home I was amaze that my bananas were still good,I knew I to something with them so I look this rep up and now I have banana bread. I also like to bake 7 up cake.

    Reply
    • Joanne April 16, 2014, 12:40 pm

      How perfect that you had those bananas on hand! Glad you were able to make the bread, it is a favorite.

      Reply
  • kch April 15, 2014, 11:35 pm

    I made this last night w/o nuts. By far the best banana bread I’ve made from a recipe that isn’t my grandma’s. Will make again again and again!

    Reply
    • Joanne April 16, 2014, 12:26 pm

      Yay! So glad we could come close to your grandmother’s recipe :)

      Reply
  • MB April 18, 2014, 11:27 am

    Just wanted to say THANK YOU for this website. I have tried several of your recipes, and just made this banana bread last night (it didn’t last past breakfast this morning :p). Every recipe i’ve tried from your site has been phenomenal, and now when i need a recipe for something, i find myself actively searching here before rummaging through the rest of the internet. I’m generally the kind of person who will look through tons of recipes before i can decide which one sounds like the best version, and i can confidently say i trust Inspired Taste to deliver delicious perfection every time. So thank you for the time and effort you’ve put into making this site and building these recipes, it’s much appreciated :)

    Reply
    • Joanne May 12, 2014, 1:33 pm

      Yay! Thank you so much for letting us know! We’re so glad everything has worked out so well for you :)

      Reply
  • ovenlove April 20, 2014, 4:14 pm

    I made this as a cake in a 8 inch pan and it came out nice, your instructions are great. I didn’t have brown sugar so I put half a cup of regular and half a cup of chocolate pieces and walnuts, it could have used more chocolate for better flavor. I also used 1/2 cup of oil, it came out not too dry or too moist, it was alright, a nice cake but for more flavor it needs something more.

    Reply
  • bella April 27, 2014, 4:59 pm

    great recipe and also try it with adding some raisins

    Reply
  • Miss Goodas April 28, 2014, 4:26 am

    This recipe is awesome! I’m hooked. I used to make banana fritters with my over ripe bananas. This is a healthier easier recipe. I added nutmeg & lemon juice to this recipe to suit my family’s taste, as we are Caribbean. 2 thumbs up!

    Reply
  • Lisa April 29, 2014, 7:26 pm

    Excellent!

    Reply
  • Roland May 3, 2014, 10:10 pm

    Great recipe! It’s my second one in two weeks, I added raisin to it turn out great, I give it 5 star.
    Thanks

    Reply
  • Em May 4, 2014, 11:37 pm

    Literally had one old banana, a cranky toddler and a bored husband so we made your banana bread together. Just cut recipe in 1/3 which was tricky but well worth it. I quicky measured then let the boys mix and stir ingredients while I rinsed dishes. Popped into oven. Came out perfect! Ah – MAZING! Ps usually baking frustrates me because all this precision and for me, often doesn’t seem like end result is worth it. But this was SOOO worth it. Bookmarking so I can impress my in-laws and mom next time they visit.

    Reply
    • Joanne May 16, 2014, 11:53 am

      Nice! So glad it worked out for you!

      Reply
  • Shae May 10, 2014, 3:46 pm

    Best recipe ever! Moist and delicious. Did do the insulated cookie sheet and the tin foil at 30 minutes. Came out perfectly. I added 1/4 teaspoon of clove and nutmeg for extra flavor.

    Reply
    • Joanne May 12, 2014, 5:43 pm

      Great additions — we’ll sometimes do the same. We can’t really decide if we like it cinnamon-only or more spicy more.

      Reply
  • cook May 11, 2014, 10:59 pm

    Hi. I have five small aluminum (disposable kind) loaf pans. I quadrupled your recipe to fill my five loaf pans and it was good. I spent mother’s day baking an assortment of banana breads. Thanks for the recipe. :)

    Reply
    • Joanne May 12, 2014, 5:37 pm

      Awesome! Thanks for sharing your experience with the smaller loaf pans. We have a few in our pantry — maybe we should make mini loaves, as well.

      Reply
  • Shae May 13, 2014, 1:53 am

    Has anyone doubled this recipe? If so, what cooking time would you suggest? Do you have any tips when doubling this recipe?

    Reply
    • Joanne May 16, 2014, 11:39 am

      Hi Shae, to double the recipe, we’d recommend making two loaves instead of one rather than baking in one larger pan. If you do this, baking time should be very similar to the time required for one loaf.

      Reply
  • patricia mccormick May 19, 2014, 12:49 pm

    Excellent recipe! It turned out perfect and it was so simple to make.

    Reply
    • Joanne June 20, 2014, 1:59 pm

      Wonderful! Thanks so much for coming back and commenting.

      Reply
  • cindy May 30, 2014, 1:03 pm

    Hi, i’m curious, i would use regular salt, i’m not sure what to measure, I don’t want to over do it. I know that you said 1 teas of salt = 1 1/4 teaspoon of kosher..and it calls for 1/2 teas kosher…i’m too tired to figure this out. :-) Thanks so much

    Reply
  • karen toy May 31, 2014, 7:38 am

    Love the banana bread recipe!
    I made it was so moist taste!
    My kids loved it gone in one day!!
    Thanks for the wonderful recipe
    I give

    Reply
  • Adrienne Towns June 2, 2014, 12:13 pm

    I used this recipe this morning, but tweaked it a little. I used Splenda brown sugar instead of regular, almonds for the nuts, Smart Balance Lite instead of butter, and I added raisins. I also made it using a muffin tin with 6 large areas so that I could portion control the recipe. They turned out GREAT! With my substitutions and the different pan I had to cook them less time (45mins-50mins). I was able to calculate the calories and nutrients using the website you gave below (mine are 370 calories, 11 g of fat for one large muffin). Thank you so much for your recipe!

    Reply
  • Graciela June 3, 2014, 3:30 am

    Baked your banana bread last night…it came out delicious. So simple. Leaving it to cool does make a difference. So moist and tasty! Thanks for the recipe.

    Reply
  • Cn June 3, 2014, 9:12 pm

    In the oven now :-)

    Reply
  • Zak June 19, 2014, 3:48 pm

    Made this yesterday for my wife and I. It came out amazing and even tasted better than the way my mom made it growing up. I took a picture to prove it. Link below!

    http://imgur.com/Saauy8n

    Reply
    • Joanne June 20, 2014, 11:56 am

      Hi Zak, We’re so glad the banana bread turned out for you! Great photo!

      Reply
  • Linda June 26, 2014, 6:41 am

    Can you explain what you mean by cooking with a double cooking sheet…do you just put the loaf pan on top of a cookie sheet…thanks

    Reply
    • Joanne August 8, 2014, 11:28 am

      It isn’t absolutely necessary, but by placing one cookie sheet inside the other then adding the banana loaf pan on top, the bottom of the loaf bakes and browns more evenly. You can use one sheet or just add the loaf pan to the oven rack, if you like. It just a little fail-safe we like adding when making quick breads that we learned from Dorie Greenspan (a baking genius).

      Reply
  • Seaenna June 30, 2014, 10:04 am

    My 9 year old daughter made this recipe last night. It was easy to make and tasted AMAZING! Truly this is the simplest and best tasting banana bread recipe ever.

    Reply
  • Diane July 1, 2014, 4:25 pm

    Could you use salted butter instead of unsalted butter? (Not having unsalted on hand). How would you adjust the salt amount (using regular table salt) and salted butter instead of unsalted butter?
    Thanxxx you in advance!!
    No I haven’t made it yet but really looking forward to making it!! :-))

    Reply
    • Joanne August 8, 2014, 11:20 am

      Salted butter will work. We’d probably halve the salt called for in the recipe. If you’re worried, though, you could completely omit it.

      Reply
  • annie July 2, 2014, 7:04 am

    Sounds wonderful but you don’t put the temperature for the oven.

    Reply
    • Joanne August 7, 2014, 1:30 pm

      We provide the temperature in the recipe box — it is 350F.

      Reply
  • Hazel July 3, 2014, 2:13 am

    Hi Joanne,
    This recipe looks great, but I have a question. Most recipes for banana bread call for some kind of milk, usually buttermilk. I always substitute my soy milk or coconut milk because we’re lactose intolerant, and it still comes out moist and delicious. So my question is: Why don’t you use milk in this recipe, and how does it stay moist with all the flour?

    Reply
    • Joanne August 7, 2014, 1:29 pm

      The bananas, butter and egg really keep things moist, promise :)

      Reply
  • jeannie July 18, 2014, 2:11 pm

    So we were getting ready to go out of town and had 3 very over-ripe bananas. I threw them in the freezer – peels and all. When we got home I defrosted them and they made a deliciously gooey banana puree. Used this recipe and it is fantastic!!

    Reply
  • Leah Fiander July 27, 2014, 9:34 am

    want to make this today. your receipe does not state temp of oven. I presume it’s 350 deg f. am I correct?

    Reply
    • Joanne July 31, 2014, 11:23 am

      Yep, 350F. It’s stated in the recipe at the end of the post. Hope you love it!

      Reply
  • ella c August 6, 2014, 4:31 pm

    I’m 13 years old and I love baking. I looked up some recipes and I to make this one. It was to die for! Everyone in my family loved it and I couldn’t stop eating it!! It was so much fun to make. Thank you very much for posting this recipe. I will be making this very often. Thanks again!!

    Reply
    • Joanne August 7, 2014, 12:23 pm

      So glad you loved the recipe! Oh, and you are totally awesome for baking at 13 :)

      Reply
  • ea August 6, 2014, 9:16 pm

    I tried your recipe and it was awesome, so easy to make and most delicious. Two days later I made it again. I am hooked !!

    Reply
  • Zovik August 25, 2014, 1:36 pm

    I used and did exactly like the recipe. Was so easy, it looked amazing, baked perfect, the only problem , it is not sweet at all, it is salty! Not too much. Is that how suppose to taste??!!! I am gonna look up for an icing recipe for this bread!!! With cream cheese !!! Thank you!!!

    Reply
  • Jess August 30, 2014, 11:38 am

    This looks great! Off to bake!

    Reply
  • Donna Boyle September 14, 2014, 6:36 pm

    Easy easy easy. Even the clean up was easy, The taste was awesome and directions and tips phenomenal. I will use this website for all recipes I need because of the easy access to the site.
    Donna

    Reply
  • Emmanuelle September 15, 2014, 9:50 am

    Hello,
    I am delighted (and all the family !) with all the cakes I prepare following your recipes. I am French so for me it’s a great source of American cakes recipes. I love the brownies, the muffins and today I try the Banana bread for the kids !
    Thanks a lot for sharing so much information !
    Emmanuelle

    Reply
  • Ben September 16, 2014, 7:48 am

    I love that your recipes are metric! :-)

    I also love their deliciousness…. But mainly, the metric thing…

    Reply
  • Rita Finegan September 19, 2014, 8:36 pm

    Just made this recipe, easy to make and so good. I didn’t have any nuts, next time I will put in some pecans. By far the best banana bread ever!!!!

    Reply
  • Maranda October 2, 2014, 9:22 am

    I am an avid baker but never made banana bread because I don’t care for it. However, at the request of hubby & kids decided to give this simple recipe a try. (I love the 2 tray and foil tips!) It turned out ABSOLUTELY DELICIOUS! I can no longer say I don’t like banana bread and have made a loaf EVERY day for the past week! I am truly blessed to have found this recipe! This recipe turned me into a banana bread lover :)

    Reply
  • voodoocat October 8, 2014, 11:16 pm

    May I make a suggestion regarding the Kosher salt tip? I did not see the note about kosher salt vs regular salt until I was finished! I suggest added an asterisk to salt up in the ingredients list that drives folks to look at your kosher salt measurement note.

    Reply
  • Trudy Oliver October 10, 2014, 11:03 pm

    I never knew about over mixing – what a difference –Awesome
    I used to have a recipe for Coffee Icing but in moving have lost it. Do you have one??

    Reply
    • Joanne October 23, 2014, 11:43 am

      Hmm, coffee icing. No, but I wish we did — that sounds wonderful!

      Reply
  • Joyce October 11, 2014, 5:10 pm

    What do you consider medium bananas? How much would that be in cups? Also my batter look thinner than yours.

    Reply
    • Joanne October 23, 2014, 11:43 am

      Hi Joyce, You are looking for about 1 cup of mashed ripe banana. (This can vary a little, we’ve used up to 4 bananas in our recipe before).

      Reply
  • Brandie October 12, 2014, 1:46 pm

    Could this recipe support four brown bananas?

    Reply
    • Joanne October 23, 2014, 11:35 am

      Hi Brandie, Yes — throw the extra one in :)

      Reply
  • Christa October 18, 2014, 8:04 pm

    I made this tonight in a mini bunt cake pan (6). Made exactly as directed added chopped walnuts on top. Cooked for 30 mins and they turned out great!
    Thanks for the recipe!

    Reply
  • Anne October 19, 2014, 8:54 am

    I don’t have a loaf pan as I am not a baker. Would a muffin tin work to make muffins instead of bread?

    Reply
    • Joanne October 23, 2014, 11:19 am

      Hi Anne, You should definitely be able to make muffins from this banana bread batter. The cooking time will be much shorter, though — I would assume they would only need to bake for about 20 minutes.

      Reply
  • J lasher October 19, 2014, 9:17 pm

    Tried thiis banana bread this afternoon. One of the best I have ever made. Thanks for the recepie.

    Reply
  • Beverly T. October 23, 2014, 12:46 pm

    Just had to tell you that this was a great recipe ! My sister ~ who does not eat bananas actually tried this and LOVED it !! It was easy to do and I think we may have switched her into a banana “liker” ! Anyway ~ I love it and can’t wait to see what other recipes you have !

    Reply
  • Donna Ferm October 29, 2014, 3:15 pm

    WOW “we” need to make this again !!!!!! Was the only comment made by my husband while devouring the first few slices! This is the all time best recipe -easy – moist and full of flavor . I am so happy “we” came across your recipe Thank you soooo much. This is also the first time “we” have ever rated or left a comment !

    Reply
    • Adam October 30, 2014, 1:19 pm

      So glad you did, Donna! Thanks for coming back.

      Reply

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