Easy Banana Bread Recipe

Easy banana bread recipe with ripe bananas, flour, butter, eggs and spices. This one is so good, you’ll want to make 2 loaves!

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 easy version with you.

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

You May Also Like: Our Easy Blueberry Muffins Recipe

Our Easy 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.

No mixer required! All you need is a fork.

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 easy 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 42 reviews
Easy 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
  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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142 comments… Leave a Comment

  • Judy Tan October 12, 2015, 12:13 am

    Wonderful recipe! Have made this twice – once with oat meal flour and once with spelt flour, both times also added poppy seeds instead of nuts, and substituted organic coconut oil instead of butter. Also used only 50g brown sugar since we find the banana sweet enough. Both times the bread came out soft and fluffy, with nice crunchy crust all around. Kids and friends love them. So easy and pretty fail safe. Thank you very much for the fantastic recipes! Oh also have been loving your blueberry and strawberry muffins – they are now my go to staples (with modification for flour/sugar substitute) for kids snacks and lunch box.
    5 stars

  • Rita October 6, 2015, 10:16 am

    Hi Joanne and Adam! I’m going to try your recipe for the Banana Bread and I would like to add chocolate chips! How much I can add in chocolate chips? Thanks

    • Joanne October 6, 2015, 2:45 pm

      Hi Rita, A 1/2 cup to 3/4 of a cup of chocolate chips should do it.

  • Kim kellner September 26, 2015, 7:16 pm

    oh how you’re video inspired me! this bread is the best thing since the sliced stuff! interesting. you’re video shows the dumping of two eggs, but directions call for lightly beaten. both ok?

    • Joanne October 16, 2015, 12:59 pm

      Good catch. Both work out okay!

  • Cher August 25, 2015, 1:05 pm

    I make this using your recipe quite often and my family loves it! Trying to today with the bananas and a zucchini out of our garden. Smells delish in my house right now!!! Perfect summer day for baking here in the Great Midwest! ☀️

  • Karen July 12, 2015, 10:06 pm

    Delicious – 5 stars! Thanks for sharing!

  • SongG June 28, 2015, 3:40 pm

    I made this banana bread 3 times last week, they tasted really great! My family and friends are all love them. Thank you Joanne and Adam, this recipe is awesome, easy and simple, I have shared it with several friends.

  • Becky June 23, 2015, 12:44 pm

    I want to try this recipe, but can I use oil instead of butter? And if so do I use the same amount of oil as the butter?

    • Joanne July 2, 2015, 11:28 am

      Yes, simply use the same amount of oil as the butter called for in our recipe.

  • Jeantelle April 6, 2015, 2:33 pm

    I used your recipe to make banana muffins and they are delicious! Thank you!

  • Slyman March 28, 2015, 8:47 am

    The bread is in the oven, try substituting the butter with organic coconut oil! Fantastic!!

  • Heidi March 11, 2015, 10:14 pm

    Hi! We tried this recipe (twice) and it was GREAT! I wonder if you could substitute the bananas for apples? If so, should we cook it like in the apple pie cupcakes or something else?

    • Joanne March 12, 2015, 10:30 am

      Hi Heidi, So glad you enjoyed the bread. I bet substituting the banana for apples will work. Keep in mind that the banana adds a lot of moisture to the bread so you may want to consider using some applesauce as well as cut up apples. Cooking the apples like we do in our apple pie cupcakes is a good idea, too. If you try it, let us know how it turns out!

  • Rebecca March 3, 2015, 12:13 pm

    Love. This. Bread! How long would I bake if I wanted to do muffins instead?

    • Joanne March 3, 2015, 2:29 pm

      Thanks! You should definitely be able to make muffins. Keep in mind the bake time will be a lot shorter. I’d guess around 20 minutes, but stay close and keep an eye on them while they bake.

  • Christine Harvell February 21, 2015, 10:36 am

    I have always intended but never found time, to make use of bananas that sat too long and became “unappetizing” to just peel and eat. The artic temps in the Poconos this week forced me to just stay at home and catch up on things so it was the perfect time to try my hand at banana bread. I looked through MANY recipes, but what I really was drawn to was how thoroughly you explained the steps and how simple the ingredients were, which I already had on hand. I too, doubled the recipe and used a tad bit less sugar and the results were SO WONDERFUL. We really enjoyed it so this will be my “go to” for years to come.

  • Margie January 23, 2015, 12:34 pm

    I really like this recipe. It is wonderful for a banana bread you want to add things to or just eat plain. I love that its brown sugar only. No white. I needed another recipe that I could add chips or nuts to.Took me 2 years to find a recipe I liked. This one is going in the recipe box forever. Deliciousness!

  • pam martinez January 15, 2015, 8:50 pm

    Made banana bread and cashews instead pecans and it came delish. Thanks look forward to try others thanks again

  • alanna January 10, 2015, 5:43 pm

    I made a double batch of this banana bread this morning using oil instead of butter and no nuts. It is the most delicious banana bread I have ever had. Very moist and not too sweet. This is my new favorite recipe. Thanks for sharing it!

  • Margie January 6, 2015, 10:07 am

    I have been making banana bread for a while using a different recipe. It’s a wonderful bread, but not much room for nuts or additions. I wanted another recipe where I could incorporate added ingredients of my choice. So glad I came across this recipe. I have tried many others, and this one is by far the best one. Added chocolate chips to it. So very delicious. Next time I will try it with almonds and maybe some coconut. Thanks for the fantastic recipe!

  • Lindsey December 30, 2014, 4:16 pm

    I’m making this right now! I used white sugar instead of brown, added almond slices and chocolate chips. It looks and smells great! The difference im not used to is 2 eggs (I use one normally), and vanilla! Mmm smells good

  • Dorothy M December 27, 2014, 9:02 am

    Day after Christmas seemed to be the day to find your web site.
    I made your Banana Bread and it turned out so good.
    Thanks for sharing this recipe.
    The insulated pan idea one on one worked so well.
    Everyone enjoyed this wonderful Bread.
    ox Dorothy M.

  • K GIll December 25, 2014, 2:35 pm


    From reading past review, I knew your original recipe was solid, so I played around with it just a bit. I replaced half the white flour with whole wheat pastry flour, and also added about a 1/4 cup whole-grain teff. The banana bread still turned out light, moist, and delicious! Thank you for the tip about placing a baking sheet under the loaf pan – it does prevent the bottom of the loaf from drying out and becoming tough.

  • Ashton December 23, 2014, 8:29 pm

    Sooo excited mine is in the oven right now and looks perfect. I am putting them in Christmas baskets for friends and family! I couldn’t click on the stars but this one gets 5 :)

  • Joyce Graham December 17, 2014, 4:06 pm

    I had a tiny slice of banana loaf today so naturally when I got home I had to make some. This was the first recipe that I came across so I made a double batch. The only thing I changed was no nuts and I add a teaspoon of nutmeg in addition to the cinnamon. I also add at least one extra banana as I find it just gives more moistness to the loaf. I like the taste that nutmeg gives. I did not do the double sheet trick either. And yes the cake does cook a lot more on the bottom. Next time I will use the two sheet trick! Funny but I don’t even have two aluminum loaf pans so the other was put in a glass loaf pan. The important steps I feel in this recipe is use BUTTER. Remove your loaves from your pan when the knife comes out clean. The cakes continue to cook in the pan from the heat so if you leave them in they sometimes get too dry of an edge and bottom. Taste/overall results/recommendations……tadummmmmmmmm definately a 4.5/5!!

  • shelley December 17, 2014, 11:53 am

    This is delicious – again. I’ve made it three times in a week now! It’s a great giveaway for the holidays. .. This one is for us.

    5 stars. 3 times.

  • Ashley December 15, 2014, 5:27 pm

    I tried this recipe and loved it!! One of the first ones I tried that turned out perfectly! I tried again, but half way through mixing I realized I had no eggs… I tried a substitution (oil, water, baking soda)… FAIL! Just in case anyone wants to try this, DON’T! It won’t turn out. LOL!

  • Kiran December 8, 2014, 3:53 pm

    Hi I made this recipe,it came out yummy,
    I replaced all purpose floor with whole wheet floor to make it healthy
    The bread was smooth and pluffy.
    Thanks for easy recipe.

  • Helane December 6, 2014, 8:52 am

    This is the best recipe for banana bread that I have ever found..
    thank you

  • lila morrison December 4, 2014, 4:07 pm

    Can you freeze this banana bread as I would like to make for Christmas gift baskets

    • Joanne December 4, 2014, 4:18 pm

      Hi Lila, Yes, you can freeze banana bread. Make sure it has cooled completely then wrap tightly in plastic wrap. Place the wrapped loaf inside a freezer bag and freeze.

  • Sarah November 29, 2014, 5:58 pm

    just made this, followed the recipe exactly except left out the nuts and I don’t have a loaf pan so made it in a rectangle cake pan. came out beautiful and moist and tasty. thanks for this easy and great recipe !

  • kris November 23, 2014, 11:48 pm

    Can I make muffins with this ? And if I can, how long is the baking time?

    • Joanne November 26, 2014, 2:40 pm

      Hi Kris, 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.

  • Fazia November 23, 2014, 8:51 pm

    Today, I had some dark brown, speckled bananas and thought!!! Hmmmmmm… why don’t I make a banana bread. So I googled banana bread and your recipe jumped out at me as it did not need tons of dishes, or creaming of butter and sugar. Yes, you guessed, I like an easy life when baking. :)
    This recipe was perfect and the banana bread turned out terrific. It’s still cooling as I type, however, I did sneak a taste and it is simply delicious.

    I’m most certainly going to make it again.

    • Fazia November 23, 2014, 8:55 pm

      Of note: I used a nine inch cake pan and baked it in my toaster oven for 45 mins. It came out perfectly!!

  • Jen November 22, 2014, 1:10 pm

    I love how easy this recipe is and that you have great tips such as the foil and baking sheets. I only added 1/2 c chocolate chips. It turned out perfectly- better than any other recipe I’ve tried. The tips really helped the perfection factor. Thanks!
    My screen won’t let me do the stars- but it’s a 5 star for sure!

  • Joyce November 20, 2014, 9:44 pm

    Hi hi !! I made this last night , not sure why my bread came out totally flat ?
    It was still moist n delicious though …. Can I double up the baking soda to make it rise more ? Tks !

    • Joanne November 26, 2014, 2:53 pm

      Hi, Joyce, It is possible your baking soda has lost it’s magic. It can go bad. Or, is it possible that you used a large loaf pan than we did? Glad it still tasted good, though :)

  • Ruben November 18, 2014, 11:36 pm

    This is a great recipe which is easy to follow and yields a wonderfully moist and delicious bread. I added the walnuts plus chocolate chips and my kids and wife loved it.

  • Christina November 13, 2014, 5:13 pm

    Just made this. It is so good! Nice and moist (i used extra black bananas), cooked well and came out of the loaf pan nice and easy.

    Personal changes I made:
    -1/2 cup dark brown sugar instead of 3/4 cup sugar
    – Added 1 extra banana
    – 1 tbsp brown sugar sprinkled on top

    Will be making this again for sure. Thanks :)

  • Crystal November 2, 2014, 8:57 am

    Did I miss what the temperature is in the recipe?

    • Joanne January 8, 2015, 1:55 pm

      Hi Crystal, The oven temperature is 350F.

  • Nik November 2, 2014, 1:01 am

    What if you only have 2 bananas will it work out?

    • Joanne January 8, 2015, 1:53 pm

      If they are on the larger side you should be just fine. The more bananas you use, the more moist the bread will be. We would go for it.

  • 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 !

    • Adam October 30, 2014, 1:19 pm

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

  • 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 !

  • 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.

  • 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?

    • 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.

  • 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!

  • Brandie October 12, 2014, 1:46 pm

    Could this recipe support four brown bananas?

    • Joanne October 23, 2014, 11:35 am

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

  • 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.

    • 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).

  • 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??

    • Joanne October 23, 2014, 11:43 am

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

  • 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.

  • 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 :)

  • 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!!!!

  • Ben September 16, 2014, 7:48 am

    I love that your recipes are metric! :-)

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

  • Emmanuelle September 15, 2014, 9:50 am

    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 !

  • 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.

  • Jess August 30, 2014, 11:38 am

    This looks great! Off to bake!

  • 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!!!

  • 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 !!

  • 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!!

    • Joanne August 7, 2014, 12:23 pm

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

  • 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?

    • 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!

  • 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!!

  • 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?

    • Joanne August 7, 2014, 1:29 pm

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

  • annie July 2, 2014, 7:04 am

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

    • Joanne August 7, 2014, 1:30 pm

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

  • 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!! :-))

    • 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.

  • 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.

  • 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

    • 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).

  • 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!


    • Joanne June 20, 2014, 11:56 am

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

  • Cn June 3, 2014, 9:12 pm

    In the oven now :-)

  • 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.

  • 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!

  • 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

  • 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

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

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

  • 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?

    • 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.

  • 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. :)

    • 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.

      • Rachelle December 19, 2014, 12:11 pm

        Did you change the cooking time for the mini loaves? I can’t wait to make these and give as gifts!

        • Adam March 2, 2015, 2:35 pm

          Mini loaves will take less time — we suggest keeping an eye on them while they bake (I’d check at around 20 minutes and then go from there).

  • 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.

    • 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.

  • 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.

  • 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.

  • Lisa April 29, 2014, 7:26 pm


  • 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!

  • bella April 27, 2014, 4:59 pm

    great recipe and also try it with adding some raisins

  • 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.

  • 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 :)

    • 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 :)

  • 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!

    • Joanne April 16, 2014, 12:26 pm

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

  • 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.

    • 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.

  • 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!

    • 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).

  • Jacki Maki April 7, 2014, 9:55 pm

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

    • Adam April 8, 2014, 11:36 am

      Great! So happy you liked it.

  • Tammy April 5, 2014, 7:55 pm

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

  • 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.

  • kaley March 30, 2014, 6:34 pm

    At what temperature should I put it?

  • 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.

  • Antiqua March 25, 2014, 7:15 pm

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

  • 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 😉

    • Joanne March 24, 2014, 1:56 pm

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

  • 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!

    • 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!

  • 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.

  • 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!!!!

  • 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!

    • 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.

  • 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…

  • 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!

    • 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!

  • 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

  • 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!)

  • 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,!!!!

    • 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 CalorieCount.com

      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.

  • 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.

    • 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)

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

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

  • 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.

    • 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.


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