Banana Banana Bread

"Why compromise the banana flavor? My banana bread is moist and delicious with loads of banana flavor! Ultimate comfort food, and it's WONDERFUL TOASTED!! (Make sure to use bananas with a lot of black on them for the best flavor! The blacker the bananas, the stronger the banana flavor of the bread.)"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Laura L. photo by Laura L.
photo by Laura L. photo by Laura L.
photo by dreamydiva03_103657 photo by dreamydiva03_103657
Ready In:
1hr 15mins
1 9x5 loaf




  • Preheat oven to 350°.
  • Lightly grease 9 x 5 loaf pan.
  • In large bowl, combine flour, soda and salt.
  • In separate bowl, cream together butter and brown sugar.
  • Stir in eggs and mashed bananas until well blended.
  • Stir banana mixture into flour mixture; stir just to moisten.
  • Pour batter into prepared loaf pan.
  • Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
  • Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Questions & Replies

  1. Has anybody ever added chocolate chips to this recipe?
  2. How long do you bake these in muffin tins
  3. It seems yummy, should I have it with a glass of milk or coffee?
  4. Very nice recipe, thanks for posting it. I made 1/2 the recipe and cooked it for 45 minutes, and it came out perfect. Added brown sugar on top mixed with cinnamon, and also added some crushed nuts to the batter. Yummy!
  5. When and how are you supposed to add the creamed brown sugar? It doesn't actually say and I am newb to this.


  1. Hard to say if this is banana bread or banana pudding, it is so moist and creamy hot out of the oven. I thought I had ruined it since 60-65 minutes is a bit long and mine had turned dark brown after about 45 minutes, but with all that banana in it it was still moist inside while the outside is caramalized. I did a few changes, I used half whole wheat flour/half white flour, a teaspoon of vanilla, plus a dash of cinnamon and nutmeg. Definitely good enough to let bananas get over ripe on purpose!
  2. I made these in muffins tins. This is, hands down, the most incredible banana bread/muffin my family has ever eaten. They're just terrific and will be a regular in my house.
  3. The bread turned out really moist, because of all that banana. My rough estimation just equated it as 5 bananas. :) And the colour turned out really nice. I added a couple of slices on the top just for a nice visual effect. Also dusted a little bit of cinnamon powder on the warm bread.
  4. This is very close to the recipe Ive used for years. I have a few tips. I use one bowl only. I store any over-ripe bananas in the freezer, so I always have a generous supply, and when they thaw they are almost liquid (no mashing needed) and FULL of intense banana flavor. I use 4 medium bananas and add them to the creamed butter and sugar. I also add a 1/2 tsp of baking powder. After pouring batter into loaf pan I sprinkle the top with course sugar and bake. The course sugar gives the top a great crunch. Great recipe!!
  5. I already rated this, so I won't do that again. When I don't have enough bananas, I add canned 100% pumpkin to get the desired amount. It doesn't really change the flavor, but it keeps it really moist. And, of course, you have to add mini chocolate chips.


  1. I did not have any brown sugar,so I mixed 1 tablespoonful of molasses to regular sugar.
  2. used 1/4 butter and 1/4 plain greek yogurt to lower the fat and calories.
  3. AMAZING! MOIST! DELICIOUS! I used coconut oil in place of butter and I added some mini chocolate chips. Wonderful!
  4. Absolutely great tasting Banana Bread!!! I ended up using up to 5 ripe bananas. I have a feeling I am going to purposefully ripe the bananas instead of eating them so I can make this bread again & again! Toasted slice tastes amazing! Next time may be I will add walnuts. Thank you so much for sharing :)
  5. I am sad that I only brought one piece to work with me today. I subbed 1/4 c cocoa for 1/4 c of the flour and added about 1/4 tsp cinnamon and 1/4 tsp vanilla. The smell was tantalizing as it baked and the bread turned out wonderfully. I am already dreaming up other variations! Thanks for a great recipe!



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