Best Banana Bread

"You'll never need another banana bread recipe ever again!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Denise M. photo by Denise M.
photo by Roxanne Sterling photo by Roxanne Sterling
photo by mmstanny photo by mmstanny
photo by shyaries11 photo by shyaries11
Ready In:
1hr 10mins
1 loaf




  • Remove odd pots and pans from oven.
  • Preheat oven to 350º / 180º.
  • Cream together butter and sugar.
  • Add eggs and crushed bananas.
  • Combine well.
  • Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
  • Mix just until combined. Do not overmix.
  • Pour into greased and floured loaf pan.
  • Bake at 350º / 180º for 55 minutes.
  • Keeps well, refrigerated.

Questions & Replies

  1. I loved the first instruction in this Banana Bread recipe! Absolutely laughed out loud. Now I will most certainly make this! ???? Thanks for the chuckle!
  2. How did you know I had pans in my oven? Lol! Great recipe just added some walnuts ??
  3. Can you get two small loaves out of this?
  4. Got a bread pan and made this a 2nd time. With the bread pan, it took almost 55 minutes to cook, unlike the muffin version. However, the bread pan version, in our opinion, was even better! Our 3 yr old loves this bread!!
    • Review photo by dcattycpa
  5. Can this recipe be used to make muffins as well? If so do I change anything?


  1. Have tried many banana breads but this is one of the best. I added walnuts to mine. Would recommend this to anyone. A winner for sure!
  2. I have been searching for a good banana bread recipe for over a year and I finally found it! What a super simple recipe with excellent results!!! Try it - You'll LOVE it!!
  3. 5 stars baby!!! Bam!!! This is the bomb banana bread!! the term bomb is a good thing :) Kids like it. Neighbor likes it. Husband likes it. I like it. Thank you for sharing it!! :)
  4. Nice moist banana bread. My husband was especially impressed with the nice way the banana flavor comes through. I think I will add chopped walnuts next time.
  5. I have made numerous versions of banana bread and I really like this one! I like to add a sprinkle of brown sugar on the top before baking...really adds a little extra without being too sweet...thanks so much for the recipe. I actually make these as muffins.


  1. Ok folks, sorry it took me but I died and went to heaven and only just got back. Chocolate peanut butter banana bread. Here are all my tweaks: Subbed 1 cup creamy Skippy peanut butter for the butter. It's pretty salty so I omitted the salt altogether. I used 4 ripe bananas and I don't mash them beforehand - I just chunk them up and chuck them into the running mixer. Trust me, you'll like the texture so much better this way. I sifted 2 tablespoons cocoa powder in with the dry ingredients. It gave a nice light chocolate flavor, but if you really wanted it chocolatey you could do 2.5 or 3. The batter was much stickier than usual, bc of the peanut butter. I always bake an 8x8 pan at 325 for 1 hour and my knife comes out clean. I line my pan with parchment paper and cut out the corners. Spray the bottom with Bakers Joy or butter and flour. I lift the cake out of the pan almost immediately to a wire rack. No waste this way! I usually add 1 tsp of cinnamon to this bread and didn't this time, but wish I had, even half a tsp. I also use 1 tsp vanilla always. Anyways no complaints. This is an awesome variation, thanks to all for the inspiration! ?
    • Review photo by Denise M.
  2. I add 2 tablespoons of apple vinegar to the wet mix and only mix together once oven is hot and pans are buttered. The reaction between the baking soda and vinegar creates fantastic lift making this very fluffy by comparison. This is my go to recipe I made a cute copy to paste inside my cupboard The vinegar part was realized later but I never forget, especially if I use 4 bananas! I also add spices like ginger powder and cinnamon. I love this recipe!
    • Review photo by Roxanne Sterling
  3. I've made this recipe several times and always use 1/4 cup applesauce and 1/4 cup butter to lessen the fat, and use only 3/4 cup sugar. I also use 4-5 bananas and add some cinnamon. It always turns out perfectly delicious! Love, love, love this recipe!!
    • Review photo by mmstanny
  4. I’ll be chuckling for a long over 50 years of cooking I have never seen “remove odd pots from oven” . This is so relevant for me. I love it! THAT’S GOLD!!! Now, if I can stop giggling long enough (seriously-thank you. I don’t have a lot to even smile about, lately) I’ll give this recipe a go.
  5. Delicious in its original form, but it's amazing how much abuse this recipe can take. The first time I used this recipe I made it with 50% more bananas, and worse, they were slimy frozen and thawed bananas. I added cocoa powder. And peanut butter. Halved the sugar. The loaf still turned out delicious, if extra moist! Had to add about 15 minutes in the oven though.
    • Review photo by MeiLi S.



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