Banana Bread Recipe

Name: Banana Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1.5 cups all-purpose flour; 1 cup white sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.25 cup butter, melted; 2 eggs, beaten; 3 bananas, mashed

Cook Time: 60 minutes

Ingredients

1 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
teaspoon salt
cup butter, melted
2 eggs, beaten
3 ripe bananas, mashed

Directions

Preheat the oven to 350F (175C). Grease and flour two 7x3-inch loaf pans.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Stir in the melted butter and beaten eggs until fully combined.
Fold in the mashed bananas until the batter is smooth.
Divide the batter evenly between the prepared loaf pans.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.

Tips

If you like, you can add nuts like walnuts or pecans. Simply stir them in when you add the mashed bananas.

Nutrition Facts (per serving)

Nutrition	Amount per Serving
Calories	145
Total Fat	4g
Saturated Fat	2g
Cholesterol	31mg
Sodium	181mg
Total Carbohydrates	27g
Dietary Fiber	1g
Total Sugars	15g
Protein	2g
Vitamin C	2mg
Calcium	7mg
Iron	1mg
Potassium	101mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origins of Banana Bread

Banana bread, an iconic treat in American kitchens, has a relatively modern origin story. The rise of banana bread began in the early 20th century, shortly after the invention of baking powder and baking soda. These ingredients allowed for more effortless and successful quick breads. Banana bread specifically became popular in the 1930s, during the Great Depression, when people sought ways to use overripe bananas, which were both inexpensive and easy to obtain. The earliest known recipe for banana bread appeared in the 1933 edition of "The Pillsbury Family Cookbook." It quickly became a beloved comfort food in the U.S. and continues to be a staple in households today.

Regional Variations

While banana bread is universally loved across the United States, there are slight regional variations. In the South, for example, it is not uncommon to add chopped pecans, walnuts, or even coconut for extra texture and flavor. Some recipes, especially those from the Caribbean, may include rum or spices like nutmeg and cinnamon. In contrast, in the Pacific Islands, the bread may be made with taro or sweet potatoes instead of bananas for a unique twist on the classic recipe. Regardless of the regional variation, banana bread maintains its essential identity as a moist, sweet, and comforting baked good.

How Banana Bread Differs from Similar Breads

Although banana bread is often categorized as a quick bread, it stands out from other breads like zucchini or pumpkin bread due to its moist texture, which is a result of the high water content in the bananas. Unlike yeast-based breads, banana bread doesnt require rising time, making it faster and easier to prepare. Additionally, the fruit not only contributes to the bread's moisture but also imparts a naturally sweet flavor, reducing the need for added sugars. This makes banana bread distinctly different from other quick breads that rely more on added ingredients for flavor and texture.

Where Banana Bread is Usually Served

Banana bread is versatile enough to be enjoyed at any time of day. It is commonly served as a breakfast item or snack, often paired with a cup of coffee or tea. In many American households, banana bread is a favorite item for brunch spreads or holiday gatherings, where its often sliced and served alongside other baked goods. It can also make an excellent gift, especially when wrapped in decorative paper or gifted in a loaf pan. At cafes, banana bread is frequently featured as part of a selection of pastries, perfect for customers on the go.

Interesting Facts About Banana Bread

Banana bread became popular due to the rise of baking soda and baking powder in the early 20th century, which made it easier to bake without yeast.
The first banana bread recipe appeared in the 1933 Pillsbury family cookbook.
Banana bread is often seen as a great way to use overripe bananas, which otherwise might be discarded.
In some parts of the world, people bake banana bread with plantains instead of regular bananas for a more savory version of the dish.
Banana bread is incredibly customizable. Many bakers add chocolate chips, nuts, or dried fruit for an extra punch of flavor.
In the United States, banana bread is considered a quintessential "comfort food" and is often made at home during cold or rainy weather.

FAQ about Banana Bread Recipe

Banana bread can be stored at room temperature for up to 3 days in an airtight container. If you want to keep it longer, wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to a week. For longer storage, freeze the bread for up to 3 months. Just make sure to let it cool completely before freezing.

Yes, banana bread freezes well. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you're ready to eat it, let it thaw at room temperature for a few hours or heat individual slices in the microwave or toaster oven.

Yes, you can substitute different types of flour in this recipe. For example, whole wheat flour can be used for a heartier texture. If you need a gluten-free option, consider using a gluten-free flour blend, but keep in mind that the texture may change slightly.

To make banana bread moister, you can add extra mashed bananas (a ripe banana gives more moisture) or substitute part of the butter with applesauce. Some people also add a bit of sour cream or yogurt for added moisture.

If your banana bread turns out too dry, you can try adding a bit more mashed banana next time. Also, check the baking time; if you bake the bread too long, it can dry out. Make sure to check for doneness a little earlier to prevent overbaking.

Yes, you can replace eggs with alternatives such as flax eggs or applesauce. For one egg, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, or use 1/4 cup of unsweetened applesauce as a replacement.

To test if your banana bread is fully baked, insert a wooden toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (but no wet batter), the bread is done. If the toothpick comes out with batter on it, bake for a few more minutes and test again.

Yes, you can definitely add nuts, chocolate chips, or other mix-ins like dried fruit or spices. Simply stir in your extras after combining the wet and dry ingredients, before pouring the batter into the pan.

Let the banana bread cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps the bread set and prevents it from being too crumbly when sliced.

Banana bread can come out flat if there is too much liquid, or if the leavening agents (like baking soda) were not properly mixed. Make sure you follow the recipe's ingredient measurements and check that your baking soda is fresh. Additionally, avoid overmixing the batter, as it can cause the bread to be dense and flat.

Comments

MAGGIE MCGUIRE

10/06/2025 01:52:54 PM

I made this bread today, for the second time. Because I love anything banana flavored, I decided to put in 5 mashed bananas this time and added 1t vanilla, and 1t cinnamon.Because of the dry to wet ratio I added another 1/2c flour and 1t baking powder. A flavorful, moist banana bread was the result! With my modifications, this recipe is a keeper. Thanks, Nikki! :) By the way, for two 7X3 loaves, it took only 45 minutes in my oven. I believe 1 hour would dry the bread out.

Jessica Warren

03/31/2020 08:16:09 PM

I only baked it for 45 minutes. I only had two bananas. I used an extra egg. Slightly more butter Added tsp vanilla. Added chocolate chips. 2 Pans ea 8in x 3 7/8 in x 2 15/32 Sprayed pans with a nonstick spray and added flour. They popped right out nicely. They came out super moist. This was very simple and easy.

RileyC833

12/20/2020 06:27:17 PM

I’ve lost count of how many times I’ve used this recipe, absolutely fantastic. I’ve added my own twist, with 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Out of this world! Today I made a batch using a mini-loaf baking tin, which made about 8 miniature banana breads. I baked them for about 30-35 minutes, and they turned out absolutely phenomenal. Here’s a picture:

digitalsignalx

07/25/2020 02:53:37 AM

I'm on a low sodium diet so switched some ingredients, but it came out delicious! I left out the salt, used unsalted butter, and substituted Ener-G baking powder. I also doubled the recipe, taking suggestions from other comments to switch half brown half white sugar. 2 teaspoons vanilla extract and a half teaspoon of cinnamon. I then used two greased and floured meatloaf pans, baking for the same hour at 350F. Wonderfull!

Ashley Greco

04/19/2020 05:41:01 AM

I made this since I had a few overly ripe bananas, using King Arthur “measure for measure”? gluten free flour and it turned out delicious! I did add 1tsp each of cinnamon and baking soda. I only use 3/4 cup of white sugar, and only baked for 35 minutes?. I do wish I would have substituted in some brown sugar and I’ll try that next time.? ? I added delicious Ghirardelli milk chocolate chips and crushed pistachios! Will make again.

Moriah Barrett

04/18/2020 07:21:52 AM

This was delicious! This was my first time making banana bread and I'll definitely do it again! I used plantains instead of bananas and the suggestion of adding 1/4 t. cinnamon, 1/4 t. baking powder, 1/2 t. vanilla extract, split the sugar in to 1/4 c. of white and 1/4 c. brown sugar. (I cut the recipe in half).

monaza

04/14/2020 02:31:54 PM

This is delicious. It is wonderfully moist. I only had two overripe bananas, so I mashed those and halved the other ingredients. I cooked it in a round cake pan for 30 minutes @ 350 and it was perfect. I know it would be really good with pecans if I have some the next time I make it. This will be my banana bread recipe from now on!

th33qu33nb33

01/20/2020 02:59:02 AM

I used the recipe exactly as it reads and made mini loaf pans of bread. I did decide to add about 1/2 tsp. of vanilla and it turned out amazing!!! My favorite part was taking half the batch of mini loads and dropping chopped caramel bits and that was just delicious and I had many compliments on both! Will keep using this recipe for sure!!

Jennifer

07/20/2021 05:38:23 PM

Excellent recipe with a few small adjustments: add a teaspoon of baking powder, a tablespoon of cinnamon and a couple of extra bananas. The nice thing about this recipe is that it uses so little butter and part of that can be replaced by apple sauce or pear sauce with no noticeable difference. I made this recipe + 50% and used seven bananas, plus I added walnuts. Ended up with nine big muffins and one loaf - all very moist and flavorful.

Totah

09/03/2020 05:16:06 AM

I made this recipes for two bread; one of them I added cinnamon and used half of all purpose flour and another half semolina, and other one did not use alternative. They both turned out good, however, the one used alternative tasted better and looked like I bought it from bakery. Good to try !

RachelLee

04/16/2020 02:49:07 PM

This is my favorite banana bread recipe, I do add a splash of vanilla and put slices of banana on the top with a hit of sugar and once its done I brûlée the bananas again with some sugar

Emily Garcia

04/12/2025 02:23:17 PM

I’m officially hooked! 😱

Nicholas Wright

12/30/2024 08:39:30 PM

Perfect for family dinners.

Scott Mitchell

07/06/2024 12:42:45 AM

This tastes way fancier than it actually is.

dlowthorp

07/04/2024 12:55:50 AM

Pretty darn good. Maybe a little more flavor?

Sheri Allan Robinson

09/28/2022 09:36:15 PM

Best banana bread ever ! Instead of my loaf tins I made a double recipe and used 2 8x8 pans. So moist and delish !

Elsie Lewis Gonto

09/16/2022 03:26:26 PM

I don't need to look for any other banana bread recipe! This is the best! I've been making it for several years and it's consistently, moist and delicious! The bonus is it's so easy to throw together!

Deborah Rand

08/16/2022 12:47:39 PM

So easy and so delicious

Trystine Memory

08/12/2022 05:01:48 AM

I followed the recipe exactly with one exception- I had to take it out 10 minutes early because it was overcooking. For 2 loaves, 45 minutes would be about right with my oven. The banana bread was tasty, except for the very bottom and top edging that had gotten a wee bit too done. This is the absolute first time I had ever made banana bread, and was a very easy recipe to follow. Thanks!

judy

08/11/2022 07:13:12 PM

I wondered when I only saw 1 1/2 c flour for 2 loaves but I followed recipe. The loaves were very flat one looked like the height of a cookie

audio version

Banana Bread Recipe