Banana Bread

Put those ripe bananas to use in this moist, delicious banana bread and you'll learn why it's the most popular recipe on Simply Recipes.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated November 07, 2023
Elise Bauer

This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.

Overhead view of a slice of banana bread on a plate.
Kelly Hamilton

The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.

Easy banana bread cut into thick slices.
Kelly Hamilton

I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. Thanks Heidi!

The Backstory on the #1 Banana Bread Recipe

All these years later, we were curious to know more about who Mrs. Hockmeyer is, and how Heidi got her recipe in the first place. You can read all about it in this story.

The Best Loaf Pan for This Recipe

This recipe calls for an 8x4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2x4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9x5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.

How Our Readers Adapt This Banana Bread Recipe

  • Natalie: "I added a drizzle of maple syrup on top, plus some blueberries. I also switched out the flour for 1 cup of almond meal and 1 cup of gluten-free flour."
  • Roberta: "Added mini chocolate chips in batter and topped with crumb topping. Excellent!"
  • Eleanor: "I was out of eggs, so I substituted with a flax egg and it turned out perfectly! A tablespoon of flaxseed with 2 1/2 tablespoons of water and let rest for 5-10 minutes in place of the egg."
  • Monica: "The BEST banana bread recipe there is. I sprinkle demerara sugar on top before baking and it gives it a delicious crunch!"
  • Lisa: "I’ve been making this loaf for years. I always add a tablespoon or two of molasses, which gives a punchier flavor and darker color. I make it with chocolate chips for the kids and with cranberries and pecans for the adults."
  • LeRoy: "My wife, Mary created "Elvis Bread" and added half a bag of Reese's Peanut Butter Chips."
  • Marione: "THE BEST banana bread I’ve made. I added pineapple tidbits and substituted part of white sugar with brown sugar."

More Banana Bread Recipes!

From the Editors Of Simply Recipes

Banana Bread

Prep Time 10 mins
Cook Time 60 mins
Total Time 70 mins
Servings 8 to 10 servings
Yield 1 loaf

No need for a mixer for this recipe! Clean-up is easy, too. If you want, you can mix everything in one bowl.

This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.

The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

Ingredients

  • 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

  • 1/3 cup (76g) butter, unsalted or salted, melted

  • 1/2 teaspoon baking soda (not baking powder)

  • 1 pinch salt

  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1 1/2 cups (205g) all-purpose flour

Method

  1. Preheat the oven to 350°F (175°C):

    Butter an 8x4-inch loaf pan.

  2. Mash the bananas and add the butter:

    In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

    Smashing bananas with a fork to make banana bread.
    Kelly Hamilton
    Melted butter added to a bowl of mashed bananas.
    Kelly Hamilton
  3. Mix in the remaining ingredients:

    Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

    Sugar mixed with butter and bananas to make banana bread.
    Kelly Hamilton
    Flour added to a bowl of wet ingredients to make banana bread.
    Kelly Hamilton
  4. Bake the bread:

    Pour the batter into your prepared loaf pan.

    Banana bread batter poured into a loaf pan.
    Kelly Hamilton

    Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

  5. Cool and serve:

    Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

    Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

    Baked banana bread in a loaf pan.
    Kelly Hamilton
Nutrition Facts (per serving)
220 Calories
7g Fat
37g Carbs
3g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 220
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 85mg 4%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 5%
Total Sugars 19g
Protein 3g
Vitamin C 3mg 15%
Calcium 9mg 1%
Iron 1mg 6%
Potassium 156mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.