The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

10 Minute Banana Bread

10 Minute Banana Bread

Almost every weekend I bake. Lately I've been trying different recipes using my sourdough starter. At other times I baked yeasted artisan breads and sandwich breads. But one thing has remained constant: almost every time I have the oven heated for baking I make a batch of banana bread. I can safely say that I've made more batches of banana bread than any other bread.

I've tried a number of different recipes, but the majority of the time I fall back on the recipe below. It tastes great, it keeps well, it takes less than 10 minutes to prepare. You can't ask for much more than that.

This recipe is from the 1997 revision of the Joy of Cooking. There is at least one step in the Joy recipe (mixing the butter and sugar with a hand mixer for 2-3 minutes) that I skip. Doing so may make a slightly lighter loaf, but I find it unnecessary.

As I said, I've tried close to a dozen different banana bread recipes but I like this one the best. It is a little drier than recipes made with Vegetable or Canola Oil, but I like the flavor of butter and consistency of this bread better.

I've also found that we enjoy this a lot more baking it in small loaf pans rather than a regular bread pan. In the large pan I tended to have a harder time getting it to bake evenly, often resulting in overbaked ends and a gooey center. It also would go stale before we could eat the entire thing. With the small loaves, I bake 2 or 3 a weekend and freeze all but one. Every couple of days we pull a new one out of the freezer and never have any trouble with it going stale.

The other breads in the photo, by the way, are two whole wheat sourdough loaves and a sourdough rye. I haven't had a chance to even try them all yet. If they turn out good I will definitely share the recipes.

Banana Bread

Makes 1 full-sized loaf or 2 small loaves

Preheat the oven to 350.

In one bowl, combine:

1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas
2/3 cup sugar

Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.

In another bowl, combine:

1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

Combine the wet and dry ingredients and mix until the ingredients are blended together.

If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.

Remove from the oven. This bread is great warm, but it is excellent cold too.

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.


Related Recipes: Better Banana Bread,Eggless Banana Bread


frog's picture

I really liked this recipe! It was easy, quick, and yummy, as advertised! Thanks for sharing it! :-D

albusgirl's picture

Thank you so much for the wonderful receipe. Quick, easy, delicious! I am on our 2nd batch this week! :-D

redhaute's picture

I usually dont reply to these things but after just making this recipie Im so happy with how little time it took and how yummy it is that I feel obliged to say thanks! What a great way to get rid of rotting bananas, too. This one is definetly going in my recipe binder...cheers!

mvonahn's picture

Great recipe. I made one small change while playing around one afternoon and it turned out quite tasty

I changed
1 1/3 cup all-purpose unbleached flour

1 cup all-purpose unbleached flour
1/3 cup Soy flour

Turned out quite moist and was still quite fresh for teh 5 days it took to eat it all

Christina's picture

That's funny -- the only banana bread I make is from "The Joy of Cooking". The JC one is a bit different than yours (I know it calls for grated lemon peel, but if I don't have that I use pure lemon extract), though I am sure it comes out just as good. I agree that the taste is much better with butter than oil. My family also likes the fact it stays lighter than traditional banana bread (maybe because of the lemon). All I know is that I love it the next day, toasted with butter and honey.

helend's picture

Hmmm not a fan of banana bread myself but bowed to requests to bake "different" cakes on my birthday (yes the wrong way round I know but a work tradition - bring in cake on your birthday).

So, one lemon and lime drizzle cake and box of chcoclate brownies later and worried about there being enough choice I found myself looking at the two bananas going brown in the heat (NICE WARM ENGLISH WEATHER!!!). A quick scan of the available options came up with Green and Black's white chocolate, banana and walnut loaf. Dead easy. Topped with white chocolate fondant icing. The picture is rubbish because it doesn't show how dark and moist the cake looks - it certainly smells of bananas.


I'll post my colleagues response tomorrow - as long as they say nice things :}

OTRPU's picture

This is next on my list, But I warn you I put yogurt in 'bout everything I bake/cook. Place I work has a commercial kitchen, they throw out bananas that are too old. I'm there to catch um. Peel um, mash um, throw alittle lemon juice in, then vacuum seal them in pint jars for the freezer. I've never heard of such a thing as a bad banana. I usually acquire 5 to 6 bunches every couple weeks. That's way more bananas than I and wifey can eat so everybodies gonna get banana bread w/yogurt for gifts. Actually, I prefer WW Banana Blueberry Muffins myself. . .wifey says they're too heavy still, so not ready to share receipe yet. . .but, I'm eating my way to it soon.



novice_baker's picture

WW Banana Blueberry Muffins

That sounds so good! If you have not shared the recipe already would you be kind enough to share it please? Thanks.

I freeze extra ripe bananas all the time. I use them in breads, muffins and pancakes. They are so versatile.

julia's picture

Great recipe ! Easy, quick and delicious .

Good idea to bake it in small loaf pans !!

Thanks for that recipe

Jenm's picture

Thanks Floyd, great recipe! I used ww pastry flour, sucanat and sea salt. Delicious! I liked the idea for small loaf pans, too. Jen

SDbaker's picture

What a simple recipe, Floyd - and it tastes very good.  Took me longer to do the dishes than to put it together.  Now I have a reason to buy the smaller pans.  I bet one could use muffin tins too.

I toasted the walnuts to about 80% a normal toasting.  Great Flavor.

SD Baker

fujitasenpai's picture

Hi, thanks for sharing this recipe. I love how simple it is. I do have a question though. . I live in a tropical country (Indonesia to be exact) so the temperature is rather humid. I don't know if this is a factor but my bread came out rather moist. I looked at the picture you posted and it has a really nice dark brown crust with yellowish inside and mine is rather light all over.
I did it rather differently though, instead of putting it into smaller pans I put it into muffin pans. Again I'm not sure if that would make any difference.
I guess my question is, why does my banana bread came out looking a little unappetizing (in my opinion). How do I make it so it can come out with the darker shade of brown on the outside and yellowish on the inside.
Thank you.
ps. the taste is great though ;-)

KipperCat's picture

Hi, my guess is that a slightly higher temperature will give you more color.  How does your oven do with other recipes?  Many home ovens tend to run a bit hotter or colder than the stated temperature. 

A high humidity environment definitely affects bread, as I'm sure you know. Since you can't cut back on the liquids very easily, you might try increasing the flour by a tablespoon or two.


MysticBunny's picture

I tend to use lemon juice in my recipe and I also use sour cream which seems to keep the bread very moist for a number of days afterward.  I'll have to work on the measure ments as I tend to make it so often that I now just do it by feel.  I haven't gotten any reduced bananas lately which is when I tend to make the bread.  But keep watching...

Mysticbunny &

momaste's picture

i have made many, many loaves of banana bread. i am quite pleased with how it turned out. i baked it in mini bundt cake pans and the baby shower was a hit.
gracias gracias
anyone have tips on posting pics? i have one for this recipe but can't figure it out.... much better with bread than html..
much love

browndog's picture

Momaste, you might find this thread helpful along with the FAQs. It's a lot to wade through but it's good information. I use picsizer (thank you, Paddyscake!) and photobucket.

Paddyscake's picture

glad you like it and found it easy to use and heck it's free, what's not to like!

KipperCat's picture

mamaste, I'd love to see pics of your bread.  Do you see the FAQ at the top of the page?  There's something in there that explains how to upload your pictures.  I hear you on the HTML!

SDbaker's picture

Floyd, I am making another batch of this bread now.  I love it.  It so happens that I had knee surgery yesterday and this recipe is about at the limits of my ability for the moment.  

I have a method for storing old bananas I'd like to share, and many of you probably already do this - as the bannana gets the point where I have to make bread or throw them out, I place  them in the freezer as-is, not peeled in a bag.  When you need 2 or 3 for this recipe (I use 3), simply place them in the refrigerator the evening before you will need it.  The next day it will be soft.  Simply cut off the tip like a cigar, and it will easily squeeze out, dicard the skin.

 SD Baker

Paddyscake's picture

I also store nanas that way..

KipperCat's picture

I like the frozen banana idea, and will give it a try.  May you have a speedy recovery - I know it's a lot of work, but well worth it.

SDbaker's picture

The one drawback to this method of storing is that since the cell walls are pierced by the frozen water crystals it is difficult to achieve a chunky banana consistency once unfrozen, which is nice.  However, if you like it puree'd, there is no easier way.

 Thanks for the good wishes, I should say I "kneed" to get better  : )

 SD Baker

pincupot's picture

Hi All,


I use 1 3/4 cup flour, 1/2 cup butter (1 stick softened), 1/4 tsp salt, 1/2 cup drk brown sugar and 1/4 cup white sugar and lastley...


1/4 cup natural peanut butter.


Otherwise, same recipe. GREAT FLAVOR! Reminds me of banana peanut-butter sandwiches I toast on a cold morning for breakfast. Moist, too.



paddyboomsticks's picture

On a hunch, I added as extra about between 1/4 of a cup and 1/3 cup of good quality dutch cocoa to this and a half a cup of chopped pecans.

I didn't add any extra sugar, as I felt the recipe had enough, and let me tell you this was a devine combination.  

I was a little surprised at how smooth the cocoa was; it really didn't require any extra sugar at all. It makes me wonder now if, sans cocoa, the sugar could be reduced a little... 

woefulbaker's picture

I substituted oil for butter, increased egg and baking powder amounts and blitzed everything in a food processor.

20 second Banana Bread! 

Turned out with a finer texture than the banana bread I normally make but can't beat it for quick and easy!


Kitty's picture

I am looking forward to making this banana bread, but I had some comments on storing overripe 'naners.  I have also frozen bananas just as SKbaker does, and this work fine.  Since it's just my hubby and me now, bananas tend to go dark before we can get to them.  So we hardly buy them anymore.  Because of that, I now always have on hand 3-4 jars of "baby food bananas" which are, afterall, 100% bananas without preservatives. Doing this, I can always make banana bread whenever the urge strikes!

LuceFLY's picture

I subsituted the 2/3 cup of sugar with 1/4 cup brown sugar and 1/4 cup honey. I baked them in mini fluted silicon moulds for 15 min on 200 deg C, reduce to 180 deg C and bake for another 5-10 min . When cooled I iced them with cream cheese topping & toasted almond bits. Mixture of Philadelphia cream cheese, icing sugar, lemon juice & zest. This is great!

I tried the topping with melted dark chocolate mixed with sour cream. Not as good as the cream cheese topping.

Mini Banana Bread

Mini Banana Bread

olive_grl's picture

My family loves this one. It is simple and we can have it after dinner at the last minute!

I am saving this one although I think my husband knows it by heart now! So I can just ask him for the recipe. 

Thank you,

Connie C 

Hmmm... Bananas ffrom baby food jars?  Never knew! Will have to try it! 

laurawest's picture

If you like spiced banana bread this is really really good. It's my absolute favorite recipe for banana bread (and I've tried quite a few)...

2 cups all purpose flour, 1/2 cup margarine, 1 cup white sugar, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 4 tablespoons milk, 1/2 teaspoon salt, 1 egg, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1 cup mashed bananas, 1/2 cup chopped walnuts, 8 chopped dried figs

billcrai's picture

The 10 minute banana bread recipe was excellent.  I tried it again adding a couple of stocks of rhubarb that I had parboiled and at least in my opinion, I elevated the recipe a couple of notches north.  My grandchildren loved it anyway!  Bill Craig

benjamin's picture

My girlfriend made this recipe last night and we are thoroughly enjoying it this morning for breakfast!


ben and meryl

dmsnyder's picture

This is a great recipe. Quick. Easy. Good results.

I made it for the second time this evening. Based on my first experience a couple weeks ago, I did make a few modifications:

1. I melted the butter. 1/2 stick from freezer. 2 minutes in the microwave.

2. I mixed in a KitchenAid using my new beater blade. No scraping down the bowl! Much time saved.

These are available from Sur la Table, KAF and, probably, other places. Highly recommended!

3. The first try, according to Floyd's recipe, tasted salty to us. I left out the salt entirely and preferred the result. I might sneak in a smidgen next time. 

4. I used 1 cup of AP flour (WFM 365 Organic) and 1/3 cup Giusto's Organic WW Pastry Flour.

I used a generous handful of toasted, broken up pecans.

I used 3 pretty big bananas and 2 extra large eggs. As a result, the batter was wetter than the original and required 65 minutes at 350F. It probably could have used another 5 minutes.

The result was much lighter than my first bake. I did cream the sugar and butter well, which contributed as well as the increased proportion of banana and egg.


Next time, I think I'll try it with at least some brown sugar. (I used unrefined sugar this time.)

Good eating.

Thanks Floyd!


ericasawitch's picture

I always make a new recipe to the exact instructions the first time and I have to say this was reallt great banana bread and really easy too. Then I read everyones comments and got excited.  I used brown sugar, melted butter and about a tablespoon of lemon zest. I also used large muffin pans instead of two small loaf pans. They came out perfectly moist and very flavorful!

Adam Redwine's picture
Adam Redwine

As I just moved into a new apartment and have no kitchen equipment, I thought I'd try this really quick recipe.  I made it with a sauce pan for a mixing bowl, no cinnamon, and a 'make do' enamalled serving dish to bake in.  It still came out wonderfully!  Thanks for the great recipe.

miBella's picture

Cheers to a great recipe.  Not only is this quick to make, but so delicious that I'm making it again today (I made it last night for the first time).  A few things to note.  I didn't have baking powder and it was not missed at all.  Secondly, today I am leaving out the salt, as the butter makes it taste salty enough ... just perfect.

Also, I am cooking this recipe today in a 13 x 9 pirex cake disk and calling it banana cake today.  The consistency is very cakelike.



bentopet's picture

I used this recipe to bake a double portion yesterday.  It's all gone!  Really good and easy.  Thank you for the recipe.  I blogged about it in my blog here.

althetrainer's picture

Used the recipe for my friend's birthday.  I added walnut crumbs, flax seeds, raisins and quick oats.  Took almost 45 minutes to bake those mini loaves but they turned out great.  My friend got two loaves and she was very happy and said they were amazing!  I kept one small loaf for my husband.  He came home, had a bite and said "Wow, this is GOOD!". 

Definitely will make them again.  Thanks for the great recipe!


Royall Clark's picture
Royall Clark



I cut a stock of bananas down last week and was giving bananas away to everybody. Kind of like trying to get rid of zucchini when you plant too much! The last were getting to that point and started freezing some for those in between stretches when the bananas aren't ready. This morning I came across Floyd's recipe and figured while the oven was hot already, I might as well give this recipe a go. Glad I did too! For a simple recipe the flavor is amazing. I did cut back the salt to just 1/2t.and added a heaping 1/4c of chopped walnuts. I used 3 dwarf apple bananas and will be interested in how the Williams will taste when they get ripe.


What?? You don't have bananas hanging on your lanai??

What? You don't have bananas hanging on your lanai?

The top got a little flattened when it came out of the pan. Didn't have time to cool it down as there was a loaf waiting for the pan!!


Look at the nuts! Love nuts in my sweet breads!

ehanner's picture

Now that is a Banana bread.  Very nice.

Perhaps you can help me understand something I have been trying to figure out about banana's. I know with oranges I can feel the weight of the fruit and compare each one and avoid the lighter ones. A heavier and juicer-er orange is likely to be sweet.  Is there any way to determine the sweetness of a banana at the grocery? Here on the mainland we get them green and have to wait a few days for them to soften up. There are cosmetic differences like the curl and length but I haven't been able to connect anything to sweetness.

I apologize for this being totally of the map but it would help to know what fruit to bring home:>)


Royall Clark's picture
Royall Clark

Hi Eric, sorry I missed your post! Bananas are always picked green. Even here I pick when they have filled out and look like they can't round out any more. It is hard to explain. When the bananas first form, they are quite angular in the cross section. and plump up as they mature. If you leave them on the tree until they turn yellow, the fruit flies have at them. When they are ready to come off the tree I just take a big pruning saw and cut the whole stem down and cut it up into small chunks to mulch. Like a salmon once the the flower appears the banana stem basically starts to die. Typically a banana will produce 12-20 leaves and then procuce a large purple flower and as the flower opens up you'll see little hands of bananas forming. I'm getting closer and closer to starting a blog and if I do, I'll put up a series of photos about bananas.

ehanner's picture

I didn't want to bug you about this and I'm glad to see your reply. What I really want to know is if there is any way to tell at the point where I see the fruit in the store, about starting to get full yellow with a little green. Is there a way to tell from the way they look which ones will be sweeter? There is a big variation in sweetness, even after they are ripe. Some are much better. Are there any clues prior to ripening to guide a person to select the sweeter fruits?



Royall Clark's picture
Royall Clark

It really is just a hit and miss thing. The only way I eat bananas is let them start showing brown spots. I guess that's when the sugars are starting to set better. I know what you mean though about some ripen sweeter even before they show some brown. Funny thing about bananas here.... If you go to Safeway the bananas are all bought in from South America!

Maglandia's picture

I've come to learn that plantains and bananas are very much alike that in the aspect that the sweetness level has a correlation to the spotting on the skin, though on different levels. On this post there are pics of very ripe, nearly over ripe bananas that are perfect for freezing or immediately using for this recipe.  When using plantains, especially sweet plantains you want them to be nearly speckled or primarly speckeled and  colored black with minimal yellow on the skin. You want the porportion to be more black than yellow. This is not only an indicator of sweetness, but starchiness.

With regular bananas, you want a bright yellow, with many black spots but more yellow than black.  Most of us are used to thinking no green, minimal green and no blemishes or black spotting is best.  To me and other banana lovers, yellow with some black specking is ripe and the most sweet.  Then again, this may be a personal testing you may want to do to know what level of ripeness, firmness and just note the skin color.

As someone above mentioned, it seems the ripeness on both fruits is indicated by the speckling on the peel.  I have never found curvature to being a factor.  Just the black specks.

marykate's picture

recently read that to sweeten bananas faster than mashing and setting out to turn brown, you can "bake " them in the 300 deg oven til the skin turns black-this does not ripen them but sweetens them for baking. Leaving them in a bunch and placing in a brown bag also speeds up the ripening process.I also freeze mashed bananas in my Texas size muffin pan and pop out and store in ziploc bags as 1 "cube" equals about 2 bananas.

Freshly_Baked's picture

I work at a supermarket where we rank our produce by tastes. Ex: We have like 20 different types of Apples. Underneath each sign for the apple it tells you it's taste difference from the others. For Bananas it says for sweetness get the small bananas, can't recall the name of them, but supposedly they are supposed to be sweetest.

furmomof5's picture

Thanks for the recipe!  This is officially my favorite recipe for banana bread - ever!  It was so quick and easy to make and turned out super moist & flavorful!   The only thing that happened, which was mentioned could happen in the paragraphs above the recipe, is that in the 50 minutes it baked the outside edges were crispy but the middle was still slightly mushy.  I took the bread out of the oven anyway and it firmed up some more as it sat there.  Next time I will try making two mini-loaves as suggested.  Either way, it's still my favorite recipe and I would give it 5 stars if there was a star rating system!  :)

momoffive's picture

I made this recipe last night for my children. But due to severe food allergies I used soy flour, and oil and it is wonderfully moist. I do not own any loaf pans so made them into muffins and it was a big hit with my family. Out the door they went this morning with their banana bread/muffins in hand. Thank you for this great and fast recipe.

blueheron's picture

I was wondering if the sugar could be reduced in this recipe?  I reduced the sugar in my pumpkin pie from 3/4 cup to 1/2 cup with no difference in taste.  Could the same thing be done with banana bread/

Floydm's picture


blueheron's picture

I madt this recipe this morning and it turned out delicious.  However, it is not enough dough for 3 small pans and too much for 2, so the next time I will make 2 small loaves and some mini muffins.

freefromjane's picture

I made a loaf this morning very similar to yours, I found the recipe a couple of years on I made a few changes and thought I put up the recipe in case anybody is interested in a gluten-free version. 

As a measuring device I used a cup that holds 200ml, not sure how that relates to the us measuring cup.

So the  ingredients below can of course be swapped for wheat flour and sugar, the original recipe calls for sour cream instead of yoghurt.

1 cup  gluten-free flour

2/3 cup  ground almonds

1 teaspoon  baking powder

1/4 teaspoon cinnamon

1/2 cup Xylitol (sweetener suitable for diabetics )

2 eggs

1/2 cup soft margarine

4 medium sized bananas

2 Tablespoons nat. soya yoghurt

1 Teaspoon of Vanilla essence

2/3 cup toasted chopped almonds, walnuts


1. Combine flour, gr. almonds, baking powder and cinnamon.

2. Mash bananas and stir in yoghurt.

3. Cream sugar and margarine until it has creamy consistency, takes a good few minutes. Add the eggs, mixing in one egg at a time. Adding the mashed banana mixture and vanilla essence last.

4. Now I used a sieve adding in the flour and then folding it in with a rubber spatula. Adding in the chopped nuts in the end.

Preheated the oven 175 degrees (original recipe states 350 F), it took between 45 minutes and an hour.

And here it is.



jessibrown's picture

I made the recipe as directed, adding a handful of cranberries, unsweetened coconut and dark choc-chips. My family devoured the entire loaf while still warm. Absolutely no complaints from anyone! Just to note, I didn't have an issue with my large loaf being over-cooked on the ends and under-done in the middle. I, however, think it would benefit from creaming the butter and sugar first, adding bananas and eggs until combined, then all of the dry ingredients. But, that of course, adds a lot more time (and cleaning up) which defeats the purpose of this particular recipe. This is one of those recipes that can be made by anyone from 6 to 96. Nice and easy!

punainenkettu's picture

I used to have a wonderful simple recepie for Bannana bread that was quick and practically failproof. I haven't been able to find it for years but this seems very similar. As I happen to have some VERY ripe bannanas ready to use I can't wait to try it and I love the suggestion someone made of adding ranberries!  I think I will make one with and one without!   YUM.

Robyn.R's picture

Just had my new gas oven installed and this is the first recipie I tried, Fabulous!

Many Thanks


amauer's picture

Adpated from pincupot, above.  I made a few changes and I think it turned out great.

I tried it amd it was good, but I wanted a stronger peanut butter flavor, so  upped it to 1/2 C and then added more to the dry ingredients to balance it. I made muffins this time and they are great! Thanks for the idea. Here is the recipe

Peanut Butter Banana Bread


1/2 cup butter (1 stick softened),

1/2 cup dark brown sugar and 1/4 cup white sugar

2 eggs
3 very ripe bananas

1/2 cup peanut butter.

I used 2 1/4 cup KA flour,

1/2 tsp salt

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon (optional) I used a streusel topping on muffins instead


One large loaf or

12 muffins and

1 mini muffin pan


charisma's picture


i baked my first batch of banana read today.. and i used a 'healthy ' version


but turns out that the oil(3/4 cup) for one cup of flour and 3 bananas was too much.. the bread seems soaked in oil... and not quite fluffy. I also didnt use eggs.

Id like it fluffier and less oily . Can you please help



mimifix's picture

Hi Charisma, I just came across your post. You're right about too much oil. And eggs help to "bind" the ingredients. Without eggs you will have a more crumbly bread. Try using one of the banana bread recipes listed here. For other reliable recipes visit

Good luck, Mimi

charisma's picture

Hi, if i need to make it eggless, do i omit the eggs altogether?


or do I also increase the proportionof bananas?


JessMarLy28's picture

I was never really  a big fan of banana nut bread until I came accross this recipe. Now I never let an over ripe banana go to waste! My family says it's the best they have ever tasted. I have made this three times so far. The last time I added Heath Chips to the batter. It was sooo delicious! I also add a TB of sour cream or mayo to make it super moist.

kindalikeachef's picture

I'm not much of a baker.  I LOVE cooking, but rarely bake.  I was randomly searching for a way to use up my cheese whey and I came across this site yesterday.  I had some old bananas and saw this recipe and it was just too easy and quick to not do!  I did change it up a bit (I'm fairly sure I'm incapable of following a recipe without changing it!!).  I used whole wheat flour since that was all I had, I added a splash of vanilla and I used brown sugar instead of regular (same amount).  Oh and I of course put walnuts in it!  It came out fabulously!  It is so tastey!  I made butter yesterday, too, so I've been incessantly eating the banana bread with the fresh butter...I'm going to gain 5lbs today!

Anyhow!  Thanks so much for this awesome recipe!  Next I'll have to try the vanilla yogurt version!  Yum!!

Freshly_Baked's picture

This is my first post on TFL, but I had to post after how easy this was. I am cramming this burning hot deliscousness into my mouth as I type. I added a 3/4 TBS Honey to the liquid mixture and also added white chocolate chips to the dough. I added the chips because they had been sitting and I thought it could add flavor. Well done recipe. Thanks a Lot.

Pineapple201201's picture

Okay, so I've just signed up on this site, namely because I love bread and it's my favorite food to bake. I'm a kid and I can't really bake that well but I'm learning from my dad who's practically a master chef, though he's way too modest. He made this bananaa bread for me and I LOVE it! Only no one else does....odd....but it's moist, sticky, and flavorful. Thanks for the cool recipe!

jolynaz's picture

This was awesome bread!!! I used to make it in the bread maker, but it's pooping out. So I have been trying different ones and they have been dry or too many banana's and gooey. But this...this one was great!! Thank you. Now I will try bread...regular bread. I'm scared, but I can do this!!

bill bush's picture
bill bush

I've made this twice now, first with some pecans and then today with dried cherries and blueberries that I first rehydrated by microwaving for 60 seconds on "defrost" setting in the microwave in a cup with just enough water to cover. Both times I used up "tired" apples that I shredded into the banana mixture and also added 10 drops of vanilla each time, too.  I just happen to know I like banana bread with a bit of vanilla background flavor.  Using a Corningware 9.5" square baking dish about 2" deep gives me more "crust" and lets my wetter mixture (due to extra fruit) dry more as it cooks so it doesn't come out mushy and wet.  This is easier than the old recipe I used to use and tastes just a good, if not better.  It also let me make use of some heat otherwise wasted in getting the oven and stone up to 500 degrees for the loaf of parmesan/olive no-knead bread that was on its second rise while this was made and baked.  Thanks, Floyd! 

feliciacg's picture

This recipe is amazing.  I made one big loaf with two bananas and put 1/2-3/4C dark chocolate ghiridelli chips into it.  I used almost all organic ingredients and it turned out amazing!!!  Cooked all the way through and was perfect.  My husband and I finished that loaf the next day and I was craving it so much I wanted to make another.  The problem was I didn't have any bananas... I did have a can of pumpkin though.  So I did everything the same but used 2/3 can of pumpkin instead of banana and added 1/4 teaspoon of nutmeg and allspice! Both breads were wonderful!

Manwithbeard's picture

Thanks for providing this incredibly simple and easy to make recipe.

I'm making the banana bread for the second time but using three bananas instead of two.

I have 1lb loaf tins - for small loaves - and find the recipe only provides enough mixture to bake one loaf using this size tin. A 2lb loaf tin - for large loaves - would be far too large for the quantity of mixture the recipe provides.

Storrmey's picture

Had two very ripe bananas and needed a recipe that didn't need five bananas to make banana bread.  Found this recipe, very easy and delicious!!!

spazmom's picture

I was a little hesitant, but the 10 minute part sold me.  I tried it using fat free greek yogurt instead of the butter and I would have used egg substitute, but only had two used them.  I used unsweetened applesauce instead of sugar and 1 TB honey, whole wheat flour and wow!!  It turned out soooo light and fluffy, I couldn't believe it.  I added some sunflower seeds too, and I tell ya, we'll be making this lots!  (well, when we have leftover ripe bananas, that is!)  Thanks!

wynndough's picture

Thanks for this great, easy recipe that saved me from the guilt of wasting beat-up ripe bananas.  I used some Chai spice along with the cinnamon and liked the results. 

Maglandia's picture

I've used this recipe a few times, with much success.  My three fussy teenage children LOVE this bread, of which I get two loaves from disappear!! The only thing I have done and learned by accident is taking ripe, or just barely over ripe (bananas that have black speckles on the skin), freezing them, then adding.  By accident, what happened is that a friend of mine who loves having a banana for breakfast stayed overnight for a weekend and I had some left over, and he suggested I freeze them.  Then my kids came to visit and, naturally, they were constantly hungry - and remembered "AHA.. I have frozen ripe bananas.. perfect for banana bread!"

For some reason these very sweet bananas, as they are ripe/overipe, with the freezing seems to concentrate their banana flavor and sweetness, and has a very soft mushy texture. Though not aesthetically pleasing as the already spotted skin turns a very odd pinkish brown.  However,  I used about 3-4 medium sized bananas and the flavor definitely came through.  I might be superstitious as a result, but for banana bread, I now only purchase ripe and let them sit until very spotty, freeze at least overnight, thaw then use.

The other addition is that I use a SPRINKLE of cardamom for sweetness.  I once tried it with about 1/8 teaspoon of cardamom but it is a very overpowering and fragrant spice and didn't work well. Just a tap - a mere dash -of the spice jar with the sprinkle hole adds to it...

moma's picture

im pretty sure that you recipe is similar to the one i have called banana cake ;)

Try topping it with melted dark chocolate :P

you can easily make the batch into muffins as well. As for the brown colour som write about use a small amount of yellow foodcolour.

(i have some banana cake on my blog)

timy's picture


timy's picture

This recipe was given to me by a friend who raved about the moisture, texture and taste along with the ease of preparing it. Further, it requires no electric mixer to make. All that is needed is one bowl, a wooden spoon and is hand mixed. You can add nuts and raisins if you wish. I am convinced that once you try this recipe it will become your favorite.

Easy Banana Bread

Preheat the oven at 350 degrees

2 or 3 bananas - mashed
1/3 cup butter - melted
3/4 cup of sugar
1 egg - beaten
1 tspn vanilla
Dash of salt
1 tspn soda
1-1/2 cups flour

Using a wooden spoon stir the melted butter into the mashed bananas. Then stir in the sugar. Mix and stir in the egg, vanilla and salt. Sprinkle in the soda mixing gently. Stir in the flour until well mixed.

Pour into a 4x8 loaf pan and bake in the preheated oven for an hour or until a knife inserted in the bread comes out clean. Cool on a rack about 5 minutes then remove from pan. This bread may be sprinkled with powdered sugar or frosted, however it is best eaten plain.

storyofmum's picture

I managed to make two of these in the fifteen minutes spare before I headed off to collect my kids, and it's delicious, thank you! I just substituted wheat free flour and soya margarine instead of butter, in the same amounts, and it still tasted yummy. It took much longer to cook though, more like an hour? (we have a rubbish oven and have to wedge the door shut with a broom, which might explain that...)

Carla - Gluten Free Recipe Box's picture
Carla - Gluten ...

I thank you so much for this recipe. I had been searching for a gluten-free version that I would like, but decided your recipe would make the best gluten free version. I used a gluten-free cake flour mix that I created myself, increased the flour and added a 1/2 cup milk to the ingredients. It was wonderful! It tastes just like regular banana bread! You guys are the best! Thank you! Here's the link, in case anyone's interested: Gluten Free Recipe: Banana Bread

Nersh's picture

Thanks for the recipe.

I just made a batch for a superbowl part this afternoon. Looks and smells delicious! Unless I completely forgot to add an ingredient, I expect it will taste heavenly as well. Also, I added choc. chips to it.





Food-o-Mania's picture

As an amateur baker I am always nervous when I try something new. But this recipe made baking a joyful experience for me this morning. I found the final banana bread a bit less sweet for my palatte but I guess that's why its considered to be an apt tea time snack. This recipe's a sure keeper. Thank you for sharing :)



Nersh's picture

Hi Floyd,

What do you think about using bleached flour instead of unbleached? Will there be much difference? Only reason I ask is I want to make this without having to go to the store and I'm out of unbleached flour.




Floydm's picture

Bleached flour will work fine.  Good luck!


kaligurl67's picture

This was a great recipe!  Quick and easy for a busy mom!  Made it as muffins instead.....delicious and moist!  Baked @ 350 degrees for 20 min......perfect!  Thanks for sharing! :)

tatibaines's picture

I never post to recipes but I just HAD TO!!!  I have never baked any kinds of breads like this but decided to give it a try after buying bananas at a discount.  Aaahhhhhhhh-mazing!!  I added some sliced almonds for a lil' crunch = delish!!  Stuck with the recipe to ensure I knew the outcome before playing too much with it, lol.  It was easy, quick, delicious and a HIT!  Hubby and kids were so impressed with it and they had no idea how easy it was!  So, thank you for sharing!!  

carblicious's picture

All the positive reviews and ripe bananas, I couldn't resist.  Thanks to the OP, seven years ago!

megsan's picture

Just wanted to say thanks for this recipe! Made a loaf yesterday and yes it was easy & yes it was beautiful to eat! Thanks!

LapLap's picture

I'd also like to say thank you.

Made it today with a few adjustments inspired by the comments here.

Instead of cinnamon I added some lemon zest as well as some walnut bits, white chocolate chips and a little dribble of chocolate essence.

For the flour I used 50% plain white flour and 50% wholemeal.  I used half the original quantity of all the ingredients and baked it in a bear shaped mould for 30 minutes.

Definitely our best ever banana bread recipe. Will reduce the sugar by 25% or so next time, but otherwise, perfect.

imabaker's picture

I tried this Banana Bread Recipe with less salt and it came out excellent. Topped with a little honey and we enjoyed it very much!

amberk's picture

I made this today and it was so delicious & very easy to make! I had to share & link this on my pintrest so others could make it too! Best banana bread hands down!

sfsourdoughnut's picture

Just fyi, I've had quite a bit of success using bundt pans instead of bread pans for wetter quick breads.  The flute in the middle of the pan guarantees every part of the bread is cooked the same.  It is much easier to get an all-around moist bread instead of dry on the ends and soggy in the middle.

dstroy's picture

I've been making this recipe a lot lately. My latest twist is to do all the same as the original ingredients above, plus add a big heaping spoonful of Nutella into the wet ingredients before mixing it in.

Oh, and then I pour in some mini-chocolate chips before baking too.

The choco-banana combo has been a huge hit with everyone.

I just made three more loaves today to share with my friends :)

Janetcook's picture

Funny you just posted this....I just made this recipe yesterday too :-)

I baked my batch in 2 mini pans since I have only 1 child remaining at home and large loaves tend to sit around and dry out....Well, one of the minis was gone by evening so my plan to give the other to a friend will have to wait for next batch.....There is only 1/2 of that left....Luckily my child is over 6' and still growing....

Did you adjust the salt down as some suggested to only 1/2 tsp?  I think I will try that next time and see how that works.

Glad to see I wasn't the only one thinking bananas yesterday :-)

Take Care,

dstroy's picture

nope. I just left the recipe as is. We forgot to bring our measuring spoons when we moved so I am eyeballing it with the teaspoon stuff but generally it's come out pretty much exactly how we all like it. I made two huge loaves last week and gave one to a neighbor and then found the remaining loaf didn't even last through till the end of the next day, so this time I made more so I could still share!

Ujafri2's picture


What great ideas! I have made this 4 times, 4 different ways, and every time, it's excellent. 

1) Added walnuts and chocolate chips my very first time. A-MAZING! Rose very nicely, looked like it belonged in a bakery.

2) Added almonds (out of walnuts) +ch. chips and slightly less flour-miserably sank out of the oven. Read your troubleshooting and realized not to skimp on the flour and ot make sure it's cooked all the way through.

3) Added almonds and ch. chips after reading and got a sort of higher topped loaf, but not by much. Daddy loved it.

4) Added walnnuts only as hubby said ch. chips have no business in banana bread (since when?), as well as 2 tablespoons pumpkin puree instead of butter (ran out!)  and didn't rise all the way to the top again, but didn't sink.

How do I get it to puff up beautifully like it did before? I've always kept the baking soda and powder the same. Thanks for an inspiring website!


teddypoppy's picture

This recipe is worth a try. I have a recipe for banana bread that contains buttermilk. This one is a lot easier to use.

jodim's picture

i never post comments (ever) but this recipe works so well that i felt the need to share it with others. it is so easy, tasty and moist, and even the most novice baker (such as myself) can rest assured that it will turn out just right. 

rutharriet's picture

I have been baking one quite like this for many years, for the same reasons. I sometimes add mini chocolate chips or raisins or walnuts or cranberries or get the idea. I have been known to buy brown bananas just to make a loaf. ( o:

Angela78's picture

what a waste of ingredients and time!!!!! NOT IMPRESSED!!!  Something you'd buy from a bake sale put on by a 5 yr old!!!

Nedravasquez's picture

This recipe is incredible. So quick and easy. When it was done the whole house smile led heavenly! I made bathe small loaves to be able to freeze one, funny thing is it was so good we already finished one, so freezing fit is out. Looks like we'll be eating very soon! Thanks again!!!!


mwo6's picture

I found one online called Nana's Banana Bread.  The blender is used for the buttermilk, eggs, oil, sugar, and banana, plus vanilla extract.

It's really fast and very delicious.

I use the recipe a lot and make muffins with it.  My seven-year-old niece absolutely love them.

natbromas's picture

I made this last week without any extra ingredients and this week with walnuts. Delicious,thanks! Last week I used a mixer to blend the ingredients together and this week elbow grease! I found this weeks loaf a little more greasy and the loaf in general a little on the dark side...Is that because of the added nuts, or the method of blending ingredients together?

risenshine's picture

There's nothing new under the sun... I know.. this has been done somewhere, but I love the smell of cardamon and added 1/4 tsp of cardamon to the recipe... You barely know it is there but it adds a different quality that compliments the cinnamon.  I also love the smell/ taste of clarified butter so I do that with this recipe too..... and somehow a few chocolate chips landed on top!  The bananas I used were so ripe the peels were hard to remove...  It tasted so good!

Thank you for sharing this recipe!

buddyspal's picture

This is the best banana bread recipe I've ever used.  It came out soft, flavorful, and yummy!!

Amberla's picture

I loved the ease of this recipe but it did not work well with muffins. When I make banana bread I like to make some mini muffins and bake for 12 minutes so we have something to eat right away. I am an avid cook and baker and have never had trouble doing this until I tried it with this recipe. Because the step where the butter is creamed with the sugar is omitted, the butter stays in little chunks (I found it a pain to try to break up the soft butter in the wet ingredients as well). This results in the butter basically popping out or the muffins as they cook, creating holes in the top and greasy melted butter bottoms absolutely soaked with butter. 

I do wonder if this method has been tried with melted butter instead of softened ? 

Works with loaves and I know it doesn't say to try muffins, but thought I would share to avoid others being frustrated like I am.


Bhamster's picture

I know this is an old old post, but I just wanted to say that after 3 tries I got it down perfect. Tried as someone said to make in a Bundt pan but it came out too dry--and I didn't like the ratio of brown "crust" to the soft top. So I ended up using the "Bread n Cake" pan with my Rival Crockpot, and got the prettiest little cake that's super moist. By this last try, I probably added twice the cinnamon, 1 tsp of vanilla, and quite a lot raisins--maybe 2/3 cup (no nuts).

drmike's picture

My favorite banana bread was originally offered by Cuisinart.  This is the best recipe I've found:

2c. chopped walnuts        4 large eggs

13 1/3 oz. flour                  9 oz. sugar

1/2 t. salt                           6 oz. butter

2 t. baking soda                5 bananas, mashed

1 1/2 t. baking powder      2 t. lemon juice

Sift together dry ingredients + nuts. Mix eggs & sugar.  Add butter & mix well.  Mix in bananas & lemon juice. Mix together wet & dry ingredients (wooden spoon) but do not overbeat.  Pour batter into 2 9x5 pans (greased & flour) & bake at 350 degrees about 1 hour.  Test with pick.

You can use a food processor, hand mixer or stand mixer; but the food processor takes too much time to clean.


drmike's picture

I often add 1 t. vanilla for additional flavor.

Bread1965's picture

I was in the mood to bake something this morning and made this banana bread. It turned out terrifically well. A few modifications from the original : I made this a one bowl recipe, used a potato masher and was sure to mix it well; I used whole wheat flour; I didn't have enough unsalted butter so used 2 tbsps of unsalted and 3 tbsps of salted with only two twists of the salt grinder; I only used 1/3rd of a cup of sugar; only a pinch of nutmeg. Truly delicious! Thank you!


tbaker's picture

Of course i would stumble onto this recipe a few days after my latest banana bread.  Cinnamon isn't something i would normally want with my bananas, but reading through the comments and seeing how many folks include it in their variations i'll need to try out that addition.

roselyn's picture

This has to be the easiest baking I've done. I'm glad I found this recipe. Quick and delicious. I added chocolate chips and the kids love it. Next time I'm making this with walnuts or cashew nuts.

MayaRao's picture

What size tins are small loaf tins? 

Is the rule fill upto 2/3 a container to get the perfect rise?

blueflowers's picture

The people at work want to pay me to make this. That is how good it is. i never get a slice, it is all gone.MJ

jiannabakes's picture

I just got took this loaf out of the oven and it turned out great! I added in extra cinnamon, nutmeg, and even a few pinches of all spice and it tastes great! Thanks for the good recipe :)