Bake the Number-One Banana Bread Recipe on the Internet (2024)

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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

Bake the Number-One Banana Bread Recipe on the Internet (1)

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

2476 Ratings

Bake the Number-One Banana Bread Recipe on the Internet (2)

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.

Bake the Number-One Banana Bread Recipe on the Internet (3)

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.

Bake the Number-One Banana Bread Recipe on the Internet (4)

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.

The Best Loaf Pans for Making Banana BreadREAD MORE:

Adapt This Banana Bread Recipe

  • Swap out all of part of the sugar for light brown sugar.
  • Replace up to half of the flour with white whole wheat flour.
  • Add 1 teaspoon of cinnamon.
  • Mix in 1/2 cup of chopped nuts or dried fruit.
  • Add 1/2 cup chocolate chips.
4 Best Mix-Ins for Banana BreadREAD MORE:

More Banana Bread Recipes!

  • Vegan Banana Bread
  • Cream Cheese Banana Bread
  • Gluten-Free Banana Bread
  • Peanut Butter Chocolate Chip Banana Bread
  • Rum Raisin Banana Bread

From the Editors Of Simply Recipes

Banana Bread

Prep Time10 mins

Cook Time60 mins

Total Time70 mins

Servings8to 10 servings

Yield1 loaf

No need for a mixer forthis 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 peelsshould be at least half browned, and the bananas inside squishy and browning.

Ingredients

  • 2 to 3 medium (7" to 7-7/8" long) veryripe 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.

    Bake the Number-One Banana Bread Recipe on the Internet (5)

    Bake the Number-One Banana Bread Recipe on the Internet (6)

  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.

    Bake the Number-One Banana Bread Recipe on the Internet (7)

    Bake the Number-One Banana Bread Recipe on the Internet (8)

  4. Bake the bread:

    Pour the batter into your prepared loaf pan.

    Bake the Number-One Banana Bread Recipe on the Internet (9)

    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, thebananabreadwill keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

    Bake the Number-One Banana Bread Recipe on the Internet (10)

  • Easy Breakfast
  • Quick Bread
  • Easy Snacks and Appetizers
  • Baking
  • Bread
Nutrition Facts (per serving)
220Calories
7g Fat
37g Carbs
3g Protein

×

Nutrition Facts
Servings: 8to 10
Amount per serving
Calories220
% Daily Value*
Total Fat 7g9%
Saturated Fat 4g20%
Cholesterol 35mg12%
Sodium 85mg4%
Total Carbohydrate 37g14%
Dietary Fiber 1g5%
Total Sugars 19g
Protein 3g
Vitamin C 3mg15%
Calcium 9mg1%
Iron 1mg6%
Potassium 156mg3%
*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.

Bake the Number-One Banana Bread Recipe on the Internet (2024)

FAQs

Why don't you use yeast in banana bread? ›

It's considered a quick bread, as it doesn't require yeast for rising or time-consuming kneading. Simply mix all of the ingredients together and bake! Yet there are still a few pitfalls to baking banana bread that you'll want to avoid.

Why are older bananas better for banana bread? ›

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists.

What temperature should banana bread be cooked at? ›

When the center of your bread is baked through a thermometer will register between 200°F and 205°F. No part of your loaf should be below 200°F — except perhaps the very top, which may produce an unreliable reading due to the thermometer's tip being partially exposed to room-temperature air.

Why baking soda in banana bread? ›

Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise. Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.\

What ingredient kills yeast in bread? ›

If a large amount of salt (or sugar, which is also hygroscopic) were to be combined with a small amount of yeast and left for a long time it could, in theory, eventually rob the yeast of water to the degree that the yeast cells would begin to die off.

What happens when you put too much banana in banana bread? ›

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

Can bananas be too overripe for banana bread? ›

As it sits at room temperature, starches convert to sugars, making the fruit sweeter and softer. These brown spots, often seen as a sign of spoilage, are actually a dead giveaway of peak banana bread potential. But, there is a limit. Black bananas or rotten bananas are a no-go.

How late is too late to use bananas for banana bread? ›

The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem. And again, the darker the better: there's no such thing as a too-ripe banana when you're making banana bread.

Can you leave freshly baked banana bread out overnight? ›

If you're planning to eat your banana bread within three to four days, it can be left out at room temperature. To keep it fresh, place a paper towel in the bottom of an airtight container. Place the loaf of banana bread on top, add another paper towel, and put the lid on the container.

Why is my banana bread still wet in the middle? ›

Too much liquid can lead to banana bread that sinks in the middle. Of course, an excess amount of dry ingredients can also lead to trouble. Many international bakers like to use grams & milliliters (versus measuring cups & spoons) to avoid ingredient measurement issues.

Should you refrigerate banana bread batter before baking? ›

Timing: It is generally recommended to refrigerate the batter for no more than 24 hours [1]. Beyond that, the leavening agents in the batter may lose their effectiveness, resulting in a denser final product.

What happens if you put too much baking powder in banana bread? ›

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)

Why did my banana bread turn green? ›

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.

What happens to a banana with yeast added? ›

The banana putrified more quickly with yeast that without. The decomposition is caused by the fermentation of the yeast that uses the banana starch to reproduce itself , decomposing it and changing its colour and consistency.

Why is yeast not used in baking? ›

Why Is Yeast Not Used in Cakes? Cakes don't benefit from the long fermentation process of yeast, and the extra moisture can make them dense. In fact, it can overwhelm the delicate taste profile of most cakes.

Can I use yeast instead of baking powder for banana cake? ›

It won't turn out exactly the same because most baking powders are “double-acting” (the work before you go into the oven and then during baking). Yeast, of course, is another substitute as a leavener, but you will need to modify the recipe significantly, and texture or crumb will be very different.

Why do some breads not use yeast? ›

Essentially, quick breads are any breads that do not require yeast. Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height.

References

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