This Banana Bread Recipe has been the most popular recipe on Recipe Makers. Thousands of people make it every day. Why?

Because it 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.

The best thing about this banana bread recipe is that you don’t need a good mixer. All you need is a bowl, a fork to beat the eggs, and a sturdy spoon to mix the batter. The amount of sugar varies. The original recipe called for a cup of white sugar, but most people, including myself, use 3/4 cup, and many are happy with 1/2 cup. Banana Bread Recipe

If you want, you can add a cup of chopped nuts, raisins, or chocolate chips, or you can pour the batter into muffin tins and make banana muffins. You can go ahead and make a chocolate Banana Bread Recipe.

The Best Loaf Pan for This Banana Bread Recipe

This recipe calls for an 8×4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2×4 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 9×5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes. Banana Bread Recipe

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Banana Bread Recipe

Banana Bread Recipe

  • Author: Jeanine
  • Total Time: 70 mins
  • Yield: 1 loaf 1x


This recipe calls for an 8 x 4-inch pan. If baking in an 8 1/2 x 4 1/2 inch pan, bake for 47 to 57 minutes. If baking in a 9×5 inch pan, bake for 45 to 55 minutes. The bigger the pan, the better the pan.

The best bananas to use in banana bread are ripe bananas. The yellow skin should turn brown halfway through and the banana inside should be fried and brown.


  • 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


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

Butter an 8×4-inch loaf pan.

  1. 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.

  1. 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.

  1. Bake the bread:

Pour the batter into your prepared loaf pan. 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 pack the loaf with foil and continue baking until the loaf is fully baked.

  1. 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 for up to 5 days, or freeze it.


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

  • Prep Time: 10 mins
  • Cook Time: 60 mins


  • Serving Size: 8 to 10 servings
  • Calories: 220
  • Fat: 7g
  • Carbohydrates: 37g
  • Protein: 3g

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