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This moist banana loaf is delicious served warm with butter — mmm. This recipe can be easily doubled to make two loaves.
Ingredients
- 1 cup white sugar
- ½ cup butter
- 2 large eggs
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
Step 2
Cream sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in mashed bananas. Sift together flour, baking soda, baking powder, and salt in a separate bowl; beat into banana mixture just until combined. Fold in nuts. Pour batter into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat6g | 28% |
| Cholesterol51mg | 17% |
| Sodium299mg | 13% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber2g | 6% |
| Total Sugars21g | |
| Protein4g | |
| Vitamin C3mg | 13% |
| Calcium33mg | 3% |
| Iron1mg | 8% |
| Potassium163mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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this bread was wonderfully moist! i totallly changed a couple things in the recipe, i used 1 cup brown sugar instead of white sugar,, i used whole wheat flour instead of all purpose flour and i added a tsp and a half of vanilla… so the bread was browner… it was very moist and i ate half the loaf before it cooled!
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This was superb! My 3 yr old loved it, my husband loved it, my 7 mo. old wants to try it, and I loved it! And boy was it easy to make, too! I substituted 1/2 cup of the white sugar for brown, added vanilla & 1/2 tsp of cinnamon & omitted the nuts. I also baked for 45 min. in a 8×8 pan. Yum!
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This bread was wonderfully moist. Didn’t change a thing in the recipe. My family loved it and are asking for more!
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This was pretty good banana bread. Very very moist, and once you eat one piece, you cant stop!! I added a little bit of cinnamon and will add some vanilla next time. I was this was a *little* bit sweeter, next time I may add more sugar, or maybe my bananas were just not sweet. Either way, I will make this again!
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This recipe is great. I used 1/2 cup white sugar and 1/2 cup brown sugar and added 1 tsp vanilla after creaming the butter and sugar. I also added an extra banana to the mix. I baked the loaf for 50 minutes, instead of 60, and it was perfect. My 2 year old loved it and he’s not crazy about bananas so I consider it a success!
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This was really quick and easy to make. Tastes delicious too! Perfect for packed lunches.
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A great recipe! Very moist and actually tasted better the next day!! (even more banana flavor)
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Definitely one of the best banana breads I have made. I used the other suggestions by using 1/2 brown sugar and adding vanilla. I also added choc. chips. This recipe is a keeper!
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This was a great simple banana bread. My husband loved it! I doubled the recipe and added two extra bananas (one per loaf) since I wanted to use them up. Didn’t add the nuts since hubby doesn’t like them. Overall great mellow banana flavor, not too sweet, and you really “know” it’s banana bread — not banana with a zillion other flavors bread.
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Wonderful taste and texture. I too substituted 1/2 of the white sugar with brown and added vanilla. I’m glad that I stumbled upon this. Will definately make this again.
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Great recipe, I also substituted the 1/2 cup sugar for brown sugar, I also used pecan slivers instead of walnuts. Topping with sugar, turned out very moist and tasted even better the next day!
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Excellent! The bread was so moist and delicious. I liked the nuts but I would like to substitute them with chocolate chips next time. Good work!
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Perfect recipe! I had too many bananas, and nearly doubled the amt called for. It was TOO much banana taste…the next day I made it again using only 1 extra banana and it was perfect!
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This was absolutely so very good. Great consistency, very moist and yummy. Great when reheated w/ butter. My family ate this up within 1 day… Thanks!!!
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This is the best banana bread!
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This recipe is so simple, and it is DELICIOUS. I took out the walnuts and sprinkled sliced almonds on the top. Will be sure to be a regularily used recipe!!
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This was delicious. I made exactly as the recipe stated. We had leftovers for breakfast and it was even better the next day. Very moist and delicious.
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I made this loaf back in June and forgot to rate it! I was very very very good! Thanks!
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good as banana nut bread can be
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very moist
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I used 1/2 white and 1/2 brown sugar, and subsituted whole wheat flour for all purpose flour and it tuned out great. Still moist and tasty-oh I added chocolate chips instead of walnuts. I have also made muffins with this recipe, 12 muffins bake for 25-27 minutes (with whole wheat flour). Everyone loves them!
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This was the best banana bread I’ve ever had. I added an extra banana, a bit of cinnamon and some chocolate chips. It’s incredible.
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This easy to make bread is moist and flavorful. I made it in an 8×8 dish and cooked for about 40 min. I subbed chocolate chips for nuts. Yummy!
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I used self-rising flour because it was all I had and it turned out great.
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Had mixed success with this one. I used only brown sugar in the amount indicated, and that might be the problem. Wife suggested needs to be sweeter, stick with white sugar (however, note that in many reviews of this dish a ? brown and white sugar mix is used and suggested). Also we don’t use nuts because my son can have a non-tolerant reaction to them. But he didn’t even finish his first slice. Wife thinks there’s too much backing powder, “I can taste it try cutting it in half”. I didn’t even know baking powder had a taste. I still don’t. Wife did say something that hints on were to go with this. She noted that, “…muffin-like breads like this loaf can be tricky”. As you make this dish, try keeping that hint in mind. For example are raisins a good addition? And any tricks you have to help keep a muffin from becoming a heavy blob, they might need to be put in play here. I’ve given the dish a 4 star because I do like it. But, again, it’s trickier than a rooky baker might want to take on. And that’s just my story, “Rooky baker takes on more than family can chew”.
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I did half brown, half white sugar and added a 1/4 cup of sour cream and one extra banana and used a glaze on top. Everyone loved it!
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Brought this into work, and most everyone liked it. One or two people said it was a tad “nutty”, so next time I might use less nuts (I used pecans instead anyway)
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best banana LOAF ever!
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Per other reviewers, I subbed brown sugar for half the white, and added 1/2 tsp vanilla. Voil? – the perfect banana bread!
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I followed the recipe exactly, except I left out the nuts and had to cook it for 5 more minutes. Everyone loved it. Definitely will repeat.
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I modified the recipe as others suggested…adding 1/2 tsp vanilla, substituting brown for some of the white sugar and cutting that down a little. I also removed 2 tbsp of butter and replaced with 2 oz applesauce. I made these as mini muffins and these were very good!
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like other reviewers i used 1/2 c. white sugar & 1/2 c. brown sugar plus added 1/2 tsp. vanilla to the batter. half whole wheat & half all-purpose flour worked very well too. lastly, i couldn’t help but sprinkle a little cinnamon-sugar overtop before baking this wonderful bread. i made an extra loaf as a gift for friends….they loved it! many thanks madison!
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This is the best banana bread recipe I’ve ever made. I tried it because it looked quick – and called for 3 ripe bananas which I needed to get rid of. I left the walnuts out and substituted vanilla chips. I also added a teaspoon of Vanilla.
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Not the all time best, but very tasty and quick and easy!
I did half white and half brown sugar, half white flour and half 50/50 flour, and added vanilla, as suggested.
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This was soooo good. I added vanilla extract and used semi-sweet chocolate chips instead of the nuts. It’s a keeper. Thanks Madison!
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The loaf was moist and yummy. I changed a bit the original recipe. I used whole wheat flour instead of white. Brown sugar Twin (artificial sugar), chopped almond and Becel(instead of butter). it was so yummy,,,everybody liked it.
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I’ve made this Banana Loaf several times and everyone LOVES it. I’ve even taken a picture of it that shows it in it’s glory, just out of the oven and to hot to cut. If I hadn’t taken it then, at least a fourth of it would have disappeared!
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This bread is delicous. Mine came out sweet and moist with a crunchy crust. I used four bananas. I baked mine on the gas grill with the front and back burners on low and the middle burner off. It baked for 1 hour 45 minutes. I covered it with foil for the last hour. The crunch crust combined with the moist cakelike center were a wonderful texture combination.
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So simple to make and very moist. A great way to use up ripe bananas. This was probably the best banana bread on the site. Definitely give it a try.
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Great! Left out the nuts, left everything else as is. Was delicious with butter warm from the oven. Would add chocolate chips or cinnamon for a special treat!
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I’ve tried many banana loaves and none have ever been as well received as this one! It’s so simple, light and delicious! I add a half tsp of cinnamon and substitute sugar for maple syrup (3/4 cups for each cup of sugar minus 3tblsp of liquid per cup of maple syrup used). Perfect!!!
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I have just made this loaf and it was delicious. I will definitely be making this again!
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This was a very nice loaf. Enjoyed it with a cup of tea. Only thing I didn’t add was the nuts. Next time I will throw in a few raisins.
Thanks Dakota, this is a saver & will print it out for further use.
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Really good! The first was gone with in the hour it was pulled out of the oven. I made two loaves, both of which I added some pumpkin spice, just to make it a little different, but the other I added a 1/2 cup chocolate chips and lessened the white and put in 1/4 brown sugar, and sprinkled both with brown sugar which gave it a nice crusty top.
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OMG. I love this recipe, and my kids love it too. Thank you for sharing this recipe.
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Out of this world! Didn’t change a thing. Perfect.
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i have made this counless times. it is wonderful and has a great banana taste. make sure to use ripe bananas.
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I add a few more bananas and more butter to keep it super moist with more banana taste.
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So far, the best banana bread recipe I’ve tried! I love that it’s very simple. I have an infant, so I don’t have a lot of time to bake–which I love doing–but this recipe makes it totally possible to make something really delicious!
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Lost my wonderful Banana Loaf recipe so tried this one. I must say it is really good. I skipped the nuts as my husband likes his banana loaf as is… he asked for a second slice! I toasted the slice and served with a slab of butter. Thank you!
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I’ve made this recipe at least 15 times now. I follow it to the T, and I love how it tastes. Make sure the bananas are very overripe though – it adds a lot to the flavor and sweetness.
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very soft, and delicious! I did do the half brown sugar and half white. Also added some cinnamon and vanilla. I did have a hard time with the outside almost burning but the inside not being ready.. Not sure what rack to put it on in the oven. But taste was good.
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This was a huge hit with my friends! The only change I made was to use half brown sugar and half white sugar for a bit more depth.
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My family got this recipe from an elderly neighbor we adopted as “Grandma” about 50 yrs. ago. She probably got it from her mother, who got it from her mother. It’s been made for generations, because it’s sooo good. The only difference is that Grandma’s recipe calls for 1 tsp. of vanilla extract and 1 tsp. of cinnamon. If you use salted butter, omit the 1/2 tsp. of salt. I don’t use nuts, but I do add at least a cup of plumped raisins. Raisins are a natural preservative, so this bread stays fresh for days without refrigeration. I bake it in an 8″ x 8″ Pyrex baking dish at 350 deg. for about 1 hour. If you cover it as soon as it cools, it will stay very fresh and moist. I cut it into 3/4″ slices and then cut those into thirds. I tried Grandma’s recipe the other day with one cup of Miller’s bran and about 1/4 cup of buttermilk added to it. It didn’t change the taste at all, but it made it heartier and a little chewier. My boyfriend said it was the perfect snack on a very difficult 8-hour bicycle ride. He shared a piece with a co-rider who said it was good enough to be sold in stores. He was going to share some with other riders, but decided he like it too much to share! It tastes better each day, especially warmed for 10 seconds in the microwave, with a little butter. I’ve printed out several recipes from this site for banana bread that I’m going to try, but I’ll be surprised if I find one that I like better than Grandma’s, especially with the added Miller’s bran.
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taste great.I baked the batter in 8 mini loaves. only took 20 minutes!! I subbed dark brown sugar for the white sugar and it came out great. taste good even without nuts, i just didnt have any on hand. Next time I’m going to add some blueberries. its not super moist, but its moist enough to stand on its own but its not dry at all. its amazing hot with butter.
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My favorite banana bread next to grandma’s of course! I didn’t use nuts and it was fantastic!
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came out perfect..only change i made was the dark chocolate chips i added..went beautifully with the nuts and banana flavors…
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Delicious. My family loved it. It took much longer to cook than the stated 60 mins but well worth the wait
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AMAZING. I don’t like nuts so I left it out. It tastes like salvation holy Jesus and Mother Mary I am making this again and again.
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A very good cake, I changed one thing the butter to vegetable shorting.
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Absolutely delicious, moist banana loaf that was so easy to make in my food processor. Followed the recipe exactly but only needed about 50 minutes cooking time. Tasted extra yummy when served sliced and spread with butter. Thanks for sharing.
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This is an excellent Banana Bread, a very easy way to use up those extra bananas! I added lots more walnuts and some pecans because I like it crunchy and it was great. Freezes well also.
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This was the most delicious banana bread I’ve ever had. It was moist, and with the chocolate chips I added (instead of nuts), it was dessert all by itself! Although my husband put vanilla ice cream over a piece and that was delicious as well! Will definitely make this again.
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my whole family loved it. i didn’t change anything and will definetely make it again!
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great recipy and really easy to make. you get a nice banana taste and it excactly as sweet as it should be. i did add however some cinammon and glove. next time i’ll be adding some nuts also ;O) thanks for the recipe.
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easy to make. Followed directions except substituted white wheat flour b/c I was out of white flour. I also sprinkled some sugar on top before baking to give it a little sweet crust. It was great and I’ll be making it again.
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good
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I doubled this recipe. I needed two basic loaves to share with my favorite neighbor down the street and the women from my Mom’s Group. I did use butter but I cut the amount in half and substituted homemade organic applesauce. I also cut the sugar in half. I used organic eggs, whole wheat flour and because some of the women in my mom’s group have nut allergies so I omitted them. I also added a teaspoon of vanilla extract. This was a great basic banana bread recipe that’s not all gussied up. NOTE: Because banana bread can be a little cranky and cook too fast on the outside, I covered the loaves halfway through with foil to prevent them from burning before they were through baking all the way through.
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My husband and I loved it. Pretty easy to make. I added chocolate chips instead of walnuts. Warm it up and spread some butter on it. .Yummmmm
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Great basic banana bread recipe. I did half whole-wheat flour and half all-purpose. Otherwise did exactly as written. Turned out great.
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This recipe was very tasty 😀 it was very moist but the outside was chewy. good recipe though!
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This is a great banana bread recipe! I have been making it once a week since my family enjoys it and those over ripe bananas that do not get eaten are put to good use. I have tried different variations including adding a cup of chocolate chips, making mini loafs, and I even made some mini muffins for my son for an after school snack. Great recipe! 🙂
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LOVE IT! This is the first time I’m trying to bake something that requires the butter and sugar to be mixed first. I added spekulaaskruiden (a spice mix consists of cinnamon, nutmeg, cloves, ginger, and mace) and I omitted the walnut since I didn’t have it. It was awesome. Even my mom and sister (they are bakers) loved it.
Thanks, Dakota Kelly. -
This is wonderful! I added 1 teaspoon vanilla and I also added 1 cup of shredded zuchinni…Other than that I followed recipe..thanks for sharing!
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I used 1/2 c. brown sugar, less butter, maybe 1/4 cup (I never measure exactly) and wheat flour. Also added some raisins. Didn’t have a loaf pan, so I used a round flan pan instead, end result Banana cake look!
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The bread was excellent. Best banana bread I’ve ever had. Thanks for the recipe!
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best bread ever! I’ve been making banana bread for years, but after reading the reviews, I had to try this one. This is my new banana bread recipe! I did use Energy Egg Replacer as my husband has an egg allergy. I also added a tsp of vanilla and sprinkled cinn/sugar on top before baking. Everyone in my family loves it.
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So easy and sooooo good. I made this exactly like it says and it came out great. We each had to have a piece the minute it came out of the oven. Hot, buttered Banana Bread. Yum!
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Best banana bread recipe I’ve tried so far. Great banana flavor and moist texture. I left out the nuts (because we didn’t have any on hand), and added some vanilla extract and cinnamon per others’ suggestions.
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This is probably the best banana bread I’ve ever made. I used whole wheat flour mainly because I have a whole bag of it I needed to do something with and 1/2 white 1/2 brown sugar and it came out fabulous! I will be making this from now on. 😉
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excellent
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Another rave review. This banana bread was a big hit with our Sailor who is home on leave. We won’t have to worry about whether or not to freeze leftovers. Very flavorful. I used half brown sugar and half Splenda, egg substitute, and white whole wheat flour. Added the vanilla and cinnamon suggested by other reviewers. This bread smells heavenly when it’s baking.
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My family and I loved it so much and it was gone the next day! It’s moist and has the right amount of sweetness. I added 1 tsp of vanilla just like what the other reviewer suggested and it was yummy! I don’t think I want to try any other banana loaf recipe. I’ll make this over and over! 🙂
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Great, I use granola mix with raisin, oats, pumpkin seeds, and either almonds or walnuts, I mix this granola myself for yogurt topping and always have some in the house.. I add a cup and it is just great.. if the mixture gets dryer than it should I add some yogurt as well, it is banana base, and healthy although I doubt is reduces the calories,.. but great for lunch bags, and road trips… ENJOY!!
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Excellent recipe! THE BEST Banana Bread I’m pretty sure I have ever had! The only change I made was instead of 1 cup sugar, I did 3/4 cup sugar and 1/4 cup brown sugar. The batter was even amazing so I was excited when it was done, I ate a HUGE hunking piece! I will be making this again and again and I think I will be giving it to family and friends for Xmas
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Don’t understand why…but, I made this twice and both times I was not impressed with the flavor or the texture. I thought the fist time may have been because I might have unknowingly forgot an important ingredient. But when it turned out no different the second time, I knew then that I wont be making it again. I have no clue as to what I would do to improve it. I’ll just keep looking for a banana loaf recipe till I find one I like.
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First try on making a Banana Loaf and it turned out well, although i used 1/2 cup brown sugar and 1/2 cup wheat flour with dash of nutmeg and cinnamon powder…
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One word: YUM.
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Made this recipe into muffins, they turnrned out perfectly and were very moist. They were a hit with my family and I will diffenitly be making them again!
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This was the best banana bread I have made, and I`ve tried so many recipes. I followed the recipe exactly as given. It was so moist and the texture couldn`t have been any nicer! The banana taste really came through on this recipe. I can`t say enough about how good it was! Thanks for the recipe.
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This recipe is super easy and delicious! I really don’t like most banana breads because of the walnuts, so I omitted those and added chocolate chips instead (muffins take about 15-18 minutes).
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Very good, moist, fluffier than my tried and true banana bread recipe. The only thing I changed was the addition of choc. chips. Yummy!
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I have made this loaf twice, doubled. It works well for a loaf or muffins. As a tip for making sure any banana loaf is moist, use over-ripe, frozen bananas which have been thawed. They look ugly and the loaf may turn out darker, but trust me, it’s worth it. Also, substitute half the butter for oil (I use corn oil or canola oil…whichever I have on hand.) Here are my adjustments: 1) 1/4 cup butter plus 1/4 cup canola oil; 2) 1/2 cup white sugar & 1/2 cup brown sugar (work any brown sugar lumps with a potato masher if your mixer doesn’t get them); 3) 1 cup white flour & 1 cup whole wheat flour; 4) 1/2 tsp baking soda instead of 1 tsp (this will cut down on the baking powder or baking soda taste which MikPhx spoke of…well, which his wife insisted on); 5) increased salt from 1/2 tsp to 1 tsp; 6) added 1/2 cup chocolate chips in addition to the 1/2 cup walnuts (my family likes it so). Finally, the first time I tried this recipe, I made muffins (had to reduce bake time, of course). The second time, I made the loaf (two large loaves, since it was doubled)…but I think I needed to cut the bake time by 5 minutes since it burned in the bottom. (It could be my testy oven.) In all, I will be keeping this recipe since I have tried many. Thanks!
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it is a very nice banana loaf would recommend it to my friends
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i love this recipe it easy to use i made it 3 time…. and everytime i made people love it….. everyone love the texture and flavr of it….
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Excellent
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this was magic. The only change I made was going half brown sugar and half white sugar. This bread rose nicely and was just fantastic. My husband took some to work and his coworkers loved it, too. I’ve tried a few banana bred recipes from this site now, but this is the one I’ll keep!
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Loved this! I used 1/2 white sugar and 1/2 brown sugar, added a TSP of vanilla, and some dark chocolate chips and used whole wheat flour. I baked at 390 degress in cupcake tins for 20 minutes and these were to die for! Hubby approved!
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I loved it ! because I’m not a fan of walnuts I switched them out for cashews because they were around and it was awesome ! My mother nd boyfriend keep bugging me to make more.
🙂 thanks for the recipe. -
So easy and soooo good! used margarine as butter was frozen, use cuisinart with plastic blade and this time added dried cranberries and almonds and walnuts, put half batter into tin, put layer of chocolate chips then rest of batter…..heavenly actually!
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