:max_bytes(150000):strip_icc()/8137952-janines-best-banana-bread-Quniesha-C.-Ballard-4x3-1-f7d83a91d1694618af4979843d369514.jpg)
Every time there is a party or any type of gathering, I’m asked to bring a loaf of my homemade banana bread. It’s always the first to go and I’m always jotting down the recipe afterwards for friends. It’s simple, quick and delicious!
Ingredients
- ¼ cup butter, softened
- 1 cup white sugar
- 1 egg
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
Step 2
In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan.
Step 3
Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat3g | 16% |
| Cholesterol31mg | 10% |
| Sodium283mg | 12% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber2g | 6% |
| Total Sugars24g | |
| Protein4g | |
| Vitamin C3mg | 16% |
| Calcium10mg | 1% |
| Iron1mg | 7% |
| Potassium162mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
Great Bread!
-
This is a really great recipe. Was a total hit at my work and home. And my kitchen was absolutely smelling deliciously of hot bake banana bread!!
GREAT RECIPE!!! -
This is a wonderful thing to do with your kids when they are BORED out of their minds.
-
Fast and easy recipe. My two-year-old liked it.
-
This banana bread is awesome. It’s a regular in our house. Thanks!
-
Bing, bang, boom. It is mixed and into the oven. Not a lot of muss and fuss like some of the the other recipes. Then, you come out with a loaf of DELICIOUS banana bread. Have given samples to friends and they all wanted the recipe.— Might be nice to remind everyone that banana bread gets better if it isn’t eaten the first day. Needs to sit a day or two to flavor through.
-
Much better the next day. So very easy to make too–took no time at all. I added a cup of mini chocolate chips. Did have to turn the temp down to 325 after the first 30 min, then baked an additional 6 minutes so it was completely done. Great texture & taste. Oh, and the banana taste isn’t overpoweringly strong like other recipes.
-
I’ve made this recipe almost a dozen times now and it’s always a success! I add vanilla, and sometimes pecans and chocolate chips. It’s always moist and has a crunchy top.
-
Soooo easy to make. I love it. Not too sweet and great with butter/margarine.
-
This banana bread was excellent! Turned out just like the recipe said it would – soft in the middle with a slightly chewy crust. I used all three bananas that were VERY ripe and I would do the same again. I also added 1 tsp. vanilla extract and 1 cup of semisweet chocolate chips. I made it in the morning and after letting it cool awhile, wrapped it up and put it in the refrigerator. The coolness really helps that banana flavor meld into the rest of the bread. Delicious! Thanks for sharing your recipe with us, Janine!
-
it mightve been something i accidentally did, but the bread turned out a little dry for me. i liked the crunchy crust though.
-
I added chocolate chips and vanilla as suggested. Good. Next time I think half a cup of chocolate chips would be plenty and I’ll increase the raisins — they got lost in the chocolate taste.
-
This recipe gets big points for being so simple. I added some cinnamon and made three mini loaves. I baked them for about 45 minutes. They turned out moist with a lovely dark crust. I also sprinkled some poppy seeds on top to make them a bit prettier. Thanks Janine!
-
I was a little disappointed in this, given the rave reviews. After an hour, the loaf was a lovely dark colour, but after letting it cool, found the middle uncooked. Next time I would use mini pans. The smell was wonderful, though.
-
Great recipe… I added 1tsp vanilla and 1 cup of walnuts and made them into mini muffins. My 2 1/2 yr old loved them! Thank you!
-
outstanding banana bread. i have used this recipe many times and passed it on. easy to make and all love it.
-
Too floury for my taste. Hubby said it was OK after I had toasted and buttered his piece. Will keep looking for the banana bread of my dreams .Thanks anyway!
-
Absolutely Fabulous! Eat with peanut butter and a big glass of milk! Thank you!
-
Easy, quick banana bread. I used my electric hand mixer and first mashed the bananas, then used the same beaters (not a big deal!) to cream the margarine and sugar and rest of the ingredients. Not a lot of clean up and it tasted delicious!
-
So easy and turned out great. I added an extra egg yolk (accidently), a little cinnamon and a splash of vanilla. Sprinkled brown sugar on top. I’d recommend cooking this at a lower temp, as mine burned a tiny bit, even after reducing heat to 325 in the last 25 minutes. Very moist and not doughy…Thanks for this recipe!!
-
Super banana bread! very easy to make, lightly crusty, yum yum!!!I only baked for 50 min, perfect!!
-
Great all purpose recipe – loved the crusty top! Next time I’ll experiment a little more and add some spices.
-
This bread smells like heaven … and tastes better! This is the perfect banana bread … it is so moist inside amd crisp on the outside! Perfect toasted with butter the next day (if it lasts that long)!
-
Quick and easy. Excellent bread that always gets rave reviews. I find it comes out better in mini-pans. If I make a large loaf, I do usually have to lower the temp as the recipe says, and cook longer.
-
Easily the best banana bread I’ve had! I’ve even had to refer people to your recipe. 🙂
-
thanks janine, this recipe is awesome! i use half brown sugar, half white and added 1/4 c coconut and 1/2 c chopped walnuts, and it always turns out great! i do leave it in the oven for about 1hr 15 min, but it has never burned; only crusty goodness.
-
Delicious!
-
GREAT RECIPE. I add chocolate chips and pecans to this delicious bread. It is incredibly moist. Watch this bread while it is baking. You do not want to overbake it. I have made at leat 10 loaves and gave them to friends and family they keep asking for more. Try toasting the next day with butter>>>YUMMY
-
I used this recipe for muffins vs. bread and threw in some chocolate chips. My kids and their friends went crazy for them. They ask so often that I made a large batch and threw them in the freezer!
-
Made this yesterday and was very happy with the result. Only change was adding a dash of vanilla, and leaving it to cook for an extra five minutes to make sure there were no doughy parts (I grew up with the doughy undercooked center because it was my mom’s favorite part, but I prefer it cooked all the way through). Was delicious!
-
really good!!! instead of using 1/2 cup white sugar i used 1/4 cup brown sugar and 1/4 cup white sugar, added another 2TBS of butter and an extra 1/2 banana and it turned out really yummy. THANK YOU!! 🙂
-
Very yummy. I used half whole wheat and half white flour. I added cinnamon and nutmeg for some spice. Baked up in muffin tins with nuts. Kids love them for a snack or quick breakfast!
-
I used wheat flour instead of white, half white sugar and half brown, and added a teaspoon of vanilla. The first time I made it, I baked for 40 min at 350 and 40 min at 300. I loved how crunchy the outside was, but the inside dried out a little after a day or two. The second time I made it, I made the same subs and additions as above, but also subbed applesauce for the butter. I baked a little more than an hour at 325. The outside wasn’t crunchy, but the inside stayed moist after the frist day.
-
I made 2 batches of the bread. Both were wonderful. But, on the second batch I spilt the batter in two pans. I felt the bread cooked evenly through out, by splitting the batter.
-
FANTASTIC!
-
Delicious! Turned out perfectly moist inside and crispy outside. Thanks!
-
I’ve made this a few times and it comes out perfect each time. Great recipe.
-
This is good bread. I added walnuts and a little vanilla to it. I just ate a piece still warm out of the oven, and I think it might need to be a little bit more moist, so I might tweak it a bit next time.
-
Easy and delicious. The outside was crunchy and the inside moist. Even though it looked done on the outside before an hour, it needed to cook the full hour to bake the middle. I added chopped walnuts and left out the added salt since I used salted butter. I’ll definitely make again.
-
When I first mixed this batch together it looked a little dry, so in order to bring a little moistness to the recipe I added about 5 Tbsp of Milk which thinned it down, but no too much. It turned out GREAT! It was gone by the next day! What a wonderful recipe! I will definitely make it again…infact I’m about to make another right now!!!
-
nice, but not-so-hot
-
could be better, have already cut down sugar to 3/4 cups instead of 1cup, but still too sweet to my liking. but good texture and taste! thnx ~
-
Hi Janine, I love your recipe – the ingredients are always on hand. There is a small amount of butter and sugar and it still tastes fantastic! I use it every time I have 3 or 4 really ripe bananas on hand or from the freezer. I usually add a 3/4 cup of milk chocolate chips and use lightly packed brown sugar which makes it less sweet and it is delicious. (better than the actual chocolate chip banana bread recipes, I think you add a tbsp of cocoa to make it darker bread) Thanks again.
-
Well, I’ve never had banana bread before, so I’m not sure how it’s supposed to taste like ideally, but I think this one is pretty good 🙂 First, it looks beautiful, all golden and puffy, and I sprinkled it with sugar before baking to make it shiny. Very moist inside and just a little crispy outside. I added 1 tablespoon vanilla and a sprinkling of cinnamon for the taste, and used both white and light brown sugar to make it less sweet, although I’m not completely sure that this was necessary. Oops, and I’ve just realized that I got mixed up: I used baking powder instead of baking soda -that’s probably why mine turned out so puffed up :). But I think the taste could still be improved -so next time I’ll try to put one more banana, and maybe some chocolate chips, too.
-
I LOVED the flavor in this bread, but the cooking time was too long and my bread turned out a little too dry. TRY THIS RECIPE- but make sure to keep a CLOSE eye on the the time!
-
I planned on submitting a photo for this recipe, but I didn’t get a chance to photograph it before my friends ate it all! Next time I might add a bit of milk to make it just a tiny bit more moist.
-
Loved it! I added 1 extra banana. I also made a cream cheese icing for it. Turned out yummy and my whole family wolfed it down!!
-
a good dense banana bread.
-
this banana bread was awesome! crunchy on the top and sweet banana flavor.
-
This bread is great. I’ve never made banana bread before and this was so easy and tasted so wonderful. I could hardly wait for it to come out of the oven. I only had 2 bananas so I added a jar of banana baby food in with the recipe and I think it still came out great.
-
Not bad, could have been a bit moister. I thought the sweetness was perfect and it was a great way to use up some bananas that were on their way out. Perfect in the morning with just a little butter. I did use half brown sugar and half white and added a teaspoon of vanilla. I wouldn’t hesitate to make it again, just maybe add a little milk next time.
-
Oh my stars! This is the BEST banana bread I have had in years! When I made my loaf, I combined the butter & sugar, and then in a separate bowl I used 4 instead of 3 VERY ripe bananas(would have thrown them out they were so black if I had not made this banana bread)and combined them with the beaten egg before adding to the butter/sugar mixture. I ended up baking mine for about 1 hr and 10 minutes, or until the toothpick came out clean. It popped right out of the pan and-well, YUM! Very moist and flavorful. Thank you Janine for a great recipe! (I added the picture so you can see what mine turned out looking like)
-
The ease of preparation and delicious taste of this bread makes it a winning recipe, although it was too sweet for my taste (and for the three other people who had it), so I would reduce the sugar or use half white, half light brown sugar. Like others suggested, I used four bananas instead of three and added 1 teaspoon of vanilla extract. However, the bread needed a good 1 hour and 10 minutes with the added ingredients…and yet it still turned out very moist! I might also add some toasted, chopped pecans next time for additional taste and texture. Still, an excellent recipe that was quick and simple to prepare, so it earns four stars.
-
A good, very moist bread with full banana flavor. It’s great!
-
This was ok. I have made it twice now. The first time I used more banana and it took forever to cook, finally came out very heavy and sticky. Made it with only three bananas this time, and it was the right texture. Still takes a long time to bake, definitely over an hour at 350. I do love the simplicity, things I always have on hand. Will use this as my default recipe from now on, with a few tweaks here and there. *Oh, this time I also did 3/4 cup white sugar, 1/4 cup brown. Perfect sweetness.
-
I made this recipe and it turned out great. My family and friends loved it.
-
This was so fantastic! We are not big banana fans in the family but I had some over-ripe ones that needed used. Everyone loved this bread from a picky husband to the picky three year old. Will for sure make again – and will double the recipe! Thank you for submitting!
-
I have made this bread a few times now and everytime it turns out perfect! My husband and I usually eat it all in one day! I did follow some other viewer’s advice and use 1/2 c. of granulated sugar and 1/2 c. of brown sugar. As well as add some vanilla, cinnamon, and nutmeg. Thanks Janine!
-
I made this recipe for people at work and they loved it. They described it as ‘addictive’.
Will definitely make again! -
delicious, plus quick & easy!
-
Excellent! I added a handful of brown sugar (a trick my mom taught me for color and a nice crunch to the crust) and a dash of milk to thin it out a little.
-
Wow this is by far the best banana bread ive ever had! I followed the recipe exact, except i omitted the salt. I set the timer for 45 minutes on my stove then reduced the heat to 325 after the 45 min was over and finished cooking another 15 Thanks for the recipe I will definately use it again
-
It’s baking now, but I wanted to write this review. I’ll adjust the rating when it comes out. MODS: I used 1/2c white and 1/2c brown sugar. Added 1 tsp vanilla extract and 1/4c lowfat milk. Batter seemed very thick….My 3 bananas had previously been frozen, maybe that’s why?
-
I’ve never met an easier recipe that tastes so good.
-
I’ve made this a few times now and it’s been a big hit with everyone! Great flavor, moist even after being in the fridge a few days, crusty top. I didn’t change the recipe at all and it was great!
-
My bread turned out super-dense, but tasted really good! I think I might follow other readers suggestions next time and add vanilla and brown sugar.
-
Great recipe! I also took the advice to use half brown sugar and sprinkled some on the top as well as some coconut! Delicious!
-
What a great and easy recipe! We ate almost the whole loaf in one night…delicious, crispy outside and super moist inside….yum,yum,yum!! 🙂
-
I thought it was too dry, but everyone else loved it.
-
turned out well, with a great ‘crust’ on the top and moist on the inside. i doubled the recipe, used 1/2 white and 1/2 brown sugar, and 3 eggs. also added a little mild at the end, and walnuts. it took longer to cook than an hour, but maybe i filled the pans too much. the only slight change i’d make is to use less sugar… it’s REALLY sweet
-
full of banana taste and moist. I’ve even reduced the butter but a little bit and it still turned out great!
-
I doubled the recipe and added extra milk and vanilla based on others recommendations. I thought it had very good flavor, but still was too dry for my tastes.
-
I’ve been searching for the best banana bread and thought I had found it with all the great reviews. This one was good, but not GRRRRRRReat…it was not as moist as I had hoped for. I’m still searching…
-
This was a good, simple banana bread. The only changes I made was adding more cinnamon and one more banana. Very dense and moist, just like banana bread should be.
-
I made this as a small bundt and everyone loved it – I like my banana bread cooked well and this stayed moist because of the little extra banana.
-
Excellent recipe! I made it with Splenda instead of sugar for my diabetic father and he LOVED IT!!!!
-
This is a very moist bread. I added some cinnamon and chocolate chips. Very yummy, this will be my only bannana bread recipe.
-
This is the bomb. I have made MANY MANY muffins and this recipe is very good. This is now my new standard banana muffin.
I followed the recipe as given. Thank you. -
It’s a pretty good recipe and turned out great for banana muffins. I rated it a 4 because everything can be improved on.. but it was pretty good and simple! I used the 1/2 cup brown sugar and 1/2 cup white sugar and extra banana’s like others suggested. I also added some peanut butter to the sugar and butter mixture and a little bit of cocoa and oatmeal to the dry mix. They turned out good.. cooked for about 45 mins in muffin tins.
-
YUM! Delicious bread! I added a crumb topping with brown sugar, margarine, cinnamon and a little flour. It was GREAT! Excellent recipe!
-
this was great – I made mini muffins with it & they only took 15 mins to cook. fantastic!
-
Very easy basic Banana Bread recipe. I added a handful of walnut halves and baked it in a stoneware deep dish pie plate for 45 minutes and it was perfect.
-
This bread rocks! Very moist in the middle and crunchy on the outside. I couldn’t stop eating it. It’s great with butter or peanut butter spread over it. I did find that I had to decrease the temp. about halfway through as the outside was getting very brown. This is a common problem when cooking banana bread. Thank you, Janine. I am putting this one in my recipe box…credited to you, of course!
-
I just made this bread and it’s really great! My boys love it!
-
My 12 year old son made this for me and it was Great! Very kid friendly/easy recipe for him to follow. He did add 2 eggs instead of 1 and he mashed 1 banana and I thinly sliced 2 smaller ones instead of mashing them.(this was with a 10 serving recipe.)
-
this is amazing banana bread. i’m a vegan so i replaced the butter with a vegan margarine and the egg with some extra mashed banana and a pinch of baking powder. i also used half whole-wheat flour. i did have to bake it for a little longer because of the extra banana making it so moist, but it came out very nicely anyway.
-
A good recipe. Better the next day than right out of the oven. I added a tsp of vanilla and stir-ins such as raisins or wild blueberries. Also used whole grain flour (1 c. WW pastry flour, 1 c. white whole wheat). Very nice outcome.
-
i used this recipe and made them into muffins! they are fantastic! i also put cinnamon sugar on top before they baked. A very good recipe!
-
I bake a lot of banana breads and this is one of the best ones. I did add a tsp of baking power to the recipe. It turned out moist, delicous and looks great.
-
I’ve made this recipe tons of times, often with small variations (adding chocolate chips, nuts, or lemon essence) according to the season. Always a big hit. Goes well with vanilla ice cream.
-
Awesome. The most beautiful and tasty loaf of banana bread I’ve ever made. I love the crunchy crust.
-
Tried and tested…..magic
-
I thought it was great… The only thing I did different was put a couple crumbled walnuts on top… I also used to make a banana bread french toast recipe I found here the next morning. It was a hit with the guests!
-
This loaf was very dense and had good banana flavor. It tasted like it had much more fat in it that what it has, but that was a good thing. I used half brown sugar and half white and added an extra banana because I had it. People at work inhaled it.
-
Very good. I made some adjustments to my liking. Half white sugar/ half brown sugar. One teaspoon of cinnamon, one large handful of chopped walnuts. Once the ingredients are in the pan and ready to bake I sprinkle cinnamon on the top. My husband who has claimed not a fan of banana bread has changed his mind once I have made this recipe.
Thanks a bunch!
Janine S.
-
This came out so beautiful. Unfortunately since I gave it as a house warming gift, I was unable to taste it, but it sure did look good. I added a topping of flour, brown sugar, butter and cinnamon to it. I want to make it again for us now!
-
This recipe tastes awesome- I could not get the middle of the bread to bake completely though; I think it is my fault because I added an extra banana, so do not do that! Otherwise, the rest of the bread is fantastic. I will make it again.
-
I followed the recipe exactly as written.. and it was great. Though I think next time I will use some brown sugar and maybe some walnuts and one more banana… just to tweak it some.
But I will definitely make it again. -
I had absolutley no experience baking anything ever, and I was a success on the first try! It was a little bit over-cooked so now I put the oven on 300 for the last 30 mins every time and its perfect! My husband thinks im a hero! thanks!!!!!
-
Delicious! Very rich tasting. Also, very simple. Has a very banana-ey flavor. The only thing I addded was a litle bit of vanilla. I also turned the temperature down to 300 after 30 minutes, then baked it another 50 on that temperature with a sheet of foil over the top (it was getting pretty brown, but then, my oven is hot). I checked it about every 15 minutes
Definitely a must have for the recipe box. 🙂 Thanks a lot!
:max_bytes(150000):strip_icc()/1644718358Strawberry20Banana20Bread-2000-63196f2a6d14476286dde9c60077bcd6.jpg)
:max_bytes(150000):strip_icc()/9313741-banana-bread-mug-cake-in-a-minute-Chef-John-1x1-1-08ba4683710848a8be440563f394466f.jpg)
:max_bytes(150000):strip_icc()/banana-bread-53cfd965710e4afa8e058502bda055cf.jpg)
:max_bytes(150000):strip_icc()/Banana-Bread-2000-5f15832250b54deb95d7da78bdf4103e.jpg)
:max_bytes(150000):strip_icc()/8992407-2d77351ef1564acb99ac2b7b759d3235.jpg)
Leave feedback about this