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A close up of slices of banana bread

Banana Bread Recipe

How to make the very best banana bread recipe! Don't forget to check out my step by step photos and tips above.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 224kcal


  • 1 3/4 cups all purpose flour (215g)
  • 1 tsp baking soda (6g)
  • 1 tsp salt (6g)
  • 1/2 tsp ground cinnamon (3g)
  • 3/4 cup Brown sugar (150g)
  • 1/2 cup unsalted butter room temperature (113g)
  • 2 eggs large
  • 3 bananas Very ripe mashed about (430g)
  • 1 tsp vanilla (5ml)


  • Preheat oven to 350F and grease a loaf pan with softend butter.
  • Combine the Flour, baking soda, cinnamon, and salt in a bowl then whisk together and set aside.
  • Cream the butter then add the brown sugar and mix in high until well combined and lighter in color, about 3 minutes.
  • Mix in the eggs one at a time then beat in the vanilla extract. Mix the mashed bananas in then add the dry ingredients and fold together until just combined.
  • Transfer batter into your prepared loaf pan and bake at 350F for about 50-60 minutes or until a skewer comes out of the center clean.



  • Make sure to grease your loaf pan with softened butter so it can easily be removed after baking.
  • To check if the bread is fully cooked insert a wooden skewer or toothpick into the middle of the bread and if it comes out clean with no wet batter it's ready.
  • Don't open the oven door until the bread has cooked for the stated amount of time to check it is done or it will sink.
  • If your bananas aren't ripe enough just bake them (in the peel) at 350F (177C) for about 10 minutes or until they blacken (see full instructions below)
  • How to mash bananas - overripe bananas are really easy to mash with a fork in a bowl or you can use an electric whisk/beater.
  • Don't worry if your mashed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser bread.
  • If you want your banana bread to look a little fancy you can cut a banana in half in thin slices and place it on top of the banana bread before baking. Lay the slices on the top toward the edges, if they're in the center your slices will SINK!
  • If you want to add even more moisture to your bread you can add in 2 tbsp of plain yogurt or sour cream.
  • For added depth of flavor you can try using 1/2 cup of browned butter for the fat. Just cook the butter on low heat in a pot stirring occasionally until browned. Let it come to room temp and solidify overnight and cream with the sugar as instructed in the recipe.
  • If you'd like to frost your banana bread then follow my Buttercream Frosting or Cream Cheese Frosting recipes.
  • Storage - wrap the banana bread so it doesn't dry out or store it in an airtight container, it'll keep well at room temperature for 3-4 days or can be frozen for up to 6 weeks.


Calories: 224kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 301mg | Potassium: 157mg | Fiber: 1g | Sugar: 17g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg