Banana Bread
Updated Dec. 29, 2025
- Total Time
- 1 hour 15 minutes
- Cook Time
- 65 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound cool butter (1 stick), more for greasing pan
- ¾cup dark brown sugar
- 2eggs, at room temperature
- 2⅓cups very ripe bananas (about 5)
- 2cups all-purpose flour
- 1teaspoon baking soda
- ¼teaspoon salt
- 3tablespoons chopped walnuts or pecans
- 1tablespoon granulated or coarse sugar
- ⅛teaspoon cinnamon
For the Bread
For the Topping
Nutritional analysis per serving (10 servings)
292 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 5 grams protein; 202 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
- Step 2
Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
- Step 3
Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Private Notes
Comments
If your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 300 until the skins turn black. It releases the sugar and makes them perfect for baking.
My new go to recipe. Add a teaspoon of vanilla, reduce brown sugar to half cup, and swap out half of white flour for whole wheat. Yum.
I used this metric conversion
110g butter
100g brown sugar
2 eggs
500g bananas - 3 large
240g self raising flour
Grind of sea salt
Topping
30g flaked almonds
20g brown sugar
Shake of cinnamon
I always get too much mix and it doesn't all fit into my bread pan and sometimes it comes out undercooked. So I baked it in a Bundt cake pan instead and it came out great! I also added some white chocolate chips that were leftover from other recipe and the taste was amazing!
I’d like to make this recipe as muffins. Any idea if that would work? Are adjustments to the recipe (temp or cooking time) needed?
Banana peels should be mostly dark brown or black and the banana itself should be the color of weak tea if you want a good flavor for your bread. My test is this: If the banana is sticky but holds its shape when the peel comes off, it's good to use. If it has started to liquify, probably better in the disposal.