Banana Bread

Recipe from Allrecipes.com

Adapted by Julia Moskin

Updated Nov. 17, 2025

Banana Bread
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 15 minutes
Cook Time
65 minutes
Rating
5(12,002)
Comments
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Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe. Discover more ideas for the holidays here. —Julia Moskin

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Ingredients

Yield:1 loaf

    For the Bread

    • ÂĽpound cool butter (1 stick), more for greasing pan
    • Âľcup dark brown sugar
    • 2eggs, at room temperature
    • 2â…“cups very ripe bananas (about 5)
    • 2cups all-purpose flour
    • 1teaspoon baking soda
    • ÂĽteaspoon salt

    For the Topping

    • 3tablespoons chopped walnuts or pecans
    • 1tablespoon granulated or coarse sugar
    • â…›teaspoon cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

243 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 4 grams protein; 168 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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
12,002 user ratings
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Comments

Lauren M

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.

Barb

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.

Helen

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

Isabella

Delicious! But I did add some powdered vanilla at the last minute after reading another's note, and I added about 1/2 c or so of chopped walnuts to the batter as well as making the topping - which makes this banana bread special!

Rae

Banana bread was moist but needed more brown sugar/cinnamon. It was bland and the bake time was off by like a lot. I'd use this as a base and improvise.

Jill Hawkins

Had already unpeeled bananas that were not yet ripe enough. Decided to add an egg yoke to the bananas mashed as well as add sweetness through raisins covered in bourbon over heat for 9-10 minutes. Plus 1 t. of vanilla extract, cinnamon, ground nutmeg, and 2T. Of grated fresh ginger. đź’ĄFLAVOR + MOISTNESS EXPLOSIONđź’Ą!

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Credits

Adapted from allrecipes.com

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