Banana Bread

Recipe from Allrecipes.com

Adapted by Julia Moskin

Updated December 28, 2025

  • A loaf of walnut-topped banana bread has been sliced into thick slices.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour 15 minutes
Cook Time
65 minutes
Rating
5(13,494)
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. —Julia Moskin

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Ingredients

Yield:1 loaf

FOR THE BREAD

  • ¼ pound cool butter (1 stick), more for greasing pan

  • ¾ cup dark brown sugar

  • 2 eggs, at room temperature

  • 2 ⅓ cups very ripe bananas (about 5)

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

FOR THE TOPPING

  • 3 tablespoons chopped walnuts or pecans

  • 1 tablespoon granulated or coarse sugar

  • ⅛ teaspoon cinnamon

Ingredient Substitution Guide
Nutritional analysis per serving

43 grams carbs; 56 milligrams cholesterol; 292 calories; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 2 grams fiber; 202 milligrams sodium; 5 grams protein; 18 grams sugar

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
13,494 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

Cory H

My favorite part of this recipe is that it calls for measured banana in cups instead of banana count. the bananas I had in my freezer were smallish... but sometimes bananas are- but it took 9 of them to get to 2 and 1/3 cups!! I've made this 2x now and both times, a solid recipe. I used to randomly grab one from the internet and it would always say 3 bananas, and the recipe never tasted enough like banana for my liking. and the topping is so good.

Stella

Any advice for those of us who can’t use dairy? What would I substitute for the stick of butter?

Torym

Anyone tried baking this in muffin pan? I need a time estimate.

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Credits

Adapted from allrecipes.com

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