Make Ahead
Banana Bread
Popular on Food52
149 Reviews
topdawg11
October 13, 2022
I made this loaf last night after work. Simple, easy, and quick, just like a good quick bread. Popped right out of the pan. Baked for 55 minutes. A definite keeper.
Mary A.
February 9, 2021
I last wrote a review on this bread in 2018. Since then this bread has remained a steadfast favorite. I must make it at least once or twice a month. The only changes I’ve made are to decrease the sugar to about a quarter cup (sometimes a little less if the bananas are really sweet) and I add walnuts. Lately after I have the batter in the pan I’ll cut a semi ripe banana in half and then place the the halves cut side down on top of the loaf The bananas slightly sink into the batter and become caramelized during baking taking this loaf to another level. Thank you for sharing this recipe with us.
vrinda
October 27, 2020
GRRRReat recipe ! EASY !!!!
I thought 2 cups flour may have been too much but it wasn't .
I think I'll try a 1/4 c less flour next time just because less flour is always better in my mind
I thought 2 cups flour may have been too much but it wasn't .
I think I'll try a 1/4 c less flour next time just because less flour is always better in my mind
Kathryn N.
October 22, 2020
Really solid recipe. Delicious, simple, produces moist flavorful bread. I've substituted gluten free ap flour, added coconut and chocolate ... each time turns out great!
19o74
May 27, 2020
I tried this recepie today and it came out perfect. It's really something beautiful. I feel so accomplished. The sugar adjustment was spot on.
Thank you.
Thank you.
AllyKrue
April 12, 2020
Made this today and it is delicious! Subbed 1/2 c oat milk for egg, and 1/2 c brown sugar for white sugar. Also added 2/3 c. Chopped walnuts, 1/3 t. Cinnamon.
neonkitty
April 4, 2020
This was a wonderful banana bread. I used 4 small very ripe bananas, 1/2 cup of sugar, vegan butter, chopped walnuts and added a dash of bourbon vanilla. It baked for about 1 hour and came out lovely.
Cant wait to make it again with some chopped up chocolate.
Cant wait to make it again with some chopped up chocolate.
phip
March 1, 2020
Don’t know how I blew it but I did. Followed recipe. Made sure the baking soda and powder were up too date. Cooked the bread for at least one hour. What little it rose immediately collapsed when taken out of the oven. Only thing I can think that might have happened is that the bananas might have been too ripe??? Anyhow with its crunchy crust and soggy crumb it reminded me of a family recipe for persimmon pudding that I love. I’ll just call this pup Banana Pudding knowing that I’ll probably never be able to duplicate it again. Anyway it’s delicious and I used those nasty bananas. Any advice ?
Merrill S.
April 12, 2020
Huh! I'm a little stumped. And I've used REALLY ripe bananas (the blacker the better, imo) so I don't that could have been it. Love your lemons into lemonade attitude, though!
julia S.
October 6, 2019
perfection! doubled the recipe and added chocolate chips! AMAZING and so MOIST!
Kevin S.
September 9, 2019
Subbed in brown sugar because I didn't want to go to the store and added a splash of vanilla. Added another T of butter based on comment suggestions. It turned out very tasty but ever so slightly too dry, I'm gonna try it again next week but with an added dollop of sour cream or yogurt
ctgal
September 10, 2019
My mother always made her banana bread recipe with brown sugar, and we always loved it!
ECMotherwell
May 6, 2019
Baked this over the weekend, loved it. At my husband's suggestion (totally surprising, since he doesn't bake) I froze the bananas first and then thawed -- it meant they mushed in a super even way. Only modification was slightly more butter and chopped, toasted walnuts. Really delicious!
Shibu_Cat
March 29, 2019
I made this banana bread with a few tweaks. I substituted white sugar for brown, added an additional tablespoon of butter, bringing it to four tablespoons, and used bread flour instead of all-purpose. I also added chocolate chips and vanilla. I have tried this recipe as is before but in my opinion, the new recipe was much moister and more flavorful than the original. One more tip I would give is that if you add walnuts, (as many people tend to do) they dry the bread out, so I would recommend making up for that by adding additional butter/other fat. I wish anyone who reads this luck on their banana bread!
food52fan
March 24, 2019
Made two loaves of this bread today, with some tweaks as suggested in the comments: added some molasses to the white sugar, a half-cup of chopped walnuts, a cup of chocolate chips, and 1 teaspoon of vanilla. It is moist and delicious! Not crumbly at all and has a wonderful flavor. Will make this again with the same adjustments.
food52fan
March 29, 2019
I did not add any extra fat, in fact I was a little under since I doubled the recipe and ran out of butter! I use Kerry Gold Irish butter, so I'm not sure if that is what kept my bread so moist, or the addition of vanilla, or even the molasses I add to white sugar to make it brown! Thanks for your tip about the walnuts. I will keep that in mind for my baking projects!
Martha F.
September 8, 2018
The method for this banana bread is much simpler than others, and uses minimal utensils. I found it too dry and a bit flat tasting, however. I did add vanilla extract and a handful of chocolate chips; next time will increase butter to 4 tablespoons, use brown instead of white sugar, and perhaps toss in some espresso powder.
Megan
July 15, 2018
It seems every time I make banana bread I use a different base recipe and make different tweaks. So I'm jotting my notes here more just so I don't forget what I did not because I recommend my modifications! I used 1 part brown sugar and 2 parts white, realizing only when I did the dishes that I had used the wrong measuring cup and actually put a full cup of sugar, total. I also used 4 bananas because I had 4 that desperately needed to be used up. I didn't have quite enough baking powder and I used salted butter. I baked them in muffin tins because I wanted to reduce the length of time my oven was on (hot today!). They came out very very good, if a bit on the sweet side. Next time I'll use the correct amount of sugar. This is such a nice, simple recipe that is clearly very forgiving.
Andrea A.
June 7, 2018
This was disappointing. I was skeptical about the use of white sugar, and true enough, this banana bread lacked the depth of flavor that you get with brown sugar. Also, this definitely needed a bit more fat. I disliked how dry it was compared to my usual banana bread. The only good thing about this recipe is that it's easy.
ctgal
June 7, 2018
It appears that I wrote the same thing, six years ago! My mother's recipe always had brown sugar. The more amazing thing was that I could eat gluten then, without getting really sick. And now, no way! I have been testing gluten free banana bread recipes for about 3 years and have not yet settled on one as a go-to recipe. I miss my mother's version and couldn't eat it even if it were sitting in front of me. Such is life.
Mary A.
April 29, 2018
I’ve made this bread several times now only adding walnuts to the original recipe. The bread is so easy to make, I use only a fork, spoon and two mixing bowls to make the bread. Its virtually finished in a day or two with everyone saying when can you make it again?
Anthony
March 11, 2018
This is next-level banana bread. Didn’t change a thing to the above recipe and the loaf turned out phenomenal. Will definitely be a regular for the kids (and adults) in this family. Thank you!
idoc
February 10, 2018
Prepared the banana bread listed on the King Arthur Flour web site: "WHOLE-GRAIN BANANA BREAD: INTRODUCING OUR 2018 RECIPE OF THE YEAR." Made the recipe with only all-purpose flour and eliminated the walnuts, otherwise prepared exactly as directed. Got an absolutely great banana bread having all of the good qualities that could be expected.
Deeann K.
February 4, 2018
O found out about this recipe from reading an article by Food 52's Sarah Jampel "I Made 6 Banana Bread recipes that all claimed to the 'Best". And this recipe actually came in second to one on Bon Appétit's but was waaay too fussy and complicated. I doubled everything in the recipe except for the sugar changing it to 3/4 c white & 1/2 c brown and only 3/4t salt as I was using salted butter. Good rise, nice cracks however was a little flat so maybe next time I'll add the full amount of sugar and salt. I know my oven temp is a little high so set to 335 and checked at 45 min and it still needed more time but to bake the inside, the edges over-baked. Any suggestions? Should I have it on a lower rack or maybe bake with a pan of water in the oven? Will TOTALLY make again however could use some feed-back.
CongaChile
December 8, 2017
I've made this a few times in the last couple of weeks. I forgot to add the melted butter last time and it actually turned out great! Quick, simple and really good.
mckenzie
November 2, 2017
I've never commented on this recipe, I just realized, but it is one of my favorites! So perfect. The key, I've found, to any banana bread is to use extremely ripe bananas, and that's true here too.
Gina
August 17, 2017
I made my first banana bread today. I didn't use this recipe. But I will the next time I make this. There seems to be great reviews for it. The recipe I used called for baking soda. I didn't have baking soda,but I used a pinch of baking powder. I also used 11/2 c flower,1c sugar,2 eggs,1/4c butter. I wasn't sure how it was going to come out or taste. I think there was way too much sugar. It was super sweet. There wasn't enough banana flavor. The top snd edges were a bit hard. I was able to taste more than just banana. It wasn't disgusting,but wasn't OMG delicious either. FAR FROM IT. LOL. Today is my first day in this site and I'm trying to see where I can add a photo to show all of you.
Cali
September 24, 2017
why are you commenting on this thread if you didn't make this banana bread? no one cares about this other recipe you used, gina. stick to the recipe at hand or don't comment please.
Amanda T.
November 13, 2017
Rude. She was excited, ok? Must be difficult for you, being so damn perfect.
CookingRN
April 23, 2020
Apparently you have your banana bread panties all in a bunch because she enthusiastically shared she made banana bread for the first time. They say nurses eat their young but man, I didn’t know old cranky perfects cooks fo too so thanks for the warning. One last thing cuz I’m on roll and don’t like mean people, even though I’ve let you enable me now to sound like one as well, sorry about that “nice normal people” I’m not. But Cali when you cook for others, that is if you even bother yourself with such a thing, do, do you add ex lax poison to it so everyone around you is as miserable as you are? Wouldn’t surprise me if the answer is yes. Ok.....think I’ve got this out of my system now. Again, I apologize to those who feel offended by my post, except for Cali, I hope I did offend you.
CookingRN
April 23, 2020
Gina it’s a big deal that you made your first banana bread, good job. It deserves a pat on the back not being belittled by Ms Cali my-banana-panties-are-in-a-bunch below. Since you posted this a few years ago I hope you have baked and you and your family have enjoyed many more banana breads together. Keep on baking and keep on sharing your experiences about doing it anywhere you feel moved to, ignore the internet meanie-weanies. Feel free to ignore crazy people too and I may sound like one but I’m not, just having a bd day and Cali down there blew the lid off my pent up frustration, lucky her. Take care, best wishes, and happy baking!
CongaChile
March 29, 2017
I've made this recipe a few times and it was great. I was just doing some research on baking soda and baking powder and was wondering why, since there is no acid in this recipe, is baking soda used? It rises nicely, but still, why both?
joan
August 31, 2016
I mixed in melted bittersweet chocolate in 1/2 cup of batter and marbled it. Delicious.
Sammy
July 10, 2016
I just made these into 18 big muffins, doubling the recipe because I had 6 very ripe bananas and adding pecans because I like them! Baked 20 minutes. Can't wait for my husband/willing Guinea pig to come home and have one.
CanadaDan
April 1, 2016
Amazing and super simple. Replaced half the sugar with maple syrup and added some vanilla and chocolate chips. Came out perfectly in 55 minutes. Thanks!
abbottabadi
December 14, 2015
Hi thanks for an easy delicious recipe all my super ripe six bananas went into making it just doubled every thing added some mixed dried fruit and nuts and done
Stacy
December 9, 2015
Can I pour the batter into a metal pan (or is ziploc better?) and freeze it overnight? Would I need to thaw it the next day before baking and how long would it need to bake for? How long can I freeze the batter for (few weeks)?
chefrockyrd
October 19, 2015
myob, personally i love making BIG things, used to do it all the time when I cooked for a living. but in this case, i would double it and make two loaves instead of the bundt. then just slice them up and serve them on a large platter or serving dish. sometimes they just don't come out the same.
myob
October 19, 2015
For a brunch party, I'd like to double this recipe and bake in a bundt pan. Is this ok to do with tea bread recipes,? How would the baking time be altered?
Ashvini
October 7, 2015
Made this with 1/2cup sugar and added cinnamon and vanilla like the others. Lush breakfast!
Sarah E.
October 5, 2015
Had some extra bananas on hand so I made this tonight with a few modifications--I used almond flour and coconut sugar, and added 1 tsp vanilla extract and 1/2 cup chopped walnuts. Turned out delicious! Had to add about 10 mins to the baking time, possibly due to the almond flour substitution?
Will definitely make again!
Will definitely make again!
Lori J.
September 22, 2015
Made this yesterday, followed the recipe to the letter. Delicious. Amazingly my son commented on how he loved the crunchiness in the crust! Sticking with this tried and true recipe.
Boo
September 13, 2015
I just made this bread and played around a little:). I added some Starbucks Dark Italian Roast Via packages to the batter. I am super happy with the outcome:)
Kris
June 29, 2015
I made this with a few tweaks since I had only white whole wheat flour at home but it turned out great.
Here's what I did
1.5 cups white whole wheat flour
3 tbsp oil instead of butter
1/4 cup brown sugar and 1/4 cup Honey instead of 3/4 cup sugar.
The result was moist and mildly sweet.
Here's what I did
1.5 cups white whole wheat flour
3 tbsp oil instead of butter
1/4 cup brown sugar and 1/4 cup Honey instead of 3/4 cup sugar.
The result was moist and mildly sweet.
Emily
June 17, 2015
Normally I would say I'm not that into banana bread but I just tried this because I trust Merrill. As usual, she came through. This banana bread was moist and delicious. I loved it.
Maria P.
June 6, 2015
It turned out absolutely delicious and moist -- but also a little too sweet, so if you're not into total sweetness, lose some sugar!
sjlongin
April 30, 2015
I have no idea what possessed me to bake banana bread when it's ninety degrees outside (except a load of bananas turning black from the unexpected heat!), but I just did and boy am I glad. Finally a recipe that tastes like the banana bread of my childhood! I've tried so many and even the good ones have been somehow disappointing. But this one did the trick and made me realize what was wrong with the others. They just weren't banana-ey enough. It also didn't hurt that this was the easiest of them all. I followed the recipe with the exception of adding one extra banana, using brown instead of white sugar and cutting the amount to a 1/2 cup, and adding half a bag of mini chocolate chips. I was going to add yogurt like some commenters suggested, but forgot. No matter because the end result is delicious and super moist. This one's a keeper!
Ursula |.
January 29, 2015
I tried the recipe yesterday, but I only had 2 overripe bananas to use. The dough batter seemed very dry so I added 1/2 cup milk. When baking it in the oven, I realized that I had forgotten the egg..... The bread turned out perfect - even without egg and only 2 bananas!! Thanks for the recipe.
Harriet L.
November 25, 2014
Delicious, so moist inside and with a delightful crispiness outside! Yum!
sevenfaces
October 22, 2014
A fantastically moist bread, I mustn't have overmixed or overbaked! Toasted and buttered, breakfast of champions.
Charl U.
October 10, 2014
Wow!!! I'm truly amazed at this recipe. It is very forgiving. I used wholemeal flour instead of plain. I added cinnamon and I added a bit of Greek yoghurt (like Linda) and it turned out perfectly. Besides having it for a mid-morning snack, I plan to use it to make Banana French Toast on Sunday morning!!! MMMM.
linda
September 9, 2014
Best banana bread I have ever made! I had a little Greek yoghurt that I needed to use up so I added that in, folded in the dry ingredients per instructions and baked for minimum time. Beautifully moist. Thanks for my new go to banana bread recipe.
HollySasha
July 29, 2014
I have to say, after a couple of duds from this site, I was very pleased with this recipe. I added a bit of vanilla and a shake of cinnamon to the banana mixture but otherwise made it "as is". Made second batch tonite cause my 15 year old son devoured the first pan. Extremely solid recipe.
chefrockyrd
June 11, 2014
Great! Thanks for reminding me about the cookbook "Forum Feasts" from Ridgewood NJ. I got mine years ago when newly married. My husband was a student teacher at the Forum School and got me a copy. There are some wonderful old recipes in that book. Will drag mine out today and see what I can make from it.
From downeast ME.
From downeast ME.
Loredona
June 6, 2014
In case anyone wants to know Banana Maracuya is also referred to as banana passionfruit! Muy bien...
Loredona
June 6, 2014
My banana tree in my garden just produced a second batch of beautiful banana's...Once they are cut down, they start to rippen very fast. I turned to my favorite food-site and found Merrill's recipe and since I was making a several loaves at once, I needed something simple. This recipe did not disappoint... My bread came out looking just like the photo and tasted great. I also made muffins and they of course took less time. I still have about 40 bananas that I froze, and will use later with the same recipe. I made a double batch and used half white sugar and half brown. I really think the key is not over mixing and not overcooking. I had one of the muffins for breakfast this morning smeared with Banana Maracuya from the Yucatan, which is similar to a preserve with a bit of tartness. Yummy! Thanks Merrill!
Stephanie
May 30, 2014
I made a double batch of this recipe yesterday- one batch plain, the other with chocolate chips added- and they were/are both delicious! One of the best banana bread recipes I have yet to try. I didn't find it to be dry at all... Maybe people are either over-baking it, or over-mixing the batter once the dry ingredients are added. If you pay close attention to both the folding of the batter and the cook time, I don't see why your bread would turn out dry/tough. I will definitely be using this as my go-to banana bread recipe from now on! Thank you, Merrill!
vagregory
May 12, 2014
I definitely found this bread to be dry. It seems that the ratio of eggs and/or fat is much less than most recipes, so I would adjust if I decide to give it another try.
Merrill S.
May 12, 2014
I've never had a problem with dryness - you do need to be careful not to overtake.
Adelucchi
April 5, 2014
Thanks for the easy banana bread recipe! Made it last night to share at a neighborhood meeting this morning. My husband and I had some last night. He's not a banana guy but said it was different! Followed the recipe this time because I usually do before making changes, especially in baking. I did take the loaf out early because I wanted to avoid dryness. It was not dry but next time I'll leave it in the whole time because the beautiful dome fell as it cooled. When it cooled I sliced it thin and used cream cheese softened with some Casa Giuliani Sicilian orange marmalade as a spread. Put two slices together with the spread. Delicious! Will make again for sure and with some of the additions I have read here.
Merrill S.
April 5, 2014
That sounds like a fantastic way to serve this! I haven't thought about this for years, but your comment reminded me that when I was growing up we used to toast day-old slices of this bread and slather it with either salted butter or cream cheese -- will have to start doing that again!
kak10956
March 4, 2014
I made this yesterday and pretty much stuck to the recipe except for some chopped walnuts and vanilla. It was quick, in and out of the oven before breakfast and the flavor was good but next time I will take the advice of another commentator and add some yogurt,it was dry.
Merrill S.
March 4, 2014
I think yogurt would be a nice addition. And I find that if I overbake this even slightly it does tend to dry out, so next time you may want to pull it a couple minutes earlier.
xhille
February 6, 2014
Also almonds! I had a packet of slivered almonds waiting to be used. 1/2 cup.
xhille
February 6, 2014
In the oven now. Used 1t vanilla, 1c white and 1c whole wheat flours, 1t cinnamon, a packet of instant coffee (leftover from camping), and (when the batter seemed dry & there was still loose flour to mix in) a shot of whisky. Smells great at least.
As a side note, do bananas dry out as they age? I know citrus does and my bananas were brown brown brown.
As a side note, do bananas dry out as they age? I know citrus does and my bananas were brown brown brown.
Margaret O.
December 16, 2013
All your recipes from this website are awesome . So simple to put together . Thank"s
michelle_brown
December 13, 2013
I made this today because I had exactly three bananas that needed to be consumed. I do not like when people brag to be about changing my recipes and I usually try a recipe the first time as written. But, I am moving and needed to use up some white chocolate chips - I added half a cup - The bread is really nice - I could see adding chopped walnuts too - if you like Banana Nut Bread. I really appreciated the simplicity of the recipe and will be making it again.
Momoko
November 18, 2013
Just made them this morning. I instead made banana bread "muffins", put the batter into mini muffin tins. They came out wonderfully. Since I wanted my toddler to eat them, too, I cut down on sugar and used only 1/3 cup instead of 3/4 cup. I think it tastes plenty sweet this way, and you can really taste the sweetness of the ingredients. Thank you for sharing this recipe, Merrill!
Jolie H.
November 16, 2013
Good flavor, super easy but I found it a bit lacking. It definitely needs vanilla, nuts and a little more moisture.
jo
November 1, 2013
since bananas differ in size, about how much of the mashed bananas do you need for this recipe ? Thanks!
sue B.
October 24, 2013
I've made a ton of banana bread (probably tried 10+ recipes over the years) and this is the best of them all, even with only 3 tbsp of fat. Made it as written and added walnuts.
gabby
October 16, 2013
I made these tonight as muffins. Moist and wonderful. This recipe might replace my several years favorite (sorry, Orangette!).
changes: 1C AP, 1C WW. Added 1t vanilla and 2T whole milk yogurt to wet mix. 1/2C chopped walnuts. Baked half the time.
changes: 1C AP, 1C WW. Added 1t vanilla and 2T whole milk yogurt to wet mix. 1/2C chopped walnuts. Baked half the time.
Sarah B.
September 16, 2013
I made this last night, its so delicious! The texture is incredible and I kept the bananas a little chunky so there are bits of banana throughout. The bread wasn't tough at all, which I've experienced before from over beating the bananas. I used 75% whole wheat and the remaining pastry flour because that's what I had on hand. I also added a little madagascar vanilla and vietnamese cinnamon. SOOOOO scrumptious!
I love that this recipe requires so few utensils to mix up. It takes longer for the oven to heat up than it does for you to prep, mix, and clean up. Thank you!
I love that this recipe requires so few utensils to mix up. It takes longer for the oven to heat up than it does for you to prep, mix, and clean up. Thank you!
karen
August 7, 2013
if i want to use whole wheat flour in combination with all-purpose flour, what is the right ratio so I don't get a dry banana bread? thank you.
graciousglutton
August 7, 2013
I used all whole wheat pastry flour (whole foods brand) and the bread came out great. I did add 2 tbsp of greek yogurt as well though.
Panfusine
May 27, 2013
Waiting impatiently for the loaf to cool, not sure who is worse me or my 7 yr old who asked me to make it with a generous dollop of Nutella swirled in..Thank you Merrill, your recipes are always Fail-proof!
Panfusine
May 29, 2013
It gets better.. After the bread was finished & set out to cool on the rack, I discovered that the melted butter was still in the microwave.. Don't know if the nutella made up for the fat, but the bread was just as soft and delicious..
SADIEE
May 17, 2013
GREAT RECIPE, I USE MEXICAN VANILLA AND BANANA FLAVORING AND A STICK OF BUTTER AND NUTS....THIS RAISE THE ROOF ON FAB & AWESOME.
graciousglutton
May 10, 2013
Great recipe that is fun to play around with! I subbed canola oil for butter, used 1/2 cup of brown sugar and 1/8 cup white (cutting out the extra 1/8 cup called for in the recipe), added 1/2 t vanilla, and added 2 heaping tbsp of 2% greek yogurt for added moisture. Made these into muffins, so they only needed to bake for about 18 minutes. My family doesn't like things too sweet so next time I may cut the sugar down even further.
Cena
March 3, 2013
Easy! And yes, the crust is crunchy, sweet and perfect!. My son went nuts for it. WIll make again and again!
Andreakat
February 21, 2013
I'm making this as I type and it was very simple and quick. I think it's a little sweet for my tastes but I can reduce the sugar next time. One reason for me to reduce the sugar is I also baked this batter in muffin tins and filled with half of the batter then put cinnamon sugar then added rest of batter for a cinnamon swirl effect. I also sprinkled the top with cinnamon sugar for crunch. We'll see how it turns out! Thanks for the easy recipe.
Ordinary B.
January 24, 2013
I bookmarked this recipe three years ago and finally got around to trying it. (I have a tried-and-true banana bread and was hesitant to rock the boat.) This was SOOO easy and delicious, and I love that it has so little fat. I used the kitchen aid mixer for the first two steps - just threw in the bananas whole, added the sugar, egg, and oil, and mixed for a minute. Then I added the baking soda, powder and salt and mixed for a few seconds. Added the flour by hand so as not to overwork it.
The whole business took me five minutes (plus one more minute for cleanup) and the bread is awesome. Definitely a new favorite for us.
The whole business took me five minutes (plus one more minute for cleanup) and the bread is awesome. Definitely a new favorite for us.
muskrat
January 24, 2013
Just made this and I was shocked - SHOCKED, that my no-experience-in-baking-whatsoever-self could make something that actually tasted good. Love this banana bread recipe!
vennie N.
January 20, 2013
Hi I would like to know if oil can take the place of butter.Thanks have a pleasant day.Vennie
mdm
January 11, 2013
delicious, thanks! I've also added chocolate chips in some batches -- big hit with the kiddos.
Melissaiscooking
January 10, 2013
I had an extreme overabundance of bananas last night, so I made this and the family adored it! I did change a couple things: I substituted rye flour for half the AP flour, added 2 tsp. of vanilla, and sprinkled plenty of turbinado sugar on top of the loaves before they went in the oven. It was quite a hit! Thanks so much for sharing.
shozgirl
December 8, 2012
Just made and was wonderful. On top I put a row of walnuts and choc chips, on edges of top placed banana slices. Sprinkled with raw sugar. All very very good.
Esther G.
November 13, 2012
So good and so little butter compared to other banana breads. Thanks Merrill!
Jean M.
November 3, 2012
I received my first copy of Forum Feasts when I was a newlywed 27 years ago. I have made this banana bread for years and It has always gotten rave reviews. Sometimes I add pecans to the recipe. My favorite Forum Feasts recipe is the Mocha Cake.
heasue
October 25, 2012
I hardly ever bake, but I had some overly ripe organic bananas, so looked up this recipe. It was simple to put together and turned out absolutely delicious. I would not change one thing. The crust was a little crunchy, and the center flavorful and moist. I wish I had more bananas--I've eaten almost half the loaf!
Suedy
October 21, 2012
This is totally awesome. Some recipes leave left me with sticky messy bread. I even used egg substitute due to an egg allergy and it turned out perfect. I added walnuts too and I stirred it gently with a fork!
Merrill S.
October 25, 2012
Walnuts are a great addition, and good to know you can use egg substitute!
vallygoil
October 17, 2012
I loved this recipe - I did add a Tbsp. of balsamic vinegar to make the banana flavor pop and a 1/2 tsp cardamom as well ... it was a real hit!
darksideofthespoon
September 15, 2012
I just made this, using brown sugar instead of white. I made 4 mini loafs, half of them with chocolate chips. I am so excited to devour these, they smell so good!
Karl R.
September 4, 2012
We made a double batch of this last week, swearing we would only eat a few pieces before giving the rest away. We at.. it.. all... practically subsisted on banana bread exclusively for 3 days, so good!
TheLearningCook
August 4, 2012
I made two loaves of this today and added peanut butter to one of them. Yummy
Cassi S.
May 16, 2012
Loved this recipe, a simple classic. I used two parts white sugar and one part brown for a touch of extra moisture.
Kim K.
April 30, 2012
I made this bread today. It is really easy and my family loved it. It is almost gone!
Jessie G.
March 11, 2012
excellent classic. I used half whole wheat "white" flour (what IS that exactly? can someone pls tell me!) - and half white flour. turned out great ... and makes me feel like it's a little healthier ... and my kids LOVE It.
Jessie G.
March 11, 2012
excellent classic. I used half whole wheat "white" flour (what IS that exactly? can someone pls tell me!) - and half white flour. turned out great ... and makes me feel like it's a little healthier ... and my kids LOVE It.
BrooksRoast
January 12, 2012
I've made a lot of banana bread -- this is the best. Nice texture, caramelized on the outside, not too sweet, not too oily. The children approve, want to make some more immediately. Baked with four modifications: Four bananas instead of three, brown sugar instead of white, addition of toasted pecan pieces, and baked for 45 minutes and then left in the oven to cool.
Lottelenya
November 18, 2011
Made this with half spelt flour, half plain flour and that worked really well. I did cut down the sugar to 100 grams though ( i think that's about half a cup), but made dulce de leche to put on top the slices....delish!
Drew L.
October 23, 2011
Quite tasty and much healthier than the variety I am used to making. In stead of a loaf I made muffins, but the only difference is in cook time. I used 6 medium bananas, mashed but not puree (chunks of banana give a bit more pow) and put in 1c brown sugar. Also threw in about 1 1/2 cups dark chocolate bits and sprinkled with sugar in the raw for a crunch on top. Delicious! Thank you so much for the base, I think I'll try adding some coconut to the next batch.
DebJ
October 21, 2011
Always on the lookout for a "better" banana bread recipe, I made this as soon as I saw it. It's become my early Sunday morning recipe. I use a little more banana and add walnuts and pecans.
Grandma K.
October 18, 2011
One more thing. The recipe calls for large bananas. It you are using smaller ones the dryness would be the result. Add an additional banana if yours are small and 1/2 banana if they are medium.
I had a few drops of butter left and poured them over the top, sprinkled a little turibano sugar on top of a bit of crunch.
I had a few drops of butter left and poured them over the top, sprinkled a little turibano sugar on top of a bit of crunch.
Grandma K.
October 18, 2011
I'm just eating my first piece and it truly is delicious. I may be able to add some help with the dryness a few bakers noted. My husband has owned bakeries since 1970. Professional bakers use a canned banana puree when making banana bread. It is simply ripe bananas thoroughly mashed which causes them to be more liquid. Something half way between a hand mashed banana and baby food (which has water). If you take the time to really mash the bananas into a soft puree the bread may be moister.
Additionally you could use brown sugar instead of granulated. It contains a little more molasses but not enough to really change the flavor. Additionally it contains m ore water and might make the bread a bit moister too.
Additionally you could use brown sugar instead of granulated. It contains a little more molasses but not enough to really change the flavor. Additionally it contains m ore water and might make the bread a bit moister too.
lisa.chick
October 16, 2011
I love the low fat content of this recipe, but found the result a little dry. Cook for less time? Add more butter?
SaratheCook
October 13, 2011
I abosolutley addore banana bread - try adding nuts if you like them. It's just delicious !
- sarahskitchenblog.wordpress.com
- sarahskitchenblog.wordpress.com
mayaeats
June 12, 2011
this was amazing! my first time making banana bread, and it came out perfect.
nogaga
June 8, 2011
I feel compelled to add another comment! I really think this is a recipe that keeps on giving... I have been trying to experiment with dairy-free and reduced wheat. I just made this recipe using four medium-sized bananas, coconut oil in the place of butter and using a cup and a half of whole spelt flour, one half cup organic AP white flour. Again, the bread is delicious indulgent, and my house smells divine. What can I say? Thanks for a great recipe.
FroggyFrog
June 2, 2011
I really liked this bread, but it wasn't as moist as I had expected to be - although, it's been a while since I'd made it, so I'm not sure if I'm remember how it's supposed to be.
I think next time I make this, I'm going to use 4 bananas instead of 3 - the banana flavor wasn't as strong as I thought it should be, even though the ones I used were very large.
All in all, a really good recipe!
I think next time I make this, I'm going to use 4 bananas instead of 3 - the banana flavor wasn't as strong as I thought it should be, even though the ones I used were very large.
All in all, a really good recipe!
nogaga
May 20, 2011
I had some rapidly browning bananas about ten days ago and stuck them in the freezer. I defrosted three of them today and made this recipe using whole wheat flour for half the amount. It is delicious, and like chez nana says, my house smells divine.
ctgal
April 15, 2011
No brown sugar?? My mother's version, the same, always used brown sugar, which I've always loved. What's the difference, do you think?
Laurie
March 24, 2011
This is just like my grandmother's (no doubt it's the small amount of butter), and though I was horrified at all those cooks who added chocolate chips (this is banana bread!) I threw in a handful of my cinnamon sugar as part of the sugar quota. Homey and delicious.
chelsgrant
March 23, 2011
Thanks for this recipe! I made a vegan version of it and it came out amazingly moist inside with a beautiful crispy exterior. This is my new staple recipe for banana bread. Thanks for the inspiration!
lacerise
March 21, 2011
Your photo really captures my feelings about banana bread. It's been a favorite in my family with my children. I long ago adapted a recipe similar to yours by adding a handful of chopped toasted pecans and a handful of coconut. So easy to whip up and so yummy!
High-Heeled N.
March 15, 2011
I had three beautifully brown bananas (it's a sign, I say) screaming out to me to be made into this Bananal Bread. Easy, quick, and no nuts, thank you. My house smells divine and the bread is deliciously perfect. A keeper!!
Ordinary B.
March 15, 2011
I love how this has just 3 tablespoons of butter. Not very much fat, and looks delicious.
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