This Unbelievably Moist Banana Bread is such an easy and delicious breakfast or dessert! It is so moist that this recipe from my mom’s cookbook will be the only recipe you will EVER use!
There are hundreds, if not thousands of Banana bread recipes out there. The tough part is finding the one that is PERFECT for you!
Using simple ingredients and easy instructions, your home will be smelling like all kinds of deliciousness in no time! I’ve also included a few baker’s tips – both from my experience and my mom’s. This way you can can be sure your banana bread will come out perfectly!
Since I was a kid, I have loved bananas. My great-grandmother would send me home with a bundle after each visit. So it was no surprise that I fell in love Banana Bread! I remember waking up in the morning and smelling it baking in the oven. Then my patience was tested having to wait for it to cool down enough to have a slice.
Now that I’m in my 30’s, it was time to ask my mom to share her Unbelievably Most Banana Bread recipe with me and with my readers. All I can say is – DAMN!! It’s so good!
Related: Don’t forget to check out my other recipes – Mini Banana Bread Bottomed Cheesecakes , Hawaiian Pineapple Banana Nut Bread
BAKING TIPS
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- Once you’ve mixed all the ingredients together, let the mixture sit for an hour before adding into the pan for baking. This is the secret to this recipe and trust me – it is worth it!
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- If you don’t have a loaf pan, you can use a bundt pan. Decrease the cooking time to 50-60 minutes.
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- If you don’t have ripe bananas, place them (with peels on) in a 240 degree oven for 15 minutes.
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- If you have ripe bananas, but won’t be baking for a few days, peel and place them in the freezer until your ready.
- You can make the banana bread ahead of time and place the loaf into a ziplock bag to freeze. When your ready, leave out to thaw.
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| Servings | Prep Time |
| 2 loaves | 10 minutes |
| Cook Time |
| 1.5 hours |
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This Banana Bread is such an easy and delicious breakfast or dessert! It is so moist that this recipe from my mom's cookbook will be the only recipe you will EVER use!
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- 2 cups sugar
- 1 cup soft margarine or butter, (two 1/2 cup sticks of butter)
- 5 eggs
- 2 cups flour
- 6 tbsp buttermilk, (reg milk will work too)
- 2 tsps baking soda
- 1-1/2 cups ripe bananas, about 4-5 small
- 1 cup nuts, chopped (optional)
- Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter)
- Pour into greased loaf pan(s). Bake 60-65* minutes at 350 degrees. If using a bundt pan, bake for 50-60* minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F. (Note: It's okay to let the crust get very dark if cooked for longer, it is supposed to be and won't hinder the taste).
- Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!
- Oven times may vary. If liquid is seen in the center of the loaf, continue cooking until center is firm.
- It is okay to cook longer until center. Edges may turn very dark - that's okay. It will taste the same!
- Don't forget to check out my newest recipe - Moist Flourless Brownies
A few ingredients to add would be cinnamon and nutmeg to get the banana bread a better flavoring.
Wow took you till your 30 to get the recipe, I got mine recipe from my mom before I left the nest.
Wow, are you always such a nasty person? Who cares at what age someone starts baking. Let’s see if at the age YOU are now, Kay, that you can become a nicer human being.
I agree….miserable jealous haters…
Grow up please!! It’s her recipe and she was nice enough too share!! Seriously!!
Best banana bread I’ve ever made. I made it in a bundt pan and it was perfect! Everyone who ate it said it was the best they have ever had too. Thank you!
This recipe is extremely good. However I didn’t notice in the recipe whether it should be all-purpose flour or self-rising. Mine did not turn out completely done. I didn’t want to bake it any longer because I felt the crust would just get too dark. I used all-purpose and am thinking that is the problem. Please respond. Thank you for your recipe!
Hi Sandy – I’ve always used all-purpose flour, but self rising should work too. The crust will be dark, VERY dark and that is exactly how it is supposed to be. Don’t worry, the inside won’t dry out.
Amen!
I think they meant fact that she waited so long to get the recipe she d, not started baking. I don’t they were trying to be rude.
That is THE best cake. So moist, uniformly baked, perfectly sweet/buttery balance…I have never commented on a recipe site but I had to for this cake. OMG, thank you!
Instead of nuts, I added a cup of milk chocolate chips. My kids are in heaven.
Couldnt agree with you more!
Best banana bread I’ve ever made
Yes I have to agree with u, this is best banana bread I’ve ever made and its still moist after a day. I added cinnamon for a little extra flavor
Do I double the recipe to make 2 loaves
This is the best banana bread ever, I made the 1 half in a loaf tin and the other in muffin tin and they freeze so well , it’s just three of us , so it’s easy to take three muffins out the freezer . You the best, don’t take note of those rude remarks, Bless you
Not could I! Definitely was the most moist banana bread I’ve ever baked.
As for the dark crust, mine had that too. At first it wasn’t quite done after an hour of baking, i just baked it 20 additional minutes and it was perfect. All i needed to do was gently loosen the crust from the pan and it came out in perfect order. I followed your tops to let the batter set 1 hour. Couldn’t be happier with the results!
Thanks so much!
I’m only 1/2 way into baking the bread and the top crust is so dark! I guess it’s supposed to be that way??????
I would say that’s fine, also every oven is different. I’m sure it turned out well? Was it delicious? I hope it was! 🙂
I don’t think Kay was trying to be snide. I think she meant why so long to get the recipe from your Mom? She made sure she had her mom’s recipes as soon as she left home.
Exactly what I took away from the comment.
This is the best banana bread recipe I’ve found! I never would have thought to let it sit for one hour before baking; it must be the secret to the moist texture. My mom was a wonderful mom but didn’t like to bake. With family of 7 and a full time job she didn’t have the time. After getting married I taught myself to bake and love it! I am creating my own recipe book of our family favs for my grandaughter!
That’s how I interpreted it also. I thought the people’s response to Kate’s comment was over the top, and much more negative than anything she said.Please grammar police, I don’t want to hear it today.
Agreed
Yes, I agree!! She was not being nasty at all.
Wow I just the persons comment … nasty indeed
I don’t think they were trying to be mean. Please keep in mind that time of voice is very important and we don’t get that over text. The best thing to do on the internet if you think someone is being mean, is to just ignore.
Thank you Roxh, goodness people can really interpret text however their current mood would allow. The only people I found rude and mean-spirited were the ones commenting.
So glad no nutmeg in this, hate the taste and ofteno spit out bakery donuts with too much nutmeg. Can’t wait to try this a.m. before temps get on the 90’s! Never heard of letting batter sit but it makes sense, allows flavor’s to mature
Can you leave out the nuts? I have a little one with a nut allergy. Thanks. Can’t wait to try this
You can definitely leave out the nuts, they are optional! Can’t wait for you to try it too!
Hi heather I wanted to know how much batter is poured into the loaf pan I’m using 5 by 8 inch ones don’t want to have to much in a pan
Hi Denise – I fill the loaf pan about 3/4 of the way.
I want to make mini loaves for neighbors do I decrease cooking time because the pans are smaller?
Just made this today. Only change I made with to use half brown and half white sugar. Already ate two pieces as did hubby. Made one large and one small loaves. Yummy! Already put in my cookbook but have recipoe memorized love the suggestion about. Bananas, how to ripen and freeze. Very tasty..
I’m in the process of making it right now. It’s sitting for an hour at the time.😋😋😋😋
Oh, and I’m so jealous that you live at the beach!!!!!!😊
I make this bread and sell it at work, it’s amazing!!!!!!!!
I leave out the nuts and add semi sweet chocolate chips. My coworkers go crazy when I take it to work. Nothing every left to bring home. I do leave a loaf for home. This recipe is in my favorite pin. My “go to” banana bread recipe. Thank you.
I think it’s wonderful! Recipes are shared because good food brings people together(even the poor dumb one’s) shame on you and good on your mama she gave you that recipe just to get rid of you I understand
Can you substitute regular milk for butter milk
Yes, you can use regular milk.
OK bread is in
I don’t think that she was meaning harm. She meant that her mom wouldn’t give up the recipie to her until she was 30.
I followed the recipe to at and my banana bread came out perfect! Thank you for sharing. I wish I could post a picture because it came out great. I used a bundt pan (couldn’t find my loaf pans) and it was enough better that it was the size of a pound cake … but who’s complaining?
Your an ugly person! Not necessary to go on someone elses post to be judgemental. Fyi just dont use her suggestion and start your own #earlyeffinnester
I thought this bread is perfect and has a lot of flavor in the banana bread!!!
Funny tho. You for your recipe before you left the near yet you are obviously looking into another recipe for banana bread which tells me yours must not be perfected quite yet. Just finished making this bread following her recipe to the “t” and it came out perfect and everyone who tried some says it’s the best banana bread they have ever had so quit your bashing
Awesome response
Kay, keep your NASTY and NEGATIVE comments to yourself! Didn’t YOUR MOTHER ever teach you that ” If you don’t have anything NICE and POSITIVE to say, then “SHUT THE HE’LL UP AND KEEP YOUR NASTY REMARKS TO YOURSELF, BECAUSE NO ONE CARES WHAT YOU THINK”!
Seriously lady, why are you so judgemental?? Lol omg lol omg this is about BANANA BREAD PEOPLE
Obviously either you are envious of this blogger or nasty by nature. My father always told me if you don’t have anything nice to say keep it to yourself. We are women we are supposed to empower one another. This is how you are going to talk to your children if you have any. I will pray for you🙏
You must b a bitter old lady!! Nothing but rude comments… You jealous and you think leaving rude comments makes you big, well it don’t!! You bitter old coot
Why is it always bitter old ladies- why not bitter young ones- or middle aged. I am 56 – I am not bitter or old ! just love banana nut bread, especially if it is moist.
Nasty much kay.. wow. Who cares.. i am not even living at home and i still dont have my moms recipe..
Made two loaves today. Very very moist. Love it. Will definitely do again. Thanks
I made this recipe three weeks in a row. Family co-workers and friends all,love it. It will be the only recipe I use ! Thanks for sharing:)
Respect goes a long way. You should try it.
How much cinnamon and nutmeg do use? We like the two, thank you 🙏
Made and it was so good, I put one tsp. of each
This is the most moist banana bread I have ever made, absolutely delicious, I did add 1/2 tsp of cinnamon, and 2 tsp of vanilla. This will be my only way to make banana bread from now on. The comment about the bread being flat, must be either because you didn’t put enough in the pan so or you forgot an ingredient.
I’m so happy to hear how much you loved the banana bread! Thank you for leaving your feedback!
I am now going to make this banana bread. I have it sitting at room temp at the moment. I do find the batter very sweet, but l love sweet things. I just hope my Ladies Bunco group like sweet as much as l do. I will do a poll and the verdict may be to put less sugar in the batter. I can’t wait to taste this banana bread.
Made this tonight,I have made a lot of banana bread but this one was the best it’s night now so I can’t share but tomorrow I’ll be taking some to my daughter,brother sister and friend loved it and will be making it again!!!! Thanks for sharing.
I’m making this bread now, the batter tastes yummy..hahaha…I’m letting it set out for an hour like you mentioned. I will add some cinnamon as I love cinnamon in my banana bread. Will be back later for comments on how it turned out..news at 11. 🙂
Agreed, I just ate a big spoonful of the batter – tastes like cake! And I added cinnamon and vanilla.
Can I use sweet N low to substitute real sugar, if so….how much should I use?
This is the best banana bread I ever baked! I added 1 tsp cinnamon and 1/2 tsp nutmeg plus a pinch of salt. I also used chocolate chips instead of nuts and added 1/2 cup whole wheat flour because the batter seemed a little extra liquidy (yes that’s a word! 😉 I baked it in a bundt pan for 65 minutes. A DEFINITE make again, my family went bonkers for it! Thanks for sharing!
Best Banana bread ever!! Thank you for sharing your recipe. I will definitely be making it again. My family loves it!!❤️
Wow what a bitchy thing to say Kay! 😂Maybe you need to get laid and loosen up a bit
Retract the claws, and what have you done with your life apart from criticise ?
Best Banana Bread Ever.
You should have written “took you until YOUR 30th birthday” or “took you until YOU WERE 30.” There is no contraction for “you were” & “you’re” is the contraction for “you are.” YOUR is a determiner of possession & designates your house, your book, your birthday. Your comment came off a bit snarky / snide. You were wise to make certain you had your mother’s recipes as soon as you moved out but many of us were busy with other things & didn’t get around to copying down certain family recipes until years later. This sounds like a great recipe, esp the tip about letting the batter sit for an hour. I’m having 4 six to nine year old great nieces & their mothers & my daughter over for a formal high tea party in June. I’ll be adding dried cranberry & orange pieces as well as chopped walnuts. I’m going to experiment with using half the butter & adding a little individual container of apple sauce & slightly less sugar because of the sweetness of the applesauce. I buy those 8 packs of applesauce & replace part of the shortening in cakes & brownies. My grandmother always added applesauce or chopped/minced apples to her New England turkey stuffing, a wet/moist spreadable stuffing that would have been slightly bitter with all the poultry seasoning she used but applesauce balanced it out. Thought it might work in cakes & it does. I’ll be baking this banana bread in little mini-loaf pans for the tea party. I’ll just test with toothpicks because the pans are just under 5″ x 3″.
Me too my grandmother gave me a cookbook for graduation, but as soon as I was big enough to stand on a stool my grandmother had me in the kitchen helping her. Loved every minute of it too. She gave me lots of her recipes as I was growing up
Personally, I despise nutmeg and often have to toss bakery donuts for too much nutmeg. Don’t mind cinnamon but think it us personal preference. planning on making this fi rst thing in am before it gets too hi t. Many days in 90’s this week
Nutmeg, yuk! No one in my family likes it, thank goodness. Somne bakery donuts have so much I wind up spitting and tossing.
This I s the best tasting and most flavorful banana bread recipe I’ve made in 40 years…perfect.
This has been my go-to recipe since I found it!
I can’t get enough!
Thanks for sharing!
*side note*
I used half brown sugar and half granulated sugar once , when I was low on granulated, and it turned out heavenly!
Kay, a little trick I learned from a cooking show on public television was to microwave the bananas before adding to the recipe (let them cool first, obviously). It’s supposed to concentrate the sugars and bring out the banana flavor. They will look liquidy, but don’t pour the liquid out – there’s a lot of flavor in there.
Ya know the saying, if you don’t have anything nice to say, don’t say it. Now I’ve said it!!!
RUDE
I’m 41 and I’m still getting recipes from my mom. I had to call her the other day to get her homemade pasta sauce recipe because it is so much better than what you get in the store
I have a 6 cup loaf pan will the batter be 6 cups?
That’s correct!
I made my batter 4 days in advance and put in Tupperware until we were up north. It’s perfect! Saves the time and mess when guests are here. They will wake to a great smell this morning
That’s a lot of sugar, in my humble opinion . Can you cut it back?
Using less sugar (even just 1 cup) shouldn’t hurt the overall flavor!
What size loaf pan do you use for this recipe?
Use the biggest loaf pan you have. I used a 1.5 qt, but I had extra batter leftover. I highly recommend using 2 loaf pans if you have them.
Do you leave the batter at room temp or put it in the fridge? I’m excited to bake this banana bread!
Hi Leslie – I always leave the batter at room temp after mixing it. Enjoy the recipe, its delicious!!! 🙂
I’ll be making muffins, any tips for temperature/time adjustment?
Thanks for this recipe it’s fantastic!
I must have a smaller loaf pan, I have about 1/3rd of the recipe left. Any suggestions? I have small loaf pans like personal ones but no idea how long to bake with those…. or should I just fill about half the bread loaf size pan and cook for less time?
I have not made this banana bread, but I have eaten it a a friends house and it Is absolutely fantastic. Will be making ASAP!!!
Is this self rising flour or is it all purpose flour
Does the cook time,need to be adjusted if your only doing one loaf at a time? Also if its a glass dish vs a non stickpan?
No, the cook time should be fine if your only using one loaf and the kind of pan doesn’t matter as I use both, but I prefer glass.
Seems like a fantastic recipe.
Why no eggs?
There are 5 eggs in this recipe. Somehow the recipe widget I’m using, removed that ingredient?! All is fixed now.
Thanks….gonna make it today. Will let you know how it turns out.
Well I just made it….my printout didn’t have the eggs and the bake timing was also off. 🙁 I thought something didn’t seem right. So alas, my bananas got wasted. I’ll still be willing to try making it again as I love banana bread. Thanks for posting and here’s to my better luck the second time around! 🙂
I am SO upset that the recipe widget didn’t show the eggs or my modified baking times! I thank you so much for your feedback and I’m so sorry it didn’t turn out well. 🙁 It’s my apologies. The recipe is updated today and I would love to hear how it turns out next time! The pics you see on the post are made from the recipe that is now viewable.
I just mixed the ingredients and I am letting it set for an hour. There seems to be enough batter for 2 loaves. Are you sure this recipe is for one loaf?
You may have used bigger bananas? I had about 1/3 cup of leftover batter.
This Banana bread is Great! Definitely use 2 regular loaf pans…..too much batter for one regular loaf. I also added nutmeg and cinnamon… adds an awesome flavor. Thanks for sharing
Hi, how much cinnamon and nutmeg did you use? Thank you 🙂
I agree with Angie. Nutmeg and bananas go together very well. I am about to make it and I hope it turns out, because I love banana bread!!
I think using 1/2 tsp of cinnamon and 1/4 tsp of nutmeg adds plenty of flavor without hindering the banana flavor.
I have 3 small loaves and a dozen muffins in right now, I’ll let you know baking times. And I really think these ppl are overreacting to the 30 yr. Old comment. I think it’s pretty interesting that your mom wouldn’t come off of that recipe until you were 30 either. My ex hasn’t passed hers down to my daughter yet and she’s 28.
I definitely should have gone with my gut and split the batter into 2 pans!!
Tried this yesterday. You are correct……this will be my GO TO BANANA NUT BREAD RECIPE!!!!
It is truly the most moist banana bread I have ever eaten. Thank you for sharing.
I baked it in a bundt pan and baked for 50 minutes @ 325•. Should have done it the full 60 minutes. I will next time.
This recipe looked so promising. I should have trusted my instincts though, and put the batter in 2 separate loaf pans,, when I made it and the batter filled a loaf pan all the way to the top. I kept it in one pan, since that’s what the recipe said, and ended up with batter overflowing all over my oven, with smoke billowing out, after only 20 minutes. I used 3 small-medium bananas (1.5 c), and followed the recipe to a T. It is indeed moist, but a little too sweet with the 2 c sugar. If I were to make it again, I’d cut back on the sugar, and definitely split it into 2 separate loaf pans.
Same thing happened to me. Should read “makes 2 loafs” the outside is burnt and inside is raw and let’s not talk about how much dropped out. 🙁
Britt, I am so sorry to hear that it came out raw 🙁 The outside will be very browned, but it’s because of the butter. I also used very small bananas, so the batter can be as big as 2 loaves or just the one loaf depending on the size/quantity of your bananas.
I used 2 1/2 regular sized bananas…the batter doesn’t smell like bananas at all..should I add another banana? I only have 1 left
Yes – definitely add another banana.The batter should always smell of bananas 🙂
That’s why you should use ripe bananas and two and a half firm banana
Are the bananas supposed to be mashed or cut into small slices?
I find that if the banana are extra ripe and nice and soft, I add the entire banana into my batter and simply mix it in.
If your banana is not totally ripe, you need to break it up a little bit with your hands or sliced into 1/2” pieces.
Some folks may prefer to smash to a puréed consistency, but at our home, we love to find nice swirls and small chunks baked right in the slices.
Hope that helps. 😉
It was clearly written to split it in two pans.
When I printed this recipe the eggs didn’t show up either. I have to admit the bread still tastes good, but now I am very interested to see how the recipe is with eggs.
Fabulous recipe which I made as a healthy alternative to chocolatey after school pick me up – went down very very well. Imagine my surprise when I found the half pound of butter sitting innocently on the side softening…….. clearly I made it really healthy! So this recipe works brilliantly without butter! Thanks again!
What type of flour? Self rising or all purpose? Also thank you for posting this.
I used all purpose. I’ve never tried self rising, for fear my loaf would overflow.
Hi! I just made the bread. I have 2 loaves, however, the batter is still a liquid after 1 hour and 15 minutes of baking? It seems more like a banana omelet… I followed the recipe to a tee..
Julie, OH NO! I am baffled as to how that is possible?! Are you sure you added all the dry ingredients and the oven was at the correct temp? That is honestly the only thing I can think of!
Yea, I’m at almost 1 1/2 hrs (2 loaves) & last I checked they were still raw in the middle. I followed the recipe to a t except I added chocolate chips instead of nuts due to allergies. I’m really hoping they turn out because they do smell delicious.
Same with mine. I followed the recipe exactly, used 2 loaf pans, and I’m up to an hour and 20 minutes and it’s still raw in the middle. I can’t say I’ve ever had a recipe fail, but looks like this might be my first.
Is there a substitute for the buttermilk?
Oh, you can certainly use regular milk or almond milk as a substitute.
You can simulate buttermilk by using about five parts regular milk to one part vinegar. I like apple cider vinegar when cooking. The buttermilk or the vinegar interacts with the baking soda to help it rise.
I used 2 pans so as not to over flow. I too thinks 2 cups of sugar is super sweet so next time I will cut back and maybe add salt to balance the sweet.
I just made 2 loafs of this recipe. The 2-cups sugar is just right, I added nutmeg to the mix. I used big bananas so I had to use 2 pans. It sat for an hour before baking but I’m still not sure why this made a difference. It was moist inside. Bread was done in 50min.
My exact same experience. I’m glad I checked my load at 50 minutes, they were ready to come out! Absolutely moist and perfect!!
I don’t have a bread pan. Can I use my over tray that’s normally for chicken? Or a muffin tray?
Of course muffin tins would be fine to use, be sure to check with toothpick after about 25 minutes. Personally, I wouldn’t think to bake this on a tray or sheet pan, but imagine it would come out fine, if baked at an appropriate time.
Omg !! This is the best receipe ever !! Love it !
Letting it sit … makes it even better !
Thx you for sharing !! I will make this again an again !
Tina
Canada
Do you let it sit in the fridge due to the eggs?
You want to leave it sit in room temperature, because the batter won’t brown as quickly in the fridge. A fellow blogger also mentioned the cooking time increased when they did leave it in the fridge.
Is it ok to bake in glass loaf pans?
Yes, you can use glass.
Just made this in 2 loaf pans, following the recipe. Checked them at 55 minutes and found loaves that were amazingly flat & really dark throughout. They quickly ended up in the trash.
Betsy – I’m sorry this recipe didn’t turn out to be what you hoped for. The darkness of the crust is normal and what it should look like, but the flatness I can’t explain, unless perhaps it was still raw? Everyone’s oven is different, so its possible it needed to cook longer. For instance, my mom’s oven takes 1.25 hrs to cook it, where my oven only takes 55 minutes.
Can I make this in mini loaf pans? If so, how full should the pans be? Thank you!
By making it in mini loafs, you’ll want to continuously check the doneness. It will most likely cook faster. Be sure to leave at least 1/4 inch of space in each loaf insert, so it doesn’t overflow into the bottom of your oven.
Can I make it with wheat flour?
Yes, the type of flour doesn’t have to be specific to just the all-purpose white flour.
This was delicious. It did make 2 loaf pans and I added chocolate chips. My beau said no one has ever been able to make banana bread as good as his momma but this one is better. Yay!
Yay! I’m so glad he loved it!! 🙂
Hi! Is it possible to leave batter before cooking even longer without disrupting taste/texture? (like over night in the fridge? )
I haven’t tried leaving the batter sit overnight, so I would absolutely love to hear your feedback if you do that!
I made this last night and my kids loved it! I had just enough for muffins and a loaf. I baked the muffins for 25 minutes and they were perfect. Thank you for the recipe.
This is the BEST banana bread I’ve ever made! And believe me, I’ve tried a few recipes. Amazing! Thank you SO much for sharing.
I’m so happy you loved it, my mom was THE real experimenter with this recipe until she go it right!!! 🙂
I have over ripped banana’s is okay to still use? I plan on making this today 🙂
I love this recipe! This is m type of banana bread. I’ve tried many recipes over my long years of living (34 😉 ) and this is my favorite! I did need to use two loaf pans and I was happy about that 🙂
This seems simplistic but I didn’t see it mentioned anywhere else. I only have one loaf pan so I halved the recipe. It fit perfectly in one pan, I used 3 eggs and just halved everything else. It was delicious, this will be my go to banana bread recipe!
How long would you leave in the oven for muffins?
25 minutes for regular sized muffin tin pan.
Can you use only egg whites instead of whole egg? If so do I need to adjust the recipe otherwise?
Thank you, cant wait to try the recipe, Our family loves banana bread
You could, but it may affect the moisture level and it will come out more dense if you don’t whip the white well enough. Be sure to add two more eggs to get the same measurements.
Mine turned out terrible 🙁 very spongy and not very “bread like” also why does this recipe call for 5 eggs when most call for 2? It almost had an egg like consistency like a sponge. 🙁
Do you use salted or unsalted butter for this recipe?
Either will work
Baked your recipe this morning and got 2 loaves. I just ate my first piece of wonderfulness! It is unbelievably moist with the perfect crumb. Thanks for sharing this recipe.
This was yummy!!! I only used half the sugar due to previous comments stating it was too sweet, however I’d recommend using the amount of sugar listed (2cups) or maybe 1 1/2 cups because one didn’t seem like enough. I really liked it but it could have been sweeter……wish I had followed the recipe exactly.
Made this banana bread this morning. Followed recipe as written, except since I was using my bundt pan I did as another reviewer stated and incresed baking temp to 325 and left it in for an hour. When i pulled it out, a surprising amount of grease was floating on top….I poured off a quarter cup of butter. I’ll make it again, but with less sugar, less butter, and a little cinnamon and nutmeg. While moist, it’s flavor was not all I wanted it to be.
Thanks for sharing the recipe!
I just checked my bundt cake after 50 minutes at 300. There was a lot of liquid boiling on top. Hmmm. Is that supposed to soak in? I assume it’s the butter. The only change I made to the recipe was to add 1 tsp of cinnamon. I also did not measure the bananas. I had 4 medium bananas and just used them all. I am leaving the cake in the oven for at least 10 more minutes.
This recipe is amazing! I’ve made it numerous times now and it’s been delicious every time. I will mention it looks completely burnt before it’s done, so it makes you want to take it out early, but DON’T!! It just has a dark crust. It does not taste burnt and the inside is still perfect and super moist. My favorite recipe for banana bread by far!
Do you need to use a mixer or just hand stir?
I hand mix, but sometimes it’s nice to fluff and whip that butter, sugar and eggs for a lighter finished product
What is the size of egg that is used?
Just made this banana bread and it turned out so moist and delicious. We used 2 loaf pans, like you suggested, and tried chopped walnuts for one loaf and plain for the other. The walnut was my favorite, it added such great texture. My sister begged for the recipe. Thanks for sharing!
I cut back on the sugar. 2 cups is too much. Used real butter and cake flour. Used large bananas enough batter for 2 loaves. Regular milk was fine. Very nice outcome. Thanks!
Just a few tips to making banana bread. If it is still gooey in the middle, just put some tinfoil on top, it will continue to cook and the crust won’t get too dark. Also as with any cake/loaf recipe, only ever fill the pan 3/4 of the way to allow for rising. Does anyone know what leaving it to sit for an hour actually does? I’ve not heard of this before.
According to my mom, resting the batter for an hour allows the dry ingredients to completely soak up the water from the wet ingredients and become thicker. This recipe calls for more eggs than other banana breads because more liquid is needed during the resting period so it doesn’t become TOO dense.
That’s right. Passing time the batter got thicker. I added some drops of lemon in the milk for buttermilk substitution and used 1 stick of butter and 1 stick of vegetable butter. Put the bread in small baking pans and so they would bake faster. Sugar amount was modified just because I can’t eat much sugar. Thank u for the recipe. I will share with my family and friends! 👍👍
Love, love this recipe. However, I think next time I make it I’ll add 1/2 salt. I think that would brighten it up. My husband can’t get enough of it. Thank you for sharing this recipe.
Update: If you loved this Unbelievably Moist Banana Bread, check out my newest recipe – Moist Hawaiian Pineapple Banana Nut Bread. New on the blog today! I’d love to hear your feedback!
Heather, I love this recipe! My kids and hubby loved it! How long should I cook it if I put them on mini loaf pans on my next try out? Thank you
Wow, people are brutal! Mine is resting now and I am excited to try it!!
Good basic recipe, I added cinnamon and nutmeg, as well as 2 tsp vanilla and 1 tsp salt. I think both give more depth to the flavor. It’s a delightfully moist bread, even better with a smear of butter, and good coffee on the side!
Hi just finished mixing all the ingredients, do I let it sit for an hour in the fridge or room temperature is ok? Just thinking about the dairy ingredients
Hi Kai – I always let the batter sit in room temperature. It shouldn’t effect the dairy ingredients
Is it 6 tbsp or cups of milk??
I never done tbsp for milk…
I’m making it right now but the milk part seems weird ? Hopefully it comes out well
Definetely tablespoons of milk – you can use any type of milk, but 6 tablespoons is the magic number.
Came out delicious! At 31 years of age, I too had yet to find the perfect recipe! Lol! I tweaked it a tad though. Only used 1 cup of sugar, added a couple of teaspoons of vanilla extract, a pinch of salt and drizzled cinnamon (can’t be sure how much because I didn’t measure it) into the batter before mixing it all together. Came out fine. Not too sweet and not bland at all. My fiancé and my mother both had tried several times to make banana bread because they both know how much I love it and would fail terribly. Bless the their hearts. Thank you so much, Heather! You’re truly an angel and I will keep on using your mother’s recipe! Oh, I used a bunt cake pan and baked it at 300° for 55 minutes. Some fluid did rise to the top so I just broiled it on high for a few minutes and it was gone. I think it was because I covered it halfway in to prevent it from getting too much of a crisp. All in all, two thumbs way up! Sorry for the story. Haha!
Two words, “FREAKIN AMAZING!!!!!” Baking is a hobby I have and banana bread is a something I enjoy making. I came across this recipe and woooooow I’m in LOVE. PLEASE give a huge hug to your mom for finally sharing it. Definitely going to use this recipe for future events! I did modify some things:
Used 3 eggs instead
Used 1 1/2 cups of sugar instead
Added 1 tsp of vanilla extract
and I baked it at 340 F for 50 minutes. (**I set my timer for 50 minutes. However, around 15 minutes left I checked on it, poked with fork and its already soft so I took it out)
Of course it depends on the oven and I didn’t want the banana bread to bake too until it dried out. Nonetheless, when it was finished, it tasted ABSOLUTELY amazing!!!!! THANK YOU!!!
Is it suppose to look curdled?
The batter that is….
Hi Brandy – did you make sure to use “soft” butter or margarine?
Yes when you mix soft (but not yet liquid) butter with eggs and bananas it will often ‘look’ a bit curdled. It is not.
I used 2 tbsp of baking soda rather than 2 tsp. I’ll bake in an hour and follow up with a reply of how it turned out. I did taste the batter and it was fine, but we’ll see.
WOW….The best banana bread I have ever had!! I have tried many recipes over the years but this one is by far the best!! Thank you Heather for sharing the recipe!! I will be making this one often 🙂
Do you need to use a mixer or just hand stir?
I prefer using a mixer, in my experience, hand stirring the batter doesn’t do as good of a job at breaking down the bananas.
Oh. I wish I would have seen this. I wondered about using the mixer. I mixed it by hand. The bananas were mixed pretty well but there were bits of butter in the batter. The batter looked fine and I put it in a bundt pan. When I checked at 50 minutes, there was a lot of liquid boiling on top. I left it in for an additional 10 minutes. There was still liquid on top when I took it out. It’s sitting on my stove cooling. The liquid has absorbed into the cake. Can’t wait to cut into it. Looks and smells yummy!!
I’ve tried this recipe twice now and I can’t seem to get it to come out moist. Any suggestions?
Sister’s boyfriend dropped off a surprise CASE of bananas, decided to use some of them up by making this banana bread! Added chocolate chips (the whole bag, because YOLO), used vanilla almond milk, then baked in a muffin tin pan for just under a half hour. I also made 2 mini loaves, which I baked for 55 minutes.
Was a little confused about the mixing of the batter though- what do I want it to look like? Lumpy? Smooth? I left the bananas chunky and some butter lumps, batter was a tad runny. It did come out VERY dark, but that is probably due to the high sugar content- not just from the white sugar but the bananas as well. There was also clarified butter in the corners of the mini loaves. When I attempted to separate loaf from pan, they split in half. also, i recommend using a mixer and blending wet ingredients then slowly adding dry. my first go-round with this was pretty disastrous- scrambled eggs in one bite, cold banana in another. Will try again.
Hi Mary – did you make sure to use softened butter? There shouldn’t be any butter lumps. Little banana lumps are okay as long as they aren’t big chunks. Also, did you let the batter rest for an hour before baking? It is an important step. The outside of the loaf will be very dark, sometimes almost looks black, but it is supposed to be. It isn’t burnt. Also, allow it to cool down in the loaf pan after baking or will fall apart if you try to force it while still hot. I also recommend using a mixer and not hand stirring. Please try again and let me know how it turns out – I include some baking tips in my post as well! Happy Baking!!
Does the batter look a lil split ….
If it does, it may need to be stirred a bit more while it sits so the wet and dry ingredients can fully blend together.
I just put another 2 loaf pans in oven! I’ve made this several times and turns out wonderful every time! AND, you made a believer out of me to let mixture sit for one hour. I will serve one loaf tonight and freeze the other. Oh, and don’t worry about comment that you just discovered this recipe at age 30. My mother, a wonderful woman in so many ways, didn’t like to bake, so I taught myself. I’m in my 60’s and still learning!
May I say, best ever! Ive made this several times using 5 regular size bananas. Im attempting to use only 3 bananas and adding 1 cup of pumpkin puree. I will let you know the outcome!
Thanks for the recipe!!!
Thank you Crystal! I would love to hear how it turns out with the pumpkin puree. Very cool idea!
To solve the potential “too much batter” issue, I’m planning to just fill my loaf the regular amount and use the rest of the batter for muffins (easier for on-the-go breakfast!), and adjust the bake time a bit.
If you like cheesecake, you can also use the extra batter to make Mini Banana Bread Bottomed Cheesecakes. I just added the recipe on the blog this week if you search “cheesecake”. I actually made a full loaf, 12 muffins and 24 mini cheesecakes with one batter last weekend. Muffins at 350 are around 30 minutes, or until the center comes out clean on a toothpick/fork and the banana bread bottoms are 17 minutes.
Heather, I came across this recipe on Pinterest and an so glad i tried it. This is absolutely amazingly moist and lovely banana bread. I have made it twice this week (big family, and I had a lot of brown bananas at once.) Its delicious and my kids call it banana cake, not bread. It does have a very fine cake like texture with a little extra sponge from the eggs. Not at all like other dry crumbly banana breads. I am surprised at the amount of people leaving negative feedback as if its your fault! Perhaps they forgot something like I did…
The first time I forgot the baking soda and it didn’t rise as much as normal but was extra dense and moist like pound cake. That time I made one bundt cake and 6 extra large muffins from one iteration of the recipe.
The second time (tonight) I realized I don’t actually have any baking soda so i used baking powder in the same amount. Probably changed my result a bit, but it did not ruin it at all. This time one full recipe was just perfect to make 24 regular size muffins – a bit on the full side.
This is a terrific recipe. I wanted to add that both times I’ve made it I’ve added a splash of vanilla extract as well as about a fourth of teaspoon of kosher salt. I also omitted the nuts and used one bag of mini chocolate chips which were delicious. I did not let it sit an hour either time due to being pressed for time, and it was a bit more liquidy that I expected going into the tins so thats why, I will try that next time. I did want to ask, and its likely because I have altered the recipe and not used the proper rising agent, but it has been difficult to get out of the pan and also stuck to my muffin papers. Any ideas? Thanks so much for sharing this great recipe.
I made this with an alterarion, I used 3/4cup of olive oil and one pat of butter. I used maybe 1/2cup more flour and 2 extra bananas (because they would have been thrown out).
I used 8 foil mini bread tins and baked on convection 325° took just about 45-50minutes. Using the small pans I was able to add flavors. I made 3 plain, 3 walnut one peanut butter chip and one chocolate chip. (Which my 16yr old ate in about 4 bites).
Hands down the BEST banana bread I’ve ever made. Super moist ( yes I hate the word) but so good!!!! I think I may cut the sugar back half a cup next time and play with that to me It was a little sweet but to everyone else they loved it.
Hello I read a few comments where the eggs were omitted from recipe. I’m
Looking now and it seems that the Flour is now left out of recipe. How much flour?
Hi – the flour is still in the recipe it is 2 cups!
Thank you, I don’t know why I didn’t see it the first time. I made it for our dinner club it was a big hit. Super yummy thank you.
I used gluten free all purpose flour with no other substitutions and it turned out really well. No one can even tell I switched out the flour. It was delicious! Great recipe!
My bananas were a very tiny bit frozen in the middle so they made my butter to cold. Maybe I should let it sit longer?? I obviously have no patience lol. I am hoping this still turns out as good as everyone says it is.
Can’t wait to try this! Need to thaw my bananas out, now! 💕
Made & LOVED! 🙂
Do you have a good date bread recipe or do you think adding them to this banana bread recipe would work well–I’ve been craving date nut bread but also love banana bread
The best Banana Bread Ever! I use a bunt pan instead of 2 loaf pans. Next time could I use 1/2 cup of butter instead of one?
I just made this banana bread and it came out AMAZING! I baked it in a bundt pan and it took about and hour and a half to bake. Soooo worth the wait.
Hi Heather, I’m looking so forward to making this recipe. I just returned from a trip to Maui and on the drive exploring the north end of the island my husband and I went through this small village where a lady has a stand called Julie’s Tree House. She sells the most delicious banana bread and jars of home made passion fruit butter to drizzle on top. I’m obsessed with replicating the banana bread at home so i googled the most moist banana bread recipe and yours came up. After reading the post it sounds like this is the prefect recipe to try. Oh and your Forks n Flip Flops name topped it off that this is the one to try. Very cute! I’ll report back and let you know how it turns out. Best regards, Judy
I have made this before and loved it! I’m making it again, but am wondering if it would be ok to let the batter sit longer than 1 hour? should I put it in the fridge if I do? Thanks for sharing your delicious recipe!
I think it should be okay. The batter sits for an hour to make sure the wet and dry ingredients have time to come together. I don’t see a problem with putting it in the fridge as long as you give it a good stir before pouring into the loaf pans.
Perfect recipe…thanks for sharing! Delish! Used 2 loaf pans
Thank you Joan!!!
I only wanted to use mini loaf pans, will it work using these?
It should work, but the baking time will be much shorter. I would check the doneness after 20 minutes and go from there. I haven’t used mini loaf pans before, but from my experience with my mini banana bread cheesecakes, it will bake quicker.
Can you bake this in s convection oven?
I don’t see why not, however, keep a close eye on the baking time. It will likely be shorter than the 50-60 minute bake time in a regular oven. The top layer should still be dark but you will want to make sure the middle is also cooked through.
This recipe was perfect! I cut it in half and made 1 loaf, and I absolutely loved it! Super moist, absolutely delicious! I used 2 eggs and added 1tsp of cinnamon. So good!
Hi, i filled my loaf pan 3/4 full a d it overflowed so bad it got at the bottom of the oven and my whole house was full of smoke, i followed recipe exactly but I never saw how full the pans were supposed to be. Now I have an awfull mess to clean and a stinky house
Hi, i filled my loaf pan 3/4 full and it overflowed so bad it got at the bottom of the oven and my whole house was full of smoke, i followed recipe exactly but I never saw how full the pans were supposed to be. Now I have an awfull mess to clean and a stinky house
Oh NO! I’m so sorry it overflowed!! That actually happened to me too and it makes a huge mess and smells up the house! I typically leave about 2 inches from the top for the banana bread to rise now.
Hi – made this last night for my dad as his birthday cake! I used the the bundt pan and had to cook about an hour and half before it was done. Every oven is so different lol. My dad loves banana nut bread but we do not have a family recipe so thank you for sharing! It turned out amazing. He loved it and I can’t believe I actually baked something so good!!!! Thanks again!
Can I just say, I’m in my 30s and I have just now started to bake banana breads. I have used other recipes and have found that this is the best one!! So delicious, my family loves it and I make it every chance I get…which is like once a month 😏. Thanks for sharing!
Great recipe for a moist banana bread. Thank you for sharing!
Heather:
I love the recipe. Used muffin tins. So delicious! Thanks for sharing and Happy New Year.
I am in process of making the bread now, batter is in fridge setting right now. I did add 1tsp cinnamon and 3/4 tsp nutmeg, 1tbs vanilla and I also used 1 cup granulated sugar AND 1 cup brown sugar, instead of 2 cuos jyst granulated sugar ( you could use 3/4 cup for both instead of 1 cup for both, to bring sugar down sugar w/o altering taste). I didn’t have buttermilk, so I used 3tbs 1/2 & 1/2 creamer and 3tbs sour cream (1 to 2 tbs sourcream added to any cookie recipe, cake recipe, muffin recipe etc… get the idea-any baked good type recipe, and it makes it moist n doesn’t alter the outcome), I learned this from a top baker I met, just a little tip for all out there. Anyway, I can’t wait to taste the outcome. Thank you for the share…
IM 32 AND AN EXPERMENTER MYSELF I FOLLOWED MOST OF YOUR RECIPE. iTS IN THE OVEN NOW!!!!! I DOUBLED THE BATCH THOUGH. i ADDED 1 TSP CINNOMON AND 1/2 TEASPOON NUTMEG PER BATCH, SO I DOUBLED! IT SMELLS SO GOOD RIGHT NOW. I THOUGHT 10 EGGS WAS A GOOD SUGGESTION BUT I THOUGHT I WOULD TRY 4 EGGS AND 1/8 CUP VEG OIL INSTEAD OF 5 EGGS SO OFCOURSE I’M DOUBLING! I WAS OUT OF BAKING SODA ( HOLIDAYS ARE EXPENSIVE ) SO I SUBSTATUTED THE BAKING SODA FOR 2 1/2 TEASP OF BAKING POWDER! I’M SORRY THERES SO MANY HATERS OUT THERE WHICH ISN’T ME PROPS FOR THE RECIPE. A GIRLS GOTTA DO WHAT A GIRLS GOTTA DO!
Made this banana bread yesterday and it’s perfect!
I had enough batter left over to make a tray of mini muffins and let them cook for approx. 20 mins, they are also delicious!
The bread does turn dark.. to the point you think it is burnt, but it’s not! SO GOOD!!
I have 2 things to state.
1. this recipe is THE BOMB!!!! I made it to exactly like you said. I used 4 medium-large bananas. And I went ahead and just split the batter into 2 loaves. What a great recipe. This is now my go-to banana recipe. Thank you!
2. I (and everyone else around me. haha) love chocolate chips in their banana bread. So, like always, I added it to the batter (at the end, right before putting it the pans. mixed them in there). And I guess they sunk to the bottom when I put the pans in the stove. But, it ended up being soooo delicious! They crusted at the bottom and it made my bread have a chocolate chip crust. OMG…..sooooo good!!!
Thanks again!
Hi Beth – I love the idea of the chocolate chips in the banana bread!!! I’m so happy you loved the recipe…and I’m definitely putting those chocolate chips in the banana bread next time – you made me very curious how that combo tastes now 😉 Thank you for the idea!
I am going to try peanut butter chips too!
Best recipe ever!
I can’t find my loaf pans or my bundt pan, as they are still packed away in moving boxes. I do have muffin pans close-by though. What temp & for how long would you bake the banana “muffins?” I can’t wait to try it!
I’ve only made them in muffin pans for bottoms of a cheesecake and leftover batter, (we would eat them too fast)! Set it at the same temp and check for doneness after 20 minutes and every 5 minutes after (using the toothpick method i mention, don’t worry about the crust getting dark). They will cook quicker in smaller quantities then my original recipe. Keep a close eye and if you can reply, let me know what your time was and I would love to add it to my baking tips! Hope you find those bundt and loaf pans, Cindy! Enjoy the recipe 🙂
I’m not sure if I did something wrong, but the butter was boiling out of the banana bread. Is that normal??? It seemed super greasy.
Help me on why that would do that?
Hi Jannette – I’m not sure why any liquid should be boiling “out” of the bread? How far into the baking was the bread when that happened or did you substitute any ingredients?
I just wanted to say thank you for sharing such a delicious recipe! I made the banana bread yesterday and brought it to work with me. Everyone LOVES it including meeeee!!!! Thank you
Fabulous! I have been searching for a good recipe. This is definitely the one! The only thing I changed was I used 2 1/4 cups bananas because that’s what I had on hand. I also used I 9 x5 loaf and 4 Mini loaf pans. This will be my go to banana bread recipe!!!Thanks for sharing this wonderful recipe. I will definitely check out your other recipes.
Best Banana bread recipe ever. Sooooo moist. I baked it in my bundt pan. I forgot to let the batter set out for a hour. It still turned out. Everybody love it. My husband took some to work. They all loved it. Thank you for sharing.
Wow can’t everyone just comment on the bananna bread and put everything else aside? This isn’t Facebook. She wants to share a recipe and we all should be thankful! I appreciate her and her time for putting this recipe online. Thank you
Best banana bread I’ve ever made and eaten! I only had one stick of butter so I used 4 oz of coconut oil for the rest. I did half white sugar half brown sugar. I also added half a tsp salt, 1 tsp vanilla, 1 tsp cinnamon and 1/4 tsp nutmeg and cooked in a Bundt pan for 60 mins and it was PERFECT!! So making this again.
I am making this my grandbabies love banana bread I love the moist heavy bread I made some once and goofed up and it came out heavy and moist it was the best banana bread we had ever had also went and made a second loaf not goofing up my husband loved the loaf I messed up on so did all my children and grandbabies! One problem I don’t know how I goofed so I could not make it again lol! Hoping this is the same! It looks just like it wet heavy and delish! Also put cinnamon and nutmeg in and also a fair amount of honey! Thank you so much for sharing!
The recipe is very good! I made mini loaves for my triplets and the bread stuck to the bottom of the pan. What did I do wrong? I sprayed the pans with Pam before pouring the batter. I also used self rising flour and omitted the baking powder. Did that make the difference?
Wonderful recipe! So yummy and moist. Best banana bread recipe i made.
I just made this banana bread in a bundt pan and it was delicious. This will definitely be my go to for banana bread from now on. Thank you so much for sharing this recipe..
Hey does it matter what kind of loaf pan? Should I leave it in longer if I’m using a glass baking dish?
I made this yesterday and it’s awesome ! Thank you Heather !
Can I make this into cupcakes?
For how long should it be baked?
This is the third or fourth time making this recipie, and literally it is amazing every time!! I’m almost too embarrassed to say that I pretty much eat it all by myself 🙂
I am working from home today so I set foot to Pinterest to find a recipe to use up the plethora of bananas my bountiful basket provided Saturday. I must say…. my tiny apartment smells AUH-MAZING! I hope it tastes good and I will be back to review after it’s cooled.
I used the method to help bananas ripe faster by using the oven. I found out after I had cracked all my eggs etc that I didn’t have baking soda. So I took to Google and used double the recipe amount of baking powder. So I hope that works. I also sprinkled some cinnamon in based on the reviews.
I had already read the reviews and went straight for my bundt pan. Once it rose it filled up almost the whole pan so I’m glad I went that route.
I did 300 for 55 mins like a previous review but my toothpick came out moist so I did an additional 10 minutes and I pulled it out and covered with foil for a couple mins.
I didn’t have the butter on top issue like a few have said. I’m just ready to dig in!! Not to mention I appreciate you for adding the tip about ripening the bananas. Heck all your tips were appreciated. Thank you!
Hi there, so I made this and think I messed up big time on the butter. I did 2 1/2 sticks of butter melted. Is that wrong?
I can’t find my loaf pans. How long should I cook them as banana nut muffins??
Came out amazingly moist! I had a piece while still pretty warm and was surprised it wasn’t as sweet as I thought it would be. Maybe it will be sweeter after it cools? Either way I probably wouldn’t add anymore sugar. Still this recipe is definitely a keeper!
Thank you for sharing this gem! The best banana bread I’ve ever tasted! It came out perfectly, so moist, so delicious! I used the bundt❤️
BANANARAMA!!!!! I finally found THE banana bread recipe!!! Thank you Heather for sharing, my son and I just love how moist it is and let’s not leave out the top……….it’s crunchy goodness!!!
Can you sub sugar for honey?
I’ve never tried that and would have no idea how it would turn out. I imagine it would be difficult to mix honey with the other ingredients though.
Mixed this recipe and having it rest the hour like suggested. So many people have added nutmeg and cinnamon, does they really need to be added to enhance the flavors?
Hi Elizabeth, I’ve tried it both ways but left those ingredients off since I wanted to keep my mom’s original recipe. It’s delicious with or without the nutmeg/cinnamon, personally.
Take all the positive comments and multiply by one million. That’s how good this recipe Is! I’ve made this over and over. Love it and make it for my most special people. Thank you!
Wonderful banana nut bread. Everyone loves it and it so easy. Thank you for sharing the recipe. I used the bread to also make French toast for my son and he loved it!
I’m in the process of letter the batter rest, and there a few things to add to your recipe that could be helpful… amature Baker here- so I’m not sure if these are known things. When you say to just mix things- do you cream the butter first? I literally mixed it all and now my batttt is lumpy with chunks of butter. Is this supposed to be this way? Or was a supposed to mix things one at a time. Please clarify as it would be helpful.
Hi Shay – I hear this from some other readers as well…the batter should only be lumpy because of the bananas, not butter. You have to soften the butter – NEVER throw in cold butter. Microwaving the cold butter for a few seconds will eliminate the lumpiness. It does not matter what order you mix the ingredients..as they will be well combined by using an electric hand mixer or Kitchenaid table mixer to incorporate all the ingredients before the batter sits for an hour to fully incorporate all the wet and dry ingredients together. I have made my mom’s recipe well over 20+ times. Hope that helps!
Just tried your recipe there is one word to describe it AMAZING!!! Thank you so much for sharing.😊
Okay…I saw this recipe and said to myself “This recipe sounds like it’s right up my alley…”mix everything together”!!!” Lol. So I’ve mixed all the ingredients together, added a capful of Vanilla Extract and three good shakes of Cinnamon, and am now watching it sit for an hour. (Well, I’m eating supper while watching. Lol.) The batter tastes wonderful so I’m expecting the flavor of the finished cake to be great! If it’s as moist as it’s said to be, this WILL be my ‘Go To’ Banana Bread recipe!
Okay, here’s my update: FANTASTIC! Moist, flavorful, and now my “GO TO” Banana Bread recipe! Even my fussy hubby CAN’T STOP EATING IT! Lol!
Thank you so much for sharing your mom’s recipe with the rest of us!
This banana bread makes me so happy! ! I didn’t have buttermilk, so I used vanilla yogurt diluted with milk and I think that kept the moisture in for days. The cake lasted four days in our home and it was moist and yummy every day. I added 1/2 cup of chocolate chips too – Wow! Thanks for sharing this terrific recipe.
Oh how awesome. I will try using the yogurt as well.
I need to leave the house or I am going to eat all of the banana bread myself!!! Thank you for this recipe. It will be the only one I use from now till forever!
My son and husband ask me to make this often. Thank you for sharing! I like to make it just the way you intended and then if I want to add things the next time I bake I can. It isn’t great either way. My son like cinnamon so I add that and some time I do a crumb topping. It makes wonderful French toast as well. This one is a keeper for sure!
Hi Heather,
I know I used this WONDERFUL recipe 2 years ago. I want to make it again tomorrow. Do you use plain flour? Or self rising.
Thank you for sharing this recipe.
Yes, I use all-purpose flour more often then not since it was part of my mom’s original recipe
I made this for a ladies Mah Jongg group and did it in a large bundt! Followed your directions exactly, cooked at 300 degrees. It took about 1 hour 45 mins to cook, but turned out BEAUTIFUL!! I threw some glaze (just powdered sugar and few drops of milk) on top because I wanted it more like a cake. There was not one crumb left!!! The ladies went on and on about it being the best they have ever had! You helped me be a huge hit Heather! Thanks so much, this is now my ‘go to” banana bread!!
Can i use sour cream instead of buttercream? N how much do I sub? Thank you
Unbelievably moist says it all! This is now my go-to recipe when bananas get ripe. Love the fact that two loaves or bundt pan can be used. Glad I found it and YOU!
Can you leave the batter for over an hour? I need to put something else in the oven at that time.
You can let it sit for a little longer, but I would recommend putting it in the fridge after an hour just in case.
I am far from a baker but this recipe was simple enough that I couldn’t mess it up. It was amazing and I will definitely be making it again! Super moist! I left out the nuts and added a dash of cinnamon.
Hi Heather! I am thinking of framing your recipe and hanging it right next to my mixer because I have never had such an amazing banana cake/bread recipe and I make it all of the time. Hopefully, I will memorize the recipe so I can take it out of the frame and put another one of your fabulous shares in it!!
I have one question – while preparing it today I was distracted and put the batter in the bundt pan to rest for an hour instead of keeping it in the mixing bowl. Do you think that will change the results?
Again, thanks so much for the recipe!
Hey there, so is it 1 1/2 cups mashed banana, or is it 1 1/2 cups sliced banana?
Hi Jessica, mashed bananas. I usually eyeball it based on the size of the bananas. It’s usually 5 small bananas or 3 1/2-4 larger bananas. I’ve made it so many times that I tend to use those measurements instead to achieve optimal banana flavor! 🙂 Hope you love the recipe!
Um heather, I am not a baker but wanted to tell you I’m standing here waiting out the hour you suggested and wondering…am I the only one eating the mixture before it’s baked??????
I know it’s not easy waiting for the batter to be ready, but hopefully there will be some leftover to bake 😉
Great recipe easy, taste moist, my family loved it! After making it a few times I added some unsweetened organic coconut and two shredded carrots and it was a hit!
Delicious! I made this today with the help of my 3-year-old son. We followed the directions exactly, with the exception of using whole milk instead of buttermilk, and it was well worth it. I split the batter evenly between to loaf pans–it’s only been out of the oven for 30 minutes and an entire loaf is already gone!
Thank you for sharing!!
Jill
Hi Heather, do you know if the batter is ok to leave for more than an hour? I’m just wanting to make this for breakfast (but not wanting to get up that much earlier to mix the batter!), thinking of leaving the batter in the fridge overnight. Do you know if this would work?
Sorry for the late reply, my mom was in town for the week and read her your exact question. Her response was that she had no reason to think leaving the batter overnight would have any effect on the bread!:)
I’ve made this banana bread 6 times already and it’s turned out perfect every time.
The best recipe I have ever tried and I have tried many 🙂
Thank you Wendy!!!
Hi heather
I accidentally put a Tbs of Baking soda. Should it be ok? The batter is sitting right now.
Got all the ingredients together and just waiting the hour now. Kind of surprised that it didn’t call for cinnamon or extracts. I added a few personal favorites to punch up the flavor. I’m excited to see how this turns out. I have never let the batter rest so we will see!
What kind of flour Self Rising or AP
Delicious. Okay, so I was in a hurry last night. Baked all day Saturday and wanted to get rid of these ripe bananas. so – although I took my butter out the fridge hours before – it was not yet room temp. I fast measured the sugar and flour. I added salt. Just because baked goods are supposed to have salt right? still mixed everything at once! Well, that was my first problem because my butter was not soft enough. So it was much more liquid than I like. I added another approximate 1/4 cup flour. Let it sit half hour. Still too soupy. Then I added about a cup of oatmeal. I did add the nuts. Great for breakfast. I will add chocolate chips next time.
All that to say. It still turned out absolutely delicious!! This was absolutely great banana bread. And still very moist.
Thanks you for sharing your recipe. Even though I deviated a bit, you gave me the inspiration!
If I want to use almond flour how much should I use?
This was truly unbelievably moist, it was so amazing. I took it to work to share with my coworkers and I think its safe to say I’m everyones favorite now. They couldn’t believe this was the first time I made banana bread. I took suggestions from the comments and added a hint of vanilla and cinnamon. It was perfect 100/10 would recommend.
My daughter loves this recipe! No nuts and so easy to make! Thank you for all of the suggestions!
Hi can you tell me if flour es all purpose?
Hi Gabi – I use all purpose flour
Thanks!!! =)
This is truly the best banana bread recipe I have found anywhere! Thank you so much for sharing it. I have made it a lot and received a lot of compliments. I love that it easily makes 2 loaves. I often add any combination of walnuts, shredded coconut, flax or chia seeds or oats. It comes out really good with gluten-free flour too (Bob’s Red Mill 1:1)
holy moly ! This recipe will be used over and over. It made the most incredible banana bread myself or my husband has ever tasted ! Thank you so much for sharing !!!!!!
Absolutely the best banana nut bread EVER! So moist and flavorful. kind of a crunchy crust and soft and delicious inside. This will be my go to recipe from now on. I followed the recipe exactly and it was so easy and quick. But you could add any other flavors you want….. vanilla, cinnamon, etc. Thanks.
Most AMAZING Banana Nut Bread I’ve ever made…my husband LOVES it so tonight I’m making it again!!!!!
Thank you so much for sharing your recipe!!!!
Making this now. Patiently waiting for it to sit 🙂 but I accidentally used melted butter, is my bread doomed?
Hi Christina – melted butter is perfectly fine. I actually prefer it. Hope you enjoy 🙂
This is by far the best banana bread recipe! Finally achieved that moist texture that I have been wishing for. Just the right sweetness. Thank you for sharing your recipe!
Thanks Kaycee! I knew I had to share my mom’s recipe after I made it the first time, with her permission 😉 It was too good not to!
I’m trying this now as I type, hope it turns out delicious. Found your recipe on Pinterest 🙂
Hi Joann, I hope you enjoyed the recipe!!
Hi Heather,
I have never attempted to make banana bread before and I chose your recipe to be my first. Do I first mash the ripe bananas into a paste before measuring out 1 1/2 cups for this recipe? 🤷🏽♂️
Hi Shane, I’m humbled you chose my recipe to be your first! 🙂 The 1 1/2 cups is a rough measurement. You do not need to mash them before they get mixed with the other ingredients. Just peel and drop into the bowl. I typically use around 4 average sized bananas or 5 small ones. Others have used less or more.
Loved this recipe. I’ve made it twice now. I like to experiment with recipes so Today I tried a little different by adding an extra egg, vanilla, Molasses, and a dash of cinnamon. We’ll see how it comes out! Thanks for sharing!
Add a pinch of salt and vanilla along with pumpkin pie spice
Salted or unsalted butter?
I prefer unsalted, but if you only have salted butter that’s okay too.
I was wondering if anyone tried this recipe with muffins? If so how long to bake and at what temperature?
I want to thank you for sharing this recipe…it was AMAZING! It is so moist and tasty. My wife had a small slice to eat while she drove to work, she took a bite after she got in her car and then came back in the house to grab a big chunk to eat while she was at work. All she said was make sure you don’t lose this recipe! My son doesn’t normally eat breakfast and he had 3 slices before he left for school.
Thanks again for sharing!!! I will definitely be making this one again.
Hi Paul – haha, I love hearing stories like that and I’m so happy you and your family loved the recipe!!! Thanks for sharing 🙂
Hello, this is my first time making this and I am wondering do I use a hand mixer or just stir the bananas and other ingredients?
Always use a (hand or standing) mixer if you can. It allows all of the ingredients to perfectly blend together and just plain easier 😉
Hey there I am wanting to make this but I ly have one cup of white sugar… Have you ever substituted brown sugar?
I’ve never tried it with a cup of brown sugar and cup of white sugar. I know others have cut the sugar down to just the one cup and still turned out moist.
Trying this recipe I have one that was handed down but I love to try new to compare added cinnamon and cloves just cause I love them in zucchini bread now I just need to wait the hour before putting in oven will post after comment
Had never made a banana bread before as I am not a big fan of it. My daughter came to visit us from the US and asked if I could make her a banana bread (I call it cake). Tried another recipe first and the result did not impress me. Luckily I found your recipe and what can I say. My daughter and I were fighting for the last piece. Had to make another one so she could take it back to LA. As my bananas were not ripe enough I followed your advise to put them in the oven. Brilliant. I melted my butter and browned it slightly, let it cool down again, mixed everything and added some vanilla paste, let it sit for an hour and it took approx 70 minutes. Thank you so much for sharing this recipe.. I would have never thought that I could fall in love with banana cake/bread
The best banana bread recipe! My entire family absolutely loves…. Very moist. Thank you for sharing!
I’ve tried many banana bread recipes, trying to find the best, and this one is always everyone’s favorite (especially my husband!). I replace half the sugar with brown sugar. I melt the butter but let it cool. Then I whip the sugar, butter and eggs on high until the mix is fluffy. I don’t know if it makes a difference or not, but I feel like it makes the bread lighter and fluffier. Then I add in the other ingredients with a little cinnamon and nutmeg. My own little twists, but this recipe really results in the best bread!!!
Also, I usually have to bake it for quite a bit longer than the recipe calls for. But I’ve never burnt it.
Question — when you let is rest for an hour, should the refrigerated? Thank you!
I made this a couple of weeks ago and it was amazing! I didn’t bookmark the recipe and have spent 30 mins searching for this specific one! It’s that good and so easy! Thanks for sharing!
I can’t tell you how much my family and I love this banana bread. It’s so moist, tasty and everyone raves about it at work and at home. It’s my go-to recipe whenever I make banana bread anytime of the year. Thanks so much for sharing the recipe. It’s a keeper in my house!
Came across this just now so going to try it … all I can say what a lovely person you are to share. I have never written on these site… I’m old school so lucky to have a computer lol. The concept off waiting to cook makes sense to me also because there is extra mixture I am going to use a bunt cake pan as one suggested.. this is for thanksgiving.. hope it comes out .. Thank you again 🙂
Love it , best banana bread ever!! 🙂 thank you!
Best banana bread ever 🙂 thank you
Real yummy banana bread. Added 1 tsp cinnamon, and less than 1/8tsp of salt. Substituted 3/4 white sugar with brown sugar. Next time I’ll add 1 tsp vanilla.
I love banana nut bread but up until now I hadnt found a recipe that really satisfied my taste. Many recipes that were tried were good but up until now nothing compares to your recipe. I found your link through my sister who shared some banan nut bread that she had made.
Thank you for sharing this tasty and “very” moist recipe!! When i get in the mood for banana nut bread – this is the recipe that i will reach for. 😉
Thank you, Heather, for this recipe. I have tried all my life to make good banana bread; and it’s always been dry. This one is truly incredible. It freezes beautifully, too.
So moist and flavorful. After 71 years, I can finally make banana bread. LOL
I have made this several times and love it! I have to admit, I only use one cup of sugar and 1/2 cup of butter (so half the sugar and half the butter of the recipe) and its still super moist and sweet! Thanks for sharing this recipe, its pinned to my Good Eats board (family favorites) on pinterest.
Is it really 5 eggs? Seems like a lot when most recipes call for 2. Just want to make sure before I make it. Thank you.
My recipe isn’t like other banana bread recipes 😉 It is 5 eggs. Hope you enjoy it!
Best banana bread ever.
Thank you for sharing!!
So moist and perfect!!!!
This was the best banana bread I’ve ever made. And I’ve made a lot using a lot of different recipes. I make it in a bundt pan and all our friends love it. They request it every time we get together. Thanks for sharing!
Fantastic banana bread! So moist. Thank you for the wait 1 hour tip.
Do you mash the bananas first, or what, sorry never made it before but would love to try yours.
Thank you
No need to mash the bananas beforehand. You simply add them to the bowl and mix with the other ingredients.
It is amazing and thank you for sharing the recipe
Thank you for sharing your recipe 🤗 my family loves it when I make this bread , it’s the best bread I’ve ever had . Sometimes I add in a cup of chocolate chip , blueberries or strawberries ! This is definitely my go to recipe for banana bread !
Came across this recipe today looking for banana bread. It is amazing.. Thanks to your mom! 😁 i made muffins with the extra batter, baked them till banana smell went through house (and tester came out clean of course lol). They are soo moist and the amount of banana in recipe is just right!
Hi
I’m thinking of making this banana bread for my mom. Do you use salted or unsalted butter? Or would you recommend margarine? Also, what size loaf pan would recommend?
Hello – I prefer to use unsalted butter, I’ve never tried it with margarine. Any size and type of loaf pan will work. I always use glass or metal pan. Hope you enjoy the recipe!
Love this recipe, thinking about adding some cinnamon next time to jazz it up a little but regardless it’s still amazing.
Mine is in the way oven. And I too think Kay has an issue. Some people want to make it all about them. And this post did just that. Other than that, thanks for the great recipe. 🙂
I have made this and it is now ready to bake but unfortunately we are having bad weather and our electricity has gone out. Can I put the batter in the fridge for not (it’s still cool) and cook it tomorrow? And if I do that do I need to let it sit again for another hour at room temp before baking? Help please
Hi Deanna – I have tested this and yes, you can cover with plastic wrap or lid and refrigerate the batter in the fridge for 24 hours. Don’t be worried if the batter looks darker, it’s the bananas. When you do take it out of the fridge, pour it into another large mixing bowl and let rest for the hour, uncovered. That will help it get to room temp faster. Going directly from fridge to oven will extend the cooking time. It’s okay if the batter is still slightly cooler than room temp when you bake. Extend the bake time at 10 min increments if the batter still sticks to a toothpick, as every oven is different. I’d love to hear how it turns out!!
Do you by chance have a recommendation for temp and time for making the banana bread into cupcakes? I make breakfast & lunch for my boyfriend every day for work and I have found it easier to give him muffins instead of loaves or slices of things! Think the old stick a toothpick in the middle trick would work the same?
Also, do you do the same for mini loaves? First time baking banana bread on my own so I’m super excited to try it out!
Hi Ashley! The baking time would be 25 minutes for cupcakes. If the toothpick comes out clean, they are done. If not bake another few minutes until it comes out clean. I’ve never made them as mini loaves, but I would do the same thing as the cupcakes – bake for 25 and then toothpick check. Also, don’t be alarmed if the crust gets very very dark, it is supposed to be that way. Just keep following the bake time or until that toothpick is clean if it needs a bit longer 🙂 Good luck!
Hi Heather, I’m 51 and just started baking and your banana bread was the first thing I baked. I love cooking more but I though I’d give it a wooral cause my BFF has always been the baker and I was the cook. She makes amazing dessert for our families and she loves me making Spanish dishes for ours. I made it for my job and well it was gone with in minutes. Thank you for your amazing recipe, you made me look good, lol.
Oh Sandi that makes me so happy to hear that!! I love it! Thank you!!
This is by far my favorite banana nut bread recipe. I’ve been baking for over 50 years and this one took me by surprise. It’s very delicious and moist. Thank you and your mom for sharing. As for the snarky posts, ALL of them, I’m sorry your delightful food blog turned into a white trash Face Book page. You didn’t deserve any of that. I pray you many more days of making delightful dishes and can’t wait to try your Hawaiian bread. My Nana had a pretty mean recipe for that. I’ll let you know how it compares with yours. Sending non-invasive southern cyber hugs with sweet tea on the side from my home to yours.
Hi. I noticed that in your pineapple banana nut bread you added vanilla but not in your original banana nut bread. Is there a reason why?
GUUUURRRRLLLL!!!!! THIS RECIPE IS ON POINT!!!! My husband loves it so very much! Thank you!!!
This is the only recipe my grandson loves. I tried others and was told to make your recipe only. I made several loaves while spending time at Hope Lodge at Mayo Clinic when my husband was taking radiation treatments. We met an awesome gentleman there that was taking treatments for pancreatic cancer. When he tried my banana bread he said it was just like his moms. He said it was worth taking more insulin to have an extra piece. Thanks again for sharing this recipe.
Made this a few months back and froze a loaf. Pulled it out of the freezer for the kids to eat on again and they just raved about it. I had to come and search for the recipe again so I can make it. It is by far the best banana bread I have made or tasted! Thank you for sharing with us!
I’ve made this several times before and it has turned out perfect every time. I follow directions as is with no diversions. However, today is my grocery day and I realized I only had a half cup of butter. So, I split the recipe in half and put it in a 9 x 9 square pan. I adjusted the time to 45 minutes. It turned out perfect! We can’t get enough of this banana bread!
This is the best banana bread recipe ever as it came perfect. However I used only 1 cup of sugar and added 1 cup of chopped dates instead and 1 cup of chopped walnuts for some crunch. Only kept it in the over for 50 mins and got out 1 big loaf and a smaller loaf. This is definitely a keeper of a recipe! Thanks for sharing!
I have tried multiple banana bread recipes on Pinterest but they were all dry. Looking no more. This is the perfect recipe. Thank you
This is the BEST banana bread recipe ever. Thank you so much for sharing! I have made this recipe multiple times and it’s always amazing.
The best banana bread I’ve ever made, super moist. Thanks for sharing the recipe.
How long would I bake if I wanted to make muffins?
This bread was super moist and my husband loved it! Planning on taking to our Friendsgiving this year but was interested in adding a pumpkin/pumpkin spice flavor. Has anyone done this and turned out great? What ingredient measurements did you use?
I use this recipe every time I make banana bread. I do add my own spin on it using Einkorn flour, craisins, dark chocolate chips, and the occasional splash of vanilla extract. However, the base of this bread is so good even without the additions. It always comes out moist and heavy as any good banana bread should! 😊 Thank you for posting!
Hi Heather, the center of my loaves collapsed and I did everything on your recipe. What did I do wrong?
How high do you fill a traditional loaf pan?
I’m 67 & this is the best banana bread recipe I’ve ever made – incredibly moist & great flavor! We never let it cool before eating! Two things – I do use more banana than it calls for and it’s always really brown on top in order to get the middle done. Getting really brown does not affect the taste at all. Sometimes I use one loaf pan and one 8×8 square pan.
Thanks for such a great recipe
I’m so glad you loved the recipe!
I made this today and it is so good thanks for sharing.
It makes me so happy to hear when someone loves this banana bread!
The best tasting banana bread ever! So moist and full of flavor. Always a hit with my family and friends and they just can’t get enough of it. Thank you Heather for this wonderful recipe. Will try the pineapple banana nut bread next time.
This banana cake recipe was amazing. I just lessened the sugar and add some cinnamon but apart from that it was so moist. It is a hit in my house!!!
I have made this recipe many times now. It’s absolutely yummy. Everyone always wants me to make it again. I accidentally forgot to add the bananas one time (don’t ask me how), but it made amazing nut bread 😃.
Thanks so much.
LOVE, LOVE,LOVE.
I found this recipe and made it for the first time a few months ago. Husband begs me to make it at least one a month. Made 3 loads today and some muffins.
I made this today and glad I did!! I made four loaves, and again I am glad!!! So moist.
Best EVER! But the prep time… 10 minutes? That’s not real. Maybe I’m just old and slow but it is 30 minutes, or 1 1/2 hours if you count the 1 hour letting the mixture sit. Worth it too!
I’m so glad you loved the banana bread and it turned out great! The prep time was based on having the ingredients ready to add and mix, then an hour to sit and another hour to bake.
Followed your recipe but I don’t have buttermilk. So I just added 1 tsp of vinegar to 6tbsp of lactose free milk. Then I added cashew nuts on top. Perfect!. Delicious.
So GOOD! I have made this several times and always a home run! My wife took some that was leftover from the weekend to work and it was a hit! Several couldn’t believe how moist and of course blowing my phone up for my secret recipe.. LOL 😂
Love how moist it is with great texture, I always put a dab of butter on mine mmmm good!
Thank You for sharing!! 😊🤙😎🙂😋
Glad you enjoyed it! Share it with everyone!
I love this recipe! It turned out perfect! I knew it was the right one for me when I saw 2 sticks of butter and 2 cups of sugar! Thank you for sharing it.
Glad it turned out perfect! Hope you enjoyed!
Found your recipe a couple years ago and now this is the only banana bread recipe I ever make. EVERY and I mean EVERY time I make it someone asks me for the recipe and I send them to your site. Even people who have never liked banana bread rave about this recipe. Thank you so much for sharing, this has become a household and brunch staple!
Thank you for sharing! I appreciate your support. 🙂
Thank you for sharing! I’ve now made this a few times and love adding new flavors and twists such as chocolate chips, nuts, nutmeg, cinnamon (not all together of course!)The possibilities are endless! To help reduce the darkened color, I bake for 55 minutes or so at 350 and then reduce the temperature to 325 and bake another 15- 20 minutes. My family loves it! Thank you for sharing your knowledge!
That’s great that you’re able to mix it up! Glad it’s a family staple 🙂
The only recipe I use! It’s so good, thank you! I cut the sugar in half and only use 1 cup and it’s still amazing!! Thanks for sharing!
That sounds delicious as well! You’re welcome!
I am making this recipe once again. I’ve made it probably 30 times in the last two years. I love banana bread and while I’ve never personally made any other recipe than this one I have eaten many many others in my 40yrs. Holy hell, I’m 40 🙈…
This is the absolute best recipe ever. It even beats my grammas 🤭🤫 I did read through the comments and based of the smell of the ingredients I did decide to add a bit of nutmeg, cinnamon, and a tiny splash of pure vanilla extract. I have also played with it a bit by adding fresh strawberries or chocolate chips. The kiss love it however it’s made. I myself always end up coming back to the basic banana bread. It’s perfectly moist and delicious every single time. Thank you for sharing this recipe. It’ll be one that’s handed down many years in my family line.
Hello! I must first thank you for creating such an amazing banana bread recipe, it is such a joy to make.
Unfortunately my vegan friends cannot try it due to the egg content – any suggestions on how to substitute the eggs? Would Just Egg work or any other ideas you may have?
Thank you so much in advance!
Hello! Maybe trying vegan eggs I know some supermarkets have that option.
Is the batter runny? I keep second guessing myself how much flour I put in it! 🤦🏻♀️
Hello! How did it turn out?
My son loves banana bread/ muffins. I’m using this recipe this morning but I did add some vanilla, cinnamon, clove and nutmeg. I also added raisins along with walnuts it smells amazing! I’m so excited to have a warm muffin for breakfast! Will let you know how it turns out!! I used half the mixture to make muffins and the other half to make a loaf!
I love this recipe so much! I’ve made it several times now and it’s perfect, every time! Thank you!
I’m kind of a vanilla addict so I added that and sub’ed half the sugar with brown sugar. But it was an amazing recipe as is. Caramelizes on the outside and so moist. I now make this for the holidays every year. Thank you for sharing!
I love this recipe! Thank you so much for sharing it! One of my coworkers shared it with me last year and I finally made it myself. I live in Colorado at about 5200 ft and adjusted the recipe slightly. I did not measure out the bananas and I added 1/2 T more milk (I used regular milk) and I did add a little nutmeg and cinnamon. I also increased the temperature by 25 degrees because I baked it in a Pampered Chef bundt pan for about 75 minutes. It turned out beautifully and was a nice treat for Christmas morning! Again, thank you for sharing!
That sounds delicious! I hope you had a great holiday!
I’ve been making this banana bread for 5 years. It is the first & only banana bread I’ve EVER made! I’ve added cinnamon, nutmeg, vanilla, & a splash of milk. It is everyone’s favorite that’s ever tried it. I will forever thank your mom for this recipe! I just lost the recipe I printed out 5 years ago and so I had to come back online and find it. Thank goodness I did or I would have never made banana bread again!! Not worth it unless it’s this recipe 🙂 thanks so much!!! Cheers!!!
This is my go to recipe for banana bread! It is so moist! Other recipes get dried out so quickly. Perfect the way the recipe reads.
I made this today. I’m here to say you have to try it! It’s better than any bakery banana bread that I’ve eaten. I used to work at a very well established bakery so I speak from experience. I’m a primary caregiver for my mother who has Alzheimer’s and she LOVES banana nut bread and/or muffins & she enjoyed every morsel of the piece I gave her! Thanks for sharing the exceptional recipe and my mother would thank you too if she could.
I have to hand you the gold medal. I was very concerned about this when I saw how liquid the batter was, and especially when I saw liquid bubbling around the edges of one loaf pan, but both loaves came out perfectly and everyone’s right — it’s hands down the most delicious banana bread I’ve ever made. I did add a half teaspoon of cinnamon, but I think it would have been delicious regardless. I especially liked the tip about how to check the temperature and what to look for — that made a BIG difference. Thank you for sharing!
Thank you for your kind words! Really means a lot!
I love this recipe. I do have a question. For some reason on occasion my loaves will sink in the middle. Even though its cooked all the way, Its not very appealing. Especially if I were to sell it.. Do you have any suggestions. Thanks.