Forks 'n' Flip Flops

Food, Life Hacks and Blogging

  • Home
  • About Me
    • Contact
    • Privacy Policy
  • Recipes
    • Breakfast
    • Appetizers
    • Main Dishes
    • Side Dishes
    • Desserts
  • LifeStyle
    • Money
    • Life Hacks
    • Blogging
  • Start A Profitable Blog
    • How To Start A Profitable Blog: FREE Tutorial
  • Resources
  • Our Mission
You are here: Home / Recipes / Unbelievably Moist Banana Bread

Unbelievably Moist Banana Bread

03/07/17 | Breakfast, Desserts, Recipes

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! 

Moist-Banana-Bread

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!

Banana Bread

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! 

Moist Banana Bread

Related: Don’t forget to check out my other recipes – Mini Banana Bread Bottomed Cheesecakes , Hawaiian Pineapple Banana Nut Bread 

BAKING TIPS

      • 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!

     

      • If you don’t have a loaf pan, you can use a bundt pan. Decrease the cooking time to 50-60 minutes.

     

      • If you don’t have ripe bananas, place them (with peels on) in a 240 degree oven for 15 minutes.

     

      • 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.

 LET’S CONNECT

Follow on Pinterest, Twitter or Facebook

Moist Banana Bread
Unbelievably Moist Banana Bread
Print Recipe
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!
  • CourseBreakfast, Dessert
  • CuisineBreakfast, Dessert
Servings Prep Time
2 loaves 10 minutes
Cook Time
1.5 hours
Servings Prep Time
2 loaves 10 minutes
Cook Time
1.5 hours
Moist Banana Bread
Unbelievably Moist Banana Bread
Print Recipe
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!
  • CourseBreakfast, Dessert
  • CuisineBreakfast, Dessert
Servings Prep Time
2 loaves 10 minutes
Cook Time
1.5 hours
Servings Prep Time
2 loaves 10 minutes
Cook Time
1.5 hours
Ingredients
  • 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)
Servings: loaves
Instructions
  1. 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)
  2. 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).
  3. Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!
Recipe Notes
  • 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 

Comments | 425 comments

About Ada

Hello! I’m Ada. I’m so excited to welcome you to Forks ‘N’ Flip Flops! I am a full-time Social Work Graduate Student at USC and full-time Foodie at heart. As you can imagine, I live a fast-paced lifestyle so I appreciate the moments where I can rest and re-charge. One of my favorite & ultimate Self-Care activities is cuisine! I love cooking and baking for my family and friends. It is my favorite way to relax and have fun. I hope to spread the fun and share some of my favorite recipes with friends like you! I hope the recipes can inspire you to set aside some time to practice some self-care.

Comments

  1. Kay says

    March 13, 2017 at 11:59 am

    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.

    Reply
    • Sunshine says

      October 6, 2017 at 4:33 pm

      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.

      Reply
      • Elizabeth says

        November 19, 2017 at 5:45 pm

        I agree….miserable jealous haters…

        Reply
        • Barbara says

          November 22, 2017 at 11:18 pm

          Grow up please!! It’s her recipe and she was nice enough too share!! Seriously!!

          Reply
          • Barbara says

            November 24, 2017 at 2:01 am

            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!

          • Sandy Ziegenbein says

            October 2, 2018 at 3:27 am

            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!

          • Heather says

            October 2, 2018 at 1:50 pm

            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.

          • A says

            July 29, 2019 at 10:26 pm

            Amen!

          • Nessa says

            March 31, 2020 at 6:52 pm

            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.

          • Sally says

            April 1, 2020 at 5:59 pm

            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.

      • Sherry says

        December 12, 2017 at 2:33 pm

        Couldnt agree with you more!

        Reply
        • Karen says

          January 15, 2018 at 5:38 pm

          Best banana bread I’ve ever made

          Reply
          • De says

            February 13, 2018 at 7:51 pm

            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

          • Lorrie says

            February 17, 2018 at 5:43 am

            Do I double the recipe to make 2 loaves

          • Mandy Richards says

            April 17, 2020 at 7:47 am

            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

          • Cecilia L Tyler says

            April 17, 2025 at 11:28 pm

            I’m gonna try this one it does sound moist. Everyone i try is dry even my mom’s. Thank you for sharing.

          • Ada says

            May 13, 2025 at 12:26 am

            Hi Cecilia, we’re excited you’re trying this recipe at home! Let us know how it turns out!

        • Jackie says

          May 7, 2019 at 9:58 pm

          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!

          Reply
          • Clara says

            January 17, 2021 at 5:03 am

            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??????

          • Ada says

            January 20, 2021 at 5:11 am

            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! 🙂

      • Wendy says

        December 28, 2017 at 11:33 pm

        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.

        Reply
        • Mary says

          January 16, 2018 at 9:19 pm

          Exactly what I took away from the comment.

          Reply
          • Ida says

            April 8, 2018 at 11:40 am

            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!

          • Regina says

            October 18, 2018 at 12:35 pm

            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.

        • Alicia says

          November 30, 2019 at 5:58 pm

          Agreed

          Reply
        • Tara Lacic says

          December 20, 2019 at 3:45 pm

          Yes, I agree!! She was not being nasty at all.

          Reply
      • Tammy Zaninovich says

        December 31, 2017 at 3:52 pm

        Wow I just the persons comment … nasty indeed

        Reply
      • Roxh says

        January 9, 2018 at 8:24 am

        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.

        Reply
        • Francie says

          April 13, 2018 at 3:16 pm

          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.

          Reply
          • Katie Legg says

            July 6, 2018 at 9:47 am

            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

      • Terri says

        May 12, 2018 at 3:27 am

        Can you leave out the nuts? I have a little one with a nut allergy. Thanks. Can’t wait to try this

        Reply
        • Heather says

          May 12, 2018 at 3:58 am

          You can definitely leave out the nuts, they are optional! Can’t wait for you to try it too!

          Reply
          • Denise says

            May 20, 2018 at 1:32 am

            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

          • Heather says

            May 25, 2018 at 4:29 pm

            Hi Denise – I fill the loaf pan about 3/4 of the way.

          • Ivey says

            May 21, 2018 at 1:03 am

            I want to make mini loaves for neighbors do I decrease cooking time because the pans are smaller?

          • Katie Legg says

            July 6, 2018 at 6:06 pm

            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..

          • Julie Memphis, TN says

            August 13, 2018 at 10:29 pm

            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!!!!!!😊

          • Angel says

            December 10, 2018 at 7:51 pm

            I make this bread and sell it at work, it’s amazing!!!!!!!!

          • Drina says

            April 12, 2019 at 3:34 pm

            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.

      • Sharyn says

        September 6, 2018 at 3:35 am

        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

        Reply
      • Paula Thomas says

        November 21, 2018 at 8:33 pm

        Can you substitute regular milk for butter milk

        Reply
        • Heather says

          November 22, 2018 at 4:00 pm

          Yes, you can use regular milk.

          Reply
      • Donald says

        December 10, 2018 at 7:46 am

        OK bread is in

        Reply
      • Sue says

        September 20, 2019 at 3:55 pm

        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.

        Reply
    • Shelia says

      October 27, 2017 at 1:45 am

      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?

      Reply
    • Elizabeth says

      November 19, 2017 at 5:43 pm

      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!!!

      Reply
    • Jodes says

      November 28, 2017 at 7:23 pm

      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

      Reply
      • J says

        January 28, 2018 at 10:23 pm

        Awesome response

        Reply
    • Bernard says

      January 2, 2018 at 1:40 pm

      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”!

      Reply
      • Patsy Zelinsky says

        May 26, 2018 at 5:04 pm

        Seriously lady, why are you so judgemental?? Lol omg lol omg this is about BANANA BREAD PEOPLE

        Reply
    • Nada Stankovic says

      January 12, 2018 at 1:51 pm

      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🙏

      Reply
    • Belinda Cox says

      January 13, 2018 at 12:09 pm

      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

      Reply
      • Lora Daniels says

        July 26, 2019 at 1:53 am

        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.

        Reply
    • amber says

      January 13, 2018 at 7:40 pm

      Nasty much kay.. wow. Who cares.. i am not even living at home and i still dont have my moms recipe..

      Reply
    • Becky says

      January 13, 2018 at 8:06 pm

      Made two loaves today. Very very moist. Love it. Will definitely do again. Thanks

      Reply
    • Kim says

      January 15, 2018 at 1:21 am

      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:)

      Reply
    • Sarah says

      January 26, 2018 at 7:48 pm

      Respect goes a long way. You should try it.

      Reply
    • Rose says

      January 31, 2018 at 2:21 pm

      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

      Reply
    • Jennifer says

      February 15, 2018 at 10:13 pm

      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.

      Reply
      • Heather says

        February 15, 2018 at 11:56 pm

        I’m so happy to hear how much you loved the banana bread! Thank you for leaving your feedback!

        Reply
        • Debra E. says

          February 27, 2018 at 6:52 pm

          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.

          Reply
        • Valeria says

          April 21, 2018 at 2:21 am

          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.

          Reply
        • Sonja says

          April 28, 2018 at 9:34 pm

          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. 🙂

          Reply
          • Hannah says

            June 18, 2018 at 10:38 pm

            Agreed, I just ate a big spoonful of the batter – tastes like cake! And I added cinnamon and vanilla.

        • Diane says

          August 17, 2018 at 7:31 pm

          Can I use sweet N low to substitute real sugar, if so….how much should I use?

          Reply
        • Julie says

          September 21, 2018 at 12:21 am

          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!

          Reply
        • Chinary Renee Johnson says

          November 7, 2019 at 6:40 pm

          Best Banana bread ever!! Thank you for sharing your recipe. I will definitely be making it again. My family loves it!!❤️

          Reply
    • April says

      March 1, 2018 at 5:10 am

      Wow what a bitchy thing to say Kay! 😂Maybe you need to get laid and loosen up a bit

      Reply
    • Dinkeroon says

      May 4, 2018 at 9:59 am

      Retract the claws, and what have you done with your life apart from criticise ?
      Best Banana Bread Ever.

      Reply
    • Janie Sheehan says

      May 26, 2018 at 7:41 pm

      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″.

      Reply
    • Sharon Stevenson Hines says

      July 3, 2018 at 12:00 am

      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

      Reply
    • Katie says

      July 6, 2018 at 3:15 am

      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

      Reply
    • Katie Legg says

      July 6, 2018 at 2:04 pm

      Nutmeg, yuk! No one in my family likes it, thank goodness. Somne bakery donuts have so much I wind up spitting and tossing.

      Reply
    • Betty Garrison says

      July 12, 2018 at 7:04 am

      This I s the best tasting and most flavorful banana bread recipe I’ve made in 40 years…perfect.

      Reply
    • Lindsey Hall says

      August 11, 2018 at 2:46 am

      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!

      Reply
    • Susie says

      August 19, 2018 at 4:16 pm

      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.

      Reply
    • Diana says

      December 20, 2018 at 3:30 am

      Ya know the saying, if you don’t have anything nice to say, don’t say it. Now I’ve said it!!!

      Reply
    • NIGGA says

      April 1, 2019 at 12:09 am

      RUDE

      Reply
    • Mary says

      March 25, 2020 at 1:15 pm

      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

      Reply
    • Kevin says

      November 28, 2020 at 12:48 am

      I have a 6 cup loaf pan will the batter be 6 cups?

      Reply
      • Ada says

        December 14, 2020 at 11:04 pm

        That’s correct!

        Reply
    • Mel says

      July 1, 2022 at 12:41 pm

      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

      Reply
  2. Sue says

    March 14, 2017 at 2:17 am

    That’s a lot of sugar, in my humble opinion . Can you cut it back?

    Reply
    • Heather says

      March 15, 2017 at 7:31 pm

      Using less sugar (even just 1 cup) shouldn’t hurt the overall flavor!

      Reply
      • Jesse says

        April 15, 2017 at 2:38 am

        What size loaf pan do you use for this recipe?

        Reply
        • Heather says

          April 16, 2017 at 9:36 pm

          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.

          Reply
          • Leslie says

            November 15, 2017 at 10:08 pm

            Do you leave the batter at room temp or put it in the fridge? I’m excited to bake this banana bread!

          • Heather says

            November 15, 2017 at 11:36 pm

            Hi Leslie – I always leave the batter at room temp after mixing it. Enjoy the recipe, its delicious!!! 🙂

          • Catryna says

            February 23, 2018 at 4:11 am

            I’ll be making muffins, any tips for temperature/time adjustment?

          • Emily says

            April 1, 2018 at 4:33 am

            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?

        • Nancy Willey says

          November 19, 2017 at 2:25 am

          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!!!

          Reply
      • Samantha says

        February 7, 2018 at 3:09 pm

        Is this self rising flour or is it all purpose flour

        Reply
      • Kya says

        May 20, 2018 at 6:42 pm

        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?

        Reply
        • Heather says

          May 25, 2018 at 4:30 pm

          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.

          Reply
  3. Gerry lee says

    March 15, 2017 at 4:09 am

    Seems like a fantastic recipe.
    Why no eggs?

    Reply
    • Heather says

      March 15, 2017 at 7:27 pm

      There are 5 eggs in this recipe. Somehow the recipe widget I’m using, removed that ingredient?! All is fixed now.

      Reply
      • Gerry lee says

        March 15, 2017 at 7:54 pm

        Thanks….gonna make it today. Will let you know how it turns out.

        Reply
  4. Nyaya says

    March 15, 2017 at 9:27 pm

    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! 🙂

    Reply
    • Heather says

      March 15, 2017 at 11:32 pm

      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.

      Reply
  5. Mary Ann says

    March 16, 2017 at 6:35 pm

    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?

    Reply
    • Heather says

      March 17, 2017 at 1:57 pm

      You may have used bigger bananas? I had about 1/3 cup of leftover batter.

      Reply
      • Dahlia says

        May 1, 2017 at 11:38 pm

        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

        Reply
        • Angie says

          June 6, 2017 at 6:25 pm

          Hi, how much cinnamon and nutmeg did you use? Thank you 🙂

          Reply
          • Sherry S. says

            January 15, 2018 at 6:37 am

            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!!

          • Babbs Powers says

            February 7, 2018 at 1:59 pm

            I think using 1/2 tsp of cinnamon and 1/4 tsp of nutmeg adds plenty of flavor without hindering the banana flavor.

      • Timothy Crosson says

        January 27, 2018 at 4:38 am

        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.

        Reply
    • Amanda says

      April 2, 2017 at 9:14 pm

      I definitely should have gone with my gut and split the batter into 2 pans!!

      Reply
  6. Gerry lee says

    March 16, 2017 at 7:13 pm

    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.

    Reply
  7. Danielle C. says

    March 20, 2017 at 7:08 pm

    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.

    Reply
    • Britt says

      April 23, 2017 at 10:33 pm

      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. 🙁

      Reply
      • Heather says

        May 1, 2017 at 11:55 pm

        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.

        Reply
        • Melissa says

          September 4, 2017 at 9:57 pm

          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

          Reply
          • Heather says

            September 4, 2017 at 10:58 pm

            Yes – definitely add another banana.The batter should always smell of bananas 🙂

          • P.T.Lopez says

            October 21, 2017 at 5:21 am

            That’s why you should use ripe bananas and two and a half firm banana

        • linda bryant says

          January 26, 2018 at 7:20 pm

          Are the bananas supposed to be mashed or cut into small slices?

          Reply
          • Babbs Powers says

            February 7, 2018 at 2:06 pm

            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. 😉

    • JJ says

      February 11, 2018 at 9:35 pm

      It was clearly written to split it in two pans.

      Reply
  8. Brenda Clarke says

    March 22, 2017 at 2:20 am

    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.

    Reply
  9. Mich says

    March 23, 2017 at 6:21 pm

    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!

    Reply
  10. Kelly says

    March 29, 2017 at 3:29 pm

    What type of flour? Self rising or all purpose? Also thank you for posting this.

    Reply
    • Heather says

      March 29, 2017 at 9:16 pm

      I used all purpose. I’ve never tried self rising, for fear my loaf would overflow.

      Reply
      • Julie says

        November 12, 2017 at 6:32 pm

        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..

        Reply
        • Heather says

          November 13, 2017 at 7:30 pm

          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!

          Reply
          • Abi says

            April 18, 2018 at 7:05 am

            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.

        • Simone says

          August 14, 2018 at 2:58 am

          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.

          Reply
  11. Phyllis says

    March 29, 2017 at 5:14 pm

    Is there a substitute for the buttermilk?

    Reply
    • Heather says

      March 29, 2017 at 9:17 pm

      Oh, you can certainly use regular milk or almond milk as a substitute.

      Reply
      • CharlieM6 says

        October 2, 2017 at 2:40 am

        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.

        Reply
  12. Livvia says

    April 1, 2017 at 3:59 pm

    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.

    Reply
    • Linda says

      July 21, 2017 at 3:43 am

      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.

      Reply
      • Babbs Powers says

        February 7, 2018 at 2:11 pm

        My exact same experience. I’m glad I checked my load at 50 minutes, they were ready to come out! Absolutely moist and perfect!!

        Reply
  13. Joy says

    April 6, 2017 at 1:38 am

    I don’t have a bread pan. Can I use my over tray that’s normally for chicken? Or a muffin tray?

    Reply
    • Babbs Powers says

      February 7, 2018 at 2:15 pm

      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.

      Reply
  14. Tina says

    April 9, 2017 at 11:10 pm

    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

    Reply
  15. Kimberly Remillard says

    April 20, 2017 at 9:51 pm

    Do you let it sit in the fridge due to the eggs?

    Reply
    • Heather says

      May 2, 2017 at 12:05 am

      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.

      Reply
      • Christina says

        June 25, 2019 at 10:00 pm

        Is it ok to bake in glass loaf pans?

        Reply
        • Heather says

          July 4, 2019 at 6:16 pm

          Yes, you can use glass.

          Reply
  16. Betsy says

    April 22, 2017 at 9:33 pm

    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.

    Reply
    • Heather says

      May 2, 2017 at 12:01 am

      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.

      Reply
  17. Poohbaby7599 says

    April 23, 2017 at 11:50 pm

    Can I make this in mini loaf pans? If so, how full should the pans be? Thank you!

    Reply
    • Heather says

      May 1, 2017 at 11:49 pm

      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.

      Reply
  18. Swetha says

    April 25, 2017 at 5:35 pm

    Can I make it with wheat flour?

    Reply
    • Heather says

      May 1, 2017 at 11:46 pm

      Yes, the type of flour doesn’t have to be specific to just the all-purpose white flour.

      Reply
  19. Karla S says

    April 27, 2017 at 9:55 pm

    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!

    Reply
    • Heather says

      May 1, 2017 at 11:44 pm

      Yay! I’m so glad he loved it!! 🙂

      Reply
  20. Ellen says

    April 29, 2017 at 7:56 am

    Hi! Is it possible to leave batter before cooking even longer without disrupting taste/texture? (like over night in the fridge? )

    Reply
    • Heather says

      May 1, 2017 at 11:44 pm

      I haven’t tried leaving the batter sit overnight, so I would absolutely love to hear your feedback if you do that!

      Reply
  21. Becka says

    May 16, 2017 at 1:39 am

    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.

    Reply
  22. Jessica says

    May 21, 2017 at 10:04 pm

    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.

    Reply
    • Heather says

      May 22, 2017 at 1:55 am

      I’m so happy you loved it, my mom was THE real experimenter with this recipe until she go it right!!! 🙂

      Reply
      • Evelyn says

        June 10, 2018 at 1:13 pm

        I have over ripped banana’s is okay to still use? I plan on making this today 🙂

        Reply
  23. Swan says

    May 23, 2017 at 6:49 pm

    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 🙂

    Reply
  24. Joanne Applewhite says

    May 29, 2017 at 1:10 pm

    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!

    Reply
  25. Janet says

    June 4, 2017 at 11:51 pm

    How long would you leave in the oven for muffins?

    Reply
    • Babbs Powers says

      February 7, 2018 at 2:18 pm

      25 minutes for regular sized muffin tin pan.

      Reply
  26. Cheryl says

    June 8, 2017 at 3:05 am

    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

    Reply
    • Babbs Powers says

      February 7, 2018 at 2:20 pm

      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.

      Reply
  27. Devon says

    June 16, 2017 at 1:37 am

    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. 🙁

    Reply
  28. Cheryl says

    June 20, 2017 at 4:22 pm

    Do you use salted or unsalted butter for this recipe?

    Reply
    • Babbs Powers says

      February 7, 2018 at 2:20 pm

      Either will work

      Reply
  29. Teresa Wilson says

    June 22, 2017 at 7:44 pm

    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.

    Reply
  30. Stephanie says

    June 29, 2017 at 1:13 am

    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.

    Reply
  31. Patty Austin says

    June 30, 2017 at 3:32 pm

    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!

    Reply
    • Terrie says

      November 5, 2017 at 5:24 pm

      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.

      Reply
  32. Lindsay says

    July 4, 2017 at 1:07 am

    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!

    Reply
  33. Joyce says

    July 5, 2017 at 12:59 pm

    Do you need to use a mixer or just hand stir?

    Reply
    • Babbs Powers says

      February 7, 2018 at 2:23 pm

      I hand mix, but sometimes it’s nice to fluff and whip that butter, sugar and eggs for a lighter finished product

      Reply
  34. Haruka says

    July 7, 2017 at 9:00 pm

    What is the size of egg that is used?

    Reply
  35. Noelle says

    July 8, 2017 at 12:32 pm

    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!

    Reply
  36. Kit says

    July 12, 2017 at 5:47 pm

    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!

    Reply
  37. Della says

    July 23, 2017 at 12:31 pm

    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.

    Reply
    • Heather says

      July 23, 2017 at 7:53 pm

      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.

      Reply
      • Nanci says

        December 31, 2017 at 5:08 pm

        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! 👍👍

        Reply
  38. Lydia says

    July 26, 2017 at 6:24 pm

    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.

    Reply
  39. Heather says

    August 6, 2017 at 1:17 am

    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!

    Reply
  40. Celina Hall says

    August 9, 2017 at 10:14 am

    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

    Reply
  41. Ashley says

    August 9, 2017 at 3:04 pm

    Wow, people are brutal! Mine is resting now and I am excited to try it!!

    Reply
  42. Cynthia says

    August 10, 2017 at 1:45 am

    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!

    Reply
  43. Kai Yokote says

    August 12, 2017 at 7:36 pm

    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

    Reply
    • Heather says

      August 14, 2017 at 11:12 pm

      Hi Kai – I always let the batter sit in room temperature. It shouldn’t effect the dairy ingredients

      Reply
  44. Paola Nguyen says

    August 17, 2017 at 2:25 am

    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

    Reply
    • Heather says

      August 21, 2017 at 2:21 am

      Definetely tablespoons of milk – you can use any type of milk, but 6 tablespoons is the magic number.

      Reply
  45. Rafa Lara Jr says

    August 17, 2017 at 5:27 am

    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!

    Reply
  46. Lauren says

    August 26, 2017 at 8:08 pm

    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!!!

    Reply
  47. Brandy says

    August 29, 2017 at 11:57 pm

    Is it suppose to look curdled?

    Reply
    • Brandy says

      August 30, 2017 at 12:02 am

      The batter that is….

      Reply
    • Heather says

      August 30, 2017 at 5:42 pm

      Hi Brandy – did you make sure to use “soft” butter or margarine?

      Reply
      • CharlieM6 says

        October 2, 2017 at 2:47 am

        Yes when you mix soft (but not yet liquid) butter with eggs and bananas it will often ‘look’ a bit curdled. It is not.

        Reply
  48. Christal says

    September 3, 2017 at 12:01 am

    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.

    Reply
  49. Liz says

    September 14, 2017 at 8:04 pm

    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 🙂

    Reply
  50. May says

    September 15, 2017 at 12:36 am

    Do you need to use a mixer or just hand stir?

    Reply
    • Heather says

      September 15, 2017 at 9:18 pm

      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.

      Reply
      • Terrie says

        November 5, 2017 at 5:34 pm

        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!!

        Reply
  51. Rachel says

    September 18, 2017 at 10:07 pm

    I’ve tried this recipe twice now and I can’t seem to get it to come out moist. Any suggestions?

    Reply
  52. Mary says

    September 21, 2017 at 1:55 pm

    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.

    Reply
    • Heather says

      September 28, 2017 at 11:30 pm

      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!!

      Reply
      • Rohini says

        October 5, 2018 at 5:05 am

        Does the batter look a lil split ….

        Reply
        • Heather says

          October 5, 2018 at 1:55 pm

          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.

          Reply
  53. Ida says

    September 22, 2017 at 2:29 pm

    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!

    Reply
  54. Crystal says

    September 28, 2017 at 4:46 pm

    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!!!

    Reply
    • Heather says

      September 28, 2017 at 11:20 pm

      Thank you Crystal! I would love to hear how it turns out with the pumpkin puree. Very cool idea!

      Reply
  55. Michelle says

    October 1, 2017 at 11:57 pm

    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.

    Reply
    • Heather says

      October 2, 2017 at 12:10 am

      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.

      Reply
  56. CharlieM6 says

    October 2, 2017 at 3:02 am

    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.

    Reply
  57. Michelle C. says

    October 3, 2017 at 2:44 am

    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.

    Reply
  58. Maureen Tesoro says

    October 14, 2017 at 3:56 pm

    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?

    Reply
    • Heather says

      October 14, 2017 at 10:01 pm

      Hi – the flour is still in the recipe it is 2 cups!

      Reply
    • Maureen says

      October 22, 2017 at 9:14 pm

      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.

      Reply
  59. Karen says

    October 15, 2017 at 4:38 am

    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!

    Reply
  60. Michelle says

    October 15, 2017 at 5:31 pm

    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.

    Reply
  61. Cat R. says

    October 16, 2017 at 1:56 pm

    Can’t wait to try this! Need to thaw my bananas out, now! 💕

    Reply
  62. Maggie says

    October 30, 2017 at 12:42 am

    Made & LOVED! 🙂

    Reply
  63. Linda Anter says

    November 14, 2017 at 4:36 pm

    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

    Reply
  64. Joanne P says

    November 24, 2017 at 10:27 pm

    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?

    Reply
  65. Adri7483 says

    November 26, 2017 at 9:33 pm

    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.

    Reply
  66. Judy reid says

    November 28, 2017 at 5:33 am

    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

    Reply
  67. Debbie says

    December 9, 2017 at 5:35 pm

    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!

    Reply
    • Heather says

      December 15, 2017 at 4:51 am

      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.

      Reply
  68. Joan says

    December 13, 2017 at 6:31 pm

    Perfect recipe…thanks for sharing! Delish! Used 2 loaf pans

    Reply
    • Heather says

      December 15, 2017 at 4:47 am

      Thank you Joan!!!

      Reply
  69. Monique says

    December 14, 2017 at 11:35 pm

    I only wanted to use mini loaf pans, will it work using these?

    Reply
    • Heather says

      December 15, 2017 at 4:46 am

      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.

      Reply
      • Terri says

        May 12, 2018 at 3:57 am

        Can you bake this in s convection oven?

        Reply
        • Heather says

          May 12, 2018 at 4:01 am

          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.

          Reply
  70. Neli says

    December 18, 2017 at 10:59 pm

    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!

    Reply
  71. Andrea says

    December 20, 2017 at 5:58 pm

    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

    Reply
  72. Andrea says

    December 20, 2017 at 6:00 pm

    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

    Reply
    • Heather says

      December 20, 2017 at 9:34 pm

      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.

      Reply
  73. Grayson says

    December 22, 2017 at 6:41 pm

    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!

    Reply
  74. Shirls says

    December 29, 2017 at 7:55 pm

    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!

    Reply
  75. Robin Corby says

    December 30, 2017 at 5:17 pm

    Great recipe for a moist banana bread. Thank you for sharing!

    Reply
  76. Beth says

    December 31, 2017 at 6:00 pm

    Heather:
    I love the recipe. Used muffin tins. So delicious! Thanks for sharing and Happy New Year.

    Reply
  77. Wanda says

    January 2, 2018 at 1:55 pm

    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…

    Reply
  78. NIKKI says

    January 2, 2018 at 3:31 pm

    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!

    Reply
  79. Court says

    January 7, 2018 at 2:56 am

    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!!

    Reply
  80. Beth Perry says

    January 7, 2018 at 11:46 pm

    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!

    Reply
    • Heather says

      January 10, 2018 at 2:20 am

      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!

      Reply
    • Julie schmidt says

      January 30, 2018 at 4:24 pm

      I am going to try peanut butter chips too!

      Reply
  81. Anja says

    January 15, 2018 at 4:05 pm

    Best recipe ever!

    Reply
  82. Cindy says

    January 17, 2018 at 9:56 pm

    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!

    Reply
    • Heather says

      January 18, 2018 at 4:46 am

      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 🙂

      Reply
  83. Jannette says

    January 18, 2018 at 1:45 am

    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?

    Reply
    • Heather says

      January 18, 2018 at 4:34 am

      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?

      Reply
  84. Jackie says

    January 23, 2018 at 2:39 pm

    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

    Reply
  85. Julie schmidt says

    January 30, 2018 at 1:18 am

    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.

    Reply
  86. Debbie Jackson says

    February 1, 2018 at 4:26 pm

    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.

    Reply
  87. Samantha says

    February 4, 2018 at 7:00 pm

    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

    Reply
  88. Natasha Mercer says

    February 5, 2018 at 5:03 am

    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.

    Reply
  89. Nancy Robinson says

    February 10, 2018 at 6:38 am

    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!

    Reply
  90. Robin says

    February 10, 2018 at 4:12 pm

    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?

    Reply
  91. Julie says

    February 11, 2018 at 3:07 am

    Wonderful recipe! So yummy and moist. Best banana bread recipe i made.

    Reply
  92. Patty d says

    February 13, 2018 at 9:15 pm

    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..

    Reply
  93. KC says

    February 14, 2018 at 3:45 am

    Hey does it matter what kind of loaf pan? Should I leave it in longer if I’m using a glass baking dish?

    Reply
  94. Jo says

    February 16, 2018 at 5:37 am

    I made this yesterday and it’s awesome ! Thank you Heather !

    Reply
  95. Vanessa says

    February 22, 2018 at 8:27 pm

    Can I make this into cupcakes?
    For how long should it be baked?

    Reply
  96. Rhaelyn says

    February 26, 2018 at 10:30 pm

    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 🙂

    Reply
  97. Stephanie G says

    February 27, 2018 at 7:48 pm

    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!

    Reply
  98. Sarah says

    March 7, 2018 at 1:44 am

    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?

    Reply
  99. Amanda says

    March 7, 2018 at 4:38 pm

    I can’t find my loaf pans. How long should I cook them as banana nut muffins??

    Reply
  100. Kaitlin says

    March 8, 2018 at 5:14 am

    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!

    Reply
  101. Sheri Floyd says

    March 8, 2018 at 6:56 am

    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❤️

    Reply
  102. DD says

    March 10, 2018 at 8:45 am

    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!!!

    Reply
  103. Kori says

    March 13, 2018 at 11:08 pm

    Can you sub sugar for honey?

    Reply
    • Heather says

      March 13, 2018 at 11:17 pm

      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.

      Reply
  104. Elizabeth says

    March 21, 2018 at 5:12 pm

    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?

    Reply
    • Heather says

      March 21, 2018 at 9:56 pm

      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.

      Reply
  105. Kelly says

    March 23, 2018 at 3:47 am

    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!

    Reply
  106. Marlena Lownsberry says

    March 23, 2018 at 12:47 pm

    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!

    Reply
  107. Shay says

    March 27, 2018 at 3:34 am

    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.

    Reply
    • Heather says

      March 27, 2018 at 3:51 am

      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!

      Reply
  108. Layla says

    April 2, 2018 at 9:46 am

    Just tried your recipe there is one word to describe it AMAZING!!! Thank you so much for sharing.😊

    Reply
  109. Muriel Katz says

    April 10, 2018 at 9:26 pm

    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!

    Reply
  110. Muriel Katz says

    April 11, 2018 at 5:52 pm

    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!

    Reply
  111. Jen says

    April 18, 2018 at 1:36 am

    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.

    Reply
    • Gerry lee says

      May 25, 2018 at 4:51 am

      Oh how awesome. I will try using the yogurt as well.

      Reply
  112. Melissa says

    April 21, 2018 at 3:59 pm

    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!

    Reply
  113. Marlena Lownsberry says

    April 28, 2018 at 5:48 pm

    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!

    Reply
  114. Gerry lee says

    May 25, 2018 at 4:50 am

    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.

    Reply
    • Heather says

      May 25, 2018 at 4:33 pm

      Yes, I use all-purpose flour more often then not since it was part of my mom’s original recipe

      Reply
  115. Sandy says

    June 3, 2018 at 1:05 pm

    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!!

    Reply
  116. Vanessa says

    June 12, 2018 at 9:03 pm

    Can i use sour cream instead of buttercream? N how much do I sub? Thank you

    Reply
  117. Christine says

    June 13, 2018 at 6:17 pm

    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!

    Reply
  118. Dena says

    June 15, 2018 at 8:12 pm

    Can you leave the batter for over an hour? I need to put something else in the oven at that time.

    Reply
    • Heather says

      June 15, 2018 at 10:11 pm

      You can let it sit for a little longer, but I would recommend putting it in the fridge after an hour just in case.

      Reply
  119. Heather says

    June 23, 2018 at 2:51 am

    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.

    Reply
  120. Sandy says

    June 25, 2018 at 4:12 pm

    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!

    Reply
  121. Jessica A Hereford says

    July 10, 2018 at 7:19 pm

    Hey there, so is it 1 1/2 cups mashed banana, or is it 1 1/2 cups sliced banana?

    Reply
    • Heather says

      July 11, 2018 at 12:22 am

      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!

      Reply
  122. P k henry says

    July 12, 2018 at 11:38 pm

    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??????

    Reply
    • Heather says

      July 13, 2018 at 12:11 am

      I know it’s not easy waiting for the batter to be ready, but hopefully there will be some leftover to bake 😉

      Reply
  123. Wendy says

    July 15, 2018 at 2:59 pm

    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!

    Reply
  124. Jill Mitchell says

    July 16, 2018 at 10:31 pm

    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

    Reply
  125. LE says

    July 17, 2018 at 10:43 pm

    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?

    Reply
    • Heather says

      July 25, 2018 at 4:12 am

      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!:)

      Reply
  126. Wendy says

    July 24, 2018 at 3:45 pm

    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 🙂

    Reply
    • Heather says

      July 25, 2018 at 4:13 am

      Thank you Wendy!!!

      Reply
  127. Macy says

    July 26, 2018 at 8:00 pm

    Hi heather
    I accidentally put a Tbs of Baking soda. Should it be ok? The batter is sitting right now.

    Reply
  128. Carrie says

    July 29, 2018 at 5:55 pm

    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!

    Reply
  129. Alice Webb says

    August 3, 2018 at 3:01 am

    What kind of flour Self Rising or AP

    Reply
  130. Linda White says

    August 14, 2018 at 12:21 am

    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!

    Reply
    • Nicole says

      September 23, 2018 at 3:55 pm

      If I want to use almond flour how much should I use?

      Reply
  131. Samantha says

    August 16, 2018 at 6:19 pm

    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.

    Reply
  132. Nikki says

    August 17, 2018 at 3:00 pm

    My daughter loves this recipe! No nuts and so easy to make! Thank you for all of the suggestions!

    Reply
  133. Gabi says

    August 25, 2018 at 1:53 am

    Hi can you tell me if flour es all purpose?

    Reply
    • Heather says

      August 25, 2018 at 4:00 pm

      Hi Gabi – I use all purpose flour

      Reply
      • Gabi says

        August 30, 2018 at 5:13 pm

        Thanks!!! =)

        Reply
  134. Gina says

    August 27, 2018 at 10:48 pm

    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)

    Reply
  135. Brittany says

    September 4, 2018 at 1:45 am

    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 !!!!!!

    Reply
  136. Kathy L. Reed says

    September 4, 2018 at 8:22 am

    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.

    Reply
  137. Lynn Mc says

    September 7, 2018 at 1:21 am

    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!!!!

    Reply
  138. Christina says

    September 13, 2018 at 9:10 pm

    Making this now. Patiently waiting for it to sit 🙂 but I accidentally used melted butter, is my bread doomed?

    Reply
    • Heather says

      September 13, 2018 at 9:12 pm

      Hi Christina – melted butter is perfectly fine. I actually prefer it. Hope you enjoy 🙂

      Reply
  139. Kaycee says

    September 15, 2018 at 11:57 am

    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!

    Reply
    • Heather says

      September 16, 2018 at 2:11 pm

      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!

      Reply
  140. Joann says

    September 15, 2018 at 12:50 pm

    I’m trying this now as I type, hope it turns out delicious. Found your recipe on Pinterest 🙂

    Reply
    • Heather says

      September 16, 2018 at 2:10 pm

      Hi Joann, I hope you enjoyed the recipe!!

      Reply
  141. Shane says

    September 16, 2018 at 3:37 am

    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? 🤷🏽‍♂️

    Reply
    • Heather says

      September 16, 2018 at 2:09 pm

      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.

      Reply
  142. Tab says

    September 18, 2018 at 7:41 pm

    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!

    Reply
  143. Sarah says

    October 1, 2018 at 6:24 pm

    Add a pinch of salt and vanilla along with pumpkin pie spice

    Reply
  144. Courtney says

    October 3, 2018 at 10:45 pm

    Salted or unsalted butter?

    Reply
    • Heather says

      October 3, 2018 at 11:27 pm

      I prefer unsalted, but if you only have salted butter that’s okay too.

      Reply
  145. Sasie says

    October 9, 2018 at 9:52 pm

    I was wondering if anyone tried this recipe with muffins? If so how long to bake and at what temperature?

    Reply
  146. Paul says

    October 12, 2018 at 1:14 pm

    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.

    Reply
    • Heather says

      October 12, 2018 at 2:16 pm

      Hi Paul – haha, I love hearing stories like that and I’m so happy you and your family loved the recipe!!! Thanks for sharing 🙂

      Reply
  147. Joanie says

    October 17, 2018 at 6:22 pm

    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?

    Reply
    • Heather says

      October 17, 2018 at 9:58 pm

      Always use a (hand or standing) mixer if you can. It allows all of the ingredients to perfectly blend together and just plain easier 😉

      Reply
  148. Leslie says

    October 17, 2018 at 6:55 pm

    Hey there I am wanting to make this but I ly have one cup of white sugar… Have you ever substituted brown sugar?

    Reply
    • Heather says

      October 17, 2018 at 9:55 pm

      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.

      Reply
  149. Madalyn says

    October 17, 2018 at 8:44 pm

    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

    Reply
  150. Ligi says

    October 20, 2018 at 2:23 pm

    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

    Reply
  151. Martha Sanchez says

    October 25, 2018 at 12:58 am

    The best banana bread recipe! My entire family absolutely loves…. Very moist. Thank you for sharing!

    Reply
  152. Dre says

    October 27, 2018 at 5:58 pm

    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!

    Reply
  153. Heather R says

    October 28, 2018 at 6:46 pm

    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!

    Reply
  154. Lorna Escobar says

    November 17, 2018 at 6:33 pm

    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!

    Reply
  155. Donna Tarvis says

    November 21, 2018 at 7:09 pm

    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 🙂

    Reply
  156. Esther Osk says

    December 19, 2018 at 4:33 pm

    Love it , best banana bread ever!! 🙂 thank you!

    Reply
  157. Esther Osk says

    December 19, 2018 at 4:34 pm

    Best banana bread ever 🙂 thank you

    Reply
  158. Tania says

    January 9, 2019 at 4:37 am

    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.

    Reply
  159. Ed says

    January 14, 2019 at 4:45 pm

    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. 😉

    Reply
  160. Linda says

    January 17, 2019 at 4:34 pm

    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

    Reply
  161. Katie T says

    January 21, 2019 at 12:17 am

    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.

    Reply
  162. Kelly says

    January 30, 2019 at 12:22 am

    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.

    Reply
    • Heather says

      January 30, 2019 at 9:31 pm

      My recipe isn’t like other banana bread recipes 😉 It is 5 eggs. Hope you enjoy it!

      Reply
  163. Fabi says

    February 1, 2019 at 12:25 pm

    Best banana bread ever.
    Thank you for sharing!!
    So moist and perfect!!!!

    Reply
  164. Sandy says

    February 2, 2019 at 10:45 pm

    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!

    Reply
  165. Nora says

    February 25, 2019 at 9:41 pm

    Fantastic banana bread! So moist. Thank you for the wait 1 hour tip.

    Reply
  166. Wayne says

    March 22, 2019 at 7:54 pm

    Do you mash the bananas first, or what, sorry never made it before but would love to try yours.

    Thank you

    Reply
    • Heather says

      March 24, 2019 at 12:50 am

      No need to mash the bananas beforehand. You simply add them to the bowl and mix with the other ingredients.

      Reply
  167. Sandra says

    March 25, 2019 at 4:25 pm

    It is amazing and thank you for sharing the recipe

    Reply
  168. Heather says

    April 6, 2019 at 12:16 am

    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 !

    Reply
  169. Debbie says

    April 10, 2019 at 4:03 pm

    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!

    Reply
  170. Jocelyn says

    April 12, 2019 at 6:59 pm

    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?

    Reply
    • Heather says

      April 12, 2019 at 7:57 pm

      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!

      Reply
  171. Lindsey says

    April 20, 2019 at 2:45 am

    Love this recipe, thinking about adding some cinnamon next time to jazz it up a little but regardless it’s still amazing.

    Reply
  172. Kristen says

    May 9, 2019 at 2:09 am

    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. 🙂

    Reply
  173. Deanna says

    May 25, 2019 at 2:45 am

    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

    Reply
    • Heather says

      May 25, 2019 at 2:55 am

      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!!

      Reply
  174. Ashley says

    June 13, 2019 at 2:15 pm

    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!

    Reply
    • Heather says

      June 17, 2019 at 10:40 pm

      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!

      Reply
  175. Sandi B. says

    June 17, 2019 at 9:30 pm

    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.

    Reply
    • Heather says

      June 17, 2019 at 10:42 pm

      Oh Sandi that makes me so happy to hear that!! I love it! Thank you!!

      Reply
  176. Julie Vick says

    July 1, 2019 at 3:11 am

    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.

    Reply
  177. Rickki says

    July 7, 2019 at 8:04 pm

    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?

    Reply
  178. Dee says

    July 20, 2019 at 10:21 pm

    GUUUURRRRLLLL!!!!! THIS RECIPE IS ON POINT!!!! My husband loves it so very much! Thank you!!!

    Reply
  179. Shirley says

    July 26, 2019 at 1:19 am

    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.

    Reply
  180. Lesley Frazier says

    August 9, 2019 at 2:29 pm

    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!

    Reply
  181. Lisa says

    August 29, 2019 at 6:57 pm

    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!

    Reply
  182. Mandy says

    September 8, 2019 at 4:50 am

    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!

    Reply
  183. Jill Whittle says

    September 16, 2019 at 11:02 pm

    I have tried multiple banana bread recipes on Pinterest but they were all dry. Looking no more. This is the perfect recipe. Thank you

    Reply
  184. Tara says

    September 18, 2019 at 4:05 pm

    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.

    Reply
  185. Dorryne says

    October 2, 2019 at 2:20 am

    The best banana bread I’ve ever made, super moist. Thanks for sharing the recipe.

    Reply
  186. Nicole says

    October 12, 2019 at 5:54 pm

    How long would I bake if I wanted to make muffins?

    Reply
  187. Nicole Miller says

    October 30, 2019 at 6:51 pm

    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?

    Reply
  188. Hannah says

    November 24, 2019 at 5:16 pm

    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!

    Reply
  189. Ashley says

    December 27, 2019 at 2:53 am

    Hi Heather, the center of my loaves collapsed and I did everything on your recipe. What did I do wrong?

    Reply
  190. Chuck says

    January 1, 2020 at 7:15 pm

    How high do you fill a traditional loaf pan?

    Reply
  191. CS says

    February 4, 2020 at 11:25 pm

    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

    Reply
    • Heather says

      February 11, 2020 at 12:10 am

      I’m so glad you loved the recipe!

      Reply
  192. Mike James says

    February 10, 2020 at 10:08 pm

    I made this today and it is so good thanks for sharing.

    Reply
    • Heather says

      February 11, 2020 at 12:11 am

      It makes me so happy to hear when someone loves this banana bread!

      Reply
  193. Anrol says

    February 15, 2020 at 7:40 pm

    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.

    Reply
  194. Steph says

    February 16, 2020 at 2:36 pm

    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!!!

    Reply
  195. Shannon says

    February 23, 2020 at 5:21 pm

    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.

    Reply
  196. Karissa says

    March 23, 2020 at 7:58 pm

    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.

    Reply
  197. Carol says

    March 27, 2020 at 7:01 pm

    I made this today and glad I did!! I made four loaves, and again I am glad!!! So moist.

    Reply
  198. Wes says

    April 8, 2020 at 3:59 pm

    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!

    Reply
    • Heather says

      April 10, 2020 at 2:33 am

      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.

      Reply
  199. Grace says

    April 16, 2020 at 3:37 am

    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.

    Reply
  200. Donald says

    September 3, 2020 at 8:54 pm

    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!! 😊🤙😎🙂😋

    Reply
    • Ada says

      September 7, 2020 at 6:04 pm

      Glad you enjoyed it! Share it with everyone!

      Reply
  201. Amanda says

    October 26, 2020 at 6:56 am

    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.

    Reply
    • Ada says

      November 6, 2020 at 4:21 am

      Glad it turned out perfect! Hope you enjoyed!

      Reply
  202. Mo says

    November 8, 2020 at 7:22 pm

    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!

    Reply
    • Ada says

      January 20, 2021 at 5:14 am

      Thank you for sharing! I appreciate your support. 🙂

      Reply
  203. Kristie says

    December 11, 2020 at 5:50 pm

    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!

    Reply
    • Ada says

      December 14, 2020 at 11:05 pm

      That’s great that you’re able to mix it up! Glad it’s a family staple 🙂

      Reply
  204. Anna says

    January 16, 2021 at 10:44 pm

    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!

    Reply
    • Ada says

      January 20, 2021 at 5:07 am

      That sounds delicious as well! You’re welcome!

      Reply
  205. Rachel says

    March 1, 2021 at 8:45 pm

    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.

    Reply
  206. Ace says

    March 14, 2021 at 2:39 am

    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!

    Reply
    • Ada says

      April 4, 2021 at 10:38 am

      Hello! Maybe trying vegan eggs I know some supermarkets have that option.

      Reply
  207. Misti says

    March 30, 2021 at 11:56 pm

    Is the batter runny? I keep second guessing myself how much flour I put in it! 🤦🏻‍♀️

    Reply
    • Ada says

      April 4, 2021 at 10:40 am

      Hello! How did it turn out?

      Reply
  208. Jessica says

    June 8, 2021 at 3:12 pm

    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!

    Reply
  209. Tamara says

    July 3, 2021 at 3:09 am

    I love this recipe so much! I’ve made it several times now and it’s perfect, every time! Thank you!

    Reply
  210. Abbid says

    October 8, 2021 at 11:05 pm

    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!

    Reply
  211. Becky says

    December 25, 2021 at 5:34 pm

    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!

    Reply
    • Ada says

      February 10, 2022 at 2:41 am

      That sounds delicious! I hope you had a great holiday!

      Reply
  212. Cassandra says

    March 28, 2022 at 1:58 am

    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!!!

    Reply
  213. Christine says

    April 2, 2022 at 8:44 pm

    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.

    Reply
  214. Peggy says

    August 23, 2022 at 7:56 pm

    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.

    Reply
  215. Aline Terrell says

    October 12, 2022 at 10:55 pm

    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!

    Reply
    • Ada says

      October 24, 2022 at 12:57 am

      Thank you for your kind words! Really means a lot!

      Reply
  216. Drina says

    April 14, 2023 at 11:33 am

    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.

    Reply
  217. Jennifer says

    September 13, 2023 at 9:26 pm

    I’ve been making this recipe for years, everyone loves it!
    I add extra banana and chocolate chips and cook in a Bundt mould turns out perfect every time.
    Thank you for sharing this wonderful recipe ☺️

    Reply
    • Ada says

      September 29, 2023 at 10:21 pm

      Thank you for your support!

      Reply
  218. Nerissa says

    November 22, 2024 at 5:51 am

    Look no further. This is the only banana bread recipe you need. I’m not sure what is different about it. Just trust!!
    Thank you for sharing.

    Reply
  219. Martha says

    January 1, 2025 at 6:04 pm

    Thank you for sharing this delicious and easy to make banana bread. I used gluten free flour (1 to 1) and it worked great.

    Reply
  220. Marcy says

    February 23, 2025 at 12:50 am

    First attempt with this recipe. It did not turn out well for me. I baked in aluminum loaf pans for 60 minutes. The loaves sunk in the middle and it burnt quickly. I checked at 15 minutes and it was still soggy. Then in 10 minutes it turned to charcoal. 🥺

    Reply
  221. Emms says

    March 21, 2025 at 2:57 am

    Wouldn’t ever make again, took over 3 hours to bake!!!! Waste of time and resources.

    Reply
    • Ada says

      May 13, 2025 at 12:30 am

      So sorry that was your experience!

      Reply
  222. Anita says

    April 1, 2025 at 10:39 am

    I have made this recipe a number of times and it’s always come out really nice. My family loves it. Thank you so much for sharing

    Reply
    • Ada says

      May 13, 2025 at 12:29 am

      I’m so happy to hear you’ve made the recipe multiple times and that it’s a hit with your family – happy baking!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Oh hi there!

Welcome to Forks 'N' Flip Flops! I'm Ada. Along with my collaborator, Monic, we are two Southern Californians who enjoy creating tasty recipes for our hungry readers. We are thrilled to share exciting dishes that you and your family will love to make over and over again! Read More…

Search the Site

Subscribe

Sign up via email to my blog!

Top Posts

Low Carb Basque Cheesecake

Low Carb Basque Cheesecake

posted in Desserts, Recipes

Melon Ball Salad

Melon Ball Prosciutto Salad

posted in Appetizers, Recipes, Side Dishes

Sheet Pan Sausage and Veggies

Sheet Pan Low Carb Sage Sausage and Veggies

posted in Main Dishes, Recipes

Oatmeal Breakfast Recipes

10 Oatmeal Breakfast Recipes You Never Knew Existed

posted in Breakfast, Recipes

cauliflower-sausage-casserole

Cauliflower Sausage Casserole

posted in Main Dishes, Recipes

Winter Harvest Salad

posted in Appetizers, gluten free, LifeStyle, Side Dishes

Yum

DON’T MISS A POST!

Enter your email address to subscribe to this blog and receive notifications of new posts via email.

Instagram


Categories

Archives

Copyright © 2025 · Tasteful theme by Restored 316

Copyright © 2025 · Tasteful Theme on Genesis Framework · WordPress · Log in