Banana Banana Bread


This banana bread recipe creates the most delicious, moist loaf with loads of banana flavor. Why compromise the banana flavor? Friends and family love my recipe and say it's by far the best! It tastes wonderful toasted. Enjoy!

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
1 9x5-inch loaf

Our most popular banana bread is moist, delicious, and absolutely packed with banana flavor. This Allrecipes community favorite will quickly become your go-to banana bread recipe!

loaf of Banana Banana Bread with butter
Meredith Food Studios

Banana Bread Ingredients

You likely already have all the ingredients you'll need for this banana bread recipe on hand. If not, here's what to add to your grocery list:

· Flour: All-purpose flour gives the banana bread structure.
· Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise.
· Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.
· Butter: A stick of butter lends richness, moisture, and irresistible flavor.
· Brown sugar: Brown sugar sweetens things up and adds a hint of warmth.
· Eggs: Eggs act as a binding agent, which means they hold the batter together.
· Bananas: Of course, you'll need bananas! Choose overripe bananas.

One Slice of Banana Bread
Allrecipes / Grace Elkus

How to Make Banana Bread

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this simple banana bread:

1. Combine the dry ingredients in one bowl.
2. Beat the butter and sugar in another bowl. Add the eggs and mashed bananas.
3. Add the wet mixture to the dry mixture.
4. Pour the batter into a loaf pan and bake in a preheated oven.

How to Make Banana Bread Moist

This banana bread is super moist thanks to butter, eggs, and brown sugar (which adds more moisture than white sugar). Plus, mashed bananas have plenty of moisture on their own. Make sure you store the banana bread properly to keep it moist for several days.

How Long to Bake Banana Bread

This banana bread recipe should be perfectly baked after about an hour in an oven preheated to 350 degrees F. You'll know it's done when a toothpick inserted into the center of the loaf comes out clean. Make sure you let the bread sit in the pan for about 10 minutes before turning it out. Otherwise, it might not stay in one piece.

top-down view of a loaf of banana bread on a cutting board, with the first three slices cut off an end

Tips and Tricks From An Expert

“This is a no-fuss recipe,” according to culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). “I love a plain, simple banana bread.” Here are a few banana bread tips and tricks from the expert: 

  • Avoid choosing green bananas. Instead opt for ripe bananas that are yellow with a few brown spots. 
  • The best and easiest way to mash bananas? With a fork! 
  • The recipe calls for a 9x5 loaf pan, but it’s fine if you have something smaller – just increase the cook time by a few minutes. 

How to Store Banana Bread

Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly.

How Long Does Banana Bread Last?

Banana bread will last for about four days at room temperature. If you freeze it, banana bread will last two to four months.

Can You Freeze Banana Bread?

Yes, you can freeze banana bread! Wrap the cooled loaf tightly in one layer of storage wrap, then one layer of aluminum foil. You can also freeze each slice individually if you don't plan to thaw the whole loaf at once.

Allrecipes Community Tips and Praise

"This was a very simple and quick recipe to make," according to LESLIE J. "I only added one teaspoon of vanilla extract just because I like the flavor of vanilla. It has a firm crust with a moist middle."

"Simple recipe that never fails," says Jheley. "We Love it! It's now my go-to! I've added nuts, vanilla, cinnamon and chocolate chips (not all at once, but as variations just to experiment a bit and they've all been great) I've also made them as muffins and it literally never fails!"

"This turned out so yummy," raves Britt Pfaff. "I'm pretty sure this is the recipe I use every year but always forget! The only change I made was adding vanilla extract and walnuts. I doubled the recipe to make two loaves and my 6-year-old daughter loved making it with me!"

Editorial contributions by Corey Williams


  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ¾ cup brown sugar

  • ½ cup butter

  • 2 eggs, beaten

  • 2 ⅓ cups mashed overripe bananas


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

  2. Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined. Pour batter into the prepared loaf pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

    a high angle view of a fresh baked, partially sliced, loaf of banana bread. One slice has melting butter on top.
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

229 Calories
9g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 229
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 51mg 17%
Sodium 223mg 10%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 14g
Protein 4g
Vitamin C 4mg 19%
Calcium 20mg 2%
Iron 1mg 7%
Potassium 204mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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