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Quick Banana Bread Recipe

This quick banana bread recipe uses a special technique to bring out all of the sweet juicy goodness from your bananas resulting in a moist, delicious loaf.

loaf of banana bread

I love banana bread but for a long time I didn’t particularly enjoy making it.  It used to seem like a tricky beast to get it just right.

I started subscribing to Cook’s Illustrated and am highly impressed with what I had seen.  The first piece of mailing that I got was Cook’s All-Time Best Recipes:  Foolproof Favorites from 20 Years of Cook’s Illustrated.  I love just about everything about it, except that the body of Cook’s Illustrated magazine is in black and white.  (I can understand how that is cost-effective, but I love to look at color photos.)

Anyway, there is a recipe for Ultimate Banana Bread (page 68-69.)  The article discusses how the riper the banana the more fructose is produced.  (Think sugar.)  Then there is a piece about banana juice.  Cook’s Illustrated instructs the reader to microwave bananas to extract the juice, strain it, and then reduce it.

ripe bananas

How I Made Cook’s Illustrated Banana Bread

I like to take shortcuts, so I just microwaved my bananas and poured the juice first into the batter, then added the bananas themselves.

banana juice

They also place sliced bananas on top (“Shingle Your Loaf”) to add more flavor before baking.  I omitted this step.

I was reluctant to bake it for the 55 minutes like they suggest because my oven is an ole cranky gal and I often have problems getting baked items just right.  (Okay, sometimes it probably is operator error, but trust me – my oven is about to croak.  Sometimes I hear her groan after I have used her and turned her off.  I am afraid she is going to fall out on my floor one day.)

The top had a beautiful color and the texture makes me want to ply it off and eat it immediately.   It was like eating a”muffin top.”

The hardest part about this bread was waiting for it to cool.

loaf of banana bread
banana bread in a loaf pan
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4.42 from 48 votes

Banana Bread

This quick banana bread recipe uses a special technique to bring out all of the sweet juicy goodness from your bananas resulting in a moist, delicious loaf.
Course Breads
Cuisine American
Keyword Banana Bread, bananas, quick bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 339kcal
Author Lynda


  • 4 ripe bananas
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick unsalted butter softened
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • demerara or granulated sugar for dusting


  • Preheat oven to 350 degrees. Spray loaf pan with non-stick spray.
  • Peel bananas and place in a microwave safe shallow bowl. Microwave on high for 3 minutes. Allow it to cool for 5 to 10 minutes.
  • Combine flour, baking soda, and salt and set aside.
  • Whip butter on high-speed in large bowl of an electric mixer. Add brown sugar and mix until well combined. Add eggs and vanilla.
  • Slowly pour banana “juice” into batter in mixer and blend. (Remember that there are eggs in the batter and the juice is still hot/warm. You have to temper the batter.)
  • Add bananas and mix until incorporated.
  • Add flour and mix until smooth.
  • Pour into prepared pan and Sprinkle top with sugar. Bake for 50 – 55 minutes or until done.
  • Remove to wire rack and allow to cool.



Serving: 1slice | Calories: 339kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 328mg | Fiber: 2g | Sugar: 24g

When you make it, feel free to add nuts or chocolate chips to the batter before baking.  Those would be tasty additions that compliment the bananas.

slices of banana bread

How do you like your banana bread?

For a different take on banana bread, check out this video from Cosmopolitan Cornbread:

 More recipes that will start your day right:

Overnight Maple French Oats
Easy Paleo Chocolate Ice Cream
Recipe Rating

Lynn Edwards

Saturday 9th of January 2021

I have a similar recipe ...sam ingredients BUT 2 cups flour an 7-8 is my sounds like it would never 'set up'...but it does... beautifully

J mcckay

Thursday 7th of January 2021

I will try using this recipe.


Thursday 7th of January 2021

Please come back and tell me how it turned out!


Tuesday 17th of February 2015

This was wonderful. It looked like bananna bread, tasted like bananna bread. It was easy too! I did make a few changes: I used White Whole Wheat flour, smart balance instead of butter, 1/3 cup of Agave Nector instead of sugar. Highly recommend it! Thanks, Helen


Wednesday 18th of February 2015

Thanks, Helen. You have inspired me to rethink it - I wonder how substituting honey would work and just might try it.


Sunday 17th of November 2013

This recipe is [**** - edited for language]. I made it the way it said to, and it came out bland, and tasting like old, overripened bananas. I don't think microwaving the bananas is a good idea; it smelled gross, ruined the flavor, and barely made any juice. Don't waste your time with this abomination. I wish I hadn't.


Saturday 16th of January 2021

@Lynda, you can also bake the bananas for 15-20 minutes in oven at 350.


Monday 18th of November 2013

I am sorry that the recipe did not work for you. My family and I loved it. There are other recipes posted on the internet that call for microwaving bananas before using them. (

Dianna @ oyveyaday

Thursday 19th of September 2013

I definitely prefer nut-free!! Bread should not be crunchy. :D