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banana bread in a loaf pan
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4.45 from 54 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.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Breads
Cuisine: American
Keyword: Banana Bread, bananas, quick bread
Servings: 8
Calories: 339kcal
Author: Lynda


  • 4 ripe bananas
  • 1 ¾ cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 stick unsalted butter softened
  • ¾ 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.



To make chocolate chip banana bread, fold in 1 cup semisweet chocolate chips before placing dough in loaf pan (step 8). Bake for 50 – 55 minutes or until done.
For banana walnut bread, follow directions through step 7.  Fold in 1/2 cup toasted walnuts and pour batter to the prepared pan. Bake for 50 – 55 minutes or until done.


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