Recipe By Joy
Rating
Published Jun 19th
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 1 9x5-inch loaf Calories 225

This easy banana bread recipe is quick to prepare, and everyone always comes back for seconds!

Recipe Ingredients

  • 3 ripe bananas, mashed
  • 1 cup white sugar
  • 1 egg
  • ¼ cup melted butter
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Nutrition Facts

  • Calories 225
  • Carbohydrate 42.4 g
  • Cholesterol 30.8 mg
  • Fat 5.4 g
  • Fiber 1.4 g
  • Protein 3 g
  • Saturated Fat 3.1 g
  • Sodium 398.8 mg
  • Sugar 24.4 g

Chef's Notes

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Reviews

  1. My wife and I love this, and we made some slight modifications which we believe incredibly enhance the original, already excellent recipe. (You won’t regret these very easy additions.) To the batter, add 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract, in addition to chopped walnuts, chopped pecans, dried cranberries, and pepitas/pumpkin seeds. - Read more ...
  2. This is a really good simple recipe. 2 important tips!! DO NOT OVERMIX THE BATTER. Just mix enough to incorporate ingredients. That's the trick to a moist banana bread. Also make sure your baking soda is FRESH. I did add a couple of my favorite ingredients and it turned out oh so good. I used - Read more ...
  3. Yummy and moist! I followed directions exactly but only had 1/2 cup of sugar on hand but it still had just the perfect amount of sweetness thanks to the bananas! I also added a pinch of cinnamon and about a tsp. of vanilla extract. My loaf turned out moist and fluffy. Perhaps the reason why - Read more ...
  4. didn't rise at all ... would recommend adding some baking powder otherwise good taste
  5. I doubled the recipe for two loaves. Cooked one in a dark metal pan and the other in glass. The glass one baked more slowly and evenly. I made a couple changes to the recipe: for a double recipe I decreased sugar to 2/3c brown sugar and 2/3c white sugar. I also added about a - Read more ...
  6. After trying to bake banana bread one time years ago and miserably failed, I decided to look for a simple recipe. This was amazing! Was not soggy in the middle at all like the one I had made years ago. I did add a splash of vanilla extract and added walnuts to the top. Also, - Read more ...
  7. This was the best banana bread I have ever made. Came out so moist and absolutely delicious. It's very easy to make aswell which is an added bonus. The bananas I had were quite small so I used 4, I only had self raising flour so omitted the baking powder and salt, and added 5ml - Read more ...
  8. This is very similar to the banana bread my mother made - simple, moist, and tasty with the banana the star. The only thing I would change might be using baking powder instead is baking soda to try to get a bit more rise. I will be making this again and again especially since Marianne - Read more ...
  9. I used 2 1/2 bananas that came to 1 1/3 cups of mashed to make this bread, and the sugar I used was Sugar in the Raw organic cane sugar. The bread itself turned out to be a smaller loaf than what I've made in the past, and it was easy to make because of - Read more ...
  10. I did't get to try this yet, but the family LOVED it! I only had 4 large-ish bananas, so I just used those, which worked out fine. Also, I did reduce the salt to only 1 teaspoon b/c I felt that 2 would be too much. This baked longer than an hour in my oven...had - Read more ...

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