Recipes

ultimate banana bread

I know, I know, you don’t need to tell me that there are already four banana bread recipes on this site, plus four additional banana cakes, and that’s probably enough, right? Genuinely, I believed I was done too, that the Banana Baked Goods course at SK University* had been completed. But then a few things happened. After creating the pumpkin bread of my dreams and what I hope will be the last zucchini bread recipe you’ll ever need over the last couple years, it began to bother me that the banana bread recipes on the site lacked what these have: a towering height and a crunchy top that will be hard not to lift off in one giant tile and swiftly coat the underside with salted butter. So, I created one and I’ve been keeping it to myself for over a year because, see above: SK is probably at Banana Bread Capacity. But over the last few weeks of, well, not doing a whole lot else, I can’t help but notice that we’ve all been making a whole lot of banana bread. And I think you might like this one instead.


what you'll need, and yes, that's five bananasit will mash down to much lesstwo heaped cups of mashed bananasadd sugar, then eggswhisk in dry stuff, then flourfilled almost to the brim

Now, here’s the deal: You’re going to need 5 bananas. You might only use 4 but we are going to need 2 heaped mashed cups and that, for me, usually required part or all of the 5th banana. You’re not allowed to balk at the recipe using a full cup of sugar or two additional tablespoons on top — when you make a banana bread that’s 1.5x the volume of most, you need more of each ingredient (crazy, I know). You’re going to need to take a risk, that is to fill an exactly 6-cup (9×5-inch) loaf pan nearly to the brim and watch as the banana bread climbs to and even a little over it while it bakes. I’ve made this a few times and it’s never spilled over — you might want to put a tray underneath the first time, to play it safe because no matter how bored you are, I bet you’re not scrub-the-oven-just-because bored. You’re going to need to bake this for an hour, during which it will get quite dark on top but I promise, it will not taste burnt. And if you can bear it, you should wait until tomorrow to cut into it. It’s fine today but it’s excellent tomorrow. The top is as crunchy as a pretzel, the inside is plush and perfectly-crumbed, yet less squidgy than previous iterations. I can’t wait to make more.

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* Please note additional appendices of Banana Tarte Tatin in The Smitten Kitchen Cookbook and Banana Bread Roll in Smitten Kitchen Every Day. No banana word yet on this baby.

Previously

Six months ago: Chickpea and Kale Shakshuka
One year ago: Essential French Onion Soup
Two years ago: Asparagus and Egg Salad with Walnuts and Mint
Three years ago: Cornbread Waffles and Mushroom Tartines
Four years ago: Sesame Soba and Ribboned Omelet Salad and Apricot Hazelnut Brown Butter Hamantaschen
Five years ago: The Consolation Prize (A Mocktail) and Baked Chickpeas with Pita Chips and Yogurt
Six years ago: Whole-Grain Cinnamon Swirl Bread
Seven years ago: Lentil and Chickpea Salad with Feta and Tahini
Eight years ago: Soft Eggs with Buttery Herb-Gruyere Toast Soldiers
Nine years ago: Spaetzle
Ten years ago: Irish Soda Bread Scones and Spinach and Chickpeas
Eleven years ago: Cream Cheese Pound Cake with Strawberry Sauce and Bialys
Twelve years ago: Caramel Walnut Banana Upside Down Cake and Swiss Easter Rice Tart
Thirteen years ago: Mixed Berry Pavlova

Ultimate Banana Bread

  • Servings: 8 to 10
  • Source: Smitten Kitchen
  • Print

Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two on the side. When making this for the first time, place a sheet pan underneath, just in case it spills over but I can promise you that in several tests, mine never has.

  • 1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
  • 1 cup (190 grams) packed light brown sugar
  • 2 slightly heaped cups (about 18 ounces or 510 grams) (updated weight, see why) of mashed banana, from 4 extra-large or 5 medium-large bananas
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon fine sea or table salt
  • 1 heaped teaspoon ground cinnamon
  • A few gratings of fresh nutmeg (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups (260 grams) all-purpose flour
  • 2 tablespoons (25 grams) raw or turbinado sugar (on top)

Heat oven to 350 degrees F. Butter a 6-cup (9×5-inch) loaf pan (see note up top if yours is smaller) or coat it with a nonstick cooking spray and set aside.

Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed banana. Whisk in eggs and vanilla. Sprinkle the surface of the batter evenly with salt, cinnamon, nutmeg (if using), baking soda, and baking powder, and whisk until the ingredients are fully dispersed in the batter, and then whisk 10 more times around the bowl because it’s better to be overly cautious than to end up with unmixed pockets. Add flour and stir until combined. Scrape batter into prepared loaf pan. It should come to just over 1/2-inch from the top rim. Sprinkle the top of the batter with the raw sugar; it will seem like a lot but will bake up beautifully.

Bake banana bread for 55 to 65 minutes. It is done when a toothpick or skewer inserted into the bread is batter-free — be sure to check the upper third as well, near the rim of the pan; that’s where I’d find the unbaked pockets of batter hanging out. The bread will get very dark but will not taste burnt.

Let cool in pan. This banana bread is good on the first day but exceptional on the second and third, if you can bear to wait.

To store: Leave the banana bread in the pan, uncovered. Once cut, press a piece of foil against the cut side of the remaining loaf but leave the top uncovered — you worked hard for that crunchy top and should not sacrifice it to humidity. It keeps for five days at room temperature, possibly a week in the fridge, but it vanishes in two to three days, max, so you, like us, might never find out.

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435 comments on ultimate banana bread

  1. Jessica

    Funny- I just made your jacked up banana bread recipe yesterday (without jacking it up) after searching for a more recent one. Looking forward to trying this one!

    1. Becky

      I needed this yesterday!!!!!!!! I had 5 bananas that came to 2 cups (THANK YOU for having a real measure and not “2 medium bananas”) but my usual recipe only uses 1.5. I had hoped to make a double batch. Anyway when I can find bananas again I am alllllll over this recipe.

      1. Kinga

        Made this today! With Nutella swirls. Cannot wait to try it. It is currently cooling. Had no issues with it spilling out and my pan is the same size as the one in your recipe.

      2. angela

        I just put it in the oven! Licked the spoon, and raw it’s delicious!! I added walnuts. Can’t wait ‘til it’s baked!! Perfect quarantine comfort food!!❤️

  2. Constance N.

    Can not wait to make this once I get my hands on bananas. I am going to make them in a muffin pan and add nuts, because nuts are required in banana bread in my mind :)

      1. Anna Dedon

        Just made this and it’s delicious but got a bit dense toward the bottom. The top is light and fluffy though! Anything I can do to avoid this difference?

    1. Aimee

      I made this this morning and it turned out perfectly! It’s light and moist, and the crunchy lid takes it over the top. I added some pecans. Thanks for sharing. This recipe is a keeper.

  3. Lynne in MI

    Ha! your timing is perfect Deb. I’m trapped here at home with my WFH table overlooking a bowl with 5 bananas that hubs has declared “rotting”. I’d been paying with math to determine if I could get 2 loaves of Jacked Up Banana Bread, but will now try out this one. It will get bonus walnuts because it’s required in this house. Something to keep me busy until my new pet Beast the sourdough starter gets a little further along. Thanks.

    1. Kelly

      I made this last night and added 1.5 tablespoons because this loaf is a little larger than the jacked up recipe. Worked perfectly :)

    2. Lillian

      I’ve been buy way too many bananas lately and have tried a few recipes for banana bread. To make it vegan I substituted margarine for butter and “flax eggs” for eggs, and I have to say I am SO pleased how this recipe helped me achieve a moist banana bread that is light and delicious. My new go-to recipe for Banana Bread. Thank you!

    1. Brooke

      We made it today and it was a good base for future interactions for us! I found it to be too sweet for our tastes. If we reduced the sugar by 1/2 would we need to reduce any other ingredient to compensate (Ie liquid)?
      Thanks for all you do!!

    1. Sam

      I wasn’t feeling loaf either. I baked it as muffins x 25 minutes and that worked out. I did add 1 cup of chocolate chips though.

  4. Sara

    This looks amazing! Do you have any suggestions for replacing the eggs? My hubs is allergic and I have yet to find a good egg-free banana bread recipe. Sigh.

    1. Astrid

      I’m allergic as well and just made the jacked up banana bread, before I discovered this new recipe.

      I replaced the egg for 3 tbsp chickpea water from a can of chickpeas (aka aquafaba, 1 egg = 3 tbsp aquafaba).

      I also replaced the butter for non dairy butter, because allergies. Works like a charm!

      Can’t wait to make this new version!

        1. Bonnie

          Since I am quarantined…no bananas, but lots of frozen ones. Think I could defrost them for this recipe? I have never tried frozen bananas in baked goods- just smoothies!

          1. Lori

            Bonnie: Yes, you can use your frozen bananas successfully in this recipe. Defrost some frozen banana chunks, then whip with a fork to “mash”. If you do this in a glass measuring cup you can prep the exact amount that you need. I’ve used frozen bananas many times for recipes like this and they work well. Good luck!

    2. Jourdan

      Hello! The Superiority Burger banana bread doesn’t use any eggs and is delicious— I highly recommend it! You can probably find the recipe online, if you don’t have access to the cookbook.

      1. Erin

        Hi there! I am desperately looking for this Superiority recipe online. I thought I knew it by heart, but can’t remember the measurements! Any chance you can share? :)

    3. Rae

      I use Bob’s Red Mill Egg Replacer in nearly all of my baking for my egg-allergic daughter- works great most of the time!

    4. Claudia

      The kitchn tested the 8 best egg replacements and found carbonated water was the best
      thekitchn.com/best-egg-substitutes-baking-23003895%3famp=1

  5. Lauren Wolkoff

    We are definitely on the same page! I just made your amazing jacked-up banana bread on Sunday and decided to improvise and give it the zucchini bread crispy lid treatment because… yum. I made the recipe as usual and then put a few tbs of turbinado sugar on top. It is absolutely amazing. Next time I will try this one!

    1. Amanda

      I’ve made this once with all-purpose flour and once with bread flour (and some other substitutions) and the results were pretty consistent. The bread flour version was perhaps a little less tender.

  6. Donna

    Hi Deb – Thank you so much for sending such positive vibes during this time! We live in Syracuse, so the wave has been rolling over us. Sometimes NYC seems a million miles away, another world, and sometimes, like now, you are our next-door neighbors. Sending you best wishes that you all stay safe and sane over there!

    Wow, this bread – I just sent the link to my husband, who is considered essential; he has been baking up a storm​​, he loves banana bread, so I am sure we will be sampling this soon – he will probably come home tonight with the recipe printed and five bananas! I am so looking forward to this!

    I do have a question tho – why no nuts? Is that a personal preference, or does it have something to do with the baking? Just wondering!

    I think we are going to start baking all the cookies in your cookbooks, in order; we started this once before but life got in the way. Suddenly, we now have the time….all we need to do is try to do this and stay skinny! Thanks again and sending our best wishes to you and yours….

  7. Anne

    Great timing—we didn’t eat the bananas quickly enough and I couldn’t tossing them into the freezer with the last ones that we ignored.

    1. Evelyn Ferraro

      Hi Deb
      What type of flour would work to make it gluten free and would it still be the Ultimate? Lol. And any further changes when making the substitution?
      Thank you Ev Ferraro

      1. Alene

        I’m thinking about trying it with a 1 for 1 gluten free flour because it uses so many bananas! My husband has been making noises about throwing them away, but that’s a sin in my book. I’ll report back if I do.

      2. Alene

        I used Cup 4 Cup gf flour. I probably should have used about 1/4 cup more because of the amount of bananas. It is delicious but definitely squidgy inside. I thought that might happen. Next time, maybe 1 less banana and 1/4 cup more gf flour. But it does taste good, but possibly too wet for me. Baked it an extra 10 minutes, covered on top, too. Oh well. I did use up most of my huge bunch of bananas though. They were going into the garbage anyway. The trials and tribulations of baking gluten free.

  8. Annie N

    I can’t find any flour in the store right now, so I am rationing the AP flour. Have plenty of white whole wheat flour. Can I do half WW and half cake flour?

    1. Annie N

      Update: Baked this banana bread with 1/2 white whole wheat flour and 1/2 cake flour. Everything was weighed. It is delicious. The crumb is tender and moist (sorry for the lack of a better descriptor), but not claggy. I like the level of sweetness. Just right, for me. It used up more than half the bananas in my freezer. I will make another one tomorrow and clear out the frozen banana stockpile :). Thank you, Deb!

          1. Katharine

            I made it exactly to recipe BUT I only had wheat flour. While extremely tasty, mine was sadly a bit on the dry side. I think with wheat flour I would add some extra liquid or possibly some oil to prevent this next time.

      1. Amanda

        Did you stick with 5 bananas or make sure it was 2 cups? Mine were pretty regular size bananas but definitely list volume from freeze/thaw.

        1. Annie N

          @Amanda, sorry for the late reply. I’m just seeing your question now.

          I actually weighed out the amount of bananas, all 680 grams.

        2. KimG

          I made this and all I can say is thankyou thankyou thankyou. I don’t even like banana bread, at least I didn’t before, but now I’m in love. I tried this out mostly to put in the freezer for my daughter’s fiance for after virus, but it’s almost gone. It was superb day one, heavenly day 2 and maybe even better today, day 3. I can’t wait to try it right out of the freezer and into the toaster, the way I eat zucchini bread. I hadn’t thought of adding bourbon, but I did think about rum.

  9. Rachel

    I can’t believe you sneaked that in at the end! Fantastic news, congratulations!
    This banana bread looks incredible but at the moment there are no bananas to be had here in Bermuda & I only have 3 in the freezer. Oh well, jacked up it is for now!

  10. Barbara

    I’m so excited! I woke up today thinking “It’s a banana bread day”! So. Many. Ripe. Bananas. My family loves chocolate and I’m wondering if adding either semi sweet or dark chocolate chips would work in this recipe or if should make another one? I’m beyond excited for another SK book! Congratulations! When can we get our hands on it?

  11. Lane D

    I feel like this is fate – my second daughter turns 2 on Saturday and this very morning at breakfast our family (mostly my 4 year old) decided that what she’d like best to celebrate (besides friends and family, who will be calling from afar) is some banana bread cupcakes! Bananas are her favorite :) 2 critical follow up questions though – how best to adapt this to a muffin tin, and what kind of “frosting” to complement the flavor? (We need sprinkles obviously, hence frosting). Thank you in advance to anyone with advice! Hope you are all staying well and safe.

      1. Lane D

        Thanks Sara! Luckily it looks like I have the ingredients for both, and will definitely use the frosting from the monkey cake either way. In my head, making a batch of muffins, frosting a few for the celebration, and then eating the rest for breakfast/snack the next few days seems more… responsible?… than making a whole batch of cupcakes and trying to fend off the sugar-crazed kiddos while all stuck inside under one roof together. But I have long held that muffins are simply cupcakes in disguise, so really… potayto potahto. Either way, delicious banana treats there shall be! Thanks Deb for this timely post!

        1. Stacy

          Not sure how small children would feel about it, but I think a brown butter frosting would be incredible with this. I also love cream cheese frosting with any “fruity” cakes. Love your cupcake/muffin idea!

  12. Allison

    Ooh, this looks amazing! So funny, I looked at our bowl of over-ripe bananas today and thought to myself, I should make your jacked-up banana bread. I only have three bananas, so I will still be making that one, but looking forward to trying this one soon! And super excited for you and the new cookbook!

  13. Kate

    I literally made your jacked up banana bread this morning! (after debating whether to do the zucchini bread adn then having it vetoed by himself)

    man i will have to do a second to compare…

    1. Huh. Bananas and pears are pretty different, flavor and texture wise. I would find a pear bread recipe that is made to showcase pears. I wouldn’t be experimenting right now and end up with a dud and throwing away food. . .

  14. Laura

    So tasty! If you want to make muffins instead, I got 18 of them and baked for 25 mins. Delicious with double the cinnamon and adding chocolate chips to the batter.

  15. LE

    Great minds! I made a different banana bread just yesterday (my first banana bread — how weird is that?) and, inspired by your perfect blueberry muffins, covered the top of the loaf in turbinado sugar. SO GOOD! So incredibly good! Can’t wait to have more bananas go brown so I can try this complete version!

  16. Lisa

    This is almost like Cook’s Illustrated Ultimate Banana Bread,minus all the additional work! Have you tried theirs and how would this compare in texture? Congrats on new book, cant wait!

  17. Rachel

    So just today a local grocery store had cases of bananas for $6.95.

    I bought a case cause baking seems to be the thing to do lately.

    I’m going to make multiple recipes and this is one of them!

  18. Alexis

    Everyone IS making banana bread right now. Including me! I’ve pulled frozen bananas out twice but still haven’t made it. But now I’m going to make this one! Do you think I could do it as muffins? Or mini muffins? My three year old son loves mini muffins.

  19. Brittany

    Yesss congrats something awesome came out of this year!! Many thanks for remaining an uplifting read thru this. Also for the triscuits laugh. Also is this why you have been holding out on the chocolate croissant recipe?! I had to go make the kouign amann from Dominique Ansel on Vice in the meantime, you know, to perfect my laminating technique so I was primed and ready for the forthcoming pain au chocolat recipe,and now I am just ruined for any other pastry. I might never make it to New York, but at least I can have a dka. I figure if he says he has one for breakfast every morning, they can’t be too far from the pinnacle of breakfast treats.

  20. Janvier

    I have always made your Jacked-up banana bread and love it (I make it GF for my husband who has celiacs). And yes, how did you know, I was going to make some tonight! Because viva la pan de banan during the pandemic. I will give this a try instead!

    Thank you! I appreciate you posting new and exciting food ideas these days. Food is medicine for us all.

  21. Jill McKenna

    I was all set to make the Jacked Up Banana Bread today when this recipe popped up! I cleaned the oven LAST WEEK (out of sheer boredom), but since I like to live on the edge I didn’t use a pan to catch overflow. You’re absolutely accurate when you say it’s not needed. Mine baked perfectly in 55 mins.

  22. Ellen

    Deb, if you love a recipe, we’re gonna love the recipe. Post it, even if there are several similar already posted on your site. All the SK loyalists will be overjoyed, not disappointed.

  23. Chintoo

    I swapped out the second egg white with bourbon because I wanted to marry the jacked up version with the absolutely crispy sound bite you had posted to IG on this recipe and it baked perfectly in 60 min! Waiting to bite into it tomorrow as you had recommended. However I reserved just a tiny bit of batter and baked 6 mini muffins for a sample (I was worried about the swap – wasn’t sure if I should sacrifice the richness of yolk or structure from egg white) and it tasted wonderful! Did not achieve the “cronchy” in the muffin tin obviously because it baked for less time but the taste and interior texture were spot on! And I didnt even waste the egg white – just scrambled it with a scant teaspoon of harissa oil and had a snack while waiting for the sample 🤩

  24. This looks delicious. I may be odd, but I really can’t stand any chunks in banana bread. Since I have been on a poppy seed binge lately, I may just add a few.

    Can never have enough recipes for banana bread.

  25. Lindsay

    First off, your site has long, long been my go-to for all kinds of recipes. When I get an idea in my mind or a taste in my mouth, I come here first, always, to see if you’ve made something similar I can riff on, and/or often just make outright. Because your recipes are forever nummy, and incredibly well thought out/executable.

    So today, being an American ex-pat who is self-isolating in Turkey, and having loads of beautiful produce I bought in single-person bulk when sh*t started to get real here, I woke today thinking I need to use my dang bananas before they go past perfect to yuck…I want American banana bread! Now, what was a good recipe I used to use…? And lo and behold, I take a peek here, and bam, it’s your most recent post. This isn’t even close to the first time over all these years I’ve had that sort of kismet with you/your site. : )

    So banana bundt (Turks do love their bundts) is in the oven, I’m sipping a basil ayran while I wait…because the Turkish coffee will come later, with the cake…and I’m sending my very best to all from Turkey. And having pseudo-deep musings about the newfound sense of global connectivity we’ve all watched grow, as literally everyone in the world goes through this surreal time, alone together, and we here can perhaps connect…through cake. <3

    *Also, so much gratitude, Deb, for your alternate measurement conversions. That's always a bit of a headache for me here, particularly in baking…and most particularly before my coffee. ; )

  26. Erycca

    I was literally baking the double chocolate banana bread while this was posting. Now I have to wait for more bananas to go uneaten…

  27. Mary Ann

    Very similar to the recipe I created years ago, however I use 2 teas of baking powder, along with the baking soda. I slice a banana open and press it along the top, it is visible, but pressed into the dough, sprinkled with the sugar. It looks beautiful, and the banana on top, is a sweet, soft bite.

    1. deb

      There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. We will definitely make it easier to find when we next redesign.

  28. Kristin

    Woo hoo! Congratulations! Your cookbooks have been sitting on my coffee table since we started isolating 2.5 weeks ago. My daughter has joined my husband in asking if every new great recipe is from Smitten Kitchen, and I’m sure my son would be too, if he wasn’t in school out of state. I can’t wait!! I hope you will tour and come back to KC.

  29. Bethany

    I’m so excited for this because you’re my go-to for, let’s face it, pretty much everything, and yet none of the previous banana bread recipes on here had really done it for me. I’m currently playing a game of how-long-can-I-avoid-grocery-shopping-and-still-have-fresh-food-to-eat, so am sadly out of bananas, but I’ll look forward to making this in the (near) future.

    1. jerk nugget

      per deb’s reply to somebody else with the same question:
      “There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. We will definitely make it easier to find when we next redesign.”

      hope that helps :)

  30. Toni

    Can I add Nigella’s raisins plumped in rum? (I just tried her recipe this week and I am loving the tender bites of rum as I nosh on it)

  31. Kit

    Over 20 years ago, a coworker told me she always used 5 bananas in banana bread. I tried it and never looked back. I make your Double Chocolate Banana Bread with 5 bananas and it’s wonderful. Most recipes seem to call for 3 and I simply increase the bananas without increasing the other ingredients and it has always worked out. Any combination of very ripe and overripe-and-thawed-from-the-freezer works.

  32. Jeff W

    While feeling a tad guilty for asking if there could be a typo, I’m feeling the need to do so before proceeding. And wow, do I want to proceed! I love that you give the gram weight for the mashed banana, but would like clarification for the 24 oz. net weight of mashed banana, to be the same as 2 “slightly” heaped cups. 24 oz. seems more like 3 cups of banana to me. Thank you for sharing your recipe.

      1. Gillian

        I was questioning the weight too, I had two mashed cups of banana that totaled less than 450g, nowhere close to the listed 680g! I leveled up to a total of 500g with sour cream, but was worried about overflow cabbing the taste too much, so didn’t add more. It was still delightful.

        1. deb

          Update! I just weighed a mashed cup of banana and it was 8.5 ounces, so yes, I think my weight is high here and I will update. I have a hunch, knowing me, that I had weighed the bananas with the skin on. Do you know why? Because you cannot buy a net weight of bananas from a store and it always annoys me if a recipe says, like, “3 ounces of peeled, cored apples in chunks” as if one might know offhand what a peel and core weighs and account for this when shopping.

  33. Elizabeth

    Ugh, now I have to choose between this and crackly! I love the pumpkin bread so much that I’ll have to give this a go, so I can have a massive banana loaf to last a lifetime (or through a pandemic 🤞🏻).

  34. emilyklash

    Hi Deb- I have mashed all six bananas in my house (4 frozen, 2 fresh-ish), and still only come up with just shy of 2c, 430g. Could I substitute applesauce for the rest? Would you recommend volume or weight? Thoughts? Thanks!

  35. Jourdan

    Deb, thank you so much for sharing this recipe– what a keeper! I made this at 7000 feet elevation and wanted to include my comments, because it turned out perfectly, for anyone else at elevation who might want to bake it. I reduced the baking powder and baking soda to 3/4 tsp each, and reduced the sugar by 2 TBSP. I added an extra banana (so it was approaching a scant 2.5-3 C. banana) for moisture, and baked at 350 for about 75 minutes. Came out beautifully! Thank you!

  36. jerk nugget

    deb, i shit you not, just the other day i was making banana bread (i know, lots of people are, that’s not it) and i was using my faithful 70s era joy of cooking banana bread cockaigne recipe. it’s delicious, no speck of that loaf remains any time i make it. but i couldn’t help but think of your pumpkin bread recipe which i love so dearly and wonder, could my banana bread look as beautiful as that while still being delicious? i started to think, well, maybe i could just replace the pumpkin with bananas, but then i thought, well, maybe not – bananas are a lot sweeter than pumpkin. i decided not to risk it. i was going to DM you about it instead but i forgot. and now, this! thank you so much.

    1. Elizabeth

      That is the exact train of thought I had! Exactly! I went to crackly BB on here instead, which is the best BB I’ve ever made, but tomorrow i am going for broke (ultimate).

  37. Rebecca C

    I just made your jacked up banana bread last week! Apparently quarantine does bring out the banana bread maker in all of us. Can’t wait to try this new recipe!

  38. Margaret Fish

    Would it be possible to use some type of oil as a replacement for the butter? My bananas are ripe now and getting more butter might take a few days!

  39. Marne

    I struggled with the other banana bread recipes on this site; they always came out a little too stodgy. This recipe turned out perfect, with a much lighter crumb, and I love the crackly, crunchy dome. I needed six(!) bananas to get to two cups, and used a slightly larger loaf tin to cut down on baking time and prevent spillage. Oh, and I added 3/4 cup of chocolate chips. I will make this my go-to banana bread recipe from now on, thank you!!!

  40. M

    BLESS YOU for including the volume of the pan and the weight of the bananas. I halved this recipe and made in an inherited not-quite-a-muffin tin with 12 cups that each hold one quarter cup. No overflow!

    I used frozen bananas that were probably a few days past overripe when I froze them because I am both forgetful and overconfident in my fruit consumption. It took maaaybe 30 minutes (I started checking at 15 and lost track). Not as dark on top as a loaf, as another muffin maker mentioned. I put brown sugar on the top because I don’t have raw, so it’s probably lacking some crunch from that as well, but the top still is lovely.

    There is very little better than buttered, warm banana bread.

  41. Lisa

    Hi Deb! Mom and I just made this banana bread.We added toasted walnuts and did not have any turbinado sugar around so just sprinkled light brown sugar on top. Reminded us of a caramel scented coffee cake, so darn yummy and moist! Thank you 😊

  42. Sally M

    This is the BEST banana bread recipe I have Ever made (Don’t tell my mom who prides her recipe as the best). We have allergies so I used Aquafaba (3 tablespoons for 1 egg) and vegan butter and it was amazing. Thank you Smitten Kitchen!!

  43. Charlene Jobe

    Made this early today and was so impressed with the way it looked and smelled.
    I added walnuts and raisins
    But couldn’t wait for tomorrow and had a slice of it for dessert.
    Has to be the best banana bread I have made to date. Delish!!!!
    My go to was a Cuban Banana Bread recipe by Maida Heatter that I always loved but this one tops them all, can’t wait to have some for breakfast tomorrow morning
    Thanks for your efforts!!!

  44. Rebeca

    My family declared this the best banana bread ever. I can’t stand bananas, but we’re on week 3 of quarantine over here in Spain and I figured baked goods are always appreciated.

    And congratulations on your new book!

  45. Patricia D

    Made 16 muffins using regular muffin cups. Subbed 1/3 whole wheat flour for the white, used pumpkin pie spice instead of cinnamon (it’s all I had), and added a heaping cup of chocolate chips. Absolutely delicious, not too sweet, nice light crumb.

  46. Barbara

    I made this today and added semi sweet chocolate chips. By weight I used less bananas by about 50-60 grams, but by cup measure it was a heaping 2 cups. I also used some white whole wheat in addition to the all purpose. Not sure how much but I’d guess no more than 1/2 cup. It is absolutely delicious! Nice and sweet the way my family likes it! The texture is fluffy and tender.

  47. EastWestGirl

    A delicious banana boost during dreary New England, shut down weather.
    I made this with a splash of bourbon. I used gluten free flour which made it a little crumbly but all in all, it was moist and flavorful. Impossible not to devour all at once. Yeah baby.

  48. Jane

    I made this yesterday and we had it today. It was really good and a lot more interesting, especially texture-wise, than regular banama bread, which we also like.
    I used only a scant cup of sugar and my five smallish bananas weighed only 350 g, so a bit more than half the recommended amount, and it was still very good and definitely sweet. I used half frozen bananas, because that’s what I had.

    I want to say thank you for a really fine recipe and great snack cake for my family!

  49. Ashley

    I made this with my eight year old today. The only thing we did differently was to use thawed bananas that were previously frozen. Oh my word…. it is heavenly!!! I’m positive our family of five will not be able to test whether or not it is better tomorrow – there is no way any will be left by the end of today.

  50. J

    I seem to be short on all-purpose flour–any ideas for possible recipe modifications if using part (or full sub) almond flour? Or if we’re getting crazy, sweet glutinous rice flour (e.g. Mochiko)?

  51. Jennifer

    It’s like you read my mind yesterday! Awesome recipe. No substitutions and it turned out perfect. You’re right. It didn’t last 24 hours in my house. I’ve always made the Jacked Up Banana Bread, but this is for sure my new Fav. Especially since it doesn’t require Yeast! There is a serious shortage these days.

  52. K

    Folks who are nervous about removing enough batter to make a muffin or two should check their cupboards for oven-able goods. Why dirty an entire muffin tin when your cereal bowls, for instance, are oven-safe?

  53. chotronella

    This bread is awesome, gotta try it! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I’m training with SportMe running app, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!

  54. John Manzo

    This recipe is now my go-to banana bread recipe. I added a cup of chopped walnuts and a half cup of raisins. I found the proportions of ingredients to be just right. Loved smelling it as it was baking. And…it is wonderful visually as it sits on my counter. Thanks for the advice NOT to cover it up, to preserve the crunch!

  55. Erika

    Great tip re: checking the top 3rd for batter pockets. Thought mine was done, but lo and behold!

    Also I doubled the recipe and thought 10 bananas would be plenty but ended up needing 12 bananas total (I typically have a freezer full of bananas, so no sweat)! Mine were a little wimpy, especially since they were previously frozen, but I’m glad I measured!

    Also this is perfect (she says, while spitting crumbs everywhere).

  56. Julie

    Made and taste tested minutes out of the oven. Delicious! I added some mini choc chips because we cant help ourselves. Fit in the pan as you said, no running over. A bit dark on top- as you said.

  57. Vic

    I made this and swapped out the regular butter for browned butter. It was delicious! I used an extra tablespoon of butter or so pre-browning, as I wasn’t sure how much evaporated in the browning process. Also, I probably only had about 2/3 of the total bananas the recipe called for, it still turned out great. The crackly sugar on top is wonderful, don’t skip it.

  58. Renee

    I made this today with my son and it was delicious! I LOVED the sugary crust. I’ve been making your recipes for years and your blog is my go-to blog for recipes. Thank you for all of your amazing recipes :)

  59. Clare

    I’ve made a lot of banana bread from a lot of recipes and this wins hands down! I used frozen bananas, thawed slightled, peeled, and drained off the excess liquid, and used sparkling sugar on top. Most excellent!

  60. Mala Reddy

    I love so many of your recipes but somehow have managed not to leave a comment – until now! I made this today with my daughters, age 10 and 7. We decided to make 12 (generous) muffins, baked for 20-25 minutes. They were spectacular! My daughters were so proud that they baked something so delicious and I am grateful for a wonderful afternoon with them during a difficult time. Thank you!

  61. Liz

    I had just been hunting for a good banana bread recipe when I saw your video on instagram as my three ripe bananas were teetering on rotting. To me, the ultimate banana bread is slightly healthy, and slightly indulgent, and it is hard to find a recipe that can keep that balance. I made the following adjustments to the recipe based on my preferences and what I had on hand:
    – 2 tbsp ground flax + 6 tbsp water in place of eggs
    – replaced half of the AP flour with whole wheat flour
    – 1.3 c mashed banana (3 large) plus .7 c Greek yogurt
    – added 3/4 c pecan pieces
    I really loved the texture of this bread. The tender crumb and crisp top is the perfect combo. It did not feel heavy/dense/greasy. The only alteration I would make in the future is to cut the sugar down (could probably cut back by 50%). I think the bananas offer plenty of sweetness and the 1 cup brown sugar sort of distracted from that flavor (but I admittedly don’t have much of a sweet tooth these days).

  62. Excellent recipe! I love that it is easy to half. I made short loaf because I only had two ripe bananas. I did a foil cover the last ten minutes to prevent burning.

  63. Michelle

    Just delicious! Made this yesterday and turned out perfectly. Didn’t have enough brown sugar so used half and half white granulated.

  64. AngelxChic

    Made this with only one substitution: added ricotta because didn’t have enough bananas too make 680G. Overall flavor was excellent and moist but it was a bit too sweet for me. Overall delicious recipe, I’ll adjust for my tastes

  65. HeidiLR

    Really good banana bread, and can be altered to taste by adding nuts, chocolate chips, raisins or whatever else you might enjoy in your banana bread. We opted for adding chocolate chips, and used about a half bag of semi-sweet chips. My tip would be that if you choose to add chocolate chips, I would suggest skipping the nutmeg. It did take a really long time to bake (I think 75 minutes). We did not have raw or turbinado sugar so skipped that, but even without the sugar on top it was a wonderful top crust. This is our third banana bread in the past 10 days, and I think it is our favorite recipe so far. Thanks so much for sharing this recipe!

  66. Jane

    I just made this today – it looks good! But one question: are you sure it’s okay to leave the bread uncovered in the pan overnight? Won’t it dry out/get stale? I’m new to baking and this last step worries me.

    1. Francoise

      Jane, Deb’s direction is the same for her pumpkin loaf which I have made many times. I know it seems counterintuitive but as long as you keep the cut side covered the rest of the loaf is good for a few days (if it lasts that long!)

    2. Francoise

      To clarify, you have to store the loaf in the pan with the cut side covered. This way the top stays crunchy and the loaf is protected from drying on all the other sides. Cheers!

  67. Katrina

    Made this! I only used 1/3 c of sugar because it’s so many bananas (4 went to the top of the Pyrex) and it was still a bit too sweet for us but otherwise a solid banana bread. I only had salted butter (covid!) so I left the salt out. Wish I had added walnuts but again didn’t have any. It was really very good. I would def make again but prob with only the crunchy top sugar.

  68. Patty Kerr

    It just came out of my oven & I don’t know if I can wait until tomorrow to try it! It smells amazing. I wish I could post a picture of it it’s beautiful! Thanks Deb!

  69. Laura

    I made this today and I added some dark chocolate nibs from bulk bin (pre-covid 19 when there were still bulk bins). It was delicious and the crust really is amazing. Great recipe that I’ll definitely make again!

  70. Amanda

    Yay for another SK cookbook! Eek!!! Congrats and I’m so excited!!

    How are you and your family doing?! NYC must be an incredibly scary place to be right now! 💔

  71. Patty Eggen

    Perfect. Fast, easy, and full of flavor. DO NOT SKIP the sugar on top.
    I am not a banana bread novice and have made a number of good loaves and bad loaves. My go to for several years has been from Cook’s Illustrated. Great recipe but nowhere near as streamlined as this recipe and also a bit heavy. My new go to. Thanks, Deb!

  72. Marianne Nol

    Perfect timing! Had 5 bananas that were about to go. The bread is in the oven now. Can wait to try it! Thanks for an easy baking project for quarantine.

  73. Anne

    Banana bread is the first thing I learned how to make in the kitchen when I was a kid. Like you, I didn’t think I needed another banana bread recipe but this was exactly what I was looking for. Halved it and it made 6 perfectly towering muffins that are amazing with whipped salted butter. Congrats on the third book!

  74. Katie Rogers

    Well, I had one sad banana so I decided to check the freezer to see if I had three more… I had TWELVE FROZEN BANANAS. What the heck. Anyway, my 2 year old and I made this recipe as muffins! We added half a cup of pecans and half a cup of chocolate chips. It filled the liners right to the top. We also added dinosaur sprinkles because, why not? I reduced the baking time to 32 minutes to account for them being muffins and not a loaf and they came out absolutely perfect. Thank you for another wonderful treat!

  75. Lauren Carpenter

    I made this five days ago, and now I’m making it again. Deb, you’re an angel. Thank you for bringing this superb and dangerously easy bread into our lives.

  76. Ilene Davidson

    Disappointing. My loaf came out heavy and dry, although I baked it for less than the recipe’s time. I’m going back to my Nigella Lawson recipe.

  77. Darn, forgot the sugar on top—rushing to get it in the oven before my zoom HH started. Top got a little dark at 45 mins so I put a piece of foil on top. Turned out perfectly!

  78. CLEO PIRTLE

    So my husband found this recipe and I wanted to try it out being a banana freak. I made the bread exactly as you said. Smells divine…..but didn’t rise to the occasion as I thought it would. The height of the bread is only 3 inches high and yes I used a 9 x5 pan and all my ingredients were fresh. I used a whisk as you said , eggs at room temp and butter cold. So why didn’t this loaf get up there in size? Please explain.

    1. Stacey

      Cleo, you mention your butter was cold, but the recipe says to melt it. Did you do that? If you did, maybe your baking powder or baking soda was too old to rise?

  79. Louise Murphy

    The bananas sitting on my table wanted this to be their destiny. Just the right amount of sweet. I added a shot of espresso à la David Lebovitz. Thank you for bringing joy to shelter in place

  80. Holly

    Made it exactly as the recipe specifys (including nutmeg) and it is SO GOOD! Definitely pay attention to the size of your pan like she mentions. My pan only holds 5 liquid cups, so I used 3 1/4 c of batter. For reference, once baked it 100% filled the pan without any spilling over.

  81. Nicole

    Made with Namaste gluten free pancake mix because no way was I going to use gf all purpose (read: rice) flour. 1/8 inch crisped layer on top, cakey throughout, not dense, does not disintegrate, did not overcook. Excellent crumb and very tasty! A new go-to I think, though this time was because I got sick and lost my appetite until the bananas were overripe.

    1. deb

      No need to tweak anything. You can fill the muffin tins quite a bit. I’ve been tagged in dozens of pictures from people who have made these as muffins and they look great.

  82. Miles

    I made this and it was fabulous! The craggly, crispy top is to die for. Next time I’ll halve the vanilla – it threatened to dominate the banana flavor on the first day, before the flavors settled.

    I was out of baking powder and couldn’t justify a trip to the store, so I doubled the baking soda and added <1/4 of yogurt. Worked out great for anyone else whose baking supplies are looking scarce right now!

  83. Donna

    My husband made this bread this weekend – awesome! It came out perfectly! He made it as written. Thanks for the great ideas on cooking and baking our way through this thing. Hope you are all doing well!

  84. Vira

    We also just baked your jacked up banana bread! Minus bourbon, plus walnuts… It is true, there is never enough banana recipes.

  85. SusanH

    I have never commented on one of these recipes but I have to say…as I was mashing bananas for this recipe, my 17 year old daughter said to me, “Mom, why is everyone making banana bread right now (yours was my second recipe since being homebound)?” I told her I thought we all just had a lot of bananas in our freezers just waiting to be used, and now was as good a time as any.

    My 13 year-old son, a day later, came in, grabbed a piece of your banana bread, and looked me straight in the eye: “Mom, THIS banana bread is SPOT. ON.” Scenes from a kitchen in Atlanta…

    1. SusanH

      I should add…I had to sub in half whole wheat flour for the AP flour since I cannot find any at the store. And I did add chocolate chips because, of course. ;)

  86. Ileene Bernard

    You do not seem to want us to print the recipe so that we can actually use it. Or is there a way of doing so. It is nice to entice us with what looks like good, doable recipes and then not allow printing. Why not?

    1. deb

      There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. We will definitely make it easier to find when we next redesign.

    2. Sara

      I’m really surprised that you couldn’t find a nicer way of asking how to print the recipe? Or taking the time to read through the comments to see that the question was already asked and answered.

  87. dina

    ULTIMATE!! Worthy addition even if there were 50 banana bread recipes. Delicious crumb, and a moist but not too moist inside, which is key. Doesn’t need any additions. I subbed Maldon sea salt for the turbinado on the top, but that’s just me.

  88. This looks amazing! I want to try baking this in my motorhome oven but it’s not very high. Could I use a wider but more shallow pan and get the same results? My mouth is watering just thinking about eating it!

  89. Tammy Palmer

    Thanks for the recipe! I subbed Trader Joes gluten free flour and non flavored coconut oil and coconut sugar Cooked an extra 5-10min. and it turned out great!

  90. Michelle

    I made a mash-up of this recipe and the marble banana bread recipe. Basically, marbled this recipe. I didn’t have enough bananas (4 did not yield the heaping 2 cups) so added some applesauce. It was absolutely amazing. I will make this over and over again.

  91. Jeanne

    Honestly, this was the best banana bread I’ve ever had. It rises beautifully in the pan and tastes as glorious as it looks. Maybe it’s the “quarantined me” talking but I can’t recommend it enough. Deb, you never disappoint. <3

  92. I will definitely come back to this b-bread recipe! “Ultimate” is right. We’ve been doing a lot of baking lately (along with what seems like the rest of the country) and the first 2 banana breads I made fell short. This was moist, like Deb said, through to the second day (didn’t make it past the 2nd day).

  93. Yogi

    You have wonderful recipes, truly, and I enjoy reading them; however, is there a way you can figure out how to print out your recipes easily, say like “allrecipes.com” or other bloggers that set it up so your recipes print out nicely? I have to copy and paste and then fix it so it prints out on a sheet of paper. Just a friendly suggestion! Keep up the wonderful website! It’s great! :-)

    1. deb

      There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. We will definitely make it easier to find when we next redesign.

  94. bitchincamero

    I made this last week. I needed a 6th banana (they were pretty small), and I added chocolate chips (because kids) and it was awesome! Perfectly done in 55 minutes. Top was crunchy for days with the storage method. Love this banana bread!

    1. SusanH

      I used one fresh (past its prime) banana and the rest were frozen…but I thawed the frozen ones for a bit. No problem.

  95. Jennifer Cox

    This seriously is the best ever banana bread! I made it for my Mom (she has cancer and can’t taste anything very well) and she LOVES it so much! I think the crunchy texture on top really helps her discern the flavor better, if that makes sense.
    SOOOOOOO yummy!!

  96. Suzy

    Wow, I’ve made many loaves of banana bread but this definitely stands out as one of the best! Not sure if it was the fresh nutmeg or what but even Mr. S said it was delicious. I seldom have 5 ripe bananas but I will keep count in the future.
    This is the ultimate and worthy of using the last of my eggs and flour, which are hard to come by these days.

    Note: I live at 5000 foot elevation and used a slight teaspoon of both baking powder and baking soda and it was perfect.

  97. AP flour is a precious commodity in my house these days, so I made this with 100% white whole wheat flour and you could never notice! Ditto vanilla extract, so I added 1 tsp of bourbon instead. The loaf rose beautifully and turned out perfectly moist. Thank you for this perfect recipe when we needed it!

  98. Stacey

    Made this and it’s delicious — thanks! I added chocolate chips and walnuts, so I did scoop out a muffin in case that’d have taken it over the top of the pan. But that was also good for getting to sample the muffin while saving the bread overnight since you said it’s worth the wait. For that, do I have to wait to cut into it at all (like some yeasted breads), or do you mean whatever part I don’t eat will be “exceptional” tomorrow?

    Like some other commenters, my mashed bananas weighed too little even after I got up to 2.5c, so I decided to split the difference and stop there. (Could the discrepancy be that your scale was set to lbs & oz, so what you actually used was 1lb 5oz, not 1.5lbs?)

    Congrats on book #3!!

    1. deb

      Whoa — you’ve got me worried now! I think I’m usually pretty good at reading a scale but you know, my apartment is noisier than usual these days. I’ll verify next time. Glad it works out. I prefer not to cut into it until the next day, keeping the crust and crumb intact.

    2. Tanya

      I just made this and the loaf seamed to collapse after coming out of the oven. Your comment on the bananas has me thinking that’s my issue since we weight out all ingredients rather than measure. We had to use a little over 6 bananas to get to 680g. If we went for 1lb 5oz (595 grams, we would have used just over 5 bananas). I’ll have to try this with less banana next time.

  99. Kdub

    I don’t think I’ve ever made the same banana bread recipe twice. Always searching for the one. Until now that is, so easy and we all loved it!

    1. deb

      I haven’t tested a full swap. I know it works but it can be more dry. I usually start with a 1/3 to 1/2 swap and adjust from there.

    1. deb

      Did you check the volume of your pan before you started? I mention that it must hold 6 cups and no less, and that the first time you make it, it’s safest to put a pan underneath, even though it’s never overflowed in my 6-cup pan.

  100. Ron

    Hi Deb!
    Made this exactly as instructed – perfect!
    Not too sweet – beautifully rich banana flavour (had a few medium sized ones in the bowl going black that needed to be used – not quite enough though, so topped up with some that had been sitting in the freezer for ages!) – Made it last night – and it was so great slathered with butter this morning…
    Which isn’t to say I don’t still love your Jacked-up banana bread recipe as well!
    Both different – and both are great!
    Can’t have too many ways to use up leftover, squishy bananas – hate to waste them when they taste so good like that used in baked goods –
    The blacker and squishier the better :)

  101. Leigh Anne

    I do not have raw sugar on hand – can I do a mix of brown and granulated for the topping? Thank you! – this recipe was fate, popped right up when I was looking this morning – congrats on the new book! I was flipping through SK Everyday just yesterday!

  102. Claudia

    The kitchn tested the 8 best egg replacements and found carbonated water was the best
    thekitchn.com/best-egg-substitutes-baking-23003895%3famp=1

  103. Lauren

    This banana bread was amazing!! The crunchy top was perfect and the inside was so moist. Definitely will be making this again and again.

  104. Meghan

    Delicious. 4 very large bananas (understandably damaged along the grocery delivery route beyond repair for eating whole, but excellent for baking with) worked perfectly for me. Thank you, Deb, for these little treasures of recipes and feelings of solidarity between families keeping indoors right now.

  105. Judy

    I have a bag of frozen bananas in the freezer intended for smoothies. Would these work in the banana bread? Thanks, it looks delicious!

  106. Anna

    Just pulled this out of the oven! Loved that it used up all 5 of the bananas languishing on the counter. I had only 1 egg so I substituted 3Tbsp peanut butter for the second one. I also made it into muffins instead of a loaf. 18 muffins, 22 min @ 350F. Turned out delicious!

  107. Joanna

    great recipe. made it last night as written and it’s delicious! love the crispiness of the crust with the sugar and the texture of the cake. went to your site yesterday by chance looking for a banana bread recipe and there it was at the front page!

  108. AmyBob

    Made this the other day with some added pecans and coconut sugar on top.
    Moist with a crusty lid, not too sweet…and all gone. Oh look! More ripe bananas! Thanks, Deb!

  109. Adam

    Wow, this is the last banana bread recipe you’ll ever need. So so so good! I added pecans because I had them on hand, and love the added texture. Would love to try adding walnuts too.

  110. Brittney

    OMG, this was definitely theeeeee best banana bread ever!!!! I used 5 bananas, but they didn’t quite reach the 2 cup mark. I mashed 4 of the bananas and thinly sliced the 5th one- makes for nice little pockets of banana-ness. Also, I added 1/3 cup 2% greek yogurt, which I think made it suuuuper moist (I hate that word…but I really had no choice…sorry!). This is going to be my go to recipe from now on. Rave reviews from everyone who’s tried it. Thanks for another epic recipe :)

  111. Sarah Monsees

    The best banana bread I’ve ever had/made. Thank you for sharing this with us and blessing our families with delicious banana bread! Especially yummy slathered with salted almond butter. Even my husband and kids, who are generally (unbelievably) not banana bread fans, couldn’t resist.

  112. Linnea

    My kids and I made this yesterday with our very ripe bananas. It’s so delicious! Love all your recipes! Stay well!

  113. Tucker

    We like it. 680 grams of bananas is no joke. 7 bananas was the magic number. I followed this recipe to the letter, except when I added 3/4 teaspoon of cardamom. It took our loaf 70 minutes to cook, at 350 degrees convection.we are at 1,175ft above sea level. We did not wait to eat it. We sliced into it, after 1 hour.

    1. Tucker

      Deb has doughnut-like pan that she has showcased on here… I bought one, and I measured it out. It will hold 6 cups of batter, so the “pan” could be used for this banana bread recipe

  114. We made this and it was delicious! However, the center middle portion didn’t cook all the way through even though we left it in for at least 65 minutes. We didn’t want to overcook, but I’d love the secret for cooking it all the way through!

    Yum Yum

      1. Hannah

        I subbed the brown sugar for white sugar (all I had left in my quarantine pantry) and used vegetable oil instead of butter to make this dairy free. I’m sure neither substitution is an improvement over the original, but it came out perfectly baked. If anyone is looking for a great loaf pan, my Nordicware aluminum loaf pan fits this bread as well as the spectacular SK Pumpkin Bread.

  115. Five Star Banana Bread!

    I didn’t have quite enough bananas (short about 130g), so I added a couple tablespoons of grapeseed oil. The results were fantastic! The banana bread is moist, very flavourful, and it has the perfect texture – not heavy or spongey!

    Thank you Deb!

  116. Elizabeth

    I made this first as listed except with Earth Balance spread instead of butter and it came out great! Then I tried doing the Earth Balance along with flax eggs to make it totally cholesterol-free, and it still came out great! My family absolutely loves this recipe :)

  117. C

    Deb, don’t you usually up the flour amount to 2 1/2 cups when you make big quick breads?
    Just checking if there was a typo or something

  118. Tracy

    Made this morning and omg… seven hours later it’s almost gone. That crunchy topping has pushed this recipe to the top of my favorite banana bread recipes. Thank you for sharing!

  119. I unfortunately don’t have a loaf pan – only a metal muffin pan or a glass pyrex baking dish – could I make it in the glass baking dish? Thank you!

  120. Donna

    Just a thought: tonight we made jammy onions from your first cookbook. Then, we made open sandwiches by toasting a slice of this wonderful banana bread and cheese, then topped it with the onions. Yum! We have made the onion recipe many times using different cheeses and breads and it is always good. So, here is another delicious thing to do with this wonderful bread! Thanks!
    (Emmentaler on Rye with Sweet and Sour Red 0nions)

  121. Erica O

    Yum!! I just made this and it smells so good. I used the full weigh of bananas (didn’t measure volume, sorry) and it was almost 6 bananas! I also only had whole wheat pasty flour and measured 2 cups instead of weighing it. I misread the recipe and put a heaping tablespoon of cinnamon instead of a teaspoon, oops!! And finally, I filled 10 mini loaf tins (3/4 cup size) and filles them a half inch from the top, baked for 27 minutes. Deeeeeelicious!

  122. Mary

    Made this yesterday, exactly as written. Did not worry about the very brown top, like you said. My pan was a bit small, so I made two muffins also. This is just as delicious as you said it would be! Thank you! By the way, I haven’t cut into the loaf yet (let it “sit” overnight), but the muffins had a moist, springy, soft texture. Like a dessert, honestly.

  123. Alexandra

    Can’t wait to try this! Thoughts on whether bake time or temperature would need to be adjusted to bake this in a toaster oven? Thanks!

    1. Annie N

      @Alexandra, I baked this in an Oster convection toaster oven and was very successful. Since it’s a convection oven, I usually set my temperature to about 20-25 degrees F lower than any recipe. If the top gets too brown, lightly tent with foil.

  124. This recipe is perfect. I baked it in my 9 x 4 x 4 TALL Pan de mie (without the lid), which is what I use now in place of 8×4 or 9×5 pans. It makes a taller, prettier loaf, and it’s truly all purpose. It holds 8 cups of liquid (almost to the top) and 6 cups with plenty of room to spare. Your batter will not overflow this pan and your loaf will be a little narrower and quite a bit taller. You can read about it here on King Arthur’s website: https://www.kingarthurflour.com/blog/2019/09/02/theres-more-to-this-pan-than-pain-de-mie. You can also order a 9×4 x4 from USA pans without the lid on Amazon.

  125. SheriB

    Forgive me if this comment appears twice
    I made this banana bread as soon as it was posted – perfect timing, had 5 ripe bananas all ready
    The loaf was delicious – slight area of not-quite-done area in the top/middle but still sooooo good!
    My brother, who is very picky/critical, even liked it!
    My daughter came home and made the recipe as muffins – also very popular here at home and at her office
    I am currently making “ultimate banana bread” recipe from America’s Test Kitchen, Cooking School – my brother sent it to me lol
    It so far has required the use a many, many bowls, plates, pans, utensils – crazy!!
    Very similar to yours, but it does not call for baking powder and you have to microwave and drain the bananas and then reduce the banana liquid ?!
    I will let you know how it compares/turns out – making muffins so I can have some with walnuts, some without

  126. Oh my goodness, this was delicious. It’s been less than 24 hours and there are less than 2 servings left between my two kids and me. That’s trouble, but the right kind. Thanks for another great recipe.

  127. Nancy

    Welp, it’s still in the oven but oozed over even though I think I have the same sized loaf pan. But the crunchy oozed part tasted delicious so I’m still looking forward to it.

  128. L

    I hate to be that person but…any substitute for raw sugar? I want to make this, but it’s the one ingredient I don’t have!

  129. The bread is delicious and a great way to use up all my overripe bananas. Although it did overflow a bit in my 8 1/2″ pan, I found it to be delicious… and the baked, sugar-crusted pieces that overflowed onto the cookie sheet were crispy and wonderful appetizers before diving into the bread itself! Thanks for another great banana bread recipe!

  130. Lorie B.

    I baked this for Easter. It really is the perfect banana bread! I thought it would over flow for sure so I lined the bottom of the oven. It did not. I made a beautiful loaf of bread that my grandmother rounder be proud of! Thanks for the recipe.rrrrr

  131. Christy Wilson

    Made this last week and at first did not like it as much as your Jacked Up Banana Bread (without the Jack). However… I did not initially see your comment about it being better the next day and OMG are you right. It is perfect in every way, including that amazing, craggy every so slightly carmelized top. Thank you.

  132. LT

    I bought bananas exclusively to make this! This is so incredible thank you for sharing this recipe. It is amazing. Love the texture and flavor!

  133. Camille

    I have so many glowing things to say about this recipe, but I will start with this: never once did I think I could love another banana bread like I loved the “jacked up” version and then I started making the “marbled” version here and I soon realized that I would never love a banana bread more than that one! And now, lo and behold, I’ve come to tell you that I will never love a banana bread more than this ULTIMATE one! I guess I’ve learned one thing, never doubt Deb.

    I always portion out my ingredients according to the weights (thank you Deb) provided and I used SEVEN bananas for this! I only have whole wheat pastry flour and dark brown sugar right now, so used those, and it turned out fabulous! Also added some toasted walnut pieces because why not? It was a little under-cooked in center at 60 minutes, so kept it in oven for a bit longer. My bread didn’t dome as perfectly as Deb’s but it is, unequivocally, the best banana bread I’ve ever eaten. Husband agrees!

  134. KatieK

    OMG! I have made several banana breads over my 40+ years of baking; loved the jacked up bread but this is outstanding!!! Used some mashed frozen bananas with an added fresh one. First, my hands were cramping so I used my stand mixer; super easy. I also used nutmeg, it isn’t optional in my mind. The topping is what takes this over the edge from very, very good to excellent. It took 65 minutes but had I think if I hadn’t been testing it starting at 55 minutes it probably would have been 60 because I kept letting heat out of the oven. I let it rest for 6 hours before I had to take a bite as a midnight snack; it was great this morning. It won’t make it another day. Great job, Deb. Thanks again.
    So, yesterday I made this bread and the chicken, leek and rice soup–this being at home is sharpening my culinary skills.

  135. mizizzle

    BB is in the oven now and it smells so very excellent!

    Quick question: why does the recipe call for fine sea or table salt instead of kosher salt? Is there is benefit to using the former?

    Would also love to know the weight for salt so I can swap to kosher if needed (I needed so just eyeballed it — fingers crossed it was enough!).

  136. Made this, quick warning: make sure you’re not baking this on the top rack or in a smaller top oven. Mine smashed into the broiler.
    I took it as an excuse to taste it – if it’s this good on day one, I can’t wait for day two.

      1. Ericka

        I tried one of my jumbo muffins this morning, after baking them last night. Also noticed just the bottoms were a bit rubbery too. I assumed I over-baked them a bit.

  137. lovelylentil

    My favorite and so delicious! So close to the recipe that’s been in my family for decades. Ours has no vanilla or cinnamon. And of course lard was used instead of butter. Your method helped fill in the gaps I had on the very vague recipe card. Thank you!

  138. ericka

    I made this today. 4 whole bananas and a bit more than 1 banana that was frozen chunks I partially thawed. (closer to 560 grams but I chalk it up to the par frozen bits) It fit 12 jumbo muffins and I baked them for exactly 25 minutes. I enjoy a one bowl mix. Added some mini chips and walnuts to some. And did a white sugar coat top (like the rasp buttermilk cake) until I realized I had turbinado sugar and then threw some on top anyways. Never had a bad recipe from here yet. :)

  139. DV

    This banana bread is delicious. I only had white whole wheat flour and 4 bananas but it still turned out great. I added a handful of mini chocolate chips, chopped pecans and chopped dried cherries. (Sadly I forgot the sugar topping.)
    Thank you Deb for providing all of us with great recipes which are easy to follow and turn out great; it’s helping to make this tough/sad time a bit better. Now if only I could find yeast in the store – I’d love to try baking bread/challah/pizza. I wish people would stop hoarding. We all want to bake/cook for our families; take what you need and leave a little bit for others!

  140. Debby

    I used exactly the size pan recommended but the batter did not fill the pan nearly as high as illustrated. I went ahead and baked it anyway, it rose, but certainly not over the pan. I wonder if the large amount of banana (and mine were really brown, so pretty liquidy) had something to do with it. Banana bread-wise it was fine, but not outstanding for me. Now, your newest pumpkin bread recipe was a revelation and worked great, so I had ‘high’ hopes for this one, but it didn’t work out. We certainly ate it though!

  141. Lisa

    My 4 year old wanted banana muffins and these turned out wonderful! I sprinkled a bit of sugar on top of each. Baked at 350 for about 30 minutes. This recipe makes about 24 muffins (I could probably have stretched it to 32 if I made them a bit smaller). My daughter loved them and everyone else in the family did, too! Thank you for another great recipe!

  142. Holy moly this is great banana bread! Moist, tender, flavorful. I made it straight up as written. Nuts or chocolate chips or both would be a delightful addition.
    The ONLY downfall is that I don’t often have enough bananas that need to be dealt with to make 2 cups mashed. Today I did, and boy am I glad.
    Thanks Deb!

  143. Noreen

    Deb! This is SERIOUSLY THE BEST banana bread I’ve ever had. I have been baking for 50 years since I was a teenager and have made so many different BB recipes. I thought I had my favorite. This tops them all by far! I’m so excited, can you tell? The crunchy top is perfect, the bread is so moist, light and tender and using 2 cup+ bananas makes the flavor YUMMY! I’m so excited to delete all of my other BB recipes. Thank you thank you thank you!

  144. Marie

    You are heaven sent. Truly! I have made your pumpkin bread, zucchini bread and today this banana bread and they are all SO good. I appreciate that these recipes use ingredients that I can readily find in my pantry. You’re the best!

  145. Made this last night – have already eaten half. So good, thanks Deb! Only had 4 medium bananas and no loaf pan so used a 9.5 in pie plate instead and baked for a bit less time, until nice and brown on top. Despite the changes, still the best banana bread I’ve made, great crumb and non-stodgy texture. Yuuuum.

  146. Emily

    Thank you, Deb, for understanding that what we need more of right now are baked goods and one-bowl recipes. I only had four smallish bananas (roughly 1.5 cups of banana), so I substituted unsweetened apple sauce for the rest. I often feel like banana breads are short on banana flavor, but this recipe was still delicious with less banana—though I suspect it would be even better with the full two cups. As someone else mentioned, I used brown sugar instead of raw sugar on top of the loaf, and I have no complaints.

  147. This is the absolute best banana bread recipe that ever existed! I’ve been making the same banana bread recipe that my nana got from The Boston Globe food section 50 years ago – and have never been swayed by another. This one is so similar but with swapping brown sugar and adding spices, I had to try it. The cinnamon seems like way too much for is, of course, perfect. This is the keeper that will be saved for the generations. Deb you hit it out of the park once again!

  148. Aurora Gandara

    Let’s just call this quarantine survival banana bread.
    It turned out great. I baked it in my oversized Emile Henry loaf pan so no danger of overflow.
    You can taste all of the butter. Crispy lid and great crumb.
    No nuts, no chocolate chips just pure wonderful banana bread.

  149. Alexa Doig

    Definitely my favorite banana bread so far and I have tried a lot of recipes over the years. I used 1 c. whole wheat flour, 3/4 c. all purpose and 1/4 c. mesquite flour. The mesquite flour gives a wonderful nutty flavor. I cut the brown sugar down to 1/2 c and it was plenty sweet. Lots of fresh ground nutmeg. Yum!

  150. 808FoodLove

    This was a perfect banana bread. Not as sweet that I’m used to. But it’s a nice updated version! The crunchy top!!!

  151. Donna

    I substituted 1/2 cup mochiko (rice) flour and it added a really nice texture similar to mochi. I’ve been experimenting with banana bread recipes, like many others, while spending all this time at home. This one is a keeper!

  152. marti reinfeld

    This was so good! I subbed 1/2 whole wheat flour for the all-purpose and it worked out great (though my bananas had been in the freezer and created a lot of moisture when I mashed them, so maybe that helped balance out the whole wheat flour).

  153. Liz B.

    This was the best banana bread I’ve made (less dense and more flavorful than the other SK ones I’ve tried)! It’s great fresh out of the oven, but I noticed the next day the banana flavor and sweetness were almost a little too much for me. I went a little over on the amount of mashed banana so as not to waste any; next time I’ll stick to the measurements and lessen the sugar a bit, as the fruit is pretty sweet on its own. It took about 65 minutes total to bake and probably could have gone a few mins longer. The sugar crust is really lovely but sadly I had to store it airtight and it quickly disappeared into just sugar, as expected.

  154. denise

    I made this with Bob’s 1 to 1 flour (gluten free) and chocolate chips. Delicious. I line all my sweet bread, cake and brownie pans with sugar – makes a crunchy crust, which works really well with GF which can sometimes get a little mushy over time.

    I am not GF, but the texture is divine with quick breads.

  155. Mary Helen Z

    My husband who said he didn’t like banana bread has asked me to make another loaf soon. We are just waiting for the bananas to get brown. He likes it with walnuts. I like it toasted with butter. Thank you for the great recipe!

  156. Sandy

    Welllllll, OK, maybe I’ll give this one a try but meanwhile please DO NOT remove the recipe for jacked up BB which I positively swoon over, K?

  157. Amanda

    I made this recipe exactly as written. I only had four neglected bananas on the counter, so I borrowed from our frozen smoothie stash to get to the requisite two cups. This is, hands down, the best banana bread I’ve tried. My kids call it “Maui-worthy,” as they hold banana bread on Maui as their gold standard. The loaf is light and airy, with a delicate flavor and outstanding crunchy top thanks to the raw sugar (which I may have doubled – no regrets). We stored the bread as suggested, and it maintained it’s crunch over three days. I have found my banana bread recipe for life. Thank you, Deb!

  158. Christine

    I have made this recipe 3 times now and it is delicious every time! This last time I browned the butter and it was a nice addition. I love the crunchy top! I need to measure the volume of my pan, mine never gets as high but it doesn’t affect the deliciousness. All 3 times mine needed 70-75 minutes of baking time but my oven runs cool.

  159. Maureen Saringer

    Okay,we have excess mushy bananas and I’m making this this weekend. My question for you is about convection ovens. Do you have one, and or use that function for baked goods? I’m really just starting to experiment with mine despite the fact that I’ve had this oven for 7 years. PS. I made your oatmeal raisin walnut cookies a few weeks ago and was able to share some with my 87-year-old mother who pronounced them delicious. She’s right – they were! Love your cookbook and your site. Stay well.

  160. Jenn

    Mine didn’t rise as much as yours, but wow. My new favorite BB recipe. Perfect flavor. Should I try more aggressive whisking next time?

  161. Sallie in Boston

    You’re right. This is the ultimate banana bread. I have tried TONS of recipes during quarantine, and this one is hands-down the best. I didn’t measure my 5 bananas, and I think I probably used too many, because I had to bake it for longer than the recipe states (70+ minutes total). The notes on how to store the loaf are essential – store it in the loaf pan, with just a piece of foil on the cut end. I turn out the loaf onto my cutting board whenever I cut a slice, and then pop the loaf back into the pan with the foil for storage. Keeps the loaf moist and the top crispy.

  162. Karen O’Halloran

    Oh lord this is beautiful!!!! However I had it in the oven for 75 minutes and still the very bottom seemed raw and the sides???? The middle was cooked through. The bananas i used had been mashed up and in the fridge for 5 days…covered. Could they have sunk to the bottom???? I stirred everything very well… as you directed in the recipe???? help. I’m going to make it again. This will be my go to banana bread!

  163. Laura

    I made this and it is amazing! It did spill a little over the sides but it was no problem. Put in a half cup of chocolate chips and they were made even better!

  164. erica kaplan

    Silly question . . . . . i do not have a scale to weigh bananas. The recipe calls for 2 slightly heaped cups of mashed bananas, but your photo shows cut slices in a glass measuring cup. Should we use the amount that is cut in slices in measuring 2 cups, or mash enough bananas to fill to the 2 cup line?

  165. I prepped most of the ingredients last night, ready to make the cake this morning, and realised as I was about to put it in the oven that I hadn’t remembered to weigh how much mashed banana I had! A bit late, then…
    Still, it turned out edible and indeed very tasty, so I can’t have been that far off.

  166. Nancy

    Delicious! I was a little short on 2 cups banana and added a bit of sour cream to make up the difference. Husband declared it best banana bread evah! The tip about storing it in the pan with foil on the end is a total game changer. Thank you! Thank you!

  167. Ali B

    Deb, I have made all the versions of banana bread on your site because I love you and I love all your renditions. Up until now, jacked up and marble banana have been my two favorites, but alas, this ultimate banana bread is really something. I will probably always go back between the jacked and marble because of the number of bananas seems more probable to have on hand, but this was absolutely delicious and I made it exactly as written and has no issues. The bread was light and deeply flavored. A keeper for sure. Thank you, Deb for all that you do. Xx

  168. Hannah Powell

    I’ve made this 4 times since it’s been published and it’s perfect every time. New fav banana bread recipe, for sure.

  169. SLS

    I made this yesterday afternoon. I did not try it until this morning as advised. It is very dense. Is it supposed to be that way??

      1. SLS

        No, the batter was about an inch below the top when I put it in the oven. The middle section rose up to just shy of the top.

        1. deb

          You’re sure your baking soda and powder are good? No chance you accidentally used self-rising flour? Might you be at altitude? These are always the first things I look at.

  170. Joanna

    I made this last night (with our last two eggs – thanks coronavirus), and just now overheard my daughter saying “I didn’t even know banana bread could taste this good.” Win!

  171. Sugar and Snip

    I baked mine in a 5×9 glass loaf pan and it took 90 minutes to cook through – I don’t know if the glass or the density of the mix is to blame but I suggest leaving extra time!
    I added chocolate chips because I have been baking either your double chocolate or marbled banana bread every week since COVID-19 locked me in my apartment and I think a chocolate withdrawal at this point would be unwise…
    I also got into the habit of using an immersion blender to mix the banana, butter, and sugar. I like that it really blends the banana in completely and makes for a smoother mix.
    That said – it rose quite a bit though not as spectacularly as your photos. It has cooled with a nice crunchy top and it is all over browned and beautiful.
    And of course it is absolutely delicious.

  172. My second time making it. This time I added 1/2 teaspoon nutmeg, last time not as much. my bananas were also not too ripe, but my son could not wait. Begging me to make it. We barely needed the foil. It was gone within 12 hours.

  173. Tina

    The link for the “why” r.e. updated banana weight goes to a different recipe entirely and it doesn’t really address the issue with the banana weight here.

  174. Jean

    I made this with no substitutions and no vanilla extract (forgot it!). My bananas were very, very ripe! It turned out delicious – the best banana bread I’ve made. I used freshly ground cinnamon, and it was a game changer. Definitely try it if you’re a cinnamon lover like me. Thank you Deb for this great recipe!

  175. Jade

    I made this and it’s the best banana bread recipe I have ever tried. My friend made it too and said the same thing. Thank you!

  176. Mayra Crespo

    I made this last week and it was the best banana bread ever. Now I want to make cupcakes. Added pecans to the recipe and it worked well.

  177. I was in serious doubt when I saw this recipe. Coz, your marbled banana recipe is our family favourite and has the unanymous vote of nothing beats this! I was in two minds, then went for this recipe as I had almost 2cups full overripe mashed bananas. The smell from oven was divine and heavenly. The crust was to die for. The only change is I put 2 heaped tsp cinnamon in the batter and some chocolate chunks on the top instead of sugar. You topped yourself Deb, again!

  178. Natalie

    Great recipe! I made as muffins and they turned out perfectly. Substituted whole wheat flour for all-purpose and 1/2 cup stevia for 1/2 cup brown sugar. Delicious! Will bake again. Thanks, Deb. :)

  179. Vic

    oh man I’ve been making your jacked up banana bread for over 10 years and dare not try another – it’s SO good – but what the heck i’ll try this – eek! 😆

  180. sumo kind

    after just one try, 100% this is now our go-to banana bread.

    i made this for the first time yesterday. i was dying to use my new bundt pan so i did — and am happy to report it looked beautiful, and the cook time was about the same. i usually make a recipe straight the first time, but in this case about one “banana” was actually two small steamed sweet potatoes i had in the fridge. i did use the nutmeg though i don’t have fresh. by the way, i so appreciate having weight measures, was especially nice for the bananas here.

    i can’t eat banana but reports from the family are extremely positive. there’s just a little section left to try on the second day! the only caveat to this being “the best ever” was a request for walnuts and chocolate bits in the next one.

  181. Gerri

    Deb, someone should give you a medal at the end of this quarantine. I can’t tell you how many times I have turned to your recipes during this last 7 weeks. I know that I can trust them to turn out and that means a lot when you don’t want to waste precious ingredients. Thanks for all of the delicious recipes that have made this time much more bearable. There’s something about baking that is very comforting.

  182. Julia

    This is it. This is the one. Deb, you’re right, it’s the ultimate!!!! I, like the rest of the quarantined world, seem to be baking more banana bread than I ever have in my life, but have been disappointed with every loaf I’ve attempted (It’s too dry! It’s too dense!). This one is just….perfect…is it the 5 bananas in the batter? Is it the perfectly crunchy sugar topping? Who knows? But it’s magical!!!
    Also, even though it was dreadfully difficult, I waited to slice into it until it had completely cooled, and that really was worth it.

    Thank you Deb!!

  183. Mary

    Truth in advertising! This IS the ultimate (and I have made a lot of banana bread in decades of baking). I followed the instructions meticulously, and even baked it in the same Goldtouch loaf pan that Deb uses. After 10′ of baking I was a bit worried because it was curving over the side—I thought for sure there would be spillage. BUT NO! It turned out perfectly. While tinkering with recipes can be fun, I don’t want to do anything with this one. It is perfection. Thank you, Deb.

  184. Claire

    I’ve learned that it’s almost impossible to go wrong with banana bread. Since moving back to the US after 2 years where we ate bananas that grew in our neighborhood, we can’t eat the ones that come to market here…ha ha, no flavor, but I get them anyway, let them over-ripen, then peel and freeze them. My hubs is crazy about banana bread, and I try to make it regularly for him. I have a recipe called banana-banana bread, calls for 2 2/3 cups mashed banana! so good! thanks for posting.

  185. Georgia

    This recipe is wonderful! I like to add extra nutmeg and chocolate chips, but my dad loves it without the spices. Best banana bread ever! so easy to change up to fit the needs of picky baked goods eaters:) Thank you for sharing

  186. Kathy Andrusz

    Thank you, Deb. When my 12 year old stated his desire to make banana bread with me on Mother’s Day, I was ecstatic! So I turned to you as I rely on Smitten Kitchen for recipes that work. I thought I would add to the knowledge pool with a few adjustments I had to “make do”. First I had to make a request for ripe bananas on our local neighborhood page, and sure enough a neighbor had a surplus. I used whole wheat pastry flour for the APF, and reduced the sugar to 1/3 cup after reading one of the comments. I only had 5 T of butter available, so I substituted one additional T of canola oil, plus one T of toasted sesame oil. Then, the closest thing I had to raw sugar was some “amber rock sugar for tea” that someone had abandoned in our worksite breakroom. All of it worked perfectly and everyone agrees this is the best banana bread ever. But you already knew that! Thank you so much for your work.

  187. Ananda

    Hi there!!! Made this last week and LOVED it :) Thanks so much!! I’m wondering – if I wanted to add old fashioned oats to this – how much would you recommend/would it effect the recipe otherwise?

  188. Cathy

    I followed the recipe exactly, except for 1 oops–I put in cloves instead of cinnamon. The bread turned out fantastic. I probably won’t share it with some, but the texture is amazing.

    1. deb

      Yes, this is much bigger. You can use less if you’re worried but I don’t think I’ve read a single comment to date concerned about the level of salt.

  189. Emilia

    This is fantastic banana bread! I don’t remember the last time I made the same banana bread recipe twice, but I have done that and actually printed it out to make sure I don’t lose it. Thank you for a bright spot during this crazy pandemic!

  190. Mel

    Ok, I thought I wasn’t a fan of banana bread, I only ever make it for the kids when the bananas are starting to die. But this time I had too many dying bananas so I tried this recipe and Oh. My. Gawd. This is so good. Thanks for ANOTHER amazing recipe Deb.

  191. Amanda

    I don’t have a standard traditional banana bread/muffin recipe, but thought this sounded like a great jumping off point. Here’s what I did, and it turned out GREAT:

    – Instead of butter, I used 2 ounces melted coconut oil and 2 ounces homemade 2% Greek yogurt. The yogurt made the oil seize (duh), so next time I will add the yogurt with the eggs and vanilla.
    – Reduced brown sugar by 50% to 1/2 cup.
    – 4 large bananas was spot-on 18 ounces for me. I mashed them directly into the large bowl after whisking the fat and sugar.
    – Used about 1/3 whole wheat flour by weight — just what I had on hand.
    – Baked in regular 12-cup muffin tin for 24 minutes. They were quite full but not full enough I was worried about overflowing. They domed up beautifully and came out moist and sweet, but not achingly sweet. Could maybe have done another minute or two to get a crisper lid, but didn’t want to overbake. I couldn’t bear to let mine sit out uncovered overnight with the bugs that come out of the cracks this time of year, so I may never know the true glory of the crisp lid here. Sorry, Deb!

    For those who care, with these modifications the recipe came to about 210 calories per muffin (or 1/12 loaf), which makes me feel like this is something I can keep in the regular rotation and not reserve for treats.

    My usual banana bread/muffin recipe is a chocolate one that uses less flour and bananas with cocoa and dark chocolate chips, and I will definitely adapt this to those flavors — yours is a better base recipe. Thanks for another keeper!

    1. deb

      Most muffins bake for between 20 and 25 minutes, so I’d check in around then. Fill it almost to the top, as you will the loaf pan.

  192. ElaineNYC

    This is excellent! A worthy sibling to Deb’s fab Jacked-up Banana Bread. As she wrote above, this one has a slightly finer crumb, but still flavorful and moist, even more so if you wait a day before you serve it or freeze it. In this version and in the previous one, I reduce the cinnamon by at least half; I think otherwise the cinnamon overpowers the banana flavor. But that’s me.

  193. Cathy

    Made this while substituting butter with olive oil (three-quarters rule!) and it was UNFORGETTABLE. So light. So fluffy and just the right amount of banana-y ness. Seriously, my parents whom I often try to impress via baking remarked it tasted /professionally made/. Thank you so much!!!

    1. Tovah

      Adding nuts shouldn’t affect the bake, it’s just a matter of how densely you want them scattered. 1/2 cup is a good place to start; I wouldn’t go more than 1 cup.

  194. Mary Helen Z

    My husband who thought he didn’t like banana bread has fallen in love with this. He is even bringing me home bananas as a subtle hint it’s time for another loaf with pecans of course! You are so right, the sugary crust is so wonderful! This is now my go to recipe!

  195. Sujeeva Ranasinghe

    This is now my go-to Banana Bread recipe. I also made what I call the Bananas Foster Bread based on this by caramelizing the bananas with allspice, cinnamon and flamed with rum and banana liqueur before following the rest of the recipe

  196. Jessie

    I’ve never had a ‘go to’ banana bread recipe before, but this one is it! I made it in two smaller loaf pans, baked for about 50/55 minutes. I made one w chocolate chip but we actually liked the one without (!) better

  197. Linda O’Hara

    This is the BEST banana bread that I have ever eaten or made. I made to adjustments. I only had dark brown sugar and I added chopped pecans. The sugar on top makes it extra special. Oh, I didn’t add nutmeg because I didn’t have.

  198. Malorie

    I love the weights! It only took 3 of my large bananas to get over 520 g. Wouldn’t have wanted it to overflow!

  199. Hillary

    Just tried this bread and it has AMAZING flavor. I didn’t have fresh nutmeg, so used a little ground nutmeg and only had dark brown sugar; still delicious. I baked it for 55 minutes and a skewer came out clean; I assumed it was done and left it to cool over night. Unfortunately the bread doesn’t seem quite done in the middle – it is too moist. Have you ever put banana bread back in the oven post-cooling? I thought this might help dry up the middle a bit but don’t want to ruin the deliciousness…

    Thanks for all the amazing recipes Deb!

  200. Beth Lesko

    Amazing recipe! Easy to execute and remember – I love the simple ingredient amounts. We make this weekly and share with housebound neighbors. Have been using 1/2 canola oil instead of butter for cost and availability and it’s worked great. We add chocolate chips or blueberries and sometimes chia seeds all to success. Agreed that best way to store it is by wrapping only the sides. It’s sad when the sugar crust melts away! (Although this is delicious without the crust if you want to cut some sugar.) Hope all is well and healthy!

  201. Hillary

    I love Deb’s recipes, but this one did not work for me which is really surprising! Granted, I have a 10-month-old so my brain is not always (okay, never) firing in all-cylinders. My loaf did not rise much at all, so ended up dark, dense and almost too wet inside. I weighed everything because I come from the professional baking world and that’s my jam. My baking powder and baking soda were also fine because I had just made some other things recently that worked great. I’m tempted to try again, but increased the baking powder and potentially also the flour a bit. Everyone seems to love this and the pictures do look like my perfect banana bread!

  202. Amanda

    I made this for my family the first time we were able to gather together in a few months. It was such a big hit. But, I have to say, my heart will always be with your jacked up banana bread.

    1. Tovah

      You’d only need to adjust the cook time. If standard sized muffin cups are about 2/3 full, 25 minutes or so should do it!

  203. Christina

    Agree with the title – this is THE ultimate banana bread! I will be coming back to this recipe again and again. Probably in like 3 days as long as no one eats any more bananas, if I’m being totally honest. Maybe I should hide the bananas.

  204. Sasen

    I used half the brown sugar (1/2 cup packed), and the result is addictive.
    I used an oven-safe silicone giant ice cube tray (Mammoth Cubes). It took about an hour, rising into a beautiful loaf of separable, weirdly shaped “cube-cakes”. I had a little batter left over, which I baked separately. The top gets wonderfully crispy; it’s actually nicer than nuts would have been.

  205. JOANNA IWANICKI

    This is the best banana bread I have made so far. Browned butter with melted sugar could be a secret ingredient! Thank you Deb for posting yet another one.

  206. Kaitlin

    If this is the ultimate banana bread can I ask what the penultimate banana bread was? Seriously, so glad this (and SK) exists. xo

  207. JP – Seattle

    Has anyone tried adding chopped strawberries to this? I did a comment search but didn’t find anything. Thanks!

  208. Estrella

    Making my way through your BB recipes! (Never too many of those in my opinion!) This was my 2nd (Jacked Up was clearly the first!)! I was nervous about spillage, but alas, none – even with 2 heaping cups of bananas! Mine were frozen naners and a bit of a mixture of types, so it was great to have the measurement in actual cups and not # of bananas. Next up, marbled BB! Love your site Deb!

  209. Rebecca Costakis

    Thanks for the perfect banana bread recipe! Today I am making this to gift to my father-in-law for father’s day on Sunday. This recipe gives you the most satisfying piece of banana bread you’ll ever eat.

  210. Erin

    Hi there! I am desperately looking for this Superiority recipe online. I thought I knew it by heart, but can’t remember the measurements! Any chance you can share? :)

  211. Becky

    I made this today with the addition of some unsweetened shredded coconut and it’s simply glorious! Best banana bread I’ve ever made, perfection!

  212. Kathleen McCarthy

    Love, love, love you and your amazing recipes. We cannot go a week without your amazing kale/goat cheese salad. And your writing.
    But this note is really about your piece in the NY Times on Sunday. Kudos to you for bringing up and shouting about the elephant in the room. If only, it might help entertain the kids!

  213. Marcia J

    I just made this bread, the smell of it baking made it hard to wait while it cooled, so we didn’t!!! Awesomely delicious!

  214. I just made this with the 5 leftover bananas I had sitting around! Super delicious. I subbed coconut oil for the butter, and used a mix of oatmeal (1/2 cup), whole wheat flour (1/4 cup) and regular all purpose flour (1-1/4 cup). I made it into 12 muffins (baked at 350 for 25 minutes), and they rose perfectly, without overflowing.
    I added added clove and ginger, instead of cinnamon (my niece is allergic).
    Thanks for another great recipe!

  215. Marion

    2-3 days you say it lasts?? Three grade schoolers ate the whole loaf (with just a little help from grandparents) in 2 hours,. It’s wonderful!

  216. Another amazing recipe, Deb. Your blog is delightfully smart, funny and engaging and your recipes are masterful, beyond expectations, every single time.
    I made this lovely banana bread in a Bundt pan and served it with neufchatel blended with maple syrup. Only adjustment was using half whole wheat pastry flour. Thank you. I’m not sure if I should buy more cookbooks. But I an using links to shop. Must keep you working!!! 🤗

  217. Tovah

    I have made this about 6 times since quarantine began. Anyone call it the “Teaspoon Banana Bread” in their heads? Deb, thank you for crafting this to be not only delicious but also so dang easy to memorize!

  218. Tanya

    Oops. I just put this in the oven without paying attention to the ‘5 bananas’ part. I used 3 which I usually used for the ‘jacked up’ recipe. I guess we’ll see, duh to me for not reading closely.

  219. Jaklin T Orlowski

    I made this recipe for the 2nd time yesterday. The first time I made it according to the recipe, but added pecans. I found it to be too sweet for our taste, so made it again with the following modifications,
    1. Replaced butter with 1 cup of whole milk ricotta cheese (love this addition);
    2. Did not use any sugar;
    3. Added 1/2 cup of GF oatmeal;
    3. Added 1/2 cup of pecans and 1/4 cup to 1/2 cup of dark chocolate chips.
    4. Baked initially for 1 hour, then added another 6 minutes.

    My husband is a huge banana bread fan, and this resulting modified version was fantastic!!! Moist and plenty sweet, with a beautiful crust. Thank you for this recipe. After trying many different banana bread recipes, this is now the go to recipe in our household. Delicious!!!

  220. Yaneris Santiago

    I used 5 bananas and was nervous to put all of the batter in the loaf pan so I made 4 muffins on the side. The bread came out absolutely amazing! The rise was perfect and the turbinado sugar adds a nice little crunch. I now wish I would have made the whole batch as muffins to help with portion control – haha!

  221. cheesepuff

    Very good. Been huffing it for two days. And yes, it’s better on the second day.
    Used 3/4 cup dark brown sugar and it was plenty sweet. Next time I will use less cinnamon as well. Tip: I lined pan with parchment, and the overhang of paper blocked any overflow of batter. As an added bonus, it made the final shape look like Wonder Bread.

  222. Amanda Galli

    I made this last night with 3 overly ripe bananas but since it was slightly less than 2 cups and the recipe insists on 2 heaping cups, I added 1/2 cup canola oil, reduced the flour by 1/2 cup, and threw in chopped walnuts because I like chopped walnuts. Followed everything else as written and baked for just under an hour. The crumb is so soft, moist, and not too sweet. Considering I tweaked the recipe, everything came together easy and turned out great. And yes, waiting until the next day means the sugar top can crystalize in a really good way.

  223. JP – Seattle

    Ok. My old bananas got a little too mushy so I could only use 2 3/4 of them…so I grated up a smallish zucchini (our sole zucchini harvest!) and tossed that in. Here’s hoping!

  224. Melanie

    Omg – now I know why you added another banana bread recipe to the site. This is beat I’ve ever had! Thank you for your never ending quest for perfection!

  225. Erika

    I’m 12 weeks pregnant, and your trio of “ultimate” quickbreads (zucchini, banana, pumpkin) are the only food category that is consistently appealing and has not yet sent me running for a bucket. And thankfully they’re easy to make, so I can throw it together and get in a decent nap to recover while it bakes

    After a particularly rough evening of “morning” (i wish) sickness last night, I woke up starving and somehow got it together to make this banana bread. I just ate a slice hot from the oven. It’s perfect. My happy tummy and I are so grateful to you right now!

  226. Heather

    I had a bunch of bananas getting too ripe for my kids liking so I came here to get the recipe for the jacked up banana bread. I saw this and thought…smitten kitchen never disappoints…I’ll try the new best banana bread recipe. It was good. I made 2 loaves. They were full and very good. Everyone ate them and liked them. But…my family and friends still think the jacked up banana bread recipe is the best we have ever had. I definitely agree. I’ll go back to that one next time. It always gets rave reviews!

  227. Naomi

    I’ve made this awesome recipe as is many times, and can now report after a weekend with a vegan and gluten-free party that those modifications work out splendidly, too! I subbed 3/8 cup olive oil for the butter, and successfully tried both aquafaba and flax eggs for the eggs (yes, it was such a hit I made it twice!). For the flour, I used 1.5 cups brown rice flour and 1/2 cup almond meal. I usually use weight measures, but went with volume this time (this worked out to more than 195 grams of brown rice flour). It also took the full 65 minutes rather than the usual 75. Yum!

  228. sue

    I let my bananas get all-black, some even a little boozy inside. and I tried this with a glurg of Kahlua and some fresh local walnuts & cocoa nibs. Really good. It has a velvety texture and the banana shines through. Had no nutmeg, so used cake spice, my go-to for baked goods calling for cinnamon. This is a truly great cake; have never seen the method of adding salt & leavenings to the egg mix before–it works so well. Thanks!!

  229. BekkaR

    Yummmm. I’ve made this a few times and have loved it each time.

    Today I make a half recipe since I only had two very large bananas. Made them into muffins instead of a load, and (using a tip from many of your other recipes) browned the butter before whisking it in. Divine.

  230. Gene

    This banana cake recipe is one of the best I have made in years
    The raw sugar on top sure,y does make it ultimate

    Thank you thank you
    5 stars

  231. Jeanne Winding

    The first time I made this, my husband said that it’s the best banana bread he’s ever had. I have made it a few times now; it’s definitely on the baking rotation.

  232. Thank you SO much for this recipe, Deb, I feel like it changed my life! As a diabetic I am looking for changes that still allow me and other friends with food adherences to have the things other people have, but sometimes it’s like a challenge to figure out the puzzle about how to do it. I trust you implicitly as a recipe creator and someone who is NOT frivolous with adding sugar and carbs. That said, I knew I would tweak it just a little because I live with carb and sugar guilt on the reg. I get diabetic nerve pain when my levels go up too high so I take a lot of precautions to avoid it because it sucks. I LOVE the fact that you amped up the banana quantity, it’s the key to the puzzle forever. <3
    Toasted mine with peanut butter. Sang your sweet praises!

    So for anyone who still wants to make this glorious bread, here are my diabetic subs (also taste-tested by three other low-sugar/low-carb people):
    6 bananas, up from 5
    3/4 cup brown sugar with 1/4 of a cup being replaced by a granulated sugar/cinnamon/orange zest mix I made myself (recipe: 1:1 ratio of granulated sugar to cinnamon with the dried zest of orange or whatever citrus fruit you choose- zest and leave to dry on counter until no moisture remains)
    1 cup of spooned and leveled whole wheat flour plus 1 cup AP flour (could sub AP for apple flour, oat flour)
    Cooked for 40-45 mins instead of 50-55 (I had no spillage, like Deb said!)

    Thank you again! And to all who leave comments for others to see how their experiences work out too!

  233. Ruthie

    I love that this has everything in weights, so convenient and fool proof! It’s frustrating when recipes call for “2 bananas” when there’s a huge variation in size! I made it this morning as written (with the addition of 1 TBPS bourbon :) and it was a hit. Definitely my new go-to banana bread :)

  234. Katherine

    This just didn’t rise much for me and even though it baked for a full 65 minutes it didn’t get a nice crumb. Just kind of dense and almost wet. Sea level kitchen. Gluten-free flour blend. I added some xanthan gum as I usually do for baking. I love your recipes and get good results almost always – not sure what happened here but will try another recipe next time I have overripe bananas!

  235. Claire

    Late to the party, but I have just made this for the first time and it is by far the best banana bread I have ever had in my life. Bye, Mom’s recipe, so sorry, but you can’t hold a candle to this one. Perfect crumb, and also it somehow tastes like the butter and brown sugar and spices that went into it in the most wholesome and delicious way. Just. Brilliant.

    I added 1 cup of walnuts, and because I only keep salted butter, used that. Oh, and extra large eggs, again, because they’re what we have. Done perfectly in the full 65 minutes.

  236. Sophie

    I made this and it’s delicious. Followed the recipe exactly, EXCEPT that the kitchen I’m in right now doesn’t have a loaf pan. Nevertheless, I persevered, and made the banana bread in a large cast iron skillet. Yes, it’s more cake-shaped than loaf-shaped, but the great taste is the same, and mine only needed 30-35 minutes of baking at 350. Thanks for another great recipe Deb! (And yes I used 5 bananas — do it!)

  237. Adina Lepp

    I have never had such a delicious banana bread. It is rich, dark and almost caramelly. My favorite part is the crispy lid. It’s a perfect surface for spreading butter. I added crushed walnuts to my batter for “health.” But really for crunch.

  238. Colleen

    I was short on bananas but still wanted to try this, so I cut the recipe in half and made it in two mini-loaf pans (the kind that generally come in sets of three and hold about 1.5 cups of batter each), baking for approximately 35 minutes. It is very good!

  239. Rheannon Okey

    Just made this and devoured 1 1/2 slices! Confession: I added walnuts and bittersweet chocolate chunks and it was divine!

  240. Hannah

    This bread is the one. I didn’t have turbinado sugar but Demerara works just as well. I’ve also adapted it into two great variations!

    Vegan:
    – substitute 2 eggs with 2 “flax eggs.” Mix 2 tablespoons of ground flax seeds with 6 tablespoons of warm water and stir. Let sit for 10 minutes so it can get nice and goopy. I find success grinding whole flax seeds in a NutriBullet.
    – substitute butter with coconut oil

    Less Sweet:
    1/2 cup of sugar makes for a very plain, barely sweet bread that one of my friends prefers, but I like reducing the sugar to 3/4 cup. No need to change the amount of wet ingredients! (Works for both regular and vegan versions.)

  241. Bobbie

    We love your Jacked Up Banana bread recipe but I was out of Maker’s Mark last week so I opted to make this recipe. I didn’t even get to take a photo of it bc it smelled so delish that the family couldn’t even wait for it to cool before digging in! Everyone decided that this banana bread is the best recipe EVER! And to think you can make it in just one bowl! Thanks for all your yummy recipes!