The Best Banana Bread

The Best Banana Bread

Libby 0

"This is the most successful and versatile quick bread recipe I've found! You can also use chunky applesauce or a 15 ounce can of pumpkin for wonderful variations."

Ingredients 1 h 15 m {{adjustedServings}} servings 196 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
  2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.
Tips & Tricks
Banana Banana Bread

With this much banana flavor, it just had to be called “banana banana.”

Banana Sour Cream Bread

Add a little sour cream for a deliciously different banana bread.

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Reviews 972

  1. 1204 Ratings

krista v.

I reviewed this recipe almost a year ago but I made some interesting changes and just had to share it with everyone on this site! I used the 1/2 cup brown sugar, 1/2 cup white sugar, 1/4 tsp. salt and plenty of cinnamon and nutmeg as before. However, I am always interested in making recipes healthier so instead of margarine, oil or butter I used 1/2 cup unsweetened applesauce. I often buy applesauce in those little single serving cups and one container is exactly 1/2 cup. Perfect for baking since you don't have to open a whole jar of applesauce. I added chopped walnuts as before but I was out of vanilla, so I tossed in about a Tbsp of dark rum. Wow!! That is the secret to butt-kicking banana bread!! Use good quality rum, such as Puerto Rican or Dominican rum. A good rule of thumb is..if you wouldn't drink it, don't cook with it! Same goes for wine. I cannot stop eating this bread and now I don't feel guilty because it's low in fat if you use the applesauce instead of oil or butter. I really hope someone reads this review and tries the rum version I have come up with. Enjoy!!


This was exactly what I was looking for! I had 3 overripe bananas that I was getting ready to throw out, instead the light bulb went off to look on Allrecipes for an easy banana bread recipe. I chose this one based on the reviews and the simplicity of the ingredients. The only slight changes I made was I used butter instead of margarine, switched the white sugar to half white and half brown, and cut back the flour to 1 1/2 cups instead of 2. I also threw in 1/2 tsp. of vanilla extract and a dash of cinnamon. It turned out perfect in 45 min. (an hour would have dried the bread out) and it is dense and moist like banana bread should be! Thanks Libby, I will probably make this weekly with my leftover bananas!


I've never made a really good banana bread until I tried this recipe this morning. I did modify some things--used real butter, half white and half brown sugar, added 1 tbs cinnamon, 1 tsp vanilla, and a dash of salt. I didn't measure the bananas, but used the four I had on hand that were mostly black on the outside, soft and sweet on the inside. Sprinkled the top with sliced almonds, since it's what I had on hand. It baked up beautifully in exactly one hour. What a great Sunday breakfast!