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Award Winning Banana Bread Recipes and Little Known Banana Tips and Tricks


Finding the Perfect Banana Bread Recipe for Your Kitchen

Keep scrolling to find great recipes and instructions for award winning banana bread recipes.

This page will get you started, but baking times and temperatures do need to vary a bit from kitchen to kitchen due to pan types and sizes and oven temperatures.

What Do You Think is the Most Likely Culprit - Undercooked Banana Bread with a Burnt Crust?

Variables to Look at when Perfecting Banana Bread Recipes

Even with the perfect recipe, Banana Bread can go wrong. Sometimes ovens vary in temperature, pan size can make a difference, as well as banana size. You also have to use caution mixing your ingredients in the right order and not over-mixing the batter.

If you keep having problems getting moist banana bread that's cooked all the way through, and not burnt on the outside cover your loaf in the pan with some foil tent and seal it on all sides. Take the foil off midway through baking and that should help the inside cook without leaving the outside black and hard.

Once you figure out the right sized pan, and the right temperature and the right number of bananas for YOUR oven make sure to write down the perfect Banana bread combination for your kitchen!

Solution to Doughy Banana Bread - Get Perfectly Moist Banana Bread Every Time

Bake me, please. Before I brown too much!

Anxious Bananas Want to Bake Themselves - Well, not really, but did you know you can write messages on bananas?

Bananas - Bake Me Please - before I brown too much.

Bananas - Bake Me Please - before I brown too much.

Using a toothpick, or other fine pointed tool you can poke holes in the banana peel, and throughout the day the holes will brown and reveal secret messages.

Standard Moist Banana Bread Recipe

Nothing Fancy or Out of the Ordinary


3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour


Scroll to Continue

1. Preheat the oven to 350°F .

2. Mash bananas.

3. Mix butter into the mashed bananas in a large mixing bowl.

4. Mix in the sugar, egg, and vanilla.

5. Mix in the baking soda and salt.

6. Add the flour last.

7. Pour mixture into a sprayed bread loaf pan.

8. Bake for 1 hour.

9. Cool, slice to serve.

Award Winning Paula Dean Banana Bread


1/2 cup (1 stick) butter, at room temperature

1 cup sugar

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

3 ripe bananas, mashed


Preheat the oven to 350. Grease a 9Ã5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.


  • 1 cup sugar
  • 1 1/2 cups of wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 3 small ripe bananas
  • 1/4 cup dairy free chocolate chips


  1. * Preheat oven to 325 degrees
  2. * Lightly grease 8x4 bread loaf pan
  3. * Cream shortening and sugar in large bowl
  4. * Slowly sift in flour, baking soda, salt and cinnamon
  5. * Mash bananas in separate bowl and then add in to large bowl and mix.
  6. * Add vanilla extract.
  7. * Can also add nuts, chocolate chips, raisings, or other fruit if desired. (We put 1/4 cup dairy free chocolate chips.)
  8. * Pour batter into greased pan.
  9. * Bake for 55-60 minutes or until knife comes out clean.
  10. * Allow to fully cool before slicing.

Whole Wheat Sour Cream Banana Bread


3 ripe bananas, mushed

2 1/2 c whole wheat flour

1 1/4 c brown sugar

2/3 c fat free sour cream

2 eggs, beaten

1/3 c vegetable oil

1 tsp vanilla

1 tsp salt

1 tsp baking soda

1/2 c chocolate chips/chunks (optional)


Preheat oven to 350 degrees F. Mix all ingredients until well incorporated. Pour into greased 9Ã5 loaf pan. Bake for 1 hour 15 minutes to 1 hour 20 minutes. Bread is cooked completely when a toothpick or knife inserted in the middle comes out clean. Cool completely on wire rack before slicing (1-1 1/2 hours)

Banana Bread with Pecans Recipe


80z plain flour

1 t. salt

1 heaped t. baking powder

1 t. cinnamon

4oz sugar

1 egg

3 oz butter, melted

few drops of vanilla essence

2 1/2 oz pecan nuts, chopped

4 medium bananas, mashed


preheat your oven to whatever usually works best for you.

sift flour, salt, baking powder and cinnamon into a bowl, stir in sugar.

mix in egg, butter and vanilla essence, but do not beat.

fold in pecans and mashed bananas, using a fork. again do not beat.

spoon into loaf tin and bake for 50-60 mins. leave for 10 mins in the tin and then cool on a wire rack.

Crunchy on the Outside, Soft on the Inside

Ingredients (makes about 10 thick slices):

250g/ 2 cups plain flour

150g/ 3/4 cups caster sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

2 large eggs, lightly beaten

115g/ 1/2 cup unsalted butter, melted and cooled

3 large or 4 medium very ripe bananas, mashed

1 tsp vanilla extract

100g chopped walnuts or pecans (optional)

Extra slices of bananas to garnish (optional)


1. Preheat oven to 180 degrees C/gas mark 4. Grease the bottom and sides of a 9 inch loaf tin, or line with grease proof paper.

2. In a large bowl combine the dry ingredients - flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. In another bowl, combine the wet ingredients - mashed bananas, eggs, melted butter, and vanilla.

3. Using a rubber spatula or wooden spoon, lightly fold the dry ingredients into the wet ingredients bit by bit, just until combined and the batter is thick and chunky. **IMPORTANT: Do not overmix the batter** There should still be traces of flour. Over mixing will result in tough bread.

4. Pour the batter into the loaf tin. Decorate the top with slices of bananas if desired. Bake in the middle of the oven for 60 minutes, until the bread is golden brown and a skewer inserted in the center comes out clean. If the top is browning too quickly while the middle is still undercooked, place a sheet of foil across the top of the loaf and continue baking for another 5-10 minutes.

5. Place the tin on a wire rack to cool and then remove the bread from the loaf tin. Serve warm or at room temperature. The bread is easier to slice when it has cooled down.

Banana Loaf Cake

One 9-inch cake OR

One 8 x 4 - inch cake and one 3" by 5 3/4" cake OR

Four 3 1/4" by 5 1/2" cakes

2 1/2 cups flour (I used 1 1/2 cups all-purpose flour, and 1 cup white whole wheat flour)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

3 large egg whites (I used one egg and one white)

1/2 cup sugar

1/2 cup dark brown sugar, firmly packed

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

2 1/2 cups mashed very ripe bananas (David's directions call for 4 or 5 large bananas, but both times I made it, it took 6-7 bananas. Maybe the bananas we get in Rochester are puny. I mash bananas with a potato masher.)

(I added some chocolate chips -- maybe a cup)

Spray pan(s) with Baker's Joy, or cooking spray and a dusting of flour. Set a rack in the middle level of the oven and preheat to 350 degrees.

Stir together the flour(s), baking powder, baking soda, and cinnamon.

In a medium mixing bowl, whisk the egg whites to break them up, then whisk in the sugar and the brown sugar. Whisk in the butter and vanilla, followed by the mashed bananas.

Sift the flour mixture over the banana mixture and thoroughly fold it in. (Add the chocolate chips, if using.) Scrape the batter into the prepared pan and smooth the top.

Bake the cake until a toothpick inserted in the center comes out clean, about:

55-65 minutes for 9 x 5 pan,

45 -55 minutes for the smaller loaves (such as 3 1/4" by 5 1/2")

Cool the cake in the pan on a rack for 10 minutes, then unmold it and cool completely on a rack.

Storage: Keep the cake wrapped in plastic at room temperature after it has cooled. For longer storage, double wrap and freeze for up to a month.

Weight Watchers information: The Starbucks reduced-fat banana loaf cake with chocolate c hips has 8 points per serving. This recipe, if you cut the loaf/loaves into 12 pieces, has 6 points per serving if you use all whole wheat flour (instead of half and half) and the egg and egg white as directed.

Chocolate and Banana Marbled Bread

Chocolate and Banana Marbled Bread

Adapted from Cooking Light

1 1/2 cups all-purpose flour

1/2 cup whole wheat pastry flour (ok to use all purpose flour)

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup Baker's sugar (ok to use granulated)

1/4 cup butter, softened

1 1/2 cups mashed ripe banana (about 3 large bananas)

1/2 cup egg substitute (or 2 eggs - I found this to be better)

1/3 cup plain low-fat yogurt

1 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips

Cooking spray

1. Preheat oven to 350°.Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flours, baking soda, cinnamon and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.

2. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.

3. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack and try not to eat entire loaf in one sitting.

*Note-if you don't have whole wheat pastry flour, just use a total of 2 cups of all purpose flour.

Blueberry Lemon Banana Bread

Blueberry-Lemon Banana Bread

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

1 cup mashed ripe banana (about 2 bananas)

1/2 cup egg substitute

1/3 cup reduced-fat sour cream

1 teaspoon vanilla extract

1 cup fresh blueberries

1 tablespoon grated lemon rind

Cooking spray

Preheat oven to 350°.

To prepare the banana bread, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until mixture is well blended (about 1 minute). Add mashed banana, egg substitute, sour cream, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Gently fold in blueberries and lemon rind. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan. Cool completely on wire rack.

Dawn from Maryland, USA on November 09, 2013:

I have brown bananas and limited supplies today. So i'm searching Squidoo for possible banana recipes (because i'm too lazy to go back out and get baking powder!). I'm glad I found your lens. Lots of great ideas here.

nsjordan870 on October 10, 2012:

The Paula Dean Banana Bread recipe is terrible! It came out spongy without a lot of flavor and baked too fast at the posted temp, leaving a large raw section in the middle with a dark brown crust. I couldn't find my tried and true recipe, so looked for another...big disappointment here! If you like your B Bread to have a little crisp to the edge and a quick bread like texture...instead of a soft sponge cake texture...then keep looking! Big waste of time and ingredients!

Camden1 on October 08, 2012:

These all sound good, but the chocolate and banana marbled bread is calling to me - fortunately I have some ripe bananas on hand now!

elyria on October 06, 2012:

Yummy lens and a great tip about Almond flour - I never actually used it before even though I cook so much. I am now curious to try it in my recipes.

einsteinmoomjy on September 26, 2012:

Whole wheat sour cream banana bread; going to get ingredients for that recipe. Yum!

anonymous on September 12, 2012:

This is a great lens- I adore bannana bread- so I will be back!

darciefrench lm on August 22, 2011:

@darciefrench lm: OK, I am back. Have emailed you pictures of my version. I made the standard banana bread recipe - very unstandard, but it seemed to work as you can tell by the happy kid wolfing it. I didn't have any butter so I used vegetable oil. I put blueberries in with the bananas so added about 1/4 cup more flour because the blueberries provide moisture when cooked. I forgot the sugar! So I sprinkled it on the sliced pieces afterwards. It was a hit!

darciefrench lm on August 22, 2011:

I'm about to make the standard banana bread recipe with blueberries (need to get eaten). I'll be back to let you know how it turns out :)

anonymous on June 17, 2011:

Thanks for the great banana bread recipes - I liked the tip about how to ripen bananas faster - who knew!

MelissaInTheSky on June 10, 2011:

Wonderful lens! I can't wait to try these!

grandma deal on February 25, 2011:

Forgot to add my link:


grandma deal on February 25, 2011:

All of these recipes look way yummy. Some of them have been copied to my Recipe Documents. I'll be trying them out soon. I really appreciate the tips you've scattered through the lens. I copied them also. I'm not a Squid Angel, but you can bet I'd bless this lens if I were. Thanks for sharing.

kuch123 on April 24, 2010:

Blueberry-banana Bread

HomestyleGoodies on January 20, 2010:

Best banana bread I have ever had. Ordered and arrived next day fresh, moist and awesome. Want to share this with everyone they seem like a small bakery but they deliver both in terms of value and actual delivery!

tbgreene on June 14, 2008:

Here is the egg free, dairy free banana bread I make almost weekly. I use this recipe because of my son's allergies, but it's truly moist and awesome! It's a great for everyone!


rasamalaysia on June 06, 2008:

This is my entry:

mjpuzzlemom on June 06, 2008:

Ok.. .this is my all time favorite.... make it all the time Banana Bread recipe..... It is Paula Deen's and it is consistently one of my top posts.

Here is the link

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