Banana Bread

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Yield: 1 loaf, 18 servings

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Banana bread is oh-so-simple... yet like many simple recipes, requires a few out of the ordinary ingredients to bring it from potentially boring to memorable. A hint of spice, honey for sweetness and moist texture, and one final touch—a few spoonfuls of jam—distinguish this tasty bread from run-of-the-mill versions.

Our guarantee: This moist, dense banana bread is a deep golden brown, with mild-to-medium banana flavor and a light touch of spice.

Banana Bread

star rating (141) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 18 servings
Published: 01/01/2010


  • 1/2 cup unsalted butter, at cool room temperature
  • 2/3 cup brown sugar, light or dark, firmly packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
  • 3 tablespoons apricot jam or orange marmalade, optional but tasty
  • 1/4 cup honey
  • 2 large eggs
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chopped walnuts, optional

Tips from our bakers

  • Be sure to use ripe bananas; their peels should be bright yellow, with no green showing at all, and beginning to turn brown. For more pronounced banana flavor, use extra-ripe bananas, ones whose peels are mostly black-brown.
  • An easy way to mash bananas is to peel, cut into chunks, and place in a zip-top plastic bag, leaving about 1/4" open at the top of the bag for air to escape. Gently knead/flatten/squash the banana chunks with your fingers.
  • To make banana bread French toast: Cut your several-day-old loaf into 3/4"-thick slices. Dip the slices into your favorite French toast batter, and cook in a skillet or on a griddle. For added crunch, crush 2 to 3 cups of cornflakes in a wide shallow dish, and dip both sides of your battered banana bread slices into the flakes before cooking.


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1) Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan.

2) In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.

3) Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

4) Add the flour, then the walnuts, stirring just until smooth.

5) Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

7) Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

8) Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.

Nutrition information

Serving Size: 1 slice (60g) Servings Per Batch: 18 Amount Per Serving: Calories: 170 Calories from Fat: 50 Total Fat: 6g Saturated Fat: 3.5g Trans Fat: 0g Cholesterol: 35mg Sodium: 230mg Total Carbohydrate: 27g Dietary Fiber: 1g Sugars: 14g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/03/2015
  • member-esav282 from KAF Community
  • I tried this banana bread because of the high rating. This banana bread came out perfect, it is unbelievably moist and light.
  • star rating 04/28/2015
  • Beth from Vero Beach FL
  • Very straightforward recipe. Excellent taste, very moist. Love th addition of jam! I've tried several kinds, trying guava now. I anticipate it will be delicious! I've made this three times and I anticipate this being my exclusive banana bread recipe.
  • star rating 04/26/2015
  • Kathy from Tacoma, Washington
  • I have made this banana bread recipe several times. It has always come out beautifully and taste wonderful! I follow the recipe as written. This is the best banana bread recipe I have ever baked.
  • star rating 04/20/2015
  • Margherita from Hamilton, Ontario Canada
  • I made this recipe over the weekend and what a success it was. The addition of the apricot marmalade made a big difference. I used a combination of apricot, pineapple, and orange.. A+. Thanks KAF
  • star rating 04/19/2015
  • 1321lolo from KAF Community
  • Moist and excellent crumb. Not heavy like many other recipes. I used a 4x8 pan and used extra batter to fill 5 muffin tins. Muffins took 25 minutes and bread took 1 hour (45 min, then last 15 with foil). I didn't pre-mash bananas, just mixed in mixer, which left nice little banana chunks sporadically through the batter/bread.
  • star rating 04/05/2015
  • Leah from Chicago, Illinois
  • This bread is so moist and delicious!! The combination of the bananas, honey and orange marmalade is so yummy. I will now make this bread all the time. It freezes great too. No big deal, but my bread took significantly longer to cook then the recipe states.
  • star rating 04/01/2015
  • Paulinewan from KAF Community
  • I have tried so many banana cake recipes and this is by far the yummiest, least oily and easiest to prepare. Thanks KAF!
  • star rating 03/28/2015
  • Christie from Ohio
  • Best ever!
  • star rating 03/23/2015
  • Andrew from Beaufort, SC
  • Very good banana bread, nice and moist. I cut the brown sugar back to 1/2 cup and the honey to only 2 Tbls. along with orange marmalade so not too sweet, which I like. Also added sunflower seeds because I didn't have walnuts. Very good!
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