This is the most popular recipe on my site and it’s no wonder why, it really is the Best Banana Bread!
*Note- this recipe is by far the most popular on my blog so as of 11/11/16 I’m updating the photos a bit. The recipe hasn’t changed- it’s still perfect! I will say that I’ve made it with whole wheat pastry flour with wonderful results, as well as with half or all coconut sugar replacing the white and brown. Mini chocolate chips are a wonderful addition (I did a cup,) and you can bake this in an 8×8 square pan if you want to make more of a snack cake. (I’d just bake it for about 20-25 minutes instead!) Thanks for loving this as much as I do!
I wasn’t going to share this recipe. Even though I have honest to goodness baked no less than 6 loaves of this in the last 3 weeks, it just didn’t seem blog-worthy. Not because it isn’t fabulous (it truly is,) but because it just seemed a little too boring and I honestly didn’t think anyone needs another banana bread recipe.
But- each time I made it I shared slices with friends and family who all started writing me asking for the recipe. After emailing it 2 or 3 times I decided I’d just blog it anyway even if none of you want another banana bread recipe. 😉


1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla


Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.

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