Banana Bread

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Banana Bread |

Do you have recipes to go to that you love and keep making over and over again?  For me, this banana bread recipe is one of those recipes.  I’ve been making this same banana bread since college!   It’s so moist and delicious and it’s definitely one of our family’s favorite.

Banana Bread |

I got this recipe from my best friend that I met in college.  She was from Osaka and we met each other at the international students’ orientation when we moved to the US for college.  She and her banana bread recipe have been my best friend since then, almost 20 years!

I wasn’t into baking until I met her.  She loved making sweets and one day she gave me a few slices of this banana bread.  It was very moist and it was different from other banana breads I had before.  The texture is soft, with bits of banana and just the perfect amount of sweetness.  The store bought banana breads I’ve tried are usually dry and don’t have too much real banana flavors.

Banana Bread |

My friend used a square 8” baking dish to make the bread.  The height of the bread is shorter than your typical banana bread but you can slice bread into thicker slices.  Simply pick up a slice with your fingers to enjoy a mouthful of this moist banana bread.  What I love the most is enjoying it with a cup of great coffee in the morning.

Banana Bread |

This is one of those recipes that I measured ingredients with a measuring cup (I didn’t own a kitchen scale in college).  Even though it’s not as precise, you will still get good result.  I put the weight measurement below for those of you that use a kitchen scale.  I hope you enjoy this banana bread as much as my family does!

Here’s the video on How To Make Banana Bread on my YouTube Channel!  Enjoy!

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Banana Bread
Prep time
Cook time
Total time
Serves: 1 Loaf
  • ½ Tbsp. butter for greasing the baking dish
  • 1 ⅔ cups (208 g) all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ cup (113 g) butter, soften
  • ½ cup (100 g) sugar
  • 2 large eggs, at room temperature
  • 1 Tbsp. cooking oil (vegetable, canola, grapeseed oil)
  • 1 tsp. vanilla extract
  • 4 ripe bananas, separated (See Note 1)
  • ½ - ⅔ cup raisins (optional)
    Banana Bread Ingredients
  1. Preheat oven to 350°F (175°C) and grease an 8” square baking dish with butter (bottom and sides).
    Banana Bread 1
  2. In a bowl, combine 1 ⅔ cup flour, ½ tsp salt, ½ tsp. baking soda, and ½ tsp. baking powder and whisk all together.
    Banana Bread 2
  3. In another bowl, combine ½ cup soften butter and ½ cup sugar and whisk well.
    Banana Bread 3
  4. Add 2 eggs, 1 Tbsp. oil, and 1 tsp. vanilla and beat with the whisk until well blended.
    Banana Bread 4
  5. Mash 3 bananas with a fork and mix into the egg mixture.
    Banana Bread 5
  6. Add the 1 ⅔ cups flour to the banana mixture and stir just until blended. Add raisins, if you prefer.
    Banana Bread 6
  7. Pour the batter into the prepared pan, spreading it evenly with the rubber spatula. Slice 1 banana thinly into rounds and decorate on top of the banana bread.
    Banana Bread 7
  8. Put the pan in the oven and bake at 350°F (175°C) until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Remove the baking dish from the oven and let cool for 20 minutes. If you don't eat right away, wrap each slice or the whole cake with plastic wrap. Store at the cool place and enjoy within 2-3 days.
    Banana Bread 8
1: To quickly ripen bananas, bake at 300 F (150 C) for 30-40 minutes (depends on your banana) [source].

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Editor’s Note: This post was originally shared in January 11, 2011.

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  1. Saukok

    Hi Nami, I’m making this again to bring to a friend who just had a baby. The last time I made it it was such a hit…

    • Nami

      Hi Sau! I’m really happy to know you are baking the banana bread again! And thank you for letting me know that. When I saw your comment this morning, it made my day. Baking it for the second time means you really liked it! :-)

  2. Lin

    Hi Nami,

    We love banana bread. I owuld love to try yr recipe, however my husband cannot take butter, can I replace the butter with oil?


    • Hi Lin! Thank you for being interested in this recipe and asking the question. However…I’m not really a baker (as you might have guessed) and I am afraid I can’t answer to this question. I assume it’s replaceable but I’m not sure how much oil is equivalent to the amount of butter in order to get the right texture. So sorry I can’t help you with this. :-(

    • Hien

      I replaced half of Nami’s suggested amount of butter with greek yogurt (ie. a combination of 1/4 cup of butter and 1/4 cup of yogurt) and it came out very moist. I think you can totally replace the entire amount of butter with yogurt. Or to be safer, replace 1/2 cup of butter with a combination of 1/4 cup of oil + 1/4 of yogurt (which is what I usually use for my yogurt cake).

  3. Barbi

    This sounds delicious, I want to try it this week. Can you tell me what size pan you usually use? The picture looks like an 8×8. Thanks! Barbi

  4. YJ

    Hi Nami,
    Instead of using a stand mixer, could I just use a spatula to combine the ingredients? Or would I need to cream the butter, sugar and eggs together? thanks.

  5. Eha

    Not a baker by any means, but both nut breads and banana bread seem to be in a different category! Love the way you have ‘dressed’ yours . . . shall copy . . . thank you

  6. Lillie

    Hi Nami
    if I have self-raising flour, can I take baking soda and baking powder out from the list?
    also, do you think I can use sunflower oil instead?

    • Hi Lillie! The proportion is probably not the same, but I think it’ll probably work just fine. It’s my best guess. I’ve never used sunflower oil but it should be okay! :)

  7. So beautifully presented, I love the clever way you use chopped bananas as a decoration! I totally agree, banana bread is probably one of the most desirable recipes to make again! 😉

  8. Nami-san, I think there is something about this cooler weather that makes you crave carbs. There is nothing like a delicious homemade banana bread to make your day perfect with a cup of tea. This will be great to put in the kids lunches too. I love how you decorated it with the bananas. Sharing, of course!
    I have many old recipes but great little recipes with photos that need to be redone, etc. I was thinking about doing the same thing. Are you keeping the old post in the archives so that others can access it or do you decide to hide your old post? What is your recommendation on this? Take Care

    • Hi Bobbi! What I do is to change the date of the old post (this post was originally published 1/11/11) to current date. All the comments since the original post date stay. We should not have any duplicate content on our own website. Therefore, if you don’t change the recipe (or just minor fix), I recommend updating the publish date. Also, if you update the picture, it’s always nice to treat it as a new post. Maybe update the content a little bit too. Since the original post date, we have more readers, so it’s nice to refresh the post once in a while. Hope that helps! :)

  9. Lovely presentation! I can just imagine sitting down with a cup of coffee with a friend (or my husband or a good book) at midday to enjoy this. The sliced bananas on top are such a nice touch. I always have a ton of bananas at home (I like to snack on them) and we adore all banana-baked goods. This one looks very special!

  10. Perfect timing as I have bananas ripening on the counter after a banana bread request from Katie:) I love how you garnished yours—so pretty!!

  11. Kimmi

    After a long week (it’s almost Friday!), I think this shall be a good reward for the weekend. =) Thanks for reminding us of this great and simple classic~~

  12. How lovely to have a recipe from your best friend at college. I do love how this bread is decorated with slices of banana. I do love banana bread and it’s something I often make as we always seem to have over-ripe bananas and lunch boxes to fill xx

  13. Banana bread is such a clever way to use the too ripe bananas. I have seen many banana bread, but I love yours particularly not only because it looks gorgeous but most of all because there is a friendship story behind, so I guess it must have a special place in your heart… I must say I cherish most the dishes I make according to people who are dear to my heart…

  14. baobei

    hi nami, i’ve been an avid fan of your site and always looking forward to new recipes… tried almost all your recipes and my family loves it… banana bread is one of my favorite and would try to bake this… just have a question is it possible to use bread flour instead of all purpose flour? thank you.

    • Hi Baobei! Thank you so much for following my site and trying many of my recipes! So happy to hear your feedback and THANK YOU!! I recommend all purpose flour for this recipe to get the good fluffy texture. :)

  15. I love banana bread… I have some overripe bananas sitting on my counter right now screaming to be made into some. I also love how you garnished it with the sliced bananas… that’s so pretty. I will totally be copying you on that. :)

  16. No wonder your family likes it! These bread look like the fruit puffing and turning into a bread like magic! It has that texture only well baked banana breads would have 😉

    Julie & Alesah
    Gourmet Getaways xx

  17. Banana bread is a constant feature in my house since it is a delicious and ideal option for lunch pack too. My version is similar to yours, only that mine also has yogurt added to it :)

  18. Janice

    Hi Nami,
    I just made this and am enjoying a slice of banana bread right now. I had to make some substitutions with what I had on hand and swapped out the butter with coconut oil and coconut sugar for the white and it turned out delicious. Thank you for sharing the recipe.

    • Hi Janice! Thanks so much for trying this recipe and for the kind feedback with substitute info! So happy to hear your banana bread came out well! :)

  19. Darlene

    Hi Nami,
    This banana cake recipe was so delicious and the banana slices looked great. I prefer using a cake pan versus a loaf pan. The recipe was very easy to follow.

    • Hi Darlene! I’m so happy to hear you liked the recipe! I like the cake pan or baking pan rather than a loaf pan too (I like thick cut haha!). Thank you for your kind feedback! xo

  20. Tiffany

    Hi nami, I just baked the banana cake according to the recipe . However . It has been only 40 minutes and the cake top starts cracking . Is the oven temperature too hot ?