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Banana Loaf

dakota kelly

"Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves."
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1 h 10 m servings 279 cals
Original recipe yields 12 servings (1 - 9x5 inch loaf)


  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
  4. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 134
  1. 168 Ratings

Most helpful positive review

this bread was wonderfully moist! i totallly changed a couple things in the recipe, i used 1 cup brown sugar instead of white sugar,, i used whole wheat flour instead of all purpose flour and i...

Most helpful critical review

Don't understand why...but, I made this twice and both times I was not impressed with the flavor or the texture. I thought the fist time may have been because I might have unknowingly forgot an ...

Most helpful
Most positive
Least positive

this bread was wonderfully moist! i totallly changed a couple things in the recipe, i used 1 cup brown sugar instead of white sugar,, i used whole wheat flour instead of all purpose flour and i...

This is the best banana bread recipe I've ever made. I tried it because it looked quick - and called for 3 ripe bananas which I needed to get rid of. I left the walnuts out and substituted van...

Had mixed success with this one. I used only brown sugar in the amount indicated, and that might be the problem. Wife suggested needs to be sweeter, stick with white sugar (however, note that in...

like other reviewers i used 1/2 c. white sugar & 1/2 c. brown sugar plus added 1/2 tsp. vanilla to the batter. half whole wheat & half all-purpose flour worked very well too. lastly, i couldn't ...

So simple to make and very moist. A great way to use up ripe bananas. This was probably the best banana bread on the site. Definitely give it a try.

best banana LOAF ever!

Excellent! The bread was so moist and delicious. I liked the nuts but I would like to substitute them with chocolate chips next time. Good work!

The loaf was moist and yummy. I changed a bit the original recipe. I used whole wheat flour instead of white. Brown sugar Twin (artificial sugar), chopped almond and Becel(instead of butter). it...

Great recipe, I also substituted the 1/2 cup sugar for brown sugar, I also used pecan slivers instead of walnuts. Topping with sugar, turned out very moist and tasted even better the next day!