• Home
  • About Me
  • Contact Me
    • Accessibility
  • Privacy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Drinks
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

The BEST Banana Bread

August 14, 2014 by thedomesticrebel | 217 Comments

18524 shares
  • Share
  • Tweet

the best banana bread recipeBananas are one of those love-it-or-hate-it fruits, and I happen to love it.

However.. I only like bananas if they’re a certain texture and ripeness.

Those bananas that are just a little too spotty and are softer are no bueno.  They make the mashiest noises when you eat them, and those mashy noises are basically the fruit-eating version of nails on a chalkboard.  But bananas that are bright yellow with nary a spot in sight are just perfect.  I love slicing them up on yogurt parfaits, eating them plain, chocolate dipping them, or throwing them into smoothies.

But did you know that the darker the banana, the better the bread?  Not only are darker bananas easier to mash (they’re virtually mashed as you peel them!) but they have more sweetness and are absolutely perfect for baking banana bread.  So as much as I hate it, I usually let my bananas get spotty and dark brown before I mash ’em up and toss them in this banana bread.  Which, by the way, is the best.  No, seriously.

photo of banana bread in glass loaf pan with bananas in backgroundMost bananas breads I’ve tried are way too crumbly and dry, which is basically a disgrace to carbohydrate-y products everywhere.  Carbs should be soft and tender, not crumble at the mere touch.  That, or the banana flavor isn’t really there.  Or the bread isn’t spiced well, giving kind of a bland flavor and texture.  I guess you could say I’m well versed in eating terrible banana breads.  I consider it a life’s accomplishment.

But this banana bread is super soft and tender, moist without being wet, and definitely far from dry & crumbly.  It’s perfectly spiced with cinnamon and a pinch of nutmeg, is jam-packed with fresh, sweet banana flavor, and is topped with an irresistible, crunchy brown sugar & cinnamon crust that lends a crispy crunch to every bite.  And it has my secret ingredient: pudding!  Yep, instant pudding mix is tossed into the batter to give this an extra sweetness, extra moisture, and great texture.  Scouts honor — you will insist on tossing in a box of pudding mix in your quick breads from now on!  The result is tremendous 🙂 If nuts are your jam, feel free to toss in some chopped walnuts or pecans for added crunch and texture.  Or if you prefer it glazed or frosted, omit the brown sugar topping for a thick helping of cream cheese frosting.

photo of banana bread slices stacked on striped dishtowelNo matter your preference, you MUST make this bread!  I promise, it’ll be your new favorite in no time!

closeup photo of banana bread slice and texture with bananas in background*slightly adapted from Sally

4.8 from 45 reviews
Print
The BEST Banana Bread
Author: Hayley Parker, The Domestic Rebel
Recipe type: Breakfast
Prep time:  10 mins
Cook time:  60 mins
Total time:  1 hour 10 mins
Serves: 6-8
 
If you're tired of eating crumbly, dry, flavorless banana bread, you're in luck: this recipe is bursting with fresh bananas, is swirled with bits of cinnamon and is topped with the most irresistible brown sugar crust. A soon-to-be family favorite!
Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 & ¼ cups brown sugar, divided
  • 2 eggs
  • ⅓ cup Greek yogurt (I use banana flavor, but plain or vanilla would work)
  • 2 cups mashed banana (about 3-4 small/medium bananas)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon, divided
  • Pinch nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • Pinch salt
  • 1 box instant vanilla or banana pudding mix (just the dry mix)
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a large bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, banana and vanilla until combined. Lastly, add 1 tsp cinnamon, nutmeg, flour, baking soda, salt and pudding mix, careful not to overmix. Your batter may be thick and clumpy, but that's okay. Overmixing will lead to tough bread!
  3. Spread the batter into the prepared pan. Meanwhile, in a small bowl, combine the remaining brown sugar and cinnamon with a spoon until combined. Liberally sprinkle the mixture on top of the banana bread, patting it down if necessary.
  4. Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
  5. Allow the bread to cool completely before cutting into slices.
Wordpress Recipe Plugin by EasyRecipe
3.2.1311

shot of banana bread slices on wooden background

close-up photo of a bite mark taken out of a banana bread slice with bananas in backgroundI really, really LOVE that this recipe uses pudding mix.  Pudding is my secret ingredient in all of my cakes because of the awesome, fluffy texture and soft, moist crumb it gives baked goods.  Pudding does the same thing in this bread recipe and eliminates the possibility of tough, dry bread.  I like using banana flavored pudding, but French vanilla would work well, too, or butterscotch if you’re feeling feisty 🙂 again, feel free to add chopped nuts, dried fruit, or chocolate chips to the batter, or omit the crusty top in favor of a simple glaze or thick icing.  It’s completely customizable to your preferences, but I happen to love the thick, crunchy, sugary crust from the brown sugar and cinnamon.

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need!

Have a fantastical day!!

xo, Hayley

 

Print Friendly, PDF & Email

Comments

  1. Sophia @ NY Foodgasm says

    August 14, 2014 at 8:02 am

    I WILLLLL try this one! YUMMMMM!

    Reply
    • Angie says

      January 1, 2021 at 2:40 pm

      So delicious and super moist. Added just a bit of shredded coconut and some chopped pecans.

      Reply
      • Kayla says

        January 25, 2021 at 8:28 am

        hello 🙂 I was wondering if you used unsalted butter or salted ?

        Thank you

        Reply
        • thedomesticrebel says

          January 25, 2021 at 6:46 pm

          Hi Kayla, I use unsalted so I can control the salt, but if you use salted butter, omit the salt from the dry ingredients.

          Reply
          • Kayla says

            January 30, 2021 at 12:06 pm

            Thank you so much , that’s what I’ll use 🙂

  2. Dani says

    August 14, 2014 at 11:29 am

    Hi, can you recommend me a brand of pudding mix?.Thanks

    Reply
    • thedomesticrebel says

      August 15, 2014 at 7:05 am

      Hi Daniel! I love Jell-O brand, but even store-brand versions will work, too!

      Reply
    • Rebecca miller says

      February 5, 2023 at 10:18 am

      Really? You can’t figure out a box of pudding to buy?

      Reply
  3. Nicole says

    August 14, 2014 at 3:49 pm

    Quick question! Do you use the 3.4oz or the 1.0oz of pudding mix?

    Looks incredible! Thanks Hayley!

    Reply
    • Lynn says

      May 15, 2021 at 9:08 am

      Which size pudding mix did you use?

      Reply
      • thedomesticrebel says

        May 25, 2021 at 7:51 pm

        The standard 3.4 oz box!

        Reply
  4. Aimee @ ShugarySweets says

    August 14, 2014 at 6:55 pm

    I freaking love banana bread. Yours looks absolutely perfect!!!

    Reply
  5. Thalia @ butter and brioche says

    August 14, 2014 at 8:20 pm

    i swear i have about fifty different banana bread recipes but i definitely have to try this recipe.. looks delicious and so moist!

    Reply
  6. Kayle (The Cooking Actress) says

    August 15, 2014 at 8:44 am

    I’m pretty sure this is the absolute epitome of banana bread perfection!

    Reply
  7. Lisa says

    August 16, 2014 at 9:08 am

    Can you substitute the Greek yogurt? It’s the only thing I don’t have on hand and I would love to make this, it sounds delicious!

    Reply
    • thedomesticrebel says

      August 16, 2014 at 11:53 am

      Hi Lisa! Sure, you could easily sub regular yogurt or sour cream for the Greek yogurt!

      Reply
    • Rose says

      October 1, 2017 at 12:46 pm

      Where can I get bannana pudding mix in London never heard of it before or something similar . Thanks

      Reply
      • thedomesticrebel says

        October 2, 2017 at 2:57 pm

        You can omit instant pudding mix if you cannot find it!

        Reply
  8. Lisa @ Running to Bake says

    August 16, 2014 at 9:12 am

    Uhmmmmmmmmm this looks amazing!!

    Reply
  9. Dorothy @ Crazy for Crust says

    August 16, 2014 at 7:35 pm

    I love banana bread. It’s the perfect any time snack. Love that you use greek yogurt!

    Reply
  10. alex says

    August 17, 2014 at 8:42 pm

    Can i sub something else for the butter? Margarine or applesauce perhaps?

    Reply
  11. [email protected] says

    August 17, 2014 at 8:56 pm

    I like my bananas a little on the green side for eating, but completely spotty and brown for baking! It definitely makes for amazing bread like this!! I want to jump through my screen and consume ever last crumb! Pinned!

    Reply
  12. Lisa says

    August 27, 2014 at 3:08 pm

    I had some bananas that were about to go bad and I found this recipe on Pinterest so I made it today. It is definitely THE BEST banana bread that I have ever made, and maybe the best I’ve ever tasted! Thanks so much for the recipe!

    Reply
    • thedomesticrebel says

      August 28, 2014 at 9:27 am

      Lisa, I am SO happy you left me this comment! I love this banana bread recipe SO much! Thank you & glad you enjoyed!

      Reply
    • Tasha says

      March 21, 2016 at 9:07 pm

      I agree!!!!!!

      Reply
  13. Kelly Potter says

    October 29, 2014 at 7:58 pm

    I have tried many banana bread recipes and I have finally found the one I will stick with, this is by far the best recipe! My 16 year old son agrees, and he is picky! I used regular vanilla yogurt and didn’t have any nutmeg and it was still delicious. The top crust really added to the flavor, but next time I will try it without the tinfoil tent, it was not quite cooked enough on the top. Again, I will stick with this recipe from now on, absolutely delicious!!!

    Reply
    • thedomesticrebel says

      October 30, 2014 at 11:19 am

      Kelly, you don’t know how happy your comment made me! I am so thrilled to hear you love this recipe — it’s truly my favorite by far and the one that gets consistently rave reviews! The pinch of nutmeg is just to add a little extra depth of flavor but totally isn’t necessary and the regular yogurt will still make this bread perfectly moist. Thanks for your comment!! xo.

      Reply
      • DR says

        February 26, 2023 at 1:32 pm

        If I don’t use the tent will my topping burn because it’s never cooked enough I’m assuming from the tent? Or should I could no tent for the hour add topping ten min til it’s done? Help!

        Reply
        • thedomesticrebel says

          February 28, 2023 at 5:04 pm

          Hi DR, the top of the banana bread may get a little brown without the foil tent which is why I suggest it. If your bread isn’t done at the 1 hour mark or close to it, it may be due to the pan you’re using. Are you using a glass pan? Glass pans don’t conduct heat well at all which is why I never recommend them for baking. I recommend using a light metal or even a disposable foil pan for baking as light metal conducts heat the best and is closer to the accurate cooking time than glass, which takes far longer.

          Reply
  14. HippieMamaKelly says

    November 10, 2014 at 6:58 am

    I just found this recipe and I am so excited to make it! I plan on making extra to hand out to friends and neighbors this upcoming holiday season. What size pudding box do you use, and can I sub partial whole wheat flour? Thanks!!!!

    Reply
    • thedomesticrebel says

      November 10, 2014 at 5:27 pm

      Hi Kelly! I haven’t tried it with whole wheat flour, but I’m sure you could get away with a partial sub – it may make it a chewier texture, as whole wheat tends to lend more of a chew to its food, but I think it’d be delish! As far as pudding goes, the small box (3.4 oz I believe) is perfect!

      Reply
  15. Cynnamama says

    November 19, 2014 at 10:58 am

    Will Jell-O cook & serve banana cream pudding work?
    I’m going to try your recipe today…
    Thanks!

    Reply
    • thedomesticrebel says

      November 19, 2014 at 6:42 pm

      Hi there! I haven’t tried using cook & serve, but I know the instant works. I would imagine the cook & serve would be just fine, though. Best of luck and enjoy! xo.

      Reply
  16. Stephanie says

    November 20, 2014 at 12:57 pm

    Just made this. Hands down the best banana bread I’ve ever had and I made it gluten free!

    Reply
  17. Sunny689 says

    November 23, 2014 at 2:02 pm

    Cynnamama, did the cook and serve pudding work as well?

    Reply
  18. Rebecca says

    November 30, 2014 at 3:40 pm

    I’m baking this right now and I’m so excited to see how it turns out. I had to go with sour cream because we don’t have plain Greek yogurt, and I only had a large Jello instant vanilla pudding. Hopefully that doesn’t suck too much of the moisture out of the bread!

    Reply
    • thedomesticrebel says

      December 3, 2014 at 8:59 am

      Rebecca, I hope it turned out fab! The sour cream should have been just fine 🙂 It’s a great sub for greek yogurt!

      Reply
  19. mcarly says

    December 10, 2014 at 1:09 pm

    Do you think these will turn out in muffin tins?! Can’t wait to try this recipe tonight thx for sharing 😀

    Reply
    • thedomesticrebel says

      December 10, 2014 at 1:34 pm

      Hi there! It sure would, just be wary of the cooking time since it’ll be cooking in a smaller vessel 🙂

      Reply
      • mcarly says

        December 16, 2014 at 10:22 am

        Definitely tried it and my boyfriend absolutely devoured them, they were SO GOOD, thank you!!

        Reply
    • Courtney says

      July 20, 2016 at 4:29 pm

      I made them in muffin tins and it took about 30 mins on 350!! Also so so yummy my boyfriend loved them

      Reply
      • thedomesticrebel says

        July 20, 2016 at 4:33 pm

        Courtney, love the idea of making them into muffins!

        Reply
  20. Kaybee says

    December 24, 2014 at 3:27 pm

    Hello, I will be trying this recipe some time this week. Is there another sub for the pudding or could I not use it , will the bread still come out the same way?

    Reply
    • thedomesticrebel says

      December 29, 2014 at 9:30 am

      Hi KayBee! Sorry for the delay in reply, doll! You could totally leave the pudding out if you don’t have it. I like that the pudding adds a little extra moisture to the bread, but with everything else I’m pretty sure the bread will still be moist and delicious 🙂

      Reply
  21. Petr says

    January 10, 2015 at 9:49 am

    That was awesome. I made this cake for my friends and and after I tasted it I almost wated to keep it whole for myself. But refrained and they liked it so much. Today or tomorrow I’m going to bake it again. Really brilliant recipe. Cheers.

    Reply
    • thedomesticrebel says

      January 12, 2015 at 3:27 pm

      Petr, SO SO GLAD you loved the banana bread! Enjoy!! xo.

      Reply
  22. Stephanie says

    March 6, 2015 at 9:25 am

    This looks great!
    I’ve been searching the internet for 1000 years to find a recipe for bananabread that didn’t have any nuts, milk or eggs. This one looks great but my question: can I use something else instead of the eggs? If so, you are my hero!

    Reply
    • thedomesticrebel says

      March 6, 2015 at 9:57 am

      Hi Stephanie! Okay, note that I have not tried this myself but I found some substitution options on this website that may work (and should, because I feel like I’ve made similar subs before in other recipes). For each egg, replace with 1/4 cup soy yogurt, OR 1/4 cup water for each egg replaced. I hope that helps and I really hope it works!

      Reply
  23. Morgan says

    March 22, 2015 at 6:49 pm

    great bread but what did I do wrong?! It was nowhere near done at 60 minutes!

    Reply
    • thedomesticrebel says

      March 22, 2015 at 7:16 pm

      Hi Morgan! I’m so sorry your bread took longer than anticipated. My only guess would be that your oven may be calibrated differently than mine. Yours may run cooler at 350 than mine does, thus taking longer. In my oven at 350 degrees F, it takes my bread roughly 60 minutes to bake properly, but that may translate to a little longer for you. So sorry for the issue, but glad you liked the bread!

      Reply
      • Oti says

        April 15, 2020 at 9:20 am

        I doubled the recipe for 2 large loaf pans. After the initial 30 minutes I put the foil tent and added 30 minutes. At the end of that time, it wasn’t close to being done. I gave it another 30 minutes. I will check after 15 minutes. Don’t know what could it be

        Reply
        • thedomesticrebel says

          April 15, 2020 at 1:56 pm

          Hi Oti, are you using a glass pan? If so, that’s probably why there’s an issue. Glass pans do not conduct heat nearly as well as a light metal pan. The sides and bottom get done way faster than the center, sometimes never cooking all the way through with glass. I always recommend light metal or disposable foil baking pans.

          Reply
    • Aimee says

      December 13, 2016 at 7:30 pm

      My bread is at 80 Minutes now, and still nowhere near done.

      Reply
  24. Ashley says

    May 19, 2015 at 5:39 pm

    Just made this tonight….mine turned out dry and not sweet. Not sure what I did wrong 🙁

    Reply
    • thedomesticrebel says

      May 20, 2015 at 4:25 pm

      Hey Ashley – so sorry you had issues with yours! Without having been there, it’s hard for me to diagnose what exactly went wrong, but maybe you didn’t have enough pudding mix? The pudding helps make this sweet and moist. Sorry about the issue!

      Reply
  25. Ania says

    July 9, 2015 at 10:13 am

    This is the best banana bread I have ever made! Thank you for the fantastic recipe! Everybody loves it 🙂

    Reply
    • thedomesticrebel says

      July 9, 2015 at 3:34 pm

      Ania! Thank you SO much! I’m so glad you loved it! xoxo.

      Reply
  26. Billie says

    August 13, 2015 at 8:06 am

    Ok, so I made this today, not sure what I did wrong but after mixing everything and putting in a bread pan it was a bit full but enough room for the topping but after baking for about 10-15min I checked in it and so much of the batter overflowed all over my oven. I put a baking sheet under the pan to catch any more overflow. I followed the recipe and used a large bread pan. Anyways the bread was good very moist and light not dense, I used sour cream instead of Greek yogurt and tasted fine. I will definitely make again but will use two bread pans next time. Thanks for a great bread.

    Reply
    • thedomesticrebel says

      August 13, 2015 at 9:21 am

      Billie – I’m sorry you had some overflow! But at least the bread tasted good 🙂 Thanks for your feedback!

      Reply
  27. Sherri says

    August 24, 2015 at 6:11 am

    Don’t usually post things, but had to for this. So there were many recipes on Pintrest claiming to be the Best Banana Bread recipe, but decided yours sounded right up my alley. Made it and have to say this fits the bill, only lasted a few hours before it was devoured. Loved it and my daughter told me that if I make it again, I might as well make 2 loaves so it lasts a little longer!

    Reply
    • thedomesticrebel says

      August 24, 2015 at 12:08 pm

      Sherri – I am SO glad you loved this recipe! It’s truly the best in my humble opinion 🙂 and I think the secret pudding ingredient makes the bread extra perfect. Making two loaves sounds great!

      Reply
    • Sue says

      August 26, 2015 at 1:13 pm

      Baked this just now. I could not wait until it was compleeeetely cool; the aroma was too tempting! This is delicious banana bread!

      Reply
      • thedomesticrebel says

        August 26, 2015 at 1:32 pm

        Sue, I’m so glad you loved it! xoxo!

        Reply
  28. meredith says

    August 29, 2015 at 3:01 am

    Definitely one of the tastiest banana breads I’ve ever made. I had to adjust the time (since my oven runs cooler than OP’s), but it was very creative and perfectly sweet. The second attempt is going to turn out just right once I get this timing down. Thank you, ma’am!

    ROUND TWO: FIGHT.

    Reply
    • thedomesticrebel says

      August 30, 2015 at 10:40 am

      Yay, so glad you loved it Meredith!

      Reply
      • Meredith says

        August 31, 2015 at 3:01 pm

        Just to say how the end of that story turned out, I brought it with me to work when a bunch of us were stuck flying on a Sunday, and everyone loved it. My office chief said it reminded him off his grandmother’s banana bread and took two pieces.

        It took about 2 hours in the toaster oven (because I live in Japan, and they don’t do American ovens out here), so if that’s what you’ve got to work with, just expect it to take a while.

        Thank you, ma’am!

        Reply
        • thedomesticrebel says

          August 31, 2015 at 7:27 pm

          I’m so glad everyone loved it and that it reminded your office chief of his grandmother’s banana bread. And good to know that it takes two hours in a toasted oven!

          Reply
  29. Kim says

    October 25, 2015 at 1:38 pm

    I am making this bread now and so far I have had to cook mine longer then 1 hour and I did not put the topping on. I finally took it out after 1 1/2 hours of cooking. I really hope it is done and good. Did anyone else have this problem? I will let you know if it is cooked and good after it cools.

    Reply
    • thedomesticrebel says

      October 25, 2015 at 3:06 pm

      Hi Kim! Sometimes mine takes a little longer to cook, too. Your oven may be cooler, too. I’m sure it’ll be great!

      Reply
    • DR says

      February 26, 2023 at 1:35 pm

      Yes same for me I’m wondering if I don’t rent it and just add topping at the end if it will be done at the 1hr mark?

      Reply
      • DR says

        February 26, 2023 at 1:35 pm

        Tent***

        Reply
  30. Bonnie says

    November 10, 2015 at 7:00 pm

    I have never commented on a recipe thread…EVER! But I had to on this one. One of my co-workers requested I make him Banana Bread for his birthday. I was about to die because I don’t bake. Well, I made your recipe and I think it was gone in about 5 minutes. Unbelievably amazing!!! Props to you. I will be making this again. I did have to cook mine longer too, but I’m not used to this oven. It was perfection to say the least. Thank you!!

    Reply
    • thedomesticrebel says

      November 11, 2015 at 9:44 am

      Bonnie, I’m so glad the bread turned out for you! Thank you so much!

      Reply
  31. Val says

    November 28, 2015 at 7:42 am

    I was in the of bringing banana bread to Thanksgiving dinner and I have never made it before….I was nervous to say the least. I saw this recipe on Pinterest and EVERYONE loved it…they loved the crumble…the moistness…the flavor…I had to bake mine a t longer but I have a very old unreliable oven…very easy to make and oh o delicious!!! Thanks for this recipe

    Reply
    • thedomesticrebel says

      November 28, 2015 at 8:16 am

      Val, so glad you loved the banana bread!

      Reply
  32. gandolina says

    January 13, 2016 at 6:20 pm

    Light or dark brown sugar????
    I’m guessing you used light from looking at the pictures.
    I’m going to be adding chopped toasted walnuts and some grated orange peel.

    Reply
    • thedomesticrebel says

      January 14, 2016 at 11:48 am

      Gandolina, I used light but either will work! Dark will just produce a richer, deeper flavor.

      Reply
  33. Shelly says

    January 14, 2016 at 2:02 pm

    Did you use salted or unsalted butter?

    Reply
    • thedomesticrebel says

      January 14, 2016 at 6:09 pm

      I personally use unsalted.

      Reply
  34. Ayesha says

    January 14, 2016 at 5:49 pm

    Hi, I want to make this but I’m not sure if your recipe calls for the big or small pack of pudding mix. Which one?

    Reply
    • thedomesticrebel says

      January 14, 2016 at 6:09 pm

      I like using the sugar-free fat free packets which are smaller.

      Reply
  35. Melissa Little says

    January 18, 2016 at 9:55 am

    This is THE BEST banana bread I have ever had/made. I added chopped walnuts in it and left out the topping. I will definitely be making this again! And again….and again!

    Reply
    • thedomesticrebel says

      January 18, 2016 at 4:16 pm

      I’m so glad you loved it Melissa!

      Reply
  36. Tina says

    January 27, 2016 at 6:16 pm

    I just made this and it is incredible. Your title is apt this is actually the best banana bread I’ve ever had. Thank you for sharing!

    Reply
    • thedomesticrebel says

      January 27, 2016 at 6:32 pm

      Tina, I’m so glad you enjoyed it!!

      Reply
  37. Laura says

    March 4, 2016 at 1:24 pm

    Eating this now, oh my. So good!! Thank you. I only made 3 changes, I only used 1/2 cup of coconut sugar in the bread, added a large handful of chopped walnuts, and just sprinkled the top with a little coconut sugar, no cinnamon. I messed up and put the 2 tsp in the batter and thought more cinnamon would be too much. It is such an awesome, dense bread, hubby loves it.

    Reply
    • Laura says

      March 4, 2016 at 1:57 pm

      Forgot, I had to substitute Coconut Creme pudding , that was all I had. Thanks again. We will be lucky if the loaf makes it through the night, NO joke!!

      Reply
    • thedomesticrebel says

      March 4, 2016 at 6:25 pm

      Awesome! So glad you loved it, Laura! xoxo!

      Reply
  38. Tasha says

    March 21, 2016 at 9:05 pm

    This banana bread is surely my new favorite I made it tonight it is so delicious and moist and flavorful I will definitely be making this over and over again I am so thankful for this wonderful recipe

    Reply
    • thedomesticrebel says

      March 22, 2016 at 6:56 am

      Tasha, so glad you loved it!

      Reply
  39. Casey says

    April 21, 2016 at 12:19 pm

    Quick question, I’m thinking of making this for my boyfriend who’s deployed. How long does it keep? I’m worried it might go bad on the way..

    Reply
    • thedomesticrebel says

      April 23, 2016 at 9:33 am

      Hmm.. good question! I have never shipped this bread and frankly, don’t know how long it’d keep since it lasts only one day at my house! 🙂 If you froze it and packed it with dry ice or ice packs and sent it as fast as possible to him, I’m sure it’d be okay!

      Reply
  40. Sue says

    May 18, 2016 at 1:08 pm

    I should probably delete, un-pin, and tear up all of my other banana bread recipes–have made this several times and IT IS THE ONE according to my family!

    Reply
    • thedomesticrebel says

      May 18, 2016 at 8:31 pm

      Sue, I’m so glad you love this recipe! xoxo!

      Reply
  41. Alex B says

    May 29, 2016 at 10:17 am

    I give it an A. It was delicious! Thanks

    Reply
    • thedomesticrebel says

      May 29, 2016 at 11:02 am

      Alex, so happy you loved it! Thanks for your review!

      Reply
  42. Natalie says

    June 21, 2016 at 8:14 pm

    This is the best banana bread! I put a little bit of semi-sweet or dark chocolate chips in mine – YUM! When your bananas start to turn , just put them in the freezer to use in banana bread later. While getting out all your ingredients to make the bread, thaw out the bananas and peel them. No wasted bananas and delicious banana bread!

    Reply
    • thedomesticrebel says

      June 22, 2016 at 6:45 am

      Natalie, great tips – thank you!

      Reply
  43. Sarah Durham says

    June 23, 2016 at 2:25 pm

    Can you split this recipe into two smaller pans? If so, how long do I cook them for?

    Reply
    • thedomesticrebel says

      June 23, 2016 at 3:22 pm

      Sure! I would suggest checking after 30 minutes with no foil. Test for doneness with a cake tester or toothpick. If it’s not done after 30 minutes, I’d check every 5-7 minutes thereafter until done. This is assuming that you’re using a pan only slightly smaller. Those individual loaf pans would take significantly less time! 🙂

      Reply
  44. Sarah says

    August 28, 2016 at 9:00 pm

    I’ve made this on 4 different occasions. I add pecans. And try to stick with 4 bananas. And I can squeeze out 2 pans. They aren’t as high as it can be, but I make it stretch because so many people love this. I have received nothing but compliments & it never lasts more than 2 days in our house. It truly is the best banana bread ever! Thanks for the recipe!

    Reply
    • thedomesticrebel says

      August 29, 2016 at 9:34 am

      Woohoo, so glad you loved it, Sarah! Love the pecan addition!

      Reply
  45. DessertForTwo says

    September 13, 2016 at 1:10 pm

    I’m so obsessed with your recipes! When I need to make something decadent and large batch, I come to you! <3

    Reply
    • thedomesticrebel says

      September 13, 2016 at 4:00 pm

      Girl, you make me smile. Thank you!

      Reply
  46. Liz says

    September 14, 2016 at 2:23 pm

    Oh, my gosh, this bread needs to be in my kitchen very soon. This is what I’ve been saving my bananas for!!!

    Reply
    • thedomesticrebel says

      September 14, 2016 at 5:07 pm

      Woohoo! Thanks a bunch!

      Reply
  47. Megan @ MegUnprocessed says

    September 14, 2016 at 4:22 pm

    Looks wonderful!

    Reply
    • thedomesticrebel says

      September 14, 2016 at 5:07 pm

      Thanks, Megan!

      Reply
  48. Waynette Miles says

    September 17, 2016 at 12:25 pm

    I like pumpkin bread, this recipe could probably be used with canned pumpkin, couldn’t it?

    Reply
    • thedomesticrebel says

      September 17, 2016 at 6:09 pm

      Waynette, I have an awesome pumpkin bread recipe on my blog! I’d use that for sure.

      Reply
  49. S says

    September 20, 2016 at 8:58 am

    What size box of pudding?

    Reply
    • thedomesticrebel says

      September 20, 2016 at 3:00 pm

      3.4 oz – 3.9 oz! Just make sure it’s instant.

      Reply
  50. Sunny says

    October 5, 2016 at 10:43 pm

    Has anyone tried this in bundt pan? If so, I would love to know recommended temp/cooking time? Thank you and can’t wait to try this recipe!

    Reply
    • thedomesticrebel says

      October 6, 2016 at 9:05 am

      Hi Sunny, it would probably be a really small bundt cake since this recipe fits perfectly into an 8 or 9″ loaf pan.

      Reply
  51. Monique says

    October 6, 2016 at 6:52 am

    Hi! I just made this, and it was so good, everyone here loved it! but I wondered if you could clarify the measurements for the topping? I did’t have enough, so I know I messed up somewhere!! It was still good though! I’m making it again this weekend, I want to make sure I get it right. Thanks!

    Reply
  52. Anna says

    October 12, 2016 at 4:58 am

    Hello! 🙂 I have a quick question. So in the ingredients, there’s 1 and 1/4 cup of brown sugar, and you use 3/4 cup of brown sugar with the butter, so it means there are 2/4 cup of brown sugar left, which is used for the sprinkling on top. Am I correct? I just thought that 2/4 cup is quite a lot for the sprinkling on top… I’m just afraid to mess it up and that’s why I’m asking. I would love for your clarification? Thank you in advance 🙂

    Reply
    • thedomesticrebel says

      October 12, 2016 at 7:30 am

      Hi Anna, the recipe is correct – you use 3/4 cup of brown sugar in the bread batter, but then sprinkle only 1/2 cup on top of the bread. Hope this helps!

      Reply
  53. Jennifer says

    October 12, 2016 at 10:44 am

    I found this recipe on Pinterest and had to try it! While it was very moist and delicious, I would recommend splitting it into 2 loaf pans. It was a great deal of batter in one pan and even after an hour and a half in the oven, it was still not done through the middle. Definitely worth another try and very yummy though! Thanks for the recipe.

    Reply
  54. Debby says

    October 19, 2016 at 10:58 pm

    I have baked many banana breads over the years and this is the best! I have baked this in a loaf pan, in mini loaf pans and muffin tins. Everyone I give this to loves it. Thank you Hayley for a great recipe!

    Reply
    • thedomesticrebel says

      October 20, 2016 at 7:10 am

      Debby, I am SO happy you loved this bread!

      Reply
  55. Meemzy says

    November 3, 2016 at 11:23 am

    This is wonderful, now my favoriteBB recipe only I will add more sugar, I don’t like sweet cakes but this needs mores than 3/4 cup I will try 1 cup next time… ty

    Reply
  56. leila says

    November 20, 2016 at 11:49 am

    Ever toss some blueberries into the mix?

    Reply
    • thedomesticrebel says

      November 20, 2016 at 4:25 pm

      Hi Leila! I have before, yes! I like to toss them in a Tablespoon or so of flour before adding to the mix, which helps prevent them from all sinking to the bottom 🙂

      Reply
  57. Sandy Coleman says

    December 18, 2016 at 8:17 am

    If you want to add walnuts. How much?

    Reply
    • thedomesticrebel says

      December 18, 2016 at 1:02 pm

      Hi Sandy, start with 1/2 cup and add up to 1 & 1/2 cups, depending on how nutty you like it!

      Reply
  58. Kandy Odenweller says

    February 13, 2017 at 9:22 am

    Can you please tell me the nutrition facts on this……

    Reply
  59. Susan weldon says

    February 17, 2017 at 3:57 pm

    I love cream cheese so do you think it would work to put 1/2 banana bread in pan and put cream cheese mixture on top and then add the rest of banana bread?

    Reply
    • thedomesticrebel says

      February 18, 2017 at 7:50 am

      Hi Susan – yes, that should work! Mix 4 ounces of cream cheese with 1/4 cup sugar (confectioners’ or granulated), a couple Tablespoons flour and 1 egg. That should do the trick.

      Reply
  60. Celeste says

    March 13, 2017 at 2:08 pm

    Mine is baking now and taking a little longer than the 1 hour, but my house smells incredible! Can’t wait to see how this turns out. I already put it in for another 5 minutes and it’s not done. Trying now for another 20 min. My big question is: do I insert a knife into the middle and make sure it comes out clean (like with a cake) before I know it’s done? Also…I used a 5.1 oz instant pudding packet instead of the smaller one you suggest in the comments. Wonder if this is making the difference in baking times… Thank you, Celeste

    Reply
    • thedomesticrebel says

      March 13, 2017 at 2:29 pm

      Hi Celeste, it shouldn’t affect the baking time (the larger box of pudding mix). Are you using a glass pan? Sometimes I find those take longer!

      Reply
      • Celeste says

        March 13, 2017 at 2:42 pm

        Thanks for responding so quickly! No, it was a Wilton dark pan. It left it in the 25 total minutes extra and it looks great now. Smells and looks AMAZING. Couldn’t wait to try it, so we only let it sit out 10 minutes before we cut one slice to share…oops…messy slice because it was still warm…but so worth it! We all love it! 🙂

        Reply
  61. Moonpathgirl says

    April 15, 2017 at 11:38 am

    That sounds really good. Can’t wait to try.

    Reply
    • thedomesticrebel says

      April 17, 2017 at 9:48 am

      Thanks! Enjoy!

      Reply
  62. Samantha says

    May 29, 2017 at 10:11 am

    Hello Hayley!

    I’ve been stalking your recipes for quite some time and this recipe is my first attempt at one of your many mouth watering concoctions! I love your backstories with your recipes and I really cant wait to test out more of your delicious looking treats! I just tented my breads (I used 2 small bread pans) and my house is filling with the aroma of banana bread as I type and drool. I am so excited to see how adding pudding affects baked goods. I ended up buying banana pudding/pie filling (as I dont believe we have banana flavoured pudding here) and while reading the comments I came across your note to use instant! I was so sad I didn’t have instant I went to my neighbours asking if they had any Jello pudding out of sheer desperation (lol they were so baffled by my request) – lo and behold they had vanilla instant pudding so I was able to follow your recipe to a t! I’ll let you know how it turns out assuming I dont go into a food coma after devouring this.
    I am curious though – considering the pudding/pie filling is also a powder, how come you recommmend only instant pudding?
    Ill let you know how they turn out.
    Thank you so much for posting your recipes Hayley. Keep up the good work 🙂

    Reply
    • thedomesticrebel says

      May 29, 2017 at 12:04 pm

      Hi Samantha! So glad your neighbors had instant pudding! The reason I say instant only is because cook & serve pudding gives the baked goods a weird texture. I’m not quite sure why (from a scientific standpoint) but I accidentally used the cook & serve pudding once and it was not good, lol!

      Reply
      • Samantha says

        June 25, 2017 at 11:22 pm

        Good to know, now I’m really glad my neighbour had instant pudding lol. Anyhoo, saying the banana bread was a hit is an understatement! It got devoured so quickly and everyone loved it, I was lucky to get a piece, no joke. Now people are always bring me slightly brown bananas, casually asking if ill use them but actually hinting at me to make more – which ill definitely be doing…after I try your brownies 🙂
        Thanks Hayley!

        Reply
  63. Claudia says

    June 4, 2017 at 11:53 am

    Made this today and it turned out so good:) I did make some changes. I didn’t have all-purpose flour so I used oat flour, I split the brown sugar with coconut sugar, added a diced apple & chopped walnuts. I will definitely keep this one and make it again and again. Thank you for the recipe.

    Reply
    • thedomesticrebel says

      June 5, 2017 at 10:52 am

      Claudia, your changes sound awesome! Thanks 🙂

      Reply
  64. Jeannette Segin says

    June 27, 2017 at 8:39 am

    Thank you so much for this recipe I have been looking forever for a banana bread that is tasty and moist and this definitely meets my taste buds. I did use butter milk instead of the yogurt and I only had a cook and serve banana pudding both worked amazing I also cut back to 1/3 cup brown sugar and 1 tsp cinnamon for the topping my choice. It took about 70 min to bake . Thanks again

    Reply
  65. Margo says

    July 22, 2017 at 6:21 pm

    60 minutes was not enough. The batter was still raw. Had to add 20 more minutes.

    Reply
  66. Tammy says

    July 24, 2017 at 11:16 am

    So delicious! Truly the best ever!!! I did add walnuts and it cooked in 60 minutes…. thanks for sharing

    Reply
  67. Megan says

    August 3, 2017 at 4:25 pm

    This recipe is sooo yummy! With that said, I followed the instructions and at 30 minutes, the topping looked perfect. I tented it with foil at that point and baked for 20 more minutes. After the additional 20 minutes, the bread was completely done and the sides and topping were burnt. Luckily, it still tastes great, just looks pretty bad. I’m wondering if the issue is that I used a dark non-stick loaf pan? Any ideas? Next time, I will start checking the bread at the 30 minute mark and probably not tent it at all.

    Reply
    • thedomesticrebel says

      August 3, 2017 at 6:05 pm

      Hi Megan, I generally try to advise against dark pans as I find they overcook certain parts of the baked goods. That’s my experience; I am sure there are some people out there who swear by them. For my loaf recipes, I like using disposable foil pans or light metal pans. Hope this helps!

      Reply
  68. Dianne says

    August 16, 2017 at 4:42 pm

    Has anyone tried this recipe in the mini disposable loaf pans? I like doing this because it is easy to give as gifts, to freeze, and for portion control. This recipe may make 5-6 mini loaves.

    Reply
  69. Theodosia says

    August 18, 2017 at 2:15 pm

    Hey Domestic Rebel! I made this recipe today in an old oven in my new apartment. The cinnamon topping burned immediately, and bubbled over the sides. It was a big smokey mess. I tented it, and let it finish baking. When it came out, I was able to cut the sides and bottom off. The end product is still edible and amazing. I am sure this is the fault of my wonky oven, not the recipe. Any suggestions to avoid this in the future? Thanks!

    Reply
    • thedomesticrebel says

      August 20, 2017 at 9:58 am

      Hi! To make clean-up easier, place the loaf pan on a rimmed baking sheet that will catch any spillovers. You can also tent the topping lightly around the 15-20 minute mark instead but note the bread may take a little longer to bake since the topping is covered.

      Reply
  70. Linda Dodgen says

    August 29, 2017 at 3:46 pm

    I just took mine first try of The Best Banana Bread. I did the Bundt pan. It looks great. Cannot wait to taste. Having a friend visit this weekend, and thought this would be nice with coffee. I will let you know the results. Thanks. Linda.

    Reply
  71. Emily S. says

    September 30, 2017 at 5:40 pm

    Could you do this with pumpkin??

    Reply
  72. Rose says

    October 1, 2017 at 12:43 pm

    In Briton I have not seen bannana pudding mix. What othe thing could I use to get the same results.

    Reply
  73. Barbara Ellis says

    October 30, 2017 at 10:32 am

    I have just made this banana bread and baked it for the entire 60 minutes and the top is still very gooey. I am now in the process of baking it another 10 minutes to see if the top will get done. What happened?

    Reply
    • thedomesticrebel says

      October 31, 2017 at 11:13 am

      Hi Barbara! Hm.. that’s strange. Are you using a glass pan? Sometimes glass pans take longer to bake.

      Reply
  74. Emily S says

    November 20, 2017 at 2:37 pm

    Can I melt the butter? Or will this mess up the final texture?

    Reply
    • thedomesticrebel says

      November 21, 2017 at 8:05 am

      Hi Emily! It shouldn’t affect the bread texture too much, but let me know when you find out!

      Reply
  75. RTS says

    February 1, 2018 at 10:03 am

    My family LOVES banana bread so gave this a try. Baked it in a small bundt cake pan at 350 for 45 minutes and I was done. Looks yummy and tastes delicious! Think it would be fine without the sugar crust to reduce sugar.

    Reply
  76. Lisa says

    March 12, 2018 at 7:34 am

    Made this recipe yesterday used banana flavored pudding and yogurt and it was amazing!!!! Super moist, very flavorful and delicious. Will definitely be making this again thank you

    Reply
  77. Lisa says

    April 8, 2018 at 11:09 am

    Do you think you can make this in a muffin tray instead?

    Reply
  78. Lisa says

    April 8, 2018 at 7:44 pm

    I have made this recipe several times and love it. Today I tryed something different I put in large muffin trays and cut the time in half they came out amazing

    Reply
    • Kelly says

      May 13, 2018 at 4:05 pm

      Yes! Great for banana muffins too! My kids love love love them!

      Reply
  79. C says

    April 22, 2018 at 4:16 pm

    Not sure if my baming dish was smaller than 9″ but mine took much longer to cook than the instructed time and ballooned up in the middle. Any suggestions?

    Reply
    • thedomesticrebel says

      April 24, 2018 at 8:47 am

      It’s normal for it to rise in the middle, but did you use a glass baking dish? Sometimes glass dishes take longer to bake.

      Reply
  80. MEENAL says

    April 23, 2018 at 1:38 pm

    I’ve made this many times and just love it each and every time. I was wondering can I leave the eggs out in this recipie without sacrificing the perfectness of it

    Reply
    • thedomesticrebel says

      April 24, 2018 at 8:45 am

      Hi Meenal, I wouldn’t recommend omitting the eggs; however, you could try substituting the eggs for flax eggs, which are vegetarian. I will say I have NOT tried this method so I am not confident it would work, but it’s worth a try!

      Reply
  81. Kelly says

    May 13, 2018 at 4:03 pm

    I didn’t have yogurt so I substituted sour cream and it turned out great! This is my new go-to recipe!!!

    Reply
  82. Amanda says

    June 28, 2018 at 12:46 pm

    This really is the BEST banana bread I’ve ever had. Excellent flavor and so moist!!! A great way to use up those overripe bananas. A loaf is in the oven right now to share with my playgroup moms.

    Reply
  83. Qmo says

    July 7, 2018 at 12:51 pm

    ??????????yummmmmmmy this recipe is a winner,its that kinda recipe that if you asking for forgiveness you’ll be forgiven.its so moist .I love it.it bakes long though on my side like an hour and a half to 2 hours??slow stove.

    Reply
  84. Kim says

    July 12, 2018 at 2:25 pm

    I am actually about to put mine in the oven right now. I’m picky about my banana bread but I already text my son to grab more bananas on his way home from work. I work at Applebees & we have an Alex’s lemonade fund raiser every year. I’m making my brownies which I know everyone loves & I’m making this too. Well if it makes it out of my house! An hour is too long.

    Reply
  85. Jane says

    August 1, 2018 at 8:43 am

    What if I don’t have yogurt or sour cream on hand?

    Reply
    • thedomesticrebel says

      August 1, 2018 at 10:06 am

      Unfortunately, yogurt is the substitute for sour cream, so one or the other is necessary for the right texture.

      Reply
      • Jane says

        August 1, 2018 at 1:48 pm

        I just made it without the yogurt or sour cream. It still tastes great! I have made it before and it is probably better with it.

        Reply
  86. Tabi says

    August 2, 2018 at 10:50 am

    This is the only a banana bread recipe I’ve ever used and every single person has loved it throughout the years! I have a gluten-free co-worker and was wondering how to sub almond flour in this recipe.

    Reply
  87. Freida says

    October 10, 2018 at 10:15 am

    Literally the BEST banana bread evvvvver! LOVE IT!!! ???

    Reply
  88. Carol says

    October 28, 2018 at 1:44 pm

    I’m an avid baker and must say that I have been using this recipe for years. It is by far the very best banana bread recipe.. I have learned that I can fill a loaf pan and make 6-8 regular size muffins from the batter. The cake and muffins still rise quite high but never overflow. I always add walnuts to the batter. I’ve added chocolate chips as well, but feel like they dominate the flavor of the bread. And yes, I am a huge chocolate fan.

    Reply
    • thedomesticrebel says

      October 29, 2018 at 7:17 am

      Hi Carol! I’m with you – I love my banana bread with nuts, but I left this one plain on purpose so people could add in their favorite mix-ins!

      Reply
  89. Sherry says

    November 11, 2018 at 11:11 am

    Hi! I’m going to try this recipe today. Do I sift the flour? Thanks!

    Reply
    • thedomesticrebel says

      November 11, 2018 at 5:10 pm

      Hi Sherry, no need to sift the flour!

      Reply
      • Sherry says

        November 11, 2018 at 6:04 pm

        Thank you! My first time to make banana bread. Ever. And oh my gosh, it’s soooooo good!!

        Reply
        • thedomesticrebel says

          November 11, 2018 at 7:42 pm

          Thanks so much, Sherry! So glad you loved it!

          Reply
  90. Amber says

    December 1, 2018 at 10:14 pm

    Oh my godddd! This is AMAZING. Literally everyone who tried it loved it. Going to 100% make this again.

    Reply
  91. Dee says

    March 23, 2019 at 4:43 pm

    This banana bread was way too sweet. It didn’t taste or look like banana bread–more like a cake. I will not make it again.

    Reply
  92. Linda says

    March 24, 2019 at 1:34 pm

    This banana bread is absolutely delicious. It came out perfect. I added chopped pecans to the cinnamon and brown sugar topping. Also I had to bake it for 10 extra minutes. It’s a hit in my house.

    Reply
    • thedomesticrebel says

      March 26, 2019 at 2:09 pm

      Hi Linda, thanks for your review! So happy you loved it!

      Reply
  93. Kayla says

    April 7, 2019 at 8:25 am

    Hello , just wondering if you melt the butter completely when your mixing it with brown sugar or just use soften butter?

    Reply
    • thedomesticrebel says

      April 7, 2019 at 10:50 am

      Softened!

      Reply
  94. DINA f. says

    April 9, 2019 at 3:30 pm

    I have been putting pudding mix in my breads for many years, and I use sour cream instead of yogurt. I also add toasted walnuts to the bread and the topping. This is an excellent recipe!

    Reply
    • thedomesticrebel says

      April 10, 2019 at 7:47 am

      Thanks so much, Dina!

      Reply
  95. Marissa duran says

    June 20, 2019 at 5:51 am

    What does it mean by tent the tinfoil over the bread?

    Reply
    • thedomesticrebel says

      June 20, 2019 at 11:36 am

      Hi Marissa! I like to take a square of tin foil and fold it in half lengthwise, then use it as a literal tent over the loaf of bread. This just helps the top from browning too quickly while the rest of the bread bakes.

      Reply
  96. Tunstall Willis says

    July 2, 2019 at 7:05 pm

    I just Made this tonight. Does it need to be refrigerated?

    Reply
    • thedomesticrebel says

      July 3, 2019 at 1:29 pm

      Hi Tunstall, no it does not!

      Reply
  97. Megan says

    August 20, 2019 at 9:02 am

    Can you make the batter ahead and use it a couple hours later? I love this recipe and was planning on buying foil tins to send it as a gift to my daughters daycare provider, but still need to buy the tins. 🙂

    Reply
    • thedomesticrebel says

      August 20, 2019 at 3:23 pm

      I don’t see why not? Although I have never tried that, it should work. Just keep it covered in the fridge.

      Reply
  98. Kris says

    August 28, 2019 at 6:17 pm

    Over the past 30 something years, I have tried many different banana bread recipes only to be disappointed. Some were good enough to remake but never really were “amazing”

    This recipe is just that!!! Amazing! So delicious and moist! I like that you can switch it up a bit as well. I used sour cream tonight since I didn’t have the yogurt along with vanilla pudding instead of banana pudding!

    Thanks so much for sharing this recipe. It will be in my favorites forever!!

    Reply
    • thedomesticrebel says

      August 29, 2019 at 9:26 am

      Kris, I am so happy to hear that you loved this!

      Reply
  99. Lisa says

    December 30, 2019 at 9:20 am

    I have made this recipe before and it is absolutely delicious. Had a couple of very brown Bananas and decided to try it again but I had to change up some things had no butter so I use vegetable oil I only had pumpkin yogurt and chocolate fudge pudding sugar-free. Well I have to say it tasted amazingly good just thought I’d let you know you can change up a few things thank you for the beautiful recipe

    Reply
  100. Molly says

    February 17, 2020 at 2:42 pm

    I tried making this last week and it turned out way too liquid-y…after an hour and a half in the oven I gave up and trashed it. I scoured the comments section and read the recipe over and over again, but could not for the life of me figure out what went wrong. Then I went to use the flour for another recipe and realized that the “flour” I’d used for the banana bread was actually powdered sugar.

    I just gave this recipe another go, paying extra close attention to what I was taking out of the pantry, and it turned out DELICIOUS. I could easily eat the entire loaf in one sitting.

    Moral of the story: never assume that a fine white powder is flour.

    Reply
    • thedomesticrebel says

      February 17, 2020 at 7:11 pm

      Hi Molly! So thrilled you remade the recipe and enjoyed it. I have definitely made a similar mistake with salt and granulated sugar – no good! 🙂

      Reply
  101. Cathy depew says

    February 25, 2020 at 12:19 pm

    Thank you for such an excellent recipe. I couldn’t find the recipe the last time I made banana bread, so I found one on allrecioes. Let’s just say that I decided to scout the internet and my history to find your recipe. Found it and have a loaf in the oven right now!

    Reply
  102. Diana says

    February 29, 2020 at 3:44 pm

    Have ever used the silicone molds?

    Reply
    • thedomesticrebel says

      March 1, 2020 at 3:59 pm

      Hi Diana, I have not for bread specifically but I don’t like them for cupcakes. However, if using them is your preferred method, let me know how it works!

      Reply
  103. Caroly4 says

    April 26, 2020 at 9:09 am

    Can you use this recipe to make muffins? If so, how many would it make? Thanks

    Reply
    • thedomesticrebel says

      April 26, 2020 at 9:21 am

      Hi there! I think it should make around 16-18 muffins! I would obviously reduce the baking time and check after 15-18 minutes.

      Reply
  104. Mary says

    April 27, 2020 at 8:31 am

    Made this on Sunday – wow! Excellent taste and texture. No more dry banana bread at our house! Made one mistake though…I used the whole 1/2 cup container of yogurt instead of 1/3 cup…no problem, thank goodness! Thank you!!

    Reply
  105. Cynthia says

    July 11, 2020 at 9:02 pm

    You can stop looking, this is the perfect banana bread! It is amazing. I made a loaf and we devoured it in just a couple of days. I love the topping, it really makes it extra special. The next time I made it I did it in a muffin tins, still yummy, but preferred it as it is written. She definitely knew what she was doing here!

    Reply
  106. Kristi says

    October 23, 2020 at 4:34 pm

    DELICIOUS!!!
    I just about had a panic attack! I couldn’t find your Banana Bread Recipe today after I had cleaned out my recipes and organized them. Thank goodness I was able to find it online. I’m printing several this time just in case…..
    This is by far the most delicious banana bread I have ever made. There isn’t any reason to tweak it at all! The ingredients are the absolute PERFECT combination. It turns out awesome every time and it never fails, those that are lucky enough to get a loaf always ask for the recipe! The only thing I’ve ever done for a quick variation is turned the stick of butter into browned butter. Wow! That adds the most beautiful rich nutty flavor without adding nuts.
    You will never need another Banana Bread Recipe! This one is a Keeper!!
    Thank you for sharing it with us 🙂

    Reply
    • thedomesticrebel says

      October 24, 2020 at 7:38 pm

      Aww, thank you Kristi! So glad you enjoy it!

      Reply
  107. Patrick L Inglis says

    March 6, 2021 at 9:32 pm

    Made this for the 3rd time yesterday. Easy to make and by far the BEST Banana Bread I have ever had. Thank you so much for the publishing the recipe.

    Reply
  108. Carol Swanson says

    September 29, 2021 at 11:26 am

    I agree that this is the best banana bread I have ever made. My husband loved it, too. The moist bread and that sweet crunchy crust is just scrumptious. Thank you so much for sharing the recipe

    Reply
  109. Lynne says

    February 25, 2022 at 2:57 am

    What would happen if I use plant butter, as I can’t have dairy, (except yogurt).? I’d hate to waste ingredients if you think it won’t work. Thanks

    Reply
    • thedomesticrebel says

      February 26, 2022 at 7:46 pm

      Hi Lynne, it should work with plant butter I believe!

      Reply
  110. b says

    March 22, 2022 at 2:29 pm

    WOW! Wonderful banana bread. I hadn’t made banana bread since we moved,
    saw this and had to try it. This is the third time in three weeks that I have made it.
    I did add chocolate chips to the bread and cinnamon chips to the top with the brown sugar.
    I have to put a sheet under as it cooks over the edges. Still love it.

    Reply
  111. Jennifer says

    March 27, 2022 at 5:44 am

    AMAZING!!!!!!!! I’ve tried so many recipes and non where keepers this is exactly what I was looking for!
    My first time baking it I did use a glass loaf pan vs a light metal or disposable and after the 60 mins it was still a little jiggly in the center so I put in back in the oven with the foil tent for 5 minute intervals then would give it a quick check. It was perfect after 10 and AMAZING! This recipe is flawless!!!!

    Reply
  112. Erica says

    May 3, 2022 at 5:07 am

    Best Banana Bead recipe EVER!

    I found and pinned this recipe probably 5 years ago. I’ve been making it ever since. I add chopped pecans and a streusel topping from another recipe and everyone LOVES this bread. I am always asked to bake it. Thank you for sharing this recipe. I love that you’re still getting comments years after posting it.

    Reply
  113. Mel says

    September 20, 2022 at 2:05 pm

    My daughter brought me a bunch of over ripe bananas that she had in her freezer. I used this recipe and made a bazillion little mini muffins for my grandson to take to preschool in his Bento box. I baked them at the same temperature and just watched them after 10 minutes until they were ready to come out of the oven. They freeze very well in Ziploc freezer bag

    Reply
  114. Tomi says

    October 27, 2022 at 5:32 pm

    I am currently baking this. It smells amazing however I used a 9 inch loaf pan and I am going to have big mess to clean up because it was way too much for the pan and over flowed into my oven. Also wasn’t anywhere close to being done after the 60 minutes so added about 10 minutes and I will keep checking.

    Reply
  115. Tomi says

    October 28, 2022 at 4:38 am

    Follow up: had to bake about 15 minutes longer and had a mess to clean up in my oven but the banana bread is awesome!!!!

    Reply
  116. Jenny says

    November 12, 2022 at 2:33 pm

    This recipe is AMAZING!! Thank you SO much for sharing!

    Reply

Trackbacks

  1. Banana Empanadas - Amy in the Kitchen says:
    August 25, 2014 at 6:04 am

    […] The BEST Banana Bread […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

the photographer is holding a carrot cake cheesecake bar against a lightly colored dotted background.

Carrot Cake Cheesecake Bars

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbooks!

Out of the box Holiday

Archives

Archives

Categories

Search

Visit my Instagram

Copyright © 2023 · Designer Blogs

18524 shares