You'll want to double the recipe.
Some recipes truly speak for themselves. With more than 200 glowing reviews—including one from a fan who baked it three times in a single week—thishas all the makings of a beloved classic.
It's soft, moist, and packed with rich banana flavor—everything you love about banana bread, just disguised as a "My husband and son said this was the best banana bread they have ever tasted," says reviewer greelyhamiltons.
"It was a big hit. I will be baking it again the second I get some overripe bananas... I wouldn't call it 'cake' either. It's more likeinto something special.
Whether served warm with a pat of butter or plain with a cup of coffee, Sandi's Easy Banana Loaf Cake proves that sometimes the easiest recipes are the most satisfying. Submitted by community member Sandi, this recipe is beloved for its simplicity—no bells and whistles, just one bowl for prep. The ingredient list features all the usual suspects: ripe bananas, flour, sugar, butter, egg, vanilla extract, baking soda, and baking powder.
Mix everything in the bowl, then pour into a 9x5-inch loaf pan and bake in a preheated 350 degrees F oven for 50 to 60 minutes. You’ve got a sweet, comforting treat ready to share. While the mashed ripe bananas add plenty of moisture to the batter, one Allrecipes community member recommends covering the top with foil for the last 15 minutes of baking to steam the loaf and achieve an even fluffier result.
Incorporating 1/2 to 1 teaspoon of ground cinnamon and/or 1/2 teaspoon of ground nutmeg gives the loaf slightly spicy, nutty notes. Double the recipe.
"THANKS FOR THIS RECIPE," Pham says. "NOW WRITING MY RATING, I'M BAKING MY 3RD TIME THIS WEEK. VERY DELICIOUS, SOFT, 👌👌👌 EVERYTHING IS PERFECT FOR ME😋” "Followed the recipe to the letter and me and kids all loved it," Barry Campbell says.
"In my top five banana breads I have ever had. " "I added warm spices like cinnamon, cardamom, nutmeg, and ginger," Nicole says. "I also added an extra half stick of butter and baked it at 325 degrees F . It made it super moist with crunchy edges.
" "It's a great recipe, so easy to follow! " Jenny Kupperstein says. "I doubled it because I had a lot of bananas, and instead of a 9x5 pan, I used a 10x10 and baked for 45 minutes. It came out perfect.
I also suggest using Kerrigold butter, or any other type European butter, as they are great for baking. "
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