Banana Bread

This truly is a quick and easy banana bread. It’s a great way to use up your ripe bananas and provide a nutritious treat at the same time.



    • 1¾ cups (245 g) Pamela's All-Purpose Flour Artisan Blend
    • 1½ teaspoons salt
    • 2½ teaspoons baking powder
    • 1 tablespoon cinnamon
    • 1 teaspoon nutmeg
    • 2 eggs, large
    • 2 tablespoons oil
    • 2 teaspoons vanilla
    • 1¼ cups sugar
    • 1½ cups mashed very ripe banana (about 4 large bananas)
    • ¾ cup chopped nuts (optional)

    Preheat oven to 350° with rack in the middle of oven. Prepare an 8 x 4-inch loaf pan by spraying with nonstick cooking spray.

    In a medium bowl, whisk together All-Purpose Flour Artisan Blend, salt, baking powder, cinnamon, and nutmeg. In the bowl of a stand mixer with paddle attachment, beat eggs, oil, and vanilla until frothy. Add sugar and beat to incorporate, then add bananas and nuts and mix well. Slowly add flour mixture and mix until well combined.

    Pour batter into prepared pan and spread evenly. Bake for 68 to 78 minutes, until the sides of the loaf just start to pull away from the pan, bread springs back when gently touched, and toothpick inserted near the center comes out clean. Allow to rest in the pan for at least 15 minutes before removing to a wire rack to cool completely.

    NOTE: Frozen bananas may be used; simply thaw and mash.

    © Pamela's Products, Inc.

Customer Reviews

Based on 5 reviews
kat voon
watch your bake time

Love the taste and texture of this banana bread. My suggestion is to watch the bake time. 68 -78 mins is suggested in the recipe, but I have made this recipe 4 times in 2 different gas ovens and the bread is finished at 48 -50 mins. Just be careful.

This is for my name

I baked this and it worked really well! I have tried other banana bread recipes and they come out very gummy and gross. This was nice and does take the full amount of time to bake. My son thought it was burning (the crust gets dark brown, not black though) but it was not burnt, it's cooked all the way through and nice texture (yay no more gummy breads!).

Tried and true go-to

I have now been using this recipe for 2-3 years and it never lets me down and always wows the crowd!
I always add in as many bananas as I have - and unless it’s like 6, I don’t double it, it never harms to have more banana goodness!!

I also add in “chai spices” now and that takes it to the next level: turmeric, clove, ginger, nutmeg, allspice, cinnamon, and lots of black pepper.


Moist inside and crunchy outside. I only used one cup of sugar and it was perfectly sweet.


We make this often and it always comes out great. Flavor is wonderful and bakes up nice and tall. I add some chocolate chips to make it extra special.