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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa059)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1013989-banana-bread\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1013989-banana-bread\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1013989-banana-bread","crawl_time":1774147482,"first_indexed_time":1575712725,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1013989-banana-bread s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Banana Bread Recipe","meta_descriptions":["Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer Don’t overmix the ingredients, and make sure the bananas are very ripe."],"attrs_boilerpipe_text":"Yield:\n1 loaf\nFor the Bread\n¼\npound cool butter (1 stick), more for greasing pan\n¾\ncup dark brown sugar\n2\neggs, at room temperature\n2⅓\ncups very ripe bananas (about 5)\n2\ncups all-purpose flour\n1\nteaspoon baking soda\n¼\nteaspoon salt\nFor the Topping\n3\ntablespoons chopped walnuts or pecans\n1\ntablespoon granulated or coarse sugar\n⅛\nteaspoon cinnamon\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (10 servings)\n292 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 5 grams protein; 202 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nHeat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.\nStep 2\nStir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.\nStep 3\nBake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n5 out of 5\n12,734 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nIf your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 300 until the skins turn black. It releases the sugar and makes them perfect for baking.\nMy new go to recipe. Add a teaspoon of vanilla, reduce brown sugar to half cup, and swap out half of white flour for whole wheat. Yum.\nI used this metric conversion\n110g butter\n100g brown sugar\n2 eggs\n500g bananas - 3 large\n240g self raising flour\nGrind of sea salt\nTopping\n30g flaked almonds\n20g brown sugar\nShake of cinnamon\nIncredibly moist and flavorful. The banana flavor really comes through as there are not a lot of spices to overwhelm. My family’s new favorite!\nI struggled with this recipe! What is \"cool\" butter? I left mine out of the fridge for an hour and then went ahead -- it was still kinda cold to cream. My bananas were frozen and they thawed before I used them but were still pretty cold -- adding them to the mix made it all very cold again. My final result tastes not bad flavor wise -- but its kinda chewy. I bake all the time -- I have other banana bread recipes that give me much better results.\nThis is a terrific recipe for your overripe bananas (I put mine in the freezer, skin on once they get  brown). It has about double the bananas and 1\/4 the sugar of other recipes and is sweet and dense. Don't skip the topping (I added flaky salt) as it adds texture and depth.\nPrivate comments are only visible to you.\nor\nto save this recipe.","attrs_markdown":"Unlock New York Times recipes and your personal recipe box with a free account.\n\n- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our 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[Easter](https:\/\/cooking.nytimes.com\/topics\/easter)\n- [Mother’s Day](https:\/\/cooking.nytimes.com\/topics\/mother-s-day)\n\nBy Occasion\n\n- [Birthdays](https:\/\/cooking.nytimes.com\/tag\/birthday)\n- [Brunch](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44345642-brunch-recipes)\n- [Date Night](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44281363-date-night-recipes)\n- [Parties](https:\/\/cooking.nytimes.com\/topics\/entertaining)\n- [Picnics](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2975650-our-best-summer-picnic-recipes)\n\nAbout\n\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [The New York Times Food Section](https:\/\/www.nytimes.com\/section\/food)\n\n# Banana Bread\n## Recipe from [Allrecipes.com](https:\/\/cooking.nytimes.com\/search?q=Allrecipes.com)\n## Adapted by [Julia Moskin](https:\/\/cooking.nytimes.com\/author\/julia-moskin)\n\nUpdated Dec. 28, 2025\n\n![Banana Bread](https:\/\/static01.nyt.com\/images\/2021\/10\/25\/dining\/Jm-Banana-bread\/Jm-Banana-bread-jumbo.jpg)\n\nDavid Malosh for The New York Times. Food Stylist: Simon Andrews.\n\nTotal Time\n\n1 hour 15 minutes\n\nCook Time\n\n65 minutes\n\nRating\n\n5\n\n(12,734)\n\nComments\n\n[Read 1,086 comments](https:\/\/cooking.nytimes.com\/recipes\/1013989-banana-bread#notes_section)\n\nHere is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe. —Julia Moskin\n\nFeatured in: [Top Kitchen Toy? The Cellphone](https:\/\/www.nytimes.com\/2009\/01\/21\/dining\/21tele.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1013989-banana-bread)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. 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If making topping, stir ingredients together and sprinkle over batter.\n3. Step 3\n   Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Easy Banana Bread Lidey Heuck](https:\/\/cooking.nytimes.com\/recipes\/1024420-easy-banana-bread)\n- [![]()Jake and Maggie Gyllenhaal’s Banana Bread The New York Times](https:\/\/cooking.nytimes.com\/recipes\/773329801-maggie-and-jake-gyllenhaals-banana-bread)\n- [![A image shot from the side of a cut loaf of banana bread dotted with melty pieces of chocolate.]()Chocolate-Chip Banana Bread Erin Jeanne McDowell](https:\/\/cooking.nytimes.com\/recipes\/1020899-chocolate-chip-banana-bread)\n- [![]()Mark Bittman’s Banana Bread Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/1015500-mark-bittmans-banana-bread)\n- [![]()Peanut Butter-Banana Bread With Chocolate Chips Samantha Seneviratne](https:\/\/cooking.nytimes.com\/recipes\/1026153-peanut-butter-banana-bread-with-chocolate-chips)\n- [![Two plump banana pancakes are each topped with slowly melting pats of butter and drizzled with maple syrup. 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It releases the sugar and makes them perfect for baking.\n\nIs this helpful?\n\n1307\n\nBarb\n\n8 years ago\n\nMy new go to recipe. Add a teaspoon of vanilla, reduce brown sugar to half cup, and swap out half of white flour for whole wheat. Yum.\n\nIs this helpful?\n\n1193\n\nHelen\n\n8 years ago\n\nI used this metric conversion  \n110g butter  \n100g brown sugar  \n2 eggs  \n500g bananas - 3 large  \n240g self raising flour  \nGrind of sea salt   \n  \nTopping  \n30g flaked almonds  \n20g brown sugar  \nShake of cinnamon\n\nIs this helpful?\n\n961\n\nDebra\n\n2 days ago\n\nIncredibly moist and flavorful. The banana flavor really comes through as there are not a lot of spices to overwhelm. My family’s new favorite\\!\n\nIs this helpful?\n\nama\n\n4 days ago\n\nI struggled with this recipe! What is \"cool\" butter? I left mine out of the fridge for an hour and then went ahead -- it was still kinda cold to cream. My bananas were frozen and they thawed before I used them but were still pretty cold -- adding them to the mix made it all very cold again. My final result tastes not bad flavor wise -- but its kinda chewy. I bake all the time -- I have other banana bread recipes that give me much better results.\n\nIs this helpful?\n\n1\n\nCarrie\n\n5 days ago\n\nThis is a terrific recipe for your overripe bananas (I put mine in the freezer, skin on once they get brown). It has about double the bananas and 1\/4 the sugar of other recipes and is sweet and dense. Don't skip the topping (I added flaky salt) as it adds texture and depth.\n\nIs this helpful?\n\n1\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Credits\nAdapted from allrecipes.com\n\n### Recipe Tags\n- [Banana](https:\/\/cooking.nytimes.com\/tag\/banana)\n- [Banana Bread](https:\/\/cooking.nytimes.com\/tag\/banana%20bread)\n- [Budget](https:\/\/cooking.nytimes.com\/tag\/budget)\n- [Great Leftovers](https:\/\/cooking.nytimes.com\/tag\/great%20leftovers)\n- [Kid-Friendly](https:\/\/cooking.nytimes.com\/tag\/kid-friendly)\n- [Walnut](https:\/\/cooking.nytimes.com\/tag\/walnut)\n- [Snack](https:\/\/cooking.nytimes.com\/tag\/snack)\n- [Weeknight](https:\/\/cooking.nytimes.com\/tag\/weeknight)\n- [Dessert](https:\/\/cooking.nytimes.com\/topics\/desserts)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n\nLog in or sign up to save this recipe.\n***\n### More From [Easter Bread Basket](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/956948-easter-bread-basket)\n- [![Quick and Easy Yeast Rolls ](https:\/\/static01.nyt.com\/images\/2024\/11\/06\/multimedia\/YA-Yeast-Rollsrex-lvwj\/YA-Yeast-Rollsrex-lvwj-mediumThreeByTwo440.jpg?quality=75&auto=webp)Quick and Easy Yeast Rolls Yossy Arefi 218 ratings with an average rating of 4 out of 5 stars 218 About 2 hours 40 minutes](https:\/\/cooking.nytimes.com\/recipes\/1026002-quick-and-easy-yeast-rolls)\n  \n  Log in or sign up to save this recipe.\n- [![Brioche](https:\/\/static01.nyt.com\/images\/2024\/10\/08\/multimedia\/13EATrex-LD-briocherex-blfk\/13EATrex-LD-briocherex-blfk-mediumThreeByTwo440.jpg?quality=75&auto=webp)Brioche Lisa Donovan 127 ratings with an average rating of 5 out of 5 stars 127 14 1\/2 hours](https:\/\/cooking.nytimes.com\/recipes\/1026116-brioche)\n  \n  Log in or sign up to save this recipe.\n- [![Homemade Pita Bread](https:\/\/static01.nyt.com\/images\/2023\/10\/18\/multimedia\/DT-Pita-Bread-gwkl\/DT-Pita-Bread-gwkl-mediumThreeByTwo440.jpg?quality=75&auto=webp)Homemade Pita Bread David Tanis 4893 ratings with an average rating of 5 out of 5 stars 4,893 About 2 hours](https:\/\/cooking.nytimes.com\/recipes\/1016071-homemade-pita-bread)\n  \n  Log in or sign up to save this recipe.\n- [![Tartine’s Country Bread](https:\/\/static01.nyt.com\/images\/2014\/04\/23\/dining\/23TARTINE2\/23TARTINE2-mediumThreeByTwo440.jpg?quality=75&auto=webp)Tartine’s Country Bread The New York Times, Chad Robertson 2106 ratings with an average rating of 5 out of 5 stars 2,106 2 weeks (or 2 days with active starter)](https:\/\/cooking.nytimes.com\/recipes\/1016277-tartines-country-bread)\n  \n  Log in or sign up to save this recipe.\n- [![Butter Swim Biscuits](https:\/\/static01.nyt.com\/images\/2024\/11\/12\/multimedia\/ND-Butter-Swim-Biscuits-vlgb\/ND-Butter-Swim-Biscuits-vlgb-mediumThreeByTwo440.jpg?quality=75&auto=webp)Butter Swim Biscuits Naz Deravian 3215 ratings with an average rating of 5 out of 5 stars 3,215 40 minutes](https:\/\/cooking.nytimes.com\/recipes\/1025922-butter-swim-biscuits)\n  \n  Log in or sign up to save this recipe.\n  \n  [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes \"Search for easy recipes\")\n- [![Pão de Queijo (Chewy Cheese Buns)](https:\/\/static01.nyt.com\/images\/2024\/12\/19\/multimedia\/KF-Pao-de-Queijorex\/KF-Pao-de-Queijorex-mediumThreeByTwo440-v2.jpg?quality=75&auto=webp)Pão de Queijo (Chewy Cheese Buns) Kristina Felix 81 ratings with an average rating of 4 out of 5 stars 81 1 hour 50 minutes](https:\/\/cooking.nytimes.com\/recipes\/1026391-pao-de-queijo-chewy-cheese-buns)\n  \n  Log in or sign up to save this recipe.\n- [![Bolillos (Soft Split-Top Rolls)](https:\/\/static01.nyt.com\/images\/2026\/03\/16\/multimedia\/16FD-MEXICO-BREADREX-RM-Bolillo-jmtw\/16FD-MEXICO-BREADREX-RM-Bolillo-jmtw-mediumThreeByTwo440.jpg?quality=75&auto=webp)Bolillos (Soft Split-Top Rolls) Rick A. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n1. Step 1\n   Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.\n2. Step 2\n   Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.\n3. Step 3\n   Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n5 out of 5\n\n12,734 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nIf your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 300 until the skins turn black. It releases the sugar and makes them perfect for baking.\n\nMy new go to recipe. Add a teaspoon of vanilla, reduce brown sugar to half cup, and swap out half of white flour for whole wheat. Yum.\n\nI used this metric conversion  \n110g butter  \n100g brown sugar  \n2 eggs  \n500g bananas - 3 large  \n240g self raising flour  \nGrind of sea salt\n\nTopping  \n30g flaked almonds  \n20g brown sugar  \nShake of cinnamon\n\nIncredibly moist and flavorful. The banana flavor really comes through as there are not a lot of spices to overwhelm. My family’s new favorite\\!\n\nI struggled with this recipe! What is \"cool\" butter? I left mine out of the fridge for an hour and then went ahead -- it was still kinda cold to cream. My bananas were frozen and they thawed before I used them but were still pretty cold -- adding them to the mix made it all very cold again. My final result tastes not bad flavor wise -- but its kinda chewy. I bake all the time -- I have other banana bread recipes that give me much better results.\n\nThis is a terrific recipe for your overripe bananas (I put mine in the freezer, skin on once they get brown). It has about double the bananas and 1\/4 the sugar of other recipes and is sweet and dense. Don't skip the topping (I added flaky salt) as it adds texture and depth.\n\nPrivate comments are only visible to you.\n***\nor  to save this recipe.\n***","meta_canonical":null}

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URL	https://cooking.nytimes.com/recipes/1013989-banana-bread
Last Crawled	2026-03-22 02:44:42 (25 days ago)
First Indexed	2019-12-07 09:58:45 (6 years ago)
HTTP Status Code	200
Meta Title	Banana Bread Recipe
Meta Description	Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer Don’t overmix the ingredients, and make sure the bananas are very ripe.
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Boilerpipe Text	Yield: 1 loaf For the Bread ¼ pound cool butter (1 stick), more for greasing pan ¾ cup dark brown sugar 2 eggs, at room temperature 2⅓ cups very ripe bananas (about 5) 2 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt For the Topping 3 tablespoons chopped walnuts or pecans 1 tablespoon granulated or coarse sugar ⅛ teaspoon cinnamon Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (10 servings) 292 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 5 grams protein; 202 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain. Step 2 Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter. Step 3 Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 12,734 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. If your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 300 until the skins turn black. It releases the sugar and makes them perfect for baking. My new go to recipe. Add a teaspoon of vanilla, reduce brown sugar to half cup, and swap out half of white flour for whole wheat. Yum. I used this metric conversion 110g butter 100g brown sugar 2 eggs 500g bananas - 3 large 240g self raising flour Grind of sea salt Topping 30g flaked almonds 20g brown sugar Shake of cinnamon Incredibly moist and flavorful. The banana flavor really comes through as there are not a lot of spices to overwhelm. My family’s new favorite! I struggled with this recipe! What is "cool" butter? I left mine out of the fridge for an hour and then went ahead -- it was still kinda cold to cream. My bananas were frozen and they thawed before I used them but were still pretty cold -- adding them to the mix made it all very cold again. My final result tastes not bad flavor wise -- but its kinda chewy. I bake all the time -- I have other banana bread recipes that give me much better results. This is a terrific recipe for your overripe bananas (I put mine in the freezer, skin on once they get brown). It has about double the bananas and 1/4 the sugar of other recipes and is sweet and dense. Don't skip the topping (I added flaky salt) as it adds texture and depth. Private comments are only visible to you. or to save this recipe.
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Food Stylist: Simon Andrews. Total Time 1 hour 15 minutes Cook Time 65 minutes Rating 5 (12,734) Comments [Read 1,086 comments](https://cooking.nytimes.com/recipes/1013989-banana-bread#notes_section) Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe. —Julia Moskin Featured in: [Top Kitchen Toy? The Cellphone](https://www.nytimes.com/2009/01/21/dining/21tele.html) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. 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[Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (10 servings) 292 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 5 grams protein; 202 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1013989-banana-bread) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1013989-banana-bread) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation 1. Step 1 Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain. 2. Step 2 Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter. 3. Step 3 Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()Easy Banana Bread Lidey Heuck](https://cooking.nytimes.com/recipes/1024420-easy-banana-bread) - [![]()Jake and Maggie Gyllenhaal’s Banana Bread The New York Times](https://cooking.nytimes.com/recipes/773329801-maggie-and-jake-gyllenhaals-banana-bread) - [![A image shot from the side of a cut loaf of banana bread dotted with melty pieces of chocolate.]()Chocolate-Chip Banana Bread Erin Jeanne McDowell](https://cooking.nytimes.com/recipes/1020899-chocolate-chip-banana-bread) - [![]()Mark Bittman’s Banana Bread Mark Bittman](https://cooking.nytimes.com/recipes/1015500-mark-bittmans-banana-bread) - [![]()Peanut Butter-Banana Bread With Chocolate Chips Samantha Seneviratne](https://cooking.nytimes.com/recipes/1026153-peanut-butter-banana-bread-with-chocolate-chips) - [![Two plump banana pancakes are each topped with slowly melting pats of butter and drizzled with maple syrup. 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Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (1086) - Most Helpful (181) - Private Lauren M 6 years ago If your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 300 until the skins turn black. It releases the sugar and makes them perfect for baking. Is this helpful? 1307 Barb 8 years ago My new go to recipe. Add a teaspoon of vanilla, reduce brown sugar to half cup, and swap out half of white flour for whole wheat. Yum. Is this helpful? 1193 Helen 8 years ago I used this metric conversion 110g butter 100g brown sugar 2 eggs 500g bananas - 3 large 240g self raising flour Grind of sea salt Topping 30g flaked almonds 20g brown sugar Shake of cinnamon Is this helpful? 961 Debra 2 days ago Incredibly moist and flavorful. The banana flavor really comes through as there are not a lot of spices to overwhelm. My family’s new favorite\! Is this helpful? ama 4 days ago I struggled with this recipe! What is "cool" butter? I left mine out of the fridge for an hour and then went ahead -- it was still kinda cold to cream. My bananas were frozen and they thawed before I used them but were still pretty cold -- adding them to the mix made it all very cold again. My final result tastes not bad flavor wise -- but its kinda chewy. I bake all the time -- I have other banana bread recipes that give me much better results. Is this helpful? 1 Carrie 5 days ago This is a terrific recipe for your overripe bananas (I put mine in the freezer, skin on once they get brown). It has about double the bananas and 1/4 the sugar of other recipes and is sweet and dense. Don't skip the topping (I added flaky salt) as it adds texture and depth. Is this helpful? 1 Private comments are only visible to you. Show more comments * ### Credits Adapted from allrecipes.com ### Recipe Tags - [Banana](https://cooking.nytimes.com/tag/banana) - [Banana Bread](https://cooking.nytimes.com/tag/banana%20bread) - [Budget](https://cooking.nytimes.com/tag/budget) - [Great Leftovers](https://cooking.nytimes.com/tag/great%20leftovers) - [Kid-Friendly](https://cooking.nytimes.com/tag/kid-friendly) - [Walnut](https://cooking.nytimes.com/tag/walnut) - [Snack](https://cooking.nytimes.com/tag/snack) - [Weeknight](https://cooking.nytimes.com/tag/weeknight) - [Dessert](https://cooking.nytimes.com/topics/desserts) - [Thanksgiving](https://cooking.nytimes.com/thanksgiving) Log in or sign up to save this recipe. *** ### More From [Easter Bread Basket](https://cooking.nytimes.com/68861692-nyt-cooking/956948-easter-bread-basket) - [![Quick and Easy Yeast Rolls ](https://static01.nyt.com/images/2024/11/06/multimedia/YA-Yeast-Rollsrex-lvwj/YA-Yeast-Rollsrex-lvwj-mediumThreeByTwo440.jpg?quality=75&auto=webp)Quick and Easy Yeast Rolls Yossy Arefi 218 ratings with an average rating of 4 out of 5 stars 218 About 2 hours 40 minutes](https://cooking.nytimes.com/recipes/1026002-quick-and-easy-yeast-rolls) Log in or sign up to save this recipe. - [![Brioche](https://static01.nyt.com/images/2024/10/08/multimedia/13EATrex-LD-briocherex-blfk/13EATrex-LD-briocherex-blfk-mediumThreeByTwo440.jpg?quality=75&auto=webp)Brioche Lisa Donovan 127 ratings with an average rating of 5 out of 5 stars 127 14 1/2 hours](https://cooking.nytimes.com/recipes/1026116-brioche) Log in or sign up to save this recipe. - [![Homemade Pita Bread](https://static01.nyt.com/images/2023/10/18/multimedia/DT-Pita-Bread-gwkl/DT-Pita-Bread-gwkl-mediumThreeByTwo440.jpg?quality=75&auto=webp)Homemade Pita Bread David Tanis 4893 ratings with an average rating of 5 out of 5 stars 4,893 About 2 hours](https://cooking.nytimes.com/recipes/1016071-homemade-pita-bread) Log in or sign up to save this recipe. - [![Tartine’s Country Bread](https://static01.nyt.com/images/2014/04/23/dining/23TARTINE2/23TARTINE2-mediumThreeByTwo440.jpg?quality=75&auto=webp)Tartine’s Country Bread The New York Times, Chad Robertson 2106 ratings with an average rating of 5 out of 5 stars 2,106 2 weeks (or 2 days with active starter)](https://cooking.nytimes.com/recipes/1016277-tartines-country-bread) Log in or sign up to save this recipe. - [![Butter Swim Biscuits](https://static01.nyt.com/images/2024/11/12/multimedia/ND-Butter-Swim-Biscuits-vlgb/ND-Butter-Swim-Biscuits-vlgb-mediumThreeByTwo440.jpg?quality=75&auto=webp)Butter Swim Biscuits Naz Deravian 3215 ratings with an average rating of 5 out of 5 stars 3,215 40 minutes](https://cooking.nytimes.com/recipes/1025922-butter-swim-biscuits) Log in or sign up to save this recipe. 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Readable Markdown	* Yield:1 loaf - - ¼pound cool butter (1 stick), more for greasing pan - ¾cup dark brown sugar - 2eggs, at room temperature - 2⅓cups very ripe bananas (about 5) - 2cups all-purpose flour - 1teaspoon baking soda - ¼teaspoon salt - 3tablespoons chopped walnuts or pecans - 1tablespoon granulated or coarse sugar - ⅛teaspoon cinnamon Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (10 servings) 292 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 5 grams protein; 202 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 1. Step 1 Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain. 2. Step 2 Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter. 3. Step 3 Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 12,734 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. If your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 300 until the skins turn black. It releases the sugar and makes them perfect for baking. My new go to recipe. Add a teaspoon of vanilla, reduce brown sugar to half cup, and swap out half of white flour for whole wheat. Yum. I used this metric conversion 110g butter 100g brown sugar 2 eggs 500g bananas - 3 large 240g self raising flour Grind of sea salt Topping 30g flaked almonds 20g brown sugar Shake of cinnamon Incredibly moist and flavorful. The banana flavor really comes through as there are not a lot of spices to overwhelm. My family’s new favorite\! I struggled with this recipe! What is "cool" butter? I left mine out of the fridge for an hour and then went ahead -- it was still kinda cold to cream. My bananas were frozen and they thawed before I used them but were still pretty cold -- adding them to the mix made it all very cold again. My final result tastes not bad flavor wise -- but its kinda chewy. I bake all the time -- I have other banana bread recipes that give me much better results. This is a terrific recipe for your overripe bananas (I put mine in the freezer, skin on once they get brown). It has about double the bananas and 1/4 the sugar of other recipes and is sweet and dense. Don't skip the topping (I added flaky salt) as it adds texture and depth. Private comments are only visible to you. * or to save this recipe. ***
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