Easy Banana Bread Recipe

This Easy Banana Bread is a moist, flavorful loaf that comes together quickly with simple pantry ingredients. Perfect for using up overripe bananas, it’s a comforting classic that works for breakfast, snack time, or dessert.

Why You’ll Love This Recipe

It’s incredibly simple, requiring just one bowl and no special equipment. The result is a soft, tender crumb with rich banana flavor and just the right touch of sweetness. It’s also a great base for add-ins like chocolate chips or nuts.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

overripe bananasall-purpose flourgranulated sugarsaltbaking sodamelted buttersugarlarge eggsvanilla extractoptional mix-ins (nuts, chocolate chips, cinnamon)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, mash the bananas until smooth.

Add melted butter and mix until combined.

Stir in sugar, beaten eggs, and vanilla extract until fully incorporated.

Sprinkle in the baking soda and salt, mixing well.

Add flour and stir just until no streaks remain—don’t overmix.

If using, fold in chocolate chips, chopped nuts, or a sprinkle of cinnamon.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 standard loaf (about 10 slices).Preparation time: 10 minutesBaking time: 50–60 minutesCooling time: 15–20 minutesTotal time: 1 hour 15–30 minutes

Variations

Add a swirl of peanut butter or Nutella for extra richness.

Use brown sugar for a deeper, caramel-like sweetness.

Swap part of the flour with whole wheat for a heartier loaf.

Top with a sprinkle of turbinado sugar for a crunchy crust.

storage/reheating

Store banana bread in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.To reheat, microwave individual slices for 10–15 seconds or warm in a low oven for 5–10 minutes.

FAQs

Can I use frozen bananas?

Yes, thaw and drain any excess liquid before using.

Can I make this recipe vegan?

Yes, substitute eggs with flax eggs and use plant-based butter.

Why is my banana bread dense?

Overmixing the batter can cause it to be heavy—mix just until combined.

Can I use baking powder instead of baking soda?

Baking soda is best for texture and flavor, but you can substitute with 1 tsp baking powder per 1/2 tsp soda and adjust for acidity.

Should I use a mixer?

Not necessary—this recipe works great with just a spoon or whisk.

Can I make muffins instead?

Yes, bake in a muffin tin at 350°F for 18–22 minutes.

What type of bananas work best?

Very ripe, spotty bananas yield the best flavor and moisture.

Can I add spices?

Absolutely—try cinnamon, nutmeg, or even cardamom for a twist.

Can I double the recipe?

Yes, double and divide between two loaf pans or freeze one loaf.

Is it sweet enough for dessert?

Yes, especially with chocolate chips or a glaze on top.

Conclusion

This Easy Banana Bread is the perfect go-to recipe for using up ripe bananas and enjoying a cozy homemade treat. With its soft texture, customizable flavors, and one-bowl simplicity, it’s a recipe you’ll come back to again and again.

Print