- Prep Time :
10 minutes - Cook Time :
Cook Time: 50 to 60 minutes - Servings :
about 10 slices
This Banana Bread Recipe is easy, moist, and foolproof—perfect for beginners or bakers in a hurry. If you’ve got a few ripe bananas on the counter, you’re already halfway to a warm, fragrant loaf that slices like a dream and tastes even better the next day. With simple pantry staples and one bowl, this is the kind of banana bread recipe you can whip up on a busy weeknight or for a cozy weekend brunch. Expect a tender crumb, rich banana flavor, and a beautifully golden crust every time.
Whether you’re baking it for guests or as a snack for the week, this Banana Bread Recipe never fails. It’s incredibly versatile and adapts to your favorite mix-ins like nuts, chocolate chips, or cinnamon. The texture stays soft for days, and the flavor deepens after it rests—if it lasts that long!
Table of Contents
Table of Contents
Why You’ll Love This Banana Bread Recipe
- Foolproof for all levels: No mixer, no fuss—just stir and bake.
- Moist and tender: Perfectly soft crumb with a rich banana aroma.
- One-bowl simplicity: Minimal dishes and quick clean-up.
- Customizable: Add chocolate chips, nuts, or warm spices with confidence.
- Everyday ingredients: You likely have everything on hand right now.
- Reliable results: Clear steps, consistent bake, and a beautiful rise.
What You Need For the Best Easy Banana Bread Recipe
Gather these basics and a few helpful tools to set yourself up for success when making this banana bread recipe:
- Pan: 9×5-inch loaf pan (metal or glass). If using glass, check a few minutes early.
- Mixing bowl: A large bowl for a true one-bowl batter.
- Masher or fork: For mashing ripe bananas until smooth.
- Spatula or wooden spoon: For gently folding in dry ingredients.
- Measuring cups/spoons: Accurate measurements matter for baking.
- Parchment paper: Optional, but makes lifting the loaf a breeze.
Tip: Overripe bananas with lots of brown spots are best. They’re sweeter, softer, and mash effortlessly, making your Banana Bread Recipe even more flavorful.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Optional mix-ins (choose up to 1 cup total): chocolate chips, chopped walnuts or pecans, shredded coconut, or blueberries. A pinch of cinnamon or nutmeg is also lovely.
How to Make the Best STEP-BY-STEP
- Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper with a slight overhang for easy lifting.
- Mash bananas: In a large bowl, mash 3 ripe bananas with a fork until smooth and mostly lump-free.
- Add butter: Stir in 1/3 cup melted butter until well combined with the mashed bananas.
- Whisk in sugar and egg: Add 3/4 cup sugar, 1 beaten egg, and 1 teaspoon vanilla extract. Mix until evenly blended and glossy.
- Sprinkle leavening and salt: Sprinkle 1 teaspoon baking soda and 1/4 teaspoon salt over the mixture and stir gently to combine.
- Add flour: Add 1 1/2 cups all-purpose flour and stir just until the flour disappears. Do not overmix—stop as soon as you no longer see dry streaks.
- Pan it: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro tip: If the top is browning too quickly around the 40-minute mark, tent loosely with foil and continue baking until done.
Healthier Alternatives
- Swap some flour: Replace 1/2 cup of all-purpose flour with whole wheat pastry flour for extra fiber while keeping the loaf tender.
- Reduce sugar: Use 1/2 cup sugar instead of 3/4 cup, or replace part with coconut sugar for deeper caramel notes.
- Use oil: Replace melted butter with the same amount of neutral oil or melted coconut oil for a dairy-free version.
- Add yogurt: Stir in 2 to 3 tablespoons of plain Greek yogurt for extra moisture and a slight protein boost.
- Go nutty: Fold in 1/2 cup chopped walnuts or pecans for healthy fats and crunch.
Serving Suggestions
- Classic: Serve warm with a pat of salted butter or a swipe of cream cheese.
- Café-style: Toast slices and top with almond butter and a drizzle of honey.
- Brunch board: Pair with fresh berries, yogurt, and coffee or tea.
- Dessert upgrade: Add a scoop of vanilla ice cream and a sprinkle of cinnamon.
- On-the-go: Slice, wrap, and enjoy as a portable snack or breakfast.
Storing Tips & Make Ahead & Freeze Tips
- Room temperature: Store tightly wrapped or in an airtight container for up to 3 days.
- Refrigerator: Store up to 1 week; bring to room temp or warm briefly before serving.
- Freezer (whole loaf or slices): Wrap tightly in plastic, then foil, or place in a freezer bag. Freeze up to 3 months.
- Thawing: Thaw overnight in the fridge or at room temperature for a few hours. For slices, reheat in a toaster or 300°F (150°C) oven for 8 to 10 minutes.
- Make-ahead batter: Mix the batter up to the flour step, cover, and refrigerate up to 8 hours. Stir in flour just before baking for best rise.
Common Mistakes to Avoid
- Underripe bananas: Green or pale yellow bananas lack sweetness and moisture. Use very ripe, spotty bananas for best flavor.
- Overmixing: Stir just until flour disappears. Overmixing develops gluten and leads to a tough loaf.
- Wrong pan size: A smaller pan can overflow; a larger pan may lead to a flatter loaf. Stick to a 9×5-inch loaf pan.
- Baking too hot: 350°F (175°C) is the sweet spot. Higher heat browns the outside before the middle sets.
- Slicing too soon: Cooling allows the crumb to set. Slice after the loaf has cooled for clean, even slices.
Final Tips & Conclusion
For a banana bread that’s reliably moist and flavorful, keep it simple: use very ripe bananas, don’t overmix, and bake until a toothpick comes out clean. This easy banana bread works as a base recipe for endless variations—try chocolate chips, toasted nuts, or a cinnamon-sugar swirl. With one bowl and everyday ingredients, you’ll have a golden, fragrant loaf that tastes like home. Keep this Banana Bread Recipe in your back pocket for busy mornings, bake sales, or last-minute guests—it never disappoints.
Ingredients
Instructions
- 1Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper with a slight overhang for easy lifting.
- 3Mash bananas: In a large bowl, mash 3 ripe bananas with a fork until smooth and mostly lump-free.
- 5Add butter: Stir in 1/3 cup melted butter until well combined with the mashed bananas.
- 7Whisk in sugar and egg: Add 3/4 cup sugar, 1 beaten egg, and 1 teaspoon vanilla extract. Mix until evenly blended and glossy.
- 9Sprinkle leavening and salt: Sprinkle 1 teaspoon baking soda and 1/4 teaspoon salt over the mixture and stir gently to combine.
- 11Add flour: Add 1 1/2 cups all-purpose flour and stir just until the flour disappears. Do not overmix—stop as soon as you no longer see dry streaks.
- 13Pan it: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- 15Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 17Cool: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
FAQ
Can I use frozen bananas?
Yes. Thaw frozen peeled bananas in a bowl, drain excess liquid if very watery, and mash as directed. They often produce an extra-moist loaf with great flavor.
Can I make this banana bread dairy-free?
Absolutely. Replace melted butter with an equal amount of neutral oil or melted coconut oil. The texture remains tender and moist.
How do I know when it’s fully baked?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If the top browns early, tent with foil and continue baking until done.
Can I add chocolate chips or nuts?
Yes—fold up to 1 cup of mix-ins into the batter after adding the flour. Chocolate chips, chopped walnuts, or pecans are classic choices.
Can I double the recipe?
Yes. Bake in two 9×5-inch pans or divide into mini loaves or muffins. For muffins, start checking at 18 to 22 minutes.
More Cozy Recipes from Quickoria
Craving more warm-and-comforting bakes and simple sweets? Browse our cozy collection here:
