Hey y’all! If you’re craving something sweet, comforting, and utterly irresistible, this Easy Banana Bread Recipe is a must-try. Perfect for breakfast, snacks, or whenever you want to use up those ripe bananas, this moist Banana bread is packed with flavor and takes only a few steps to whip up. Trust me, your kitchen will smell amazing and your taste buds will thank you. Let’s get cooking!
Why You’ll Love This Easy Banana Bread Recipe
- Super simple to make—no mixer required and minimal cleanup!
- Moist, soft texture every single time thanks to ripe bananas.
- It freezes beautifully for make-ahead breakfasts or snacks.
- Customizable with your favorite mix-ins like nuts or chocolate chips.
- Perfect for making use of overripe bananas and reducing food waste.
Ingredients
- 3 medium overripe bananas (about 1 1/2 cups, mashed)
- 1/3 cup (75g) melted unsalted butter
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, adds warmth)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Directions
Prep and Preheat
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mash Bananas & Mix Wet Ingredients
- In a large bowl, mash the bananas with a fork until smooth and slightly chunky.
- Stir in the melted butter, then add sugar, egg, and vanilla. Whisk until everything is well combined and creamy.
Add Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gently fold the dry ingredients into the wet mixture using a spatula—mix until just combined and no streaks of flour remain. Avoid overmixing for super moist banana bread!
- Fold in walnuts or chocolate chips if desired.
Bake the Banana Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- If your bananas aren’t ripe enough, you can bake them (in their peels) at 300°F for 15 minutes to soften and sweeten.
- Don’t overmix the batter—this keeps your banana bread tender, not tough.
- Try sprinkling a little extra cinnamon sugar on top before baking for a sweet crust.
Variations
- Chocolate Banana Bread: Add 1/3 cup unsweetened cocoa powder and extra chocolate chips for a fudgy twist.
- Nutty Banana Bread: Mix in 3/4 cup chopped pecans, walnuts, or almonds for crunch and flavor.
- Dairy-Free Banana Bread: Swap melted butter for melted coconut oil or your favorite plant-based alternative.
Required Equipment
- 9×5-inch loaf pan
- Mixing bowls (one large, one medium)
- Whisk and spatula
- Measuring cups and spoons
- Wire rack
Storage Instructions
- Once completely cool, wrap banana bread tightly in plastic wrap or foil.
- Store at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
- For longer storage, slice and freeze banana bread for up to 3 months; thaw at room temp or toast a slice for a warm snack!
Serving Suggestions & Pairings
- Enjoy warm with a pat of butter or a drizzle of honey.
- Serve with coffee, tea, or a cold glass of milk for a comforting breakfast or snack.
- Top with peanut butter or cream cheese for extra indulgence.
Pro Tips for Perfect Banana Bread
- Use very ripe bananas—lots of black spots mean extra sweetness and moisture.
- Check doneness with a toothpick in the center; if it comes out with a few moist crumbs (not wet batter), it’s perfect.
- Let the bread cool before slicing—this ensures clean cuts and the perfect texture.
FAQ
- Can I use frozen bananas?
- Absolutely! Just thaw them completely, drain excess liquid, and mash as usual.
- How do I keep my banana bread moist?
- Don’t overmix the batter and make sure not to overbake; store it wrapped tightly once it cools.
- Can I make muffins from this batter?
- Yes! Divide into a greased muffin tin and bake at 350°F (175°C) for about 18-20 minutes.
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Yields: 1 loaf (about 10 slices)
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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2In a large bowl, whisk together the mashed bananas and melted butter until well combined.
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3Add the sugar, eggs, and vanilla extract. Mix until smooth.
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4In a separate bowl, combine the flour, baking soda, and salt. Stir the dry ingredients into the banana mixture until just combined. Do not overmix.
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5Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
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6Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220cal
Protein:
3gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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