This banana bread recipe is incredibly easy to make, using everyday pantry ingredients and requiring minimal prep. It’s naturally sweetened by ripe bananas, resulting in a rich, moist loaf that doesn’t need any fancy additions—though it welcomes them if you’re in the mood to customize. It also keeps well and tastes even better the next day, making it a convenient make-ahead option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas
All-purpose flour
Baking soda
Salt
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Optional: chopped walnuts, chocolate chips, or cinnamon
Directions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, mash the ripe bananas with a fork or potato masher.
Add melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas and mix until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
If using, fold in nuts, chocolate chips, or other mix-ins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 1 standard 9×5-inch loaf, which yields about 10 slices. Prep time: 10 minutes Bake time: 55–65 minutes Total time: Approximately 1 hour and 15 minutes
Variations
Nutty Banana Bread: Fold in ½ cup of chopped walnuts or pecans for a crunchy texture.
Chocolate Chip Banana Bread: Add ½ cup of semi-sweet or dark chocolate chips for extra sweetness.
Cinnamon Swirl: Mix 1 teaspoon of cinnamon into the batter or create a swirl with brown sugar and cinnamon.
Whole Wheat Version: Substitute half or all of the all-purpose flour with whole wheat flour.
Gluten-Free: Use a gluten-free all-purpose flour blend.
Vegan: Replace eggs with flax eggs and use plant-based butter or oil.
Mini Loaves or Muffins: Use the same batter for muffins or mini loaves—adjust baking time accordingly.
Coconut Banana Bread: Add shredded coconut for tropical flavor.
Zucchini Banana Bread: Grate and add ½ cup zucchini for added moisture and nutrition.
Maple Banana Bread: Replace sugar with maple syrup for a different sweet flavor profile.
Storage/Reheating
Store banana bread at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag or container. It will keep for up to 3 months.
To reheat, microwave a slice for 15–20 seconds or warm in a 300°F (150°C) oven for about 10 minutes.
FAQs
How ripe should bananas be for banana bread?
The riper, the better. Use bananas with lots of brown spots or even fully brown skins for maximum sweetness and flavor.
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before using.
Can I make this banana bread recipe without eggs?
Yes, you can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
How do I prevent banana bread from being too dry?
Don’t overmix the batter and make sure to measure flour accurately using the spoon-and-level method.
Can I use oil instead of butter?
Yes, substitute an equal amount of vegetable oil or melted coconut oil for a slightly different texture.
Why did my banana bread sink in the middle?
This can happen if the batter was overmixed, underbaked, or if your oven temperature was too low.
Is it okay to add extra bananas?
Adding more bananas than the recipe calls for can make the bread too dense and overly moist, so it’s best to stick to the recommended amount.
Can I make banana bread gluten-free?
Yes, simply use a 1:1 gluten-free all-purpose flour blend designed for baking.
How can I tell when banana bread is done?
Insert a toothpick in the center of the loaf—if it comes out clean or with just a few crumbs, it’s ready.
Can I double the recipe?
Yes, you can double the ingredients and bake two loaves. Be sure to use two separate pans and monitor baking time closely.
Conclusion
Banana bread is a timeless favorite that’s easy to make and even easier to love. Whether you keep it classic or personalize it with your favorite mix-ins, this moist and flavorful loaf is the perfect way to use up ripe bananas. With just a few simple steps, you’ll have a homemade treat that’s comforting, satisfying, and endlessly versatile.
Banana bread is a classic, moist, and comforting quick bread made with overripe bananas. It’s easy to prepare, versatile with optional mix-ins like nuts or chocolate chips, and perfect for breakfast, snacks, or dessert.
Author:Catherine
Prep Time:10 minutes
Cook Time:55–65 minutes
Total Time:1 hour 15 minutes
Yield:1 loaf (about 10 slices)
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 ripe bananas, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1/2 cup chocolate chips
Optional: 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, mash the ripe bananas with a fork or potato masher.
Add the melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas and mix until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in any optional mix-ins such as nuts, chocolate chips, or cinnamon if desired.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use very ripe bananas with brown spots for best flavor and sweetness.Do not overmix the batter to keep the bread moist and tender.For a dairy-free version, use plant-based butter or oil.The bread tastes even better the next day.Can be frozen for up to 3 months.
