I’ve been making banana bread for years, and I have to tell you—there’s nothing quite like the smell of fresh banana bread coming out of the oven. This easy banana bread recipe has become my go-to whenever I have those overripe bananas sitting on the counter. My family absolutely loves it, and honestly, it’s so simple that even my kids can help make it!
What I love most about this banana loaf recipe is that it’s not complicated. You don’t need fancy ingredients or special equipment. Just some basic pantry staples, and you’ll have the most delicious, moist banana bread in about an hour. Whether you’re a baking beginner or someone who loves to cook, this recipe is perfect for you.
Table of Contents
Why Make Homemade Banana Bread?
Before we dive into the recipe, let me tell you why homemade banana bread beats store-bought every single time:
- So much tastier – Fresh ingredients make all the difference
- Budget-friendly – Use those overripe bananas before they go bad
- No preservatives – You know exactly what’s in it
- Fills your home with amazing aroma – Seriously, it smells incredible!
- Great for breakfast or snacks – Perfect any time of day
- Freezes beautifully – Make ahead and enjoy later
- Impressive homemade gift – Wrap it up and share!
What You’ll Need
Ingredients:
For the Bread:
- 3-4 ripe bananas (about 1 cup mashed)
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Optional Add-ins:
- ¾ cup walnuts or pecans, chopped
- ½ cup chocolate chips
- 2 tablespoons brown sugar for topping
Equipment Needed:
- 1 loaf pan (9×5 inches)
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Parchment paper or cooking spray
Step-by-Step Instructions
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly spray it with cooking spray. This prevents sticking and makes cleanup so much easier!
Step 2: Mash Your Bananas
In a medium bowl, mash the ripe bananas with a fork until mostly smooth. Some small lumps are fine—they actually add nice texture! You should have about 1 cup of mashed banana. Overripe bananas work best because they’re sweeter and easier to mash.
Pro tip: The darker and spottier the banana skin, the better for baking! Those bananas have more sugar and flavor.
Step 3: Cream Butter and Sugar
In a large bowl, beat together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer. If you don’t have a mixer, just mix really well with a wooden spoon—it takes a bit longer but works great!
Creaming the butter and sugar creates air pockets that help your banana bread rise and stay moist.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until everything is combined and smooth. Your mixture should look light and creamy.
Step 5: Combine Wet and Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Pour the mashed bananas into your butter-sugar mixture and fold together gently. Then add the flour mixture in two additions, folding gently until just combined. Don’t overmix! Overmixing can make your banana bread tough and dense.
Important: Mix just until you don’t see any white flour streaks anymore. A few small lumps are totally fine!
Step 6: Add Mix-Ins (Optional)
If you’re using nuts or chocolate chips, fold them in now. Don’t forget to use your favorite nuts or chocolate—or keep it plain if you prefer!
Step 7: Pour Into Pan
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you’re using brown sugar topping, sprinkle it on top now.
Step 8: Bake Until Golden
Bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes.
You’ll know it’s done when:
- A toothpick comes out clean or with just moist crumbs
- The edges are pulling slightly away from the pan
- The top is golden brown
Step 9: Cool Before Serving
Remove from oven and let cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing. This helps the bread set properly and makes slicing easier.
Patience is key here! I know it’s tempting to slice into warm banana bread, but waiting makes such a difference in texture.
Variations to Try
Easy Banana Bread Recipe with Nuts
Add 1 cup of chopped walnuts or pecans to the batter. You can also sprinkle some on top before baking for a nice crunchy layer!
Best Banana Bread Recipe with Chocolate
Fold in ¾ cup of chocolate chips along with the walnuts, or use ½ cup chocolate chips if you want just a hint of chocolate. You can also drizzle melted chocolate on top after cooling.
Banana Bread Recipe Sourdough Discard Version
If you have sourdough starter, you can substitute ½ cup of your sourdough discard for ½ cup of the mashed banana! This adds a subtle tang that’s really delicious. The rest of the recipe stays the same.
Healthy Banana Bread Recipe
For a healthier version, try these swaps:
- Replace ½ cup of the white sugar with honey or maple syrup
- Use whole wheat flour for half the all-purpose flour
- Add ½ teaspoon of ground flaxseed
- Reduce butter to ¼ cup and add ¼ cup applesauce
The bread will be slightly denser but still delicious and more nutritious!
4 Ingredient Banana Bread (Simplified Version)
If you want the absolute easiest version, you can make banana bread with just:
- 3-4 mashed bananas
- ½ cup butter
- 1 cup sugar
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
Mix bananas and butter, add sugar, then mix in flour and baking soda. Bake same as above! It’s truly that simple.
Storage and Make-Ahead Tips
Room Temperature: Store your cooled banana bread in an airtight container or wrapped well with plastic wrap. It stays fresh for 2-3 days on the counter.
Refrigerator: Keep banana bread in an airtight container in the fridge for up to 5 days. The bread actually stays moister in the fridge!
Freezer: Wrap cooled banana bread tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
Make-Ahead Strategy: You can prepare the dry ingredients and store them in a sealed bag. When you’re ready to bake, just mix with the wet ingredients and bake!
Frequently Asked Questions
Why is my banana bread dense and gummy?
This usually happens from overmixing the batter or not baking it long enough. Remember to fold ingredients gently, and bake until a toothpick comes out with just a few moist crumbs, not wet batter. Also make sure your oven temperature is accurate!
Can I use frozen bananas?
Absolutely! Thaw them first and drain any excess liquid. Frozen bananas actually work great for banana bread because they’re often softer and easier to mash.
Why didn’t my banana bread rise enough?
Make sure your baking soda is fresh—old baking soda doesn’t work well. Also check that your oven temperature is accurate. Using an oven thermometer is really helpful!
Can I make this recipe in a different pan size?
Yes! If using a smaller loaf pan, reduce baking time by 5-10 minutes. For muffin tins, bake for 18-22 minutes instead. Just check for doneness with a toothpick.
Is this recipe dairy-free or vegan?
This recipe as written contains butter and eggs, so it’s not dairy-free or vegan. However, you can substitute vegan butter for regular butter and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for dairy-free and vegan banana bread.
How do I know when my bananas are ripe enough for baking?
The best bananas for banana bread are those with brown spots or a mostly brown peel. They should feel soft when gently squeezed. These bananas have more natural sugar, making your bread sweeter and more moist.
Can I add coconut to this recipe?
Yes! Add ½ to ¾ cup of shredded coconut to the batter. You can use sweetened or unsweetened depending on your preference. It adds a lovely tropical flavor!
Why does my banana bread sink in the middle?
This usually means the batter is too wet or the oven temperature isn’t consistent. Make sure you’re not overmixing (which creates too much air) and that your oven is truly at 350°F. Using an oven thermometer helps!
Why This Recipe Works So Well
I’ve tested this banana loaf recipe countless times, and here’s why it’s foolproof:
- The ratio is perfect – The amounts of banana, butter, and sugar create the ideal moisture level
- Gentle mixing – Instructions emphasize not overmixing, which keeps the bread tender and moist
- Room temperature ingredients – This helps everything mix smoothly
- Proper oven temperature – 350°F is the sweet spot for even baking
- Simple ingredients – Nothing fancy needed, just pantry staples
This isn’t a complicated recipe with weird ingredients or tricky techniques. It’s just good, honest baking that works every single time.
Watch how to make the perfect Banana Bread!
Soft, moist, and full of sweet banana flavor — this classic Banana Bread recipe from Allrecipes is a must-try!
Follow the step-by-step video on YouTube 🎥👇
👉 https://youtu.be/0W9lXaHcXL4?si=1NxI0uD26xq5-lsr
Final Thoughts
Making this easy banana bread recipe has become one of my favorite kitchen traditions. There’s something so satisfying about transforming a few overripe bananas into something absolutely delicious that my whole family loves.
Whether you’re looking for an easy banana bread recipe to use up those bananas on your counter, or you want to impress someone with a homemade gift, this is the recipe to make. It’s simple, reliable, and absolutely delicious every single time.
The best part? Once you master this basic recipe, you can play around with different add-ins and variations to make it your own. Add nuts, chocolate, spices, or keep it classic—there’s no wrong way!
So grab those ripe bananas, preheat your oven, and get ready to fill your kitchen with the most amazing aroma. This banana bread is about to become your new favorite recipe!
Happy baking, and enjoy every delicious slice! 🍌✨
Yield: 1 loaf (12-16 slices)
Prep Time: 15 minutes
Bake Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Difficulty: Super Easy
Storage: 3 days room temperature, 5 days refrigerated, 3 months frozen
Easy Banana Bread (Chef Hanna’s Favorite)
Equipment
- Loaf pan
- Oven
- Mixing Bowl
- Whisk or wooden spoon
- Wire Rack
Ingrédients
Banana Bread Batter
- 3 ripe bananas mashed
- 1/2 cup melted butter
- 3/4 cup sugar white or brown sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- Optional: chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper if desired.
- In a mixing bowl, mash the ripe bananas until smooth.
- Stir in the melted butter, sugar, beaten egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined — do not overmix.
- If using, fold in nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
