Easy Banana Bread Recipe is the ultimate solution for those overripe bananas sitting on your counter. This foolproof, family-favorite recipe yields moist, flavorful banana bread using just a handful of pantry staples. In less than 10 minutes of prep, you’ll have a batter ready to transform into two golden loaves packed with sweet banana flavor. Whether it’s a warm morning meal, a midday pick-me-up, or a simple sweet treat, this banana bread never disappoints. Curious to find your next favorite banana bread recipe?
Why You’ll Love This Recipe
- Quick and Easy: Prep takes just 10–15 minutes.
- Made with everyday staples you probably already stock in your kitchen.
- Incredibly Moist: The perfect texture thanks to ripe bananas and butter.
- Easy to personalize—stir in your favorite mix-ins like nuts, chocolate chips, or cozy spices.
- Double the Deliciousness: Makes two loaves, so you can enjoy one now and freeze one for later.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 3–4 medium ripe bananas (or 2 large), mashed
- 1 tsp vanilla extract
How to Make Easy Banana Bread Recipe
- Prepare the Pans
Preheat your oven to 350°F (175°C). Line two 8×4-inch loaf pans with parchment paper or grease them generously. - Mash the Bananas
In a small bowl, mash the bananas with a fork until smooth, leaving some small chunks for texture. - Cream Butter and Sugar
In a mixing bowl, beat the butter and sugar together until light and fluffy using a hand or stand mixer. - Add Eggs
Add the eggs individually, beating thoroughly after each to fully combine. - Mix Dry Ingredients
Combine the flour, baking soda, and salt in a different bowl and whisk until evenly blended. - Combine All Ingredients
Slowly add the dry mixture to the wet mixture, stirring just until combined. Fold in the mashed bananas and vanilla extract. - Bake
Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle emerges clean. - Cool
Let the loaves rest in the pans for 5 to 10 minutes before moving them to a wire rack to cool fully.
Helpful Tips
- Use very ripe bananas—brown, spotty ones are the sweetest and moistest.
- Don’t overmix the batter to avoid tough bread.
- Tent with foil if the tops are browning too fast while the inside is still baking.
- Use a serrated knife for clean, crumb-free slices.
Substitutions And Variations
- Flour: Substitute half the all-purpose flour with whole wheat flour for a heartier loaf.
- Sugar: Swap half of the granulated sugar for brown sugar for deeper flavor.
- Add-Ins: Mix in ½–1 cup of chocolate chips, walnuts, pecans, or dried cranberries.
- Spices: Add ½ tsp of cinnamon or a pinch of nutmeg for a warm, spiced version.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this gluten-free.
Frequently Asked Questions
Can I use frozen bananas?
Yes—simply thaw and remove any extra moisture before mashing.
What causes banana bread to collapse in the center?
It might be underbaked, or your leavening agents may be expired. Always test with a toothpick.
Can I use one large loaf pan?
Yes. Bake at 350°F for 35 minutes, then reduce to 325°F and bake for another 20–25 minutes.
Can I make this recipe dairy-free?
Absolutely—swap the butter for a plant-based alternative.
Storage Instructions
- At room temperature, keep the bread in an airtight container for up to three days.
- Refrigerator: Keeps for up to 5–6 days, well wrapped.
- Freezer: Wrap slices or entire loaves in plastic wrap and foil. Freeze up to 3 months. Thaw overnight at room temperature or reheat in the microwave.
Conclusion
This Easy Banana Bread Recipe is your answer to a quick, comforting bake that never fails to please. With minimal effort and maximum flavor, it’s a timeless treat you’ll turn to again and again. Whether you enjoy it fresh out of the oven, chilled with coffee, or packed in lunchboxes, it’s bound to become a staple in your kitchen. Try this recipe today and let us know your favorite add-ins in the comments—or explore more of our banana-inspired bakes!
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Easy Banana Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves (8–10 slices each) 1x
Description
Easy Banana Bread Recipe made with ripe bananas and simple ingredients you already have. Quick to make, moist, flavorful, and always a hit!
Ingredients
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
3–4 medium ripe bananas (or 2 large), mashed
1 tsp vanilla extract
Instructions
- Prepare the Pans
Preheat your oven to 350°F (175°C). Line two 8×4-inch loaf pans with parchment paper or grease them generously. - Mash the Bananas
In a small bowl, mash the bananas with a fork until smooth, leaving some small chunks for texture. - Cream Butter and Sugar
In a mixing bowl, beat the butter and sugar together until light and fluffy using a hand or stand mixer. - Add Eggs
Add the eggs individually, beating thoroughly after each to fully combine. - Mix Dry Ingredients
Combine the flour, baking soda, and salt in a different bowl and whisk until evenly blended. - Combine All Ingredients
Slowly add the dry mixture to the wet mixture, stirring just until combined. Fold in the mashed bananas and vanilla extract. - Bake
Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle emerges clean. - Cool
Let the loaves rest in the pans for 5 to 10 minutes before moving them to a wire rack to cool fully.
Notes
Use very ripe bananas for best flavor and moisture.
Tent with foil if tops brown too quickly.
Store covered at room temperature up to 3 days, or freeze up to 3 months.
Add-ins like chocolate chips or nuts make great variations.
- Prep Time: 10 minutes + Time (Mixing/Resting): 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 slices per loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Protein: 3g
- Cholesterol: 35mg