This Best Easy Banana Bread Recipe is a go-to when I have ripe bananas sitting on the counter and need something quick, delicious, and comforting. It’s moist, sweet, and has that perfect balance of banana flavor and soft texture. I love how it comes together with simple pantry ingredients and is ready in just over an hour.
Why You’ll Love This Recipe
I love this banana bread because it’s incredibly easy to make with no fancy tools or techniques. It’s the perfect way to use up overripe bananas, and it fills the kitchen with a warm, comforting aroma. Whether I’m enjoying it as breakfast, a snack, or a dessert, it never fails to satisfy. It also freezes well and is ideal for gifting or meal prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
1/2 cup (1 stick) unsalted butter, melted
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
directions
I preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, I mash the bananas with a fork until smooth.
I stir the melted butter into the mashed bananas.
Next, I mix in the sugar, beaten egg, and vanilla extract.
I sprinkle the baking soda and salt over the mixture and stir to combine.
Then I add the flour and mix just until the batter comes together—being careful not to overmix.
I pour the batter into the prepared loaf pan and smooth out the top.
I bake for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Once done, I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This banana bread serves 8 to 10 slices and takes about 10 minutes to prepare and 50–60 minutes to bake. The total time is roughly 1 hour and 10 minutes.
Variations
When I feel like changing it up, I mix in 1/2 cup of chopped walnuts or chocolate chips for added texture and flavor. For a slightly spiced version, I sometimes add 1/2 teaspoon of cinnamon. If I want to go a bit healthier, I swap half the flour with whole wheat flour and reduce the sugar to 1/2 cup.
storage/reheating
I store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it tightly in plastic wrap and refrigerate it for up to a week. It also freezes beautifully—just slice it and store the pieces in freezer-safe bags for up to 3 months. When I want a slice, I thaw it at room temperature or warm it in the microwave for about 15–20 seconds.
FAQs
How ripe should bananas be for banana bread?
I use bananas that are deeply speckled or almost black. The riper they are, the sweeter and more flavorful the bread will be.
Can I make this recipe without eggs?
Yes, I’ve replaced the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or even 1/4 cup applesauce and still got great results.
Can I add nuts or chocolate chips?
Absolutely. I often mix in 1/2 cup of chopped walnuts, pecans, or chocolate chips for extra texture and taste.
Why is my banana bread dry?
If my banana bread turns out dry, it’s usually because it was overbaked. I make sure to check it at the 50-minute mark and remove it once a toothpick comes out clean.
Can I double the recipe?
Yes, I double all ingredients and use two loaf pans. I also check for doneness around the same time, though it may need a few extra minutes in the oven.
Conclusion
This Best Easy Banana Bread Recipe is one I always come back to—simple, reliable, and packed with banana flavor. It’s a cozy favorite that’s perfect for any time of the day, and I love how adaptable it is depending on what I have on hand. Whether shared with friends or kept all to myself, it’s always a hit.
This easy banana bread is moist, sweet, and full of rich banana flavor. Perfect for using up ripe bananas, it’s made with simple pantry staples and comes together quickly for a cozy treat any time of day.
Ingredients
3 ripe bananas, mashed
1/2 cup (1 stick) unsalted butter, melted
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
Mash the bananas in a large mixing bowl until smooth.
Stir the melted butter into the mashed bananas.
Mix in the sugar, beaten egg, and vanilla extract.
Sprinkle the baking soda and salt over the mixture and stir to combine.
Add the flour and mix just until the batter comes together—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and sweetness.
Add 1/2 cup of chopped nuts or chocolate chips for variation.
Store at room temperature for 3 days or refrigerate for up to a week.
Freezes well for up to 3 months when sliced and stored properly.
For an egg-free version, use a flax egg or 1/4 cup applesauce.
