Introduction
Looking for the ultimate comfort bake? This easy banana bread recipe is moist, and simple to make. Whether you’re trying to rescue overripe bananas or craving a warm slice with your morning coffee, this quick recipe delivers every time. With just one bowl and under an hour, you’ll have a golden, fluffy loaf ready to enjoy.
Love quick bakes? Don’t miss our one-bowl apple cinnamon muffins.
Table of Contents
What Is Banana Bread?
Banana bread is a sweet, dense, cake-like bread made without yeast. Instead of relying on rising time, it uses baking soda and ripe bananas for structure and natural sweetness. Originally popularized during the 1930s to reduce food waste, it’s become a timeless kitchen staple.
Why You’ll Love This Recipe
- One-bowl method—no mixer required
- Big banana flavor from naturally sweet ripe bananas
- Customizable: add nuts, chocolate chips, or cinnamon
- Perfect for breakfast, dessert, or an afternoon snack
Ingredients For Easy Banana Bread Recipe
- 3 very ripe bananas, mashed
- 1/3 cup melted butter
- 1 large egg
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Easy Banana Bread Recipe
Ingredients
- 3 very ripe bananas mashed
- 1/3 cup melted butter
- 1 large egg
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash bananas with a fork until mostly smooth.
- Stir in melted butter, brown sugar, egg, and vanilla until combined.
- Sprinkle flour, baking soda, and salt on top. Gently fold until just mixed—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
How to Make Easy Banana Bread Recipe
- Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork until mostly smooth.
- Stir in the melted butter, sugar, egg, and vanilla until well combined.
- Sprinkle in the flour, baking soda, and salt. Gently fold the mixture—do not overmix.
- Pour the batter into pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack.
What to Serve With Banana Bread
- Coffee, tea, or a chai latte
- A spread of butter or cream cheese
- Fresh berries or fruit salad
- A drizzle of melted chocolate for dessert
- Peanut butter for a filling snack
Tips for the Best Banana Bread
- Use bananas that are very ripe—black spots are perfect.
- Don’t overmix the batter. Fold gently to keep it light and tender.
- Stir in any add-ins (nuts, chocolate, spices) just before baking.
- Use a toothpick test to avoid under- or over-baking.
- Let it cool completely before slicing for cleaner cuts and better texture.
Storing and Reheating
- Room Temperature: Wrap in foil or an airtight container for up to 3 days.
- Refrigerator: Store up to 5 days. Bring to room temperature before serving.
- Freezer: Slice and wrap pieces individually. Store for up to 3 months.
- Reheat: Toast or microwave individual slices for 10–15 seconds.
FAQs
How do I make a simple banana loaf?
Mash ripe bananas, then mix with melted butter, brown sugar, an egg, and vanilla. Fold in flour, baking soda, and salt. Pour into a loaf pan and bake at 350°F for 50–55 minutes.
What’s the secret to great banana bread?
Use very ripe bananas and avoid overmixing. Brown sugar enhances flavor with a subtle caramel note, and a touch of vanilla adds depth.
What’s the most common mistake?
Overmixing. It leads to dense, chewy bread. Fold just until combined to keep the loaf soft and fluffy.
Should I use brown or white sugar?
Brown sugar is better. Its molasses content adds moisture and richness.
What’s the secret ingredient in banana bread?
Vanilla extract is a quiet star, adding subtle complexity. Some bakers also use sour cream or yogurt for added tenderness.
How do I make it fluffier?
Use room temperature ingredients and don’t overmix. The baking soda reacts with the acidity in the bananas to provide lift.
Can I use frozen bananas?
Yes. Thaw them completely, drain excess liquid, then use as you would fresh bananas.