easy banana bread recipe

Oh, banana bread. Is there anything more comforting than that warm, sweet aroma filling your kitchen? For me, it’s more than just a treat; it’s a nostalgic hug. I remember my grandma baking this when I was little, and the smell always meant a cozy afternoon was ahead. Now, as a busy mom, this easy banana bread recipe is my absolute lifesaver. It’s the kind of thing I can whip up with ingredients I usually have on hand, and it’s always a huge hit. Forget those complicated bakes; this one is straightforward, incredibly moist, and packed with flavor. If you’ve ever tried to make banana bread and ended up with something dry and crumbly, trust me, you’re going to want to try this one. It’s even better than a classic Chocolate Chip Cookie in my book when that sweet craving hits, but way simpler to pull off on a weeknight!

What is easy banana bread?

So, what exactly *is* this easy Banana Bread I’m always raving about? Think of it as the ultimate comfort food baked good. It’s essentially a quick bread, meaning it uses a chemical leavening agent (like baking soda or baking powder) instead of yeast, so there’s no waiting around for dough to rise. The star, of course, is ripe bananas, which not only lend a beautiful sweetness and tender texture but also that iconic banana flavor. We’re talking about those slightly spotty, maybe even a little *too* ripe bananas that are usually destined for the compost bin. This recipe gives them a glorious second life! It’s not overly fussy; the process is really just a matter of mixing wet ingredients with dry. It’s the kind of recipe that’s forgiving, making it perfect for beginner bakers or those of us who just want something delicious without a lot of fuss. It’s a humble loaf, but oh-so-satisfying.

How do I make banana bread?

Quick Overview

The beauty of this easy banana bread recipe is its straightforward nature. You’ll mash your ripe bananas, whisk together the wet ingredients, combine them with your dry ingredients until just mixed, pour into a loaf pan, and bake until golden and fragrant. It’s that simple! The key is not to overmix, which can lead to a tough bread, and using really ripe bananas for the best flavor and moisture. This method guarantees a tender crumb and a delicious, comforting loaf every single time. You really can’t mess this one up!

Ingredients

For the Main Batter:

Bananas: 3-4 very ripe bananas, mashed. The spottier and browner, the better! This is non-negotiable for maximum sweetness and moisture. If they’re just yellow, they won’t give you that deep banana flavor or the tender crumb we’re aiming for.

Butter: 1/2 cup (1 stick) unsalted butter, softened. Make sure it’s softened, not melted. This makes it much easier to cream with the sugar and ensures a nice, even texture.

Sugar: 3/4 cup granulated sugar. You can use a mix of granulated and brown sugar for extra moisture and a caramel-like note, but this recipe is fantastic with just granulated.

Eggs: 2 large eggs, room temperature. Room temperature eggs incorporate better into the batter, creating a smoother emulsion.

Vanilla Extract: 1 teaspoon pure vanilla extract. Don’t skimp on this; it really enhances the other flavors.

All-Purpose Flour: 1 1/2 cups all-purpose flour. Spooned and leveled, not scooped. Scooping can pack too much flour, leading to a dry bread.

Baking Soda: 1 teaspoon baking soda. This is what gives the bread its lift.

Salt: 1/2 teaspoon salt. Balances the sweetness and brings out the flavors.

Cinnamon (Optional but Recommended): 1/2 teaspoon ground cinnamon. This adds a wonderful warmth that pairs perfectly with banana. I always add it!

For Optional Mix-ins (if you’re feeling adventurous!):

Chocolate Chips: 1/2 cup semi-sweet or dark chocolate chips. My kids always beg for these!

Walnuts or Pecans: 1/2 cup chopped nuts, toasted if you have time. Toasting really brings out their flavor.

For the Simple Glaze (Optional):

Powdered Sugar: 1 cup powdered sugar.

Milk or Cream: 1-2 tablespoons milk or heavy cream. Start with one and add more until you reach your desired drizzling consistency.

Vanilla Extract: 1/4 teaspoon vanilla extract.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350°F (175°C). While that’s heating up, grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper, leaving some overhang on the sides – this makes lifting the bread out so much easier! I usually just use butter or cooking spray and then a little dusting of flour. Make sure you get into all the nooks and crannies of the pan to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if you’re using it). Whisking them together helps distribute the leavening agent and salt evenly, ensuring a consistent rise and flavor throughout your loaf. Make sure there are no little clumps of baking soda hiding in there. This step is super quick but important!

Step 3: Mix Wet Ingredients

In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes a minute or two with an electric mixer, or a bit longer if you’re doing it by hand. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and then gently fold in the mashed bananas. I like to leave a few small lumps of banana; it adds lovely little pockets of flavor and moisture.

Step 4: Combine

Now, add your dry ingredients to the wet ingredients. Mix on low speed or by hand with a spatula until *just* combined. Seriously, do not overmix! A few streaks of flour remaining are okay. Overmixing develops the gluten in the flour, which can make your banana bread tough and dense. We want it light and tender, so mix only until you no longer see dry flour. If you’re adding chocolate chips or nuts, fold them in now.

Step 5: Prepare Filling (if using mix-ins)** *(This section is adapted from a similar recipe concept but is not directly applicable to this simple banana bread. If you were making a swirled bread, this would be where you’d prepare a cinnamon-sugar or chocolate filling. For this recipe, this step is omitted as it’s a straight batter.)***

Since this is a straightforward banana bread, there’s no separate filling to prepare. All the goodness is right in the batter! If you’re adding chocolate chips or nuts, they’ll be mixed directly into the batter in the previous step.

Step 6: Layer & Swirl (if using mix-ins)** *(Similar to Step 5, this section is for recipes involving swirling. For this simple recipe, we proceed directly to baking after pouring.)***

For this easy banana bread, we’re not layering or swirling. Simply pour the batter evenly into your prepared loaf pan. You can gently tap the pan on the counter a couple of times to help settle the batter and remove any large air pockets. Smooth the top with your spatula.

Step 7: Bake

Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The exact baking time will depend on your oven, so start checking around the 50-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil for the remaining baking time. The smell of this baking is pure heaven!

Step 8: Cool & Glaze

Once baked, let the banana bread cool in the loaf pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. If you used parchment paper, you can lift it out easily. Once completely cool, you can whip up the simple glaze. Whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Add more milk, a teaspoon at a time, until you get a drizzling consistency. Drizzle it over the top of the cooled bread. The glaze is totally optional, but it adds a lovely touch!

Step 9: Slice & Serve

Once the glaze has set (if you used it), slice your beautiful banana bread with a serrated knife for clean cuts. It’s best served at room temperature. Enjoy it plain, or with a slather of butter. The aroma alone is enough to make your mouth water!

What to Serve It With

This easy banana bread is so versatile, it fits into any meal or snack time! For a simple, comforting BREAKFAST, I love a thick slice toasted and served with a smear of butter. It pairs perfectly with a hot cup of coffee or tea. If you’re making a special BRUNCH, serve it alongside some fresh fruit salad, maybe some scrambled eggs or crispy bacon. A nice presentation with a dusting of powdered sugar or that simple glaze makes it feel extra special. As a DESSERT, it’s wonderful on its own, or you can warm up a slice and serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For those COZY SNACKS, especially on a chilly afternoon, a slice of this banana bread with a glass of cold milk is pure bliss. My family also loves it as an after-school treat. It’s that perfect balance of sweet and satisfying, and it always disappears in minutes!

Top Tips for Perfecting Your Easy Banana Bread

I’ve made this easy banana bread recipe more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. First, for the bananas: **use them when they’re practically black!** Seriously, the browner they are, the sweeter and more moist your bread will be. I often freeze overripe bananas, and then just thaw them out when I’m ready to bake. **For moisture, don’t overmix the batter.** This is probably the biggest culprit of dry quick breads. Mix the wet and dry ingredients until *just* combined; a few streaks of flour are fine. Another tip for perfect texture? **Let the batter rest for about 10 minutes before baking** if you have the time. This allows the flour to hydrate fully, resulting in a more tender crumb. If you’re adding things like chocolate chips or nuts, **toss them in a tablespoon of the dry flour mixture** before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf. When it comes to baking, **ovens can vary wildly**, so trust your toothpick test. If the top is browning too fast but the inside isn’t done, loosely tent the loaf with foil. For the optional glaze, **consistency is key**. Start with less liquid and add more slowly. You want it thick enough to drizzle but not so thin that it all runs off. I’ve also found that **using half butter and half a neutral oil** (like canola or vegetable oil) can make the bread even more incredibly moist, though I tend to stick with all butter for the flavor.

Storing and Reheating Tips

Keeping your banana bread fresh and delicious is easy with these tips. At **room temperature**, it will stay wonderfully moist for about 2-3 days. Just wrap it tightly in plastic wrap or place it in an airtight container. Make sure it’s completely cooled before wrapping, otherwise, condensation can make it soggy. If you need it to last a bit longer, **refrigeration** is your friend. It can last up to a week in the fridge, though it might dry out slightly. To prevent this, wrap it well in plastic wrap and then place it in an airtight container. When you want to reheat a slice from the fridge, you can warm it gently in the microwave for about 10-15 seconds, or toast it in a toaster oven or under the broiler for a few minutes until warmed through. For longer storage, this banana bread freezes beautifully! Wrap the completely cooled loaf (or slices) tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It will keep well for up to 3 months. To thaw, unwrap it and let it come to room temperature, or gently reheat it. If you’re adding the glaze, it’s best to do that *after* the bread has cooled and just before serving, or after it’s been thawed if it was glazed before freezing. For unfrosted bread stored in the freezer, you can add the glaze after thawing and warming.

Frequently Asked Questions

Final Thoughts

So there you have it – my favorite easy banana bread recipe! It’s more than just a recipe; it’s a little piece of home that I love sharing. It’s the perfect answer to those “what should I bake?” moments, especially when you have ripe bananas staring at you from the fruit bowl. The combination of simple ingredients, minimal effort, and maximum flavor makes it an absolute winner. It’s proof that you don’t need to be a gourmet chef to create something truly special and comforting in your own kitchen. I truly hope you give this a try and that it becomes a beloved recipe in your home too. If you love this easy banana bread, you might also enjoy my moist blueberry muffins or my foolproof chocolate chip cookie recipe, both of which are also designed for maximum flavor and minimal fuss. I can’t wait to hear how yours turns out! Please leave a comment below and let me know your favorite banana bread add-ins or any variations you try. Happy baking!

Easy Banana Bread Recipe

This is a simple and delicious recipe for moist and flavorful banana bread, perfect for using up ripe bananas.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 ripe bananas bananas mashed
• 0.75 cup unsalted butter melted
• 0.5 cup granulated sugar
• 0.25 cup brown sugar packed
• 1 large egg beaten
• 1 teaspoon vanilla extract
• 1.5 cup all-purpose flour
• 1 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
• In a large bowl, mash the ripe bananas thoroughly.
  3 ripe bananas bananas
• Stir in the melted butter, granulated sugar, brown sugar, beaten egg, and vanilla extract until well combined.
  3 ripe bananas bananas
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3 ripe bananas bananas
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 50-60 minutes, or until a wooden skewer 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

This banana bread is best served at room temperature. It can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.