Learn how to bake the best easy banana bread with this simple recipe. Moist, rich, and perfectly golden-brown, it uses basic pantry staples to create a delicious, crowd-pleasing treat in under an hour. Perfect for using up ripe bananas!
Easy Banana Bread Recipe
Nothing beats the warm, comforting aroma of freshly baked banana bread wafting through the kitchen. This straightforward recipe delivers a perfectly moist crumb and a golden-brown crust every single time without requiring fancy equipment or complex techniques.
Prep & Cook Time
Prep time: 10 minutes
Bake time: 55–60 minutes
Total time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices)
Ingredients
Wet Ingredients
3 medium ripe bananas, thoroughly mashed (about 1 to 1¼ cups)
⅓ cup (75g) unsalted butter, melted and slightly cooled
½ cup (100g) granulated sugar
¼ cup (50g) packed light brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
Dry Ingredients
1½ cups (190g) all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
Optional Mix-ins
½ cup chopped walnuts or pecans
½ cup chocolate chips
Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8.5x4.5-inch or 9x5-inch loaf pan with nonstick spray or line it with parchment paper, leaving an overhang on the sides for easy removal later.
2. Mash the Bananas
In a large mixing bowl, peel the ripe bananas and mash them with a fork or potato masher until smooth with only small chunks remaining.
3. Combine the Wet Ingredients
Pour the melted butter into the mashed bananas and stir until fully combined. Mix in the granulated sugar, light brown sugar, egg, and vanilla extract. Whisk gently until the liquid mixture is smooth and cohesive.
4. Add the Dry Ingredients
Sift the all-purpose flour, baking soda, ground cinnamon, and salt directly into the wet ingredients. Using a rubber spatula, gently fold the mixture together just until no streaks of dry flour remain. Be careful not to overmix, as this can make the bread dense. If you are adding nuts or chocolate chips, gently fold them in now.
5. Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top evenly with a spatula. Bake on the center rack for 55 to 60 minutes.
Pro Tip: Test for doneness by inserting a toothpick or wooden skewer into the center of the loaf. It should come out clean or with a few moist crumbs attached, but no wet batter. If the top begins browning too quickly around the 40-minute mark, loosely tent a sheet of aluminum foil over the pan.
6. Cool and Serve
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully lift the bread out using the parchment paper handles and transfer it to a wire rack to cool completely before slicing.
Storage Tips
Room Temperature: Store cooled slices in an airtight container at room temperature for up to 4 days.
Freezer: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
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