Name: The Best Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed (about 1 ½ cups); 1/2 cup unsalted butter, melted; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; Optional: 1/2 teaspoon cinnamon; Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips

Why You’ll Love This Recipe

I love this banana bread because it always comes out tender, never dry, and it’s so simple to make. I don’t need a mixer or fancy ingredients—just one bowl and some overripe bananas. The smell while it’s baking fills the whole house, and it’s a perfect treat for breakfast, a snack, or even dessert. Plus, it’s easy to customize with add-ins like nuts or chocolate chips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas (the riper, the better)
All-purpose flour
Baking soda
Salt
Ground cinnamon (optional, but I love the warmth it adds)
Unsalted butter, melted
Brown sugar or granulated sugar
Eggs
Vanilla extract
Optional: chopped walnuts, pecans, or chocolate chips

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 until smooth.
I add the melted butter, sugar, eggs, and vanilla extract, stirring until everything is combined.
In the same bowl, I sprinkle in the flour, baking soda, salt, and cinnamon. I gently fold the dry ingredients into the wet until just combined.
If I’m adding nuts or chocolate chips, I stir them in at this point.
I pour the batter into the prepared pan and smooth the top.
I bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf and yields about 8–10 slices. It takes around 10 minutes to prep and 50–60 minutes to bake, so it’s ready in just over an hour.

Variations

When I want something different, I add a swirl of peanut butter, top it with a cinnamon sugar crust, or mix in blueberries for a fruity twist. I’ve also replaced part of the flour with whole wheat for a heartier loaf. And for extra indulgence, chocolate chunks always do the trick.

Storage/Reheating

I store banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the fridge for up to a week. It also freezes beautifully—I wrap individual slices and reheat in the toaster or microwave whenever I want a quick treat.

FAQs

How ripe should the bananas be?

I use bananas that are deeply speckled or almost black on the outside. The riper they are, the sweeter and more flavorful the bread will be.

Can I use frozen bananas?

Yes, I thaw frozen bananas and drain any excess liquid before mashing and using them in the batter.

Can I make banana muffins with this batter?

Absolutely. I divide the batter into muffin tins and bake at 350°F for about 20–25 minutes.

Is it okay to use oil instead of butter?

Yes, I sometimes use vegetable oil or coconut oil for a slightly different texture—it makes the bread even more moist.

Can I reduce the sugar?

Yes, I often reduce the sugar by ¼ cup for a less sweet version. It still turns out delicious, especially with ripe bananas.

Conclusion

This banana bread is a classic that never fails. It’s soft, flavorful, and perfect any time of day. I love how easy it is to throw together, and it always brings a little comfort with every slice. Whether I’m baking it for my family or just for myself, it always hits the spot.