Name: The Best Easy Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3–4 overripe bananas, mashed; 2 eggs; 1 1/2 cups all-purpose flour; 1/2 cup (113g or 1 stick) unsalted butter, melted; 3/4 cup sugar (white or brown); 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; Optional: 1/2 cup chocolate chips or chopped nuts

Why You’ll Love This Recipe

I love how quick and forgiving this banana bread is. It’s the ideal solution when I’ve got overripe bananas sitting on the counter. The batter comes together in one bowl with basic pantry staples, and there’s no need for any special equipment. Plus, the option to add chocolate chips or nuts lets me switch things up depending on what I’m craving. It’s moist, flavorful, and makes my kitchen smell absolutely incredible while it bakes.

Ingredients

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

Primary Ingredients:
3–4 overripe bananas, mashed
2 eggs
1 1/2 cups all-purpose flour

Wet Ingredients:
1/2 cup (113 grams or 1 stick) unsalted butter, melted
3/4 cup sugar (white or brown)
1 teaspoon vanilla extract

Leavening and Seasoning Ingredients:
1 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/2 cup chocolate chips or chopped nuts

Directions

I start by preheating my oven to 350°F and preparing a 9×5-inch loaf pan with non-stick spray or parchment paper.
I mash the ripe bananas in a large mixing bowl until they’re smooth and creamy.
Then I stir in the melted butter, sugar, eggs, and vanilla extract until everything is fully combined.
In another bowl, I whisk together the flour, baking soda, and salt.
I gently fold the dry ingredients into the banana mixture, making sure not to overmix the batter.
If I’m in the mood for some extra texture, I add chocolate chips or chopped nuts at this stage.
I pour the batter into the loaf pan, smoothing the top for even baking.
I bake the bread for about 55 minutes, or until a toothpick inserted into the center comes out clean.
Once out of the oven, I let it cool in the pan for 12–15 minutes.
Finally, I transfer the bread to a wire rack to cool completely before slicing and enjoying.

Servings and timing

This banana bread makes 8 generous slices.
Prep time is about 15 minutes, and bake time is 60 minutes, bringing the total time to 1 hour and 15 minutes.

Variations

Gluten-Free: I often substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.
Healthy Twist: Sometimes I use coconut sugar or swap half of the flour with whole wheat for a more wholesome version.
Dairy-Free: I use coconut oil or plant-based butter instead of regular butter when I want to make it dairy-free.
Flavor Add-ins: I like to change things up with cinnamon, nutmeg, or a splash of bourbon for added depth.
Toppings: A sprinkle of turbinado sugar on top before baking adds a satisfying crunch.

Storage/Reheating

I store the cooled banana bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices individually wrapped in foil and stored in a freezer-safe bag for up to 3 months. When I want to reheat, I warm a slice in the microwave for 15–20 seconds or toast it lightly for a crisp edge.

FAQs

How do I know when the banana bread is fully baked?

I insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), it’s ready.

Can I make banana muffins with this recipe?

Absolutely. I pour the batter into a muffin tin and bake at 350°F for about 18–22 minutes.

What can I do if my bananas aren’t ripe enough?

I like to bake the bananas in their peels at 300°F for 15–20 minutes to soften and sweeten them quickly.

Why did my banana bread sink in the middle?

This often happens when I overmix the batter or underbake the loaf. I mix gently and always test with a toothpick.

Can I reduce the sugar in this recipe?

Yes, I’ve had success using as little as 1/2 cup of sugar. The ripe bananas add plenty of natural sweetness.

Conclusion

This easy banana bread recipe is a staple in my kitchen. It’s simple, comforting, and endlessly adaptable. Whether I stick to the classic version or experiment with fun mix-ins, it always turns out moist and delicious. Perfect for sharing, gifting, or sneaking a slice when no one’s looking—this is one recipe I come back to again and again.

The Best Easy Banana Bread Recipe