Name: Easy Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup unsalted butter, melted; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract

This easy banana bread recipe is my go-to whenever I have ripe bananas on hand. It’s soft, moist, and packed with rich banana flavor—perfect for breakfast, a snack, or even dessert. With just a few pantry staples, I can whip up a loaf in no time.

Why You’ll Love This Recipe

I love how simple and satisfying this banana bread is. It requires minimal ingredients and effort, yet the result is always incredibly delicious. Whether I add nuts, chocolate chips, or enjoy it plain, this bread never fails to impress. It’s a great way to reduce food waste by using overripe bananas, and it fills my kitchen with the comforting aroma of baked goods.

Ingredients

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

Ripe bananas, mashed
All-purpose flour
Granulated sugar
Eggs
Unsalted butter, melted
Baking soda
Salt
Vanilla extract

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
In a large mixing bowl, I mash the bananas until smooth.
I stir in the melted butter, followed by the sugar, eggs, and vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually add the dry ingredients to the banana mixture, stirring until just combined.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes one standard 9×5-inch loaf, which I usually cut into 10 slices. The prep time is about 10 minutes, and the bake time is around 55 minutes, depending on my oven.

Variations

Sometimes I mix things up by adding chopped walnuts or pecans for crunch. Chocolate chips are another favorite—especially for a sweeter treat. For a healthier twist, I substitute half of the all-purpose flour with whole wheat flour or add a tablespoon of flaxseed meal. A pinch of cinnamon or nutmeg adds a lovely warm flavor, too.

Storage/Reheating

I store the banana bread in 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 for up to 3 months. To reheat, I simply microwave a slice for 10–15 seconds or warm it in the oven at 300°F for a few minutes.

FAQs

How ripe should the bananas be for banana bread?

I use bananas that are heavily speckled or even completely brown. The riper they are, the sweeter and more flavorful the bread becomes.

Can I use frozen bananas?

Yes, I thaw frozen bananas before using them. I make sure to drain any excess liquid before mashing them into the batter.

What can I use instead of butter?

I often substitute butter with an equal amount of vegetable oil or applesauce for a lighter version.

Can I make this banana bread gluten-free?

Absolutely, I replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.

Why did my banana bread sink in the middle?

That usually happens if I overmix the batter or underbake the loaf. I always check for doneness with a toothpick and avoid opening the oven door too early.

Conclusion

This easy banana bread recipe is a must-have in my baking collection. It’s quick to make, always tasty, and a fantastic way to use ripe bananas. I love customizing it to suit my mood, and it never lasts long in my house. Whether fresh out of the oven or reheated for a cozy snack, this banana bread always hits the spot.