Easy Banana Bread

A moist, tender banana bread that’s simple to make and perfect for using up ripe bananas—a comforting treat for breakfast, snacks, or any time cravings hit.

Why You’ll Love This Recipe

I love how effortless this banana bread is—it requires just a few pantry staples, and the bananas bring natural sweetness and moisture. It bakes up fluffy with a tender crumb, and the aroma filling the kitchen is pure cozy comfort. It’s my go-to when I want something homemade without fuss.

ingredients

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

• All-purpose flour

• Baking soda

• Salt

• Ground cinnamon (optional, for warmth)

• Overripe bananas, mashed (about 3 medium)

• Granulated sugar (or a mix of brown sugar for richer flavor)

• Egg, beaten

• Unsalted butter, melted (or neutral oil)

• Vanilla extract

• Optional mix-ins: chopped nuts (walnuts, pecans), chocolate chips

directions

1. I preheat the oven to 350 °F (175 °C) and grease a 9×5‑inch loaf pan (or line it with parchment).

2. In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon if using.

3. In a separate large bowl, I mix the mashed bananas, sugar, beaten egg, melted butter, and vanilla until smooth.

4. I gently fold the dry ingredients into the wet mixture until just combined—overmixing can make the bread dense.

5. If I’m adding nuts or chocolate chips, I fold them in now.

6. I pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

8. I allow the bread to cool in the pan for 10 minutes, then lift it out using parchment (if used) and cool completely on a wire rack before slicing.

Servings and timing

This loaf yields about 12 slices. Prep takes roughly 10 minutes, baking around 50–60 minutes, plus cooling for 10 minutes—so it’s ready to serve in about 1¼ hours.

Variations

• Nutty crunch: I fold in ½ cup of chopped walnuts or pecans for texture and flavor.

• Chocolate lover’s: I add ½ cup of chocolate chips into the batter for sweet melty pockets.

• Spiced twist: I include a pinch of nutmeg and ginger alongside the cinnamon for extra warmth.

• Healthier swap: I use half whole-wheat flour or replace sugar with honey or maple syrup—baking time may slightly vary.

storage/reheating

I store leftover banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days (longer if refrigerated). To revive freshness, I briefly warm slices in the oven at 300 °F (150 °C) for 5–7 minutes or microwave for 10–15 seconds before serving.

FAQs

Can I use frozen bananas?

Yes—I thaw them, drain any excess liquid, and mash. It may take a little longer to mix but works great and reduces waste.

Do I need to mash bananas completely?

I mash until there are small lumps left—it keeps the texture interesting without large chunks disrupting the crumb.

Can I make it vegan?

Absolutely—I use flax eggs (1 Tbsp flaxseed + 3 Tbsp water = 1 egg), plant-based milk, and dairy-free butter or oil, and it turns out just as moist.

What makes the bread dense sometimes?

Overmixing or using bananas that aren’t ripe enough can cause density. I always stir just until incorporated and use very ripe bananas with brown spots for best texture.

Can I bake this in muffins instead?

Definitely—I pour batter into paper-lined muffin tins (fills about ⅔ full) and bake at 350 °F for about 18–22 minutes until a toothpick comes out clean.

Conclusion

I find this Easy Banana Bread to be a comforting, crowd-pleasing staple—quick to mix, delicious, and perfect anytime you crave something sweet and homey. Let me know if you’d like tips for flavor variations or adapting it for dietary needs!