I have a simple, foolproof banana bread recipe that comes out moist, lightly caramelized on the edges, and perfect for breakfast or an afternoon snack. I’ve baked this version dozens of times, tweaking the bake time and mash technique until the crumb is reliably tender. If you like variations, I sometimes riff on it with fruit—see this vegan blueberry banana bread for inspiration.
Why Make This Recipe
- It’s comforting and reliably flavorful: ripe bananas bring natural sweetness and a soft, tender crumb.
- It’s convenient: one bowl, minimal equipment, and about 15 minutes of active prep.
- It’s versatile: mix in nuts, chocolate, or spices to suit the occasion.
- It’s budget-friendly and reduces food waste by using overripe bananas; personally, I love that this recipe rescues bananas without any fuss.
- For a lower-sugar option, you can use techniques similar to this sugar-free banana bread while keeping great texture.
Recipe Overview
Prep time: 15 minutes
Cook time: 50–60 minutes (350°F / 175°C)
Total time: 1 hour 5–15 minutes
Servings: 8–10 slices (1 standard 8×4-inch loaf)
Difficulty: Easy
Method: Mix wet and dry ingredients separately, fold together gently, and bake in a lined loaf pan until a toothpick inserted in the center comes out clean or with a few moist crumbs.
My Experience Making This Recipe
I tested this loaf with bananas at varying ripeness and found 3 very ripe bananas (lots of brown spots) give the best flavor without excess moisture. I also learned that letting the batter rest 5–10 minutes before baking helps any small lumps of flour hydrate, producing a more even crumb.
How to Make Easy Banana Bread
Start by preheating the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment. Mash 3 very ripe bananas with a fork until mostly smooth. In one bowl whisk 1/3 cup (75 g) melted butter, 3/4 cup (150 g) granulated sugar, 1 large egg (room temperature), and 1 teaspoon vanilla. In another bowl combine 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Fold the dry ingredients into the wet mixture along with the mashed bananas until just combined—avoid overmixing. Pour into the pan and bake 50–60 minutes at 350°F (175°C). Let cool in the pan 10 minutes, then transfer to a wire rack to finish cooling before slicing.
Expert Tips for Success
- Use very ripe bananas (heavy, brown-spotted) for maximum flavor; underripe bananas give less sweetness and a dryer crumb.
- Measure flour by spooning into the cup and leveling or weigh it (1 1/2 cups ≈ 190 g) to avoid a dry, dense loaf.
- Fold gently and stop when you see no streaks of flour—overmixing develops gluten and toughens the bread; for a fun twist, try a classic chocolate chip banana bread add-in.
- Line the pan with parchment overhanging the short sides for easy removal and cleaner slices.
- If the top browns too quickly, tent with foil after 25–30 minutes of baking.
How to Serve Easy Banana Bread
- Serve warm with butter or cream cheese for breakfast or brunch.
- Toast slices lightly and top with ricotta and a drizzle of honey for a simple dessert.
- Slice and pack for lunchboxes—it holds shape well when chilled.
- For holiday or party platters, pair with spiced treats like gingerbread cookie bites and a selection of jams.
Storage and Reheating Guide
At room temperature: wrap tightly in plastic wrap or keep in an airtight container for 2–3 days.
Refrigerator: store in an airtight container for up to 1 week—bring to room temperature or warm briefly before serving.
Freezing: slice and wrap individual slices in plastic and foil, or freeze the whole loaf wrapped well; keep up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating: microwave a single slice for 10–20 seconds, or warm a partly-thawed loaf at 325°F (165°C) for 10–15 minutes wrapped in foil to prevent drying.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend (190 g) and add 1/4 teaspoon xanthan gum if your blend omits it.
- Dairy-free / vegan: replace butter with 1/3 cup melted coconut oil or vegan butter and use a flax “egg” (1 tbsp ground flax + 3 tbsp water) per egg. See an example in the double chocolate chip banana bread for mix-in ideas.
- Nutty or seeded: fold in 1/2–3/4 cup chopped walnuts, pecans, or pumpkin seeds for texture.
- Spiced: add 1 teaspoon cinnamon and 1/4 teaspoon ground nutmeg for a warm, autumnal profile.
Nutritional Highlights
- Bananas supply potassium and natural sugars, while whole-egg adds protein and moisture.
- This recipe contains common allergens: wheat (gluten), egg, and dairy (butter); add-ins like nuts introduce tree-nut allergens.
- Portion guidance: one slice (about 1/10 of the loaf) is a reasonable serving—roughly 200–300 calories depending on add-ins.
Troubleshooting Common Issues
- Dense or gummy center: likely underbaked—test with a toothpick and bake an additional 5–10 minutes. Also check flour measurement and don’t overmix.
- Loaf collapses in the middle: too much leavening or an oven that’s too hot; measure baking soda (1 teaspoon) accurately and avoid large temperature swings.
- Top browning too fast: tent with foil after 25–30 minutes to protect the crust while the center finishes baking.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes. Thaw fully, drain any excess liquid, and mash well before measuring. Excess liquid can change batter consistency, so pat mashed banana with paper towels if very watery.
Q: How do I know when the loaf is done without overbaking?
A: Insert a toothpick in the center—it should come out with a few moist crumbs but not wet batter. Internal temperature around 205–210°F (96–99°C) indicates doneness for quick breads.
Q: Can I make mini loaves or muffins from this batter?
A: Yes. For mini loaves, reduce bake time to 25–35 minutes; for muffins, 18–22 minutes at 350°F. Fill pans about 2/3 full and test for doneness with a toothpick.
Q: How can I reduce sugar without losing texture?
A: Reduce granulated sugar to 1/2 cup and add 1–2 tablespoons of maple syrup or honey for moisture, or try a tested sugar-free approach similar to the linked sugar-free recipe for texture guidance.
Conclusion
If you want another well-tested reference or slight timing adjustments, check out Joy’s Easy Banana Bread Recipe for a reliable, classic take on this comfort-baking favorite.
Easy Banana Bread
- Total Time: 75 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
A simple and foolproof banana bread recipe that yields a moist loaf, perfect for breakfast or snacks.
Ingredients
- 3 very ripe bananas
- 1/3 cup (75 g) melted butter
- 3/4 cup (150 g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment.
- Mash the bananas with a fork until mostly smooth.
- In one bowl, whisk together melted butter, granulated sugar, egg, and vanilla.
- In another bowl, combine flour, baking soda, and salt.
- Fold the dry ingredients into the wet mixture along with the mashed bananas until just combined.
- Pour the batter into the prepared pan and bake for 50–60 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.
Notes
Use very ripe bananas for maximum sweetness. Measure flour accurately to avoid a dense loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American