This easy banana bread recipe is quick to put together, takes 10 minutes to make, and makes a delicious dessert for breakfast or any day of the week.
I don’t want to confuse you with many recipes, but although this banana bread recipe holds a special place in my heart, this easy version is my go-to recipe if I’m short on time or just feeling lazy. It’s soft and moist with an amazing banana flavor, and the best part is that it’s quick and easy to prepare.
Use the Ripest Bananas
Overly ripe bananas are ideal for banana bread. I didn’t realize the difference ripe bananas make until I tested the same banana bread recipe twice, one with lightly speckled bananas, and another with heavily speckled bananas, and the latter was more sweet and moist and overall tasted better, so it affects both the flavor and texture of the bread. You’ll know it’s banana bread time when the bananas are speckled and soft, almost mushy. If they are darker than that, almost black, they are even better to use.
Make Ahead
Although the bread is irresistible straight out of the oven, I find that the banana flavor improves a day after it’s made. Store the bread for 2-3 days at room temperature, or in the fridge for up to 5 days. It’s best to serve it at room temperature. Banana bread also freezes well, so if you have a party next week, you can make the bread, wrap well with plastic wrap, and freeze, then place in the fridge the night before to thaw.
Grease or line a pan with parchment for best results. I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
Would you like to save this recipe?
We'll email this recipe link to you, so you can come back to it later!
More Banana Recipes:
- Chocolate Chip Banana Bread
- Nutella-Stuffed Banana Muffins
- Banana White Chocolate Blondies
- Caramel Banana Upside-Down Cake
- Chocolate Banana Cake
Easy banana bread Recipe
Ingredients
- 4 very ripe bananas
- ½ cup (1 stick/115 g) melted butter (salted or unsalted)
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and ½ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
Instructions
-
Preheat oven to 350°F/180°C. Grease an 8½ x 4¼-inch loaf pan.
-
Place bananas in a large bowl and mash them. Add all the other ingredients to the bowl, and whisk just until combined.
-
Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 15 minutes on a wire rack, then turn it out from the pan and let it cool completely.
-
Store cake at room temperature or in the fridge in an airtight container for up to 4-5 days. Serve at room temperature.
Tamsin Brincat says
Hey, tried this recipe (just added some salt and some cinnamon) and it turned out amazing! It stayed moist for 4 days! <3 I even put some nutella on a slice and ohmygod! Thank you for your heavenly recipes!
Maria Ecaldre says
Hi! I tried this recipe today. My banana bread turned out so good. My kods liked it. Thank you for the recipe?
Rosa says
Its embarrassing to say this but this was the first time I ever made a banana loaf and I’m glad I did,my 2 year old love it!!and ofcourse mommy did too.Thanks for sharing this recipe
Heather says
Great use for leftover browning bananas that no one wants to eat! The bread was simple and moist. I do wish I had added a dash of salt, I did add a little pumpkin pie spice (essentially it’s cinnamon and nutmeg) and a squirt of agave syrup. I am overall very happy with the bread and thank you for the recipe.
mavourneen strozewski says
This will be baking in a few minutes. The batter is light and just enough sweet. I like the simple ingredients, nothing over the top. I’m sure it’s going to be tasty!
Kels says
This is the fourth time I’ve made this recipe. It’s amazing! This last time (currently in the oven), I was a pinch short of sugar (sub brown sugar for the remainder) and a pinch shy of vanilla extract. I’m sure it will be great as the other times, but I usually follow it to the T and it never fails! Even the husband who does not like banana bread scarfed it down and them some.
Kathie Opdyke says
Can you tell me how much sodium is in this recipe? I use unsalted butter so that will help.
Tanya says
I added walnuts and chocolate chips. Cause why not! 🙂
Tina Stone says
I’m so thrilled to find this simple but oh so yummy recipe. Tastes just like my grandmothers, and there’s never any left over. Thank you for sharing this!
Naomi says
I tried this recipe and forgot to add the butter it turned out fine. Then I made it with 1 stick melted butter as in recipe and would not get done only the crust on top. What did I do wrong. I followed the recipe after making it leaving out the butter in error. Help. Naomi
Danielle says
First time I’ve ever cooked banana bread. It won’t be my last! Such an easy recipe, and soooo tasty. Mine was a little more dense than in the video, but delicious and moist!
Jaya says
I made this but I swapped the butter for coconut oil its tasted and was so easy to make 🙂
Tasha says
Did you use the same amount of coconut oil as butter?
Angie says
Hi, I made this today and I forgot to put in the sugar! However it was still delicious. I added melted butter and cinnamon sugar on top, this made it sweet enough. Thanks for the recipe.
Asha says
Wasn’t so successful with this recipe as the carrot muffins… cooked the cake for 1 hour and 10 mins till the toothpick came out clean but when we cut it, the cake was still underdone. Flavour was good but the texture was soggy. Not sure I will try again.
Ms Diara says
Hi..I tried making however mine turned out quite dense.
I used self-raising flour instead of all-purpose flour + baking soda. I also substituted granulated sugar with brown sugar. Could any of these be the reason?
The taste was good though.
How many grams of banana should I use? Coz where I come from, there are just so many types of bananas in different sizes. Perhaps a metric measurement would help.
Thanks very much. Its an easy recipe and I want to try again.
William c canner says
Just put it in the l. We’ll see how it turns out!
brian says
“I didn’t follow the recipe, and It didn’t turn out well.”
Is that what you’re asking?
Toni - Jan Ifill says
Made this substituting oil (witha pinch of salt) for butter and brown sugar for white. Added an extra teaspoon of vanilla and some allspice ( in Jamaica we use this when baking)
Got perfection and a “please more” rating from my bigest critic… my 5 year old daughter!
Thanks for this recipe… real confidence booster!
Kathrin says
This has quickly become my go-to banana bread recipe, so quick (aka can be done with a toddler helping!) and easy to remember. I swap one banana for a cup of blueberries and use a spoonful of almond butter and cinnamon for extra flavour. Love it!
linda L burris says
I made this banana bread a bit differently. I followed the recipe but added dates and figs (about 1 cup each) as well as the mashed bananas and i used Allspice instead of the cinnamon. It turned out great and my very picky spouse (who hates anything banana) gobbled it up like there was no tomorrow. She loved it and so did my very picky brother.
LindaKas says
Yummy! Made today – batter dense & I like it thicker than cakey. 14.05 oz in 2 aluminum pans made 2 very NICE breads. I did add 2 spoonfuls sunflower seeds, 1 tsp orange extract and orange peel. the best!!!! Oven @ 350, middle rack – left one done at 20 min – put right side one in on top rack for 7 more min. – done! Thanks!!!! a keeper
Brigitte says
I am making this today , but don’t have plain flour, so trying it with self raising flour. Hope it turn out as good.
SNL says
Made this twice (exactly as written) because I couldn’t believe that it was that delicious as the first time. The quickest and easiest banana bread recipe. Was not dense. I was very careful to not over mix, only until JUST combined. THANK YOU!
Mele says
Super easy to make (used soft brown sugar instead) and tastes fab! Thank you
Helen Watkin says
My favourite banana bread recipe. I always use Demerara sugar if I have it and add 100g of raisins. It’s yummy and freezes well too.m
Bea says
Hi! May I know please what size you use for the bananas? Medium or large or small? 🙂 thank you! It looks fabulous
Shiran says
Medium to large ones would be perfect 🙂
Beatrice Teo says
Thank you so much! I think that would be about 350g. Going to try it out and let you know! 🙂 love your recipes
Raneem says
Can I add sour cream to the recipe?
Shiran says
Yes! You can add 1/4 cup sour cream.
Raneem says
From your other banana bread recipe it’s better to cream the softened butter and sugar together, is it possible to do that in this recipe too? Will it affect it?
Shiran says
Because this recipe uses melted butter and not softened butter, you don’t need to use a mixer. If you’re using softened butter then you can use the creaming method with a mixer. Both options are delicious 🙂
Raneem says
Thank youuuu!
Kyla says
Can I use any kind of flour? Like Oat or Spelt?
Shiran says
Sorry Kyle but I have no experience baking with another flour.
Sara says
OMG I have now made this a few different ways, with honey instead of sugar. Whichever way it is simple even for me lol.
Thank youuuuu 🐝safe
Jo says
Perfect every single time. This recipe is so easy I can’t see how anyone could mess it up or why anyone would choose a more complex recipe! And it works well if you need to make edits due to personal preferences or if you’ve run out of certain ingredients. I sub the regular sugar 1:1 for coconut sugar because I prefer the taste, it is incredible! Sometimes I add semi sweet chocolate chips, sometimes walnuts. Once I only had half the amount of butter needed so subbed in some light olive oil. Also making it with wholemeal flour instead of all-purpose makes a great breakfast option for my children. Never takes longer than 10 minutes to prep and all my family love it. Thank you Shiran!
Theresa Lawrence says
Here goes, time to make, much anticipated banana loaf today <3
Rebecca says
Hi, would this recipe work as muffins instead of a loaf? Thanks!
Shiran says
Yes!
janet poole says
Best banana bread ever, so moist
Terri Willams says
Excellent recipe! So moist and delicious! Wondering if I could swap bl ueberries, lemon and sour cream for the babanas?? Ty
Talia @ Pretty. Simple. Sweet. says
Hi Terri, sour cream wouldn’t work as a substitute for bananas here. I recommend sticking to the recipe:)
Natasha Kennedy says
I have made these dozens of times. Always as muffins. I love the one bowl aspect of them nd they’re delicious.
Modifications: to make healthier I split flour in half substituting white for whole wheat or almond. I also cut the sugar in half, add a tablespoon of maple syrup and use 1 tsp salt. Must use salt!!!
Stephanie @ Pretty.Simple.Sweet. says
So glad you enjoy this recipe.
Natasha says
My go to banana muffin recipe. I only add 1/3 cup of sugar and usually blend flours. The house favorite is 1 cup almond and 1 cup regular flour.
Stephanie @ Pretty.Simple.Sweet. says
Hi Natasha, that sounds so yummy!
Abbey says
Just wondering if the melted butter is salted or unsalted?
Stephanie @ Pretty.Simple.Sweet. says
Hi Abbey, you can use either. Salted butter will enhance the flavor a little more, so that’s what I prefer.