Cakes/ Dessert/ Fruit Desserts/ Muffins & Quick Breads

Easy banana bread

May 3, 2018

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. 

Easy Banana Bread

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.

More Banana Recipes:

4.85 from 13 votes
Banana Bread
Easy banana bread Recipe
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
YIELD: 1 loaf
 

Ingredients
  • 4 very ripe bananas
  • 1/2 cup (1 stick/115 g) melted butter
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (210 g) all-purpose flour
  • 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350°F/180°C. Grease an 8½ x 4¼-inch loaf pan.
  2. Place bananas in a large bowl and mash them. Add all the other ingredients to the bowl, and whisk just until combined.
  3. 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.
  4. Store cake at room temperature or in the fridge in an airtight container for up to 4-5 days. Serve at room temperature.

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21 Comments

  • Reply
    Tamsin Brincat
    June 1, 2018 at 1:40 am

    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!

  • Reply
    Maria Ecaldre
    October 13, 2018 at 2:14 pm

    Hi! I tried this recipe today. My banana bread turned out so good. My kods liked it. Thank you for the recipe?

  • Reply
    Rosa
    December 12, 2018 at 11:36 pm

    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

  • Reply
    Heather
    December 29, 2018 at 3:44 pm

    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.

  • Reply
    mavourneen strozewski
    January 6, 2019 at 1:11 am

    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!

  • Reply
    Kels
    January 16, 2019 at 6:57 pm

    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.

  • Reply
    Kathie Opdyke
    January 22, 2019 at 5:55 pm

    Can you tell me how much sodium is in this recipe? I use unsalted butter so that will help.

  • Reply
    Tanya
    January 23, 2019 at 12:51 pm

    I added walnuts and chocolate chips. Cause why not! 🙂

  • Reply
    Tina Stone
    January 31, 2019 at 8:09 pm

    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!

  • Reply
    Naomi
    February 8, 2019 at 7:01 pm

    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

  • Reply
    Danielle
    February 12, 2019 at 11:54 am

    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!

  • Reply
    Jaya
    February 19, 2019 at 7:04 am

    I made this but I swapped the butter for coconut oil its tasted and was so easy to make 🙂

    • Reply
      Tasha
      February 23, 2019 at 11:13 am

      Did you use the same amount of coconut oil as butter?

  • Reply
    Angie
    February 23, 2019 at 10:14 pm

    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.

  • Reply
    Asha
    February 27, 2019 at 8:18 pm

    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.

  • Reply
    Ms Diara
    April 15, 2019 at 8:46 pm

    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.

  • Reply
    William c canner
    August 14, 2019 at 11:50 am

    Just put it in the l. We’ll see how it turns out!

  • Reply
    Toni - Jan Ifill
    September 23, 2019 at 9:59 pm

    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!

  • Reply
    Kathrin
    October 2, 2019 at 2:05 pm

    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!

  • Reply
    linda L burris
    October 6, 2019 at 9:08 am

    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.

  • Reply
    LindaKas
    October 8, 2019 at 1:57 pm

    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

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