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:

4.91 from 21 votes
Banana Bread
Easy banana bread Recipe
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
YIELD: 1 loaf

  • 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
  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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  • 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
    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
    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
    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
    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
    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
    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
    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
      February 23, 2019 at 11:13 am

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

  • Reply
    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
    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
      December 1, 2020 at 4:15 pm

      “I didn’t follow the recipe, and It didn’t turn out well.”

      Is that what you’re asking?

  • 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
    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
    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

  • Reply
    December 15, 2019 at 12:21 am

    I am making this today , but don’t have plain flour, so trying it with self raising flour. Hope it turn out as good.

  • Reply
    January 16, 2020 at 11:08 am

    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!

  • Reply
    February 11, 2020 at 4:27 am

    Super easy to make (used soft brown sugar instead) and tastes fab! Thank you

  • Reply
    Helen Watkin
    February 16, 2020 at 9:05 am

    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

  • Reply
    March 16, 2020 at 7:58 pm

    Hi! May I know please what size you use for the bananas? Medium or large or small? 🙂 thank you! It looks fabulous

    • Reply
      March 17, 2020 at 9:55 am

      Medium to large ones would be perfect 🙂

      • Reply
        Beatrice Teo
        March 17, 2020 at 9:25 pm

        Thank you so much! I think that would be about 350g. Going to try it out and let you know! 🙂 love your recipes

  • Reply
    April 22, 2020 at 9:54 pm

    Can I add sour cream to the recipe?

    • Reply
      April 23, 2020 at 7:26 am

      Yes! You can add 1/4 cup sour cream.

  • Reply
    April 24, 2020 at 12:05 am

    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?

    • Reply
      April 24, 2020 at 6:15 am

      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 🙂

      • Reply
        April 24, 2020 at 3:18 pm

        Thank youuuu!

  • Reply
    May 22, 2020 at 4:23 pm

    Can I use any kind of flour? Like Oat or Spelt?

    • Reply
      June 3, 2020 at 5:56 am

      Sorry Kyle but I have no experience baking with another flour.

  • Reply
    May 23, 2020 at 8:05 am

    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

  • Reply
    January 19, 2021 at 11:52 pm

    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!

  • Reply
    Theresa Lawrence
    February 14, 2021 at 6:39 pm

    Here goes, time to make, much anticipated banana loaf today <3

  • Reply
    February 24, 2021 at 12:19 pm

    Hi, would this recipe work as muffins instead of a loaf? Thanks!

    • Reply
      February 25, 2021 at 2:56 am


  • Reply
    janet poole
    March 17, 2021 at 7:18 pm

    Best banana bread ever, so moist

  • Reply
    Terri Willams
    August 31, 2022 at 8:47 am

    Excellent recipe! So moist and delicious! Wondering if I could swap bl ueberries, lemon and sour cream for the babanas?? Ty

    • Reply
      Talia @ Pretty. Simple. Sweet.
      August 31, 2022 at 12:16 pm

      Hi Terri, sour cream wouldn’t work as a substitute for bananas here. I recommend sticking to the recipe:)

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