Easy Banana Bread Recipe

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I’ve always had a soft spot for banana bread—it’s like a warm hug in loaf form, especially when the air turns crisp and you’re craving something comforting.

This easy banana bread recipe came about after countless experiments in my kitchen, trying to nail that perfect balance of moist texture, rich banana flavor, and just the right amount of sweetness.

It’s the kind of recipe that fills your home with an irresistible aroma and brings everyone to the table.

Whether you’re a seasoned baker or just starting out, this recipe is forgiving, straightforward, and delivers every time.

Plus, it’s a great way to use up those overripe bananas sitting on your counter. Let’s get baking!

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Why You’ll Love This Easy Banana Bread Recipe

This easy banana bread recipe is a keeper because it’s quick to whip up, uses pantry staples, and yields a loaf that’s moist, flavorful, and versatile.

It’s perfect for breakfast, a snack, or even dessert, and it pairs beautifully with a cup of coffee or tea.

The recipe is forgiving enough for beginners but delicious enough to impress seasoned bakers.

Simple Ingredients: You likely have everything you need already—no fancy items required.
Quick Prep: Mix it up in about 10 minutes, then let the oven do the rest.
Versatile: Enjoy it plain, slather it with butter, or add your favorite mix-ins like nuts or chocolate chips.
Crowd-Pleaser: Perfect for sharing with family, friends, or neighbors.
Freezer-Friendly: Make a double batch and freeze a loaf for later.

Read Also: Healthy Banana Bread Recipe

Ingredients

This recipe uses basic ingredients to create a moist, flavorful banana bread. Gather these staples, and you’ll be ready to bake in no time.

3 ripe bananas (about 300g, mashed)
1 ½ cups (190g) all-purpose flour
¾ cup (150g) granulated sugar
½ cup (115g) unsalted butter, melted
2 large eggs
1 tsp (5ml) vanilla extract
1 tsp (5g) baking soda
½ tsp (3g) salt
½ tsp (2g) ground cinnamon (optional, for warmth)
¼ cup (60ml) milk (optional, for extra moisture)

Kitchen Equipment Needed

You don’t need much to make this banana bread—just a few kitchen basics will do the trick.

Mixing bowls (one large, one small)
Fork or potato masher (for mashing bananas)
Whisk or spoon (for mixing)
Measuring cups and spoons
9×5-inch loaf pan
Parchment paper or non-stick spray
Oven
Cooling rack (optional, for cooling)

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Step-by-Step Instructions: How to Make Banana Bread

Follow these detailed steps to create a perfect loaf of banana bread. Each step is broken down to make the process clear and approachable, even for first-time bakers.

1. Preheat the Oven and Prepare the Pan

Set your oven to 350°F (175°C) and let it heat up fully to ensure even baking.
Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper, leaving some overhang for easy removal.
If using parchment paper, press it firmly into the corners of the pan to avoid wrinkles.

2. Mash the Bananas

Peel 3 ripe bananas and place them in a large mixing bowl.
Use a fork or potato masher to mash the bananas until smooth with a few small chunks for texture.
Aim for about 1 ¼ cups (300g) of mashed banana—measure if you’re unsure.

3. Mix the Wet Ingredients

To the mashed bananas, add ½ cup (115g) melted butter and stir until combined.
Add ¾ cup (150g) granulated sugar, 2 large eggs, and 1 tsp (5ml) vanilla extract.
Whisk until the mixture is smooth and fully incorporated, about 1 minute.
If using milk (¼ cup or 60ml), stir it in now for extra moisture.

4. Combine the Dry Ingredients

In a separate mixing bowl, combine 1 ½ cups (190g) all-purpose flour, 1 tsp (5g) baking soda, ½ tsp (3g) salt, and ½ tsp (2g) ground cinnamon (if using).
Stir with a whisk to ensure even distribution of the leavening agents.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spoon or spatula.
Mix until just combined—avoid overmixing to keep the bread tender.
If adding mix-ins like ½ cup walnuts or chocolate chips, fold them in now.

6. Pour and Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Check at 50 minutes to avoid overbaking; cover with foil if the top browns too quickly.

7. Cool and Serve

Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Use the parchment paper overhang or a knife to lift the bread out and transfer it to a cooling rack.
Let it cool for at least 20 minutes before slicing to prevent crumbling.

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Tips for The Best Banana Bread

These tips will help you achieve a moist, flavorful loaf every time, whether you’re tweaking the recipe or perfecting your technique.

Use overripe bananas with brown spots for maximum sweetness and moisture.
Don’t overmix the batter to avoid a dense or tough texture.
Measure flour accurately by spooning it into the measuring cup and leveling it off.
If adding mix-ins, toast nuts first for extra flavor.
Check for doneness early to prevent overbaking; ovens vary in temperature.
Let the bread cool completely before wrapping to avoid trapped steam.

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Serving Suggestions

This banana bread is delicious on its own, but pairing it with the right sides or spreads elevates it to the next level.

It’s perfect for breakfast, a snack, or even a light dessert with a cozy fall vibe.

Spread with honey butter for a sweet, creamy touch.
Pair with a warm pumpkin spice latte for ultimate fall comfort.
Serve alongside deviled eggs for a balanced brunch.
Top with a dollop of homemade pesto for a savory twist.
Enjoy with a side of watermelon feta salad with mint for a refreshing contrast.

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Variations of Banana Bread

This recipe is a great base for getting creative. Try these variations to switch things up while keeping the process just as easy.

Chocolate Chip Banana Bread: Add ¾ cup (130g) chocolate chips to the batter.
Nutty Banana Bread: Fold in ½ cup (60g) chopped walnuts or pecans.
Cinnamon Swirl Banana Bread: Mix ¼ cup sugar with 1 tsp cinnamon and swirl into the batter.
Gluten-Free Banana Bread: Swap flour for a 1:1 gluten-free flour blend.
Vegan Banana Bread: Replace eggs with ½ cup applesauce and butter with coconut oil.

Read Also: Keto Banana Bread Recipe

Storage and Reheating

This banana bread stays fresh for days if stored properly, and it’s easy to reheat for that just-baked taste.

Store in an airtight container at room temperature for up to 3 days.
Refrigerate in a container for up to 1 week to extend freshness.
Freeze slices or the whole loaf, wrapped tightly in plastic wrap and a freezer bag, for up to 3 months.
Thaw frozen bread at room temperature or in the refrigerator overnight.
Reheat slices in a microwave for 15–20 seconds or in a toaster oven for 2–3 minutes.

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Nutritional Facts

This banana bread is a treat, but it’s also packed with nutrients from its key ingredients. Below is the approximate nutritional information per slice (based on 10 slices per loaf).

Calories: 220 kcal
Protein: 4g
Fat: 9g (5g saturated)
Carbohydrates: 32g (18g sugars)
Fiber: 1.5g
Sodium: 240mg

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Health Benefits of Key Ingredients

Bananas and other ingredients in this recipe bring more than just flavor—they offer nutritional perks that make this bread a wholesome choice.

It’s a great way to enjoy a sweet treat while sneaking in some health benefits.

Bananas: Rich in potassium, vitamin C, and fiber, supporting heart health and digestion.
Eggs: Provide high-quality protein and essential nutrients like choline for brain health.
Cinnamon: Contains antioxidants and may help regulate blood sugar levels.
Flour: Supplies carbohydrates for energy, especially when using whole-grain options.
Butter: Adds healthy fats in moderation, providing energy and flavor.

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FAQs About Banana Bread

1. Can I Use Frozen Bananas for This Recipe?

Yes, frozen bananas work perfectly. Thaw them completely at room temperature or in the refrigerator before mashing. Drain any excess liquid to avoid a soggy batter.

2. How Do I Know When My Banana Bread Is Done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s done. If it’s wet with batter, bake for an additional 5–10 minutes, checking frequently.

3. Can I Make This Recipe Gluten-Free?

Absolutely. Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking soda and other ingredients are gluten-free.

4. Why Did My Banana Bread Sink in the Middle?

This can happen from overmixing, too much liquid, or opening the oven door too early. Measure ingredients accurately and avoid peeking until at least 50 minutes.

5. Can I Double This Recipe?

Yes, you can double the recipe to make two loaves. Use two loaf pans and ensure your oven has enough space for air circulation to bake evenly.

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Final Thoughts

This easy banana bread recipe has become a staple in my kitchen, and I hope it finds a place in yours too.

There’s something so satisfying about turning overripe bananas into a warm, golden loaf that fills the house with cozy aromas. It’s perfect for sharing with loved ones or savoring with a quiet cup of coffee.

Give this banana bread a try, and let me know in the comments how it turned out or if you added your own twist!

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Why You’ll Love This Easy Banana Bread Recipe

Ingredients

Kitchen Equipment Needed