Easy Banana Bread
This easy banana bread recipe is incredibly moist, tender, and full of rich banana flavor. Made with just a few pantry staples in one bowl with no mixer required, it's the perfect way to use up those overripe bananas. Simple, forgiving, and customizable with chocolate chips, walnuts, or other mix-ins, this classic loaf delivers bakery-quality results every time.
Equipment
- 9x5 inch loaf pan - 23x13cm standard size
- Digital kitchen scale - (optional but recommended)
- Oven thermometer - (optional)
- Instant-read thermometer - (optional)
Ingredients
- 3 very ripe bananas - about 1½ cups / 340g mashed
- ⅓ cup unsalted butter - 75g, melted and slightly cooled
- ¾ cup granulated sugar - 150g (can reduce to ½ cup / 100g if bananas are extra sweet)
- 1 large egg - room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 1½ cups all-purpose flour - 190g, spooned and leveled
- ½ cup chocolate chips - 85g, optional mix-in
- ½ cup chopped walnuts - 60g, optional mix-in
- ½ teaspoon ground cinnamon - optional
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mash the 3 very ripe bananas in a large bowl until mostly smooth with a few small lumps.
- Stir in melted butter, then sugar, egg, and vanilla extract until uniform.
- Sprinkle baking soda and salt over the mixture and stir until evenly distributed.
- Gently fold in the flour until no dry streaks remain. Do not overmix. Add optional mix-ins if using.
- Pour batter into prepared pan, optionally sprinkle with sugar or cinnamon sugar on top. Bake for 55-60 minutes until internal temperature reaches 200-205°F or toothpick comes out with moist crumbs.
- Cool in pan for 10 minutes, then transfer to wire rack to cool at least 30 more minutes before slicing.
Notes
- Use the blackest, ripest bananas possible for maximum sweetness and moisture.
- Spoon and level flour or weigh it (190g) to avoid a dense loaf.
- Do not overmix the batter after adding flour to keep the texture tender.
- If the top browns too quickly, tent with foil for the last part of baking.
- Banana bread stays moist at room temperature for up to 4 days when wrapped well.
- Freeze individual slices wrapped in plastic and stored in a freezer bag for up to 3 months.
- Reheat slices in the microwave for 15-20 seconds or toast lightly for best texture.
- Variations include chocolate chip, walnut, cinnamon swirl, or peanut butter banana bread.
- Frozen bananas work great after thawing and draining excess liquid.
- Use an instant-read thermometer for perfect doneness every time.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 37mgSodium: 175mgPotassium: 195mgFiber: 1.2gSugar: 18gVitamin C: 5mgCalcium: 2mgIron: 6mg
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