This easy banana bread is a reliable, no-fuss loaf that comes out moist with a caramelized crust every time. I’ve baked it dozens of times for weekday breakfasts, school lunches, and last-minute guests—simple ingredients, consistent results. If you like shortcuts, you might also compare this to a three-ingredient banana bread variant to see how ingredient choices change texture and flavor.
Why Make This Recipe
- It’s forgiving: overripe bananas and a quick mix deliver great texture, even for beginners.
- Everyday ingredients: pantry staples mean you can bake without a special shopping trip.
- Versatile: slice for toast, serve warm with butter, or use for French toast the next day.
- Time-efficient: active prep is about 10–15 minutes and the oven does the rest.
- Personal note: I love this loaf because ripe bananas transform into deep, sweet flavor with almost zero effort—perfect for using up fruit and rewarding to share.
Recipe Overview
Prep time: 10–15 minutes.
Cook time: 50–65 minutes at 350°F (175°C).
Total time: about 1 hour 5 minutes (including cool time).
Servings: 8–10 slices from a 9×5-inch loaf pan.
Difficulty: Easy.
Method: Mash ripe bananas, mix wet ingredients, fold in dry ingredients, bake in a greased or parchment-lined loaf pan until a toothpick comes out clean.
My Experience Making This Recipe
While testing, I tried different sugar levels and found 3/4 cup granulated gives balanced sweetness without masking banana. I also learned that a 9×5 pan and a 5–10 minute rest before slicing preserve crumb and prevent tearing.
How to Make Easy Banana Bread
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment. Mash 3 medium-to-large very ripe bananas (about 1 to 1 1/2 cups mashed) until mostly smooth, then stir in 1/3 cup melted butter, 3/4 cup sugar, 1 beaten egg, and 1 teaspoon vanilla. Whisk 1 1/2 cups all-purpose flour with 1 teaspoon baking soda and a pinch of salt, then fold the dry mix into the wet just until combined—small lumps are okay. Pour into the pan and bake on the middle rack for 50–65 minutes, checking with a toothpick at 50 minutes; cool 10–15 minutes in the pan before transferring to a rack.
Expert Tips for Success
- Measure flour by spooning it into the cup and leveling with a knife to avoid a dry, dense loaf. For precision, use 190 g flour on a kitchen scale.
- Don’t overmix: folding until just combined keeps the crumb tender—overworking develops gluten and makes bread tough.
- Use very ripe bananas with lots of brown speckles for best sweetness and moisture; freeze overripe bananas peeled for future loaves.
- Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, not wet batter. For even baking, rotate the pan once halfway through if your oven runs hot.
- If you have minimal equipment, simple pans and hand-mixing work well—see this kitchen equipment reference for small-bake setups that translate to loaf baking.
How to Serve Easy Banana Bread
- Warm a slice and spread with butter or cream cheese for a cozy breakfast.
- Turn thicker slices into decadent French toast for brunch or a sweet dinner.
- Serve small squares with coffee at casual gatherings, garnished with a dusting of powdered sugar or a few toasted walnuts.
- For a kid-friendly snack, top with peanut butter and sliced bananas; you can also try the chocolatey variation inspired by a chocolate-chip banana bread if you want a sweeter treat.
Storage and Reheating Guide
Room temperature: keep wrapped tightly in plastic wrap or in an airtight container for 2–3 days.
Refrigerator: store in an airtight container for up to 1 week; bring slices to room temperature or warm gently to restore softness.
Freezing: slice first, wrap each slice in plastic and foil or use a freezer bag; freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen in a 350°F (175°C) oven for 8–12 minutes.
Reheating: microwave a slice for 12–20 seconds for a quick warm-up, or toast lightly for 2–3 minutes to refresh the crust.
Recipe Variations
- Gluten-free: substitute 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend lacks it; bake times may be similar.
- Dairy-free: replace melted butter with 1/3 cup neutral oil (canola or light olive oil) or melted coconut oil.
- Lower-sugar: reduce sugar to 1/2 cup and add 2 tablespoons of maple syrup if you want more banana-forward sweetness.
- Add-ins: fold in 1/2 cup chopped nuts, 3/4 cup chocolate chips, or 1/2 cup dried fruit for texture and flavor—toss add-ins in a tablespoon of flour to prevent sinking.
Nutritional Highlights
- Bananas provide potassium, vitamin B6, and fiber, which help make each slice more nutritious than many packaged pastries.
- Moderate in calories per slice (around 180–250 kcal depending on add-ins), so portion control is useful for calorie-aware eaters.
- Allergen note: contains wheat, eggs, and possibly dairy (butter); see variations for gluten-free or dairy-free swaps and always check cross-contamination risks for severe allergies.
Troubleshooting Common Issues
- Soggy center: likely underbaked—return to oven and cover the top with foil to prevent over-browning while the center finishes.
- Dense loaf: overmeasured flour or overmixing can cause density; measure flour correctly and fold gently.
- Cracked top but raw middle: oven temperature too high; use an oven thermometer and bake at a steady 350°F (175°C), lowering the temp by 10–15°F if this repeats.
Frequently Asked Questions
Q: Can I use brown sugar instead of granulated?
A: Yes—use the same amount of packed brown sugar for a deeper, toffee-like flavor and slightly moister crumb. Expect a touch more chew and a darker crumb color.
Q: How ripe should the bananas be for best results?
A: Very ripe—lots of brown spots or mostly brown skins. At that stage the bananas are sweeter and mash easily; underripe bananas give less flavor and a firmer crumb.
Q: Can I double the recipe to make two loaves?
A: Yes, double all ingredients and bake in two pans. Baking two pans at once is fine if they fit comfortably in your oven; rotate pans halfway through for even baking. If making one large pan, adjust time and check doneness with a toothpick.
Q: Will this recipe work at high altitude?
A: At high altitudes reduce baking powder/soda slightly (not applicable here beyond 1 teaspoon of baking soda), decrease sugar by 1–2 tablespoons, and increase oven temperature by 15–25°F while shortening baking time slightly; you may need to experiment with small adjustments.
Conclusion
If you want a classic, reliably moist loaf, I also recommend checking Joy’s Easy Banana Bread Recipe for a slightly different take and extra tips that complement this version.
Print
Easy Banana Bread
- Total Time: 75 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A moist loaf of banana bread with a caramelized crust, perfect for using up overripe bananas and serving for breakfast or snacks.
Ingredients
- 3 medium-to-large very ripe bananas (about 1 to 1 1/2 cups mashed)
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment.
- Mash the ripe bananas until mostly smooth.
- Stir in the melted butter, sugar, beaten egg, and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Fold the dry mixture into the wet mixture until just combined; small lumps are okay.
- Pour the batter into the prepared loaf pan.
- Bake on the middle rack for 50–65 minutes, checking with a toothpick at 50 minutes.
- Cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Notes
Don’t overmix to keep the crumb tender. Use very ripe bananas for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg