Easy Banana Bread Recipe

Whip up a moist, delicious loaf of banana bread in under an hour with this simple, homemade, from-scratch baking recipe.

Banana bread has a special way of bringing comfort to the kitchen—and this Easy Banana Bread Recipe is no exception. You know what? I’ve been sharing this classic baking treat with family and neighbors for years, especially when those bananas on the counter get too ripe to resist. It’s the kind of recipe that turns overripe fruit into something downright delicious and cozy. I love serving it warm with a pat of butter on lazy Sunday mornings or packing thick slices for a quick on-the-go snack during school drop-off. Plus, it’s made with pantry staples, so you don’t need to make a special trip to the store.

Why You’ll Love This Recipe

Why You’ll Love This Recipe

– Ready in under 1 hour from start to finish – perfect for busy weeknights
– Uses simple ingredients you likely have on hand (no exotic flours or gadgets)
– Yields a super moist, tender crumb that stays fresh for days
– Totally customizable with nuts, chocolate chips, or berries
– Bakes in a single loaf pan – easy prep and cleanup
– Great way to use overripe bananas (no waste!)
– Deliciously aromatic aroma fills your kitchen while baking
– From scratch, yet so simple even beginner bakers can nail it

Ingredients

Ingredients

– 1¾ cups (220g) all-purpose flour (substitute half whole wheat for a nuttier flavor)
– 1 teaspoon baking soda (ensures a light, airy texture)
– ½ teaspoon fine sea salt
– ½ cup (113g) unsalted butter, melted and slightly cooled (European-style butter adds richness)
– ¾ cup (150g) granulated sugar (or swap ½ cup brown sugar for deeper caramel notes)
– 2 large eggs, room temperature (helps emulsify evenly)
– 1 teaspoon pure vanilla extract (opt for Nielsen-Massey if you want premium flavor)
– 3 very ripe bananas, mashed (about 1½ cups; bananas with brown spots are ideal)
– ½ cup (120g) plain Greek yogurt or sour cream (boosts moisture and tang)
– ½ cup chopped walnuts or chocolate chips (optional, for a flavor twist)

Tips for Ingredients

• Bananas: The riper, the sweeter—don’t be shy when picking ones with brown speckles.
• Flour: Spoon into the measuring cup and level off for accuracy.
• Eggs: Bring to room temperature by placing them in warm water for a few minutes.
• Yogurt: Full-fat Greek yogurt gives the richest, creamiest texture.

Directions

Directions

1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on two sides for easy removal.

2. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, and salt. This step ensures an even rise and a tender crumb.

3. Blend Wet Ingredients
   In a large mixing bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking after each, then stir in vanilla extract.

4. Fold in Bananas and Yogurt
   Gently fold in mashed bananas and Greek yogurt until just combined—overmixing can lead to a tougher loaf. A few streaks of flour are okay.

5. Combine and Customize
   Pour the dry ingredients into the wet mixture. Fold gently until no large clumps remain. Stir in walnuts or chocolate chips if using.

6. Transfer to Pan
   Scrape the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.

7. Bake
   Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil.

8. Cool and Serve
   Let the loaf cool in the pan on a wire rack for 10–15 minutes. Use the parchment overhang to lift the bread out and transfer it directly onto the rack to cool completely—or slice warm if you can’t resist that aroma!

Servings & Timing

Servings & Timing

Yield: One 9×5-inch loaf (8–10 generous slices)
Prep Time: 15 minutes
Bake Time: 55 minutes
Cool/Rest Time: 15 minutes
Total Time: About 1 hour 25 minutes

Variations

Variations

– Chocolate-Banana Bread: Stir in ¼ cup unsweetened cocoa powder and replace walnuts with chocolate chunks.
– Blueberry Banana Bread: Fold 1 cup fresh or frozen blueberries into the batter for a fruity twist.
– Cinnamon Swirl: Layer batter with a cinnamon-brown sugar mixture and swirl with a knife.
– Vegan Version: Substitute flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and swap butter for coconut oil.
– Gluten-Free: Use a 1:1 gluten-free baking blend, and add 1 tsp xanthan gum if your blend doesn’t include it.
– Nut-Free: Omit nuts and add ½ cup of seeds (pumpkin or sunflower) for crunch.

Storage & Reheating

Storage & Reheating

– Room Temperature: Store fully cooled banana bread in an airtight container or wrapped in plastic wrap for up to 3 days.
– Refrigerator: Keep in the fridge for up to 1 week—bring to room temperature or warm slices gently in the microwave (10–15 seconds) before serving.
– Freezer: Wrap tightly in foil and place in a freezer bag for up to 3 months; thaw overnight in the fridge or at room temperature.
– Make-Ahead: You can prepare the batter the night before, store it covered in the pan, and bake first thing in the morning.

Notes

Notes

– Avoid Overmixing: Stir just until ingredients are incorporated; a few streaks of flour will disappear during baking.
– Banana Texture: Press bananas with a fork until almost smooth—small lumps give texture without big chunks.
– Baking Tests: Ovens vary; start checking at 50 minutes, then every 5 minutes until done.
– Flavor Boost: Swapping some sugar for maple syrup adds a cozy, autumnal flavor.
– Pan Size: If your loaf pan is smaller, reduce baking time and check early to prevent drying out.

FAQs

FAQs

1. Can I use green bananas?
No—you’ll want bananas with lots of brown speckles; underripe bananas won’t mash smoothly or bring enough sweetness.

2. Why is my banana bread dry?
   Likely overbaked or overmixed; trim 5–10 minutes from baking time and mix gently until just combined.

3. How do I keep slices from sticking when I freeze them?
   Place parchment between slices or flash-freeze single slices on a tray before bagging.

4. Can I halve the recipe?
   Yes—use a mini loaf pan (5×3 inches) and bake for 30–35 minutes, checking early.

5. Is it okay to add nuts or chips to the batter?
   Absolutely—fold them in at the end to avoid overmixing, and try toasted pecans or dark chocolate chunks.

6. What’s the best way to reheat a slice?
   Microwave on low power for 10–15 seconds or pop in a 325°F oven for 5 minutes.

7. Can I make this gluten-free?
   Swap in a 1:1 gluten-free flour blend and add xanthan gum if it’s not included.

8. How do I know when it’s done?
   A toothpick should come out clean or with a few moist crumbs; if batter sticks, bake a few more minutes.

Conclusion

Conclusion

This Easy Banana Bread Recipe is my tried-and-true way to turn ripe bananas into something truly comforting, moist, and delicious. I hope it becomes your go-to recipe for quick breakfasts, afternoon treats, or thoughtful homemade gifts. Give it a whirl and let me know how you jazz it up—drop a comment below or share a photo on Instagram, then check out my Simple Blueberry Muffins and Cinnamon Swirl Rolls for more baking inspiration!