Banana Bread Recipe Easy

When it comes to a Banana Bread Recipe Easy enough to calm a busy morning, this moist, golden loaf has you covered.

Banana bread is the ultimate homemade treat—simple baking that turns overripe bananas into pure comfort. Here’s the thing: whether you’re after a cozy fall snack or a make-ahead breakfast, this recipe shines. I first jotted it down in my favorite, dog-eared notebook back when my kids were in middle school, and since then it’s become a family staple. With just pantry staples, a dash of vanilla, and four spotty bananas, you’ll have a loaf that’s tender, sweet, and brimming with banana flavor—no fancy gadgets required.

Why You’ll Love This Recipe

• Truly effortless prep—10 minutes and you’re set.
• Uses simple pantry ingredients you already have.
• Forgiving batter—works with any ripeness of bananas.
• Moist crumb that stays fresh for days.
• Kid-friendly and perfect for lunchboxes.
• Great for gift baskets or coffee meet-ups.
• Customizable—add nuts, chips, or spices.
• Freezer-friendly slices for busy mornings.

Ingredients

• 2 cups (250 g) all-purpose flour
– Substitute whole wheat pastry flour for nuttier flavor (adds fiber).
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup (113 g) unsalted butter, melted and slightly cooled
– Or use coconut oil for dairy-free baking.
• ¾ cup (150 g) granulated sugar
– Swap half for brown sugar or maple syrup (for extra depth).
• 2 large eggs, room temperature
• 4 very ripe bananas (about 1 1/2 cups mashed)
– Look for black-speckled skins for maximum sweetness.
• 1 teaspoon pure vanilla extract
• Optional mix-ins (see substitution tips):
– ½ cup chopped walnuts or pecans (adds crunch)
– ½ cup dark chocolate chips (for a brownie-like twist)

Tip: Measure flour by spooning into your cup and leveling with a knife to avoid a dense loaf. Always mash bananas until almost smooth—little lumps give texture without big chunks.

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk flour, baking soda, and salt until evenly combined—this keeps your banana bread light.
3. In a large bowl, stir melted butter and sugar until glossy. Add eggs one at a time, whisking until each is fully incorporated.
4. Mix in mashed bananas and vanilla extract. The batter should look lusciously silky—if it’s too thick, scrape down the sides with a spatula.
5. Gently fold dry ingredients into wet until just combined; a few streaks of flour are okay. Overmixing can lead to a tough crumb.
6. Pour batter into the prepared pan and smooth the top with a spatula. If adding nuts or chips, sprinkle half on top so they peek through the golden crust.
7. Bake for 50–60 minutes. Start checking at 50 minutes by inserting a toothpick in the center—when it comes out with a few moist crumbs, it’s done.
8. Cool in the pan for 10 minutes, then lift the loaf out using the parchment overhang. Transfer to a wire rack to cool completely before slicing.

Servings & Timing

Yield: One 9×5-inch loaf (10–12 slices)
Prep Time: 10 minutes
Bake Time: 55 minutes (give or take, ovens vary)
Cool Time: 10–15 minutes
Total Time: About 1 hour 20 minutes

Variations

• Chocolate Chip — Fold in ½ cup semi-sweet chips for melty pockets.
• Nutty Delight — Swap in pecans and a pinch of cinnamon for warmth.
• Gluten-Free — Use 1:1 gluten-free flour blend; increase bananas by ½ cup.
• Vegan Twist — Replace eggs with flax “eggs†and butter with coconut oil.
• Pumpkin Spice — Add ¾ cup pumpkin purée and 1 teaspoon pumpkin pie spice.
• PB Swirl — Dollop peanut butter on top and swirl before baking.

Storage & Reheating

Store cooled slices in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. For longer stints, wrap tight in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge or at room temperature. To reheat, pop a slice in the toaster oven at 300°F for 5 minutes—crispy edges meet pillowy center.

Make-ahead tip: Bake loaves, cool, then freeze whole with parchment. Slice off what you need, toast lightly, and you’ve got breakfast in under 5 minutes.

Notes

• Always use very ripe bananas—the darker the skin, the sweeter and more aromatic the loaf.
• Room-temperature eggs blend more evenly; avoid cold additions that can seize up the batter.
• If your batter seems too thin, that’s okay—it yields a custard-like center. If too thick, a splash of milk helps.
• Let the loaf cool fully before slicing for clean, beautiful cuts.
• I find that adding a pinch of nutmeg subtly enhances the banana’s natural sweetness—totally optional but delightful.

FAQs

Q: Can I use frozen bananas?
A: Yes—thaw fully, drain excess liquid, then mash. It may add more moisture, so bake an extra 5 minutes.

Q: Why did my bread sink in the middle?
A: Likely underbaked or opened oven door too early. Always test at the 50 minute mark and hold off on peeking.

Q: How do I make it less sweet?
A: Reduce sugar to ½ cup, or swap half for unsweetened applesauce. The bananas will still shine.

Q: Can I add yogurt or sour cream?
A: Absolutely—stir in ¼ cup to boost moisture and tang. Greek yogurt works wonders.

Q: My loaf is dry—what went wrong?
A: Overbaking or too much flour. Next time, check for doneness earlier and spoon-measure your flour.

Q: What’s the best pan for banana bread?
A: A metal 9×5-inch pan heats most evenly. Glass can overbake the edges—reduce oven temp by 25°F if you use it.

Q: How ripe should bananas be?
A: Very ripe—mostly brown or black. Under-ripe bananas lack enough sugar and moisture for that tender crumb.

Q: Can I make muffins instead of a loaf?
A: Sure—fill a 12-cup muffin tin two-thirds full and bake at 350°F for 18–22 minutes, until toothpick-clean.

Conclusion

This Banana Bread Recipe Easy is a fail-safe way to turn simple ingredients into pure joy—moist, fragrant, and endlessly adaptable. Give it a whirl this weekend, then let me know how it turns out in the comments. And hey, if you’re craving more homemade baking, check out my Blueberry Muffin Recipe next!