Easy Banana Bread (video)
This is the easiest and most delicious banana bread you’ll ever make! It’s moist, loaded with banana flavor, and only takes 10 minutes to prepare.
Why you’ll love this recipe:
- Just 10 minutes to make – There is no mixer required. You just mix the wet and dry ingredients separately by hand, then combine, and bake. It’s easy peasy and works every time!
- Only 8 ingredients – This banana bread is perfectly soft, moist, and dense. The flavor profile is sweet and fruity with a hint of vanilla.
- Very versatile – This recipe can be easily adapted to suit your taste. For example, you can use melted butter instead of oil, you can substitute white sugar for brown, and you can even replace some of the all-purpose flour with whole wheat. You can add cinnamon, chocolate chips, desiccated coconut, or chopped nuts. It all turns out delicious.
Ingredients you’ll need:
- all-purpose flour
- granulated sugar
- baking soda & salt
- vegetable oil
- eggs
- vanilla extract
- overripe bananas
How to make easy banana bread:
(the ingredient amounts are listed in the printable recipe card further below)
- First, you toss together your flour, sugar, baking soda, and salt in a large mixing bowl.
- Then you mash your bananas with a fork.
- Mix the mashed bananas with your eggs, vegetable oil, and vanilla extract in a separate bowl.
- Mix the wet and dry ingredients together. Pour the batter into a 9×5″ pan and bake at 325F for about an hour.
Expert tips:
- The riper the banana the better. Overripe bananas are ideal for banana bread because they are sweeter and more flavorful. Let your bananas ripen until they’re more brown than yellow. Here’s a post on How to Quickly Ripen Bananas if the bananas sitting on your counter are still too firm to bake with.
- Use a fork to mash. I find using a fork is the best way to mash bananas for banana bread. The consistency when using a fork is nice and thick and there are some small chunks that remain which gives the bread a nice texture.
- Baking at a lower temperature. This recipe calls for baking at 325F instead of the usual 350F which allows the center to cook through without the exterior being overdone.
FAQ:
Banana bread can be tightly wrapped in saran wrap or placed in an airtight container and stored at room temperature in a cool dry place for 3-5 days.
There are healthy banana bread recipes out there but traditional banana bread made with regular all-purpose flour, sugar, and butter or oil is not considered by healthy by nutrition experts.
Yes, banana bread freezes really well. Tightly double wrap in saran wrap and then a layer of aluminum foil, or instead of using foil, place the wrapped loaf in a large freezer ziplock bag. Label and date and store in the freezer for up to 3 months.
Depending on the temperature of your house, banana bread can last up to 3-5 days if stored in a cool and dry place. Because banana bread is quite moist, if your house is warm, I would say only up to 3 days. During the winter months when most homes are cooler, I would say up to 5 days.
The more brown the better. As bananas ripen, more of the starch gets converted into sugar and there is more depth in flavor. I prefer my bananas more brown than yellow for baking.
So the next time you are in the mood for some banana bread, give this recipe a try. You will be delighted to find how easy it is to make and how amazing it tastes. Enjoy and happy baking 🙂
You might also like:
- Banana Cake with Cream Cheese Frosting
- Banana Chocolate Chip Muffins
- Homemade Banana Cream Pie
- Salted Caramel Banana Bread
- Bakery Style Banana Nut Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintEasy Banana Bread Recipe
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 1 hour 10 minutes
- Yield: 1 - 9x5" loaf
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
This is the easiest and most delicious banana bread you’ll ever make! It’s moist, loaded with banana flavor, and only takes 10 minutes to prepare.
Ingredients
- 1 & 3/4 (220g) cups all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp (5ml) baking soda
- 1/2 tsp (2.5ml) salt
- 1 & 1/2 cups (355g) overripe mashed bananas (about 4 medium)
- 1/2 cup (125ml) vegetable oil
- 2 large eggs
- 1 tsp (5ml) vanilla
Instructions
- Preheat oven to 325F and grease a 9×5″ loaf pan.
- In a large bowl, toss together the flour, sugar, baking soda, and salt.
- In a medium bowl, whisk together the mashed bananas, oil, eggs, and vanilla. Add to the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan.
- Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Notes
Leftovers can be tightly wrapped or stored in an airtight container for up to 3-5 days at room temperature.
Banana bread freezes really well. Tightly double wrap in saran wrap and place in a large freezer ziplock bag. Label and date and store in the freezer for up to 3 months.
Nutrition
- Serving Size:
- Calories: 247
- Sugar: 20.2 g
- Sodium: 214.5 mg
- Fat: 10.1 g
- Carbohydrates: 37.1 g
- Protein: 3.2 g
- Cholesterol: 31 mg
Recipe adapted from Taste of Home. This post was originally published on Dec 21st, 2014 and has been recently updated with more information and changed from Best Ever Banana Bread to Easy Banana Bread for easier searchability. The recipe remains the same:)
This is the most loved Banana loaf in my family, very appreciated also by our friends. I get asked about the recepie, it is just so easy and quickly done. Thank you for sharing it!!
Also all the other delicious recepies from your blog!!
Aww, thank you for your kind words, Brigitte! I’m so happy to hear that:)
Very moist and tasty! A lot of banana bread recipes I’ve made came out very “gummy” in texture. This was perfect in every way! Thank you!
You’re very welcome, Dawn! Thank you for you kind words and feedback:)
Yet, another hit. I bought some very ripe bananas, made3 loaves of your easy recipe bread and 1 banana cake, with cream cheese frosting. Will be sharing my treats tomorrow. Thank you again
Today is the first day I made the banana it’s the best and the only one I will make couldn’t stop eating it
Great
Great banana bread! Finally found a good recipe.
Simple, delicious, dairy-free, always a winner
This is the best banana bread and the simplest my co-workers love it and my family. Delicious and most everytime.
I tried this recipe today and it turned out great!! Yay!!! It was super easy to prepare and used common ingredients that we had in our pantry. I decided to include a half cup of coarsely chopped walnuts to add another flavor to the mix. The banana bread needed about 15 minutes more baking time than what was stated in the directions, but other than that, this recipe was spot on. The bread rose nicely, sliced very well, and had a lovely moist texture. And best of all, it tastes fantastic. Thank you Lily for this recipe! I will be sure to use it again and again. It’s a keeper! 🙂
You’re very welcome, Jody, and thank you for your rave review!
Truly the best banana bread I have ever made. Thank you. I actually use only this recipe when I make it for friends and family and they keep asking for more and more. Thank you
You’re very welcome, Peggy! I’m so glad to hear:)
Best banana bread I have ever made. Instead of loaf pan, I made mine in 3 individual mini loaf pans. Baked about 45 minutes. House smelled amazing. They turned out perfect. So flavorful and tender. Followed everything else to a tee. Thank you for sharing your talent and recipe. God Bless.
You’re very welcome and thank you for your kind words, Carol. Much appreciated!
Do you have a recipe for cranberry bread
Yes, I do:) https://www.littlesweetbaker.com/cranberry-orange-bread/ Enjoy!