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.
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 recipe is so good! My entire family loves it!
I’ve made this recipe for a couple years now, it’s fabulous! I relooked this recipe up to print for a gift and noticed it doesn’t have the 1/4 cup milk like the original recipe did…strange. Left out by mistake? Changed on purpose?
Hi Corrina,
You’re right, in recent years I’ve been making this recipe without the milk, so I updated the recipe. I found that the milk was not necessary and made the baking time longer. Sorry for the surprise but I hope you are pleased with the new version.
I made it and everybody loves perfect and easy to make
Thanks
i made it company is coming over they loved the banana bread gave
my friend the recipe ..going to make it again 6 stars i give it
This is THE BEST banana bread ever!! My mom requests it for her birthday present every year. Freezes perfectly. I add walnuts or pecans. So good!!
Hello Lily!
Greetings from Oxnard, California, USA!
I also like this banana bread recipe. I used a sugar substitute and it still came out good. I like your recipes because they are simple and I usually have the ingredients at home. Thank you for your website!
Sincerely,
Iggie (Ignacia)
Hi Iggie,
You’re very welcome and right back at you👋from Ontario, Canada! Thank you so much for taking the time to leave me such a lovely comment – much appreciated🤗
I did enjoy this banana bread. My usual recipe calls for less oil and the addition of sour cream. i was looking to keep it simple and i used this recipe. I did add some cinnamon. Turned out great. The kids enjoyed most of it for their school snack. going to make another loaf tomorrow! thanks Lily!
You’re very welcome and happy to hear your kids enjoyed it!
This is bout the 5th time I have mad made this recipe. Never fails. I toasted Walnuts in the oven and added to the batter. Waiting for it to cool now so that I can glaze it with a cinnamon vanilla glaze! Yum!
Amazing! Simple recipe, Such a great flavor, great results! I made mine with King Arthur gluten free all purpose flour and it tastes like “the real thing”. I also used chocolate chips, and lined my tin with parchment to make it super easy cleanup. Awesome banana bread! Will definitely remake
Wonderful ..made double batch.
Delicious but definitely takes me longer than 10 minutes!!!
I’m apparently just slow.
But it’s most DEFINITELY worth it!!!
Thanks for the amazing recipe!!
You’re very welcome, Sharon, and you’re not slow! I think I’ve just made this recipe so many times over the years, I can do it in my sleep, lol.
I used this recipe today and it was amazing just as described. Simple and straightforward!
The banana bread is perfect for a treat.
Thank you Lily.
You’re very welcome, Juliana, and thank you for your kind words. Enjoy and happy Saturday!
I make this on a weekly basis. Very easy, simple and delicious. It depends on how I feel at the time of baking, I sprinkle some raisins, walnuts shredded coconut and a tad of rum. I do not measure but just eyeball the amount. Not too much.
This is the best banana bread recipe I’ve ever used. Thank you so much for sharing ❤️
You’re very welcome, Angela! So happy you think it’s the best!
it was great .. I added chocolate chips for a change.. yummy
Chocolate chips make everything better. Thank you for your feedback!
Thank you for sharing this wonderful recipe. I added walnuts to it and it turned out very moist with a bit of crunchy. Everyone in the family loved it. Half a cup of vegetable oil seemed a bit too oily, for my next attempt, I will swap 1/3 of it with buttermilk.
Also, is there a particular reason you add wet ingredients to dry ingredients. I, like lot of others, usually do the opposite.
You’re very welcome and thank you for your kind words, Vicky! No particular reason. Either way works. TBH I think it depends on my mood, lol. Enjoy the banana bread and have a great week!
This was (and I’m not exaggerating) the BEST banana bread recipe I’ve EVER made! I can’t say enough good things about it but thank you for sharing.
Thank you so much for your rave review, Jennifer! Enjoy the banana bread!
Thank you Lily….turned out delicious.Happy New Year !
Happy New Year to you, Kevin, and thank you for your feedback!
This is my go to banana bread recipe! We make it every week. Everyone in the family loves it!
I ran out of eggs last time and used two flax eggs instead and it was just as good.!
I made this!!! 😊 easy recipe, great taste and everyone loved it…I added chopped walnuts and some choc chips ❤️