Soft, moist, and bursting with banana flavor, this banana bread recipe is what cozy weekends are made of. Whether you’re rescuing those overripe bananas or craving something sweet, this classic loaf hits all the right notes. With just a few pantry staples and one bowl, you’ll have the perfect slice for breakfast, brunch, or a comforting snack.
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Why You’ll Love This Recipe
There’s something nostalgic about banana bread, it wraps the kitchen in warm aromas and invites second slices. I still remember the first time I made this for my husband. I had a couple of spotty bananas, not much else, and was short on time. It turned out to be the most praised bake of the week. Moist texture, naturally sweet, and foolproof; that’s why it’s a favorite.
This is the kind of recipe you’ll find yourself returning to, especially on slower mornings. It’s just as welcome next to coffee as it is tucked in a lunchbox. And it’s flexible; add nuts, chocolate chips, or even swirl in cream cheese. If you enjoy seasonal bakes, you’ll probably love this cozy Pumpkin Bread too.
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Banana Bread
This moist and flavorful banana bread is a one-bowl recipe that’s quick to make and perfect for using ripe bananas.
- Total Time: 1 hour
- Yield: 1 loaf 1x
Ingredients
3 ripe bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon (optional)
¾ cup brown sugar
2 eggs
½ cup melted unsalted butter
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Mash bananas in a large bowl. Add eggs, brown sugar, melted butter, and vanilla. Mix well.
3. In another bowl, mix flour, baking soda, salt, and cinnamon.
4. Gently stir dry ingredients into banana mixture until just combined.
5. Pour into prepared loaf pan and smooth the top.
6. Bake 50–60 minutes until toothpick inserted comes out clean.
7. Cool in pan 10 minutes, then transfer to wire rack.
Notes
Add nuts or chocolate chips for extra flavor.
Store in an airtight container at room temp for up to 3 days.
Banana bread freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Ingredients
This banana bread keeps it simple. Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Ripe bananas (mashed) | 3 medium |
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Cinnamon (optional) | 1 tsp |
| Brown sugar | ¾ cup |
| Eggs | 2 large |
| Unsalted butter (melted) | ½ cup |
| Vanilla extract | 1 tsp |
Feel like adding a seasonal touch? Try folding in diced apples like in this Apple Cinnamon Bread.
How to Make Banana Bread
This recipe comes together in minutes and bakes to golden perfection.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Whisk in the eggs, brown sugar, melted butter, and vanilla.
- In another bowl, mix the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the banana mixture. Stir just until combined — don’t overmix.
- Pour the batter into your prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Want something equally simple for fall mornings? Check out this Pumpkin French Toast Casserole.
Tips and Variations
- Use overripe bananas. The blacker the peel, the better the flavor and moisture. They’re the secret to a naturally sweet and rich loaf.
- Don’t overmix. Stirring too much activates gluten, making the bread dense instead of tender.
Variation ideas:
- Add ½ cup chopped walnuts or pecans for crunch.
- Toss in chocolate chips for a dessert-like twist.
- Swirl in peanut butter or Nutella before baking.
For a chocolate variation, you’ll probably enjoy this Zucchini Chocolate Bread, which brings moisture and depth in every bite.
Frequently Asked Questions
How do you keep banana bread moist?
Use very ripe bananas, don’t overbake, and store in an airtight container. You can also wrap it in foil once cooled.
Can I use frozen bananas?
Yes, just thaw them completely and drain any excess liquid before mashing.
Is banana bread better the next day?
It often is! Letting it rest overnight helps the flavors deepen. Just wrap it tightly once it cools.
Can I freeze banana bread?
Absolutely. Wrap slices individually or store the whole loaf. Freeze up to 3 months.
Need another breakfast idea you can prep ahead? You might like this cozy Pumpkin Cream Cheese Baked Oatmeal.
Final Slice
Banana bread is one of those comforting, go-to bakes that never goes out of style. It’s easy, forgiving, and always welcome on the table. Whether you’re making it for breakfast, gifting it to a neighbor, or saving it for weekend snacks, it’s the kind of recipe you’ll bookmark and revisit again and again. Especially if you’re like me; married to someone who always smells something baking and asks, “Is that my favorite one?”
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
