Deliciously Easy Banana Bread Recipe You’ll Love to Make!
Let’s talk banana bread recipe for a minute. You know what’s wild? Every time I buy bananas, I swear there are still two turning brown and sad on the counter by the end of the week. Happens every time (it’s like a banana conspiracy). Sound about right? Well, now’s the best chance to turn those “oops” bananas into the most delicious treat ever. I’m constantly tinkering, so if you’re after something speedy, check out this super easy [easy 3-ingredient moist banana bread] version too. But let’s dig into the classic today! 
Banana Bread Ingredients
Honestly, you don’t need anything fancy. This banana bread recipe is pretty forgiving, which is just what my clumsy brain needs some days. Here’s what you’ll want to rummage up:
- 3 or 4 super ripe bananas (honestly, the browner, the better)
- 1/2 cup melted butter
- 3/4 cup sugar (can go less if you like it less sweet)
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 and 1/2 cups all-purpose flour
Some folks add nuts or chocolate chips, but that’s playing with fire if you ask my little brother who’s strictly a purist. Me? I throw in extra stuff when nobody’s watching.
Here’s a tip others skip: Don’t overmix. The batter will look lumpy, and that’s A-OK. Seriously, I’ve made this banana bread recipe with my toddler, and his mixing is about as chaotic as it gets, but it’s always tasty in the end.
How to Make Banana Bread with video
Alright. Making banana bread is so simple, you could probably do it while half-asleep (no judgment, last week’s me). Here’s the normal step-by-step, and if you’re more of a “show me” person, don’t skip the video above for real-life goofs and all:
Start by preheating your oven to 350°F and greasing a loaf pan. Mash your bananas in a big bowl (let out that Monday frustration, it helps). Stir in melted butter—don’t panic if it looks odd, that’s fine. Add sugar, egg, and vanilla next.
Mix baking soda and salt in. Pour in flour and fold together till just mixed. Like I said before, lumpy is the way.
Pour it all into your pan. Pop it in the oven. Bake until a wooden skewer poked in the center comes out clean, usually 50-60 minutes. My neighbor says she does 55 exactly, but my oven’s rebellious so I always start checking a bit early.
That’s it. Overall, the hardest part is waiting for the dang thing to cool.
Darn, this banana bread recipe saved my breakfast game! My kids fight over the last slice every Sunday – and I never even liked banana bread before.
Ingredient
Amount
Substitution
Ripe Bananas
3-4 bananas
Applesauce (for sweetness)
Melted Butter
1/2 cup
Vegetable oil or coconut oil
Granulated Sugar
3/4 cup
Honey or maple syrup
All-Purpose Flour
1 and 1/2 cups
Whole wheat flour or almond flour
Egg
1 egg
Flaxseed meal for vegan option
Can You Freeze Banana Bread?
Yes! Oh, 100 times yes. I freeze banana bread all the time. Sometimes it’s because I made a double batch, sometimes I’m just hiding the leftovers from my kids (honesty, right?).
Just let it cool completely before wrapping. I wrap mine in plastic, then into a zip bag. Double protection. You can freeze the whole loaf or do thick slices for grab-and-go breakfasts. Honestly, it’s a lifesaver after a busy week. To thaw, just leave a slice on the counter for a bit, or give it a quick zap in the microwave. Still crazy tasty—almost suspiciously so for something forgotten at the back of the freezer.
Test Kitchen Tips
If you want the best banana bread every time, I’ve got some old family advice (and a few goofs of my own).
Don’t do bananas that are still yellow, trust me. You get bland bread and I swear it tastes kind of…eh. If all you have is barely-ripe fruit, stick them in a paper bag with an apple overnight.
Butter makes it taste richer, but you can swap in oil if you need it dairy-free. Tried both, both work.
Let the loaf rest after baking. I know it’s hard to wait but warm banana bread falls apart and you wind up eating it with a spoon (guilty). If I’m impatient, I’ll just cut an end off and let the rest cool in the pan.
Try this: toss a handful of chocolate chips or walnuts on top before baking. You might need to guard the oven like a hawk, their smell is unbeatable.
If you want a wild spin, here’s a fun twist: make [banana bread cookies] for bite-sized snacks. It’s the recipe we take camping, no plates needed.
Substitutions for a Healthy Banana Bread
People ask me all the time, “How can I make this banana bread recipe healthier without wrecking the taste?” Great question! Luckily, I’ve tried most swaps when my pantry was running low or diet goals were high and mighty (ha, as if):
You can use applesauce instead of butter for a light version. Does it taste exactly the same? No, but close enough.
Switch in whole wheat flour for part or all of the white flour. The loaf is a bit denser, sure, but still super satisfying.
Add flaxseeds or chia right into the batter (no one will notice, promise). Even my skeptical cousin said it tasted normal, which is a win.
Cut back on sugar and use those ultra-ripe bananas to bring the sweetness naturally. I usually go with half when I know the bananas are like brown mush.
Try almond flour if you’re gluten-free. I stumbled on [almond flour banana bread] the other day and, not gonna lie, the whole pan was gone before I remembered to take a photo.
You don’t have to give up flavor just to make it a bit healthier. Tinker till you find your happy banana place.
Common Questions
How do I know when banana bread is done?
Stick a skewer in the middle. If it comes out clean (or with just a few crumbs) you’re golden.
Can I use frozen bananas?
Yes, just thaw them first and drain any extra liquid. Works great and nobody will know the difference.
How do I store leftover banana bread?
I wrap mine in foil or keep it in a container on the counter. It’ll stay good for a couple days, longer if you hide it in the fridge.
Why did my loaf sink in the middle?
Probably overmixing or underbaking. Don’t stress though—it’ll still taste amazing.
Can I double the recipe?
Absolutely, just bake in two loaf pans or one big one (might need a tad more baking time).
Give Your Kitchen That Five-Star Bakery Feel
So there you go—my favorite strategy for a foolproof banana bread recipe, plus a few sneaky upgrades to keep things exciting. Don’t forget, banana bread’s easy to dress up or strip down depending on your mood (or what’s hiding in your fruit bowl). If you want to see some more bananas-in-action, check out these helpful videos from [Banana Banana Bread Recipe (with Video)] and this classic [Banana Bread Recipe (With Video)].
Now, go use up those spotty bananas—and don’t be surprised when the smell of baking banana bread has neighbors peeking in, hoping for a slice!
Classic Banana Bread
This classic banana bread is a warm, comforting treat that turns overripe bananas into a delicious loaf. It's simple, forgiving, and can be easily customized with nuts or chocolate chips.
Ingredients
Method
Preparation- Preheat your oven to 350°F and grease a loaf pan.
- Mash the ripe bananas in a big bowl.
- Stir in the melted butter until well combined.
- Add in the sugar, egg, and vanilla. Mix until blended.
- In a separate bowl, combine baking soda and salt, then add to the mixture.
- Pour in all-purpose flour and fold together until just mixed — batter should be lumpy.
- Pour the mixture into the prepared loaf pan.
Baking- Bake in the preheated oven for about 50-60 minutes, or until a wooden skewer poked in the center comes out clean.
Cooling- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 160mgFiber: 1gSugar: 10g
Notes
Don't overmix the batter. Feel free to add nuts or chocolate chips if desired. Let the loaf rest before slicing to avoid it falling apart.
Tried this recipe?Let us know how it was!
Alright. Making banana bread is so simple, you could probably do it while half-asleep (no judgment, last week’s me). Here’s the normal step-by-step, and if you’re more of a “show me” person, don’t skip the video above for real-life goofs and all:
Start by preheating your oven to 350°F and greasing a loaf pan. Mash your bananas in a big bowl (let out that Monday frustration, it helps). Stir in melted butter—don’t panic if it looks odd, that’s fine. Add sugar, egg, and vanilla next.
Mix baking soda and salt in. Pour in flour and fold together till just mixed. Like I said before, lumpy is the way.
Pour it all into your pan. Pop it in the oven. Bake until a wooden skewer poked in the center comes out clean, usually 50-60 minutes. My neighbor says she does 55 exactly, but my oven’s rebellious so I always start checking a bit early.
That’s it. Overall, the hardest part is waiting for the dang thing to cool.
Darn, this banana bread recipe saved my breakfast game! My kids fight over the last slice every Sunday – and I never even liked banana bread before.
| Ingredient | Amount | Substitution |
|---|---|---|
| Ripe Bananas | 3-4 bananas | Applesauce (for sweetness) |
| Melted Butter | 1/2 cup | Vegetable oil or coconut oil |
| Granulated Sugar | 3/4 cup | Honey or maple syrup |
| All-Purpose Flour | 1 and 1/2 cups | Whole wheat flour or almond flour |
| Egg | 1 egg | Flaxseed meal for vegan option |
Can You Freeze Banana Bread?
Yes! Oh, 100 times yes. I freeze banana bread all the time. Sometimes it’s because I made a double batch, sometimes I’m just hiding the leftovers from my kids (honesty, right?).
Just let it cool completely before wrapping. I wrap mine in plastic, then into a zip bag. Double protection. You can freeze the whole loaf or do thick slices for grab-and-go breakfasts. Honestly, it’s a lifesaver after a busy week. To thaw, just leave a slice on the counter for a bit, or give it a quick zap in the microwave. Still crazy tasty—almost suspiciously so for something forgotten at the back of the freezer.
Test Kitchen Tips
If you want the best banana bread every time, I’ve got some old family advice (and a few goofs of my own).
Don’t do bananas that are still yellow, trust me. You get bland bread and I swear it tastes kind of…eh. If all you have is barely-ripe fruit, stick them in a paper bag with an apple overnight.
Butter makes it taste richer, but you can swap in oil if you need it dairy-free. Tried both, both work.
Let the loaf rest after baking. I know it’s hard to wait but warm banana bread falls apart and you wind up eating it with a spoon (guilty). If I’m impatient, I’ll just cut an end off and let the rest cool in the pan.
Try this: toss a handful of chocolate chips or walnuts on top before baking. You might need to guard the oven like a hawk, their smell is unbeatable.
If you want a wild spin, here’s a fun twist: make [banana bread cookies] for bite-sized snacks. It’s the recipe we take camping, no plates needed.
Substitutions for a Healthy Banana Bread
People ask me all the time, “How can I make this banana bread recipe healthier without wrecking the taste?” Great question! Luckily, I’ve tried most swaps when my pantry was running low or diet goals were high and mighty (ha, as if):
You can use applesauce instead of butter for a light version. Does it taste exactly the same? No, but close enough.
Switch in whole wheat flour for part or all of the white flour. The loaf is a bit denser, sure, but still super satisfying.
Add flaxseeds or chia right into the batter (no one will notice, promise). Even my skeptical cousin said it tasted normal, which is a win.
Cut back on sugar and use those ultra-ripe bananas to bring the sweetness naturally. I usually go with half when I know the bananas are like brown mush.
Try almond flour if you’re gluten-free. I stumbled on [almond flour banana bread] the other day and, not gonna lie, the whole pan was gone before I remembered to take a photo.
You don’t have to give up flavor just to make it a bit healthier. Tinker till you find your happy banana place.
Common Questions
How do I know when banana bread is done?
Stick a skewer in the middle. If it comes out clean (or with just a few crumbs) you’re golden.
Can I use frozen bananas?
Yes, just thaw them first and drain any extra liquid. Works great and nobody will know the difference.
How do I store leftover banana bread?
I wrap mine in foil or keep it in a container on the counter. It’ll stay good for a couple days, longer if you hide it in the fridge.
Why did my loaf sink in the middle?
Probably overmixing or underbaking. Don’t stress though—it’ll still taste amazing.
Can I double the recipe?
Absolutely, just bake in two loaf pans or one big one (might need a tad more baking time).
Give Your Kitchen That Five-Star Bakery Feel
So there you go—my favorite strategy for a foolproof banana bread recipe, plus a few sneaky upgrades to keep things exciting. Don’t forget, banana bread’s easy to dress up or strip down depending on your mood (or what’s hiding in your fruit bowl). If you want to see some more bananas-in-action, check out these helpful videos from [Banana Banana Bread Recipe (with Video)] and this classic [Banana Bread Recipe (With Video)].
Now, go use up those spotty bananas—and don’t be surprised when the smell of baking banana bread has neighbors peeking in, hoping for a slice!
Classic Banana Bread
Ingredients
Method
- Preheat your oven to 350°F and grease a loaf pan.
- Mash the ripe bananas in a big bowl.
- Stir in the melted butter until well combined.
- Add in the sugar, egg, and vanilla. Mix until blended.
- In a separate bowl, combine baking soda and salt, then add to the mixture.
- Pour in all-purpose flour and fold together until just mixed — batter should be lumpy.
- Pour the mixture into the prepared loaf pan.
- Bake in the preheated oven for about 50-60 minutes, or until a wooden skewer poked in the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Nutrition
Notes
