Easy Banana Bread Recipe: Moist, Flavorful, and Simple to Make

Introduction

There’s something truly comforting about a warm slice of Banana Bread straight from the oven. Whether it’s a cozy weekend brunch or an after-school treat, this timeless loaf brings a sweet aroma and tender crumb to any table. With just a few pantry staples and ripe bananas, you can whip up a loaf that your friends and family will rave about.

In the heart of American home kitchens, Banana Bread has become a beloved classic. This recipe leans into that nostalgia, offering a foolproof method that balances sweetness, moisture, and a hint of vanilla. No fancy equipment required just your favorite mixing bowl, a whisk or spatula, and a trusty loaf pan.

Why You’ll Love This Recipe

• Perfectly moist Banana Bread: A generous amount of ripe bananas keeps the crumb tender and melt-in-your-mouth delicious.
• Effortless prep with everyday ingredients: You likely have everything on hand—no last-minute store runs needed.
• Family-friendly flavor: Crowd-pleasing sweetness that appeals to kids and adults alike.
• Customizable mix-ins: From nuts to chocolate chips, you can tailor each loaf to your taste.
• Great for meal prep: Bake once and enjoy slices all week for breakfast, snacks, or even dessert.

Ingredients (With Tips/Substitutions)

To make this Easy Banana Bread, you’ll need the following ingredients:

• Cooking spray
• 8 tablespoons (1 stick) unsalted butter [softened or melted, depending on your preferred crumb texture]
• 1 cup granulated sugar [feel free to swap half for brown sugar for a deeper caramel note]
• 2 large eggs [room temperature for fluffier texture]
• 1/4 cup milk [whole or 2% for richness; nondairy milks work too]
• 1 teaspoon vanilla extract [pure vanilla gives the best flavor]
• 3 medium bananas, very ripe [brown-spotted bananas are ideal for sweetness and moisture]
• 2 cups all-purpose flour [for a lighter loaf, replace ¼ cup with whole wheat flour]
• 1 teaspoon baking soda [ensures proper rise]
• 1/4 teaspoon kosher salt [balances sweetness]
• 1/2 cup chopped nuts or chocolate chips (optional) [walnuts, pecans, or semi-sweet chips]

Step-by-Step Instructions

1. Preheat and prep your pan.
   The first step in baking Banana Bread starts in your oven—set it to 350°F. Line an 8×5-inch loaf pan with parchment paper, leaving an overhang for easy removal. Give the inside a light coat of cooking spray so nothing sticks.
2. Combine butter and sugar.
   Melt the butter gently in the microwave or on low heat, then whisk it together with the granulated sugar until fully incorporated. For a lighter texture, cream softened butter and sugar with a mixer until pale and fluffy.
3. Add the eggs.
   Crack in the eggs one at a time, whisking vigorously after each addition. This step adds air to your batter, contributing to a tender crumb.
4. Stir in milk and vanilla.
   Pour in the milk and vanilla extract, mixing until smooth. These liquids help dissolve the sugar and distribute flavor evenly throughout the loaf.
5. Mash the bananas.
   Next, mash the bananas to infuse your batter with fruit goodness—these ripe bananas are the heart of any Banana Bread. Use a fork for a chunkier texture or a potato masher for a silkier batter.
6. Fold in dry ingredients.
   Sprinkle the flour, baking soda, and kosher salt over your wet mixture. Switch to a spatula and gently fold until no streaks of flour remain. Overmixing can lead to a dense loaf, so stop as soon as the batter is uniform.
7. Add optional mix-ins.
   If you’re using nuts or chocolate chips, sprinkle them in now. Fold them in just enough to distribute evenly—this preserves your batter’s rise.
8. Transfer to the loaf pan.
   Scrape the batter into the prepared pan, using your spatula to smooth the top. Give the pan a gentle tap on the counter to release any large air pockets.
9. Bake to golden perfection.
   Place the pan on the center rack and bake until your Banana Bread is deeply golden on top and a toothpick comes out clean—about 50–65 minutes. Start checking at 50 minutes to avoid overbaking.
10. Cool before slicing.
    Once out of the oven, let your Banana Bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and let it cool another 10 minutes on a wire rack before slicing.

Recipe Variations / Optional Add-Ons

• Gluten-free twist: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Spiced loaf: Add 1 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients.
• Tropical flair: Fold in ¼ cup shredded coconut and a handful of chopped dried pineapple.

Serving Suggestions

• Breakfast toast: Spread each slice with cream cheese or almond butter and top with fresh berries for a balanced morning meal.
• Dessert sundae: Warm a slice and serve ala mode with vanilla ice cream and a drizzle of caramel sauce.
• Lunchbox treat: Pack individual slices in sandwich bags for a sweet pick-me-up on the go.

Storage & Leftover Tips

Store cooled slices tightly wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer keeping, freeze individual slices between parchment sheets in a resealable bag for up to 3 months. To reheat, microwave for 15–20 seconds or toast lightly.

Conclusion & Call to Action

This easy loaf is proof that simple ingredients can yield extraordinary results. With a tender crumb, balanced sweetness, and endless customization options, it’s no wonder this recipe has become a staple in kitchens nationwide.

Ready to bake your own slice of comfort? Share your results and any creative twists in the comments below—and don’t forget to rate this recipe if you love it. Happy baking!

Print Recipe

Easy Banana Bread

A simple and delicious banana bread recipe that is perfect for using up ripe bananas.

Prep Time10 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 15 minutes mins

Servings: 4

Ingredients

Baking Ingredients

• 8 tablespoons unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3 medium bananas, very ripe
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup chopped nuts or chocolate chips optional

Instructions

Baking Instructions

• Preheat your oven to 350°F and prepare the pan by lining an 8x5-inch loaf pan with parchment paper, allowing some excess to hang over the sides. Spray the inside with cooking spray. If you're using nuts, toast 1/2 cup of chopped nuts in the oven for about 10 minutes while it preheats.
• Melt the 8 tablespoons of unsalted butter in the microwave or on the stovetop over low heat. In a large bowl, combine the melted butter with 1 cup of granulated sugar and whisk until mixed well. For a fluffier banana bread, you can soften the butter instead of melting it and cream it with the sugar using a stand mixer.
• Add the 2 large eggs to the bowl and whisk everything together until the mixture is smooth.
• Incorporate 1/4 cup of milk and 1 teaspoon of vanilla extract into the batter by whisking them in.
• Peel and add the 3 very ripe bananas to the mixture. Mash them into the batter using a whisk or a dinner fork. You can choose to leave them chunky or mash until smooth, depending on your preference. For entirely smooth banana bread, mash the bananas separately and then whisk them into the batter.
• Next, add 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of kosher salt to the bowl. Switch to a spatula and gently mix everything until no dry flour remains.
• If you're using them, sprinkle in the toasted nuts or 1/2 cup of chocolate chips and fold them into the batter gently.
• Pour the batter into the prepared loaf pan, using the spatula to scrape out all of the mixture and smooth the top.
• Bake for 50 to 65 minutes, until the top is dark brown with some yellow visible and a toothpick inserted into the center comes out clean. Start checking for doneness at 50 minutes and continue checking every 5 minutes.
• Once baked, let the loaf cool in the pan on a wire rack for about 10 minutes to help it set and make removal easier.
• Using the parchment paper overhang, lift the loaf from the pan and set it on the cooling rack. Allow it to cool for another 10 minutes before slicing.

Notes

To make banana muffins, line a muffin tin with paper liners and fill each cup about 3/4 full, checking for doneness after 20 minutes. This recipe yields around 8 to 10 muffins.

For storage, wrap any leftovers in plastic wrap and keep them at room temperature for several days or wrap the bread in plastic and then aluminum foil to freeze for up to 3 months.