Name: Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar (optional); 2 large eggs; 1/3 cup melted butter or vegetable oil; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon (optional); 1/2 cup chopped walnuts, pecans, or chocolate chips (optional)

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Why You’ll Love This Recipe

This Banana Bread is incredibly soft, flavorful, and easy to whip up in one bowl. It’s the perfect use for overripe bananas and requires no mixer or fancy techniques. You’ll love how adaptable it is—whether you like it plain, studded with nuts, or loaded with chocolate chips, it never fails to deliver comfort and deliciousness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananas
all-purpose flour
granulated sugar
brown sugar (optional, for added moisture)
eggs
butter or oil
baking soda
salt
vanilla extract
cinnamon (optional)
optional mix-ins: chopped walnuts, pecans, chocolate chips

Directions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash ripe bananas until smooth.
Add melted butter or oil, eggs, sugar, and vanilla extract. Stir until well combined.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using.
Add the dry ingredients to the banana mixture and stir until just combined. Do not overmix.
Fold in any optional mix-ins like nuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf, about 8 to 10 slices.
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

Variations

Chocolate Chip Banana Bread: Stir in ½ to 1 cup of chocolate chips.
Nutty Version: Add chopped walnuts or pecans for crunch and flavor.
Banana Muffins: Divide batter into a muffin tin and bake for 18–22 minutes.
Whole Wheat: Substitute half the flour with whole wheat flour for added fiber.
Dairy-Free: Use plant-based oil or vegan butter and a dairy-free milk substitute if needed.

Storage/Reheating

Store Banana Bread at room temperature, wrapped tightly, for up to 3 days.
For longer storage, refrigerate for up to 1 week.
To freeze, wrap the cooled loaf or individual slices in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave slices in 30-second intervals to reheat.

FAQs

How ripe should the bananas be?

The riper the better—look for bananas with brown spots or even blackened skins for the sweetest flavor.

Can I make this recipe without eggs?

Yes, use a flax egg or egg replacer to make it egg-free.

What if I only have two bananas?

You can still make the bread—reduce the flour slightly or add a bit of yogurt or applesauce for moisture.

Can I use frozen bananas?

Yes, thaw and drain excess liquid before using in the batter.

Why did my banana bread sink in the middle?

Overmixing, underbaking, or too much leavening can cause sinking. Be sure to follow the recipe and check for doneness.

Can I reduce the sugar?

Yes, feel free to adjust the sugar to your taste. You can also use honey, maple syrup, or coconut sugar as alternatives.

How do I make the crust crispier?

Bake the bread a little longer or at a slightly higher temperature (about 360°F) for a firmer crust.

Can I add fruit like blueberries?

Yes, gently fold in blueberries or diced apples for a fruity twist.

What’s the best way to mash bananas?

A fork works great, or use a potato masher for an extra-smooth consistency.

How do I know when it’s done baking?

Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Conclusion

Banana Bread is a classic, comforting treat that’s incredibly easy to make and endlessly versatile. With its moist texture, rich banana flavor, and adaptability, it’s the kind of recipe you’ll want to keep in your regular rotation. Whether enjoyed warm from the oven or toasted the next day, this homemade favorite never goes out of style.

Banana Bread

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Banana Bread is a moist, tender quick bread made with ripe bananas and pantry staples. It’s a comforting and versatile treat perfect for breakfast, snacking, or dessert.

Author: Laura
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8–10 slices)
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
Add melted butter or oil, eggs, granulated sugar, brown sugar (if using), and vanilla extract. Stir until well combined.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the banana mixture. Stir until just combined; do not overmix.
Fold in any optional mix-ins such as chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with lots of brown spots for the best flavor.
Do not overmix the batter to keep the bread soft and tender.
Let the banana bread cool fully before slicing for clean cuts.
Add-ins like nuts or chocolate chips enhance texture and flavor.

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 220
Sugar: 14g
Sodium: 210mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg