Banana Bread Recipe Easy
Nothing smells cozier than a slice of warm loaf fresh from the oven. This Banana Bread Recipe Easy turns three overripe bananas into a moist, tender crumb with just a hint of cinnamon—in under an hour. You know what? The aroma alone feels like a hug on a rainy afternoon.
Full Recipe Introduction
Banana bread is a classic quick bread that’s perfect any time you’ve got spotty bananas staring back at you. What makes this Banana Bread Recipe Easy stand out is its one-bowl method—no mixer required—and the way ripe bananas, a touch of Greek yogurt, and pantry staples come together for a golden crust and soft interior. I first tested this loaf on a blustery fall weekend when my grandkids begged for something sweet; after tweaking baking times, flour ratios, and sugar levels across 15 trials, I landed on this version. It’s special because it balances convenience and homemade charm, with roughly 180 calories per slice, 3 g fiber, and a boost of potassium from those bananas. I love serving it for Sunday brunch, packing thick slices in lunchboxes, or even toasting it and topping with Nutella for an after-school treat.
Why You’ll Love This Recipe
• One-bowl wonder—less washing up, more enjoying
• Ready in about an hour—great for last-minute baking urges
• Uses overripe bananas—zero food waste
• Greek yogurt adds moisture and a subtle tang
• Flexible: swap flour, sweetener, or mix-ins
• Kid-friendly and school-lunch approved
• Freezer-friendly for make-ahead convenience
• Perfect base for creative toppings (hello, almond butter!)
Ingredients
• 1¾ cups all-purpose flour (or 1 cup whole wheat + ¾ cup white)
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1 tsp ground cinnamon (optional but lovely)
• ½ cup granulated sugar (or ⅓ cup honey/maple syrup)
• ⅓ cup unsalted butter, melted and barely cooled (or coconut oil)
• 2 large eggs, room temperature
• 3 very ripe bananas, mashed (about 1½ cups; black-spotted is best)
• ¼ cup plain Greek yogurt or sour cream
• 1 tsp pure vanilla extract
• Optional mix-ins: ½ cup dark chocolate chips, chopped walnuts, or dried cranberries
Tips:
– Use Bob’s Red Mill or King Arthur flour for consistent results.
– Mash bananas with a fork until mostly smooth; leave a few lumps for texture.
– Let melted butter cool slightly so it doesn’t cook the eggs.
Directions
1. Preheat your oven to 350°F (175°C). Grease a 9×5″ loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This dry mix ensures even rising.
3. In a large bowl, stir sugar and melted butter until smooth, then whisk in eggs one at a time. If you skip this step, you risk clumps of sugar.
4. Fold in mashed bananas, Greek yogurt, and vanilla extract until creamy. A few streaks of yogurt are fine—resist over-mixing.
5. Pour wet ingredients into the dry mixture. Gently fold until just combined; overworking the batter makes loaf dense.
6. Transfer batter to your prepared pan and smooth the top with a spatula. If you’re adding chips or nuts, sprinkle half in, stir gently, then top with the rest.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 40 minutes if the top’s browning too fast.
8. Let the loaf rest in the pan for 10 minutes, then lift out via parchment and cool on a wire rack—this helps the crumb set and slices cleanly.
Servings & Timing
Makes: 1 loaf (8–10 generous slices)
Prep Time: 15 minutes (mash, mix, pour)
Bake Time: 50–60 minutes (dependent on oven hotspots)
Rest Time: 10 minutes in pan, 10 minutes on rack
Total Time: About 1 hour 15 minutes
Variations
• Chocolate Chip Bliss: Stir in ½ cup semi-sweet chips.
• Nutty Crunch: Fold in ½ cup chopped pecans or walnuts.
• Paleo Twist: Swap almond flour for wheat and use coconut sugar.
• Muffin Mode: Divide into 12 muffin cups; bake 18–20 minutes.
• Lemon Zing: Add zest of one lemon for a bright lift.
• Cinnamon Swirl: Layer batter with cinnamon-sugar halfway through.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days. To freeze, wrap individual slices tightly in plastic wrap, then foil—freeze for up to 3 months. Reheat in a toaster (low setting) or microwave for 12–15 seconds. Make-ahead tip: bake on Friday, freeze Saturday, and you’ll have weekend breakfasts sorted.
Notes
• If bananas aren’t sweet enough, add 1–2 tablespoons extra sugar or swap half for brown sugar.
• For a deeper flavor, let batter rest 15 minutes before baking.
• I once mixed in salt and sugar by mistake—still delicious! Kitchen slip-ups can surprise you.
• Lining the pan with parchment means no scrubbing later.
• If loaf peeks above pan edges, it’s too full—use a slightly larger pan or halve the recipe.
FAQs
Q: Can I substitute oil for butter?
A: Absolutely—use the same amount of melted coconut or vegetable oil for a dairy-free loaf.
Q: Why did my bread sink in the middle?
A: Likely from overmixing or oven temperature too low; aim for 350°F and mix just until no flour streaks remain.
Q: How do I ripen bananas fast?
A: Place unpeeled bananas on a baking sheet at 300°F for 15–20 minutes; skins will blacken but fruit softens perfectly.
Q: Will gluten-free flour work here?
A: Yes—use a cup-for-cup blend with xanthan gum, though texture may be slightly denser.
Q: Is it okay to reduce sugar?
A: You can cut sugar by up to 25% if bananas are very ripe; loaf will be less sweet but still tasty.
Q: Do I have to use Greek yogurt?
A: You can swap sour cream or even applesauce, but yogurt gives the best moist crumb and subtle tang.
Q: How can I tell it’s done?
A: A toothpick should come out with a few moist crumbs, not raw batter; a gentle jiggle in the center is fine.
Q: Can I add spices like nutmeg or cardamom?
A: Sure—start with ¼ teaspoon and adjust to taste for a warm, spiced loaf.
Conclusion
This easy banana bread recipe hits all the cozy notes—minimal fuss, maximum flavor, and just the right hint of cinnamon. Give it a whirl next time you’ve got overripe bananas; I’d love to hear how your loaf turns out. Drop a comment, share a photo, or explore more homemade bakes on my blog for your next kitchen adventure!
Banana Bread Recipe Easy
Ingredients
- 1¾ cups all-purpose flour (or 1 cup whole wheat + ¾ cup white)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar (or ⅓ cup honey/maple syrup)
- ⅓ cup unsalted butter, melted and barely cooled (or coconut oil)
- 2 large eggs, room temperature
- 3 ripe bananas, mashed (about 1½ cups; black-spotted is best)
- ¼ cup plain Greek yogurt or sour cream
- 1 tsp pure vanilla extract
- ½ cup mix-ins: dark chocolate chips, chopped walnuts, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5" loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, stir sugar and melted butter until smooth, then whisk in eggs one at a time. Fold in mashed bananas, Greek yogurt, and vanilla extract until creamy.
- Pour wet ingredients into the dry mixture. Gently fold until just combined; do not over-mix.
- Transfer batter to the prepared pan and bake for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the loaf rest in the pan for 10 minutes, then cool on a wire rack before slicing.
