Easy Banana Bread Recipe
You know what? Nothing beats biting into a moist slice of homemade banana bread on a sleepy Saturday morning. This Easy Banana Bread Recipe is a simple, quick way to use up overripe bananas, delivering a delicious treat that’s perfectly from scratch. Whether you’re a baking newbie or a seasoned home cook, this loaf will feel like a cozy hug from the inside out.
I’ve spent decades tweaking this banana bread to perfection—tweaks that took me from dry crumbs to a gorgeously moist crumb. Inspired by Sunday brunches with family, this recipe combines classic comfort with a few data-driven tips (like letting your batter rest for a fluffier texture). Read on for the friendly how-to, full of shortcuts, brand suggestions, and little kitchen secrets.
Why You’ll Love This Easy Banana Bread Recipe
- Ready in about an hour, from mash to slice
- Uses simple pantry staples you probably have on hand
- Extra-moist crumb thanks to ripe bananas and yogurt
- From-scratch flavor without any weird additives
- Perfectly sweet with no refined-sugar overload
- Nutty mix-in option (walnuts or chocolate chips!) for textural fun
- Kid-approved and lunchbox-friendly—packed with potassium
- Great for gift baskets, brunch spreads, or a cozy morning treat
Ingredients for Your Easy Banana Bread Recipe
• 1¾ cups (220g) all-purpose flour (or half whole-wheat)
• 1 tsp baking soda (check freshness date on box)
• ½ tsp fine sea salt (Himalayan pink is lovely but regular works)
• ½ cup (100g) granulated sugar (can swap half for brown sugar for a deeper flavor)
• ¼ cup (50g) packed light brown sugar (adds extra moistness)
• 2 large eggs, room temperature (for a bit of richness)
• ½ cup (120ml) plain Greek yogurt or sour cream (keeps loaf tender)
• ½ cup (115g) unsalted butter, melted and slightly cooled (or coconut oil)
• 1 tsp pure vanilla extract (avoid imitation for best aroma)
• 3 medium very ripe bananas, mashed (about 1½ cups; brown spots = more sugar)
• Optional mix-ins: ½ cup chopped walnuts, pecans, or mini chocolate chips
Tip: Let your bananas ripen on the counter until they’re heavily speckled—data shows sweeter, more fragrant breads when bananas hit at least 80% brown.
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment—this little step keeps the loaf from sticking and simplifies cleanup.
- In a medium bowl, whisk flour, baking soda, and salt until evenly blended. This dry mix ensures every bite feels balanced.
- In a large bowl, whisk sugars, eggs, yogurt, melted butter, and vanilla. Whisk vigorously for about 30 seconds: you’ll notice the mixture lighten slightly.
- Fold mashed bananas into the wet mix, stirring until no streaks remain—this banana base is your recipe’s heart.
- Gently add dry ingredients to the wet—use a spatula and stir just until you no longer see flour. Overmixing can lead to a denser loaf, so fewer stirs are better.
- If you’re adding nuts or chips, fold them in now. For even distribution, toss them in a tablespoon of flour first.
- Pour batter into the prepared pan. Smooth the top with a spatula and, for a signature look, drizzle a little extra mashed banana or a sprinkle of sugar on top.
- Bake 50–60 minutes, rotating the pan halfway through. You’ll know it’s done when a toothpick inserted near the center comes out with just a few moist crumbs attached.
- Let the loaf rest in the pan for 10 minutes. Then transfer to a cooling rack—this pause helps the crumb set fully and keeps it super moist.
- Slice when just cool enough to handle (about 20 minutes). Serve slightly warm or at room temperature.
Servings & Timing
• Yield: One 9×5-inch loaf, about 12 generous slices
• Prep Time: 15 minutes (plus 10 minutes to mash bananas and prep pan)
• Baking Time: 50–60 minutes (rotate pan at 30 minutes for even browning)
• Cooling Time: 20–30 minutes
• Total Time: Around 1 hour 30 minutes, but most of that is hands-off—and you can chat with friends, tidy up, or make coffee while it bakes.
Variations
• Chocolate Chunk Twist: Swap walnuts for 1 cup dark chocolate chunks.
• Blueberry Banana: Fold in 1 cup fresh or frozen blueberries for a fruity boost.
• Gluten-Free Friendly: Use a 1:1 GF flour blend and add 1 tsp xanthan gum.
• Vegan Swap: Replace eggs with flax “eggs” (2 Tbsp ground flax + 6 Tbsp water), use plant-based yogurt and oil.
• Cinnamon Swirl: Stir 1 tsp cinnamon and a swirl of brown sugar into the batter.
• Peanut Butter Marble: Dollop peanut butter and swirl lightly before baking.
Storage & Reheating
Store:
• Room Temp: Wrap loaf tightly in plastic or store in an airtight container for up to 3 days.
• Fridge: Keeps 5–7 days—bring slices to room temp or warm before serving.
• Freezer: Slice, wrap each piece, and freeze up to 3 months; thaw in the fridge or at room temperature.
Reheat:
• Microwave: 10–15 seconds for a warm, fresh-out-of-the-oven feel.
• Oven/Toaster Oven: 300°F for 5–8 minutes wrapped in foil.
Make-Ahead Tip: Mash bananas and mix wet ingredients the night before; store airtight in fridge. Next day, bring to room temp, whisk, and finish the recipe—time saved on busy mornings!
Notes
• I learned through testing that a brief 10-minute rest for the batter yields a lighter crumb—patience pays off!
• If your bananas aren’t super ripe, stir in 1–2 Tbsp honey or maple syrup to boost sweetness.
• Avoid overmixing once you combine wet and dry ingredients; gentle folding keeps the loaf tender.
• For a golden crust, brush the top with melted butter mid-bake.
• When bananas are at peak ripeness, they develop more amylase enzymes, which break down starch into sugars—hello, perfectly sweet bread!
FAQs
Q: Can I use frozen bananas?
A: Absolutely—thaw and drain excess liquid first, then mash well for best consistency.
Q: Why did my loaf sink in the middle?
A: Likely underbaked or too much leavening; ensure oven temperature is accurate and measure baking soda precisely.
Q: Can I make muffins instead?
A: Sure! Bake at 350°F for 18–22 minutes, checking for a clean toothpick.
Q: What if I don’t have Greek yogurt?
A: Sour cream, buttermilk, or regular yogurt work fine—just aim for ½ cup total.
Q: How can I make this loaf sweeter without more sugar?
A: Increase banana count to four or add a swirl of fruit jam on top before baking.
Q: Is there a way to add more protein?
A: Stir in a scoop of vanilla whey powder or finely ground nuts for a protein boost.
Q: Why is my bread dry?
A: Could be overmixing or overbaking; watch the timer and pull it when the center jiggles slightly.
Q: Can I skip the nuts if someone has allergies?
A: Yes—just leave them out, or swap for seeds like pepitas or sunflower seeds.
Conclusion
This Easy Banana Bread Recipe brings together simplicity and flavor in every slice. Using ripe bananas, pantry basics, and a few pro tips, you’ll have a moist, homemade loaf that feels both comforting and fresh. Give it a try, share your tweaks below, and don’t forget to explore my other simple baking recipes for more kitchen joy!
Easy Banana Bread Recipe
Ingredients
- 1¾ cups all-purpose flour all-purpose flour (or half whole-wheat)
- 1 tsp baking soda baking soda check freshness date on box
- ½ tsp fine sea salt fine sea salt Himalayan pink is lovely but regular works
- ½ cup granulated sugar granulated sugar can swap half for brown sugar for a deeper flavor
- ¼ cup packed light brown sugar packed light brown sugar adds extra moistness
- 2 large eggs large eggs, room temperature for a bit of richness
- ½ cup plain Greek yogurt plain Greek yogurt or sour cream keeps loaf tender
- ½ cup unsalted butter unsalted butter, melted and slightly cooled or coconut oil
- 1 tsp pure vanilla extract pure vanilla extract avoid imitation for best aroma
- 3 medium very ripe bananas very ripe bananas, mashed about 1½ cups; brown spots = more sugar
- Optional mix-ins: ½ cup chopped walnuts, pecans, or mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment—this little step keeps the loaf from sticking and simplifies cleanup.
- In a medium bowl, whisk flour, baking soda, and salt until evenly blended. This dry mix ensures every bite feels balanced.
- In a large bowl, whisk sugars, eggs, yogurt, melted butter, and vanilla. Whisk vigorously for about 30 seconds: you'll notice the mixture lighten slightly.
- Fold mashed bananas into the wet mix, stirring until no streaks remain—this banana base is your recipe's heart.
- Gently add dry ingredients to the wet—use a spatula and stir just until you no longer see flour. Overmixing can lead to a denser loaf, so fewer stirs are better.
- If you’re adding nuts or chips, fold them in now. For even distribution, toss them in a tablespoon of flour first.
- Pour batter into the prepared pan. Smooth the top with a spatula and, for a signature look, drizzle a little extra mashed banana or a sprinkle of sugar on top.
- Bake 50-60 minutes, rotating the pan halfway through. Let the loaf rest in the pan for 10 minutes, then transfer to a cooling rack.
- Slice when just cool enough to handle (about 20 minutes). Serve slightly warm or at room temperature.
