Easy Banana Bread

Tiffany Manners

This easy banana bread recipe is a treasured creation, born from the need to make something comforting and delicious out of overripe bananas sitting on the countertop. With just a few pantry staples and a single mixing bowl, this moist, soft, and aromatic bread emerges as a perfect companion for breakfast, afternoon coffee, or as a guilt-free dessert. The mellow sweetness of ripe bananas is complemented by a hint of warm cinnamon, making this classic a beloved favorite across kitchens worldwide.

4.34 from 6 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Bread

Cuisine American

Servings slices

Calories 299 kcal

Equipment

9x5-inch loaf pan
Mixing bowl
Whisk
Rubber spatula
cooling rack
Oven

Ingredients

3 medium ripe bananas mashed; the riper, the better for natural sweetness and moisture
⅓ cup unsalted butter melted and slightly cooled
½ cup granulated sugar you can reduce slightly for less sweetness
1 large egg room temperature for better emulsification
1 tsp vanilla extract use pure vanilla for best flavor
1 tsp baking soda ensure it's fresh for proper rise
¼ tsp salt
1 ½ cups all-purpose flour sifted for lighter texture
½ tsp ground cinnamon optional, for warming flavor
½ cup chopped walnuts or pecans optional, for texture and nutty flavor

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
Mix in the sugar, egg, and vanilla extract until well combined. Use a whisk or wooden spoon to beat gently until the mixture is homogenous.
Add the baking soda and salt, stirring briefly to distribute. Then sprinkle in the cinnamon and gently fold in the flour with a rubber spatula just until no visible streaks remain.
If using nuts, fold them in gently at this stage. Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can replace half of the all-purpose flour with whole wheat flour for a nuttier, slightly denser version.
Swap sugar for maple syrup or honey for natural sweetness. Reduce slightly to account for extra moisture.
To intensify banana flavor, use previously frozen ripe bananas—thawed and drained.

Nutrition

Calories: 299kcalCarbohydrates: 42gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 44mgSodium: 221mgPotassium: 228mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 2mg

We'd love to know if you enjoyed this recipe