I remember the first time I baked this easy banana bread—I had three overripe bananas and ten minutes to spare, and what came out was a tender, moist loaf that vanished before dinner. This recipe is the kind of pantry-friendly bake you make when you want a reliable treat for breakfast, snack time, or a low-effort dessert. If you like simple loaf recipes, you might also enjoy the Delicious Strawberry Shortcake in 5 Easy Steps for a lighter, fruit-forward dessert option.

Why you’ll love this dish

This banana bread is fast, forgiving, and built for busy kitchens. It leans on three very ripe bananas for sweetness, needs just one bowl, and swaps easily between butter or coconut oil for dairy-free households. It’s sweet enough for kids, comforting enough for company, and unfussy enough for a weeknight bake.

“Best banana bread I’ve made—so moist and easy. Used chocolate chips and it was a hit with the whole family.” — home baker review

Why make it now: you probably have ripe bananas on the counter, want something affordable and cozy, or need a make-ahead breakfast. It’s perfect for brunch, lunchboxes, potlucks, and slicing into sandwiches for an indulgent snack.

Preparing Easy Banana Bread Recipe in 5 Steps

Quick overview so you know what’s coming: preheat the oven and grease a 4×8-inch loaf pan; mash the bananas; stir in melted butter, sugar, egg, and vanilla; add baking soda, salt, and flour with minimal mixing; fold in any optional add-ins; bake 55–60 minutes with a foil shield late in the bake; cool 10 minutes in the pan, then finish cooling on a rack.

This sets expectations: total hands-on time about 15 minutes, bake time roughly 55–60 minutes, and a reliable, single-loaf yield.

What you’ll need

• 3 very ripe bananas (the browner and spottier, the sweeter)
• 1/3 cup melted butter (or coconut oil for dairy-free)
• 3/4 cup granulated sugar (or substitute 2/3 cup honey)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup chopped walnuts or chocolate chips

Notes on ingredients: very ripe bananas have more natural sugars and better banana flavor. If using honey, reduce oven browning slightly—watch the top and tent with foil earlier if needed. Measure flour by spooning into the cup and leveling for accuracy.

How to prepare it

Step 1 — Prep and mash
Preheat the oven to 350°F (175°C). Lightly grease a 4×8-inch loaf pan. Mash the bananas in a large bowl until mostly smooth but still a few small chunks remain.

Step 2 — Combine wet ingredients
Stir the melted butter into the mashed bananas. Add the sugar, beaten egg, and vanilla and whisk until combined. Mixing the sugar in before the egg helps create a stable, tender crumb.

Step 3 — Add dry ingredients
Sprinkle the baking soda and pinch of salt over the wet mixture. Gently fold in the flour with short strokes—stir only until you can’t see dry flour (about 12–15 strokes). Overmixing builds gluten and yields a tougher loaf.

Step 4 — Add mix-ins and bake
Fold in 1/2 cup chopped walnuts or chocolate chips with 2–3 gentle strokes if using. Pour the batter into the prepared pan and smooth the top. Bake 55–60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. After 35 minutes, loosely tent the top with aluminum foil to prevent over-browning while the center finishes baking.

Step 5 — Cool properly
Let the loaf rest in the pan for exactly 10 minutes. Then carefully turn it out onto a wire rack and cool completely before slicing—cutting too soon leads to a gummy crumb.

How to plate and pair

Serve slices plain, toasted, or slathered with butter or cream cheese. For a dessert twist, warm a slice and top with vanilla ice cream and a drizzle of caramel. Banana bread also pairs nicely with coffee or a milky chai for brunch. If you want another loaf-style treat, try the cinnamon-forward cinnamon swirl banana bread for a spiced variation.

Storage and reheating tips

Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator: Keeps 5–7 days if you prefer chilled slices—wrap to prevent drying.
Freezer: Slice and freeze in a sealed bag for up to 3 months; thaw at room temperature or toast frozen slices.
Reheating: Microwave a slice for 10–15 seconds or toast lightly to refresh moisture. Always cool completely before wrapping for storage to avoid condensation and sogginess.

Pro chef tips

• Use very ripe bananas (80%+ brown) for maximum sweetness and flavor intensity.
• Melted butter helps trap air and gives a lighter texture; coconut oil works but slightly changes flavor.
• Fold—don’t beat—the flour to avoid a dense loaf. Stop when the flour just disappears.
• Tent with foil after ~35 minutes to prevent the top from getting too dark while the center finishes.
• Measure flour correctly: spoon the flour into the cup and level with a knife to avoid a dry loaf.

Variations

• Chocolate chip walnut: Add 1/4 cup cocoa powder and 1/2 cup chocolate chips for a chocolate-banana loaf.
• Honey swap: Replace sugar with 2/3 cup honey; reduce oven temp by 25°F and watch for quicker browning.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and check texture; you may need an extra minute or two in the oven.
• Blueberry-banana: Fold in 1 cup fresh or frozen blueberries—toss frozen berries in a tablespoon of flour first to prevent streaking.

Common questions

How ripe should the bananas be?

For best flavor and sweetness, use bananas that are heavily spotted brown (about 80% brown). They’re softer to mash and contain more natural sugars, which deepen the banana flavor.

Can I make this dairy-free?

Yes. Substitute melted coconut oil 1:1 for the butter. The texture is very similar; expect a subtle coconut note.

How do I know when the bread is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs—not wet batter. If the top is browning too fast but the center is underdone, tent with foil and continue baking.

Can I double the recipe?

You can double the ingredients and bake in two pans or one large loaf pan, but baking times will change. Two standard 8×4 pans will bake similarly. One large pan needs extra time—check with a skewer and cover with foil if the top darkens too quickly.

Is it safe to use overripe bananas past a certain point?

Bananas with dark spots and soft texture are ideal. Avoid bananas with mold, off smells, or fermentation. If they’re just very brown and soft, they’re fine for baking.

If you want any adjustments—vegan version, lower sugar, or mixing a streusel topping—tell me which direction and I’ll provide a tested tweak.

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