Easy Banana Bread Recipe

Easy banana bread recipe with ripe bananas, flour, butter, eggs and spices. This one is so good, you’ll want to make 2 loaves!

Banana bread has been on our to-do list for quite some time now. It’s a classic and we knew we couldn’t miss the opportunity to share our own easy version with you.

Easy Banana Bread RecipeThere are no surprises in our recipe — you’ll find mashed bananas, flour, butter, eggs, baking soda and spices. Nuts are optional, although we do love the added crunch.

You May Also Like: Our Easy Blueberry Muffins Recipe

Our Easy Banana Bread Recipe Starts with the Best Bananas

No matter what recipe you use, remember this. There is no point in baking up a batch of banana bread without using ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, it’s even better. If your bananas are still green, wait a day or two. You won’t regret it.

It’s the bananas that make banana bread so moist, sweet and flavorful.

Classic Banana Bread Recipe

Once you’re ready with your bananas, the rest of the recipe comes together quickly.

No mixer required! All you need is a fork.

You definitely don’t need a mixer to make banana bread — a fork or spatula works perfectly fine.

Treat the batter like muffin or pancake batter. Don’t over mix. You’re only looking to mix everything together until you no longer see streaks of flour. This way, the bread stays on the lighter, moister side instead of heavy and flat.

Classic Banana Bread Recipe

The bread bakes for quite a while – about an hour. Even though that seems like a long time to wait, the smell of banana bread baking in the oven is to die for. Definitely top 10 on our list of best kitchen smells!

You May Also Like These Quick Breads and Muffins

Are you interested in more banana bread ideas? Try these: This easy banana bread recipe from Simply Recipes is similar, but calls for less eggs and butter. You might also like this banana bread recipe from Smitten Kitchen — she adapts the one from Simply Recipes by adding bourbon and spices (yum).

4.8 from 42 reviews
Easy Banana Bread Recipe
Prep time
Cook time
Total time
For the best, most flavorful bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts are completely optional for this. We love the bread both ways, but do enjoy the extra crunch from a handful of walnuts or pecans.

A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.
Yield: 1 loaf, 8 slices
You Will Need
  • 1 1/2 cups (210 grams) all-purpose flour (we use Gold Medal)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 3 medium bananas (heavily speckled or even black bananas are best)
  • 1/2 cup (113 grams or 1 stick) unsalted butter, melted and cooled
  • 3/4 cup (150 grams) packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional
  1. Center a rack in the oven and heat to 350º F. Butter and flour an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
  2. Make Batter: Whisk the flour, baking soda, salt and cinnamon together, set aside.
  3. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.Classic-Banana-Bread-Recipe-Step-1
  4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.Classic-Banana-Bread-Recipe-Step-2
  5. Bake Banana Bread: Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
  6. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
  7. When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
  8. For Storing: It's best to wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days. (Since it's just the two of us, we store in the refrigerator then when we want a slice we'll give it a couple minutes in our toaster oven to warm up).
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

Get Free Recipes by Email

Join over 21,000 home cooks and sign up for our free weekly email with hand- picked recipes, recipe videos and cooking inspiration. Enter your email address below:

150 comments… Leave a Comment
  • Cassandra April 16, 2016, 10:58 am

    In the oven now, batter looks good, easy recipe

  • Padmini rao March 31, 2016, 12:57 am

    Loved the recipe . My banana bread sas perfect :) thank you for the recipe

  • Margie Cunningham March 10, 2016, 10:10 am

    This is the best banana bread recipe. Made it several times. This time baking two, one to share and one for myself. Thank you very much!

  • Lynn February 25, 2016, 8:36 pm

    Great recipe Thanks!

  • Maureen December 28, 2015, 9:30 am

    In the video, I see you put the bread loaf pan in the oven on top of two baking sheets. Why did you do this? Thanks : )

    • Joanne December 29, 2015, 2:00 pm

      Hi Maureen, It’s the equivalent of placing the bread loaf onto an insulated baking sheet, which helps the bottom brown evenly and the bread rise. It isn’t absolutely necessary, though.

  • Ginger December 17, 2015, 1:57 pm

    Wonderful recipe! I did have to make a couple of substitutions because of our family’s gluten/dairy sensitivities, but still turned out wonderful! Instead of butter I used vegetable oil and instead of regular flour I used all-purpose gluten-free flour. It made 24 mini muffins and 6 regular sized ones and they turned out AMAZING! Baked mini muffins for 22 min @350 and kept the other 6 in for 2 more minutes. Hard not to eat them all before company comes because they are so moist and fluffy! :) Next time I will double the recipe for sure!!!!


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky (hopefully fixed soon!). If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: