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
Directions
  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.

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153 comments… Leave a Comment
  • Natasha June 19, 2016, 11:39 am

    Hi there, looking forward to trying this recipe. I only have two large ripe bananas. Would this be ok? Or do i need to cut the recipe down?

    Reply
    • Joanne June 19, 2016, 11:45 am

      Two large bananas should be fine. The bread is really moist, so if you’re a little low on banana things should still work out perfectly fine.

      Reply
  • Jennifer May 20, 2016, 1:51 am

    I have been testing lots of banana bread recipes as of late. Yours will be next tomorrow. Cannot wait. I am in search of a great loaf pan for quick breads and yours look really good. Would you mind sharing the source? Thank you!

    Reply
  • Cassandra April 16, 2016, 10:58 am

    In the oven now, batter looks good, easy recipe

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

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

    Reply
  • 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!

    Reply
  • Lynn February 25, 2016, 8:36 pm

    Great recipe Thanks!

    Reply
  • 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 : )

    Reply
    • 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.

      Reply
  • 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!!!!

    Reply
  • Rubi November 29, 2015, 11:13 am

    My14 year daughter will try it today. Looking forward to 3 batches. 4family and teacher. Thanks

    Reply
  • Judy Tan October 12, 2015, 12:13 am

    Wonderful recipe! Have made this twice – once with oat meal flour and once with spelt flour, both times also added poppy seeds instead of nuts, and substituted organic coconut oil instead of butter. Also used only 50g brown sugar since we find the banana sweet enough. Both times the bread came out soft and fluffy, with nice crunchy crust all around. Kids and friends love them. So easy and pretty fail safe. Thank you very much for the fantastic recipes! Oh also have been loving your blueberry and strawberry muffins – they are now my go to staples (with modification for flour/sugar substitute) for kids snacks and lunch box.
    5 stars

    Reply
  • Rita October 6, 2015, 10:16 am

    Hi Joanne and Adam! I’m going to try your recipe for the Banana Bread and I would like to add chocolate chips! How much I can add in chocolate chips? Thanks

    Reply
    • Joanne October 6, 2015, 2:45 pm

      Hi Rita, A 1/2 cup to 3/4 of a cup of chocolate chips should do it.

      Reply
  • Kim kellner September 26, 2015, 7:16 pm

    oh how you’re video inspired me! this bread is the best thing since the sliced stuff! interesting. you’re video shows the dumping of two eggs, but directions call for lightly beaten. both ok?

    Reply
    • Joanne October 16, 2015, 12:59 pm

      Good catch. Both work out okay!

      Reply
  • Cher August 25, 2015, 1:05 pm

    I make this using your recipe quite often and my family loves it! Trying to today with the bananas and a zucchini out of our garden. Smells delish in my house right now!!! Perfect summer day for baking here in the Great Midwest! ☀️

    Reply
  • Karen July 12, 2015, 10:06 pm

    Delicious – 5 stars! Thanks for sharing!

    Reply
  • SongG June 28, 2015, 3:40 pm

    I made this banana bread 3 times last week, they tasted really great! My family and friends are all love them. Thank you Joanne and Adam, this recipe is awesome, easy and simple, I have shared it with several friends.

    Reply
  • Becky June 23, 2015, 12:44 pm

    I want to try this recipe, but can I use oil instead of butter? And if so do I use the same amount of oil as the butter?

    Reply
    • Joanne July 2, 2015, 11:28 am

      Yes, simply use the same amount of oil as the butter called for in our recipe.

      Reply
  • Jeantelle April 6, 2015, 2:33 pm

    I used your recipe to make banana muffins and they are delicious! Thank you!

    Reply
  • Slyman March 28, 2015, 8:47 am

    The bread is in the oven, try substituting the butter with organic coconut oil! Fantastic!!

    Reply
  • Heidi March 11, 2015, 10:14 pm

    Hi! We tried this recipe (twice) and it was GREAT! I wonder if you could substitute the bananas for apples? If so, should we cook it like in the apple pie cupcakes or something else?

    Reply
    • Joanne March 12, 2015, 10:30 am

      Hi Heidi, So glad you enjoyed the bread. I bet substituting the banana for apples will work. Keep in mind that the banana adds a lot of moisture to the bread so you may want to consider using some applesauce as well as cut up apples. Cooking the apples like we do in our apple pie cupcakes is a good idea, too. If you try it, let us know how it turns out!

      Reply
  • Rebecca March 3, 2015, 12:13 pm

    Love. This. Bread! How long would I bake if I wanted to do muffins instead?

    Reply
    • Joanne March 3, 2015, 2:29 pm

      Thanks! You should definitely be able to make muffins. Keep in mind the bake time will be a lot shorter. I’d guess around 20 minutes, but stay close and keep an eye on them while they bake.

      Reply
  • Christine Harvell February 21, 2015, 10:36 am

    I have always intended but never found time, to make use of bananas that sat too long and became “unappetizing” to just peel and eat. The artic temps in the Poconos this week forced me to just stay at home and catch up on things so it was the perfect time to try my hand at banana bread. I looked through MANY recipes, but what I really was drawn to was how thoroughly you explained the steps and how simple the ingredients were, which I already had on hand. I too, doubled the recipe and used a tad bit less sugar and the results were SO WONDERFUL. We really enjoyed it so this will be my “go to” for years to come.

    Reply
  • Margie January 23, 2015, 12:34 pm

    I really like this recipe. It is wonderful for a banana bread you want to add things to or just eat plain. I love that its brown sugar only. No white. I needed another recipe that I could add chips or nuts to.Took me 2 years to find a recipe I liked. This one is going in the recipe box forever. Deliciousness!

    Reply
  • pam martinez January 15, 2015, 8:50 pm

    Made banana bread and cashews instead pecans and it came delish. Thanks look forward to try others thanks again

    Reply
  • alanna January 10, 2015, 5:43 pm

    I made a double batch of this banana bread this morning using oil instead of butter and no nuts. It is the most delicious banana bread I have ever had. Very moist and not too sweet. This is my new favorite recipe. Thanks for sharing it!

    Reply
  • Margie January 6, 2015, 10:07 am

    I have been making banana bread for a while using a different recipe. It’s a wonderful bread, but not much room for nuts or additions. I wanted another recipe where I could incorporate added ingredients of my choice. So glad I came across this recipe. I have tried many others, and this one is by far the best one. Added chocolate chips to it. So very delicious. Next time I will try it with almonds and maybe some coconut. Thanks for the fantastic recipe!

    Reply
  • Lindsey December 30, 2014, 4:16 pm

    I’m making this right now! I used white sugar instead of brown, added almond slices and chocolate chips. It looks and smells great! The difference im not used to is 2 eggs (I use one normally), and vanilla! Mmm smells good

    Reply
  • Dorothy M December 27, 2014, 9:02 am

    Day after Christmas seemed to be the day to find your web site.
    I made your Banana Bread and it turned out so good.
    Thanks for sharing this recipe.
    The insulated pan idea one on one worked so well.
    Everyone enjoyed this wonderful Bread.
    ox Dorothy M.

    Reply
  • K GIll December 25, 2014, 2:35 pm

    Fantastic!

    From reading past review, I knew your original recipe was solid, so I played around with it just a bit. I replaced half the white flour with whole wheat pastry flour, and also added about a 1/4 cup whole-grain teff. The banana bread still turned out light, moist, and delicious! Thank you for the tip about placing a baking sheet under the loaf pan – it does prevent the bottom of the loaf from drying out and becoming tough.

    Reply
  • Ashton December 23, 2014, 8:29 pm

    Sooo excited mine is in the oven right now and looks perfect. I am putting them in Christmas baskets for friends and family! I couldn’t click on the stars but this one gets 5 🙂

    Reply
  • Joyce Graham December 17, 2014, 4:06 pm

    I had a tiny slice of banana loaf today so naturally when I got home I had to make some. This was the first recipe that I came across so I made a double batch. The only thing I changed was no nuts and I add a teaspoon of nutmeg in addition to the cinnamon. I also add at least one extra banana as I find it just gives more moistness to the loaf. I like the taste that nutmeg gives. I did not do the double sheet trick either. And yes the cake does cook a lot more on the bottom. Next time I will use the two sheet trick! Funny but I don’t even have two aluminum loaf pans so the other was put in a glass loaf pan. The important steps I feel in this recipe is use BUTTER. Remove your loaves from your pan when the knife comes out clean. The cakes continue to cook in the pan from the heat so if you leave them in they sometimes get too dry of an edge and bottom. Taste/overall results/recommendations……tadummmmmmmmm definately a 4.5/5!!

    Reply
  • shelley December 17, 2014, 11:53 am

    This is delicious – again. I’ve made it three times in a week now! It’s a great giveaway for the holidays. .. This one is for us.

    5 stars. 3 times.

    Reply
  • Ashley December 15, 2014, 5:27 pm

    I tried this recipe and loved it!! One of the first ones I tried that turned out perfectly! I tried again, but half way through mixing I realized I had no eggs… I tried a substitution (oil, water, baking soda)… FAIL! Just in case anyone wants to try this, DON’T! It won’t turn out. LOL!

    Reply
  • Kiran December 8, 2014, 3:53 pm

    Hi I made this recipe,it came out yummy,
    I replaced all purpose floor with whole wheet floor to make it healthy
    The bread was smooth and pluffy.
    Thanks for easy recipe.

    Reply
  • Helane December 6, 2014, 8:52 am

    This is the best recipe for banana bread that I have ever found..
    thank you

    Reply
  • lila morrison December 4, 2014, 4:07 pm

    Can you freeze this banana bread as I would like to make for Christmas gift baskets

    Reply
    • Joanne December 4, 2014, 4:18 pm

      Hi Lila, Yes, you can freeze banana bread. Make sure it has cooled completely then wrap tightly in plastic wrap. Place the wrapped loaf inside a freezer bag and freeze.

      Reply
  • Sarah November 29, 2014, 5:58 pm

    just made this, followed the recipe exactly except left out the nuts and I don’t have a loaf pan so made it in a rectangle cake pan. came out beautiful and moist and tasty. thanks for this easy and great recipe !

    Reply
  • kris November 23, 2014, 11:48 pm

    Can I make muffins with this ? And if I can, how long is the baking time?

    Reply
    • Joanne November 26, 2014, 2:40 pm

      Hi Kris, You should definitely be able to make muffins from this banana bread batter. The cooking time will be much shorter, though — I would assume they would only need to bake for about 20 minutes.

      Reply
  • Fazia November 23, 2014, 8:51 pm

    Today, I had some dark brown, speckled bananas and thought!!! Hmmmmmm… why don’t I make a banana bread. So I googled banana bread and your recipe jumped out at me as it did not need tons of dishes, or creaming of butter and sugar. Yes, you guessed, I like an easy life when baking. 🙂
    This recipe was perfect and the banana bread turned out terrific. It’s still cooling as I type, however, I did sneak a taste and it is simply delicious.

    I’m most certainly going to make it again.

    Reply
    • Fazia November 23, 2014, 8:55 pm

      Of note: I used a nine inch cake pan and baked it in my toaster oven for 45 mins. It came out perfectly!!

      Reply
  • Jen November 22, 2014, 1:10 pm

    I love how easy this recipe is and that you have great tips such as the foil and baking sheets. I only added 1/2 c chocolate chips. It turned out perfectly- better than any other recipe I’ve tried. The tips really helped the perfection factor. Thanks!
    My screen won’t let me do the stars- but it’s a 5 star for sure!

    Reply
  • Joyce November 20, 2014, 9:44 pm

    Hi hi !! I made this last night , not sure why my bread came out totally flat ?
    It was still moist n delicious though …. Can I double up the baking soda to make it rise more ? Tks !

    Reply
    • Joanne November 26, 2014, 2:53 pm

      Hi, Joyce, It is possible your baking soda has lost it’s magic. It can go bad. Or, is it possible that you used a large loaf pan than we did? Glad it still tasted good, though 🙂

      Reply
  • Ruben November 18, 2014, 11:36 pm

    This is a great recipe which is easy to follow and yields a wonderfully moist and delicious bread. I added the walnuts plus chocolate chips and my kids and wife loved it.

    Reply
  • Christina November 13, 2014, 5:13 pm

    Just made this. It is so good! Nice and moist (i used extra black bananas), cooked well and came out of the loaf pan nice and easy.

    Personal changes I made:
    -1/2 cup dark brown sugar instead of 3/4 cup sugar
    – Added 1 extra banana
    – 1 tbsp brown sugar sprinkled on top

    Will be making this again for sure. Thanks 🙂

    Reply
  • Crystal November 2, 2014, 8:57 am

    Did I miss what the temperature is in the recipe?

    Reply
    • Joanne January 8, 2015, 1:55 pm

      Hi Crystal, The oven temperature is 350F.

      Reply
  • Nik November 2, 2014, 1:01 am

    What if you only have 2 bananas will it work out?

    Reply
    • Joanne January 8, 2015, 1:53 pm

      If they are on the larger side you should be just fine. The more bananas you use, the more moist the bread will be. We would go for it.

      Reply
  • Donna Ferm October 29, 2014, 3:15 pm

    WOW “we” need to make this again !!!!!! Was the only comment made by my husband while devouring the first few slices! This is the all time best recipe -easy – moist and full of flavor . I am so happy “we” came across your recipe Thank you soooo much. This is also the first time “we” have ever rated or left a comment !

    Reply
    • Adam October 30, 2014, 1:19 pm

      So glad you did, Donna! Thanks for coming back.

      Reply
  • Beverly T. October 23, 2014, 12:46 pm

    Just had to tell you that this was a great recipe ! My sister ~ who does not eat bananas actually tried this and LOVED it !! It was easy to do and I think we may have switched her into a banana “liker” ! Anyway ~ I love it and can’t wait to see what other recipes you have !

    Reply
  • J lasher October 19, 2014, 9:17 pm

    Tried thiis banana bread this afternoon. One of the best I have ever made. Thanks for the recepie.

    Reply
  • Anne October 19, 2014, 8:54 am

    I don’t have a loaf pan as I am not a baker. Would a muffin tin work to make muffins instead of bread?

    Reply
    • Joanne October 23, 2014, 11:19 am

      Hi Anne, You should definitely be able to make muffins from this banana bread batter. The cooking time will be much shorter, though — I would assume they would only need to bake for about 20 minutes.

      Reply

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