Easy, Homemade 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. Jump to the full Banana Bread Recipe or watch our quick recipe video to see how we make it.

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.

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How to Make the Best Banana Bread

There 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.

How to Make the Best Banana Bread

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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.

Mashing the bananas

It’s the bananas that make banana bread so moist, sweet and flavorful. Once you’re ready with your bananas, the rest of the recipe comes together quickly.

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You definitely don’t need a mixer to make banana bread — a fork or whisk 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.

Making the batter

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!

Easy, Homemade Banana Bread Recipe

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Recipe updated, originally posted January 2014. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy, Homemade Banana Bread Recipe

  • PREP
  • COOK

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.

Makes 1 loaf, approximately 10 slices

You Will Need

1 1/2 cups (195 grams) all-purpose flour

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

8 tablespoons (115 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


  • Prepare Batter
  • Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 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.

    Whisk the flour, baking soda, salt and cinnamon together, set aside. 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.

    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.

    • 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. 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.

      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.

Adam and Joanne's Tips

  • 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).
  • 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 258 / Protein 4 g / Carbohydrate 39 g / Dietary Fiber 1 g / Total Sugars 20 g / Total Fat 10 g / Saturated Fat 6 g / Cholesterol 61 mg
AUTHOR: Adam and Joanne Gallagher

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184 comments… Leave a Comment
  • Kim August 7, 2017, 9:33 pm

    This came out perfect. I cook but I’m not a baker and I had no problems at all with this.

  • Kirti Yadav July 26, 2017, 2:26 pm

    Amazing recipe guys! healthy and at the same time so easy to make

  • Sumayyah June 22, 2017, 2:34 pm

    Was looking for a simple recipe for banana bread for a while now and finally found this. Tried it for the first time ever and it was amazing!!! the smell of this bread baking in the oven is one of the most heavenly smells ever. Turned out perfect.

  • James June 20, 2017, 9:53 pm

    I followed the recipe but used Smart Balance Butter instead of real butter to reduce fat, calories and sodium. I also added 1 reason of baking powder to make it a bit more light and airy and to get it to rise.

    I cooked mine for 65 minutes I think that was to long. Will reduce to 50 minutes and watch it the last 5-10 minutes.

  • Margaret May 31, 2017, 2:11 am

    This is my go to banana nut bread!! Bravo!!

  • Ileana Esteras May 21, 2017, 5:11 pm

    Great delicious recipe! I was having some extra bananas so I doubled the recipe came out perfect.. by the way it was my first time!

  • Anita W May 8, 2017, 1:29 am

    This is a fabulously adaptable recipe! I made chocolate chip banana muffins instead of a loaf and the recipe made a perfect dozen. I did NOT adjust the recipe by adding or subtracting from the basic ingredients. I’m lazy. Just threw in some chopped semisweet chocolate.I thought I had chocolate chips, but I didn’t. However, I did have those mystery blocks of Baker’s chocolate hanging around in the cabinets. I greased the nonstick muffin tin with butter and filled the cups all the way. I’m at altitude (5400ft), so I raised the temp to 360 degrees and baked 30 minutes. VOILA! Excellent muffins. This recipe is keeper! Highly recommend this flexible recipe.

  • Shari May 4, 2017, 8:25 pm

    Great recipe! Thank you. Super moist

  • Lorraine April 29, 2017, 3:51 pm

    I didn’t have enough flour and wanted to make it so I substituted with Raisin Bran crunch…YUUUMMM!! Unbelievably delish!!!!! Lost point for substitute LOOL!🙂

  • Geri April 5, 2017, 9:48 pm

    Wonderful It was quick and easy And so good.

  • Linda Shuck March 21, 2017, 4:38 pm

    Very good banana bread. I used 1 1/2 cups mashed banana (approx. 4 med bananas) and extra walnuts (approx. 1/8 cup).Microwave a slice for breakfast for tenderness and moisture.

  • Brooke March 14, 2017, 12:42 pm

    I’ve never made banana bread before and I followed your recipe exactly. It turned out to be super moist and really yummy!

  • Roland February 10, 2017, 4:43 pm

    Great recipe! It’s my second one in two weeks, I added raisin to it turn out great, I give it 5 star.

  • Jen February 10, 2017, 4:41 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!


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