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.

Easy homemade banana bread recipe with ripe bananas, flour, butter, eggs and spices. So good, you'll want to make 2 loaves!

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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
  • TOTAL

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

Directions

  • 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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221 comments… Leave a Comment
  • 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
  • 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

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