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
  • 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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191 comments… Leave a Comment
  • Margie August 9, 2016, 4:40 pm

    Could I add blueberries to this bread? Would I need to make any substitutions for this?

    Reply
    • Joanne August 10, 2016, 12:51 pm

      Blueberries would be great! You should not need to alter the recipe any.

      Reply
  • Luz July 19, 2016, 12:46 am

    Hi Adam and Joanne! Few weeks ago I came across your website while googling for blueberry muffins. I loved how easy the video was and the muffins came delicious and not flat like other recipes I tried before. I looked for a banana bread recipe in your website and came across this one and came out so delicious!!
    I do have a question tho, does it makes a difference on the baking time if the baking pan is dark? Even when the bread came delicious I did feel I maybe over bake it hehehe. Thank you so much for making baking so nice and easy for us!

    Reply
    • Joanne July 28, 2016, 5:01 pm

      Breads/muffins can brown and bake faster when baked in a dark pan. Next time, you could try either reducing the bake time or reduce the oven temperature by 25 degrees.

      Reply
  • 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
  • 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

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