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Ridiculously Easy Homemade Banana Bread Recipe

This just might be the best banana bread recipe! You’ll need ripe bananas, flour, butter, eggs and spices. It’s so good, you’ll want to make 2 loaves. So many great reviews! Jump to the 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! So many great reviews!!

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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.

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.

Mashing the bananas

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.

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 with ripe bananas, flour, butter, eggs and spices. So good, you'll want to make 2 loaves! So many great reviews!!

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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

Ridiculously 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 (about 1 1/2 cups mashed)

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.

    • To Finish
    • 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: Serving Size 1 slice / 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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245 comments… Leave a Comment
  • Joann October 2, 2018, 1:41 pm

    I love this banana nut bread. It’s really easy to make and it is delicious. We don’t eat a lot of bananas but when I buy some I get more than I think I’ll need so I’ll have enough to make this bread. My husband and I are both diabetics so I use Splenda Baking Blend Brown Sugar. It tastes the same as regular brown sugar. I had been looking for a quick and easy recipe for banana nut bread when I found this one and it is perfect. Thank you so much for sharing this recipe.

    Reply
  • Helena Igno September 30, 2018, 8:58 pm

    I will be making your carrot cake and banana bread.I see that the finished product is moist. Thank you for your recipe. The butter makes the magic!! will be making more of your recipes. I’ll write back to let you know my results.

    Reply
  • Alice August 28, 2018, 4:11 am

    banana bread came out great just as expected I did add some granola with chocolate chips 😁I will be trying more of your recipes

    Reply
  • Evelyn Fodemski August 2, 2018, 10:49 am

    Hi, I’m planning to make this bread soon, but I have a question? At the end of the instructions at “To Finish”, it says: If browning too quickly, loosely cover with foil. Are you saying it should be covered? as you don’t state it covered? Or are you saying to cover it at this point to prevent it from browning too much? I am sorry, but I just do not understand that sentence? Thank you soo much.

    Reply
    • Joanne August 3, 2018, 3:49 pm

      Hi Evelyn, You bake the bread uncovered. However, if you start to notice the top of the bread is getting browner than you’d like, you can take a piece of foil and loosely rest it over the top of the bread. This should slow the browning of the top of the bread.

      Reply
  • Laura July 30, 2018, 7:13 am

    You do not mention the banana size or the actual amount of measure, since bananas come in a many sizes, can you please provide the actual measurement, (1 cup, 1.5 cup, 2 cup)?

    Reply
    • Joanne August 3, 2018, 3:50 pm

      Hi Laura, You’re looking for about 1 1/2 cups mashed banana. I’ve updated the recipe to note this.

      Reply
  • Patricia July 14, 2018, 8:02 am

    I was looking for a quick banana bread…EASY PEASY thank you and pretty darn delicious! (As with almost anything that I have tried of yours…!!) THANK YOU

    Reply
  • Rodney June 11, 2018, 7:42 pm

    Simple and VERY tasty

    Reply
  • Angelia Terry June 9, 2018, 1:31 pm

    I don’t eat banana nut bread. My mother has been making it for years and mailing it to my brothers in NYC and NJ. Well I had 3 speckled riped bananas left and I did not want to throw them out. I googled a recipe for banana nut bread and found this one. Well I now eat banana nut bread and it taste delicious.

    Reply

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