Ridiculously Easy Homemade Banana Bread

This is our favorite recipe for banana bread! You’ll need ripe bananas, flour, butter, eggs, brown sugar, and spices. It’s so good, you’ll want to make 2 loaves. So many great reviews! Jump to the Easy Banana Bread Recipe or watch our quick recipe video to see how we make it.

Watch Us Make the Recipe

How To Make the Best Banana Bread

We’ve been making this classic banana bread for years and we knew we couldn’t miss the opportunity to share our own easy version with you.

There are no surprises in our recipe — you’ll need mashed bananas, flour, butter, brown sugar, eggs, baking soda, and spices. We love banana nut bread, so we love adding walnuts or pecans. If you don’t like to add nuts, leave them out! It’s no problem. Another option is to add chocolate chips and make chocolate chip banana bread.

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!!

Just in case you are looking for something a little lighter? You might want to check out our healthier banana bread. The recipe calls for lower sugar, olive oil instead of butter, and adds whole grains.

The Best Bananas To Use

Use ripe bananas. There is no point in baking up a batch of banana bread unless you are using ripe bananas. In fact, if you can wait a day for browned, overripe and speckled bananas, it’s even better (I really don’t think bananas can be too ripe for this). If your bananas are still green, wait a day or two. You won’t regret it.

How To Quickly Ripen Bananas

If you’re sitting there with unripe bananas and absolutely need to bake banana bread, there are a couple of tricks for speeding up the ripening process:

  • Add to a paper bag. If you can wait a day or two, throw the bananas into a brown paper bag. Bananas release ethylene (a ripening hormone). If you can place the bag in a warmer area of your home, the process will go even quicker.
  • Bake them. For a really quick option, you can bake bananas in their peel to ripen them. This trick works best when the bananas aren’t completely green and instead are already starting to ripen. To do it, line unpeeled bananas on a baking sheet and bake in a 300F oven until they look shiny and black (15 to 30 minutes). Don’t worry if some banana or juices leak out while they bake.

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.

Banana Bread Ingredients // Mashed Bananas, Flour, Baking Soda, Butter, Brown Sugar, Eggs

The Other Ingredients

Other than ripe bananas, you need a few more simple ingredients:

We use all-purpose flour, but you can use 100% whole wheat flour or a combination of whole wheat and all-purpose flour. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the bread slightly.

Baking soda is our go-to leavener for banana bread. Since posting this recipe, quite a few of our readers have asked if you can make the bread without baking soda and instead use baking powder. While baking powder and baking soda are both excellent leaveners in baking, they are not always interchangeable. While I don’t consider baking powder a perfect substitute in this case, if you are in a pinch, you can try substituting 2 teaspoons of baking powder for the 1/2 teaspoon of baking soda we call for in the recipe below. The bread may not brown as well and the texture will be slightly different.

Salt, vanilla extract, and cinnamon add flavor to the bread and make it taste amazing.

Butter is my favorite fat to use when making banana bread since it adds a luscious, buttery flavor to the baked bread. That being said, olive oil is an excellent substitute, take a look at our healthier banana bread that calls for olive oil instead of butter.

Brown sugar helps to make the bread flavorful and extra moist. You can swap other sugars (white granulated sugar or coconut sugar, for example), but the texture of the bread will change slightly.

Eggs provide structure and stability to the bread. We use two eggs. If you do not eat eggs, you can try using two flax eggs instead.

How To Mash The Bananas

You don’t need a mixer to mash bananas — a fork works perfectly fine. 

The best bananas to use for banana bread.

Mixing The Batter

You only need a whisk or spatula for the batter. Treat the bread batter like muffin or pancake batter and try not to over mix. You’re only looking to mix everything together until you no longer see streaks of flour. This way, the banana bread stays on the lighter, moister side instead of heavy and flat.

How Long Does It Take To Bake?

The bread bakes for about one 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!

Even More Tips

When I’m baking banana bread, I expect it to come out perfectly (and I’m sure you do, too). Here are our best tips for baking quick breads:

Grease the loaf pan and place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other. This is a trick we picked up years ago. The insulated sheet (which two baking sheets on top of each other replicates), helps the bottom of the bread bake evenly so it doesn’t over brown.

For glass pans, reduce the temperature. If you are using a glass loaf pan, reduce the oven temperature by 25 degrees Fahrenheit.

How can I tell when it’s done? You can tell when banana bread is done when you can pierce the bread with a long cake tester and it comes out clean (you can also use a long toothpick or knife).

What if it’s browning too quickly? If, during baking, the top of the bread looks like it is getting too brown, cover loosely with aluminum foil and continue to bake until done.

Cool to room temperature. Since the loaf continues to cook as it cools, it is best to allow it to cool to room temperature. I cool the bread in the pan for 5 to 10 minutes before turning it out onto a wire rack where it can cool completely.

Storing Banana Bread

Banana bread actually tastes better on day two! Here are our tips for storing it:

  • Store at room temperature up to two days.
  • Store, wrapped, in the refrigerator up to a week.
  • Freeze tightly wrapped slices in freezer bags for two to three months.
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!!

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve the perfect banana bread loaf at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“Best banana bread I’ve ever had.” – Kalia

“I made this today. Definitely the BEST banana bread I’ve ever made and I’ve made a lot of it. I do a lot of baking, this is delicious!” – Diane

“Super-good! Moist, flavorful, baked in no time! This is my new favorite banana bread recipe” – Julie

“The best banana bread recipe I’ve used so far and I’ve used at least 10 different recipes. Moist, not too sweet, soft. Perfection!” – Eva

More Banana Recipes

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

  • PREP
  • COOK

For the best, most flavorful homemade banana bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts and chocolate chips are completely optional for this.

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

1/4 teaspoon fine sea 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

1/2 cup chocolate chips, 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 and/or chocolate chips.

    • 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 a week. (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 of minutes in our toaster oven to warm up).
  • Vegan / egg-free banana bread: Replace the eggs with flax eggs. To make 2 flax eggs, mix 2 tablespoons flaxseed meal (ground raw flaxseed) with 5 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the eggs in the recipe.
  • 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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285 comments… Leave a Comment
  • weon hi kang March 12, 2019, 8:11 pm

    Hi, My work friend recommended this site, I find lots of great recipes. I will try one by one. Thanks a lot.

  • Valerie January 22, 2019, 3:19 pm

    I am returning to let you know how my low carb Banana Nut Bread tasted. It is yummy and very moist! I am very pleased with the texture as well. It is not very sweet but just sweet enough for me. If you want more sweetness either add more Splenda Brown Sugar Blend or add some Agave which is low in the glycemic index. Thanks again for the great recipe!

  • Valerie January 22, 2019, 11:35 am

    I made it but made some changes to it to make it low carb. See below: 1-1/4 cup Almond Flour, 1/4 cup Coconut Flour, 1 tsp Xanthum Gum , 1 Stick butter plus approx 2 Tbsp butter, I used extra cinnamon as well because I love it!, I checked on it at 30 mins & it had really browned so I loosely covered it with foil per instructions. I think it was done in about 50 mins. Thanks for a great recipe!

  • Monica January 21, 2019, 4:41 pm

    Just made this bread added another banana since I had 4 overripe on hand.still cooling, a slight mushy on top but guessing it’s the extra banana cuz everything else is perfect!

  • Annette Brown January 19, 2019, 8:56 pm

    Love this recipe, I baked using baking powder instead because I had no baking soda at the time but added an extra egg. The bread came out moist and very tasty. Very easy to make so thanks for sharing.

  • Jana January 19, 2019, 4:40 pm

    I made this recipe and it was delicious!!! Maybe a little too dry but the flavor was great. So I looked up other recipes and tried again. I added 3 tablespoons of mayonnaise. I know it sounds gross but when it’s cooked in, it adds moisture. Can’t taste the mayo at all and now it just melts in your mouth! So good. Try it. You’ll be surprised!!! Wonderful!!!

  • 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.

  • 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.

  • Linda September 14, 2018, 10:57 pm

    Looks delicious. Do you have any advice on how to turn this into a gluten-free recipe? Thank you!

    • Joanne November 16, 2018, 2:35 pm

      Hi Linda, You should be able to use a 1:1 gluten-free flour blend for the banana bread (we personally like Bob’s Red Mill).

      • Lydia January 22, 2019, 12:09 am

        I substituted Bobs red Mill Gluten Free and it turned out great!!

  • 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

  • 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.

    • 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.

  • 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)?

    • 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.

  • 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

  • Rodney June 11, 2018, 7:42 pm

    Simple and VERY tasty

  • 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.


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