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!!

Easy Banana Muffins RecipeYOU MAY ALSO LIKE: How to make easy banana muffins with chocolate chips. Jump to the Easy Banana Muffins Recipe.

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

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.

    • 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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237 comments… Leave a Comment
  • Julie November 15, 2017, 1:29 am

    Super-good! Moist, flavorful, baked in no time! This is my new favorite banana bread recipe and I will be recommending it to friends.

    • Thomas Barnard November 16, 2017, 4:44 pm

      I love it and so easy to make. Will be trying many more recipes from inspiredtaste thats for sure.

  • Rachel November 9, 2017, 10:06 pm

    It was amazing!!! And tasty and soft and very very delightful 😄

    • Rachel November 9, 2017, 10:08 pm


  • Hadas November 9, 2017, 9:32 am

    Just delicious–probably would have been even better (certainly, richer) with butter vs. margarine but wanted to make the recipe parve (non-dairy kosher). I love walnuts but didn’t have any on hand so replaced them with shredded coconut and cranberries. Doubled the recipe and it came out great, moist and flavourful!

  • Lara November 6, 2017, 11:17 am

    Tried the blueberry muffin….they were a great hit! Thank you.

  • Joanne November 4, 2017, 1:30 pm

    Not as moist as I would like it to have been. Needs more flavor. More cinnamon, add nutmeg and more vanilla. Used 1/3 cup chipped nuts and thought that was enough. I should have used more banana. I guess it depends on the banana size

  • Eva W. November 3, 2017, 4:11 pm

    The best recipe I’ve used so far and I’ve used at least 10 different recipes. Moist, not too sweet, soft. Perfection! I make them in muffin tins out and you want to cook them for only 15 minutes that way.

  • Karen October 27, 2017, 8:55 pm

    I made a double batch. First batch exactly as written here but added chocolate chips to the 2nd bath and they’re both delicious! Thanks for sharing!
    Your “neighbor” in Richland, WA

  • Ally October 25, 2017, 5:29 pm

    This turned out perfect! The only thing i did different was melted my butter for 30 seconds. This is the best recipe for banana bread ive tried.

  • Vickie October 25, 2017, 3:38 pm

    I have made banana bread a hundred times, trying out various recipes that claim to be the “best”. This one was far from it. It came out like a banana slab. Did not rise. At all. All my ingredients were fresh. Recipe was followed to the T. Hmmmmmm

    • Adam November 15, 2017, 2:48 pm

      Hi Vickie, We are so sorry the recipe didn’t turn out well for you. This really is one of our favorite recipes. The baking soda in the recipe should have been enough to help the bread rise. It’s also important not to over mix the batter once the wet and dry ingredients are together since that can lead to a heavier loaf.

  • Jasmine Perez October 20, 2017, 4:36 pm

    This is perfect. I could eat this all day!


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