Easy banana bread recipe
This easy banana bread recipe is a timeless classic that turns overripe bananas into a moist, fluffy loaf bursting with warmth and nostalgia. With simple ingredients, quick prep, and endless ways to customize, it’s perfect for beginner and seasoned bakers alike.
Ingredients
- 3 whole ripe bananas mashed
- ⅓ cup melted butter or coconut/olive oil
- ¾ cup sugar white or brown sugar
- 1 whole egg or flax egg for vegan
- 1 teaspoon vanilla bean
- 1 teaspoon baking soda
- 1 pinch salt balances sweetness
- 1 ½ cups all-purpose flour or whole wheat flour
- optional — Greek yogurt or avocado for extra moisture
- optional — Nuts, chocolate chips, swirl-ins
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, mash the bananas with a fork until smooth.
- Stir in melted butter. Add sugar, egg, and vanilla. Mix until combined.
- Sprinkle baking soda and salt over the mixture; stir to blend.
- Gently fold in the flour until no dry streaks remain—do not overmix.
- Pour batter into prepared loaf pan.
- Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
- For extra moisture and protein, add 2–3 tablespoons of Greek yogurt or half a smashed avocado.
- Freeze ripe bananas ahead to make prep even easier.
- To store, wrap tightly and keep at room temperature for up to 4 days, or freeze for up to 3 months.
- Experiment with toppings—nuts, chocolate, or a swirl of peanut butter for a gourmet touch.