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Easy Banana Bread

A comforting banana bread recipe that transforms overripe bananas into a tender, slightly sticky loaf, perfect for breakfasts and indulgent desserts.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour or 1 1/2 cups flour plus 1/4 cup whole wheat for a nuttier bite
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional for warmth)
Wet Ingredients
  • 1/2 cup unsalted butter, melted slightly cooled; can swap with coconut oil for a dairy-free loaf
  • 3/4 cup granulated sugar or 1/2 cup sugar plus 1/4 cup honey for a richer caramel flavor
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
Main Ingredients
  • 3 very ripe bananas, mashed (about 1 1/2 cups); the riper the bananas, the sweeter and more flavorful
  • 1/2 cup chopped walnuts or pecans (optional); swap with chocolate chips for an indulgent dessert

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for easy removal. Sprinkle a few crumbs of flour over the parchment.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and sugar until glossy. Add eggs one at a time, beating until smooth, then stir in vanilla.
  4. Fold in the mashed bananas until just combined. Stir in nuts or chocolate chips if using.
Mixing
  1. Gently fold the dry ingredients into the wet, mixing until no large lumps of flour remain.
  2. Pour batter into the prepared pan, smoothing the top.
Baking
  1. Bake for 55–65 minutes, or until a toothpick comes out with moist crumbs.
  2. Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.

Notes

For healthier options, reduce sugar to 1/3 cup and add a mashed apple for moisture. Store wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature.