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Easy Banana Bread Recipe
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Easy Banana Bread Recipe

This easy banana bread recipe is perfect for beginners or anyone looking for a foolproof way to bake. It requires minimal prep, and the results are always satisfying.
Course Breakfast
Keyword Banana Bread Recipe, Easy Banana Bread Recipe

Ingredients

  • 3 ripe bananas the more overripe, the better!
  • ⅓ cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • ¾ cup sugar or use honey or maple syrup for a natural sweetener
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour

Instructions

  • Prep the Bananas Mash the ripe bananas in a bowl with a fork or potato masher until smooth, leaving a few small lumps for texture. The more ripe your bananas are, the better the flavor of the bread!
  • Mix the Wet Ingredients In a separate bowl, combine the melted butter, sugar, beaten egg, and vanilla extract. Stir in the mashed bananas until everything is well combined.
  • Add the Dry Ingredients Sprinkle the baking soda and salt over the wet ingredients, then mix in the flour. Stir just until the flour is incorporated—overmixing can lead to dense banana bread, so stop when the flour disappears!
  • Bake the Bread Pour the batter into a greased 4×8-inch loaf pan. Smooth the top with a spatula, then place it in a preheated oven at 350°F (175°C) for about 60 minutes. Check with a toothpick around the 50-minute mark—when it comes out clean, the bread is ready!
  • Cool and Serve Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy this warm, comforting treat!

Notes

  • Use Overripe Bananas: The key to sweet and flavorful banana bread is using bananas that are extra ripe. They should be soft and speckled with brown spots.
  • Add-Ins for Extra Flavor: If you’re in the mood for a twist, try adding chopped walnuts, chocolate chips, or dried cranberries. These ingredients will complement the rich banana flavor.
  • Don’t Overmix the Batter: Mix the batter just enough to incorporate the dry ingredients—overmixing can make the bread tough.
  • Storage: Once cooled, wrap the banana bread tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, freeze slices individually for up to 3 months.