What the heck is this?
This is the banana bread you dream about—golden on the outside, super moist on the inside, and bursting with deep banana flavor. It’s the kind of loaf that makes your kitchen smell like a warm hug. Whether you’re dealing with an overripe banana situation or just need something comforting and delicious, this recipe has your back. No mixer, no fuss, just a few pantry staples and one bowl.
Why You’ll Love This Recipe
Ridiculously easy—just stir, pour, and bake
Moist and tender with a sweet banana flavor
Perfect for breakfast, snacking, or gifting
Freezer-friendly and crowd-approved
Customizable with nuts, chocolate chips, or swirls
The Good Stuff You’ll Need
3 very ripe bananas (the spottier, the better)
1/3 cup melted butter
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
Optional:
1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips
Sprinkle of cinnamon
Let’s Do This
Step 1: Mash and Mix
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, mash the bananas with a fork until mostly smooth. Stir in the melted butter, granulated sugar, and brown sugar until combined. Add the egg and vanilla and mix well.
Step 2: Stir in the Dry Stuff
Sprinkle in the baking soda, salt, and flour. Stir gently just until the flour disappears—don’t overmix. If using nuts or chocolate chips, fold them in here.
Step 3: Bake It
Pour the batter into your prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it with foil during the last 10 minutes.
Step 4: Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Wait until it’s mostly cool to slice (if you can resist).
Serving Suggestions
Serve warm with a smear of butter or peanut butter
Top with Greek yogurt and a drizzle of honey
Make French toast out of leftover slices
Toast it and slather with cream cheese
Switch It Up
Add 1/2 teaspoon cinnamon or nutmeg for cozy spice
Use coconut oil instead of butter for a tropical twist
Swap in almond flour for a gluten-free version (adjust quantity slightly)
Stir in blueberries or dried cranberries for extra fruitiness
Make-Ahead Tips
Wrap cooled banana bread in foil or plastic wrap and store at room temp for up to 4 days
Freezes beautifully—wrap tightly and freeze up to 3 months
To thaw: leave on the counter overnight or microwave slices individually
Questions People Actually Ask
Q: Can I make this recipe vegan?
A: Yes—swap the egg for a flax egg and use coconut oil or vegan butter.
Q: What if my bananas aren’t ripe enough?
A: Roast them in the oven at 300°F for 15–20 minutes, skins on, until blackened and soft.
Q: Can I make muffins instead?
A: Absolutely. Divide batter into muffin tins and bake for 20–25 minutes.
Easy Banana Bread Recipe: Moist, Sweet, and Perfect for Using Up Those Spotty Bananas
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings 1x
Description
This is the banana bread you dream about—golden on the outside, super moist on the inside, and bursting with deep banana flavor. It’s the kind of loaf that makes your kitchen smell like a warm hug. Whether you’re dealing with an overripe banana situation or just need something comforting and delicious, this recipe has your back. No mixer, no fuss, just a few pantry staples and one bowl.
Ingredients
3 very ripe bananas (the spottier, the better)
1/3 cup melted butter
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
Optional:
1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips
Sprinkle of cinnamon
Instructions
Step 1: Mash and Mix
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, mash the bananas with a fork until mostly smooth. Stir in the melted butter, granulated sugar, and brown sugar until combined. Add the egg and vanilla and mix well.
Step 2: Stir in the Dry Stuff
Sprinkle in the baking soda, salt, and flour. Stir gently just until the flour disappears—don’t overmix. If using nuts or chocolate chips, fold them in here.
Step 3: Bake It
Pour the batter into your prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it with foil during the last 10 minutes.
Step 4: Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Wait until it’s mostly cool to slice (if you can resist).
Notes
Serve warm with a smear of butter or peanut butter
Top with Greek yogurt and a drizzle of honey
Make French toast out of leftover slices
Toast it and slather with cream cheese
- Prep Time: 10 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: ~290 kcal per serving
- Carbohydrates: ~46g per serving
- Protein: ~4g per serving