Simply Perfect Banana Bread Recipe

Why You’ll Love This Recipe

I love how reliable this recipe is. Every time I make it, I get a golden loaf with a tender crumb and just the right amount of sweetness. It’s the kind of recipe I can customize or keep simple depending on my mood. I’ve made it with walnuts, chocolate chips, or even a swirl of cinnamon. It freezes well, slices beautifully, and makes my kitchen smell amazing while it bakes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Overripe bananas (the more brown spots, the better)
• All-purpose flour
• Baking soda
• Salt
• Eggs
• Granulated sugar or brown sugar
• Melted butter or oil
• Vanilla extract
• Optional: chopped walnuts, chocolate chips, cinnamon

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large bowl, I mash the bananas until smooth.

3. I whisk in the melted butter, sugar, eggs, and vanilla extract until well combined.

4. I add the flour, baking soda, and salt, stirring just until no streaks of flour remain—being careful not to overmix.

5. If I’m adding nuts or chocolate chips, I fold them in now.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 standard loaf (about 8–10 slices).
Preparation time: 10 minutes
Baking time: 55 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I swap part of the flour for whole wheat flour for a heartier version. I’ve also made it with coconut oil for a subtle tropical flavor. If I want it extra moist, I add a dollop of Greek yogurt. And when I’m in the mood for something sweet and nutty, I add a cinnamon-sugar topping with chopped pecans.

storage/reheating

I store banana bread tightly wrapped at room temperature for up to 3 days. If I want it to last longer, I keep it in the fridge for up to a week. It also freezes beautifully—just wrap individual slices and thaw or microwave when I need a quick bite. To warm it up, I toast it lightly or microwave it for about 15–20 seconds.

FAQs

How ripe should the bananas be?

The riper the better. I like using bananas with lots of brown spots—they’re sweeter and mash more easily, which gives the bread great flavor and texture.

Can I make this recipe into muffins?

Yes! I spoon the batter into a greased or lined muffin tin and bake at 350°F for about 20–25 minutes. It makes a great grab-and-go snack.

What can I use instead of butter?

I often use vegetable oil, melted coconut oil, or even applesauce for a lighter version. All work well and keep the bread moist.

Why did my banana bread sink in the middle?

That usually happens if it’s underbaked or if there was too much mixing. I always check with a toothpick and mix the batter gently to avoid this.

Can I reduce the sugar?

Yes, I sometimes cut the sugar by a quarter or even a third, especially if my bananas are extra sweet. The bread still turns out moist and flavorful.

Conclusion

This simply perfect banana bread is one of those classic recipes I always come back to. It’s easy, dependable, and endlessly customizable. Whether I’m enjoying a warm slice with coffee or packing it for a snack, it’s the kind of comfort food that never goes out of style.

Simply Perfect Banana Bread Recipe

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• Author: Mary
• Prep Time: 10 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Simply Perfect Banana Bread Recipe is soft, moist, and full of sweet banana flavor—everything classic banana bread should be. Made with ripe bananas and pantry staples, it’s the go-to loaf for breakfast, snacking, or cozy weekend baking. One bowl, no fuss, and always reliable!

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Ingredients

• Overripe bananas (the browner, the better)
• All-purpose flour
• Baking soda
• Salt
• Eggs
• Granulated sugar or brown sugar
• Melted butter or oil
• Vanilla extract

Optional Add-ins:

• Chopped walnuts
• Chocolate chips
• Ground cinnamon

 

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Instructions

1. Preheat Oven: Preheat to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mash Bananas: In a large bowl, mash bananas until smooth.
3. Add Wet Ingredients: Whisk in melted butter, sugar, eggs, and vanilla until fully combined.
4. Add Dry Ingredients: Stir in flour, baking soda, and salt until just combined—don’t overmix.
5. Fold in Add-ins: If using, fold in chocolate chips, nuts, or cinnamon.
6. Bake: Pour batter into the loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Slice: Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

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Notes

• Use overripe bananas for best flavor and texture.
• Mix gently to avoid a dense or sunken loaf.
• Can be made into muffins—bake at 350°F for 20–25 minutes.
• Add Greek yogurt for extra moisture or use coconut oil for a tropical twist.
• Cinnamon-sugar topping with pecans makes a great upgrade.