This Best-Ever Easy Banana Bread is moist, soft, and loaded with real banana flavor. It’s the kind of classic, no-fuss recipe I reach for when I have overripe bananas sitting on the counter and want something warm, comforting, and full of homemade goodness.
Why You’ll Love This Recipe
I love this banana bread because it’s incredibly simple to make and always turns out perfectly. It has the ideal balance of sweetness and banana flavor, with a moist crumb that stays tender for days. Whether I eat it warm out of the oven, toasted with butter, or packed in a lunchbox, it’s one of those feel-good bakes I can never resist.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Overripe bananas, mashed
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon (optional)
- Unsalted butter, melted
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Sour cream or plain yogurt (for extra moisture, optional)
- Chopped walnuts or chocolate chips (optional)
directions
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I preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon (if using).
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In a large bowl, I mix the mashed bananas with melted butter, sugars, eggs, and vanilla until well combined.
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I stir in the sour cream or yogurt, if using.
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I gently fold the dry ingredients into the wet mixture, being careful not to overmix.
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If I’m using nuts or chocolate chips, I fold them in now.
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I pour the batter into the prepared loaf pan and smooth the top.
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I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 standard loaf (about 8 to 10 slices) and takes around 1 hour and 10 minutes total, including baking time. It’s perfect for breakfast, snacks, or gifting.
Variations
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I swap the butter for coconut oil for a dairy-free twist.
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Sometimes I add a swirl of peanut butter or Nutella for extra richness.
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For a tropical feel, I mix in shredded coconut or diced pineapple.
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I use whole wheat flour or a mix of whole wheat and all-purpose flour for added fiber.
storage/reheating
This banana bread keeps well wrapped tightly at room temperature for up to 3 days, or in the fridge for up to 5 days. I also freeze slices individually wrapped in plastic wrap and foil for up to 3 months. To reheat, I toast a slice or microwave it for 20–30 seconds until warm.
FAQs
Can I use frozen bananas?
Yes, I often thaw frozen bananas and drain off excess liquid before mashing. They work great in this recipe.
Why is my banana bread dry?
It’s usually from overbaking or not enough banana. I always check it a few minutes early and make sure I’m using ripe bananas.
Can I make this into muffins?
Absolutely. I scoop the batter into a greased or lined muffin tin and bake at 350°F for 18–22 minutes.
Do I have to use sour cream or yogurt?
No, but it does make the bread extra moist. I leave it out when I don’t have any and still get great results.
How ripe should the bananas be?
The riper, the better. I look for bananas that are deeply spotted or nearly black for the sweetest flavor and softest texture.
Conclusion
This Best-Ever Easy Banana Bread is the kind of recipe I keep in my back pocket because it’s simple, satisfying, and always turns out just right. It’s cozy, flavorful, and perfect for any occasion—from breakfast to dessert. Once I make it, I always wish I’d baked two loaves instead of one.
Print
Best-Ever Easy Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices
- Category: Breakfast, Snack, Dessert, Baking
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Best-Ever Easy Banana Bread is a classic, foolproof recipe that’s ultra-moist, soft, and packed with real banana flavor. Made with overripe bananas and simple pantry staples, it’s the ultimate comfort bake for breakfast, snacks, or dessert. No mixer needed—just one bowl and all the cozy vibes.
Ingredients
- 3 ripe bananas, mashed
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream or plain yogurt (optional, for extra moisture)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, combine mashed bananas, melted butter, sugars, eggs, and vanilla until well mixed.
- Stir in sour cream or yogurt, if using.
- Gently fold dry ingredients into wet ingredients until just combined—do not overmix.
- Fold in nuts or chocolate chips, if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use deeply spotted or nearly black bananas for best flavor.
- Add peanut butter or Nutella swirls for a decadent twist.
- Sub in whole wheat flour for a heartier version.
- Make muffins by baking in a muffin tin for 18–22 minutes.
- Toast slices and spread with butter for a cozy snack.
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