simple banana bread recipe
The Best simple banana bread recipe
I love this recipe because it’s versatile—perfect for everyday eating but also special enough for potlucks or weekend brunch. It’s packed with potassium from the bananas and a little fiber from the whole wheat flour, so I don’t feel guilty letting the kids have seconds. The best part? It comes together in one bowl with minimal cleanup. Whether I’m baking it for my family or sharing a loaf with neighbors, it’s always a hit. If you’re looking for a no-fuss recipe that everyone will love, this is the one.
Simple Banana Bread
A moist and flavorful banana bread that’s quick to make and perfect for using up overripe bananas. This classic recipe is great for breakfast, snacks, or dessert.
🥘Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper. -
2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside. -
3
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well until fully combined. -
4
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing. If using, fold in nuts or chocolate chips. -
5
Pour the batter into the prepared loaf pan and smooth the top with a spatula. -
6
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil. -
7
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
🔧Equipment
- Mixing bowl
- Whisk
- Fork or potato masher
- 9×5-inch loaf pan
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Banana Bread Works
❓ Frequently Asked Questions About Banana Bread
1. Can I use overripe bananas for banana bread?
Yes! Overripe bananas are actually the best for banana bread because they’re sweeter and mash more easily. The browner and spottier the peel, the better the flavor and moisture in your bread.
2. What can I substitute for eggs in banana bread?
You can replace each egg with one of these options:
– ¼ cup unsweetened applesauce
– ½ mashed banana (extra ripe)
– ¼ cup plain yogurt or buttermilk
– 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes)
3. Why did my banana bread turn out dense or gummy?
A dense or gummy texture usually happens if:
– The batter was overmixed (stir just until combined).
– Too much banana or liquid was added (stick to the recipe’s measurements).
– The bread wasn’t baked long enough (check with a toothpick—it should come out clean).
– The oven temperature was too low (preheat properly and bake at 350°F/175°C).
4. Can I add mix-ins like nuts or chocolate chips?
Absolutely! Fold in ½ to ¾ cup of mix-ins like:
– Chopped walnuts, pecans, or almonds
– Chocolate chips or chunks
– Dried fruit (raisins, cranberries)
– A swirl of cinnamon or nut butter
Toss nuts or chocolate chips in a little flour first to prevent them from sinking to the bottom.
5. How do I store banana bread to keep it fresh?
– Room temperature: Wrap tightly in plastic wrap or foil and store in an airtight container for 2–3 days.
– Fridge: Extends freshness to about 5 days (best for humid climates).
– Freezer: Slice and wrap individual pieces in plastic, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.
