This moist and flavorful Easy Banana Bread is a family favorite! If you’re looking for a way to use ripe bananas, give this recipe a try.
author’s note
Turn Those Overripe Bananas Into a Slice of Heaven!
I firmly believe that having a go-to recipe for homemade banana bread is an absolute must! When those bananas on your counter start showing off their freckly spots, it’s the perfect time to pull out that recipe.
Let’s be real—you probably bought them in the first place because you wanted them to ripen, right? In just about an hour, you can fill your home with the mouthwatering scent of banana bread baking, and just minutes after, you’ll be enjoying a warm, moist slice of perfectly spiced goodness.
Seriously, is there anything better you can do with those overripe, speckled bananas? I don’t think so!
How To Make Easy Banana Bread
The full recipe is below but here are some tips while you make it.
- Preheat & Prep: Use a stand or hand mixer to mix together the sugars and eggs.
- Mix Wet Ingredients: Let the melted butter cool before adding.
- Dry Ingredients: Don’t skip sifting—this ensures your ingredients are evenly mixed!
- Combine Wet & Dry: Avoid overmixing to keep the bread tender and moist!
- Bake: Place the loaf pan on a sheet pan to catch any drips and ensure even baking!
Variations
Easy Banana Bread Add-Ins
Want to spice up your banana bread? Try adding one of these:
- Chocolate chips: Stir in 1 cup with dry ingredients (mix regular and mini chips).
- Nuts: Add 1 cup of chopped walnuts, pecans, or almonds to the dry mix.
- Dried fruits: Toss in 1 cup of cranberries or raisins with the dry ingredients.
- Flaked coconut: Mix in 1 cup of sweetened or unsweetened coconut with the dry ingredients.
Easy Banana Bread FAQs
Put bananas on a baking tray and cook at 350°F for 6-12 minutes, or until the peels get dark.
I personally love banana bread by itself, but if you’re serving it as part of a brunch, it would go well with this Bread Pudding recipe and this simple Ham and Cheese Quiche. Here are some other ideas for what to pair with this bread.
–Bananas: More ripe bananas with dark spots (not bruises) are sweeter and make the bread moister and tastier. Avoid bananas that are dripping liquid.
–Don’t mix too much: Follow the mixing steps carefully. Mixing too much will make the bread dense and affect its rise.
–Don’t bake too long: Check if it’s done by inserting a toothpick in the left, center, and right sides. The bread is ready when the toothpick comes out clean or with a few moist crumbs.
Storage
- Keeping it Fresh: Wrap your banana bread well and keep it at room temperature for up to 3 days. If you want it to last longer, put it in the fridge after the first day. Heat it up in the microwave for a few seconds before eating.
- Freezing: Cool the bread completely, then wrap it tightly and put it in a sealed container or bag in the freezer. It’ll stay good for 3 months. Thaw slices quickly at room temperature when you’re ready to eat them.
More Delicious Baked Goods:
Desserts
Pumpkin Bread
Desserts
Zucchini Bread
Desserts
Chocolate Muffins
Desserts
Healthy Chocolate Chip Cookies
Easy Banana Bread
Equipment
- 9 x 5-inch bread pan
- Stand mixer fitted with whisk attachment
Ingredients
- 3/4 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 cup canola oil or vegetable oil
- 1/4 cup unsalted butter melted and slightly cooled
- 1-1/2 cups mashed banana 3–4 overripe bananas
- 2 tablespoons vanilla Greek yogurt full-fat, or use sour cream
- 1-1/2 teaspoons vanilla extract
- 1-2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Optional topping 2 tablespoons brown sugar plus 1 tablespoon granulated sugar
Instructions
- Preheat oven to 325°F and arrange the rack in the center. Lightly grease and flour a 9×5-inch loaf pan. Remove the peels and place the bananas in a small bowl. Thoroughly mash the bananas with a fork. Melt the unsalted butter and allow it to return back to room temperature.
- Use a stand mixer fitted with the whisk attachment to beat together the brown sugar, granulated sugar, and eggs on medium speed until pale and fluffy, about 3–5 minutes.
- Switch the mixer speed to low and slowly drizzle in the oil, then drizzle in the butter (making sure it’s cooled down from being melted). Add the mashed bananas, yogurt, and vanilla extract. Continue to mix at low speed until just combined.
- In another large bowl, mix together the flour, baking soda, cinnamon, and salt.
- Add all the dry ingredients to the wet ingredients and using a spatula (don’t use the mixer), gently fold in the dry ingredients until just combined. Don’t overmix; just fold until you don’t see any dry streaks.
- Pour the batter into the prepared loaf pan. If desired, sprinkle the 2 tablespoons of brown sugar and 1 tablespoon granulated sugar evenly over the top of the bread.
- Place the bread on a sheet pan. Bake for 50–70 minutes (wide variance depending on the pan you use, actual heat of the oven, humidity, etc.), until lightly golden brown on top, bread springs back when you press it, and a toothpick, when inserted in the center, comes out clean or with moist crumbs.
- Remove the bread and allow it to cool in the pan for 8–10 minutes. Invert onto a cooling rack to finish cooling and slice with a sharp serrated knife.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This banana bread recipe was soooo good! I can’t wait to make it again:D
So thrilled to hear this! Thanks Tricia!
My hubby always says any desert I make must contain nuts and coconut, so I add one cup of each in this recipe. He says this is the best banana bread he’s ever had!
I am so thrilled to hear this! Thanks so much Teresa! 🙂
I like my old banana bread recipe because it calls for ingredients that I already have on hand when my bananas are past their prime. It’s a decent recipe, but I always wanted to up my banana bread game. Well, this recipe does just that! (No buttermilk required.) The directions are very different from my recipe which is pretty much a dump and stir version. This one takes a little more time to throw together, but Oh My Goodness, it’s SO good! Thank you, Chelsea, for a banana bread I can be proud to make and share! This recipe is a WINNER!