Easy Banana Bread Recipe: Classic, Moist & Foolproof

ByYummy Recipes

Introduction

This Easy Banana Bread Recipe is warm, comforting, and incredibly simple. It uses overripe bananas and pantry staples to make two soft, moist loaves. Whether served warm with butter or as a snack, it’s the kind of recipe that never goes out of style.

Why You’ll Love This Recipe

  • Quick & easy to make
  • Super moist and tender texture
  • Classic banana flavor with a hint of vanilla
  • Makes two loaves—perfect for sharing or freezing
  • Customizable with your favorite mix-ins

Ingredients You’ll Need

  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3–4 medium bananas (or 2 large bananas), mashed
  • 1 tsp vanilla extract

Optional: chocolate chips, chopped nuts, cinnamon, or streusel topping

Preparation (Step-by-Step Instructions)

  1. Preheat oven to 350°F (175°C). Line two 8×4″ loaf pans with parchment paper or grease well.
  2. Mash bananas in a bowl with a fork and set aside.
  3. In another bowl, cream the butter and sugar with a hand mixer or stand mixer.
  4. Add eggs one at a time and beat until smooth.
  5. Add flour, baking soda, and salt. Mix until just combined.
  6. Fold in mashed bananas and vanilla extract. Stir in any desired add-ins.
  7. Divide batter between the pans and bake 35–40 minutes, until a toothpick comes out clean.
  8. Cool 5–10 minutes in pans, then remove and let cool fully on a wire rack.

Variations & Substitutions

  • Use whole wheat flour for added nutrition
  • Swap brown sugar for richer flavor
  • Add chocolate chips, nuts, or dried fruit
  • Use dairy-free butter or coconut oil for a dairy-free version
  • Make muffins or mini loaves—adjust baking time

How to Serve Banana Bread

  • Warm with butter or nut butter
  • Toasted with jam or cream cheese
  • Served with coffee or tea
  • As dessert with ice cream or chocolate drizzle
  • On-the-go in packed lunches

Recipe Tips

  • Use very ripe bananas with brown spots
  • Ensure butter and eggs are room temperature
  • Don’t overmix the batter
  • Line pans for easy removal
  • Cool before slicing to avoid crumbling

Storage: 3 days at room temp, 6 days refrigerated, 3 months frozen. Wrap well.

Cooking Notes

  • Every oven bakes differently—check with a toothpick
  • Add-ins may slightly change bake time
  • Use metal pans for more even browning
  • Rotate pans halfway through baking for even rise

Nutritional Information (Per Serving)

  • Calories: 210
  • Protein: 3g
  • Fat: 8g
  • Carbohydrates: 32g
  • Sugar: 18g
  • Sodium: 180mg
  • Fiber: 1g

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 50 minutes
  • Yield: 2 loaves (8–10 slices each)

FAQs

  • Can I use frozen bananas? Yes, thaw and drain first.
  • Can I halve the recipe? Yes, divide ingredients by two and use one loaf pan.
  • Can I add chocolate chips? Yes, ½ to ¾ cup works well.
  • Why is my bread dense? Likely from overmixing. Mix until just combined.
  • How do I store banana bread? Cool completely and wrap tightly for freshness.

Conclusion

This easy banana bread is a tried-and-true favorite that’s rich in flavor, moist in texture, and ready in under an hour. Keep this recipe handy for those overripe bananas—you’ll be making it again and again!

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