This one-bowl easy banana bread recipe is perfectly sweet, super moist, and ready in 1 hour. It is everybody’s favorite way to use up spotted brown bananas instead of letting them go bad sitting on the counter!
My family goes in spurts of eating so many bananas that I’m always having to go to the store for more, or completely ignoring them so I end up with a bunch of overripe, spotted bananas sitting on the counter. When that happens, the first thing I think to make is homemade banana bread!
Banana bread is as delicious as it smells and my tried-and-true version will have your tastebuds salivating while it’s still baking in the oven. A slice of moist, warm banana bread fresh from the oven with a little butter or jam makes a great snack, breakfast food, or treat.
If you have lots of overripe bananas, this bread is a winner! Or try our delicious Banana Bars or Banana Cake with Brown Butter Frosting.
Why you’ll love this classic banana bread recipe!
It can be made by hand in one bowl with one spoon in under 10 minutes. Kids love to help with this one by peeling and mashing the soft bananas, measuring, and stirring. And it’s easily customizable by throwing in chocolate chips, walnuts, or cinnamon chips.
If you need any more convincing, just read the dozens of 5-star reviews after the recipe. Once you have tried this easy banana bread recipe you will never go back to any other.
What You’ll Need
Gather your ingredients before you start baking for a streamlined, stress-free process. You can find the full measurements for each ingredient in the printable recipe card.
- All-purpose flour: I like regular unbleached flour, but have also done ⅓ whole wheat flour with 2/3 all-purpose flour.
- Spotted bananas: As bananas ripen they develop more natural sugars, making them naturally sweeter.
- Salted butter: If you only have unsalted butter on hand, you can just add an additional ¼ teaspoon of salt to the recipe below.
- Sugar: I like to use granulated sugar for the perfect amount of sweetness.
- Ground cinnamon: It’s a small amount meant just to add depth and warmth while still letting the real banana flavor shine through without being overpowered.
- Baking powder, baking soda, salt, and vanilla: These common baking ingredients give the loaf lift and balanced flavor.
- Egg: Adds richness and contributes to the proper texture of the crumb of this quick loaf.
- Mix-ins: You can use whatever mix-ins you like best or enjoy the loaf plain. Chocolate chips or walnuts are my personal favorite.
How to Make Banana Bread
This is a step-by-step overview of the process with photos so you can know how the banana bread batter is supposed to come together. The full instructions are in the recipe card below.
- Mash the bananas: Peel the bananas and add them to a large mixing bowl. Mash them with a fork until only small chunks remain, but don’t worry about it being perfectly smooth.
- Add butter, sugar, vanilla, and eggs: No need to break out a mixer for this. Just stir everything together by hand with a sturdy spoon until combined.
- Add dry ingredients: Over the top of your batter, sprinkle the baking soda, baking powder, cinnamon, salt, and flour so that they are all evenly distributed, then stir by hand just until combined and no streaks of flour remain.
- Add mix-ins: If you are adding chocolate chips or walnuts, stir them in at the end. It’s important not to overmix the batter with quick breads so the loaf doesn’t turn out dense and dry. You just don’t want pockets of dry ingredients or streaks of flour showing up.
- Bake: Pour the batter into a prepared loaf pan and bake for 50-55 minutes, until a toothpick inserted into the loaf comes out clean with just a few crumbs clinging to it. Remove the bread from oven and let it cool for about 10 minutes before turning the bread carefully out onto a wire cooling rack to finish cooling before slicing and serving.
How old can bananas be for banana bread?
The best banana bread is made with overly ripe bananas. You can tell bananas are overripe when they turn deep yellow and get brown giraffe spots all over them. Even almost completely black bananas are still good for banana bread.
You can speed up the banana ripening process by placing several bananas and an apple inside of a brown paper bag, closing the top and letting them sit on the counter for a day or two. The gases released will speed up the banana ripening process using this method.
Or if you don’t already happen to have ripe bananas on hand and can’t wait for your underripe bananas to ripen fully, you can help the process along by sticking the bananas in the oven for a little bit. Just place them whole (with peel intact) on a baking sheet and bake at 300°F for about 20 minutes, then cool, peel, and use in this recipe as normal.
Amy’s Recipe Tips
- Bake until a skewer comes out clean. A toothpick really isn’t long enough to accurately test a loaf of banana bread. A wooden skewer or sharp knife is a better testing tool to tell whether the banana bread is done all the way through.
- Make it your own! Feel free to add your favorite mix-ins or sprinkle the top of your banana bread with chocolate chips, chopped nuts, or a streusel before baking to change things up.
- You can freeze your overripe bananas. Got brown bananas but can’t make your banana bread just now? Peel them and throw them in the freezer in a ziploc bag. They will look terrible when you eventually remember to take them out, but they will work just great when you thaw them!
Can you freeze banana bread?
Yes! You can freeze banana bread! You can either slice it first and freeze the slices individually so you can easily enjoy banana bread whenever you want, or you can freeze entire loaves for later consumption.
To freeze a loaf of banana bread, let it cool completely, then wrap it in plastic wrap and place it in an airtight container or freezer-safe ziploc bag, then stick it in your freezer. That’s it!
To freeze individual slices of banana bread (something I like to do because it makes it easy to stick into school lunches or give the kids for breakfast on busy days), lay individual slices flat on a baking sheet and cover with plastic wrap. Freeze for 1-2 hours, then transfer to a freezer-safe ziploc bag and stick them back in the freezer.
For best quality, enjoy it within 2 to 3 months, although honestly I’ve dug a loaf out of the freezer 6 months down the road and it’s still pretty darn good.
How to Make Banana Bread FAQs
One cup of mashed bananas is usually about 2 medium bananas. Ultimately you want about 2 cups of mashed banana for this recipe, which is usually 3 big or 4 medium bananas, but it’s a pretty forgiving recipe and I have made this recipe dozens of times for years without measuring the exact amount of bananas.
Sure, if you have bread flour that you want to use for banana bread you are welcome to use it and the recipe will turn out just fine without any modifications.
My banana bread recipe cooks in 50-60 minutes for a loaf made in an 8×4-inch pan. Slightly different pan dimensions might require a slight time adjustment, but generally speaking it will take about an hour to bake a loaf of banana bread.
More Quick Bread Recipes You’ll Love
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Best Easy Banana Bread Recipe
Equipment
Ingredients
- 3-4 ripe bananas (about 2 cups mashed)
- 1/3 cup salted butter melted
- 3/4 cup (150g) granulated sugar
- 1 large egg beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups (212g) all-purpose flour
- 1 cup chopped walnuts or chocolate chips, plus extra for topping if desired
Instructions
- Preheat oven to 350℉ (177℃). Lightly grease and flour an 8.5×4.5-inch loaf pan or spray with baking spray.
- In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.3-4 ripe bananas, ⅓ cup salted butter, ¾ cup (150g) granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
- Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.1 ½ cups (212g) all-purpose flour, 1 cup chopped walnuts
- Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.
Video
Notes
- Storage: Store your banana bread in a ziploc bag or in another airtight container on the counter for a few days. Refrigerating it will help it last a day or two longer. But after about 5 days banana bread starts tasting stale, even if it has been wrapped tightly or kept in an airtight container in the fridge.
- Baking time: If your bread pans are larger or smaller than mine, your bake time might be on the shorter or longer side, respectively.
- Muffins: This banana bread recipe can also be made as muffins. Just divide between the cups of a muffin tin and bake for 20-24 minutes until muffins are done and a toothpick inserted into the center of a muffin comes out clean.
- This recipe can be found on page 50 of my cookbook, House of Nash Eats Everyday!
Made this recipe tonight based on all the rave reviews, and I completely concur: best recipe ever!
I have a 12 count mini loaf pan how long would you suggest in the oven?
Oh those little loaves of banana bread will be so cute. I would try 350 F at 25-30 minutes. Cook until a toothpick comes clean when inserted into the middle.
My husband and I agreed that this is the best and easiest banana bread recipe. It’s so moist and delicious!
Reviews are accurate!! Delicious and moist. Added chocolate chips, saving this recipe, thanks for sharing!
This is the most moist banana bread I have ever eaten in my life. I have shared this recipe over and over. Thanks for sharing.
Made it this morning, absolutely delicious & moist. I added raisins & pecans. Yum! Went so well with my cappuccino. I wanted to attach a picture of the banana bread but was unable to 🥹
3 or 4 bananas is a bit ambiguous. How many cups pleease
3-4 bananas mashed is about 1 1/2 to 2 cups of bananas.
Where is the actual recipe?
It’s at the bottom of the post. If you have a hard time finding it, you can always click the “jump to recipe” button at the very top and it will take you straight to it.
I have 0 baking skills! This was the easiest and best thing I have ever made and my son absolutely love it..Thank you and i appreciate you ma’am.
Oh that’s great you enjoyed it! It’s a great recipe that’s easy but oh so good!
I love this recipe! I have made it at least a dozen times, and it always comes out great! I also love adding different toppings, and it works great with sugar substitutes like Stevia or monk fruit. I don’t even bother trying other banana bread recipes anymore.
Awesome,thank you.
Delicious banana bread recipe! I used a block of chocolate and grated a handful into the batter. Definitely saving this recipe!
The recipe was easy to assemble. I divided among three baking loaf pans and gave them as Holiday gifts. I’ll be making it again.
Could I omit the egg?
I mean, yes, but it won’t have quite the same texture. But yes, it will work.
Easy to make. Real food
This is my “go to” dessert!! I love it! The moistness… oh my goodness… BIG THUMBS UP 👍🏽 and my dad loves it too! Thanks for a great recipe.
Great recipe! I have a little b&b in the south of Brazil and i make this for my guest and they love🥰
I want to come visit your B&B! So glad you love this recipe!
Super easy and delicious !!
My new go to for banana bread!!❤️
I LOVE this recipe! I’ve got a friend who is vegan and gf- any ideas on how to adapt this recipe for both of those requirements?
I’m so glad you love it! I’m not much of a vegan or gf baker, but I think you could vegan-ify this recipe by replacing the butter with oil and just omitting the egg (it should still turn out fine). Then just use a 1-to-1 gluten-free flour replacement. I would love to hear how it works out for you!
Simple, eat, yummy! I substituted oat flour and Maple syrup for the flour and sugar. Also added in some coconut! Perfect and quick!
Did you leave the quantities same with the oat flour and maple syrup … or did you adjust? Thanks!
This bread turned out soooo good!!! Easy, and great recipe for high altitudes by adding a little extra flour and cooking at 475 degrees for 50 min! I’ve had such a and time with banana bread turning out at high altitude!! This one is a keeper!!!
Oh good! Baking at higher altitudes can be tricky sometimes but I’m glad it worked out for you!
Was this to be 475° or 375°?? I cooked at 475, and it was completely burnt in 20 minutes 🙁
This recipe was easy to put together and it was delicious! I added chocolate chips and it turned out great!
Thank you! Adding chocolate chips makes it so good! Good choice!
I have been making this banana bread recipe for years, it’s certainly my favorite. My husband and are full time RVers and I was baking the muffins in our convection oven but it was so time consuming since I could only bake 6 muffins at a time. I decided to try my instant pot in a 7” round pan. Wow!! I can’t believe how good it came out and it’s so much easier!! I followed this recipe then found an Instant Pot recipe for the cooking instructions.
Wow! That’s amazing. Making banana bread in the instant pot! Genius! Way to make things work for your RV! Glad it worked out.
Delicious recipe but mine was getting a little burned before it was done. I only baked for 45 minutes. Maybe it’s the tin loaf pan 🤷🏽♀️
Yes sometimes ovens or pans can affect baking times. I’ve had times where the outside was browning too fast but the middle wasn’t done yet. You can put some tinfoil over top to prevent burning near the end. Sometimes it takes trial and error with oven times, temperature or rack positioning in the oven. I’m glad it still tasted good though!
easy to throw together and verrrrry yummy!!
Thank you! I’m glad you liked it!
Added 11/4 cup flour and Added 1 cup of oatmeal. Used 3/4 cup of monkfruit. Used unsalted butter. I look for recipes that can be a little more changeable for diabetics. Smells awesome and tastes wonderful.
Thank you so much for sharing your adjustments! This will be so helpful for many readers, I’m sure!
Added additional egg, 1/2 cup oats, and 2 tbs ground flax. I subtracted 1/2 cup of flour to make up for oats. Came out great!!!
Could I use brown sugar?
Sure!
I didn’t have 3 bananas so I used 2 bananas and 2store bought applesauce cups for the moisture and no butter. I didn’t skip the butter intentionally. I put it in a pot for soup instead. I added a cup of chocolate chips. It was perfectly done at 55minutes. Delicious!
This will be my first time making this banana bread so I’ll let you know how it comes out!
I love easy peasy and this recipe was just that. It is so tasty and moist. I made it with the marked down bananas in the store that were VERY ripe, perfect for this recipe. This is a 5 star keeper. I followed the recipe exactly as written with the chocolate chips.
The banana bread is delicious however, I notice that even though the bread is always baked through when it comes out of the oven the bottom 1/4 of it always looks dense. Any idea why?
That’s banana settling to the bottom of the pan while it is baked. Maybe try scaling back on the amount of banana you are using slightly, especially if they are particularly large bananas.
Easy and delish.
Added a handfull of craisins for a zing and this added a whole new edge to my banana bread. Tried a few different recipes and this was the quickest and easiest so far and very moist and tasty!
Delicious recipe thank you!
it is a amazing recipe
Thank you!
I’ve made this 3 times and it’s always a big hit in my family.
No bananas ever go to waste when this recipe is around.
I have made this recipe a few times for my kids and the LOVE it! I am gluten intolerant, so I don’t get any. That was until today! I made 2 batches. One for them and one for me. I used King Arthur GF cup for cup and these are INCREDIBLE!!
Oh wow! Yay! I have heard that King Arthur GF flour can be subbed cup for cup but good to hear it works for this recipe! I bet your kitchen smelled incredible today! Thanks for letting me know!
This might be the best banana bread I’ve ever made (don’t tell my grandma I didn’t use her recipe) – seriously. It’s so good and fluffy. Also, I subbed baking soda for more baking powder but just because I didn’t have baking soda, so cheers it works either way.
Oh my goodness thank you! (I won’t tell your grandma!).
The best recipe I have ever made
Absolutely delicious!!! I made 3 loaves and shared with my co-worker’s 😋😋 an family!!! Thank you for sharing your food talent.
Turned out amazing!!!!
turned out amazing!!
My kids LOVED this banana bread! I promised them I’d make them a treat after all their help with our home renovations. Last month we had our kitchen redone and this week we had our furniture cleaned and everything. Each one of my kids has picked a treat that I’ll make and my oldest asked for banana bread, and since I didn’t have a recipe, I figured I should just find the best one online. It turned out SO GOOD! Thanks for sharing!
Hi I’m not a big baker but I think I did ok. It’s still in the oven tho
Let you know how it turned out
Fingers crossed for you! Let us know what you think when it comes out!
Can you make this banana bread in a 9×13 glass cake dish?
It would be awfully thin in that size of a dish. I would probably just use a square baking dish or double the recipe if you want a 9×13 dish.
We’ve been trying out different banana bread recipes and omg…we were NOT disappointed with this one. Seriously the best banana bread we’ve made. Just don’t tell my granny I said that 😉
Lol, your secret is safe with me.
Was able to make a small loaf and 6 muffins. Sure smells divine!
Oh my goodness – this is so easy and so delicious!! I baked in 4 mini loaf pans for 35 minutes. I sprayed the pans but forgot to flour them and the loaves came out just fine!
Oh thank you! I’m glad you liked them! Mini loaf pans are the best!
Highly recommend this banana bread recipe very moist and love the chocolate chips added to it.
My boyfriend brought me a bunch of bananas. Will this freeze good
Absolutely! Freezes great.
I’m out of Baking powder and baking soda. Can I still make this using self rising flour?
I practically never use self-rising flour, but I’m pretty sure that the answer is yes. If you do, let us know how it goes!