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!
Very easy recipe, thank you for the tip to put bananas in the oven, it worked. Very delicious, I baked it using my brownie pan and it was just the right amount.
I was scared it would be lumpy after adding the flour until I added the bananas and sour cream then it made extra loaves. I will use this recipe again
Was there sour cream in the recipe?
Really like this recipe!!!!
Turned out wonderfully
D<3
Most Excellent recipe! Thank you!
I only had 2 large bananas, so added 1/2 cup applesauce. Turned out great!
So so consistently delicious! I cook mine for about 75mins. I will only use this recipe moving forward. Thank you
Absolutely delicious! I use 4 bananas so I need to cook for about 75mins (frozen bananas have a bit more liquid in them). I will only use this recipe moving forward. Thank you!
I made this recipe with walmuts brraf was amazing abd moist . Great recipe to make for your family or snack
Thank you! Glad you liked it!
Amazing recipe! I especially loved the cooking mode option so my screen didn’t fade off. My kitchen is filled with the aroma of sweet banana bread. Thank you so much!
I LOVE this recipe! Turns out perfect every time. Only one bowl and no need to dirty your beaters. My toddler grandson is allergic to egg so I now make this with 1/4 cup unsweetened applesauce and add an additional 1/4 tsp baking powder. I also bake in 4 mini loaf pans for 35-40 minutes. Perfection!
My banana bread came out perfectly! I will be making it soon again!
Easy delicious recipe
I’m new to baking and OMG this recipe is everything! My fiancé was shocked at how yummy and moist it is! I have already made this 3x in the last month since discovering it. Thank you!
Yay! So glad the recipe is a new favorite for you!
Good recipe. I add 1/4C of either sour cream or full fat yogurt.
Love your recipe will post photos when fonished
This is the easiest and best recipe ever!!! Thank you
Hi, I was going to make two of these breads only have 43 white bananas. I was wondering if there’s anything besides applesauce that I can use to make it moist or moisture. I have no sour cream, no yogurt lol and yes I have to use the unsweetened or sweetened applesauce how much do I use? By the way my son hates banana anything loves loves loves recipe I put chocolate walnut to pecans very smashed up and it is amazing. I can eat this morning new night in the middle of night my sleep lol but yes, delicious delicious recipe. Thank you so much. So sorry some of the words that come out it won’t let me go up and shoot anything for some reason.
Sorry, I was using Siri to do my comment. It’s not 43 bananas. It’s four ripe bananas lol
Lol, thanks for the clarification!
The easiest and best!
I’ve made a lot of different recipes but not anymore!
My family likes walnuts and brown sugar on top.
So easy, even for beginners! My loaf browned quickly and looked perfect, so I placed a piece of foil over it the last few minutes. Though it tested done I was afraid the center might still be too moist. I didn’t want it to fall, so I left the loaf in until the minimum amount of time was up. That turned out to be perfect. I make this recipe to take everywhere, and it always gets gobbled up! Thank you for such a great and easy recipe!
This was delicious!!! thanks
Thank you! Glad you enjoyed it!
I accidentally omitted the egg altogether and it was amazing. Who knew the egg who make a difference it actually didn’t at all it was moist and delicious without it:)
Made this numerous times. One of the best banana bread recipes I have ever made. Covering with foil was a good tip for last couple minutes of baking if getting too Brown was a great idea.. no monkey biz. …love it
I am a miserable baker and this turned out flawlessly… twice! The second time I used a little extra flour (~1Tbsp) which is most likely cuz of my altitude. Also the bottom half was ever so slightly too dark and the outside bottom was a bit burnt. This could have been my copper loafpan, altitude, or my struggles baking in general 🤣 Regardless, this will be my go to recipe for banana bread!
Best recipe ever! It’s the only one I’ve used for the three years!
Oh wow! That’s amazing!
Made it last night and enjoyed some today, scrumptious.
I used parchment paper in the pan instead of oil and flour and came out great!
So where are the amounts you need of the flour, butter, etc…??!!!
Hi! Every recipe will have a recipe card with the ingredient measurements and instructions at the end of the post. To jump straight to the recipe card I have a button right at the top of the page that says “jump to recipe”. Click that and it will take you straight to the recipe.
Absolutely love this recipe, easy to make! Everyone that has tried it since first made it loved the light and fluffiness! I made it simple the first two times and now I am making it a ssecond time with chocolate! There’s never enough 😁
It came out just wonderful!! I omitted the nuts but added chocolate chips!!
This is my favorite, go-to recipe for banana bread. My kids love it, and it’s easy. I’m whipping up a batch at this very moment. I like to add oats & chocolate chips, and I swap a lil less brown sugar in place of the white sugar. Thanks for this recipe!
Easy and delicious. I work at a small school and we had a dozen bananas leftover that wouldn’t make it through the weekend. I brought them home, made 6 loaves of this banana bread and it was devoured on Monday morning! And I didn’t even add nuts or chocolate chips! This recipe is a keeper!
Thanks a million!
Simple and delicious recipe!!
Made these yesterday. My family thought they were very yummy. I did NOT follow the recipe exactly. I only had 2 bananas. I also realized too late that I didn’t have enough flour. I only had half a cup so I improvised and used my food processor to grind up a cup of rolled oats. I used chocolate chips instead of walnuts. I made 12 muffins and baked for exactly 20 minutes. They turned out great.
Wow! Way to keep going and make it work! Great substitutions. I am glad you enjoyed the recipe!
Love this simple recipe. The one bowl makes cleaning up easier and the recipe comes out great every time. I used to make a full banana bread but now use the batter for muffins which makes easy snacks and light breakfasts. If I don’t have enough bananas I add an extra egg. The texture is soft and moist. The recipe is versatile for a variety of add-ins. Frozen small blueberries, coconut, candied ginger, and seeds are favs.
I double and triple this regularly. Everyone loves it!
Amazing! I left out the nuts but this is the best banana bread recipe I have ever made.
I made 8 mini loafs. Very easy and only one bowl and best of all delicious.
It did take 30 mins to bake.
This recipe is so easy and awesome. I have substituted the sugar for a sugar substitute and I added a little extra cinnamon (I am a cinnamon freak) and everyone loves this. 5 stars for sure
Loved it!!!
I have made this several times and is always a winner. I usually put my over ripe bananas in freezer and use as needed. I think those make the bread even moister. In the past, I have made in three mini pans, but have a hard time on the time for baking. Any suggestions?
Hmmm sometimes different ovens can make it tricky. Are you putting them all in at the same time? Also, sometimes I use an oven thermometer to make sure my oven temperature is accurate. You may need to lower the temperature or raise the temperature or adjust the shelves in the oven or adjust the cooking time by cooking longer but cover in foil so the top doesn’t burn?
I hope that helps!
I’ve been making this recipe for years !! Never disappoints!! Thank you mami!
Hi I made it many times my family loves it thank you for sharing this wonderful recipe Godbless
Could I use margarine instead of salted butter?
Yes, you can.
This is my go-to recipe every time I make banana bread. I’ve subbed butter for coconut oil and made varieties of this with added chocolate chips or pecan pralines. Thank you for sharing! I’ve been using this recipe for 4 years and counting.
This was very easy to make but a little bland, I will definitely make it again but I’ll add more sugar and add nuts.
My husband loved it!
I am sure I commented once. I have to say this and you have to understand, I’m in my late 60’s and I live by myself. Since finding House of Nash Eats and this banana bread recipe, I NEVER use any other recipe. I make this bread as mini loaves and share them at least twice a week.
EVERYONE loves this!
I’m so glad you love it so much! It’s definitely a keeper!
This recipe has changed my life. I’m really not kidding. Its perfect. I make muffins because I’m too impatient to wait for a whole loaf of bread but everyone I know loves these. My nephew will eat a whole batch in a day. My son will burn his mouth because he just can’t wait for these to cool.
Made a loaf this morning , reminds me of my mommas when I was a child .
Very yummy!! I added 6 oz of plain Greek yogurt and it was very moist!
Thank you so much for leaving the comment that you used salted butter. A lot of people who post recipes on here aren’t specific about it. It makes a lot of difference in most recipes.
I try my best to be as clear as I can in all my recipes! Glad it helps!
Where is the ingredient amounts?
They are in the recipe card. If you are having trouble finding them, just click “jump to recipe” at the very top of the post and it will take you straight to them.