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!
I saved this recipe a long time ago and it has become my go to banana bread recipe. My kids absolutely love it and found out that the reason my kids would ask me to buy bananas and then NOT eat them was so that I would make banana bread with them! The favorite version his when I add 1/2 cup of walnuts and 1/2 cup of chocolate chips and then sprinkle more chocolate chips on top.
Ha ha that’s funny. What clever kids 😉 Your favorite version is also my favorite version.
I’ve been making this recipe for 4 years now, and it is everyone’s favorite! I make it as a neighbor/mail carrier/pastor/teacher/whoever gift at the holidays and every year someone new asks for the recipe! I’ve found it to be so forgiving and adaptable – we’ve tweaked it to be “free of” many different things (dairy, egg, gluten, refined sugar, etc – sometimes all at once!) and it still turns out and stands out as a delicious banana bread!
That is so good to hear! I am glad so many have benefitted from your delicious bread!
Just made this and it is delish! I subbed sugar for 1/2 cup of honey and 1/2 cup of maple syrup and I added 1/2 cup of shaved almonds because that’s what I had on hand and then about 1/2 cup of chopped dates. Such a forgiving recipe which I appreciate because now my toddler can enjoy it and I don’t have to worry about added sugar. It turned out so textured and also soft. Not dry at all. 10/10 will be making again.
Weird question can you share what you did to make it dairy gluten and egg free? My mom is allergic to all of those and would love to make ur version.
The best banana bread ever. So moist & flavorful & light. It’s a definite 10+
Thank you Trish!
Absolutely delicious!
Thank you!
Excellent each time. Received great compliments thanks to you.
Thank you! That’s great!
Can I use a Bundt pan for this?
Can I use a Bundt pan?
Yes that should be fine. I would bake it for 60-70 minutes.
I used a Bundt pan for this and it turned out pretty good after 60 minutes. It was a little difficult to cut and keep its form though. I’m trying again right now, and cut the baking powder in half hoping it would make the bread more “dense” I’ll follow up when I’m done. (Hopefully I remember!)
SO GOOD! I baked for about 50min because I prefer the center slightly underbaked. PERFECT! Will me using this recipe again
Great! Thanks Courtney!
Made it today. Wonderful recipe. Used 3 bananas , 1 tbsp less of sugar ( less next time.
Roasted the walnuts before using it( 5 to 7 minutes in the oven).
And will bake minus 5 minutes n ft time.
Tastes fantastic.
Next time with both chocolate and nuts.
Thanks a lot too share it.
,,,,,,,❣️❣️❣️
Great! Thank you! I love adding chocolate chips!
I made a double batch and had no chips or nuts meat and it still came out perfect! I cannot wait to try this with add-ins!
Great!
Am I missing something because I have read this several times and there is no measurements that I see. I see the ingredients and it’s looks pretty simple but no measurements of how much of each item used.???
I will always post measurements for the ingredients. There is a “Jump to Recipe” button at the top or you can scroll to the end of the post to find ingredients, measurements, and directions for the recipe.
I added some apple sauce as I only had 2 bananas. But it came out great. Super easy recipe!
It’s a pretty forgiving recipe. Glad you enjoyed it!
This taste amazing! I will definitely make it again!
Thank you!
These were delicious and so easy to make. I made cupcakes sans chocolate chips and forgot to add the vanilla but they came out perfect. Baked for about 23 minutes. Will definitely make again.
Great!
Very good and easy to through together. Thank You
Thank you!
Banana Bread
Love this recipe. I’ve made it plain, with chocolate chips, and with chocolate chips and walnuts. Delicious all ways! I like to sprinkle the top with course sugar. It adds a little crunch and makes it look so pretty!
Great! I also sprinkle sugar on top. I’ll even mix cinnamon and sugar together to sprinkle on top and it’s so good!
I pretty much have this recipe memorized. It’s been my go to recipe for several years now. I never follow recipes exactly and always add my own little twists, but this is my base recipe for what has become my family’s fave banana bread recipe and it’s so easy! My twists: I sub 1/2 c brown sugar for the white sugar, and 1/2 cup quick oats in place of the remaining 1/2 c flour. I almost always add a small handful of chocolate chips as well. I just made a batch and added some pumpkin pie spice to the mix, see if it adds a lil fall flair to it. Just wanted to finally say thank you for this wonderful and easy recipe after all these years!
Thank you! I am so happy you and your family enjoy this recipe. You have some fun substitutions, the pumpkin pie spice would be fun to try!
Love this recipe!!! Made is several times and sub’d for gluten free flour and it’s always delish! Family loves it as well! Thank you for sharing!
Thank you for making it! I’m glad the gluten free flour works great!
Amazing tasting banana bread, I had never added cinnamon before however did this time and my family was glad….they all agreed that this has been my best banana bread desert ever!! So thank you ❤️
Oh I love adding cinnamon as well. Glad your family enjoyed it!
I have been using this recipe for a while now and it is an easy winner!
Great! It’s delicious!
Made this today and it was delicious!! Thanks so much for sharing this wonderful recipe!! 🙂
Great! I am glad you made it!
Perfect recipe! Easy peasy and super yummy! 🍌 ❤️
Thank you!
I chose to make this recipe with four bananas and it turned out to be so moist and everyone loved it. But it only took 30 minutes to make, and I even kept off a little bit of the batter to make a few muffins out of it and it still was not 55 minutes.
Great, you might have just had less batter so it didn’t take as long.
I’ve made this many times now, and it’s the best recipe ever!!! My husband begs me to make it. We sprinkle Turbinado sugar crystals on top for a pretty touch.
Thank you! Ooh that would be yummy with the turbinado sugar crystals. Sometimes I will sprinkle cinnamon and sugar on top. It’s delicious.
This recipe is so easy and produces a delicious banana bread. Instead of walnuts, I add dried blueberries. It goes together in a large mixing bowl, then pour into bread pan.
Dried blueberries sound great!
The best easy recipe, every one loved it, I made it twice, one with walnuts and one with chic. Chips, both came out great.
It was so easy and delicious! The texture was just right. My family and company loved it. There’s only a few slices left! Thank you so much for sharing this recipie it was a lifesaver for cleaning 😅👌
Thank you! Making it all in one bowl definitely makes easy clean up. Glad everyone loved it.
I’ve only ever used this recipe because it is so easy and turns out amazing every time. I had never made banana bread before and have used this recipe 5+ times. So good!
Delicious yum,yum.
Made this banana bread for my husband and myself. Added about 3/4 cup chocolate chips and no nuts, because we’re picky and we like to serve it hot out of the toaster oven, with some butter! Probably will make another loaf with nuts and chocolate chips for his parents, because they love nuts! Thank you for this awesome recipe!!!
Thank you for making it!
Great recipe! I made this with GF flour and Swerve sweetener and it baked up beautifully. Thanks Amy!
Great! Good to know the modifications worked well!
Absolutely delicious! We aren’t a “nut in our dessert” family, so that was the only modification I did. We did use your trick to ripen the bananas in the oven and it worked beautifully and amazingly well! We will probably have to do it this way each time as we enjoy eating bananas and rarely have any ripe enough for this luscious dessert. Thank you for sharing your gem with us! My family couldn’t wait to dig in and if it lasted 2 days, that’s a long time. SO – SO good!
Great! You just made my day! Yes, we sometimes eat our bananas too fast as well.
Do I absolutely need to add sugar to it? I want to make this for my baby and I was thinking the banana would already have natural sugar to it.
You can’t take out all the sugar completely because the sugar helps keep the bread tender and moist. You can definitely reduce the sugar amount or replace some sugar with some applesauce.
Very good. Came out great. My teacher friend Jess C., would make this. Amazing
That makes me so happy!
I have been making banana bread for years using a different recipe. But when I made this the first time, my husband declared it the best banana bread he’s ever tasted! It’s a new staple in our house. And sooo easy!
Oh my what an honor to be the best he’s ever tasted! Thank you making this recipe! I am glad you found it.
My family loves your recipe! It’s one of the few things everyone in my household loves!
May I substitute the all purpose flower for coconut flour? If so, are the ratios the same?
Thank you! I am glad everyone loves it! I have never tried making this with coconut flour so I couldn’t give you exact ratios for this recipe. I know coconut flour cooks completely differently than regular flour so it may take some trial and error.
Made this today. So good! I added a tbsp of chia seeds and pecans instead of walnuts. Big hit and so easy
Great additions Kate! I’ll have to try adding chia seeds!
This is the best tasting banana bread, so easy to make, I do cut down on my cooking time by 10-12 minutes less than recommended. I will use this recipe for a long time!
Thank you Carly!
Very tasty!
Thank you Syd!
Amy the end product is great but I love the way you payed this out. Typically there is a list ingredients which you provided for collection But then….you added the ingredients and their amounts into the written instructions yay! I didn’t have to keep going back o the list THANK YOU for making this so much easier to execute!
I’ve tried other recipes for banana bread, and this one is indeed the best one. Cooked twice already and will cook it again. Highly recommended.
Thank you Eve!
This really is the best recipe! I tried so many prior to this one. I’ve been following this recipe several years now and have shared it with many fans 🙂
How can I sub the sugar with honey?
I don’t have a lot of experience subbing honey for sugar in baking, but I think you could get away with 1/3 to 1/2 cup of honey in place of the 3/4 cup of sugar called for in this recipe.
I made this banana bread last week. My husband and I decided it’s the best one we’ve ever eaten! This recipe will replace my old stand-by that was handed down in our family. I made it exactly as printed and it’s wonderful!! I’d give it 10 stars if I could. Thanks for an easy and tasty recipe.
Wow Pat! 10 stars would be amazing! Thank you for choosing this banana bread. It’s a tried and true.
I have made this recipe numerous times and each time has been great!!! Super easy and delicious 🙂
I make this recipe all the time and it comes out perfectly
The ingredients are simple. The recipe is easy in my family loves it.
Thanks Tara! That is great to hear! My family loves it too.
I have made this a few times. It is moist and tasty. I followed one of the suggestions and used 1/2 c walnuts and 1/2 c chocolate chips.
Thank you Lisa!
Would this work with only 2 banana?
Yes, you can use just two bananas but it will affect the moisture of the bread and baking time, depending on the size of the bananas. I would try and stick to three or more bananas if you can.
I love the banana bread muffins. They were so light and moist. I did add an extra 1/2 tsp of cinnamon because I love the flavor!! This is a keeper! 10 stars
Great Donna! Cinnamon is quite yummy in banana bread. I sometimes like to sprinkle cinnamon and sugar on top before baking.