Name: The Easiest Banana Bread Recipe You’ll Ever Make
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 overripe bananas, mashed; 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon (optional)

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The Easiest Banana Bread Recipe You’ll Ever Make is soft, moist, and packed with sweet banana flavor. It’s the kind of no-fail recipe I can throw together in minutes whenever I have overripe bananas on the counter. With just one bowl and a handful of basic ingredients, I get a tender loaf that smells amazing and tastes even better.

Why You’ll Love This Recipe

I love this banana bread because it’s quick, simple, and foolproof. There’s no mixer required, no fancy steps—just stir, pour, and bake. The crumb is soft and tender, with just the right amount of sweetness. It’s perfect for breakfast, a snack, or even dessert. And the best part? I can easily customize it with whatever add-ins I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Overripe bananas (mashed)
All-purpose flour
Granulated sugar
Eggs
Vegetable oil or melted butter
Baking soda
Salt
Vanilla extract
Ground cinnamon (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, I mash the bananas until smooth.
I add the eggs, sugar, oil, and vanilla extract, then whisk until everything is well combined.
I sprinkle in the baking soda, salt, and cinnamon (if using), then stir in the flour until just combined—being careful not to overmix.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, which gives me about 10–12 slices. It takes 10 minutes to prepare and 50–60 minutes to bake, so I usually have fresh banana bread ready in just over an hour.

Variations

Sometimes I add chocolate chips, chopped walnuts, or pecans to the batter. I’ve also mixed in shredded coconut or swirled in a bit of peanut butter for a fun twist. When I want a richer flavor, I use brown sugar instead of granulated sugar. For muffins, I divide the batter into a muffin tin and bake for about 18–22 minutes.

Storage/reheating

I store banana bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To keep it longer, I freeze slices wrapped in plastic and foil. I reheat individual slices in the microwave for 10–15 seconds or toast them with a little butter for an extra treat.

FAQs

Can I use frozen bananas?

Yes, I thaw and drain them first. Frozen bananas work great and add even more moisture to the bread.

What if I don’t have a loaf pan?

I’ve baked this in a square cake pan, muffin tin, or even mini loaf pans. I just adjust the baking time accordingly.

Can I make this with less sugar?

Definitely. I reduce the sugar slightly if I want it less sweet, especially if I’m adding chocolate chips.

Why is my banana bread dense?

It’s usually from overmixing the batter. I stir just until the flour is incorporated to keep the crumb light and tender.

Can I make this recipe gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with great results. It still comes out moist and flavorful.

Conclusion

The Easiest Banana Bread Recipe You’ll Ever Make is a simple, delicious way to use up ripe bananas and fill my kitchen with the comforting smell of homemade bread. With one bowl and a few pantry staples, I get a moist, flavorful loaf every single time. It’s a recipe I always come back to, and it never disappoints.

Olivia