Easy Banana Bread Recipe

This quick and easy banana bread recipe is simple to make, tastes amazing, and is a delicious treat. Made with simple ingredients, this recipe is always a crowd favorite. And it’s worlds better than any store-bought banana bread you’ll get!

Banana bread is one of my all-time favorite recipes, and not just because it is the first recipe I ever created.

Or because it’s super easy to make, and baking is not really my strong suit. Though I will admit those reasons do play a part in why I like banana bread as much as I do.

Banana bread has always been a family favorite in our house, despite the ongoing debate of whether you should add chocolate chips, nuts, or neither. It’s one of those foods that everyone seems to enjoy and one that’s almost impossible to mess up. 

To me, banana bread is the perfect creation, it’s easy to make, it calls for few ingredients, has a delicious taste, and is full of flavor.

It works for breakfast and afternoon tea, and it also makes a great dessert and an awesome snack. 

It’s one of the best and easiest quick breads you’ll ever make from scratch. And let’s face it, few things in life are better than warm bread topped with lots of butter.

When I was little, we always made the same simple banana bread recipe, but then it got lost. And then came the years of trying new recipes and getting results that were never quite right.

I had thought my troubles were over when our old recipe finally turned up again, but even that never seemed to come quite again, at least not like I remember it.

So I did the only thing I could think to do. Create my own, and recreate the ultimate banana bread recipe that I remembered enjoying so much throughout my childhood

You might be surprised if I told you how long it took me to create this recipe. After all, most banana bread recipes are very similar, and this one is no exception. So I’ll spare you the story. 

The moral of the story, though, is this: this banana bread, in my humble opinion, is the best banana bread ever and the only recipe you’ll ever need. It’s easy, has few ingredients, is nearly foolproof, and everyone always seems to love it. 

It is one of my favorite things to make and eat. And honestly, it is the recipe I am most proud of to date. I would highly suggest giving this recipe a try. I promise you won’t be disappointed!

How to Make Easy Banana Bread

Ingredients.

• Overripe Bananas
• Melted Butter. You can also use oil for this recipe; avocado oil, vegetable oil, or any other natural oil can be used. But personally, I find banana bread tastes much better when made with butter.
• Eggs
• Vanilla Extract
• White Sugar
• Baking Soda
• Sea Salt
• All-Purpose Flour

Directions

Preheat the oven to 350 F.

Grease and flour, or line with parchment, a 9×5-inch loaf pan. 

In a large bowl, mix the mashed bananas and the butter. Add the eggs, sugar, and vanilla, and mix well.

Add the baking soda and salt, give it a quick stir, then add the flour. You should have a wet and slightly lumpy batter. Mix the batter just long enough to be sure there aren’t any clumps of flour or baking soda left; it doesn’t need to be a smooth batter or even very well mixed.

If you want to make banana nut bread, or chocolate chip banana bread(or a combination of both!), add those now and fold to combine.

Pour the batter into the prepared pan, and tap gently on the counter to even out the top. 

Place it in the oven. Bake for 50-60 minutes, or until a knife inserted into the center of the bread comes out clean.

Banana bread is best enjoyed warm, topped with lots of butter!

Recipe Notes

Banana bread can be stored at room temperature, either in an airtight container or wrapped tightly in plastic wrap for up to 3 days. You can also store banana bread in the fridge, which will extend the shelf life of banana bread by a couple of days. In the refrigerator, banana bread will last 5-7 days.

Banana bread freezes well, too! And can be stored in the freezer for up to 6 months. You can freeze whole loaves of banana bread or individual slices of banana bread, either by wrapping them in plastic wrap or aluminum foil. Or by placing them in a freezer bag. When you are ready to eat your frozen banana bread, simply take it out of the freezer and let it sit out on the counter for a couple of hours or in the fridge overnight. Wrap bread in foil and bake for 15 to 20 minutes at 250 degrees or until it is warmed through. 

I have learned over the years that while banana bread seems to be one of the most forgiving recipes in the world, the baking time can be a little tricky. Ovens do vary, and sometimes the bread can take longer to bake, and sometimes less. If you are making this recipe for the first time, I would recommend baking for 40 minutes to start and going from there. 

If the center of your bread isn’t done yet, but you feel the top is getting too dark, you can set a piece of aluminum foil loosely over the top of the bread to help keep the top from getting darker while it finishes cooking. 

My family can never agree on whether we should add nuts or chocolates to our banana bread, and most of the time, I end up leaving both out. But feel free to add nuts, chocolate chips, both, or any of your other favorite banana bread mix-ins to this recipe!

If you have larger chunks of banana in your bread, this can lead to brown spots or dark spots in your bread, but don’t worry, it’s nothing to worry about, and your bread will still taste amazing!

Looking For More Easy Bread Recipes? Be Sure To Check Out These!

Cranberry Orange Bread | made with fresh cranberries

Easy Pumpkin Cream Cheese Quick Bread

Double Chocolate Zucchini Bread Recipe