Go Back

Easy Banana Bread

A cozy, foolproof banana bread recipe that's perfect for breakfast or dessert. With a tender crumb and sweet banana flavor, it's sure to become a family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Swap half with whole wheat for a nuttier loaf.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional, but it adds a warm note.
Wet Ingredients
  • 0.5 cups unsalted butter, melted and slightly cooled Coconut oil works well for dairy-free.
  • 0.75 cups granulated sugar For a lighter sweetness, use 0.5 cups brown sugar instead.
  • 2 large eggs, at room temperature
  • 1.5 cups mashed ripe bananas (about 3 bananas) Overripe is perfect.
  • 1 teaspoon pure vanilla extract
  • 0.5 cups chopped walnuts or pecans Optional, or substitute with chocolate chips for an indulgent dessert.
  • 1 zest orange Optional, brightens the loaf.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Butter a 9x5-inch loaf pan and line it with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  3. In a large bowl, stir the melted butter and sugar until glossy. Add the eggs one at a time, beating lightly after each addition.
  4. Mash the bananas and fold them into the butter mixture along with the vanilla and orange zest if using.
  5. Stir the dry ingredients into the wet until just combined; do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Let cool in the pan for 10 minutes, then lift out using the parchment and cool on a wire rack.

Notes

Store banana bread at room temperature for up to 3 days. For longer storage, freeze the whole loaf or individual slices for up to 3 months.