This banana bread is quick and easy to prepare, and everyone always comes back for seconds!
This delicious and easy banana bread recipe comes together quickly with budget-friendly ingredients you likely already have on hand.?
How to Make Easy Banana Bread
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Easy Banana Bread Ingredients
These are the basic ingredients you?ll need to make this easy banana bread recipe (you probably already have most of them in your kitchen):
- Bananas: Start with three ripe, mashed bananas.?
- Sugar: White sugar sweetens things up.?
- Egg: An egg adds moisture and helps bind the banana batter together.?
- Butter: Half a stick of melted butter lends more moisture and richness.?
- Flour: All-purpose flour gives the easy banana bread structure.?
- Baking soda: Baking soda acts as a leavener, which means it helps the bread rise.?
- Salt: A teaspoon of salt enhances the flavors of the other ingredients.?
How Do You Make Easy Banana Bread?
Here?s a brief overview of what you can expect when you make this incredibly easy banana bread at home:?
- Combine the dry ingredients in one bowl and the wet ingredients in another.?
- Stir the dry mixture into the wet mixture.
- Pour the batter into a prepared loaf pan and bake.?
Storage and Freezing Instructions
To store this easy banana bread: Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread loaf on top of it, then cover the loaf with another paper towel. Seal the container tightly and store it at room temperature for about four days. You can freeze the banana bread for two to four months.?
Cookdap Community Tips and Praise
?Very good simple recipe,? according to one Cookdap community member. ?Sometimes less is more. Great flavor and texture. I went with dark brown sugar. Looking forward to adding spices and nuts. Perfect!?
?Easiest and best recipe I have ever used,? raves Anita Burian. ?I made a large loaf the first time then started making mini loaves for gifting! Yummy!?
?I have used this recipe, faithful to the ingredients, for years and loved it,? says another Cookdap community member. ?Yesterday when I went to make it I didn't have butter so I used some of my roommate?s ghee… OMG!!!! That just took an already fantastic recipe to a new level.?
Ingredients
- 3 ripe bananas, mashed
- 1 cup white sugar
- 1 egg
- ¼ cup melted butter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
Step 1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan.
Step 2
Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed.
Step 3
Stir in salt; pour batter into the prepared loaf pan.
Step 4
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Step 5
Enjoy!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 225 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat3g | 16% |
Cholesterol31mg | 10% |
Sodium399mg | 17% |
Total Carbohydrate42g | 15% |
Dietary Fiber1g | 5% |
Total Sugars24g | |
Protein3g | |
Vitamin C3mg | 16% |
Calcium9mg | 1% |
Iron1mg | 6% |
Potassium155mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Christina
- 9 years ago
I did’t get to try this yet, but the family LOVED it! I only had 4 large-ish bananas, so I just used those, which worked out fine. Also, I did reduce the salt to only 1 teaspoon b/c I felt that 2 would be too much. This baked longer than an hour in my oven…had to add about another 15-20 mins. (I covered the top of the bread w/ foil so that it wouldn’t get too dark). This makes a HUGE loaf…great for sharing! This was very easy to throw together…a keeper! Thanks for sharing. 🙂
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- by: Cookdap Member
- 9 years ago
I used 2 1/2 bananas that came to 1 1/3 cups of mashed to make this bread, and the sugar I used was Sugar in the Raw organic cane sugar. The bread itself turned out to be a smaller loaf than what I’ve made in the past, and it was easy to make because of the few ingredients it called for. It is especially good toasted with butter because the outside gets crunchy. I would definitely make this again! Thanks, Joy!
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- by: Bigshotsmom
- 9 years ago
This is very similar to the banana bread my mother made – simple, moist, and tasty with the banana the star. The only thing I would change might be using baking powder instead is baking soda to try to get a bit more rise. I will be making this again and again especially since Marianne suggested toasting it! Thank you, Joy
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- by: Leahgiovan
- 9 years ago
Super fast, easy, moist, and terrific! My family loved it. I did top it off with a strudel type topping of flour, brown sugar, butter, and cinnamon. Saw one review which stated that it made two loaves but it only made one medium size loaf from the recipe. Will definitely use this one again.
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- by: Kathy
- 9 years ago
This was the best banana bread I have ever made. Came out so moist and absolutely delicious. It’s very easy to make aswell which is an added bonus. The bananas I had were quite small so I used 4, I only had self raising flour so omitted the baking powder and salt, and added 5ml of vanilla extract. I am so happy to have found this recipe….no more throwing over ripe bananas away. Problem is my 4 year old loves it so much I’ll be baking this every week.
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- by: Lin-Z
- 9 years ago
I was looking for an easy recipe with baking soda as I didn’t have any powder. I followed it almost exactly, except I cut down the sugar for my own preference. WOW! This turned out to be the best banana bread I’ve ever made, so easy and it was gone in a day. I would love to try and add nuts or maybe vanilla someday, but for a base recipe, this one is ‘bananas!’.
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- by: Patti Jarman Tierney
- 9 years ago
Turned out great. I put a streusel topping on it but it would have been really good without it. Made one large loaf. Used self rising flour because it’s all I had and omitted the baking soda. Fairly sweet, I’m going to cut the sugar next time and see how it turns out. Will make again, maybe with nuts too.
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- by: Mia
- 9 years ago
After trying to bake banana bread one time years ago and miserably failed, I decided to look for a simple recipe. This was amazing! Was not soggy in the middle at all like the one I had made years ago. I did add a splash of vanilla extract and added walnuts to the top. Also, baking time for my bread was only 45 minutes in a 9×5 metal pan and it was completely done. This recipe is fabulous! Will be making it more! Thank you!
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- by: Lisa Porgesz
- 9 years ago
I doubled the recipe for two loaves. Cooked one in a dark metal pan and the other in glass. The glass one baked more slowly and evenly. I made a couple changes to the recipe: for a double recipe I decreased sugar to 2/3c brown sugar and 2/3c white sugar. I also added about a cup of milk chocolate chips. It was delicious. Will make again.
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- by: Agurgone
- 9 years ago
Delicious! I loved the sweetness and simplicity of this bread! I followed this recipe to a T with the exception of 2 additions which I thought were simple enough without completely changing the taste. I added 1/2 tsp of vanilla and lightly dusted (not even quite half a tsp) the top with white sugar to make a sweet and pretty crust.
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- by: Esther
- 9 years ago
It was so easy to throw together, even with a demanding 1 year old around. I didn’t even mash the bananas very well but it still turned out consistent! I added about 1/8th of a cup of dark chocolate chips for a smattering of chocolate here and there, so decadent! I will bookmark and use this again 🙂
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- by: Cydnie Baldwin
- 9 years ago
great recipe! I should have cooked mine for a little less time, but over all tastes amazing. I added some chocolate chips in my mix making it super yummy! also tossed some oats on top to make it pretty. I have a gas stove so maybe that’s why it cooked a little quick. AMAZING
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- by: Kim
- 9 years ago
I didn’t make a single change to the original recipe because I had limited ingredients and it was perfect! Light, fluffy, cake like texture. I did however make two small loaves (8 x 3.75 disposable pans) and added dark chocolate chips and walnuts to one. Heavenly!! Cooking time was about 35 mins, a little extra for the one w/ choc & nuts.
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- by: Molly
- 9 years ago
A super simple, 7-ingredient banana bread. I pulled the bananas out of the freezer to use in this recipe. I doubled the recipe and baked in 5 (6x 3 1/2) pans. I did add 3/4 tsp. of baking powder to ensure a nice rise in the bread.
The results were a delicious banana bread that we love to toast. It is definitely the quickest and easiest banana bread I’ve made. -
- by: Joy Trahan
- 9 years ago
PERFECT!!!although I couldn’t help but to add a lil of my favorite spices, just a dash of cinnamon, ginger, and all spice, also about a teaspoon of real vanilla extract. Never made banana bread til tonight and wow you’d think—I thought I was a pro baker,,,,,,YUMMY!ThAnKs JoY!!!
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- by: Natalie Fiacco
- 9 years ago
Easy and yummy! Made it twice this week because it just gets gobbled up fast. If you follow the recipe there is no after taste of baking powder.
I added chocolate chips to it. I know some would add nuts but we have a child with food allergies. Chocolate works just as well. She didn’t complain LOL
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- by: Jhester66
- 9 years ago
One of my intentions for the new year is to not waste food. I had six very wipe bananas on hand so I decided to make banana bread. This recipe led to the best banana bread I’ve ever made! I took a few of the other reviewers’ suggestions and added a bit of brown sugar, pecans, and a dash of vanilla. So yummy!
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- by: Allison Holshouser
- 8 years ago
I only had two overly ripe bananas, so that is what I used. Used baking powder instead of baking soda because another reviewer suggested that change. Added about 1/2 cup chopped pecans because i had some left from Christmas baking. Hubby said it was the best I ever made!
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- by: Karolina
- 8 years ago
This was THE BEST banana bread I’ve ever made!
I only had two bananas but decided to give it a try anyway and it came out perfect. The only thing I added to the recipe was a teaspoon of baking powder n it came out light n fluffy.
Will be making it for sure next time I have a couple ripe bananas. A+ -
- by: Cookdap Member
- 8 years ago
Really easy recipe. I only had 2 ripe bananas, so I used half an unripe one. Came out very well but a little less sweet and less moist than other recipes I’ve used. That may have been due to the lack of bananas so I’ll take them blame. This recipe is definitely a keeper.
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- by: Lindsay Boyd
- 8 years ago
I’m 16 and ever since my mimmie (grandmother) whom lived with us passed, I’ve wanted to whip up delicious recipes just like she did for us every day…this bread is such a simplistic and delicious recipe that my very picky family even adored it. It was amazing to feel like I could make something so special for them. Just as a tip you will have to cook it for 1 hr and 20 minutes, but for the last 20mins cover the top with foil so it doesn’t get too brown.
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- by: Paloma
- 8 years ago
My favorite recipe I have found on here I lost track of how many times I have made this. Now I used it as a great jumping off point and make a ton of tweaks now for fun. Never had an issue. I add walnuts or chocolate chips on the top. Sometimes I reduced the sugar by a 1/3 cup and substitute cocoa powder for a yummy chocolate banana loaf. I have tried using 2 1/2 bananas (dropped a half on accident) still came out great. I love trading the sugar out for light brown sugar. If you substitute baking powder for baking soda it helps it rise more but I find the flavor a little more bland. Toss in a teaspoon of vanilla or molasses for a yummy extra flavor. I have forgotten the salt all the time and it still comes out great.
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- by: Asia Duhon
- 8 years ago
I made two batches: one regular loaf and one converted to muffins! To each one I did add 1/2 cup chopped walnuts and used brown sugar instead of white. Unfortunately, I forgot the baking soda in the loaf so it turned out rather flat, oops! The muffins were baked at 325 for 30 mins, but were a tad overdone, so I’ll bake them for 25 mins next time. Everything turned out very well otherwise! Love it!
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- by: Nikki
- 8 years ago
This was my 1st time making banana bread (more like a cake). I have never baked any cake before except using cake mix as a teenager. I used less sugar (3/4 cup brown sugar), had no vanilla, so used 2 tsp 5 spice powder and 2 1/2 bananas. It was absolutely delicious and it came out perfect. The hubby was impressed and I gave some to my neighbour who said it was spot on for a 1st time and I should continue making more. This was last month and I will be making another one tomorrow. I hope I have beginners luck again. Thank you for this recipe. It took me a good month to work up the courage to try this recipe. After looking at a couple others I decided on this recipre
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- by: Vanaibis
- 8 years ago
Very easy and I had all ingredients on hand. I used 3/4 tsp salt but it was a bit much so I’d use even less next time. I used 3/4 cup sugar per reviews but I should’ve used the full cup. I wish it would’ve raised some more. It’s a good basic recipe and I’d definitely make again, adding some raisins or even chocolate chips. My overly picky 3 year old eats this up so I’m really happy with this recipe.
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- by: Michael Corry
- 8 years ago
I had 4 bananas that were so overripe, I HAD to find something to do with them. I have a couple other recipes, but I wanted something that was quick and easy, and this is it! It literally took me 5 minutes to prepare… I was ready before the over preheated!
So, I did use 4 instead of 3 bananas… I also added 1/2c of raisins (because I like them) as well as added 1/4t of almond extract.
This is so delicious, that nearly the entire loaf was gone before lunchtime… I will for sure make this one again.
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- by: Mary D'onofrio Caprara
- 8 years ago
I did the same as some others and switched out the baking soda for baking powder and then made them as muffins instead of bread and added chocolate chips. They were great and so easy to make. I had another banana bread recipie that I never used because it was too complex. I can see me using this every time my bananas start getting old. Or even when they don’t!!
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