Introduction
This banana bread recipe is truly foolproof—soft, moist, and full of classic banana flavor. If you’re looking for an easy banana bread that works every time and uses those overripe bananas on your counter, this is the one busy families keep coming back to.
Before You Start
Use very ripe bananas (brown spots are perfect) and don’t overmix—those two things make all the difference.
Ingredients
- 3 ripe bananas, mashed
- ½ cup melted butter
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups all-purpose flour
Instructions
FAQ
- Preheat oven to 350°F. Grease a loaf pan.
- In a large bowl, mash bananas until mostly smooth.
- Stir in melted butter, then sugar, egg, and vanilla.
- Sprinkle baking soda and salt over the batter and mix gently.
- Fold in flour just until combined—don’t overmix.
- Pour into pan and bake 50–60 minutes, until a toothpick comes out clean.
- Cool 10 minutes, then slice.
Why This Works for Busy Nights
- One bowl, no mixer
- Pantry ingredients
- Forgiving and reliable
- Great for breakfast or dessert
Variations
- Add chocolate chips or chopped nuts
- Swap half sugar for brown sugar
- Sprinkle cinnamon sugar on top before baking
Storage & Reheat
- Store covered at room temp for 2 days
- Refrigerate up to 5 days
- Freeze slices up to 3 months
Can I use frozen bananas? Yes—thaw and drain first.
Why is my banana bread dense? Overmixing is usually the cause.
Can I make muffins instead? Yes, bake 18–22 minutes.
Closing
This is the kind of homemade banana bread that feels cozy, familiar, and totally stress-free. Bookmark it—you’ll make it again.
