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Best Easy Banana Bread Recipe

Best Easy Banana Bread Recipe

Indulge in the ultimate comfort food with this Best Easy Banana Bread Recipe! Perfectly moist and bursting with flavor, this delightful treat is your go-to solution for overripe bananas. Whether you’re enjoying it for breakfast, as a snack, or dessert, this banana bread will quickly become a family favorite. It’s incredibly versatile—add walnuts or chocolate chips to customize it to your liking—and it freezes well, making it a convenient option for busy days. Follow these simple steps to whip up a loaf that’s sure to impress!

  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 10 servings 1x

Ingredients

Scale
  • 3–4 ripe bananas (about 2 cups mashed)
  • 1/3 cup salted butter (melted)
  • 3/4 cup granulated sugar
  • 1 large egg (beaten)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (177°C) and lightly grease an 8.5×4.5-inch loaf pan.
  2. In a large bowl, mash the bananas and mix in the melted butter.
  3. Add sugar, beaten egg, and vanilla extract; stir until combined.
  4. Sprinkle in the baking soda, baking powder, cinnamon, and salt; mix well.
  5. Gradually fold in the flour and incorporate walnuts or chocolate chips until just combined.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a knife inserted comes out clean.
  7. Allow cooling in the pan for 10 minutes before transferring to a wire rack.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: Use very ripe bananas for maximum moisture and sweetness. Feel free to experiment with different mix-ins like dried fruit or seeds. Store in an airtight container in the fridge for up to one week or freeze for three months.

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