Easy Banana Bread Recipe

slices of banana bread with a dollop of chocolate spread and banana slices

5 from 17 votes

This easy banana bread recipe is one of those classics that we can't get enough of! It's incredibly easy to make and only requires a bowl and a whisk to prepare. This recipe will have a place in your favorite recipe collections because of its moist crumb and intensely banana-y flavor.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 267kcal

Author: Sabine Venier

Ingredients

2 cups all-purpose flour, spooned and leveled
2 teaspoon baking powder
¼ teaspoon cinnamon
½ teaspoon salt
1 ¾ cups very ripe bananas, mashed
½ cup packed light or dark brown sugar
½ cup mild-flavored vegetable or canola oil
2 large eggs
2 teaspoon vanilla extract
2 medium-sized ripe bananas, chopped

Optional topping

1 tablespoon granulated white sugar
½ teaspoon cinnamon
1 medium ripe banana, halved

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Line a 9x5 inch (23x13cm) loaf pan with parchment paper with an overhang around the edges to easily lift the bread out of the pan after baking.
In a small bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, using a whisk, whisk mashed bananas and brown sugar just until combined. Slowly whisk in oil just to combine. Add eggs and vanilla and stir just to combine. Add dry ingredients and whisk just until combined. Fold in banana chunks. Transfer batter to the prepared pan.
Optional: In a small bowl, combine sugar and cinnamon. Top the batter with the halved banana and sprinkle with cinnamon sugar if desired.
Bake for 55-65 minutes or until a toothpick in the center comes out clean with a few moist crumbs attached. Remove from the oven and let cool for 15 minutes. Then remove it from the pan and transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

Video

Notes

Cooking Time and Temperature

Bake at 350°F (175°C) for 55-65 minutes.

Taste & Texture

There's a lot of banana flavor in this loaf because you're using both mashed and chopped bananas. The inside stays soft and moist, with little pieces of banana throughout. If you add the topping, you also get a little cinnamon sugar with each slice.

Storage, Freezing & Reheating

Room temperature: Store the banana bread in an airtight container. It will stay soft and moist for up to 4 days.
Freezer: Once completely cool, slice the loaf and wrap each piece twice in plastic wrap. Place the wrapped slices in freezer bags or containers and freeze for up to 3 months.
Thawing: Unwrap the slices and leave them on the counter for 1-2 hours.
Reheating: Microwave an individual slice for 15-25 seconds if you want to serve it warm.

Serving Recommendations

I like this banana bread as it is, especially when the bananas are ripe enough to give it plenty of sweetness. If I'm having a slice for breakfast, I'll usually add a little peanut butter or have it with yogurt and fruit. For dessert, I like warming a slice for a few seconds and serving it with vanilla ice cream.

Recipe Variations and Substitutions

Cinnamon: The batter already has ¼ teaspoon, but the optional cinnamon sugar topping adds a little more cinnamon to the finished loaf.
Topping: Leave off the halved banana and cinnamon sugar when you want a plain loaf.
Light or dark brown sugar: Either one works, so I use whichever I already have.
Oil: Mild-flavored vegetable oil or canola oil can be used. I wouldn't choose a strongly flavored oil because banana should be the main flavor here.
Less-ripe bananas: If your bananas aren't very ripe, use the maple syrup method above to help replace some of the missing sweetness and moisture.
Sourdough discard: If you keep a sourdough starter, you can use your discard to make Sourdough Banana Bread instead.

Proper Storage Tips

Wait until the loaf is completely cool before putting it into an airtight container.
Keep it covered at room temperature so the cut edges don't start drying out.
I prefer slicing only what I need if I'm keeping the loaf at room temperature. The whole loaf has less exposed surface area and stays softer.
If you know you won't finish it within 4 days, freeze the extra slices while they're still fresh.
Double-wrap individual slices in plastic wrap before freezing them.
Don't forget to unwrap frozen slices before leaving them on the counter to thaw.

Pro Tips

Measure exactly 1¾ cups of mashed banana instead of guessing based on the number of bananas.
Wait for very ripe, heavily spotted bananas whenever you can. They're much better suited to this recipe than firm yellow ones.
Use a whisk and mix the batter by hand.
Add the oil slowly while whisking it into the banana and brown sugar mixture.
Once you've added the flour mixture, whisk only until everything is combined.
Fold the chopped bananas in rather than stirring the batter heavily.
Use the recommended 9x5-inch (23x13cm) pan so the batter has enough room.
Line the pan with enough parchment overhang to give yourself something to hold when removing the loaf.
Start testing the middle after 55 minutes. A few moist crumbs on the toothpick are fine.
Give the loaf its full 15 minutes in the pan before removing it, then let it finish cooling on a wire rack.

Nutrition