Easy Banana Bread Recipes

This is the banana bread you make when you’ve got three sad bananas staring at you and not a lot of energy. It’s cozy, buttery, not too sweet, and it makes the kitchen smell like a hug. We’re talking crackly top, tender crumb, the kind that slices clean but melts a little when you swipe it with salted butter. One bowl. No fussy steps. It’s the banana bread you’ll end up memorizing without trying.

My husband is a heel-slice guy—he always cuts off the end piece while it’s still too hot, burns his fingertips, and swears it’s worth it every time. The kids call it “cake bread” and request chocolate chips like it’s a legally binding clause. We’ve made this for bake sales, new neighbors, grumpy Mondays, and honestly, dinner when I can’t be bothered. It never lasts more than 24 hours here. The pan cools and somehow there’s one lonely slice left, and then it disappears too.

How to Make It

Grab a big bowl. Preheat the oven to 350°F and butter a 9×5-inch loaf pan (I like a parchment sling so I can yank it out dramatically later).

You’ll need:
– 3 large super-ripe bananas (about 1 1/2 cups mashed)
– 1/2 cup unsalted butter, melted and slightly cooled (or neutral oil)
– 3/4 cup brown sugar, lightly packed
– 2 large eggs, room temp if you remember
– 2 teaspoons vanilla extract
– 1/3 cup plain yogurt or sour cream
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon kosher salt
– 1 teaspoon ground cinnamon (optional but I always do)
– Optional: 1/2 cup chocolate chips or chopped walnuts

Mash the bananas right in the bowl with a fork—leave a few tiny chunks if you like texture. Whisk in melted butter, brown sugar, eggs, vanilla, and the yogurt. Throw the flour, baking soda, salt, and cinnamon on top. Gently fold until the flour disappears. Don’t over-mix; when it looks almost there, stop, then fold in nuts or chocolate if you’re going that route.

Scrape into the pan. If you’re extra, sprinkle a teaspoon of sugar on top for that shiny crust. Bake 55–65 minutes, until a toothpick comes out with a few moist crumbs (or an instant-read thermometer hits around 200°F in the center). If it’s browning fast, tent with foil.

Let it sit in the pan 10 minutes, then lift it out and cool longer. Or do what we do: slice a steaming edge piece and risk your fingerprints. Up to you.

✔Ingredient Notes

– Bananas: Spotty-to-black is ideal. Yellow bananas taste like…bananas pretending to be bread. You want them borderline embarrassing.
– Butter: Melted butter gives that rich flavor. If you only have oil, use 1/2 cup neutral oil and it’ll be super tender.
– Brown sugar: Moisture + caramel vibes. White sugar works in a pinch, but brown makes the crumb plush.
– Yogurt or sour cream: Secret moist-maker. Don’t skip. If you do, the loaf will still work but be a touch drier.
– Eggs: Bind and lift. If yours are cold, let them sit in warm water for 5 minutes so they don’t seize the butter.
– Flour: Spoon and level. Too much and you’ll get a dense brick that doubles as a doorstop.
– Baking soda: Needs the banana/yogurt acidity to rise. If your loaf doesn’t lift, your soda might be tired—replace it.
– Cinnamon + add-ins: Cinnamon is cozy; chocolate chips, walnuts, or pecans make it fun. Don’t go over 3/4 cup total add-ins.

✔Recipe Steps

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan; line with a parchment sling.
2. Mash 3 ripe bananas in a large bowl (about 1 1/2 cups).
3. Whisk in melted butter, brown sugar, eggs, vanilla, and yogurt until smooth.
4. Sprinkle in flour, baking soda, salt, and cinnamon; fold gently until just combined.
5. Fold in chocolate chips or nuts (optional), pour into pan, and sprinkle sugar on top if you like.
6. Bake 55–65 minutes until a toothpick has moist crumbs; cool 10 minutes in pan, then fully on a rack.

What to Serve It With

– Coffee. Always coffee.
– A fat swipe of salted butter or a drizzle of honey.
– Greek yogurt and berries if you’re calling it breakfast.
– Peanut butter and flaky salt when you’re hungry-hungry.
– Vanilla ice cream if it’s dessert o’clock.

✔Tips & Mistakes

– Measure flour lightly. Heavy scoops = dense loaf.
– Don’t over-mix. Stir just until you don’t see dry flour.
– Tent with foil if the top browns before the center sets.
– Use super-ripe bananas. Microwave underripe bananas? They soften but don’t develop the same flavor.
– Let it cool. Slicing hot makes it crumbly (still tasty, just messy).

✔Storage Tips

Wrap the cooled loaf in foil or stash slices in an airtight container at room temp for 3 days. It stays soft thanks to the yogurt. Cold from the fridge is actually great for breakfast—firmer, a little fudgy. To freeze, wrap individual slices, then bag them; reheat in the toaster and pretend it’s freshly baked.

✔Variations and Substitutions

– Oil instead of butter: Use 1/2 cup neutral oil for a super soft crumb.
– Gluten-free: A 1:1 gluten-free flour blend works; add 2 tablespoons extra yogurt if batter seems thick.
– Dairy-free: Use oil and a dairy-free yogurt; still lovely.
– Less sugar: Drop to 1/2 cup brown sugar; the bananas carry some sweetness.
– Maple or honey: Sub 1/2 cup for the sugar and reduce yogurt to 1/4 cup; bake time may stretch a few minutes.
– Add-ins: 1/2–3/4 cup chocolate chips, walnuts, pecans, or blueberries (toss berries with a teaspoon of flour).
– Muffins: Bake at 350°F for 18–22 minutes; makes about 12.
– Swirl: Spoon 2 tablespoons warmed peanut butter or Nutella on top and marble it with a knife.

Frequently Asked Questions

Easy Banana Bread Recipes

Moist, tender banana bread made with ripe bananas, pantry staples, and a hint of vanilla and cinnamon. Perfect for breakfast, snacks, or an easy make-ahead treat.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 large ripe bananas mashed
• ▢ 0.5 cup unsalted butter melted and cooled
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1.5 cup all-purpose flour spooned and leveled
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon fine salt
• ▢ 0.5 teaspoon ground cinnamon optional
• ▢ 0.5 cup chopped walnuts or pecans optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling for easy removal.
• In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.
• Whisk in the melted butter, granulated sugar, and brown sugar until well combined.
• Add the eggs and vanilla; whisk until the mixture looks smooth and slightly glossy.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Add the dry ingredients to the wet ingredients and fold gently until just combined; do not overmix.
• Fold in the nuts if using. The batter will be thick.
• Scrape the batter into the prepared pan and smooth the top. Optional: sprinkle a little sugar over the top for a crackly crust.
• Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 45 minutes if browning too quickly.
• Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing.

Notes

For extra moisture, stir in 0.25 cup sour cream. Fold in 0.5 cup chocolate chips for a sweeter variation. Store airtight at room temperature for up to 3 days or freeze slices for up to 2 months.