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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Servings:
Calories: 120kcal
Ingredients
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.