If you’ve ever had bananas turning brown on the counter and thought, “What should I do with these?” — that’s exactly how I came up with this recipe.
I wanted something quick, easy, and full of flavor. After testing different versions, I finally made the perfect banana bread. It’s moist, soft, not too sweet, and comes together in just about an hour.
If you love warm, homemade bread that makes your kitchen smell amazing, this recipe will be your new favorite too.
Why This Banana Bread Is the Best
What makes this banana bread so good is the balance of flavor and texture. The bananas keep it moist, butter adds richness, and just the right amount of sugar makes it sweet without being heavy.
I also add a hint of vanilla and cinnamon for that cozy, bakery-style taste.
It’s not dry, not crumbly—just the perfect slice every time. You don’t need a mixer or fancy equipment, just a bowl and a spoon.
Ingredients You’ll Need
Here’s what goes into my banana bread. You probably already have these in your kitchen:
- 3 ripe bananas – the riper, the better (brown spots = more flavor)
- ½ cup melted butter – keeps it rich and moist
- ¾ cup sugar – you can reduce if you like less sweet
- 1 large egg – helps bind everything
- 1 teaspoon vanilla extract – adds flavor
- 1 teaspoon baking soda – makes it rise nicely
- Pinch of salt – balances sweetness
- 1 ½ cups all-purpose flour – simple, nothing fancy
Optional but amazing:
- ½ teaspoon cinnamon – warm flavor
- ½ cup chopped nuts or chocolate chips – adds crunch or gooey bites
Step-by-Step Instructions
Follow these simple steps, and in one hour, you’ll have banana bread ready:
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Mash bananas in a large bowl until smooth.
- Stir in melted butter until combined.
- Mix in sugar, egg, and vanilla.
- Add baking soda, salt, and cinnamon (if using). Mix well.
- Add flour and gently stir until just combined. Do not overmix.
- Fold in nuts or chocolate chips if you like.
- Pour into pan and smooth the top.
- Bake for 50–60 minutes until a toothpick comes out clean.
- Let it cool for 10 minutes, then slice and enjoy.
Tips to Make It Perfect Every Time
- Use very ripe bananas – black spots are best. They give natural sweetness.
- Don’t overmix the batter – it can make bread dense. Stir until just combined.
- Add-ins make it fun – chocolate chips for kids, walnuts for crunch.
- Check at 50 minutes – every oven is different. Don’t overbake.
Why You’ll Love This Recipe Too
I love this recipe because it’s quick, simple, and makes my whole house smell like a bakery. Every bite is moist and packed with banana flavor.
It’s perfect for breakfast, snack, or even dessert with a little butter spread on top.
I’m sure once you try it, this will become your go-to banana bread recipe too.
FAQs
Q: Can I freeze banana bread?
Yes! Wrap slices in plastic wrap, then store in a freezer bag. They last up to 3 months.
Q: Can I use whole wheat flour?
Yes, but it will be a little denser. Try using half all-purpose and half whole wheat.
Q: Do I need a mixer?
Not at all. A fork and spoon work perfectly.
Q: Can I make it vegan?
Yes. Replace butter with oil or vegan butter, and use a flax egg (1 tbsp ground flax + 3 tbsp water).
Q: How do I keep it moist?
Don’t overbake, and store in an airtight container. It stays soft for 3–4 days at room temp.