Easy Banana Bread Recipe

I’ve tried countless banana bread recipes over the years, but this one consistently delivers the perfect balance of moisture and flavor with minimal effort. What makes it stand out isn’t just the simplicity—it’s the technique that guarantees you’ll never end up with dense, dry loaf again. The secret lies in how you handle one vital ingredient that most people completely overlook.

Recipe

I can confidently tell you that this is hands-down the best banana bread recipe you’ll ever make—moist, perfectly sweet, and bursting with that rich banana flavor we all crave. What makes this version absolutely irresistible is the combination of perfectly ripened bananas (we’re talking those gorgeous brown-spotted ones that smell like candy), a touch of vanilla extract, and my secret weapon: a hint of cinnamon that elevates every single bite.

I’ve been perfecting this recipe for years, tweaking ingredients and testing different techniques until I landed on this absolute winner that never fails to impress. The result is a tender, incredibly moist loaf with a beautiful golden crust that fills your entire kitchen with the most heavenly aroma while it bakes—seriously, your neighbors will be knocking on your door asking what smells so amazing.

Each slice is pure comfort food magic: soft and fluffy on the inside with just the right amount of sweetness that pairs perfectly with your morning coffee or afternoon tea. Trust me, once you try this foolproof recipe, you’ll never go back to store-bought banana bread again, and you’ll find yourself hoping your bananas get overripe just so you have an excuse to whip up another loaf.

Ingredients

Here’s the insider scoop on banana bread ingredients that’ll make yours absolutely irresistible. The secret to bakery-quality banana bread isn’t complicated—it’s all about choosing the right ingredients and knowing why each one matters.

Oil keeps your loaf incredibly moist (butter alone just can’t compete!), while those super-ripe bananas with brown spots are pure gold for maximum flavor and natural sweetness.

The Foundation:

• 3 very ripe bananas – Those spotted, soft bananas are non-negotiable! The darker the better for intense banana flavor
• 1/3 cup melted coconut oil or vegetable oil – This is your moisture secret weapon; butter alone makes denser bread
• 3/4 cup sugar – Brown sugar adds molasses depth, but white sugar works perfectly too
• 1 large egg – Room temperature mixes better, but cold works in a pinch
• 1 teaspoon vanilla extract – Real vanilla makes a noticeable difference over imitation

The Structure:

• 1 1/2 cups all-purpose flour – Don’t overthink it; regular flour is perfect here
• 1 teaspoon baking soda – Fresh baking soda (replace every 6 months) gives the best rise
• 1/2 teaspoon salt – Enhances every other flavor; never skip this

The Game-Changers:

• 1/2 cup chopped walnuts or chocolate chips – Completely optional but adds amazing texture
• 1/2 teaspoon cinnamon – Warm spice that makes everything smell incredible
• 2 tablespoons sour cream or Greek yogurt – The secret to extra-tender crumb (substitute with milk if needed)

No buttermilk required, no complicated techniques—just quality ingredients that work together beautifully. Fresh spices and real vanilla are worth the small splurge for flavor that actually tastes homemade, not boxed.

How to Make the Best Moist One-Bowl Banana Bread

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or cooking spray.

Start this step first thing—your oven needs time to reach the right temperature, and a properly preheated oven guarantees even baking from the moment your batter goes in. If you skip greasing the pan, your beautiful banana bread might stick and break apart when you try to remove it.

Mash 3-4 very ripe bananas in a large mixing bowl until mostly smooth with just a few small lumps.

Those brown spots on your bananas aren’t a flaw—they’re pure gold for flavor and natural sweetness. Use a fork or potato masher, and don’t worry about achieving baby food smoothness. A few small chunks actually add nice texture to your finished bread.

Add 1/3 cup melted butter to the mashed bananas and stir until combined.

Make sure your butter is melted but not scalding hot, or it might start to cook your other ingredients. If you forgot to plan ahead, cut your butter into small pieces and microwave in 15-second intervals, stirring between each burst to prevent splattering.

Mix in 3/4 cup sugar, 1 large egg, 1 teaspoon vanilla extract, and a pinch of salt until well blended.

Crack your egg into a separate bowl first to avoid any surprise shells in your batter. The sugar doesn’t need to be completely dissolved at this point—just well distributed. This wet mixture is your flavor foundation, so verify everything is evenly incorporated.

Sprinkle 1 teaspoon baking soda directly over the mixture and stir it in thoroughly.

Baking soda is your lift agent, but it needs to be evenly distributed to work properly. Don’t just dump it in one spot—sprinkle it around so every part of your batter gets some rising power. You’ll notice the mixture might bubble slightly, which is perfectly normal.

Add 1 1/2 cups all-purpose flour all at once and fold gently with a wooden spoon or rubber spatula.

Here’s where many bakers go wrong—resist the urge to beat or mix vigorously. Stir just until you can’t see any dry flour streaks, then stop immediately. Overmixing develops the gluten in flour, which turns your tender banana bread into a tough, dense brick.

Pour the batter into your prepared loaf pan and gently tap the pan on the counter twice.

This simple tap releases any large air bubbles that could create holes in your finished bread. The batter should be thick but pourable—if it seems too thick, don’t add liquid. Banana bread batter is naturally thicker than cake batter.

Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

Don’t open the oven door for at least 50 minutes—the temperature drop can cause your bread to sink in the middle. When testing for doneness, a few moist crumbs on the toothpick are perfect. If it comes out completely clean, your bread might be slightly overbaked.

Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

This initial cooling time prevents your bread from falling apart when you remove it from the pan. Run a knife around the edges if it seems stuck, then turn the pan upside down and give it a gentle tap. Let it cool completely before slicing for the cleanest cuts.

Chef Tips

Why do some banana breads turn out perfectly moist while others end up dry and crumbly?

I’ve learned that proper knife skills matter when slicing bananas—uneven pieces create texture inconsistencies. Don’t overmix your batter; it develops tough gluten.

For beautiful plating techniques, I slice warm bread with a serrated knife and dust with powdered sugar.

Nutrition

This homemade banana bread provides a good source of potassium from the bananas and essential carbohydrates for energy. The nutritional values below are calculated per slice, assuming the recipe yields 12 servings.

What You’ll Love About This Recipe

This banana bread recipe has become my absolute go-to whenever I’ve overripe bananas sitting on my counter, and honestly, I think you’re going to fall in love with it just like I did.

It’s the kind of recipe that makes your whole house smell amazing, brings back childhood memories, and never fails to impress whether you’re making it for your family or bringing it to a potluck.

It’s incredibly forgiving and perfect for beginners – even if you accidentally add a little too much flour or forget to set a timer, this recipe still turns out beautifully moist and delicious every single time.

You probably already have all the ingredients in your pantry**** – no need for expensive or hard-to-find items, just simple basics like flour, sugar, eggs, and of course, those brown bananas you were about to throw away.

It stays fresh and tasty for days – wrapped up properly, this banana bread keeps its amazing texture and flavor for nearly a week, making it perfect for meal prep, lunchboxes, or those moments when you need a quick breakfast on busy mornings.

Recipe Card

This classic banana bread recipe creates a moist, flavorful loaf that’s perfect for breakfast, snacking, or dessert. Made with simple pantry ingredients and overripe bananas, this recipe transforms humble ingredients into a beloved homemade treat that fills your kitchen with an irresistible aroma.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the sugar, beaten egg, and vanilla extract.
5. Sprinkle the baking soda and salt over the mixture and stir to combine.
6. Add the flour and mix until just incorporated, being careful not to overmix.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes before removing to a wire rack.

Notes:

Use bananas that are very ripe with brown spots for the best flavor and natural sweetness.

Avoid overmixing the batter to prevent a tough texture.

The bread can be stored covered at room temperature for up to 3 days or frozen for up to 3 months.

Equipment:

9×5 inch loaf pan, large mixing bowl, fork for mashing, measuring cups and spoons, wire cooling rack

Prep Time: 15 minutes

Cooking Time: 60-65 minutes

Cuisine: American

Serving: 8-10 slices