There’s something deeply comforting about the smell of banana bread baking in the oven.
It reminds me of cozy mornings and quiet moments with a warm cup of tea.
This simple banana bread recipe is the one I keep coming back to — no fancy ingredients, just pure nostalgic goodness.
Why You’ll Love This Recipe
Moist and tender – Soft crumb with a naturally sweet banana flavor
Incredibly easy – One bowl, no mixer needed
Perfectly sweet – Balanced with just the right hint of vanilla
Made with pantry basics – You probably have everything on hand
Versatile – Delicious plain or with nuts, chocolate chips, or a smear of butter
What You’ll Need (Ingredient Highlights)
Ripe bananas – The riper, the better! Brown spots mean sweeter flavor.
Melted butter – Adds richness and a moist texture.
Baking soda – Helps the loaf rise beautifully.
Sugar & vanilla – For sweetness and aroma.
Egg – Binds everything together.
All-purpose flour – Gives structure to your bread.
Pro Tips Before You Start
Use very ripe bananas for best flavor — they should be soft and speckled.
Don’t overmix the batter once you add the flour, or the bread may be tough.
Want to level it up? Fold in chocolate chips or chopped walnuts before baking.
How to Make Banana Bread
Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C).
Grease a 4×8-inch loaf pan with butter or non-stick spray.
Step 2: Mash the bananas
In a large mixing bowl, use a fork to mash the 3 ripe bananas until smooth. Stir in the melted butter.
Step 3: Add remaining wet ingredients
Mix in the baking soda and a pinch of salt.
Then add the sugar, beaten egg, and vanilla extract, stirring until combined.
Step 4: Stir in flour
Gently fold in the all-purpose flour until the batter just comes together.
Don’t overmix — a few lumps are okay!
Step 5: Bake
Pour the batter into the prepared loaf pan.
Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and enjoy
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack.
Slice once fully cooled.
What to Serve It With
Pair this banana bread with:
A pat of salted butter or cream cheese
A drizzle of honey or Nutella
Fresh berries and a hot latte
Variations / Substitutions
Add-ins: Fold in ½ cup chopped walnuts, pecans, or chocolate chips.
Sugar swap: Use coconut sugar or maple syrup for a different sweetness.
Butter-free: Sub with melted coconut oil for a dairy-free version.
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week, or freeze slices for up to 2 months.
To reheat: toast lightly or microwave for 15–20 seconds.
FAQs
Can I use frozen bananas?
Yes! Just thaw and drain any excess liquid before mashing.
What if I don’t have a loaf pan?
You can use a muffin tin—reduce the baking time to 20–25 minutes.
Can I make it gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend.
Why is my banana bread dense?
Overmixing the batter or using under-ripe bananas can make it dense.
Can I double the recipe?
Absolutely. Divide the batter between two pans and bake as usual.
How do I make it less sweet?
Reduce the sugar to ½ cup or use mashed banana only for natural sweetness.
What’s the best way to ripen bananas fast?
Bake them in a 300°F oven for 15 minutes until the skins blacken.
Final Thoughts
This banana bread has become a ritual in my kitchen — it’s that comforting, foolproof recipe you can always count on.
I hope it brings warmth to your home the same way it does mine.
Banana Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 4×8-inch loaf pan.
- In a mixing bowl, mash bananas with a fork until smooth. Stir in melted butter.
- Mix in baking soda and salt. Add sugar, beaten egg, and vanilla. Stir well.
- Add flour and stir until just combined. Don’t overmix.
- Pour batter into prepared pan.
- Bake for 60–65 minutes, or until a toothpick inserted comes out clean.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-bread/
Notes
- For extra richness, add ¼ cup sour cream or Greek yogurt to the batter.
- Feel free to toss in chopped nuts, chocolate chips, or a sprinkle of cinnamon for fun variations.
- Store wrapped at room temperature for up to 3 days—or refrigerate for longer shelf life.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.