There’s something magical about the smell of banana bread baking in the oven—it wraps the whole kitchen in a warm hug.
I remember making this when I had a bunch of overripe bananas sitting on the counter.
What started as a way to avoid waste quickly turned into a cozy tradition I now crave on slow mornings or rainy afternoons.
Why You’ll Love This Recipe
It’s soft, moist, and full of rich banana flavor.
You only need one bowl—easy prep, easy clean-up.
It’s customizable—add nuts or chocolate chips for extra goodness.
Perfect for breakfast, dessert, or an anytime snack.
What You’ll Need (Ingredient Highlights)
Ripe bananas – The more overripe, the better.
They add natural sweetness and deep flavor.
Butter – Melted for that rich, tender texture.
Sugar – Adds just the right touch of sweetness.
Egg & vanilla – For structure and aroma.
Baking soda – Helps the bread rise beautifully.
All-purpose flour – Creates the soft crumb.
Optional mix-ins – Walnuts or chocolate chips make it even more indulgent.
Pro Tips Before You Start
Use bananas with lots of brown spots—they’re sweeter and mash easily.
Don’t overmix the batter; stir just until the flour disappears.
For a bakery-style crust, sprinkle a little sugar on top before baking.
If using nuts or chocolate chips, toss them in a bit of flour before adding to avoid sinking.
How to Make the Perfect Banana Bread
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mash the Bananas
In a large bowl, mash the ripe bananas with a fork until smooth.
Step 3: Add Wet Ingredients
Stir in the melted butter, then add sugar, beaten egg, and vanilla extract.
Mix until fully combined.
Step 4: Add Leavening
Sprinkle baking soda and a pinch of salt over the mixture and gently stir it in.
Step 5: Add Flour
Fold in the flour just until no streaks remain.
Be careful not to overmix—it keeps the bread soft.
Step 6: Add Optional Goodies
If using, stir in chopped walnuts or chocolate chips.
Step 7: Bake
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
What to Serve It With
A cup of coffee or chai latte in the morning
Vanilla ice cream for dessert
A smear of peanut butter for extra protein
A drizzle of honey or maple syrup for natural sweetness
Variations / Substitutions
Vegan: Use coconut oil instead of butter and a flax egg.
Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend.
Add-ins: Try cinnamon, nutmeg, or even shredded coconut.
Swirl: Add a swirl of Nutella or peanut butter for a fun twist.
Storage & Leftovers
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Keeps fresh for up to a week.
Freezer: Wrap tightly and freeze for up to 2 months.
Slice before freezing for easy grab-and-go portions.
FAQs
How do I know when banana bread is done?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs.
Can I use frozen bananas?
Yes! Thaw them first and drain excess liquid before mashing.
Why is my banana bread too dense?
Overmixing the batter or not using enough leavening can make it heavy.
What can I use instead of butter?
You can use vegetable oil or coconut oil in equal measure.
Can I make muffins with this recipe?
Absolutely—divide the batter into a muffin tin and bake for 18–22 minutes.
Can I reduce the sugar?
Yes, you can cut it down to ½ cup if your bananas are very ripe.
Can I double the recipe?
Definitely—just use two loaf pans or bake in a bundt pan (adjust time accordingly).
Final Thoughts
This easy banana bread recipe never fails to comfort and delight.
It’s my go-to whenever I need to slow down and savor something warm, homemade, and deeply satisfying.
Whether you enjoy it plain or jazzed up with chocolate, it’s a classic that always delivers.
Easy Banana Bread
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a mixing bowl, mash the bananas with a fork until smooth.
- Stir in the melted butter.
- Mix in the sugar, beaten egg, and vanilla extract until well combined.
- Sprinkle baking soda and salt over the mixture and stir in.
- Gently fold in the flour until just incorporated. Be careful not to overmix.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-banana-bread-recipe/
Notes
- For best results, use very ripe bananas — brown and spotty is perfect.
- You can reduce the sugar slightly if your bananas are extra sweet.
- Store leftovers tightly wrapped at room temperature for up to 3 days.
