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Easy Banana Bread

It doesn't get much better than this easy banana bread recipe! It's made with extra ripe bananas for optimal flavor. You can enjoy it plain or with your favorite mix-ins!

overhead of easy banana bread loaf with three slices cut out

My best ever banana bread is one of my most popular recipes and for good reason - it's delicious! However, the process for that recipe is tedious and time consuming because it uses brown butter and roasted bananas.

I wanted to create a banana bread recipe that is just as delicious but much easier to make, hence the name 'easy' banana bread.

The great thing about this bread is it will stay moist for days! It can be made with bananas you've tucked away in the freezer, refrigerator, or those that are turning super spotty on the counter.

I'll give you all the tips on what to do to get the most out of those bananas! You can even transform it into gluten-free banana bread or banana muffins.

Why this recipe works

  • Using super ripe bananas will add more flavor. They'll also be softer which helps to keep the banana bread incredibly moist.
  • Bananas that you have frozen in the peel will work for this bread as well. They'll be even softer once thawed and can go straight into the batter.
  • Baking powder, baking soda, and buttermilk used in combination give this bread a very soft texture. The result is a light, fluffy, and incredibly tender bread.
angled view of easy banana bread loaf with three slices cut out and two bananas with jar of milk in background

Easy banana bread recipe

This is truly a great recipe. The batter comes together by first mixing the wet ingredients, then mixing the dry ingredients, and finally combining the two.

It's delicate, tender, and not a very dense bread. This bread feels light and fluffy, thanks to the baking powder.

It's important to select the best bananas. Afterall, they are the star of the recipe. You want bananas that are very spotty.

If your bananas are completely black, unfortunately, they have gone bad. You will need to toss them.

If your bananas aren't ripe enough, one way to make them ripen faster is to place them in a brown paper bag. Ethylene gas produced by the bananas will build up in the bag, which will speed up the ripening process.

Remove the bananas from the bag once they reach the desired ripeness. You can then place them in the refrigerator if you don't plan to use them right away or store them in the freezer.


Ingredients for easy banana bread

These are staple ingredients that you most likely already have on hand:

  • Butter: Unsalted butter that is at room temperature is best.
  • Sugar: Granulated white sugar and light brown sugar add sweetness plus flavor to the bread.
  • Egg: The recipe only needs 1 egg. Make sure it's at room temperature so it's easy to blend into the batter.
  • Bananas: This recipe uses about 3 bananas to make 1 ½ cups of puree. The riper the bananas, the better the bread will taste.
  • Flour: All-purpose flour is the best to use.
  • Leavening: Both baking powder and baking soda are used to leaven the bread. I think the baking powder helps make the bread softer as well.
  • Spices: A little salt and cinnamon help for adding flavor.
  • Buttermilk: The buttermilk reacts with the baking soda to help leaven the cake, and it also adds extra moisture.
  • Walnuts: This is completely optional! You can add chopped walnuts if you want to make banana nut bread.

To make banana bread you'll need:


How to make banana bread

The steps for making this recipe are simple and straight forward.

The Batter - The batter is made by mixing the dry ingredients and wet ingredients in separate bowls. Then, the two are combined and mixed just until incorporated.

easy banana bread batter in glass bowl with pink spatula

Step 1: Mix the wet ingredients

Start by creaming the butter, granulated sugar, and brown sugar together until the mixture is pale in color and fluffy. This can take about 3 minutes. Mix in the egg until well combined.

Mash the bananas and mix them into the batter. I like to mash my bananas in a small bowl. If your bananas are super ripe or have been frozen and thawed, you can just place them into the batter whole. The mixer will mash them up.

Once the bananas are added the mixture may look curdled. This is normal.

Step 2: Mix the dry ingredients

In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together.

If your flour has clumps you may need to sift it. This will ensure it mixes easily into the batter.

Step 3: Combine the wet and dry ingredients

Add half the flour mixture to the banana mixture and mix until almost fully combined.

Pour in the buttermilk and mix until well combined.

Add the remaining flour mixture and mix just until no streaks of dry flour are visible.

It's important not to overmix. A lumpy batter is perfectly okay.

If you want to add nuts, gently fold them in into the batter.

Step 4: Bake

Pour the batter into a greased loaf pan and bake for 35-45 minutes. The crust should be a rich golden brown, and a toothpick inserted in the center should come out with only a few moist crumbs attached.

side by side photos showing banana bread batter in pink loaf pan and baked banana bread in loaf pan

Cool the bread in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

My family loved this super moist and tender banana bread. I'm certain yours will too.

Storage tips

Keep banana bread covered tightly and store at room temperature for 2 days, or in the refrigerator for up to 1 week. This bread tastes best on day 2 after the flavors have melded together.

You can also freeze completely cooked banana bread for up to 3 months. Tightly wrap the whole loaf or slices in 2-3 layers of plastic wrap.

Place the wrapped bread in a large ziptop freezer bag. Thaw in the refrigerator overnight or at room temperature.

side view of six slices of easy banana bread stacked on wire rack with bananas and jar of milk in background

Tips for making easy banana bread

  • Use the ripest bananas you can.
  • This recipe works great with bananas that have been frozen. Just zap them in the microwave for a few seconds to thaw them then drop them straight into the batter. Use the mixer to mix them in.
  • Experiment with mix-ins. Chopped walnuts, chocolate chips, or anything else you like are great additions.

If you like this easy banana bread recipe, you’ll love these other bread recipes:

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overhead of easy banana bread loaf with three slices cut out

Easy Banana Bread

Yield: 1 loaf/10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

It doesn't get much better than this easy banana bread recipe! It's made with extra ripe bananas for optimal flavor. You can enjoy it plain or with your favorite mix-ins!

Ingredients

  • ⅓ cup (75 g) unsalted butter, softened
  • ⅓ cup (70 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ cups (340 g) mashed bananas, about 3 ripe bananas
  • 2 cups (260 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup (60 ml) buttermilk, room temperature - SEE NOTE 1
  • ½ cup (56 g) chopped walnuts, optional

Instructions

  1. Preheat your oven to 375ºF. Lightly grease a 9x5-inch baking pan; set aside.
  2. In a large mixing bowl, combine the butter and both sugars. Beat with an electric mixer on medium speed for 3 minutes, until light and fluffy. 
  3. Beat in the egg, followed by the mashed banana. The mixture will look curdled. This is normal.
  4. In a separate bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Stir with a whisk until well combined.
  5. Add half the flour mixture to the banana mixture. Beat on low speed until almost fully incorporated. Add the buttermilk and beat on low until combined. Add the remaining flour mixture and beat on low speed just until no streaks of dry flour remain. Don't overmix! It's okay if the batter looks lumpy.
  6. Gently fold in the chopped walnuts if using.
  7. Immediately transfer the batter to the prepared pan and bake for 35-45 minutes, until a toothpick inserted into the center comes out with a few dry crumbs attached. Tent loosely with foil if the top is browning too quickly.
  8. Cool the bread in the pan on a wire rack for 10 minutes. Remove the bread and cool completely on a wire rack.

Notes

  1. If you don't have buttermilk, you can make it by adding 1 tablespoon lemon juice to 1 cup of whole milk. Let sit for 5 minutes, stir, and use.

Make ahead tip

  1. Keep the bread covered tightly and store at room temperature for 2 days or in the refrigerator for up to 1 week. This banana bread tastes best on day 2 after the flavors have melded together.
  2. You can also freeze completely cooked banana bread for up to 3 months. Tightly wrap the whole loaf or slices in 2-3 layers of plastic wrap. Place the wrapped banana bread in a large ziptop freezer bag. Thaw in the refrigerator overnight or at room temperature.

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Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 256Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 162mgCarbohydrates: 38gFiber: 2gSugar: 15gProtein: 5g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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Tammy

Wednesday 6th of May 2020

This was great I added additional cinnamon and bananas!❤️

Nada

Tuesday 30th of April 2019

Hi Jen, Please can buttermilk be used in place of the yighurt or sour cream Thanks

Jen Sobjack

Tuesday 30th of April 2019

Buttermilk is fine to use.

Nancy

Thursday 4th of October 2018

I'll definitely be making this easy banana bread over the weekend. I have a freezer full of bananas!

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