Banana Bread

Moist and delicious banana bread recipe. Easy to make, no need for a mixer! Ripe bananas, butter, sugar, egg, vanilla, baking soda, and flour.

Easy banana bread cut into thick slices.
Kelly Hamilton

This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.

Overhead view of a slice of banana bread on a plate.
Kelly Hamilton

The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 of a cup, and many are happy with a 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.

Easy banana bread cut into thick slices.
Kelly Hamilton

I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. Thanks Heidi!

  • Wondering how to freeze, store and thaw your banana bread? Click here for all the ins and outs on how to keep your banana bread at its best!

Video: How To Make Banana Bread

1:19

How to Make Banana Bread

Banana Bread

Prep Time 10 mins
Cook Time 55 mins
Total Time 65 mins
Servings 8 to 10 servings
Yield 1 loaf

No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl.


The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.


We recommend an 8x4-inch pan for this recipe. It can also be made in a 9x5-inch pan, but the loaves will have less rise.


NOTE: We have reduced the amount of baking soda in this recipe from 1 teaspoon to 1/2 teaspoon. After testing, we found that bread made with less baking soda has a slightly higher and more consistent rise with a nice dome and a tender crust, while the flavor and texture are consistent with the original recipe. This said, if you have been baking this bread with 1 teaspoon of baking soda and are happy with those results, by all means continue doing so!

Ingredients

  • 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

  • 1/3 cup (76g) butter, unsalted or salted, melted

  • 1/2 teaspoon baking soda

  • 1 pinch salt

  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1 1/2 cups (205g) all-purpose flour

Method

  1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

    Smashing bananas to make banana bread.
    Kelly Hamilton
    Melted butter added to a bowl of mashed bananas.
    Kelly Hamilton
  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

    Sugar mixed with butter and bananas to make banana bread.
    Kelly Hamilton
    Flour added to a bowl of wet ingredients to make banana bread.
    Kelly Hamilton
  4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked..

    Banana bread batter poured into a loaf pan.
    Kelly Hamilton
  5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

    Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

    Baked banana bread in a loaf pan.
    Kelly Hamilton

Links:

Banana Nut Muffins recipe

Chocolate Banana Bread recipe

Nutrition Facts (per serving)
220 Calories
7g Fat
37g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 220
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 85mg 4%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 5%
Total Sugars 19g
Protein 3g
Vitamin C 3mg 15%
Calcium 9mg 1%
Iron 1mg 6%
Potassium 156mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.