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–+ servings
Loaf of easy homemade banana bread with sliced bananas on top

Easy Banana Bread

This simple and forgiving banana bread recipe is the perfect way to use up overly ripe bananas, creating a moist and tender loaf that's budget-friendly and great for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 pieces very ripe bananas, mashed Brown spots are good
  • 1/3 cup melted butter or coconut oil Use coconut oil for dairy-free
  • 1 large egg, beaten For vegan option, use a flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3/4 cup granulated sugar Or substitute 2/3 cup honey (reduce other liquid slightly)
  • 1 teaspoon baking soda
  • 1.5 cups all-purpose flour
  • Pinch of salt
Optional Mix-ins
  • 1/2 cup chopped walnuts or chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 4x8-inch loaf pan.
  2. In a large bowl, mash the bananas until mostly smooth with a few small lumps left for texture.
  3. Stir the melted butter into the mashed bananas until integrated.
  4. Add the sugar, beaten egg, and vanilla. Whisk gently until everything is combined.
  5. Sprinkle the baking soda and a pinch of salt over the mixture. Add the flour.
  6. Fold the flour in gently until just combined. Do not overmix.
  7. Fold in walnuts or chocolate chips if using.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 55 to 60 minutes, or until a toothpick in the center comes out clean.
  2. After 35 minutes, tent the pan loosely with foil to prevent over-browning.
  3. Let the loaf rest in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 10g

Notes

Store the cooled loaf wrapped tightly at room temperature for up to 3 days. For longer storage, wrap in plastic and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. To refresh a slice, warm in a 300°F oven for 8 to 10 minutes or pop it in the toaster for a crisp edge.

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