Baker Bettie

Easy Banana Bread

This easy banana bread recipe is very simple to put together with very few ingredients. Very ripe bananas make the best banana bread that is moist, tender, and filled with banana flavor. Learn how to ripen your bananas quickly in the oven if you do not have ripe bananas. Pin it for later>>

Sliced banana bread on a plate covered in butter

Banana Bread Overview

Banana bread is one of the easiest recipes you can learn. It is categorized as a “quick bread” meaning that it is leavened with chemical leavening instead of yeast. This means it is very quick and easy to make.

One of the things I love about banana bread is how forgiving it is. The ratios in the recipe are not as finicky as they are in many other baked goods which makes it a very approachable baked good to make.

How Ripe Should Bananas Be for Banana Bread?

Overripe bananas for banana bread

To make the very best banana bread you want to start with really ripe bananas. Overly ripe bananas shouldn’t be thrown out! Save them in the freezer to make bread!

Ideally you want to use bananas that are turning black and are very soft. Really ripe bananas are going to have the most concentrated banana flavor and the most natural sweetness.

How to Quickly Ripen Bananas

Bananas that have been ripened in the oven

If you do not have really ripe bananas you can quickly “ripen” them in the oven. To ripen your bananas in the oven, leave the skin on and bake them at 300 F (150 C) for about 40 minutes. Allow the oven ripened bananas to cool before making your banana bread.

How do You Make Moist Banana Bread?

Sliced moist banana bread with butter

To make moist banana bread I use a high ratio of bananas as well as fat in the recipe. You also want to be sure that you are not over-mixing the batter or it will become more tough and dry.

I prefer to use melted butter as the fat because of the flavor it adds and the bread is still plenty moist this way. However, to make banana bread that is even more moist you can use oil in place of butter. Because oil does not solidify at room temperature it keeps the bread extra moist.

How to Make Banana Bread

The method used for making banana bread is called the muffin mixing method.  The method involves mixing together all of the dry ingredients in one bowl, mixing all of the wet ingredients together in a separate bowl, and then combining the wet and dry ingredients together.

Step 1: Gather Your Ingredients

Classic banana bread lineup is pretty simple: ripe bananas, melted butter (or oil), eggs, sugar, flour, salt, and baking powder. You can also add ground cinnamon and vanilla extract to add more flavor to your bread.

Ingredients for banana bread

Step 2: Mix Together all of the Dry Ingredients

In a large mixing bowl, whisk together all of the dry ingredients. I like to use a whisk for this so that all of the ingredients are incorporated evenly and aerated a bit.

Dry ingredients being mixed together for banana bread

Step 3: Mix Together the Wet Ingredients

In a separate medium bowl, peel and mash the banana. Then add the eggs, melted butter or oil, and vanilla extract. Whisk until well combined.

Step 4: Combine the wet with the dry ingredients

Pour all of the wet ingredients into the dry ingredients. Use a spoon or a rubber spatula to gently combine the two parts together.

Less is more with the stirring here. It will be lumpy and should only take about 20-30 seconds of mixing. Avoiding over-mixing will keep your bread moist and tender.

Step 5: Bake the Banana Bread

Sliced moist banana bread with butter

Pour the batter into a loaf pan that has been greased or lined with parchment paper. Bake at 350 F (177 C) until a tester comes out of the bread with moist crumbs.

Banana Bread FAQ

  • Can you make this banana bread with self-rising flour?: Yes, you can make this recipe with self-rising flour. Substitute the all-purpose flour for self-rising flour and remove the salt and the baking powder from the recipe.
  • Does banana bread freeze well?: Yes! Banana bread freezes exceptionally well. To freeze, allow the bread to cool completely. You can then wrap the entire loaf or individual slices in plastic wrap. Freeze for up to 3 months and allow to thaw at room temperature.
  • Can I make this banana bread with pecans or walnuts?: Yes! You can use this recipe as a base to make banana walnut bread, banana pecan bread, or even chocolate chip banana bread. Add 3/4 cup- 1 cup add ins during the last step of mixing.
Sliced banana bread on a plate covered in butter

Easy Banana Bread

Yield: 1 Loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This easy banana bread recipe is simple to put together with very few ingredients. This recipe strips banana bread down to its classic flavor.


  • 1 3/4 cup (210) all purpose flour
  • 3/4 cup (150 gr) granulated sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon (optional for additional flavor)
  • 4 medium or 3 large very ripe bananas (you need about 1 1/2 cups mashed banana)
  • 2 large eggs
  • 1/2 cup oil or melted unsalted butter, cooled slightly
  • 1 TBSP vanilla extract (optional for additional flavor)


  1. Preheat oven to 350 F(180 C) and grease or line with parchment paper a 9x5-inch loaf pan.
  2. In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and ground cinnamon is using). Whisk together until well combined.
  3. In a separate bowl, peel and mash the bananas. Then add the eggs, oil or melted butter, and vanilla extract is using. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients and use a rubber spatula or a spoon to stir the two parts together. This should not take very long, about 20 seconds. Do not over-mix the batter.
  5. Pour the batter into the prepared loaf pan and bake at 350 F (180 C) for 55-65 minutes, until a tester comes out with moist crumbs.
  6. Remove baked loaf from the pan and transfer to a cooling rack.
  7. To store: allow the loaf to cool completely and wrap in foil or plastic wrap and keep at room temperature or in the refrigerator for up to 1 week.


  • To Ripen Bananas in the Oven: If you do not have really ripe bananas you can ripen them in the oven. Leave them in the peel and bake at 300 F (150 C) for about 40 minutes. Allow them to cool before making the banana bread.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

71 comments on “Easy Banana Bread”

  1. This banana bread looks so good! Every time, I tried making banana bread in a loaf pan, the tops browned a ton. I’m super impressed by how golden brown the loaf looks, and I really like the arrangement.

    • Thanks Elaine! Good point on the browning! I bake mine at a lower temperature than most recipes call for. I think at 325F it allows the center to cook without the top browning too much!

  2. as always….GORGEOUS pictures and a flawless recipe! you make the best banana bread!!!

  3. There’s nothing better than a perfect loaf of banana bread, amiright!?

  4. I make banana bread a lot, but the one time I froze the bananas, my husband threw them out. I’ll have to try that again because your bread looks wonderful!

  5. banana bread is a classic for a reason, its perfect for anything anytime, especially when you have those perfect bananas that need a home! thank you x

    • I am making this bread I added two tablespoons of extra flour & two teaspoons of water because of the high altitude I am baking it in a glass baking pan (the right size) & I brought down the temp. to 300 instead of 325 do you? I also did a double recipe & I am baking them at the same time is that ok as well?

      • Hi Elizabeth,

        Since you are making a double recipe you may find that turning your oven temp down may not have been necessary since the heat is distributed between more product, but this recipe is very forgiving. I think it should still work out well. Let me know how it goes!

  6. There isn’t much better than homemade banana bread; it’s just SO good! This looks delicious!

  7. Banana bread is one of my favorites and I always loving seeing everyone’s take on it.

  8. This banana bread really does look simply perfect! Looks so soft and moist, yum!

    • What an amazing banana bread!!! I used the oil instead of butter and it came out soft and moist and absolutely delicious. My husband loves it. Will try with pecans next time.

  9. We always have ripe bananas at our house… love this simply and easy banana bread recipe. Coming over from FBC to show you some love. 🙂

  10. The versatility of this bread is awesome from beginning to end. I could serve this banana bread warm from the oven or top a toasted slice with whipped cream cheese!! Yummy!

  11. What do you think about using this recipe for banana bread muffins? How long would you bake them for?

  12. What do you think about using this recipe for banana bread muffins? How long would you bake them for?

    • I definitely think that would work well! It’s hard to know, but I think probably about half the time. I would go for about 20 minutes then check them. They will probably need about 5 or 10 more minutes. Let me know how it works out!

    • I tried this recipe tonight because I didn’t have baking soda. It turned out amazing! I changed the sugar to brown sugar and I used the vanilla and cinnamon. I had 4 average sized bananas. 

  13. How much banana do you usually use? Since bananas vary in size, it is hard to know how much is needed when you just say four bananas.

    • The beautiful thing about banana bread is that it is very forgiving. I do not ever measure the banana. Throw four in and whatever the total volume is, it will work, I guarantee! I would suggest not using the biggest bananas ever, or the tiniest. Just an average size. Banana bread is the perfect thing to use up overripe bananas! Whenever mine are getting too ripe, I throw them in the freezer for the next time I want to make banana bread.

  14. Just heavenly!! Super forgiving, as I only had three bananas, and I made this recipe into 12 muffins. I threw in walnuts, cinnamon and vanilla too. Bake time roughly 23 mins at 350. I took one bite and it was soooo yummy! I love your website. Next on my list are the thin & crispy chocolate chip cookies. I won’t be altering that recipe :p I just knew that quick breads are easier to play around with hahah

  15. I love banana bread! Great recipe and a great way to use up something without throwing food out!

  16. This is a great recipe!!! I cut the sugar down to 3/4 cup and added vanilla extract, nutmeg, cinnamon, and pumpkin pie spice! It is super delicious!!! 

  17. This banana bread turned out so good! I had four bananas going bad and didn’t have any baking soda, so when I googled a recipe for banana bread without b.s. this was the first result. SO happy I stumbled upon this recipe. Definitely a keeper!

  18. YESSSSS! Love it I’m making right these minute ……THANKS‍❤️

  19. Fantastic❤

  20. Like someone else commented i found this recipe when i googled banana bread with no baking soda ( cause i had just started mixing dry ingredients in another recipe when i realized i was out of baking soda). So i may have already has a 1/4 cup too much flour in the mix but figured it would be ok. Then as my kids were helping (cause i can’t bake without them helping lol) my daughter lnocked over the wet ingredient bowl and loat most of an egg and some banana to the floor. I replaced the egg and kept going. Couldn’t find my loaf pan (i think i tossed it with my last burnt creation) so made muffins. All the mishaps and it still turned out perfect. U said forgiving…. u are right. Thanks!!

  21. I have to tell you that I’m forever collecting banana bread recipes, every time I come across one. I ave over 50 different kinds….easily. And I’m not planning to stop. Yours look so good. It’s definitely going in my collection. Brilliant!

  22. I love Banana cake! This sounds like a really great way to eat it too!

  23. This looks amazing! I have some dark cocoa powder I’m dying to use. How much do you think I could add to this recipe to make it a chocolate banana bread?? Thank you 🙂

  24. Simple clear directions! I did double up on the ingredients since I had bananas to use up! House smells amazing right now

  25. I made this recipe today, with a couple of minor adjustments. Since I doubled the recipe, I used 1 cup of white sugar and 1/2 cup of light brown sugar. I also added another teaspoon of vanilla. I also omitted the cinnamon and added chocolate chips. It turned out delicious! I will be keeping this recipe handy.

  26. My mom always made quick breads when I was a kid. Banana and zucchini-that was to die for. I never got a chance to get her recipes she used. This was my first try making a banana bread, ever. And omg, it was perfect. I’m using this recipe as a base for a zucchini bread next. I hope it’s just as good.

  27. This recipe sucks don’t even taste like banana bread it’s really dry and bland

    • Hi Darcy, I’m sorry to hear that you didn’t enjoy this recipe. I have made this bread at least 20 times and have never had it come out dry. I’d love to help you trouble shoot! Since you mention it being dry and bland I’m wondering if 1 of 2 things happened. Either there wasn’t enough banana in your bread or you may have accidentally put too much flour in. When you measure your flour, make sure you fluff it up and lightly spoon it into your measuring cup without packing it down at all and then level it off. It is easy to accidentally over pack flour into the cup. Did you by chance measure the bananas after mashed. Make sure you have about 1 1/2 cups of banana. You can also add some cinnamon if you want a little more flavor. I like to keep it simple but that is delicious as well!

  28. Hi! I just made the recipe last night and it somehow took about 2 hours to bake. The center just wouldn’t bake, even though the outside was golden brown. So by the time the center was done, the outside was slightly burnt. The bread is moist and delicious, but I can’t get over the outer layer of tough burned bread. Any advice?

    • Hi Kristy! That is very strange! I have never had that issue with this recipe. If it ever happens again, you can tent some foil over whatever you are baking so the center can finish cooking while the outside doesn’t get overdone. Were your bananas unusually large?

  29. Hi, is that possible to get the adjustment recipe for this banana bread if i’m using wholemeal flour? 

  30. This banana bread came out overall good. It was very easy to make and mix. I’m very happy that there was no baking soda in the recipe because that is the one ingredient that I, unfortunately, ran out of, but I have many too ripe bananas in my house. It tastes very good! YUM!
    NOTE: It cooks for 1hr and a HALF, way longer than it says in the recipe

  31. Stuck inside with the kids, and they actually threw away some bread last time I made it with baking soda; thrilled to find some new approaches here that I hadn’t thought of before

  32. I followed the recipe exactly (to the point that I measured the mashed bananas as 1 1/2 cups as directed) and it turned out wonderfully. The banana bread was moist and delicious. The recommended amounts of cinnamon and vanilla were perfect. Everyone in my family loved it. Very easy to make and you can hand mix it!

  33. First time making banana bread and this turned out amazing!  Highly recommend the optional ingredients, and chocolate chips

  34. Hi 
    I tried making it twice but the banana bread burnt on the outside and the inside was not cooked properly. I baked them at 350 F degrees. It also tasted like baking soda. 
    Can you please tell me what I am doing wrong?
    Thank you,

    • Hi Anca, sorry to hear you are having issues with the bread. First of all, are you using baking soda instead of baking powder in the recipe? This recipe calls for baking powder, not baking soda, and it won’t work well if you are using baking soda. It doesn’t have an acidic ingredient in the recipe to interact with and it will taste very bitter. That actually could be why it isn’t baking properly as well.

  35. Can we use baking soda as well

  36. Delicious!  I’ve made this several times now.   I add chopped walnuts and chocolate chips.   Toast with real butter for a nice treat!

  37. Do the eggs have to be at room temp? Is ok if they aren’t?

    Why do eggs need to be at room temperature anyway? And how long do you leave them out? Does Bettie have any videos to explain that? 

  38. Can you make this banana bread using plain Greek Yoghurt?
    I have some that needs using and also some very ripe bananas 🙂

  39. Wow, warm banana bread and a glass of cold milk, it’s so satisfying. Thank you!

  40. I tried this recipe yesterday and it came out amazing. I’m a notoriously bad baker/cook so I’m excited it came out so delicious. It’s moist and soft inside but the outside is still breadlike. Tastes great!
    (I added some roasted walnuts because I like a little bit of crunch and the bake time was exactly 56 minutes.)
    If you make this recipe, make sure to toast a slice and add some butter to it, the sweetness of the banana bread and saltiness of the butter is unmatched.

    Clearly, I loved how it came out so thank you for the recipe.

Leave a Comment »