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>>
Banana Bread Overview
- Skill Level: Beginner
- Techniques Used: Muffin Mixing Method
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?
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
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?
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.
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.
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
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.
- 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)
- Preheat oven to 350 F(180 C) and grease or line with parchment paper a 9x5-inch loaf pan.
- 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.
- 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.
- 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.
- 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.
- Remove baked loaf from the pan and transfer to a cooling rack.
- 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.