This banana bread is easy to prepare and a guaranteed favorite—everyone keeps coming back for seconds!
It’s a classic treat that never fails to impress.
Soft, flavorful, and irresistible every time.

Easy Banana Bread Recipe (Moist, Quick & Foolproof)

Looking for a simple banana bread recipe that’s moist, flavorful, and ready in under an hour? This easy banana bread is perfect for beginners and seasoned bakers alike. Made with basic pantry ingredients, it’s the ideal way to use up overripe bananas—and it always gets rave reviews!

Why This Is the Best Banana Bread Recipe

If you’re searching for the best banana bread recipe, this one checks all the boxes:

Quick and easy to make – Just one bowl and no mixer needed
Budget-friendly ingredients – You probably have everything on hand
Customizable – Add nuts, chocolate chips, or spices

Ingredients for Banana Bread

Here’s what you’ll need to make this classic banana bread:

3 ripe bananas, mashed (adds natural sweetness and moisture)
½ cup granulated sugar (or adjust to taste)
1 large egg
¼ cup melted butter (or substitute with coconut oil)
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Optional add-ins: ½ cup chopped walnuts, chocolate chips, or a teaspoon of cinnamon.

How to Make Easy Banana Bread (Step-by-Step)

Follow these simple steps for the perfect loaf:

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas, sugar, egg, and melted butter. Stir until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined. Don’t overmix.
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Storage and Freezing Instructions

To keep this simple banana bread fresh, line the bottom of an airtight container or zip-top bag with a paper towel. Set the cooled loaf on top, then place another paper towel over it. Seal tightly and store at room temperature for up to four days. For longer storage, freeze it for 2 to 4 months.

FAQs :

Can I make banana bread without eggs?
Yes, you can substitute the egg with ¼ cup of unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water).

How ripe should bananas be for banana bread?
The best bananas are very ripe—yellow with brown spots or even completely brown.

Can I use whole wheat flour instead?
You can substitute half the flour with whole wheat flour, though the texture may be denser.

Final Thoughts

This easy banana bread recipe is the perfect combination of simplicity and flavor. Whether you enjoy it fresh out of the oven or toasted the next day, it’s always a hit. Give it a try and see why it’s a family favorite!

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