Craving something sweet? Whip up this Super Easy Banana Bread recipe and indulge in its moist, delicious goodness, like Grandma used to make!
If you're all about the easy prep, one-bowl method, this banana bread will soon be your favorite way to make banana bread! More ripe banana ideas? You'll love this roundup of 25 Banana Recipes for Ripe Bananas!
Why We Love This Delicious Moist Banana Bread!
- Don't throw your over-ripe bananas away! Most of us tend to throw away overripe bananas, because they get brown and smooshy-like. But the best bananas to use for banana bread are those that are over-ripe because they sweeten and intensify as they ripen.
- This bread is dense, moist, and so flavorful! It's the perfect texture you want in a banana bread. Not crumbly and dry.
- We can't resist making this easy go-to moist banana bread recipe when we have over-ripe bananas on hand!
- It's so easy to mix up, no mixer is needed and one bowl with easy ingredients you most likely have on hand.
- It's comforting, reminds me of my childhood days when we had lots of banana bread!
- Way less cost to make banana bread than buy it.
- You can make this sugar-free easily, by just switching out the sugar to monk fruit sweetener like Lakanto
.
- Everyone loves banana bread!
Ingredients You Need
- mashed bananas (2-3 medium ripe bananas)
- butter, melted
- baking soda
- salt
- granulated sugar
(decrease to ½ cup if you would like it less sweet, 1 cup if more sweet)
- egg, beaten
- vanilla extract
- all-purpose flour
How to Make Banana Bread
- Preheat the oven to 350°F and grease an 8 x 4 inch loaf pan
or 9 x 5 inch loaf pan
with non-stick cooking spray. (Can line pan with parchment paper
for easy removal.)
- In a mixing bowl, mash the bananas and add mix in melted butter.
- Mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
- Stir in the sugar, beaten egg, followed with vanilla extract. Mix in the flour, baking soda and salt until just combined and there are no flour streaks. Do not overmix batter.
- Pour batter into your prepared loaf pan and bake 47 to 57 minutes (8 x 4 inch loaf pan) or 45 to 55 minutes (9 x 5 inch loaf pan) until a toothpick inserted into the center comes out clean.
- 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 slicing and serving.
More Ideas? If you want to add in some yummy walnuts or chocolate chips, feel free to embellish your banana bread with ½ cup or so when you add in the dry ingredients.
Storing Banana Bread
- Store banana bread at room temperature for 4 days or refrigerate up to 5 days in a sealed container or ziplock bag.
Banana Bread Tips!
- Make sure to use ripe bananas to get the best flavor and to make sure that you mash the bananas properly before adding them to the rest of the ingredients.
- Make sure to measure flour accurately. Dipping the measuring cup into the flour will cause the flour to be packed down and will result in too much flour in your recipe, so do not do this! Fluff the flour up, spoon into the measuring cup and scrape off excess flour.
- Do not overmix banana bread when you are mixing in the flour. The more you mix your batter, the more gluten develops, leading to dense, rubbery bread.
- Want more bread baking tips? Check out "Secret" Baking Tip Confessions for Quick Breads!
When you want to enjoy quick and easy super moist banana bread, this quick bread recipe is perfect for that! Whip up a batch or 2!
More Comforting Desserts!
- Blueberry & Cream Crumble Bars
- Banana Spiced Cupcakes
- Healthy Banana Nut Bread
- Chocolate Swirl Peanut Butter Banana Bread
- Pumpkin Banana Cinnamon Bread
- Banana Bread Cinnamon Rolls
- Triple Chocolate Brownie Cookies
- Double Chocolate Banana Bread
- Starbucks Banana Bread
Super Easy Banana Bread Recipe! Moist & Delish!
Craving something sweet? Whip up this Super Easy Banana Bread recipe and indulge in its moist, delicious goodness, like Grandma used to make!
Ingredients
- 1 ½ cups mashed bananas 2-3 medium ripe bananas
- ⅓ cup unsalted butter melted
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar decrease to ½ cup if you would like it less sweet, 1 cup if more sweet
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F and grease an 8x4 inch loaf pan or 9x5 inch loaf pan with non-stick cooking spray. (Can line pan with parchment paper for easy removal.)
- In a mixing bowl, mash the bananas and add mix in melted butter.
- Mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
- Stir in the sugar, beaten egg, followed with vanilla extract. Mix in the flour, baking soda and salt until just combined and there are no flour streaks. Do not overmix batter.
- Pour batter into your prepared loaf pan and bake 47 to 57 minutes (8x4 inch loaf pan) or 45 to 55 minutes (9x5 inch loaf pan) until a toothpick inserted into the center comes out clean.
- 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 slicing and serving.
Notes
- Store banana bread at room temperature for 4 days or refrigerate up to 5 days.
- For sugar free option, replace sugar with monk fruit sweetener or your favorite sweetener. I like to use Lakanto, but you could use Swerve or something similar.
Tried this recipe?Let us know how it was!
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