Go Back
Deliciously Easy Banana Bread Recipe

Deliciously Easy Banana Bread

There's something so heartwarming about the smell of banana bread wafting through your kitchen. It takes me back to cozy afternoons spent with family, enjoying warm slices fresh from the oven. What I love about this recipe is how quick and easy it is to whip up, making it perfect for those ripe bananas sitting on your counter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread
  • 3 ripe bananas mashed The riper, the better! They add natural sweetness.
  • 1/3 cup melted butter This gives the bread a rich flavor and moist texture.
  • 1 teaspoon baking soda This is our leavening agent, helping the bread rise.
  • 1 pinch salt A little salt enhances all the flavors in the bread.
  • 3/4 cup sugar This adds sweetness, but feel free to adjust to your taste.
  • 1 large egg beaten - Eggs help bind the ingredients together.
  • 1 teaspoon vanilla extract A splash of vanilla makes everything better!
  • 1 cup all-purpose flour The base of our banana bread.

Equipment

  • Mixing Bowl
  • Loaf Pan
  • Oven
  • Fork

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a mixing bowl, mash the ripe bananas with a fork until smooth. You want them nice and creamy!
  3. Step 3: Stir the melted butter into the mashed bananas until well combined.
  4. Step 4: Mix in the baking soda and salt. This is where the magic begins!
  5. Step 5: Add the sugar, beaten egg, and vanilla extract, and mix well until everything is nicely combined.
  6. Step 6: Gently stir in the flour until just incorporated. Don’t overmix; a few lumps are okay!
  7. Step 7: Pour the batter into a greased 4x8 inch loaf pan.
  8. Step 8: Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Wrap the cooled bread in plastic wrap for a day or two to enhance the moisture. Store at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.