This post may contain affiliate links. Please read our disclosure policy.
This quick and easy banana bread recipe is one of those simple bakes that’s always worth keeping around. It uses basic ingredients, comes together quickly, and works well any time you have a few ripe bananas sitting on the counter.
I tend to reach for recipes like this when I want something straightforward that doesn’t require much planning. It’s easy to mix up in one bowl, and the texture turns out soft and moist with just the right amount of sweetness.
If you enjoy simple baked goods like this, you’ll also love these strawberry scones, strawberry muffins, raspberry lemon ricotta muffins, and lemon scones with blackberry glaze. They all use everyday ingredients and are just as easy to make.
Why You’ll Love This Quick and Easy Banana Bread Recipe
- Simple ingredients: Uses pantry staples you likely already have.
- Soft and moist: Ripe bananas create a tender texture.
- Flexible recipe: Easy to customize with chocolate chips or nuts.
I also have a sourdough banana bread recipe, and a healthy banana bread recipe made with whole wheat flour and honey.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ripe bananas – The key to flavor and natural sweetness.
- Butter – Adds richness and helps create a soft crumb.
- Eggs – Provide structure and moisture.
- All-purpose flour – Forms the base of the bread.
- Baking powder and baking soda – Help the bread rise properly.
- Vanilla extract – Adds a warm, subtle flavor.
How to Make Quick and Easy Banana Bread Recipe
Here are the step-by-step instructions for making this Quick and Easy Banana Bread Recipe:
Step 1: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
Step 2: In a large bowl, mash the bananas until smooth (Photo 1).
Step 3: Add the sugar, melted butter, and eggs (one at a time), then mix in the vanilla extract. Mix on low speed until combined (Photo 2).
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt (Photo 3).
Step 5: Add the dry ingredients to the wet ingredients and mix on low until just combined (Photo 4). Do not overmix.
Step 6: Pour the batter into the prepared loaf pan.
Step 7: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Step 8: Let the bread cool in the pan for about 5 minutes, then remove and allow it to cool completely before slicing.
Serve this quick and easy banana bread with homemade mint tea, London Fog tea latte, or a homemade vanilla latte.
Tips for Success
- Use very ripe bananas with dark spots for the best flavor.
- Don’t overmix the batter to keep the bread soft.
- Check the bread toward the end of baking to prevent overbrowning.
- Cover loosely with foil if needed if the top browns too quickly.
How to Store
- Once the bread has completely cooled, wrap it in plastic wrap or store it in a bread bag.
- Keep at room temperature for up to 4 days, or freeze for up to 3 months.
Frequently Asked Questions
Yes, you can add up to an extra ½ cup of sugar if you prefer a sweeter bread.
Yes, brown sugar works well and adds a deeper flavor.
Yes, up to 1 cup of chocolate chips or ¾–1 cup chopped nuts can be added.
Yes, divide the batter into muffin tins and bake until a toothpick comes out clean.
More Easy Bread Recipes:
- Simple Bread Machine White Bread
- Homemade Overnight Cinnamon Rolls
- Chocolate Chip Cinnamon Rolls
- Cranberry Orange Muffins
If you make this quick and easy banana bread recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Quick and Easy Banana Bread Recipe
Ingredients
- 4-5 ripe bananas, 2 cups mashed
- 1/2 cup granulated white sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan and line with parchment paper.
- Mash the bananas in a large mixing bowl.
- To the mashed bananas, add the sugar, melted butter, and eggs one at a time, and then add the vanilla extract. Use a handheld mixer to mix on low until combined.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients. Mix on low until combined, being careful not to overmix.
- Pour batter into the prepared loaf pan.
- Bake for 50-55 minutes until a toothpick or skewer inserted into the center comes out clean or with just a few crumbs.
- Remove pan from the oven and allow bread to cool in the pan on a wire rack for about 5 minutes. Then remove bread from the pan and let loaf cool completely before slicing.
Notes
- Use very ripe bananas with dark spots for the best flavor.
- Don’t overmix the batter to keep the bread soft.
- Check the bread toward the end of baking to prevent overbrowning.
- Cover loosely with foil if needed if the top browns too quickly.
- Once the bread has completely cooled, wrap it in plastic wrap or store it in a bread bag.
- Keep at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
