The Easiest Banana Bread Recipe
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Enjoy breakfast bliss with this delicious homemade banana bread! With just 10 minutes of hands-on time, it bakes like a dream in the oven, giving you a moist, golden loaf full of sweet banana flavor. Great for a cozy breakfast, but it’s just as good as an afternoon snack or a late-night sweet tooth fix.
Bread in the morning gives you that slow, steady energy you need without weighing you down, and some just happen to double as a treat. When I’m not enjoying a slice of lemon blueberry loaf or blueberry coffee cake with my morning coffee, you can expect me to be devouring banana bread. It’s cozy, quick, and gives your day the kind of happy start that toast just can’t match.
And because I love a good recipe challenge, I made this without baking soda, which is a common ingredient for banana bread. It’s just as good, or as my kids say, taste even better. It’s great for breakfast-on-the-go, lazy weekend mornings, a brunch spread, or anytime you’ve got bananas on the brink.
Why You’ll Love This Recipe
- Ridiculously easy: Just 10 minutes of active time and your oven takes care of the rest.
- No baking soda required: It still rises beautifully and bakes up tender and moist, even without the usual leavening.
- Tender and flavorful: Each slice is packed with sweet banana goodness and a rich, buttery crumb.
- Avoids food waste: Got bananas going brown? This is the recipe to rescue them.
- All-day, year-round treat: Enjoy it for breakfast, as an afternoon snack, dessert, or midnight treat anytime of the year.
- Easy to make your own: Add mix-ins or toppings according to your mood or the occasion.
How to Make Banana Bread
All you need are 8 simple ingredients, plus some walnuts if you want a little crunch, and you’re all set to make this easy banana bread. It starts with mashing up the ripe bananas, mixing everything together, then baking it to perfection for about an hour. The result? A soft, moist golden loaf that’s full of sweet banana goodness!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Bananas: Provide moisture and natural sweetness. The riper the banana, the better! Choose bananas that have lots of brown spots.
- Butter: I use unsalted butter since we will be adding salt to the batter separately. Soften your butter at room temp for easy mixing and even distribution.
- Granulated sugar
- Eggs
- Flour: All-purpose flour gives the bread its form and helps create that soft, sliceable texture.
- Baking powder: Helps the bread rise and keeps the texture light, even without baking soda.
- Vanilla extract
- Salt
- Walnuts: Add that delightful crunch that perfectly contrasts to the soft loaf. Toss nuts in a bit of flour before mixing into the batter to prevent sinking.
Step-By-Step Instructions
Let’s start making the perfect banana bread! This delicious quick bread comes together quickly and effortlessly with only two bowls and a whisk. All you need to do is mix, bake, and chill, and it’s ready in an hour! It’s simple, satisfying, and the kind of recipe that feels like a win every time you bake it.
Step 1: Make the batter
Preheat your oven to 350 F (175 C). Grease a 9×5 inch loaf pan with cooking spray or butter.
In a large mixing bowl, mash the bananas until they are mostly smooth. Add the butter and sugar to the bananas and mix until well combined. Add eggs, one at a time, beating well after each addition. Finally, stir in the vanilla extract.
Step 2: Mix in the dry ingredients
In a separate bowl, mix the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined but take care not to overmix. Fold in the chopped walnuts if using.
Step 3: Bake
Pour the batter into the greased loaf pan and smooth the top. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick or cake tester inserted into the center of the bread comes out clean.
Step 4: Cool
Let the banana bread cool in the pan for about 10 minutes, then remove it from the pan and let it completely cool on a wire rack before slicing and serving.
Substitutions
One of the best things about this recipe? You don’t have to follow it to the letter. Whether you’re running low on something or just in the mood to switch things up, here are some tasty swap ideas:
- Butter: Substitute with margarine or a neutral oil like vegetable or canola.
- Granulated sugar: Light brown sugar for a caramel note, or coconut sugar for a richer taste.
- Flour: Replace with cake flour, or self-rising flour but omit the baking powder and salt.
- Vanilla extract: Swap out with almond or maple extract.
- Walnuts: Use pecans, hazelnuts, or chopped almonds instead.
Variations
Banana bread is a beloved classic, and honestly, it’s hard to go wrong with a warm, freshly baked slice. However, if you’re in the mood to mix things up, there are plenty of fun and flavorful ways to put your own spin on it. Try one of these creative variations next time you bake:
- Chocolate chip banana bread: Stir in a cup of chocolate chips or chopped chocolate for a melty, rich twist.
- Peanut butter banana bread: Swirl half a cup of peanut butter (or your favorite nut butter) into the top of the batter for a creamy, nutty finish.
- Blueberry banana bread: Fold in a cup of fresh or frozen blueberries to add juicy pops of fruity flavor.
- Carrot banana bread: Mix in half a cup of grated carrots and a teaspoon of cinnamon for a cozy, spiced loaf.
- Maple pecan banana bread: Make it a fall favorite by swapping the sugar for maple syrup and tossing in chopped pecans.
- Coconut banana bread: Add half a cup of shredded coconut to the batter and sprinkle more on top for a hint of tropical sweetness.
Expert Tips
- Don’t overmix the batter: Mix until just combined to avoid tough, dense bread. Overmixing activates too much gluten, which affects the texture.
- Scoop and level your flour: For light, fluffy banana bread, don’t scoop flour straight from the bag as it packs it down and adds more than you need. Instead, spoon the flour into your measuring cup until it’s slightly overflowing, then level it off with the back of a knife. This simple trick helps you avoid adding too much flour, which can make your bread dense or dry.
- Add mix-ins with care: If adding nuts, chocolate chips, or fruit, toss them in a bit of flour before mixing into the batter. This keeps them from sinking to the bottom.
- Cool before slicing: Allow the loaf to rest for at least 10 minutes after baking. The bread continues to cook using residual heat even after removing it from the oven, so rushing to cut it while still warm may make it undercooked, gummy, or fall apart quickly.
- Test with a toothpick: Insert it into the center; if it comes out with just a few moist crumbs, it’s done.
- Freeze for later: Slice and wrap individual pieces, then freeze. Pop one in the toaster oven for a quick banana bread fix anytime.
How to Store This Recipe
To store homemade banana bread, cool completely, transfer to an airtight container, and store at room temperature for 4 to 5 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or freezer bag. It will keep in the refrigerator for up to a week or in the freezer for up to a month. Thaw frozen banana bread at room temperature for a few hours or overnight in the fridge.
What to Serve with Banana Bread
Banana bread is incredibly versatile and pairs well with just about anything you’re craving, whether it’s breakfast, brunch, or a midday snack. Enjoy a thick slice with a berry smoothie or a hot cup of coffee or tea for a morning treat, or serve it alongside a bowl of Greek yogurt and fresh berries to round out a more balanced breakfast.
For something heartier, pair it with scrambled eggs, sheet pan eggs, or maple bacon for a sweet-and-savory combo. If you’re feeling indulgent, try spreading on butter, cream cheese, peanut butter, or Nutella. And for a crowd-pleasing brunch spread, banana bread goes beautifully with fresh fruit salads, mini quiches, or even a mimosa bar.
More Easy Breakfast Treats To Try
- Puff pastry cinnamon rolls
- Cream cheese danish
- Sheet pan pancakes
- Apple cinnamon overnight oats
- Berry smoothie bowl
Easy Banana Bread Recipe (No Baking Soda)
Ingredients
- 1 ½ cups ripe bananas mashed
- ½ cup butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup chopped walnuts optional
Instructions
- Preheat your oven to 350 °F (175 °F). Grease a 9×5 inch loaf pan with cooking spray or butter.
- In a mixing bowl, mash the bananas until they are mostly smooth. Add the butter and sugar to the bananas, and mix until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix the baking powder, salt, and flour in a separate bowl. Gradually mix the dry ingredients into the banana mixture until just combined. Stir in the chopped walnuts if using.
- Pour the batter into the greased loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean.
- Let the banana bread cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing and serving.
Notes
- Don’t overmix the batter. Mix until just combined to avoid tough, dense bread.
- For accurate flour measurement, use the scoop and level method. (See expert tips for instructions)
- If adding nuts, chocolate chips, or fruit, toss them in a bit of flour before mixing into the batter to keep them from sinking to the bottom.
- Allow the loaf to rest for at least 10 minutes after baking. Don’t slice while still warm to avoid crumbly or gummy bread.
- Insert a toothpick into the center; if it comes out with just a few moist crumbs, it’s done.
- Slice and wrap individual pieces, then freeze. Pop one in the toaster oven for a quick banana bread fix anytime.
