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–+ servings
Half a loaf of banana bread with a single slice next to it, on a wooden cutting board.

Easy Banana Bread Recipe

Author: Jessica Haggard
Enjoy breakfast bliss with this delicious homemade banana bread! Loaded with sweet banana flavor, this tender golden loaf comes together with 10 minutes of prep using simple pantry ingredients, no baking soda required. Enjoy it for breakfast, as an afternoon snack, or after-dinner dessert!
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Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 9 (1 inch) pieces
Calories 302 kcal

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)
  • Allow the loaf to rest for at least 10 minutes after baking. Don’t slice while still warm to avoid crumbly or gummy bread.
Serve: With other breakfast favorites or with a spread of Nutella.
Store: 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, place it in an airtight container, and 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.

Nutrition

Serving: 1sliceCalories: 302kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 68mgSodium: 274mgPotassium: 205mgFiber: 2gSugar: 16gVitamin A: 400IUVitamin C: 3mgCalcium: 47mgIron: 2mg
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