Why You’ll Love This Recipe

I love how quick and easy this banana bread is to prepare. The ripe bananas keep it naturally sweet and moist, and the mix of granulated and brown sugar gives it a rich, caramel-like depth. It’s great for breakfast, a snack, or even dessert, and it’s a recipe I can always count on when I have bananas on the counter that need using.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
2 eggs
1/3 cup melted butter or vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, I mash the ripe bananas with a fork until smooth, leaving a few small lumps.
I stir in the melted butter or oil, eggs, and vanilla extract until well combined.
I add the baking soda, salt, cinnamon (if using), and both sugars, stirring until evenly mixed.
I gradually fold in the flour until just combined, being careful not to overmix.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings And Timing

Servings: 10
Prep Time: 10 minutes
Cooking Time: 60–65 minutes
Total Time: 1 hour 15 minutes

Variations

I sometimes stir in chocolate chips or chopped walnuts for extra indulgence. For a tropical twist, I add shredded coconut. If I want a healthier version, I replace half the all-purpose flour with whole wheat flour and use coconut sugar instead of regular sugar.

Storage/Reheating

I store banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well—just wrap slices individually and thaw at room temperature. To reheat, I warm a slice in the microwave for 10–15 seconds.

FAQs

Can I Use Frozen Bananas?

Yes, I thaw them completely and drain excess liquid before mashing.

How Do I Keep It From Drying Out?

I store it in an airtight container and avoid overbaking.

Can I Make It Muffins Instead?

Absolutely—I bake the batter in a muffin tin at 350°F (175°C) for about 20–25 minutes.

Can I Reduce The Sugar?

Yes, I cut the sugar by up to one-third without affecting texture too much.

How Do I Know When It’s Done?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Conclusion

I find this banana bread to be the perfect blend of moistness, sweetness, and banana flavor. It’s easy to make, endlessly customizable, and always a hit whether I’m baking it for myself, my family, or to share with friends.