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The BEST and Easiest homemade Banana bread recipe. Everyone loves this no-yeast bread – it’s simple, moist, and SO delicious Perfect to make with over-ripe bananas!

Banana bread is probably the most common quick bread (no yeast) recipe we make. If it’s not banana bread, though, then it’s probably zucchini bread, amish bread, or lemon bread!

Easy banana bread recipe

SO “M” word + SO GOOD!

Banana bread is one of those bread recipes we’ve enjoyed our entire lives. We have tried so many different versions over the years, but today’s easy banana bread recipe is, by far, our favorite.

It’s SO moist (M word), SO simple and SO delicious.

We love that this quick bread is prepped in just about 5-10 minutes and then popped into the oven. It’s also topped with cinnamon and sugar which makes it even better!

When we first made it, it was gone in about .2 seconds and we knew that that we were in love. We now use this recipe any time we have over-ripe bananas sitting on the counter, which happens more than I care to admit.

We know you’ll love it too!

Banana bread batter in bowl

How to make Banana Bread

As I mentioned, making this recipe is SO EASY! We always have these ingredients on hand too, which means we make it ALL. THE. TIME! Here are the ingredients needed to make this recipe:

  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • bananas, mashed
  • sugar
  • brown sugar
  • egg
  • butter, melted
  • cinnamon + sugar

DRY INGREDIENTS. In a bowl, sift flour, baking powder, baking soda, and salt. Set aside.

WET INGREDIENTS. In a separate bowl, mix together bananas, sugar, egg, and melted butter. 

MIX. Fold in flour mixture, and stir until smooth. Scoop batter into a lightly greased bread loaf pan.. Sprinkle with cinnamon and sugar mixture. 

BAKE. Bake at 325 for 55 to 60 minutes.

Banana Bread Baking Tips:

  • Line your bread pan with parchment paper. Leave a couple inches to fold over the top of the pan. Once the bread has been cooked use the parchment paper to easily lift the bread out of the pan. Cool and serve.
  • Use an electric mixer to smash your bananas. Break each ripened banana into a few large pieces. Begin mixing at low speed gradually increasing the speed as the bananas begin to mash.
Banana bread batter in bowl

FAQ

What if my bananas aren’t ripe enough?

There are a few ways to be sure you’re bananas are ripe enough when you are ready to make banana bread.

  • Oven: Place the UNpeeled bananas on a foil lined baking sheet. Bake at 400 degrees F for 5 minutes or until the peels have browned. Once they have cooled slice open the peels and scoop out the ripened center.
  • Brown Paper Bag: If you can wait a day or two, then use the brown bag method. (this also works to ripen other fruits such as peaches and pears) Place the bananas in a brown paper bag and fold over the top. Ethylene will build up and circulate within the bag which speeds up the ripening process.

Keep a stash in the freezer: Place the UNpeeled bananas in a freezer safe ziploc bag. Remove any excess air. Freeze for up to 3 months. When you’re ready to use thaw the bananas and remove the peel.

Do you have to use over-ripe bananas for this recipe? Overripe bananas work best because they’re easier to mash and are sweeter.

Banana bread batter topped with cinnamon and sugar

How long To Bake?

Keep these tips in mind for how to bake based on what the batter is being baked in.

  • Regular size muffins: bake 325 degrees F for 16-18 minutes
  • Mini Muffins bake at 350 degrees F for 10-15 minutes.
  • Mini loaf pans (5.73 x 3 inches): Bake at 350 degrees F for 30-35 minutes
  • Bundt cake pan: bake at 350 degrees F for 55-65 minutes
  • Note: insert a toothpick to test for doneness. If it comes out clean remove pan from the oven. If it does not, then cook longer, checking at 5 minute intervals, until done.
Easy Banana bread topped with cinnamon and sugar

How to store banana bread?

Remove bread from the pan as soon as it is done baking and allow the bread to completely cool before storing.

  • Countertop: Place in an airtight container and store for 3-4 days at room temperature.
  • Fridge: Place in an airtight container and store in the fridge for 7 days
  • Freezer: Wrap the bread with plastic wrap then place in a large resealable plastic freezer bag. Label the contents. Freeze for 3-4 months. Thaw at room temperature before warming to your liking.

Fresh out of the oven, a warm slice of banana bread really can’t get any better (unless you maybe added the chocolate chips or cinnamon/sugar mix on top OR you  tried our Cream Cheese-Filled Banana Bread Recipe).

We hope you love this recipe as much as we did. If you have any questions or suggestions, let us know. We’d love to add to our tips list for making this easy banana bread recipe.

Easy banana bread recipe close up image

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5 from 48 votes

Best Banana Bread Recipe

By: Lil’ Luna
The BEST homemade Banana bread recipe that is moist, simple, and so delicious. Everyone loves this no-yeast recipe that is easy and perfect to make with over-ripe bananas
Servings: 1 loaf
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes

Ingredients 

  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large overripe bananas mashed
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 4 tablespoons unsalted butter melted

Cinnamon Sugar Mixture (Optional)

  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
Save This Recipe!
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Instructions 

  • Preheat the oven to 325 degrees F. Lightly grease a 5-x-9-inch loaf pan with cooking spray.
  • Sift flour, baking powder, baking soda and salt together into a medium bowl. Set aside.
  • In a separate bowl, mix together bananas, sugars, egg, and melted butter.
  • Fold in flour mixture and stir until smooth. Scoop batter into the prepared pan.
  • For the cinnamon-sugar mixture, mix sugar and cinnamon together in a small bowl. Sprinkle over the batter.
  • Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean. NOTE: If not adding cinnamon-sugar mixture, cover with foil for the last 20 minutes.

Video

Notes

Make Ahead: Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. This bread also freezes well. Wrap each loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.
Need to Ripen Your Bananas Quickly? Just place bananas in their peels on a baking sheet and bake at 400 degrees for about 5 minutes, or until they are browned. 
BANANA BREAD MUFFINS To make Banana Bread Muffins, use the recipe above but divide the batter among the wells of a lined 12-cup muffin tin. Fill each well two-thirds full and bake at 325 degrees F for 16–18 minutes. Makes 12 muffins.

Nutrition

Serving: 1loaf, Calories: 2318kcal, Carbohydrates: 446g, Protein: 29g, Fat: 53g, Saturated Fat: 31g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 2g, Cholesterol: 284mg, Sodium: 2369mg, Potassium: 2099mg, Fiber: 15g, Sugar: 262g, Vitamin A: 1867IU, Vitamin C: 31mg, Calcium: 360mg, Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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**This recipe was updated on 4/2/22 – made it even easier and yummier!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 48 votes (17 ratings without comment)

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111 Comments

  1. Michael says:

    5 stars
    I suck at baking so I wasn’t looking forward to making banana bread, but my wife made a joke about how much I suck at baking so I had to prove her wrong. Fortunately I found this easy recipe and helpful VIDEO so my banana bread turned out MOIST AND DELICIOUS!! Now my wife is eating both her words and my amazing banana bread. Thanks, Lil’ Luna!! 🍌🍞

    1. Lil'Luna Team says:

      I love this so much!! I’m glad you found the recipe and that it was a success. Thanks for giving it a try!!

  2. Woody Steinberg says:

    My Dad owned his own Bakery and he ALWAYS got his Bananas from A Grocery warehouse up in Minneapolis/St. Paul MN. buy Box loads of OVER Ripe Bananas. Pennys on the $1 . The riper the better Flavor for bread. So I liked that you wrote in recipe to use Over Ripe Bananas. Thanx for memory
    Of my Dad

  3. Trisha says:

    5 stars
    So good! The bread was moist and, oh my gosh, the crispy topping was delicious! Thank you for the recipe!

  4. Nikki Gunter says:

    5 stars
    We have made it two times and love it. But it falls in the middle. Any suggestions?

    1. Lil'Luna Team says:

      I am so glad you love it!! Not sure your exact cause of sinking, but we now know how ingredients affect the structure and texture of banana bread. The common causes why banana bread sinks are due to a few or a combination of several factors. Using under-ripe bananas. Too many bananas are placed. Overmixing the batter mix. Proper measurement of ingredients isn’t observed. Over baking.

      1. Nikki says:

        5 stars
        OOPS, My daughter doubled the sugar both times she made it. I supervised and it came out wonderful. Thanks for your advice.

  5. Diane says:

    5 stars
    Made it tonight. This is now my favorite banana bread recipe. Absolutely delicious 😋

    1. Lil'Luna Team says:

      Oh yay!! I’m so glad to hear you enjoyed the banana bread!