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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!
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!
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.
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.
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.
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.
For more banana bread recipes:
Best Banana Bread Recipe
Ingredients
- 1½ 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
And turn it into a cute gift by wrapping in cellophane and adding a tag (GO HERE FOR FREE TAGS)
**This recipe was updated on 4/2/22 – made it even easier and yummier!
Hi everyone, I’ve tried this recipe last week, all my friends and I thought it was amazing. In france we don’t have the whipped topping so i checked the ingredients on the Internet and i found out that there was mostly crisco and milk powder in it. so i replaced these ingredients with a little bit more sour cream and 2 tbsp crisco… it did the job.
however i don’t know what cake mould size you used, but for the one i used, i could make 2 cakes with the quantity you gave us. I’ve also tried it in a cup cake size, and i think it was even better. thank you for sharing your recipe.
Yay!! So fun to think that someone in France made it and liked it. Thank you so much for taking the time to stop by and comment. XO PS – Thx for the tip about the Whipped Topping. 🙂
The whipped topping is called Dream Whip.
have you tried to use apple sauce instead of the oil? I usually do this in my banana bread recipes to make it a little healthier and it works great. I wonder how it would work for this recipe.
Here is my favorite banana bread.
http://allrecipes.com/personalrecipe/63443372/double-chocolate-cream-cheese-banana-bread/detail.aspx
Thanks, Jealith!! Can’t wait to try it out. 🙂
We LOVE banana bread in our house! It rarely lasts more than a couple of days. I have a favorite, but the recipe is lost in our storage unit at the moment. I’ve been making the one I linked below with less banana and sometimes adding some unsweetened applesauce when I’m short a couple of bananas.
http://m.allrecipes.com/recipe/20144/banana-banana-bread
Hello, I’m gona make this banana bread recipe. Can you tell me please, did you use 2 regular size loaf pans? I’m guessing it makes two full size loaves. Thx U!
Can I leave out the whipped topping out or what can I replace it with? We are overseas therefore not available at the stores here, thanks.
I just made this and it was awesome! Super moist and delicious and would be good with walnuts!
So glad to hear you like it!! And walnuts would definitely be good in it – will have to try that next time! 😀
One other note: Mom usually adds chopped pecans, too, to give it that little “something special!” Of course, being from Georgia, USA we add pecans to almost everything and anything we can! 😉