Go Back
–+ servings
Print Recipe
No ratings yet

35+ Easy Quick Bread Recipes

Easy, quick bread recipes (no yeast, no rise time!) from banana bread to cornbread, they are perfect for breakfast, snacks, or sides.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Bread
Cuisine: American
Servings: 1 loaf
Author: Kristyn Merkley

Ingredients

Dough

  • 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 light 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°F. Lightly grease a 5-x-9-inch loaf pan with cooking spray and set aside.
  • To make the dough, sift flour, baking powder, baking soda and salt together into a medium bowl. Set aside.
  • In a separate bowl, mix together bananas, both sugars, egg, and melted butter.
  • Fold in flour mixture and stir until smooth. Scoop batter into the prepared pan.
  • To make 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 aluminum foil for the last 20 minutes of baking.)

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