Simple Banana Bread Recipe

There’s something about the scent of banana bread drifting from the oven—warm, toasty, and rich with vanilla—that makes a kitchen feel like home.

Golden brown on the outside, tender and moist inside, this cozy baked treat is the ultimate comfort dessert, yet simple enough for any beginner to whisk together in minutes and have on the table in under an hour.

It’s ideal for busy families, sweet-tooth fans, and anyone who hates wasting overripe bananas.

I still remember one rainy afternoon when a rough day melted away the moment I sliced into a warm loaf, butter slipping into the soft crumb as the first bite quieted everything else.

This banana bread shines for Sunday suppers, last-minute guests, lunchbox treats, or late-night cravings when you want something homemade without a lot of fuss.

Ready to bring this banana bread to life?

Why You’ll Love It

• Uses basic ingredients you probably already have in your pantry
• Delivers a moist, tender crumb with rich banana flavor
• Stays fresh and soft, tasting even better the next day
• Adapts easily with nuts, chocolate chips, or other favorite mix-ins
• Bakes in one bowl for easy prep and minimal cleanup

Ingredients

• 3 pcs ripe bananas, mashed — very ripe with brown spots for sweetness
• 75 g unsalted butter, melted — cooled slightly so it doesn’t cook the egg
• 150 g granulated sugar — regular white sugar works best here
• 1 pc large egg, beaten — at room temperature for easier mixing
• 5 ml vanilla extract — pure vanilla for better flavor
• 190 g all-purpose flour — spooned and leveled for accurate measuring
• 5 g baking soda — make sure it’s fresh for good rise
• 2 g salt — fine salt distributes more evenly
• 50 ml milk (optional) — add only if batter seems very thick
• 75 g chopped walnuts (optional) — toast lightly for extra flavor
• 75 g chocolate chips (optional) — semi-sweet chips balance the sweetness

Step-by-Step Method

Preheat the oven to 175°C (350°F). Prepare a 9×5 inch loaf pan by lightly greasing it or lining it with parchment paper. Make sure the rack is in the center of the oven for even baking. Set the pan aside while you mix the batter so it’s ready to fill immediately.

Mash the Bananas

Place three ripe bananas in a large mixing bowl. Use a fork to mash them until mostly smooth, leaving just a few small lumps for texture. Make sure there are no large chunks, as they can create wet pockets.

The bananas should look thick and creamy when you’re done.

Combine Bananas and Butter

Pour the melted unsalted butter over the mashed bananas. Stir the mixture until the butter is fully incorporated and the texture is uniform.

This step helps disperse the banana flavor evenly. Make certain the butter is warm, not hot, to avoid scrambling the egg added later.

Whisk in Sugar, Egg, and Vanilla

Add the granulated sugar to the banana-butter mixture. Pour in the beaten egg and the vanilla extract. Whisk everything together until the mixture looks smooth, slightly thick, and glossy.

Check that no streaks of egg remain. This forms the sweet, flavorful base of your banana bread batter.

Mix Dry Ingredients Separately

In a medium bowl, add the all-purpose flour, baking soda, and salt. Whisk them together until evenly combined and no clumps of baking soda remain.

Mixing the dry ingredients separately makes certain the leavening agent is well distributed. This helps the banana bread rise evenly and prevents dense spots.

Fold Dry Ingredients into Wet

Gently add the dry ingredient mixture to the wet banana mixture. Use a spatula or wooden spoon to fold until just combined.

Stop as soon as you no longer see dry flour. If the batter seems very thick, stir in the milk. Avoid overmixing to keep the crumb tender and soft.

Add Walnuts and Chocolate Chips

Sprinkle the chopped walnuts and chocolate chips over the batter, if using. Fold them in gently with a spatula, making only a few strokes.

Distribute the mix-ins evenly without overworking the batter. This step adds texture and richness, but can be skipped for a plain classic loaf.

Fill the Loaf Pan

Pour the finished batter into the prepared loaf pan. Use a spatula to scrape the bowl and smooth the top of the batter in the pan.

Spread it into the corners so it bakes evenly. Tap the pan lightly on the counter to remove any large air pockets before baking.

Bake Until Set

Place the loaf pan in the preheated oven. Bake for 50 to 60 minutes.

Begin checking around 50 minutes by inserting a toothpick into the center. Look for it to come out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil.

Cool and Slice

Remove the pan from the oven and place it on a cooling rack. Let the banana bread cool in the pan for 10 minutes to set.

Carefully lift or turn out the loaf onto the rack. Allow it to cool at least another 10 minutes before slicing. For best flavor, rest it longer or overnight.

Ingredient Swaps

• Use melted coconut oil or neutral vegetable oil instead of butter for a dairy-free version.
• Swap the egg with 1 tablespoon ground flaxseed + 3 tablespoons water (rest 5 minutes) for a vegan/egg-free loaf.
• Replace sugar with an equal amount of light brown sugar, coconut sugar, or 100–120 g honey/maple syrup (reduce milk slightly if using liquid sweeteners).
• Use whole wheat flour for up to half (95 g) of the flour for a heartier loaf, or certified gluten-free all-purpose blend for a gluten-free option.
• Substitute walnuts with pecans, almonds, sunflower seeds, or skip entirely; swap chocolate chips with raisins, dried cranberries, or chopped dates.

You Must Know

• Doneness – If the top looks done but the center feels jiggly when you nudge the pan, leave it in until a toothpick from the center comes out with moist crumbs, not wet batter (usually 50–60 minutes); this prevents a gummy, raw strip in the middle.
• Troubleshoot – If your loaf sinks in the middle as it cools, check that your baking soda is fresh and no older than 6 months, and that your oven is truly at 175°C (use an oven thermometer); under-leavening or low heat keeps the structure from setting.
• Avoid – To prevent a dense or tough texture, stop stirring as soon as you no longer see dry flour streaks (usually after 10–15 gentle folds); overworking the batter develops gluten and tightens the crumb.
• Flavor Boost – For deeper banana flavor, use bananas that are heavily speckled or mostly brown and aim for about 300–350 g peeled weight for the 3 bananas; more ripeness concentrates sugars and aroma.
• Make-Ahead – To keep it moist and enhance flavor, cool fully for at least 30–40 minutes, then wrap tightly and hold at room temperature up to 24 hours before slicing; this “settling” time evens moisture and makes cleaner slices.

Serving Tips

• Serve warm slices with a pat of salted butter or honey butter on top.
• Pair with vanilla ice cream and a drizzle of caramel for a dessert-style treat.
• Toast leftover slices and serve with cream cheese or peanut butter for breakfast.
• Plate with fresh berries and a dusting of powdered sugar for a brunch-ready presentation.
• Cut into cubes and layer in parfait glasses with yogurt and nuts for snacks.

Storage & Make-Ahead

Banana bread keeps in the fridge for about 5–7 days, wrapped tightly or stored in an airtight container.

It’s great for making ahead: bake, cool completely, then refrigerate or freeze.

For freezing, wrap slices or the whole loaf well; it freezes nicely for up to 3 months.

Reheating

Reheat banana bread gently.

Microwave slices 10–15 seconds wrapped in a damp towel.

Warm in a 150°C (300°F) oven for 10 minutes.

Toast on a covered skillet over low heat.

Banana Bread in Pop Culture

From cozy sitcom kitchens to late–night monologues, banana bread keeps slipping into pop culture as shorthand for comfort, nostalgia, and “home.” I picture TV characters mashing overripe bananas while confessing secrets, or movies using a warm loaf on a counter to signal safety after chaos.

When I see that golden crust on screen, I almost smell the butter and caramelized sugar.

I notice banana bread popping up in:

• Quirky rom-coms, where a lopsided loaf becomes the awkward peace offering after an argument.
• Cooking competitions, when a contestant reaches for it as their “grandma recipe,” trying to steady shaking hands.
• Slice‑of‑life dramas, where sharing a thick, steam‑rising slice quietly says, “You belong here,” no big speech required.

Final Thoughts

Give this simple banana bread recipe a try and enjoy how easy and delicious it’s to make at home.

Don’t hesitate to tweak it with your favorite add-ins or toppings to make it your own!

Frequently Asked Questions

Can I Make This Banana Bread in a Muffin Tin Instead of a Loaf Pan?

Yes, you can. I’d divide the batter into a greased muffin tin, filling each cup about two‑thirds full. Bake at the same temperature, but start checking at 18–22 minutes for golden, fragrant tops.

How Do I Adjust Baking Time for High-Altitude Locations?

You’ll bake it a bit hotter and quicker: I’d raise the oven to 365°F, reduce sugar slightly, add a splash more milk, and start checking doneness around 40 minutes, watching the fragrant, golden top carefully.

Is This Banana Bread Suitable for People With Diabetes or Low-Sugar Diets?

It isn’t ideal as‑is; it’s sweet and carb-heavy. If you’ve diabetes, I’d swap in less sugar, maybe a sugar substitute, add nuts, smaller slices, and ask your doctor—let them guide your cozy kitchen experiments.

Can I Freeze the Batter Instead of Baking It Immediately?

You can, but I wouldn’t. Once thawed, the leavening’s weaker and texture turns dense. I’d bake now, cool the golden loaf, then freeze slices—each thawed piece still tender, fragrant, and sweet.

How Can I Scale This Recipe for a Crowd or Bake Sale?

You can double or triple everything, then pour into multiple greased loaf pans. I’d bake them side‑by‑side, rotating halfway, filling the kitchen with that warm, buttery banana scent your bake sale crowd can’t resist.