Recipe

Best Easy Banana Bread

One bowl, no mixer, and so tender it stays dreamy for days. This classic banana bread is sweet, warmly spiced, and beginner-friendly.

By Matt Campbell

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4.9

Golden brown loaf of banana bread on a wooden cutting board with a few slices cut and ripe bananas in the background

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If you have three spotty bananas and about an hour, you are dangerously close to the kind of kitchen win that makes a whole week feel easier. This is my go-to easy banana bread recipe when I want moist, sweet slices with a tender crumb, crisp edges, and that cozy banana perfume that makes everyone wander into the kitchen “just to check.”

No stand mixer. No fancy ingredients. Just one bowl, a loaf pan, and a very important rule: use bananas that look a little too far gone. The darker and spottier, the sweeter and more flavorful your bread will be.

This one is great plain, great with butter, great toasted, and honestly great eaten standing at the counter while it is still slightly warm. I will not judge. I will join you.

Ripe bananas being mashed with a fork in a large mixing bowl on a kitchen counter

Why It Works

Big banana flavor from very ripe fruit, plus a little brown sugar for caramel notes.
Stays moist for several days when stored well, thanks to oil (not just butter) and the right bake time.
Soft, tender crumb because we mix gently and avoid overworking the batter.
Reliable rise using a simple baking soda and baking powder combo.
Flexible, meaning you can add chocolate chips, nuts, or cinnamon sugar without breaking the recipe.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then wrap tightly in plastic wrap or store in an airtight container. It stays moist for 3 to 4 days.

Refrigerator: Not required, but if your kitchen runs warm, you can refrigerate up to 1 week. Quick breads can firm up a bit in the fridge, so wrap very well and warm slices in the microwave for 10 to 15 seconds to bring back the soft texture.

Freezer: Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw at room temp or toast straight from frozen.

My favorite move: Slice before freezing so you can grab one piece at a time like future-you planned ahead on purpose.

Common Questions

How ripe should bananas be for banana bread?

Ripe enough that you would not choose them for a snack. Look for peels that are heavily speckled or mostly brown. The riper they are, the sweeter and more banana-forward your loaf will taste.

Why is my banana bread dry?

The usual culprits are too much flour or overbaking. Spoon flour into the measuring cup and level it off, or weigh it if you can. Start checking for doneness early and pull the loaf when a toothpick comes out with a few moist crumbs, not totally clean.

Can I use frozen bananas?

Yes. Thaw completely, then mash. If they release a lot of liquid, stir it back in. That banana juice is flavor.

How do I know when it is done?

The top should be deeply golden with a crack down the center. A toothpick inserted in the middle should come out with moist crumbs. If the skewer comes out with wet batter, keep baking and check every 5 minutes. For extra certainty, aim for an internal temperature of about 200 to 205°F in the center.

Can I make muffins instead of a loaf?

Absolutely. Divide batter into a lined muffin tin (fill cups about 2/3 full) for 10 to 12 muffins. Bake at 350°F for about 18 to 24 minutes. Same cozy vibe, faster payoff.

Can I reduce the sugar?

You can, but banana bread wants a little sweetness to taste like itself. If your bananas are extremely ripe, you can reduce the total sugar by 2 to 3 tablespoons without hurting the texture.

Can I use an 8x4-inch loaf pan?

Yes. An 8x4-inch pan makes a taller loaf, so it usually needs a little longer. Start checking around 55 minutes and bake until done.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Large mixing bowl
Fork or potato masher
Whisk
Rubber spatula
Measuring cups and spoons
Cooling rack

I started making banana bread when I realized my kitchen life runs on two settings: ambitious weekend projects and “please feed me now.” Banana bread lives right in the sweet spot. It is forgiving, it rewards you for using what you already have, and it makes your house smell like you definitely have your life together.

My favorite part is how little drama it takes. Mash, stir, bake, and suddenly those neglected bananas on the counter turn into something you actually want to share. Or not share. Again, no judgment.