Easy Banana Bread Recipe
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A moist and easy Banana Bread Recipe packed with banana and a hint of cinnamon. This is the classic recipe I've been making for years-simple, reliable, and delicious. With a tender crumb, a touch of sweetness, and plenty of banana flavor, it's the kind of recipe you'll turn to again and again whenever you have ripe bananas on the counter.
If you're in the mood for a twist, try my Chocolate Chip Banana Bread for an indulgent loaf, or my Healthy Banana Bread (Naturally Sweetened) for a lighter option.
Recipe Overview
- Time: About 1 hour total, with 55-60 minutes of baking time.
- Flavor: Sweet, moist, and packed with banana flavor, with a subtle warmth from cinnamon.
- Texture: Soft, tender, and moist with a golden-brown crust.
What I Love About This Bread
This is the banana bread I grew up making and the one I still return to, no matter how many variations I've tried. It's incredibly forgiving-whether you use brown sugar or honey, salted or unsalted butter, it always turns out moist and flavorful.
For busy mornings, I'll often bake these Banana Bread Muffins, and when I want a tangier, protein-rich loaf, my Greek Yogurt Banana Bread is a favorite.
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Ingredients
Here are the simple pantry ingredients you’ll need to make this oh-so-delicious banana bread:
- All-purpose flour - the foundation for the bread's tender structure.
- Baking soda - gives the loaf a gentle rise.
- Salt - balances the sweetness and deepens the flavor.
- Ground cinnamon - just a touch for warmth and flavor.
- Butter - adds richness; both salted or unsalted work.
- Brown sugar (or honey) - for natural sweetness and a hint of caramel flavor.
- Eggs - lightly beaten to bind the batter.
- Bananas - very ripe, mashed to the consistency of chunky applesauce for the best flavor and moisture.
- Vanilla extract - adds warmth and enhances the banana flavor.
See recipe card for quantities.
How to Make Banana Bread
Preheat the oven to 350°F and lightly grease an 8½ x 4½-inch loaf pan (or a 9 x 5-inch loaf pan).
- Step 1: Whisk flour, baking soda, and salt in a large mixing bowl.
- Step 2: Then, cream softened butter and brown sugar in a separate bowl until smooth. Stir in the eggs, mashed bananas (the consistency of chunky applesauce), and vanilla until well blended
- Step 3: Pour batter into prepared loaf pan.
- Step 4: Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let the banana bread rest for 10 minutes before transferring to a wire rack to cool.
Variations
- Nutty: Stir in ½ cup chopped walnuts or pecans.
- Chocolate Chip: Add ½-¾ cup chocolate chips, or try my full Chocolate Chip Banana Bread recipe.
- Spiced: Mix in 1 teaspoon cinnamon or pumpkin spice for a cozy fall flavor.
- Muffins: Divide the batter into a muffin tin, or see my Banana Bread Muffins for a dedicated recipe.
- Fruit twist: Swap in blueberries for a loaf similar to my Healthier Blueberry Banana Bread, or try my Maple Apple Banana Bread for a cozy fall spin.
- Tropical: For something unique, make my Pineapple Banana Bread, full of bright, sunny flavor.
- Whole Grain: If you're looking for something heartier, my Healthy Whole Wheat Banana Oat Bread is always a reader favorite.
Serving Suggestions
- Use slightly stale slices to make banana bread French toast. Here is a simple sheet pan method for making an easy French toast recipe!
- Enjoy warm with butter or a drizzle of honey.
- Toast slices and spread with peanut butter for breakfast.
- Serve with coffee or tea as an afternoon snack.
If you happen to have a few slices leftover, they make the most incredible Banana Bread Pudding!
Storing Quick Bread
Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It will stay fresh for 2-3 days at room temperature.
Refrigerator: For longer storage, refrigerate for up to 5 days. Bring slices to room temperature or warm slightly before serving.
Freezer: Banana bread freezes beautifully. Wrap the cooled loaf (or individual slices) in plastic wrap and then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator, or toast slices straight from frozen for a quick treat.
Recipe FAQs
The best bananas are very ripe with lots of brown spots. The darker the peel, the sweeter and more flavorful your bread will be.
Yes-substitute ½ cup honey for the brown sugar. The loaf will be slightly more moist and subtly sweetened.
Usually, this happens if the bread is underbaked. Make sure to bake until a toothpick inserted into the center comes out clean.
Absolutely! Bake in two loaf pans, or freeze one loaf to enjoy later.
Love Sweet Breads? Try these Popular Bread Recipes:
We love sweetbreads because they are easy to prepare and make a delicious treat! Don’t miss these reader favorites:
- Strawberry Bread - the lemon icing and fresh strawberry toppings make it special
- Maple Apple Bread - a healthier and delicious moist apple bread
- Pumpkin Bread - so easy and we love it year-round
- Zucchini Bread always disappears fast
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Easy Banana Bread Recipe
Equipment
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (or up to 1/2 teaspoon)
- 1/2 teaspoon vanilla extract
- 3 very ripe bananas (medium/large) about 2 1/3 cups mashed
- 1/2 cup butter salted or unsalted (8 Tbsp) at room temperature
- 3/4 cup brown sugar (light or dark) or 1/2 cup honey
- 2 large eggs lightly beaten
Instructions
- Preheat the oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan (or a 9 x 5-inch loaf pan).
- Whisk flour, baking soda, salt, and cinnamon in a large mixing bowl. Then, cream softened butter and brown sugar in a separate bowl until smooth. Stir in the eggs, mashed bananas (the consistency of chunky applesauce), and vanilla until well blended.
- Pour batter into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. I like to begin checking at 50 minutes. Let the banana bread rest for 10 minutes before transferring to a wire rack to cool.
Video
Notes
- Bananas: Use very ripe bananas for best flavor-mashed until chunky, like applesauce.
- Pan size: An 8½ x 4½-inch loaf pan gives a taller loaf; a 9 x 5-inch pan will bake slightly faster.
- Sweetener: Use brown sugar (light or dark) for classic flavor, or substitute honey for a naturally sweetened version.
- Storage: Store tightly wrapped at room temperature for 2-3 days, or refrigerate up to 5 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is my favorite go-to banana bread recipe with a hint of cinnamon. While I’ll always enjoy all of our banana bread recipes, this one is special and the classic everyone loves!