Easy Banana Bread Recipe

Closeup view of sliced banana bread on a white marble cutting board.

Easy Banana Bread Recipe

A timeless banana bread recipe made with ripe bananas, brown sugar, butter, and a touch of cinnamon. Easy to make, perfectly moist, and endlessly versatile.

Prep Time10

Cook Time55

Total Time1 5

Servings: servings

Calories: 224kcal

Author: Stephanie Wilson

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

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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.

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.

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