Easy Banana Bread
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Easy Banana Bread Recipe is a must make recipe if you have overripe bananas! It’s moist, easy to make and delicious. Plus, you probably have all the ingredients in the pantry that you need to make this. Honestly, there’s nothing better than a big warm slice with butter for a treat.
This banana bread is the best ever because it’s literally a dump and go recipe! It doesn’t get much easier than mixing all the ingredients in a bowl, pouring at pan and then baking it.
Nothing beats it straight from the oven with a big slap of butter on it in my opinion! Well, Chocolate Chip Banana Bread or Double Chocolate Banana Bread Recipe ranks right up there if you are a chocolate lover like me!
Why this recipe works:
- Dump & Go recipe! Just mix it up in a bowl and pour into the pan.
- Tender, moist and delicious.
- Freezes great.
Ingredients Needed
- Sugar
- Butter
- Eggs
- Bananas
- Flour
- Baking Soda
- Salt
This bread is so easy to make! Really it’s one of our favorites because you usually have all of the ingredients on hand!
Steps to Prepare
- Preheat the oven to 350 degrees
- Grease the loaf pan, mash the bananas
- Cream together sugar and butter
- Add eggs and bananas
- Add the remaining ingredients
- Pour into the greased loaf pan
- Bake at 350 for 1 hour or until a toothpick inserted into the center of the bread comes out clean.
Tools Needed!
How do you know when it’s is done?
You want to begin testing your bread about 10 minutes before you think it will be done. Insert a cake tester or toothpick near the center of the loaf; if the tester comes out clean, then the center of the loaf is done.
Why is my bread dry?
Make sure you use butter instead of oil in your bread! If you use oil it emulsifies and coats the flour which prevents it from absorbing to much water which results in dry banana bread.
Storage Tips
- Keep your bread wrapped in plastic wrap, tin foil, or store in an airtight container to keep it from drying out. This can also extend the life of your bread. Another quick tip is to store it in the fridge to make it last up to a week.
- To freeze it wrap cooled loaf in plastic and again in foil and then place in the freezer for up to two months!
On to this recipe. I know that many of you already have a banana bread recipe as it seems to be a staple but if you haven’t found “THE” recipe then try this one…it’s AMAZING…and it’s from my mom and moms always make wonderful, yummy things!
More quick bread recipes are:
- Cinnamon Swirl Banana Bread
- Banana Zucchini Bread
- Zucchini Bread
- Pumpkin Chocolate Chip Bread
- Cream Cheese Cranberry Bread Recipe
- Crumb Apple Zucchini Bread
Have you made this? YAY!! Be sure to comment below with a 5 star rating, I definitely want to hear from you!!!
And if you’re like me and snap photos be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures, enjoy!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Banana Bread
Ingredients
- ¾ cup brown sugar packed
- 1 cup butter softened
- 2 eggs
- 4 bananas
- 2 cups all-purpose flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350 degrees F. Spray a loaf pan with non-stick spray and set aside.
- Add sugar and butter to large mixing bowl. Beat until light and fluffy.
- Add eggs and bananas to the bowl and mix until combined.
- Then add the rest of the ingredients and mix until just combined.
- Pour batter into a greased loaf pan.
- Bake at 350 degrees F for 1 hour or until the bread tests done by inserting toothpick in the middle and it comes out clean.
Tips
- Keep your bread wrapped in plastic wrap, tin foil, or store in an airtight container to keep it from drying out. This can also extend the life of your bread. Another quick tip is to store it in the fridge to make it last up to a week.
- To freeze it wrap cooled loaf in plastic and again in foil and then place in the freezer for up to two months!
Arthur says
Although I used baking powder/vs Soda & Added Blueberries & Vanilla, since only 3 Bananas, I had to lower the Temp (Glass loaf pan) & extend the time..
But a Great ending product.. I’ll save for another baking
Courtney says
So glad you were able to enjoy this recipe!
Laura says
I love this recipe. This is my go to for banana bread. I do cut back a little bit on the sugar and it still tastes great!
Annette Kreamer says
i want your Recipe please that look so Good.
Courtney says
Annette- I am confused as to why you keep commenting “I want your recipe” but you are able to scroll to the find comment section. Please read the blog post or hit the “jump to recipe” button to find the recipe.
Isabella.S says
This is the best Banana bread recipe I’ve ever tried!! The only thing I changed is I put gluten free flour and 18th teaspoon of vanilla extract and i added marshmallows, pecans, and chocolate chips. I also used 1/4th of honey instead of sugar.
Isabella.S says
This is the best Banana bread recipe I’ve ever tried!! The only thing I changed is I put gluten free flour and 18th teaspoon of vanilla extract and i added marshmallows, pecans, and chocolate chips. I also used 1/4th of honey instead of sugar.
Isabella.S says
Sorry i meant 1/8th teaspoon of honey.
Becky says
I have made this recipe two times and find it to be moist and very tasty. I do add broken walnut pieces. Thanks for sharing this recipe. I plan to try some of your other recipes in the future.
Linda says
Butter is it salted or unsalted
Micki says
This is a wonderful recipe for banana bread! I did add a teaspoon of vanilla extract and 3/4 cup of mini chocolate chips (…because there were granddaughters involved with the tasting process…). It sure is delicious!
Joan says
Could I use brown sugar instead of regular sugar in the banana bread half cup
Julie Evink says
Yes that should work fine!
KC says
I bake something every un day for our church, this banana bread was the most loved recipe! It’s moist but not dense. If your searching for a simple no fail recipe, this is definitely the one!
Julie Evink says
So glad you enjoyed it and it was a hit!
Brandi says
What size loaf pan do you use?
Julie Evink says
9×5 inch usually!
Lori says
Can I double the recipe?
TY
Julie Evink says
Yes just use two loaf pans and double the ingredients.
Julia says
Hi Julie,
Simple ingredients all in kitchen, inspired by simple easy to follow steps with grandaughter.
Added, nuts, cinnamon, vanilla. It is smelling good while cooking.
Thank you, can’t wait to try your other recipes.
Feeling inspired, during summer vacation.
Julie Evink says
Wonderful to hear Julia! I hope you find some keepers!
grace m moriarty says
julie, I can’t eat butter. Can I substitute margarine? The same amount??
Julie Evink says
You can substitute it, but the texture and taste may be a little different. I don’t think it’d be that noticeable. Let me know if you try it!
Laura Anderson says
My family LOVES this banana bread. It is simple to make and only uses 1/2 cup of butter. Can cut out a little sugar to make it healthier if you want.
Julie says
I’m so glad you love this one! Thanks Laura!
Shan says
Laura use a cup of monkfruit in place of sugar. 0 calories and the taste is even better than sugar.
Julie Evink says
Great tip Shan. Thanks!