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
- Buttermilk Rhubarb 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!
Rachel says
Tried this yesterday and it was scrumptious! Soft crumb with just the right amount of sweetness and moisture. Love the simplicity of the ingredients, everything I already had in my pantry! I was looking for a recipe that called for oil instead of butter and since this one did not, I just made the substitution anyway and adjusted the salt to 1/2 tsp. I also messed up and put 1 tsp of baking powder before I realized it should have been baking soda so after looking up the substitution, I reduced the baking soda amount to 2/3 tsp (1 tsp baking soda = 3 tsp baking powder). Since my bananas were on the small side, I used 5 instead of 4. Finally, I mixed all the dry ingredients together, then mixed all the wet ingredients and added to the dry.
Okay, so I tweaked it a bit but it turned out exactly the way I like it. I bought some more bananas last night so I may try following the directions this time and comparing them. I carried some over for my friend and she asked for the recipe because her 4 year old devoured it. 🙂
Robin Cope says
This recipe was easy peasy and turned out perfectly!
Julie Evink says
One of our favorites!
Kayla says
Is the calories per loaf? Or per slice?
Julie Evink says
It is per slice if you sliced it into 8 pieces.
Gigi says
Do you use salted or unsalted butter
Julie Evink says
Salted Butter.
Cal says
I’m sorry. I have a question:
1. Cream sugar and butter- this is obviously with the “handmixer” identified in the tool list. On MEDIUM?
2. Add eggs and bananas- all together? Just enough to blend?
3. Add the rest of the ingredients- again: just enough to blend, right? I guess the mix should look have the consistency of cake batter here?
Thank you.
Julie Evink says
Yes cream together with hand mixer. Add eggs and bananas and mix until completely combined. Add the rest of the ingredients and mix until completely combined also. Yes it’s going to be a thick batter.
Julie D says
I love this recipe! I added a 1/4 cup of brown sugar (I just love brown sugar) and couldn’t stop eating it! Thanks!!
Julie Evink says
So glad you enjoyed it!
Dan says
Great recipe! I tweaked it alittle and swirled in 1/2 cup of Nutella and my kids almost ate all of it before it cooled !
Julie Evink says
Ohhh sounds like the perfect tweak!
Theresa says
What size loaf pan should be used?
This made more bread batter than what fits in my 4”x8.5” loaf pan?! Looks like this would be better suited for 2 loafs, or possibly a different size pan?
Julie Evink says
I think mine is a 9” x 5” pan.
Sandra says
Julie, Julie, Julie!!!
THANK YOU!!!!!!
I’ve never had any banana bread recipe turn out for me .. they’re always gooey in the center but the rest is baked perfectly ..until now. Your mom’s recipe turned out perfect for me, I am so happy!!
After 1 hour, the center was just slightly under baked so I covered it with foil, turned it down to 325° and baked it for 10 more minutes. The most beautiful and wonderfully smelling bread ever!
It’s cooling in my kitchen right now but I wanted to comment (1st recipe I ever commented on) before I go slather butter on a nice, warm piece!
*5 minutes later ..I couldn’t wait, I just had to taste the bread! I burnt my mouth but it was SO worth it LOL!! SO GOOD!
Again ..Thank you so much Julie and, thank you to your mom!! I finally have a keeper recipe 😀
Julie y says
Best,easy forgiving recipe. Never fails! Ive tried other recipes with sour cream, etc.and I always come back to this one…sometimes I add an extra egg. Awesome recipe.
ag says
In the ingredients list it should be, one cup of butter *softened*…
ag says
1/2 cup of butter *softened* that is…
Eithne says
Sorry predictive text what I meant was could I use wholemeal flour instead of white all purpose flour?
Eithne says
Can I use what level flour in this?
Julie Evink says
Hi Eithne! I’m not sure what What level flour is?
Forrest says
Maybe the answer is here somewhere and I haven’t found it yet. Plain or self rising flour? Thank you.
Julie Evink says
All-Purpose!
Alice @ Hip Foodie Mom says
I love banana bread!! This one looks fabulous! pinned and going to try!