Easy Banana Bread
This post may contain affiliate links. Please read our disclosure policy.
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!
Patti says
Inherited quite a few bananas. Can I double this recipe?
Julie says
Yep!
irene palzer says
can you use applesauce in place of the butter
Julie says
I have not tested that, I’m not sure! If you try it, let me know how it goes!
Bobbie says
I have not had time to try this, but I have a question. My husband and I love banana bread but a loaf is to much for us. I have mini loaf pans that are just enough for us, but I need to know how long to cook them. I know that the time is shorter, but I just don’t know how long. Bobbie
Julie says
Hi Bobbie, I would cut the time down quite a bit so you don’t over-bake them. Start with 25-30 minutes at 350 degrees F and go from there, adding more time if needed. Hope you enjoy them!
Elleda says
Super easy and tasty!
Julie says
So glad you enjoyed it!
Barbara Powell says
I made a half recipe, made it in muffin pans, and baked them for 25 minutes. Delicious!
Julie says
Perfect! Thanks for sharing, I’m glad they turned out!
Melanie says
Hi! I want to make this… but does it matter if the butter is fresh out of the fridge or does it have to be softened at room temp?
Julie says
It shouldn’t matter with this recipe!
Abbi says
This was super easy & tastes great! The second time I made it, it began toppling out of my loaf pan within the first 20 minutes of baking. Any ideas why? I didn’t add anything, nor did I do anything differently that I can think of. Thanks for the help!
Julie says
Glad you enjoy it! Hmm, I’m not sure why that would have happened! Too much baking soda could be the culprit but if you measured 1 tsp, I don’t really have any idea!
Ericka says
I’ve made this numerous times exactly as written. However, becoming newly gluten free due to an allergy, I replaced regular flour with King Arthur’s measure for measure flour and used slightly less flour (because it was looking drier than usual). It worked out perfectly and I was so excited to once again be able to eat my favorite banana muffins!! P.s. my kids didn’t notice a difference and still gobbled them up!
Julie says
Awesome! Thanks for sharing, Ericka! I’m so glad you can still enjoy this recipe!
CAROL BARKER says
Julie,
Thank u for the bread recipe. I could barely read any of the post though or directions. In fact ,I’m blindly writing this comment due to a good 5 at a time,as. Ongoing. If u can control the ads then it needs your attention please. It’s so frustrating guessing my way through, quickly exiting then opening the recipe to beat the ads, and not seeing what I’m writing.
Julie says
I’m sorry Carol, I will look into it. An option for the future is to click the Print Recipe option and it will take you to an ad-free printable version on your phone or tablet. Thanks for letting me know!
Cathy says
Wonderfully easy !
Julie says
Thanks, Cathy!
Cata says
Instead of baking soda can I use baking powder? Or will it not turn out the same?
Julie Evink says
Hey Cata! I’m sorry they aren’t interchangeable.
Aisha says
SO SIMPLE AND SO GOOD! Will definitely be checking out your other recipes. 🙂
Julie says
Perfect! Thanks Aisha! I hope you find many more to try and love!
Mamie Mullins says
cool glad you all liked it
Julie says
I hope you enjoy it too!
Mari says
I made this. I only had two bananas, so I halved the recipe, added 1/4 cup of chocolate chips and 1/4 cup of toasted pumpkin seeds and it was the best. I also cut the baking time to 45 minutes. Wow I will be coming to this website again soon.
Julie says
Awesome! I like the idea of the toasted pumpkin seeds, I might have to try that. I’m glad you loved it!
Audrey says
Tried this recipe today. Not as moist as I’d like but very tasty. I had a great time making it. Thank you for sharing this recipe 😊
Julie says
I’m glad you enjoyed it.