🍌 Easy Banana Bread Recipe

By Olivia Harper

So, you’ve got three sad bananas sitting on your counter, staring at you like neglected pets. What do you do? Toss them? Nah. You’re better than that. You turn them into banana bread—AKA the magical loaf that makes you look like a domestic genius without even trying.

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Step-by-Step Instructions

Preheat & prep. Heat your oven to 350°F (175°C). Grease a 4×8-inch loaf pan or line it with parchment paper if you’re classy like that.

Mash the bananas. In a mixing bowl, mash your bananas into a chunky paste. (Pro tip: a fork works fine—no need for fancy gadgets.)

Add the wet stuff. Stir in the melted butter, sugar, beaten egg, and vanilla extract. Give it a good mix.

Mix the dry stuff. In a separate bowl, combine flour, baking soda, and salt. Slowly fold this into the wet mix.

Customize your loaf. Toss in chocolate chips or nuts if you’re feeling wild.

Pour & bake. Pour the batter into your loaf pan. Bake for about 50–60 minutes. Check with a toothpick—if it comes out clean, you’re golden.

Cool & slice. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack. Slice thick and enjoy warm.

Serving Suggestions

• Toasted with butter (classic comfort).
• Slathered with cream cheese for a tangy twist.
• As French toast (yes, you can slice banana bread and dunk it).
• Dessert mode: topped with vanilla ice cream and caramel sauce.

Why This Recipe is Awesome

Banana bread is one of those recipes that feels fancy but is basically foolproof. Forgot to buy eggs? There’s a workaround. Accidentally doubled the cinnamon? Congrats, you just invented “spiced banana bread.” Plus, it’s the perfect excuse to eat cake for breakfast without judgment. Oh, and the smell? Instant air freshener. Who needs candles when you’ve got bananas and an oven?

Alternatives & Substitutions

Butter swap: Use coconut oil for a tropical twist.

Sugar swap: Honey or maple syrup works (reduce slightly since they’re sweeter).

Egg swap: Flax egg (1 tbsp flaxseed + 3 tbsp water) = vegan victory.

Flour swap: Whole wheat flour makes it heartier, almond flour makes it gluten-free-ish (though it’ll be denser).

Credit (sallysbakingaddiction.com)

Olivia Harper

Easy Banana Bread Recipe

A moist, foolproof banana bread recipe that transforms overripe bananas into pure comfort food.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• – 3 ripe bananas mashed
• – 1/3 cup melted butter
• – 3/4 cup sugar
• – 1 large egg beaten
• – 1 tsp vanilla extract
• – 1 tsp baking soda
• – Pinch of salt
• – 1 1/2 cups all-purpose flour
• – Optional: 1/2 cup chocolate chips or chopped walnuts

Instructions

 

1. Preheat oven to 350°F (175°C). Grease a 4×8-inch loaf pan.
2. Mash bananas in a bowl. Stir in melted butter, sugar, egg, and vanilla.
3. In another bowl, whisk flour, baking soda, and salt. Fold into the wet mix.
4. Add chocolate chips or nuts if using.
5. Pour batter into loaf pan. Bake 50–60 minutes, until a toothpick comes out clean.
6. Cool for 10 minutes, then transfer to a rack. Slice and enjoy.

Notes

– Best with very ripe bananas (spotted).

– Don’t overmix—lumpy batter is fine.

– Works as muffins too (20–25 minutes bake time).

FAQs

Final Thoughts

Congratulations, you’ve just turned boring bananas into a loaf of happiness. Whether you’re pairing it with coffee, smearing it with butter, or sneaking slices at midnight, this banana bread will never judge you. Go ahead—make it, slice it, devour it, and then casually brag to your friends: “Oh, this old loaf? Just something I whipped up.”

Olivia Harper

Olivia Harper is a passionate home cook who loves turning simple ingredients into delicious, comforting meals. She shares her favorite tried-and-tested recipes to inspire everyday cooking for families and food lovers alike.