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Easy Banana Bread

A foolproof banana bread recipe that transforms overripe bananas into moist, tender comfort food with consistently perfect results every time.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 10
Calories: 185
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 3 large overripe bananas, mashed
  • 1/3 cup melted butter or coconut oil
  • 3/4 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/3 cup milk or buttermilk

Method
 

  1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan with butter or cooking spray. Line the bottom with parchment paper.
  2. Whisk together flour, baking soda, salt, and cinnamon in a large bowl until evenly distributed.
  3. In a separate bowl, mash your overripe bananas until mostly smooth with just a few small chunks remaining. Stir in melted butter, sugar, beaten egg, vanilla, and milk until the mixture looks creamy and golden.
  4. Pour the banana mixture into the flour mixture and gently fold together using a wooden spoon or rubber spatula. Stop mixing as soon as you no longer see dry flour streaks.
  5. Pour batter into your prepared pan and smooth the top gently. Bake for 60-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
  6. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack.

Notes

Use very ripe bananas with brown spots for maximum sweetness. Don't overmix the batter to avoid dense bread. Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individual slices for up to 3 months. Can add 1/2 cup nuts or chocolate chips if desired.