The Best Easy Banana Bread Recipe (Moist and One Bowl)

Every time I see a few bananas going brown on my counter, I get a little excited, because it means banana bread is coming. This is the recipe I have baked more than any other. It is soft, moist and full of banana flavor, with a golden top that cracks just right. It is made in one bowl with no mixer, so even on a busy morning it comes together in about 10 minutes. A thick slice with coffee is my idea of a perfect breakfast.

Quick answer: To make banana bread, mash 3 very ripe bananas in a bowl, then stir in ⅓ cup (75g) of melted butter, ¾ cup (150g) of brown sugar, 1 egg and 1 tsp of vanilla. Add 1 tsp of baking soda and a pinch of salt, then gently fold in 1½ cups (190g) of flour. Pour into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 55 to 65 minutes.

Below you will find my full recipe, my best tips for a moist loaf every time, and fun ways to change it up.

Why This Banana Bread Recipe Works?

• Very ripe bananas. The browner the banana, the sweeter and stronger the flavor. This is the most important part of the recipe.
• Melted butter. It makes the bread tender and moist, and you do not need a mixer to cream it.
• Brown sugar. It adds a soft caramel taste and keeps the loaf moist for days.
• One bowl. Everything is mixed in the same bowl, so cleanup is quick.
• Gentle mixing. Folding the flour in just until combined keeps the bread soft instead of tough.

Ingredients

This makes one 9×5 inch (23×13 cm) loaf, about 10 slices.

• 3 large very ripe bananas (about 1½ cups mashed / 340g)
• ⅓ cup (75g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 tsp baking soda (bicarbonate of soda)
• ¼ tsp salt
• ½ tsp ground cinnamon (optional)
• 1½ cups (190g) all purpose flour (plain flour)

Measuring flour: Spoon the flour into your measuring cup and level it off with a knife. Scooping straight from the bag packs in too much flour and makes the bread dry. If you have a kitchen scale, weighing is even better.

What counts as a ripe banana?

You want bananas with lots of brown spots or even mostly brown skins. They should feel soft and smell sweet. Yellow bananas with just a few spots will work, but the bread will be less sweet and less moist.

No ripe bananas? Put whole unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15 to 20 minutes, until the skins turn black and shiny. Let them cool before using. It is not quite the same as naturally ripe bananas, but it helps a lot.

How to Make Banana Bread (Step by Step)

1. Heat the oven and prep the pan. Heat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter, or line it with baking paper so you can lift the loaf out easily.
2. Mash the bananas. Peel the bananas into a large bowl and mash them with a fork or potato masher. A few small lumps are fine and give nice pockets of banana.
3. Add the wet ingredients. Stir in the melted butter, then the brown sugar, egg and vanilla until well mixed.
4. Add the baking soda and salt. Sprinkle the baking soda, salt and cinnamon over the batter and stir them in well.
5. Fold in the flour. Add the flour and gently fold it in with a spatula, just until you cannot see any more dry flour. Do not overmix.
6. Pour and bake. Scrape the batter into the pan and smooth the top. Bake for 55 to 65 minutes, until the top is deep golden and a toothpick in the center comes out clean or with a few moist crumbs.
7. Cool. Let the bread cool in the pan for 10 minutes, then move it to a wire rack. Wait at least 30 minutes before slicing, if you can.

My tip: If the top is getting too dark before the middle is done, loosely cover the pan with foil for the last 15 minutes.

Step	Time
Prep	10 minutes
Bake	55 to 65 minutes
Cool	30 minutes
Total	About 1 hour 40 minutes

7 Easy Banana Bread Variations

Use the base recipe and fold these in at the very end, after the flour.

1. Chocolate chip banana bread. Fold in ¾ cup (130g) of chocolate chips and sprinkle a few more on top. This is the version my family asks for most.
2. Walnut or pecan banana bread. Add ¾ cup (90g) of chopped toasted walnuts or pecans.
3. Cinnamon swirl. Mix 2 tbsp sugar with 1 tsp cinnamon. Pour half the batter into the pan, sprinkle the cinnamon sugar, add the rest of the batter, and swirl with a knife.
4. Blueberry banana bread. Toss 1 cup (150g) of blueberries in 1 tbsp of flour so they do not sink, then fold them in.
5. Peanut butter banana bread. Swirl ⅓ cup (85g) of warmed peanut butter into the batter in the pan.
6. Healthier banana bread. Use half whole wheat flour, cut the sugar to ½ cup (100g), and swap half the butter for plain Greek yogurt.
7. Crumb topping. Mix 3 tbsp flour, 3 tbsp brown sugar, 2 tbsp cold butter and a pinch of cinnamon with your fingers. Sprinkle over the batter before baking.

How to Make Banana Bread Muffins

Muffins are great for grab and go breakfasts. Make the batter exactly the same way, then:

1. Line a 12 cup muffin tin with paper liners.
2. Fill each cup about three quarters full.
3. Bake at 350°F (175°C) for 20 to 25 minutes, until a toothpick comes out clean.

This recipe makes about 12 regular muffins.

Common Banana Bread Mistakes

• Using bananas that are not ripe enough. This gives a bland, dry loaf.
• Packing the flour. Too much flour is the most common reason banana bread turns out dry and heavy.
• Overmixing. Stir only until the flour disappears. Overmixed batter makes a tough, rubbery bread with tunnels inside.
• Slicing too soon. Warm banana bread is still setting inside. Cutting it hot can make the middle look gummy.
• Using baking powder instead of baking soda. They are not the same. This recipe needs baking soda to rise properly.

How to Store Banana Bread

Room temperature: Wrap the cooled loaf in plastic wrap (cling film) or keep it in an airtight container. It stays fresh for 2 to 3 days, and I think it actually tastes better on day two.

Fridge: It keeps for up to 1 week, but it can dry out a little. Warm slices for a few seconds before eating.

Freezer: Wrap the whole loaf or single slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature, or toast frozen slices straight from the freezer.

How I Like to Serve It

• Warm, with a thin layer of salted butter
• Toasted in a pan with butter until crispy on the edges
• Spread with peanut butter or cream cheese
• With a cup of coffee, a matcha latte or a glass of cold milk

Banana Bread FAQs

How many bananas do I need for banana bread?

You need about 3 large or 4 small ripe bananas, which is around 1½ cups (340g) once mashed.

Why is my banana bread dry?

The most common causes are too much flour, overbaking, or bananas that were not ripe enough. Spoon and level your flour, and start checking the bread at 50 minutes.

Why did my banana bread sink in the middle?

It is usually underbaked, or the oven door was opened too early. Old baking soda can also cause it. Make sure a toothpick comes out clean from the very center.

Can I make banana bread without eggs?

Yes. Replace the egg with 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes) or ¼ cup (60g) of plain yogurt.

Can I use oil instead of butter?

Yes. Use ⅓ cup (80 ml) of vegetable or light olive oil. The bread will be even moister, but with a little less buttery flavor.

Is banana bread good for breakfast?

Yes, it is a great breakfast, especially with some protein on the side like yogurt, eggs or nut butter. It is also an easy make ahead option for busy mornings.

Final Thoughts

Once you make this banana bread, you will never look at brown bananas the same way again. It is simple, comforting and nearly impossible to mess up if you follow the tips above. Bake a loaf this weekend, and do not forget to try the chocolate chip version next time.