Banana Bread Recipe (Moist, Easy One-Bowl Classic)

This banana bread recipe turns overripe bananas into a moist, tender loaf with a golden crust and a sweet, mellow banana flavor. Everything mixes in one bowl with a fork and a spatula, so there’s no mixer to dig out and almost nothing to wash. This easy banana bread is the recipe to reach for when the bananas on your counter have gone brown and spotty, because that’s exactly when they’re sweetest. Bake it on a lazy weekend morning, slice it warm, and spread it with butter. It also keeps well, making it a great loaf to bake ahead for the week or to share with neighbors.

Recipe at a Glance

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 10 slices

Category: Quick bread, breakfast

Why You’ll Love This Banana Bread

• This banana bread recipe needs just one bowl and basic pantry ingredients.
• Very ripe bananas give the loaf natural sweetness and a super moist crumb.
• Melted butter keeps the batter easy to mix by hand, with no creaming required.
• The loaf slices cleanly, stays moist for days, and freezes well.

Ingredients You’ll Need

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup unsalted butter, melted
• 3/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts or chocolate chips, optional

How to Make Banana Bread

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper.
2. In a large bowl, mash the bananas with a fork until mostly smooth.
3. Stir in the melted butter, then mix in the sugar, egg, and vanilla.
4. Sprinkle the baking soda, cinnamon, and salt over the batter and stir to combine.
5. Add the flour and fold until just combined, with no dry streaks left.
6. Fold in the walnuts or chocolate chips, if using, then pour the batter into the prepared pan.
7. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then move to a wire rack to cool before slicing.

Tips for the Best Banana Bread

• Use bananas that are heavily spotted or even mostly black for this banana bread recipe, since they have the most sugar and flavor.
• Fold in the flour gently and stop as soon as it’s combined, because overmixing leads to a dense loaf.
• If the top browns too quickly, tent the loaf loosely with foil for the last 15 minutes.
• Measure the flour by spooning it into the cup and leveling it off, rather than scooping, to avoid a dry loaf.

Variations to Try

• Replace half the sugar with brown sugar for a deeper, more caramel-like flavor.
• Swirl in a few tablespoons of peanut butter or Nutella before baking.
• Bake the batter in a muffin tin for 20 to 25 minutes for banana muffins.

How to Store It

Store the cooled loaf wrapped at room temperature for up to 3 days. For longer storage, freeze whole or sliced banana bread, wrapped tightly, for up to 3 months.

Frequently Asked Questions

How ripe should bananas be for banana bread?

The riper, the better. Bananas with lots of brown spots, or even mostly black peels, are sweeter and softer, which gives the bread more flavor and moisture.

Can you use frozen bananas for banana bread?

Yes. Thaw them completely and use the bananas along with any liquid that collects, since that liquid is full of banana flavor.

Why is my banana bread gummy or dense?

Gummy banana bread is usually underbaked or overmixed. Bake until a toothpick comes out clean, and fold the flour in only until it disappears.

How do you know when banana bread is done?

A toothpick inserted in the center should come out clean or with a few dry crumbs. The top should be deep golden brown and spring back lightly when pressed.

Banana Bread

A moist, one-bowl banana bread made with very ripe bananas and melted butter, a golden loaf ready in about an hour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Servings: 10

Course: Breakfast, Dessert

Cuisine: banana bread recipe, moist banana bread, easy banana bread, one bowl banana bread

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 3 very ripe bananas mashed, about 1 1/2 cups
• 1/3 cup unsalted butter melted
• 3/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts or chocolate chips optional

Equipment

• 1 9x5-inch loaf pan
• 1 Large mixing bowl

Method

 

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. Step 2: Mash the bananas in a large bowl until mostly smooth.
3. Step 3: Stir in the melted butter, then the sugar, egg, and vanilla.
4. Step 4: Add the baking soda, cinnamon, and salt and stir to combine.
5. Step 5: Fold in the flour until just combined.
6. Tip: Overmixing leads to a dense loaf.
7. Step 6: Fold in the walnuts or chocolate chips, if using, and pour into the pan.
8. Step 7: Bake for 50 to 60 minutes, until a toothpick comes out clean.
9. Tip: Tent with foil for the last 15 minutes if the top browns too quickly.
10. Step 8: Cool in the pan for 10 minutes, then cool on a wire rack before slicing.

Notes

Use bananas that are heavily spotted or mostly black, since they have the most sweetness and flavor.