LAST UPDATED: BY NICKKI THOMPSON FIRST PUBLISHED: 19 Comments
Everyone needs a go to Easy Banana Bread recipe for using up over ripe bananas and this super simple recipe is beautifully soft and moist. This is the best banana bread recipe – I know you’ll love it!
I’m sure I can’t be alone when I say that I always have 3 or 4 overripe bananas sitting on my kitchen worktop.
We go through a lot of bananas as a family, but we always end up with a few that get to the really black, spotty and mushy stage. No-one is ever interested in eating them!
That’s when this deliciously simple, classic banana bread recipe comes into play.
I’ve posted lots of banana bakes before – I’m always trying to come up with new ways to use up over ripe bananas. If you’re interested in more banana baking inspiration, I have lots of different recipes to try!
I have recipes for banana bundt cake, Banana Fudge Loaf, Peanut Butter Cup Banana Bread and Chocolate Sour Cream Banana Cake.
Fancy making some muffins instead? Try these amazing banana and chocolate chip Nutella muffins!
Do you have an air fryer? If you do, then you might be interested in my easy air fryer banana bread recipe.
why i love this easy banana bread recipe
- It’s incredibly easy to make – and you don’t need any special equipment.
- It’s pretty adaptable – while the bread is pretty amazing just as it is, you can jazz it up with whatever add ins you like (see recipe notes below.)
- The smell of banana bread baking is heavenly – it never fails to make me ravenous.
- This recipe is honestly fool proof – it always turns out perfectly every time.
- It’s just so good plain as a quick snack, but I really love slices of this banana loaf spread with butter, or when I’m in need of a chocolate fix, Nutella!
ingredient list
(This is just a quick shopping list – please keep scrolling to the bottom of the post to find printable recipe card with detailed instructions)
- Melted butter. Using butter instead of oil adds a delicious flavour to the banana bread.
- Soft light Brown sugar adds a wonderful caramel flavour – you can use regular white sugar if you prefer, but the brown sugar really enhances the sweetness from the bananas.
- Two large Eggs, at room temperature.
- vanilla extract and bananas are perfect together! I always use pure extract, not essence for the best flavour.
- plain (all purpose) flour
- baking powder and bicarbonate of soda
- salt to bring out the flavour – often overlooked but such an important ingredient in baking
- over ripe bananas – the riper the better! They may not look appealing to eat, but they will make the best banana bread.
tips for making the best banana bread
- You must use very ripe bananas – the riper the better! Mushy bananas with lots of black spots on the skin have the best flavour.
- Using brown sugar instead of regular sugar will add a gorgeous caramel note and gives the bread a gorgeous golden colour. It’s fine to use regular white sugar if you don’t have brown.
- Don’t overmix the batter – just lightly stir until combined. If you beat the batter too much, the banana bread could end up rubbery and tough.
how to tell when banana bread is ready
- Insert a skewer in the middle of the cake – if it emerges clean with no wet batter, the bread is done.
- Banana bread can tend to be a little tacky in the middle, so sometimes it can be hard to tell. If there are a few moist crumbs sticking to the skewer (but no uncooked batter) AND the cake is springing back to the touch immediately when lightly pressed in the middle, it’s fully baked.
Variations
- For an American style banana nut bread, add 50g chopped walnuts or pecan nuts. This is my favourite – I often sneak in an extra few nuts because I love them!
- For chocolate chip banana bread, add 100g chocolate chips or chunks.
- Add a handful of raisins or sultanas for a fruity banana bread.
- Add 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger for spiced banana bread.
dairy free banana bread
For dairy free banana bread, replace the melted butter with the same amount of vegetable, sunflower or light olive oil.
how to store banana bread
Banana bread will keep for up to 3 days in an airtight container. I wrap mine in baking paper, then foil to help keep it as fresh as possible.
It’s also delicious toasted for breakfast!
how to freeze banana bread
- Once the bread has completely cooled, wrap the whole bread or slices up in a couple of layers of cling film. Place in a freezer suitable storage container and freeze for up to three months.
- I like to freeze slices of the banana bread – they don’t take very long to thaw at all – just a couple of hours at room temperature.
More recipes to use up over ripe bananas
- espresso chocolate chunk banana bread
- banana and coconut muffins
- Banana nut layer cake with salted caramel sauce
- Sugar Free Banana Blueberry Pancakes
Did you make this recipe?
I really hope you loved it! Let me know what you thought by leaving a comment below – and rate the recipe out of five by clicking on the stars in the recipe card.
Easy Banana Bread Recipe
Yield: 8-10 Slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
If you're looking for a really easy banana bread recipe, look no further! This is a deliciously soft and moist bread that is delicious on its own or spread with butter. Leave it plain or add chopped nuts, chocolate chips or a handful of raisins.
Ingredients
- 100g (3.5oz/1/4 cup + 3 tablespoons) butter, melted and cooled slightly
- 170g (3/4 cup + 1 tablespoon) soft light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5g) vanilla extract
- 200g (1 1/4 cups) plain (all purpose) flour
- 2 teaspoons (10g) baking powder
- 1/2 teaspoon (2.5g) bicarbonate of soda
- 1/2 teaspoon (2.5g) fine salt
- 3 large over ripe bananas, Mashed (Peeled weight roughly 350g)
Instructions
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900G (2lb) Loaf Tin with baking parchment.
- Melt the butter over a low heat in a small saucepan. Remove from the heat and set aside for a few minutes to cool down. Place the flour, baking powder and salt in a medium bowl and stir to mix.
- Whisk the brown sugar and eggs together until smooth. Stir in the vanilla extract and cooled melted butter.
- Add the mashed bananas and stir in the dry ingredients. Stop when no flour streaks remain - don't overmix. If you're adding chopped nuts, chocolate chips or dried fruit, fold them into the batter.
- Pour the mixture into the lined tin and bake for 40-45 minutes, or until the banana bread is well risen, golden and springs back when lightly pressed. All ovens vary, so it could take up to one hour to fully bake. If a skewer inserted in the middle of the cake emerges clean with no wet batter, it's done.
- Leave to cool completely in the tin before slicing.
Notes
Instead of plain (all purpose) flour, you can use self raising flour with 1 tsp baking powder and leave out the bicarbonate of soda
This Banana bread is delicious on its own or spread with butter, peanut butter or chocolate spread!
It will keep for up to 3 days in an airtight container.
Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 189Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 287mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 2g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
