The Easiest Homemade Banana Bread

Why You'll Love This Recipe

There's a seemingly infinite number of banana bread recipes, each one claiming to be the best. There are also a handful of recipes that involve more complex techniques, like pre-cooking the bananas to reduce their liquid, but I prefer to keep things simple and classic. This banana bread recipe is quick and easy, using simple ingredients and techniques (just mashing and stirring). It's perfect for making with kids, and it takes just 20 minutes of hands-on baking time to whip up a perfect loaf from scratch!

This banana bread is packed with fresh banana flavor (it uses 3 to 4 ripe bananas!) and perfectly moist. I've eaten lots of banana bread and tasted many different recipes, and there is simply no banana bread more delicious than this one! My favorite part is the top crust. The sugar from the fruit caramelizes a bit when the banana bread bakes, giving the top crust the most delicious flavor. I always save that bite for last!

This homemade banana bread recipe is a staple in my house. It's practically a family heirloom. I'm not exaggerating when I say we've made this recipe at least 100 times! It's SO easy to make (you can see just how easy in the video below!), and it produces a perfect loaf of moist banana bread every. single. time.

This recipe is also the perfect base for fun mix-ins. Over the years we've enjoyed adding new ingredients to the recipe - like chocolate chips or a bit of ground cinnamon - with great success. I've always preferred the classic, moist banana bread exactly as is, but feel free to get creative with mix-ins!

Ingredient Notes & Substitutions

Bananas - Overripe bananas add flavor, moisture, and sweetness to the bread. How ripe should the bananas be? Very! See the photo further down in the post for a visual.

Sugar - Sugar adds both sweetness and structure to the bread. You can replace up to half of the granulated sugar with brown sugar if you prefer.

Baking Powder and Baking Soda - Both are leaving agents that help the bread to rise. Baking soda also helps with browning, so the bread achieves a perfectly golden color as it bakes.

See recipe card at the bottom of this post for full ingredient list and measurements.

Special Equipment

This recipe does not require any special equipment and comes together in just one bowl. If you have a potato masher, that will be helpful for mashing the bananas, but if you don't have one you can just use the tines of two forks to mash the bananas.

Step-By-Step Recipe Instructions

Step 1: Place the butter in the loaf pan and melt it in the preheating oven.

Step 2: In a large bowl, mash bananas using a potato masher or the backside of two forks.

Step 3: Add sugar and stir to combine. Add flour, baking powder, and baking soda and stir to combine. Add egg and stir to combine.

Step 4: Carefully remove the loaf pan of melted butter from the oven. Gently tilt the loaf pan to each side, so that the butter coats all sides of the pan.

Step 5: Carefully pour the melted butter into the batter and stir to combine.

Step 6: Pour batter into the loaf pan and return the pan to the oven. Bake for 1 hour or until the top is golden brown and a stick inserted into loaf comes out clean.

See recipe card at the bottom of this post for detailed recipe instructions.

Recipe Video

Recipe Tips

To bake a loaf that's nice and tall rather than short and squat, choose a loaf pan that's 8.5 x 4.5 inches. You can also bake this recipe in a loaf pan that's 9 x 5 or 10 x 5 inches, but your loaf will be shorter and your slices more rectangular. This only changes the appearance and not the flavor or texture of the bread.

How Ripe Should Bananas Be for Baking Banana Bread?

To make banana bread, you'll need overripe bananas. Bananas become sweeter as they ripen, and the sweetness and softer texture of overripe bananas is ideal for baking banana bread. The banana peels should be covered in brown spots - the more brown spots the better - with absolutely no green.

How to Quickly Ripen Bananas

There are lots of tricks on the internet for how to quickly ripen bananas, and I've tried several without success. In my experience it's best to let the bananas ripen naturally - but there is a way to speed this process along! To ripen bananas more quickly, separate bananas at their stems (rather than keeping them in a bunch) and place the bananas into a brown paper bag, folding the top of the bag to seal it. Leave the bag of bananas at room temperature until ripe. This trick speeds up the ripening process by several days. Refrigerating bananas actually slows down the ripening process, so be sure to keep them at room temperature.

Another helpful tip: store ripened bananas in the freezer so that you're prepared when a banana bread craving hits! Rather than waiting days for bananas to ripen, grab a few extra bananas next time you're at the store, let the bananas ripen naturally, then freeze them. This way you'll have bananas ripe and ready for baking when you need them! Simply thaw the bananas at room temperature for a few hours before baking.

Storage Instructions

Room Temperature: Banana bread can be stored at room temperature for up to 5 days. Store the loaf in a sealed but not quite airtight container (like a bread box) or in a plastic bag with a paper towel inside to absorb any excess moisture away from the bread. I wrote an entire post about the best way to store banana bread (and other quick breads), so check it out if you're wanting even more information.

Freezing: Banana bread can be frozen for up to 3 months. Be sure the bread is completely cooled before wrapping with plastic wrap and foil and freezing.

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