Dessert

Easy Banana Bread Recipe

BySophie Carsel February 9, 2026February 9, 2026

Introduction

This easy banana bread recipe is a perfect way to use up ripe bananas and enjoy a moist, flavorful loaf. With warm spices and simple ingredients, it’s a comforting treat ideal for breakfast or a snack.

A close-up image showing a single slice of brown bread with small seeds on its surface placed on a white ceramic plate with a wavy rim. Behind the plate, there is a wooden cutting board with more slices of the same bread stacked in a neat row. To the left, part of a grayish white cup with a textured pattern is visible. A woman's hand is reaching towards the bread. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 to 3 medium ripe bananas (about 400 g after peeling)
1 large egg
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup unsalted butter, melted
¾ cup packed brown sugar (165 g)
1 tsp baking powder
1 tsp baking soda
¼ tsp kosher salt
2 cups all-purpose flour (280 g)

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking oil, then line it with a piece of parchment paper.
Step 2: Mash the bananas with a fork in a large bowl until you have about 1 and ¾ cups of mashed bananas. Add the egg, vanilla extract, cinnamon, and nutmeg, then whisk to combine.
Step 3: Stir in the melted butter, then add the brown sugar, baking powder, baking soda, and salt. Use a large spatula to mix thoroughly.
Step 4: Add the flour and gently fold it into the wet ingredients until just combined and no dry flour remains.
Step 5: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer to a wire rack. Peel off the paper and allow the bread to cool another 15 minutes before slicing and serving.

Tips & Variations

For extra flavor and texture, add ½ cup chopped walnuts or chocolate chips to the batter before baking.
If you prefer a sweeter bread, increase the brown sugar by ¼ cup.
Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
Swap the all-purpose flour for whole wheat flour for a heartier, more nutritious loaf.

Storage

Store leftover banana bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped individually for up to 3 months. Reheat slices briefly in the microwave or toaster oven before serving.

How to Serve

A slice of brown bread with a slightly coarse texture sits in the middle of a small white plate with a patterned design on the edge. Behind it, there are more slices of the same bread stacked on a wooden cutting board with a striped pattern. To the left, part of a gray cup with a handle is visible, placed on a dark brown wooden surface. A woman’s hand holds a cup near the top left corner of the image. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid a soggy batter.

How do I know when the banana bread is done?

Insert a toothpick or skewer into the center of the loaf. It should come out clean or with just a few moist crumbs. If batter sticks, bake a little longer.