There’s nothing like the smell of freshly baked banana bread! This Easy Banana Bread recipe is perfectly moist, lightly sweet, and full of that signature banana flavor. The recipe has been tested to perfection, making for a cozy weekend treat, a quick breakfast, or an easy dessert! Simple ingredients, a 10-minute prep time, and perfect results every time. It’s truly the best banana bread!
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The BEST Banana Bread Recipe
I’ve tested this banana bread recipe over and over to get it just right—and trust me, this one’s a keeper! It’s soft, fluffy, and has that classic banana flavor without being overly dense or dry. The secret? Just the right balance of mashed bananas, oil, and vanilla to keep it moist and flavorful.
Plus, it’s super easy to customize! Whether you love classic banana bread or want to add a fun twist (like chocolate chips or nuts), this recipe is your go-to for perfect banana bread every single time.
You’ll Also Love: Almond Flour Banana Bread
Why You’ll Love This Recipe
With so many banana bread recipes out there, what makes this one special?
- One-Bowl Simplicity – No fancy mixers or extra dishes needed. Just stir everything together in one bowl!
- Perfectly Moist, Never Dry – The combo of oil, ripe bananas, and just the right amount of sugar keeps it perfectly soft without being crumbly.
- Tested & Foolproof – I’ve made this recipe over and over to make sure it comes out perfect every time!
- Versatile – Keep it simple and classic or mix in chocolate chips, nuts, or even a swirl of peanut butter. So good!
- Stays Fresh for Days – This bread stays moist longer than most, making it great for meal prep.
- Freezes Beautifully – Bake now, enjoy later! Slice and freeze for a grab-and-go treat.
This is the ULTIMATE banana bread recipe—quick, easy, and I know you’re going to love it!
Ingredients
Here’s what you’ll need to make this simple and delicious banana loaf:
- All-Purpose Flour – Spoon and level the flour for an accurate measurement. A 1-to-1 ration gluten-free flour also works great!
- Baking Soda/Baking Powder – The key to a perfectly risen loaf.
- Fine Sea Salt – Just a pinch to balance the sweetness.
- Mashed Ripe Bananas – The riper, the better! Brown-spotted bananas bring the best flavor and moisture.
- Granulated Sugar – Adds sweetness and keeps the texture light.
- Canola Oil – Any neutral-flavored oil works here. Avocado or vegetable oil are great alternatives.
- Whole Milk – Room temperature is best for even mixing. You can also use almond milk for a dairy-free version.
- Eggs – Help bind everything together.
- Vanilla Extract – I love the warm, sweet aroma of vanilla in banana bread. Almond extract would be a nice touch, too!
How to Make Banana Bread
Making this recipe is as easy as mixing, pouring, and baking! It’s truly my favorite. Here’s how to make easy banana bread:
- Preheat & Prep The Pan – Heat the oven to 350°F and grease a 9×5” loaf pan with baking spray. Line with parchment paper for easy removal.
- Mix Dry Ingredients – In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet ingredients – In the same bowl, make a well in the center and add mashed bananas, sugar, oil, milk, eggs, and vanilla extract. Stir until just combined (don’t overmix!).
- Bake – Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick comes out clean.
- Cool & Enjoy – Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
TIP: Serve this banana loaf with Whipped Honey Butter!
Tips for Moist Banana Bread
- Don’t be tempted to open the oven before the 45 minute mark! Otherwise the cake will likely fall and not rise properly due to the cold air entering the oven when opening the door.
- Use super ripe bananas – The darker, the better! Overripe bananas add natural sweetness and moisture.
- If the bananas you’re using are small, you will probably need 3 bananas instead of 2 large bananas.
- Spoon and level the flour instead of scooping directly to avoid dry bread.
- Don’t overmix the batter. I know we hear this all of the time with bread and cake recipes, but it truly does make a difference! Stir just until combined. Overmixing can make the bread dense and tough.
- Cooling the bread in the pan for 15 minutes, then transfer to a wire rack. This prevents sogginess!
- Cover with foil if browning too fast – If the top is getting too dark, loosely tent with foil in the last 15 minutes of baking.
Variations
Banana Nut Bread – Stir in 1/2 cup of chopped walnuts or pecans for extra crunch. You can also add this on top just before baking!
Chocolate Chip Banana Bread – Mix in 1/2 cup of chocolate chips for a sweet twist. I always love adding chocolate chips!
Banana Bread Muffins – Divide the batter into muffin tins and bake for 20-25 minutes instead.
Healthy Banana Bread – Swap half the sugar for honey or maple syrup, and use half whole wheat flour for a healthier option. This recipe is an easy one!
Gluten-Free Banana Bread – Use a 1:1 gluten-free baking flour for a gluten-free option.
Pumpkin Banana Bread – Replace 1/2 cup of banana with canned pumpkin for a cozy fall flavor.
How to Store Banana Bread
Room Temperature: Store in a ziplock bag or airtight container on the counter for 4-5 days.
Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temp, in the fridge the night before, or warm microwave for 20-30 seconds before serving!
More Bread Recipes You’ll Love
- Gingerbread Cake Recipe
- Pumpkin Bread With Cream Cheese Frosting
- Easy Sugar Biscuits
- Bread Pudding Recipe
- Pumpkin Olive Oil Cake
- Easy Coffee Cake Recipe
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Easy Banana Bread Recipe
Equipment
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 heaping cup mashed ripe bananas about 2 large very ripe bananas
- 1 cup granulated sugar
- 1/3 cup canola oil or other flavorless oil
- 1/3 cup whole milk at room temperature
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line a 9×5” loaf pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt.
- Make a well in the center of the dry ingredients with your mixing spoon. Add the mashed banana, sugar oil, milk, eggs and vanilla extract.
- Whisk everything together just until combined. Don’t overmix otherwise the batter can become dense.
- Pour the batter into the prepared pan and tap on the counter to ensure an even layer.
- Bake in the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- When the cake is ready, remove from the oven and place the pan on a wire cooling rack for 15 minutes before lifting the cake out of the pan to cool completely, about 1 hour.
Notes
- Don’t be tempted to open the oven before the 45 minute mark! Otherwise the cake will likely fall and not rise properly due to the cold air entering the oven when opening the door.
- Use super ripe bananas – The darker, the better! Overripe bananas add natural sweetness and moisture.
- If the bananas you’re using are small, you will probably need 3 bananas instead of 2 large bananas.
- Don’t overmix the batter. I know we hear this all of the time with bread and cake recipes, but it truly does make a difference! Stir just until combined. Overmixing can make the bread dense and tough.
- Cooling the bread in the pan for 15 minutes, then transfer to a wire rack. This prevents sogginess!
- Cover with foil if browning too fast – If the top is getting too dark, loosely tent with foil in the last 15 minutes of baking.
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