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My easy banana bread recipe is super moist, packed with the richness of sweet mashed bananas, butter, and crunchy pecans. I make it with whole wheat flour and without added sugar for a lightened-up version. Mix the batter in one bowl in minutes!
Is there anything better than freshly baked homemade quick bread? You might also like my chocolate banana bread and this moist lemon loaf.
As soon as the house started to smell like warm, sweet, buttery baked bananas and toasted pecans, I knew this banana bread recipe was a winner. Sure enough, it was love at first slice! This quick bread is tender, moist, and almost cake-like. I ate three slices for breakfast with my morning cortado. Zero regrets. Especially since I make it lighter, with wholesome ingredients!
The Ultimate Guilt-Free Banana Bread Recipe
- A classic made lighter. A slice of homemade banana bread is hard to resist. Which is why I wanted to make a version lighter on butter and sugar, but still rich and flavorful, thanks to ripe bananas and whole wheat flour.
- Use up old bananas. If you have bananas that are past their prime, banana bread is the solution. Obviously.
- One bowl, 10 minutes! One of the (many) perks of banana bread is that it’s one of the easiest baking recipes ever. All you need are a handful of pantry staples, and you can throw the batter together in 10 minutes.
Gather Your Banana Bread Ingredients
I love pecans in baked treats like cinnamon rolls and banana cake, and they shine in this banana bread recipe, too. You can customize this classic recipe with different nuts, chocolate chips, or spices. It’s up to you!
I’ve included notes on the ingredients I use below. Scroll to the recipe card for the printable recipe, followed by a quick step-by-step overview.
- Bananas – You’ll want to use overripe bananas for the best flavor. Mash them up using a fork or a potato masher.
- Butter – Salted or unsalted, melted before you start.
- Sweetener – I opted to use a baking sweetener (Truvia is my favorite), but you can use regular granulated sugar if you’d like.
- Egg and Vanilla – Lightly beaten and at room temperature.
- Baking Soda and Salt – Check the expiration date on your baking soda. If it’s expired, you’ll need to pick up a fresh package.
- Whole Wheat Flour – If you don’t have white whole wheat flour in the pantry, you can substitute all-purpose flour instead.
- Pecans – Or your choice of add-ins (see below).
Oil vs. Butter in Quick Bread Recipes
Try substituting the butter in this recipe with vegetable oil or coconut oil for an even more tender, fluffy banana bread loaf. Oil stays liquid at room temperature, unlike butter, which goes solid. Oil also helps the bread stay softer for longer.
5 Secrets to the Best Banana Bread
- Choose overripe bananas. The spottier and riper the bananas, the better. Overripe bananas add more moisture and a sweeter, deeper banana flavor.
- Do not overmix the batter. Once you’ve added the flour, take extra care not to overmix the batter, which can overdevelop the gluten. The result? Denser, tougher bread.
- Make sure it’s baked through. Insert a toothpick in the center of the bread to check for doneness. If the tester comes out clean or with a few moist crumbs, your banana bread is done.
- Cool the bread in the pan for 10 minutes. This makes it easier to remove from the pan without it breaking apart.
- Line the loaf pan. Tuck a piece of parchment paper lengthwise into the pan so it hangs over a little at each end. This way, you can simply lift the bread out to cool! Otherwise, grease the pan well with cooking spray or butter so the bread is less likely to stick.
Easy Add-Ins and Variations
- Chocolate chips
- Dried fruit (cranberries, raisins)
- Walnuts, hazelnuts, peanuts
- Citrus zest (orange, lemon)
- Blueberry banana bread
- Peanut butter banana bread
Make Muffins Instead!
You can bake the banana bread batter in a muffin tin to make banana bread muffins instead. Bake for 5 minutes at 425ºF (this helps the muffins rise), then lower the oven temperature to 375ºF for 13-15 minutes. The muffins are done baking when a tester comes out clean.
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Banana Bread Recipe
Ingredients
- 3 to 4 ripe bananas, mashed
- ⅓ cup melted butter
- ½ cup Truvia baking sweetener, or ¾ cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- pinch of salt
- 1½ cups white whole wheat flour, or all-purpose flour
- ½ cup chopped pecans
Instructions
- Prep. Preheat oven to 350ºF. Line a 4×8-inch loaf pan with parchment paper and set aside.
- Mix the wet ingredients. In a large mixing bowl, combine the mashed bananas and butter; using a wooden spoon, mix the melted butter into the mashed bananas until thoroughly combined. Stir in the sugar, egg, and vanilla.
- Add the dry ingredients. Sprinkle the baking soda and salt over the mixture and mix well. Add in the flour and carefully mix the batter. Fold in the pecans.
- Bake. Pour the mixture into the previously prepared loaf pan. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool. Remove from oven and cool in the pan for 10 minutes, then remove the bread from the pan and transfer it to a wire rack to cool completely. Cut and serve.
Notes
- Bananas: Use very ripe bananas for more flavor and moisture.
- Mixing: Don’t overmix the batter after adding the flour to keep the bread light.
- Baking Soda: Ensure it’s fresh for the best rise.
- Add-ins: Customize with your favorite nuts, chocolate chips, or dried fruit.
- Doneness: Use a toothpick to check if the bread is fully baked.
- Cooling: Let the bread cool in the pan for at least 10 minutes before removing.
- Storing: Keep leftovers in an airtight container or freeze them for longer storage.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Banana Bread Step-By-Step
Ready to whip up a moist, delicious banana bread loaf in about an hour? Most of that is oven time, so let’s get started.
- Mix the wet ingredients. First, use a wooden spoon to stir the mashed bananas with the melted butter. Once that’s mixed, add the sweetener, beaten egg, and vanilla.
- Add the dry ingredients. Sprinkle the baking soda over the batter and stir it in. Finally, add the flour and then the pecans, folding everything together until it’s just combined. Do not overmix.
- Bake. Pour the batter into a greased and lined 8-inch loaf pan. Bake the banana bread at 350ºF for 45-55 minutes. Afterward, cool the bread in the pan for 10 minutes before removing it.
How To Store
- At room temperature. Once baked and completely cooled, wrap the bread in plastic wrap and a second layer of aluminum foil. Keep at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
- Freeze. I’ll often bake two loaves, one to enjoy right away, and a second loaf to freeze for later! Freeze the banana bread tightly wrapped for 2 to 3 months and thaw it at room temperature before serving.
More Sweet Breakfast Recipes
I would use a 5×9 loaf pan instead for more even cooking. Otherwise, this is a simple and tasty recipe!
I’m very glad you enjoyed it! Thank YOU! 🙂
I’m so impressed with the ease, versatility and results of this simple, very yummy banana bread recipe. Thank you for sharing it!
Thank you so much! I am very glad you enjoyed it! 🙂
Prettiest banana bread ever!