Banana Bread Recipe
Updated Sep 05, 2026
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This is the banana bread I make whenever a few overripe bananas are sitting on the counter. The batter comes together in one bowl with simple ingredients, and there’s no mixer needed. It’s an easy, reliable recipe that turns those spotty bananas into something everyone actually wants to eat!
The Banana Bread I Make On Repeat
The smell of this banana bread baking is enough to get everyone into the kitchen. It’s buttery and packed with ripe banana flavor, with toasted pecans (or walnuts) throughout and a soft, moist crumb that’s almost cake-like. I ate two slices for breakfast with my morning cortado. Zero regrets.
Homemade quick breads are some of my favorite things to bake, especially when I have fruit I need to use up before it goes bad. If you’re in the same boat, try my chocolate banana bread or moist lemon loaf too.
The Ultimate Banana Bread Recipe
- One bowl, 10 minutes! One of the (many) perks of banana bread or even my apple bread recipe 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.
- A classic made lighter. A slice of homemade banana bread is hard to resist, so I wanted to make a version lighter on butter and sugar, yet still rich and flavorful, thanks to ripe bananas and whole-wheat flour.
- Using up old bananas. If you have bananas that are past their prime, banana bread is the solution. Obviously. Banana nut muffins are second best.
Gather Your Banana Bread Ingredients
I’ve included notes on the ingredients I use below. I love pecans in baked treats like cinnamon rolls and banana cake, and they are delicious in this banana bread recipe, too. You can customize this classic recipe with different nuts, chocolate chips, or spices. It’s up to you!
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.
- Flour – I use all-purpose flour or white whole wheat flour; both work great in this recipe!
- Pecans – You could also use walnuts or any add-ins you prefer.
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.
- Flour – I use all-purpose flour or white whole wheat flour; both work great in this recipe!
- Pecans – You could also use walnuts or any add-ins you prefer.
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
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Easy Banana Bread Recipe
Ingredients
- 3 to 4 ripe bananas, mashed
- ⅓ cup melted butter
- ¾ cup granulated sugar, or use ½ cup of a baking sweetener like Truvia
- 1 large egg, lightly beaten to break up the yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- pinch of salt
- 1½ cups all-purpose flour, or you can also use white whole wheat 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 the flour and gently mix the batter. Fold in the pecans.
- Bake. Pour the mixture into the prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Remove from the oven and cool in the pan for 10 minutes, then remove the banana 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.
- 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
You’re about to make 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, then the pecans, folding everything together until 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.
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.
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
yummy looking banana bread lovely flavour
I love the smell of bread baking. Great recipe.
Major deliciousness, Kate 🙂 I’m a huge fan of banana nut bread and these cinnamon-spiced pecans are definitely a good thing!
I adore banana bread too! I’m hoping some bananas overripen while I’m away this weekend so that I can make peanut butter banana bread when I return!
You know how we feel about our banana bread! We’ve left the nuts out of our loaves on the quest, but I do think that this would be delicious. In fact, you gave me a great idea – I can use my candied pecans after the holidays in a banana bread. Thanks Kate!
Ha-I can completely understand how the herb nuts disappeared as well as the bread! Sometimes it is hard to save things for baking, but I am glad you spared the cinnamon pecans for this bread. Banana bread is something I never refuse and I can put away some sweet pecan bread if I am not careful…but this? This maybe the beginning of an addiction…yum!
This looks gorgeous! I love banana bread and this one looks so moist and delicious. Great post 🙂
Sounds wonderful Kate! Oh, to get my hands on a jar of those hot & spicy pecans. YUM! The things I could do!!! Excuse me while I drool… over the nuts AND the bread.
Oh those pecans look heavenly! Great recipe!!
I LOVE banana bread! I can only imagine it with spiced pecans!! I wanna do some mindless snacking on this whole loaf!