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Banana bread recipe freshly baked on rustic table

Banana Bread Recipe

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This banana bread recipe is moist, flavorful, and made with simple pantry ingredients. It’s the perfect way to use overripe bananas and can be easily adapted with walnuts, chocolate chips, or other add-ins. Freezer-friendly and beginner-approved!
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 0 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ripe bananas Mashed very ripe
  • 1/3 cup melted butter Or neutral oil
  • 3/4 cup brown sugar Light or dark
  • 1 egg Room temperature
  • 1 tsp vanilla extract Pure
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour Spoon and level
  • 1/2 cup chopped walnuts Optional toasted preferred

Equipment

  • 1 Mixing Bowl Large size for all wet/dry ingredients
  • 1 Loaf pan (9x5 inch)
  • 1 Measuring Cups Standard dry and liquid
  • 1 Whisk or Fork For mashing bananas
  • 1 oven Preheated to 350°F

Method
 

  1. Preheat oven to 350°F. Grease or line a 9x5-inch loaf pan.
  2. In a large bowl, mash the ripe bananas.
  3. Stir in melted butter, brown sugar, egg, and vanilla until smooth.
  4. Sprinkle in baking soda and salt. Mix well.
  5. Add flour and stir until just combined. Do not overmix.
  6. Fold in chopped walnuts or other add-ins if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 75gCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 190mgPotassium: 160mgFiber: 2gSugar: 15gVitamin A: 150IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

You can substitute oil for butter for a dairy-free version.
To make muffins, divide batter into muffin tins and bake for 18–22 minutes at 350°F.
This banana bread freezes well for up to 3 months. Slice before freezing for convenience.

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