This easy banana bread recipe is quick to put together, takes 10 minutes to make, and makes a delicious dessert for breakfast or any day of the week. I don’t want to confuse you with many recipes, but although this banana bread recipe holds a special place in my heart, this easy version is my go-to recipe if I’m short on time or just feeling lazy. It’s soft and moist with an amazing banana flavor, and the best part is that it’s quick and easy to prepare. I didn’t realize the difference ripe bananas make until I tested the same banana bread recipe twice, one with lightly speckled bananas, and another with heavily speckled bananas, and the latter was more sweet and moist and overall tasted better, so it affects both the easy banana bread and texture of the bread.
You’ll know it’s banana bread time when the bananas are speckled and soft, almost mushy. Store the bread for 2-3 days at room temperature, or in the fridge for up to 5 days. It’s best to serve it at room temperature. Banana bread also freezes well, so if you have a party next week, you can make the bread, wrap well with plastic wrap, and freeze, then place in the fridge the night before to thaw. Place bananas in a large bowl and mash them. Add all the other ingredients to the bowl, and whisk just until combined. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for 15 minutes on a wire rack, then turn it out from the pan and let it cool completely. Store cake at room temperature or in the fridge in an airtight container for up to 4-5 days. It stayed moist for 4 days! My banana bread turned out so good.
Its embarrassing to say this but this was the first time I ever made a banana loaf and I’m glad I did,my 2 year old love it! Great use for leftover browning bananas that no one wants to eat! The bread was simple and moist. I am overall very happy with the bread and thank you for the recipe.
This will be baking in a few minutes. The batter is light and just enough sweet. I like the simple ingredients, nothing over the top. I’m sure it’s going to be tasty! This is the fourth time I’ve made this recipe. I’m sure it will be great as the other times, but I usually follow it to the T and it never fails! Even the husband who does not like banana bread scarfed it down and them some.
Can you tell me how much sodium is in this recipe? I use unsalted butter so that will help. I added walnuts and chocolate chips. I’m so thrilled to find this simple but oh so yummy recipe. Tastes just like my grandmothers, and there’s never any left over. I tried this recipe and forgot to add the butter it turned out fine.
Then I made it with 1 stick melted butter as in recipe and would not get done only the crust on top. First time I’ve ever cooked banana bread. Such an easy recipe, and soooo tasty. Mine was a little more dense than in the video, but delicious and moist! Did you use the same amount of coconut oil as butter? Hi, I made this today and I forgot to put in the sugar!
I added melted butter and cinnamon sugar on top, this made it sweet enough. 1 hour and 10 mins till the toothpick came out clean but when we cut it, the cake was still underdone. Flavour was good but the texture was soggy. Not sure I will try again.
I tried making however mine turned out quite dense. I also substituted granulated sugar with brown sugar. Could any of these be the reason? How many grams of banana should I use? Coz where I come from, there are just so many types of bananas in different sizes. Perhaps a metric measurement would help.