We’re excited to share this easy, reliable Banana Bread recipe. It’s moist, flavorful, and consistently turns out perfectly. Follow along and bake a loaf you and your family will love.

What to do with overripe bananas?

If you let bananas ripen until they’re soft and spotty, banana bread is the perfect solution. Overripe bananas lend natural sweetness and moisture to the loaf, making it soft and tender. At our house, ripe bananas almost always end up in the bread pan — it’s a favorite for breakfast, snacks, or dessert.

Why I often double this recipe

This recipe disappears quickly, so I usually double it. Two reasons: I frequently have several brown bananas to use, and one loaf rarely satisfies everyone. It freezes well too, so making an extra loaf means you’ll have homemade banana bread ready whenever you want it.

Can I add nuts to this banana bread?

You can add nuts if you like. A cup of chopped walnuts or pecans folded into the batter adds pleasant texture and a toasty flavor. Personally, I prefer my banana bread without nuts, but adding them is an easy variation that many people enjoy.

What You’ll Need

2–3 ripe bananas
1/3 cup melted butter
1/2 teaspoon salt
1 teaspoon baking soda
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

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Yield: 1 loaf

The Best Banana Bread

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
55 minutes

Ingredients

• 2–3 ripe bananas, about 1/2 cup mashed
• 1/3 cup melted butter
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, mash the ripe bananas until mostly smooth.
3. Add the melted butter, salt, and baking soda, stirring to combine.
4. Stir in the sugar, beaten egg, and vanilla until the batter is smooth.
5. Gently fold in the flour until just combined; do not overmix.
6. Pour the batter into a well-greased loaf pan and bake 45–55 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.