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Easy and Simple Banana Bread

Enjoy this easy and simple banana bread with a cup of coffee or tea. Happy baking!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10

Ingredients
  

  • 3 ripe bananas mashed
  • 1/2 cup 1 stick unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 1/2 cup chopped walnuts or chocolate chips optional

Instructions
 

Preheat the Oven

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.

Mash the Bananas

  • In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.

Mix the Wet Ingredients

  • Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Stir until well combined.

Combine the Dry Ingredients

  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

Mix Everything Together

  • Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the banana bread dense.

Add Mix-Ins (Optional)

  • Fold in chopped walnuts or chocolate chips if desired.

Bake

  • Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

  • Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
  • Don’t overmix the batter: This helps keep the bread soft and moist.
  • Enhance the flavor: Add a dash of cinnamon, nutmeg, or even a swirl of peanut butter for an extra twist.
  • Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.