This simple banana bread recipe is the BEST way to use overripe bananas. It’s incredibly easy and the banana bread is always soft, moist, and delicious.
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This is one of my most popular posts. People cannot seem to get enough it! Dozens of people have told me this is now their go-to banana bread recipe. I hope it becomes yours too!
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Super Easy Banana Bread
This recipe is crazy easy. It only requires one bowl. There’s no need for a mixer. And, it doesn’t make much of a mess.
It’s so easy that people who never baked before and kids frequently make it on their own. I’ve also been told that people have made it with their toddlers, which I absolutely love. It’s the perfect opportunity for family bonding.
It’s also a great way to use overripe bananas so they don’t go to waste. I honestly think my family and partner have stopped eating bananas JUST so I make this banana bread. 😂
I HATE wasting food, so it is awesome that I can be resourceful and make my family happy.
How ripe should the bananas be?
Super ripe! The bananas should be way too soft, mushy, and not at all like what we would normally eat.
The peels should be brown and easy to remove.
As a banana ripens, the starch in the fruit converts to sugar. This makes it sweeter and more assertive in banana flavor.
The riper the banana you use, the sweeter the banana bread.
How many bananas?
This is frequently discussed in the Pinterest comments for this recipe.
My favorite amount to use is 3 bananas.
You could make it with two or four though.
I personally don’t like to use four bananas. It can make the bread TOO moist or dense.
If you only have one banana, check out my Banana Bread Cookie Recipe. It’s a fun twist on traditional banana bread.
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I adapted this recipe into the BEST Gluten-Free Banana Bread EVER. I’m seriously obsessed with it. It is very similar to this one. Just a couple small changes. 😉
You could also just swap all-purpose flour for a gluten-free one, like King Arthur’s Gluten-Free Measure for Measure Flour. With this gluten-free flour, you don’t need any additional ingredients and you use the same exact amount of flour that the recipe calls for. It’s Measure for Measure!
Lots of people have added walnuts, pecans, raisins, and/or chocolate chips to this banana bread recipe.
I have to admit… it does taste pretty great with chocolate chips.
Loaf Pan Size
I used to think there wasn’t much of a difference between a 8.5” x 4.5” loaf pan and a 9” x 5” one. But, there is!
I recently read, on the King Arthur Baking Blog, that the “1/2″ difference in each dimension translates to a 15% difference in capacity.”
Choosing the wrong-sized loaf pan can cause a recipe to fail.
This Banana Bread recipe uses a 8.5” x 4.5” loaf pan, like this Stainless Steel one with Silicone Handles. I love this bread pan. It’s durable, the perfect size, and easy-to-clean.
I double the recipe when I use a 9” x 5” loaf pan, like this Ceramic Coated Non-Stick one. If you’re using a 9″ x 5″ pan, I recommend doubling the recipe as well.
More Easy Baking Recipes
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Simple Banana Bread Recipe
- 1/3 cup Butter melted
- 3/4 cup Sugar granulated
- 2-4 Bananas very ripe
- 1 Egg large
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon ground
- 1/4 tsp Nutmeg
- 1 1/2 cups Flour
- Preheat oven to 350 degrees F.
- Prepare a loaf pan with butter, oil, or even Pam spray.
- In a mixing bowl, combine the melted butter and sugar.
- Add the bananas. Mash them then mix into the butter and sugar mixture.
- Add the egg and vanilla extract. Stir.
- Mix in the baking soda, cinnamon, nutmeg, and flour.
- Pour the batter into the prepared loaf pan.
- Bake for about 40 minutes or until an inserted toothpick comes out clean. OVEN TIMES VARY. Some people need 55 minutes. Others need 30 minutes. Please use your own judgment and the toothpick trick (insert a wooden toothpick in the middle of the bread. If it comes out clean, the bread is done. If it comes out with batter on the toothpick, please continue baking. It is not done). In a fairly new, convection oven, it takes around 40 minutes for my bread to be done.
- Remove from oven and let cool. For clean slices, please allow the bread to completely cool.
I would love to hear your thoughts! Did you make it? Was it simple and delicious? Would you change anything?