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Simple Banana Bread Recipe – Easy, Moist, & Delicious

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Simple Banana Bread Recipe – Easy, Moist, & Delicious

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.

A sliced loaf of warm, soft, moist banana bread.

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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!

Follow Love Mischka on Pinterest for more great recipes. 

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. 

You can also used overripe bananas in these easy recipes – Banana Bread Chocolate Chip Muffins, Banana Bread Cookies, & Gluten-Free Banana Bread.

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.

Overhead view of sliced, golden brown 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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Gluten-Free Option

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!

Slices of Moist Banana Bread

Optional Add-ins

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. 

When I make this recipe into Banana Bread Chocolate Chip Muffins, I add a 1/2 cup of chocolate chips. For more info on how to make this recipe into muffins, check out this recipe here.

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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Slices of Moist Banana Bread
Print Recipe
5 from 10 votes

Simple Banana Bread Recipe

Incredibly easy banana bread that is moist, soft, and perfectly sweet.
Prep Time10 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: Banana, Banana Bread, Easy Baking, Easy Dessert Recipes
Servings: 1 loaf

Ingredients

  • 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

Instructions

  • 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. 

Video

I would love to hear your thoughts! Did you make it? Was it simple and delicious? Would you change anything?

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(115) Comments

  1. Crissy says:

    I was wondering if you have ever made it with coconut flour? I know I would need less and maybe one more egg, but I’m not sure.

    1. Mischka says:

      Hi Crissy! I have not. I’d love to know how it comes out though! Best of luck! <3

      1. Just doubled the recipe and made two loaves. Delicious! The best thing ,did not have to add a tremendous amount of oil. My new favorite bb recipe. Thanks

        1. Mischka says:

          I’m so happy you enjoy it! Thanks so much!

      2. Just tried this recipe it’s in the oven now can’t wait to try it though when it comes out and cools off. Smells wonderful cooking.

      3. Aaren says:

        Can whole wheat flour be substituted for the all purpose flour in this recipe?

      4. Rosaleen Delaney says:

        Came out very good, although I had to bake it for 1 hour and 15 minutes, I started with 40 minutes, then 10 more, then ten more, then 3 more increments of 5 minutes, it took FOREVER it seemed like! Next time I will add a pinch of Salt and Baking Powder, and probably throw in some walnuts!

        1. Mischka says:

          Hi Rosaleen, thank you for trying the recipe! It is crazy how much cooking times can vary! It even happens in my own oven with the same recipe.

          1. Sarah says:

            5 stars
            This is the new family favorite banana bread recipe. I did end up adding a pinch of salt based on the reviews I read before trying it. O tried with 3 bananas first and 2 bananas the second time around. Both took about 50 min to cook. Both turned out fantastic. Also ran out of white sugar so I made the second batch with brown sugar and it was still great!

      5. Sarah says:

        I’m making it now. Can’t wait to see how this turns out. Thanks for the easy recipe. The kids enjoyed helping.

        1. Mischka says:

          You’re very welcome! Thank you for trying it! I hope you all like it! I love hearing about kids helping. <3

      6. Mari says:

        I am making it now! Smells so good in the oven. I used 4 bananas because mine were small. Can’t wait to try it

        1. Mischka says:

          Thank you, Mari! I hope you like it!!!

      7. Jennifer says:

        I have literally tried dozens of banana bread recipes and have NEVER had them turn out like others that I taste and LOVE…until now! I always double the recipe and make two loaves. This is my 3rd time making it and the last 4 loaves have turned out perfect! I always use 6 bananas (since I double it) and follow the recipe exactly. Seriously the best banana bread recipe I have ever had! Thank you!

      8. MaryAnn says:

        Unfortunately mine did not turn out- my pan was 9×5 so I doubled it had to bake for 1 hour and 15 min and by then the top was burnt and the inside still raw…sad!

      9. Sabina says:

        5 stars
        This is my 3rd time making it and it’s perfect everytime. My daughter just LOVES it and she can be pretty picky. Just curious the measurement if I were to add chocolate chips.

        1. Thank you so much!! When I add chocolate chips, I like to use a 1/2 cup. I also reduce the amount of sugar in the recipe to 2/3 cup to make room for the additional sweetness. A lot of people add the chocolate chips without reducing the sugar and still love it though.

        2. Karen Bowling says:

          5 stars
          I made mine pecans and some of them with chocolate chips. Did in muffins. They were very good. Making more now.

      10. 5 stars
        I used the 9×5 loaf pan and it turned out just fine without doubling the recipe 🙂

      11. Rosemarie Abasolo says:

        5 stars
        This is my go to recipe! I love this recipe as so does my whole family! My aunts keep bugging me for this recipe!! Should I share the wealth lol?! Yeah…its just to yummy to keep to myself,let others taste this gem! Thank you for sharing!

    2. Amy Lewis says:

      This is a great simple recipe for banana bread. I added 1/4 tsp of salt to make the flavors pop.

    3. Do not use coconut flour that’s all I switched out and the consistency was terrible. Smelled and takes great. Texture was like sand

  2. Lori says:

    Your recipe was easy but the center was gooey. Do you know why?

    1. Mischka says:

      Hi Lori! Thank you for trying the recipe! It sounds like the bread may have needed to be baked a little longer. Oven times can vary. Did you do the toothpick check to see if it was done? (Inserting a toothpick into the loaf and seeing if it comes out clean. I will add this tip to the post.) Also, how many bananas did you use?

      1. Amber says:

        I just made this but it’s pretty dry and not very flavorful. I used 4 medium sized bananas…

        1. Mischka says:

          I’m disappointed to read this. I always experience the opposite with four bananas. Maybe it was baked too long? Oven times vary. I included more details about baking times in the post. Thank you for your feedback.

        2. Liz says:

          I’m getting ready to make your recipe. Realize there is no measurements for salt? Don’t need salt?

        3. Katie says:

          Make sure your bananas are very ripe before baking.

          1. Stephanie says:

            I’ve made this recipe numerous times and each time it is a massive hit! The last time I made it, I added chocolate chips., it was a nice addition! Thanks for posting! This is certainly a keeper!

          2. Huma Moulvi says:

            Have you ever substituted coconut oil for the butter? I was hoping to try it but not sure if it’ll turn out

      2. Althea Waters says:

        Good and very moist. Simple recipe to follow and baked in 37 minutes perfectly.

    2. Megan says:

      I also had the same problem but instead of the center, only the left side was gooey. I noticed this upon checking it with a toothpick. I used 3 bananas and you recommended. To fix the problem I kept adding time in increments of 5 until it was fully cooked.

      1. Mischka says:

        This is what I usually do with other people’s recipes. Oven times vary. It’s crazy how much they can vary by. In the future, if one side is gooey, I would increase the time AND rotate the bread in the oven. It’s possible that one side was getting more heat than the other. Thank you for trying the recipe. I hope you liked it!

    3. Ashley says:

      Mine was soupy it’s because the recipe needs baking powder as well!

      1. Mischka says:

        Oh no! If yours was soupy, it may have needed to bake longer. Classic banana bread recipes usually only include baking soda. After your suggestion, I want to try this recipe with some baking powder though. I’ll let you know how it goes!

  3. Carolyn says:

    I only had one banana. Should I put more butter and / or another egg into the mixture. It looks like it needs more moisture

    1. Mischka says:

      I have never tried to make it with one banana, so I’m not sure. What did you decide? How did it come out? Thank you for trying the recipe.

  4. Vicki says:

    Delicious recipe! In my oven it took about an hour and 5 minutes to cook. I highly recommend using the toothpick test to determine doneness. Also, I used only 3 bananas.

    1. Mischka says:

      Thank you so much, Vicki! I’m happy you enjoyed it! <3

    2. Terri says:

      Chocolate chips?

  5. Alexis LaRue says:

    I made this earlier in the week – with 1/3 cup sugar also – and it was perfect! Making 3 more batches today….hoping I don’t mess up just tripling the recipe. Ha! Stay well!

    1. Mischka says:

      Awesome! I’m happy you like it! I’m sure you did perfect tripling the recipe! Enjoy! Thank you! <3

      1. Charla says:

        Can this be made in small loaf pans?

        1. Mischka says:

          Hi Charla! Yes, it can!

  6. Teresa says:

    Soooo good! I made muffins instead.

    I only had rising flour. I also added walnuts. I/we lovedit. I shared it with my sister and she also made it and loved it
    Thank you!

    1. Mischka says:

      Yum! Adding walnuts sounds extra delicious! I’m happy you and your sister loved it! Thank you so much for trying it! <3

  7. Lacey says:

    I just made this and took it out after 40 min at 350 and it’s still raw on the inside. It’s dark brown on the outside. Any idea what happened?

    1. Mischka says:

      Hi Lacey, thank you for trying the recipe. Did you put the bread back into the oven? It needs to be baked longer. Oven times vary. Di you check it with an inserted toothpick like the recipe suggested? Thank you.

      1. Pam W says:

        Try baking it at 325. I find with my oven I have to lessen it by 25 degrees or the outside cooks to fast. And always do the toothpick test.

  8. I made this tonight with my 7 year old and the recipe was very easy for him to follow. He is a really picky eater and he LOVED it. We will definitely be making this again. Thank you for the recipe ❤️

  9. Cynthia P. says:

    Hi! I really love this recipe but I add some walnuts because I love the crunch 🙂

  10. Amy says:

    This looks so good! It’s still baking but I was excited to say that the batter tastes amazing! I also added about half a tsp of almond extract and that just added the perfect amount of flavor

  11. Alexa says:

    I made this with almond flour, because that was all I could find in quarantine land! I also added chocolate chips 🙂 So delicious! Thank you for sharing your recipe.

    1. Barbara says:

      If making muffins how much batter do you use?

  12. Hi. Made this two times now. The second was was even more enjoyable than the first one. Do you have any ideas as to how many calories this wonderful bread contains. Very very good with streusel topping. Thanks for the recipe. Rita.

  13. Jackie pryer says:

    It was really simple to make, was very scrumptious.

    1. Virginia Hatley says:

      Delicious!! This recipe came out wonderful. Golden brown and nice and moist. This will be my only recipe from now on. Thank you for sharing

      1. Sabina Acquaviva says:

        I made this today and oh my goodness my extremely picky 4 year old is on her second serving. Thank you so much. Just curious how many chocolate chips you would add to the loaf?

  14. I made your banana bread and loved it, forgot to pin it and searched high and low thru Pinterest and so happy I found it again. It’s a keeper! Made as recipe was given and was perfect, one in the oven again! Thanks

  15. Juliette Gilbert says:

    I made this with vegan Melt butter and it turned out amazingly – I’ll save this as a favourite. I baked the bread for 55 minutes.

  16. EvaK says:

    This was delicious and the perfect size. Bc of covid there’s no flour anywhere so I made this with 1 cup of oat flour (made from rolled oatmeal flakes) and half a cup of regular flour. Can’t wait to make it again!

  17. Ashlee says:

    Best banana bread! I used 3 bananas, only 1 was pretty ripe though so I also added about 7 oz of canned pineapple (keeps it so moist). Also added in a bit of flaxseed and some mini chocolate chips, followed rest of recipe exactly. Baked for about 50 min. DELICIOUS!! 🙂

  18. Virginia Hatley says:

    Delicious!! This recipe came out wonderful. Golden brown and nice and moist. This will be my only recipe from now on. Thank you for sharing

  19. Cheryl McCormack says:

    Has anyone made this with only 2 bananas? Should I add something else if I only have 2?

    1. I used 2 large bananas and it was wonderful! ☕️

  20. Sherri says:

    At first I was skeptical and didn’t think this would turn out right. This was a perfect recipe easy, moist, and delicious.

  21. Cathy says:

    This was so easy to and delicious. I used 4 bananas and added walnuts. I made 1 regular size loaf and a mini loaf. I baked it about 50 minutes. I think I might try making it in my mini Bundt pan and adding a glaze for special occasions.
    I think this will be my “go-to” banana bread recipe from now on.

  22. Pat H says:

    I love he banana bread recipe and have made it 3 times. You are right it takes 3 bananas. I tried it with 2 bananas and I was a little dry. I add chopped walnuts to the recipe. Thank you for the recipe

  23. I just made a loaf and it was so good. Family loved it❤

  24. Amanda says:

    This came out very delicious! My favorite recipe so far, I’ve only tried about 3 others. I baked it with 4 bananas, no nutmeg or cinnamon, a pinch of salt, half bread flour & all purpose, baked for 50 min. I doubled the recipe and made 2 breads. My banana bread was very moist and crumbly at the same time, extremely soft. Definitely not doughy.

  25. Rachel Villalobos says:

    Made it in a Bundt cake pan and it baked evenly. I kind of have trouble with it being raw with the loaf pan. It is so delicious!

  26. Arianna says:

    Hi just tried this and love it !! It came out amazing:) I was just wondering if you knew about how many calories this bread is?

    1. Laura says:

      Hi there, I tried the recipe following it exactly with using 3 med bananas and 40 minutes at 350 and it turned out amazing. Thanks for sharing. Definitely my favourite Banana bread recipe I have tried.

      1. Mischka says:

        Thank you so much!!!! I’m happy you enjoyed it!

    2. Mischka says:

      Hi Arianna, thank you so much! Unfortunately, I do not know how many calories there are. One day, I will sit down and figure it all out. I definitely need to start tracking my own calories again!

  27. Linda says:

    This is yummy and so simple!

  28. Karen Williams says:

    Just put in oven. I do hope it comes out good. No salt was in recipe. Thought about it afterI put in oven. I did use salted butter maybe ( I hope) this will taste ok.

    1. Mischka says:

      Hi Karen! Thank you for trying the recipe! I hope you like it! I never add salt to recipes (for health reasons) and they still taste delicious!

  29. Kassie says:

    This recipe was amazing! I added some dark chocolate chips just for fun. I will be using this recipe every time. Very moist and just enough crisp on the outer edges.

  30. StephanieC says:

    Holy moly is this a great recipe! Turned out really good and moist! I started off baking at 30 min and then added an additional 10. Since it wasn’t quite done at 40, I went in increments of 5 minutes and the bread was down at a total of 50 min 🙂 our oven sometimes can run hot so I didn’t want to over bake it which is why I started off at 30 min 🙂

  31. Jeanette Hamilton says:

    This is my first-ever attempt at banana bread and it came out perfect! I used 3 bananas and checked for doneness at 30 minutes as my oven runs a bit hot, and it was ready. It’s very moist and flavorful. I will definitely be making this again soon!

  32. Sam says:

    Usually make healthy desserts but wanted to make this for a special occasion. Omg so good!!! I didn’t have an egg so I made a chia egg instead and it was still perfect. The outside has a great texture while the inside was so moist. The perfect amount of cinnamon and nutmeg, it really elevated the bread. 10/10 am always going to use this recipe for banana bread!

    1. Mischka says:

      Thank you so much!!!

  33. Amy says:

    This is THE BEST and easiest recipe for banana bread!!! I’ve made it quite a few times during quarantine. It’s the perfect comfort food for when days are long and the world a bit scary. Thank you Mischka, for sharing this recipe with us!!

    1. Mischka says:

      Thank you so much!! I’m happy you enjoy it and that it brings some sort of comfort during these times. Stay safe! ❤️

  34. Henry says:

    I followed the recipe to a tee and it came out dry, dark, and lacking any real taste. I feel like it needed at least a cup of sugar and some salt. Disappointed and will stick to my tried and true recipe.

  35. Jackie says:

    I love this recipe! And my husband loves the results!
    Normally I find recipes on Pinterest and I immediately alter them but not this one. It is perfect exactly the way it is.
    Thank you for such an easy and tasty recipe. It is my go-to banana loaf recipe now.

  36. can i use baking powder instead of baking soda.

  37. Linda says:

    I made this today and it was so easy and delicious! Thank you for sharing!

  38. Emily says:

    Hello Mischka!! Would you know how to make this into muffins? I do not have a loaf pan but do have muffins

    1. Mischka says:

      Hi Emily! I made a post about turning the bread into muffins! (lovemischka.com/banana-bread-chocolate-chip-muffins) The muffin recipe includes chocolate chips and a little less sugar. But, you can omit the chocolate chips and use the same amount of sugar that’s listed in this Banana Bread recipe. I hope that helps! Thanks!!

  39. Ok, the absolute best banana bread that I’ve ever made and at 63 I’ve made a bunch of loaves. I too added 1/2 teas. salt and baking powder to the mix. I also topped it off by sprinkling cinnamon sugar on the top before baking. This added a little sweetness and crunch to the top. This will now be my go to recipe for banana bread. Thank you!

    1. Mischka says:

      Thank you so much!!! I LOVE the idea of sprinkling cinnamon sugar on top! I’ll have to try it! <3

      1. Peggy says:

        I made this today. It was really small. Didn’t hardly rise. I also cooked it for about 1 hr. Too was brown, toothpick cane out clean. When I cut into it, wasn’t done in the center. I am surprised there is no oil. Dough was pretty thick compared to my other banana bread I make but that calls for oil. I don’t know what the problem is. Followed recipe exactly and used 3 bananas.

  40. Charlie Thomas says:

    Such a fabulous Banana bread recipe. I’ve mixed in Monk fruit as a substitute for half the sugar. Also throw in a few crushed walnuts. It’s a
    fan favorite at my house.

  41. So easy and the best banana bread EVER!

  42. This recipe is delicious! Three bananas worked perfectly for me. Definitely took about 65 minutes in my oven, just kept checking back and toothpick testing. Yummy! Will definitely make again.

  43. […] I’ve baked (banana bread) so I’m very proud of myself. I got this recipe from LoveMischka.com, and you can be assured that it is an easy recipe and the results are oh so […]

  44. Kimberlee says:

    I’m excited about this recipe! I added Cranberries to mine just to see how it does! The batter tasted delicious! It’s in the oven now! Smells wonderful.

  45. Can you replace canned pumpkin for the bananas?

  46. Shauna says:

    I love this recipe! It came out so good. I substituted maple syrup for vanilla and it was grrrreat! I did add choc chips and it was grand. Thanks for posting !

  47. I made this recipe today! Absolutely delish and easy! I took mine out 5 minutes early, made a slit down the middle and added stuffed it with Hershey Kisses. Than I added more kisses along the slit line and put it back in for 5 min. I spread the melted Kisses. So so Yummy!

  48. Candace says:

    In the oven now!! Substituted butter for Greek yogurt and used four bananas instead of two!!! LET SEE!!

  49. I made this before it’s delicious. I tried swapping out the flour for coconut flour . I would not recommend it. Texture is like sand lol

  50. I ruined 1st batch, baking soda was at top of recipe with eggs, sugar etc. Missed bc. Wrote down recipe. Added bc with flour and spices. Excellent bread. Birds enjoyed 1st batch.

  51. Jennifer says:

    5 stars
    Super moist and delicious. I asked my husband how it is and he said, really, really, really, really delicious! I added 1/8 tsp ground cloves and 1/2 cup chopped walnuts. I always made a box mix but this recipe is so easy I’ll never do that again. Excellent recipe!

  52. Erin says:

    5 stars
    This is the best recipe, thank you!!! Made this yesterday and it’s already almost gone. I don’t have nutmeg so I used a little more cinnamon and it’s absolutely delicious

  53. Claudine says:

    How long do you bake it if you are using the larger pan and doubling the recipe?

  54. […] baseline recipe that I use is from LoveMischka. It’s a no fuss recipe that allows for all kinds substitutions, add-ins, and general […]

  55. Natalie says:

    5 stars
    Great recipe and easy! Thanks!

  56. Sylvia says:

    Looking forward to making this recipe. Why is it not printable?

    1. Thank you for the comment. I just added a printable recipe card!

  57. Jacy says:

    5 stars
    I’ve used this recipe about a dozen times now. This makes perfect banana loaf.
    It is now my very favourite banana loaf recipe. Thanks for posting. Love it!❤️

  58. 5 stars
    Just made this bread, it turned out perfect. We love it!!! Thank you for sharing. Now I’ll be experimenting with different fruits. This is a winner.

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