This Easy Banana Bread Recipe is a tried-and-true favorite with a tender crumb, big banana flavor, and simple ingredients.
authorโs note
My Go-To Banana Bread That Never Fails!
I swear bananas go from perfect to way too spotty overnight, and every time that happens, I know exactly what Iโm making: this banana bread.
Iโve tested a lot of versions over the years, but this is the one I keep coming back to because it just works. Itโs soft without being heavy, sweet but not too sweet, and has the best texture thanks to the mix of butter, oil, and mashed bananas.
The first time I made this exact version, I pulled it out of the oven and let it cool just enough to slice, and it was gone within the hour. My kids kept coming back for โjust one more slice,โ and honestly, I was doing the same thing. Now itโs my go-to anytime I see those speckled bananas sitting on the counter.
Hereโs What You Need:
| Ingredient | Tip or Swap |
|---|---|
| Bananas | Use very ripe bananas with lots of brown spots for the best flavor |
| Brown sugar | Adds moisture and a deeper flavor than just white sugar |
| Greek yogurt | Keeps the bread soft, swap with sour cream if needed |
| Butter + oil | Butter adds flavor, oil keeps it moist longer |
| Flour | Spoon and level so the bread doesnโt turn dense |
Variations
Easy Banana Bread Recipe Add-Ins
Want to spice up your banana bread? Try adding one of these:
- Chocolate chips: Stir in 1 cup with dry ingredients (mix regular and mini chips).
- Nutella: Add in a swirl of Nutella like I do in this Nutella banana bread.
- Nuts: Add 1 cup of chopped walnuts, pecans, or almonds to the dry mix.
- Flaked coconut: Mix in 1 cup of sweetened or unsweetened coconut with the dry ingredients.
How To Make This Easy Banana Bread Recipe
The full recipe is below but here are some tips while you make it.
- Preheat & Prep: Use a stand or hand mixer to mix together the sugars and eggs.
- Mix Wet Ingredients: Let the melted butter cool before adding.
- Dry Ingredients: Donโt skip siftingโthis ensures your ingredients are evenly mixed!
- Combine Wet & Dry: Avoid overmixing to keep the bread tender and moist!
- Bake: Place the loaf pan on a sheet pan to catch any drips and ensure even baking!
Storage
- Keeping it Fresh: Store this Easy Banana Bread Recipe wrapped at room temp for up to 3 days or refrigerate after day 1 for longer storage. Warm before serving.
-
Freezing: Cool completely, then wrap tightly and freeze for up to 3 months. Thaw at room temp.
More Delicious Baked Goods:
Easy Banana Bread Recipe
Equipment
- 9 x 5-inch bread pan
- Stand mixer fitted with whisk attachment
Ingredients
- 3/4 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 cup canola oil or vegetable oil
- 1/4 cup unsalted butter melted and slightly cooled
- 1-1/2 cups mashed banana 3โ4 overripe bananas
- 2 tablespoons vanilla Greek yogurt full-fat, or use sour cream
- 1-1/2 teaspoons vanilla extract
- 1-2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Optional topping 2 tablespoons brown sugar plus 1 tablespoon granulated sugar
Instructionsย
- Preheat oven to 325ยฐF and arrange the rack in the center. Lightly grease and flour a 9ร5-inch loaf pan. Remove the peels and place the bananas in a small bowl. Thoroughly mash the bananas with a fork. Melt the unsalted butter and allow it to return back to room temperature.
- Use a stand mixer fitted with the whisk attachment to beat together the brown sugar, granulated sugar, and eggs on medium speed until pale and fluffy, about 3โ5 minutes.
- Switch the mixer speed to low and slowly drizzle in the oil, then drizzle in the butter (making sure itโs cooled down from being melted). Add the mashed bananas, yogurt, and vanilla extract. Continue to mix at low speed until just combined.
- In another large bowl, mix together the flour, baking soda, cinnamon, and salt.
- Add all the dry ingredients to the wet ingredients and using a spatula (donโt use the mixer), gently fold in the dry ingredients until just combined. Donโt overmix; just fold until you donโt see any dry streaks.
- Pour the batter into the prepared loaf pan. If desired, sprinkle the 2 tablespoons of brown sugar and 1 tablespoon granulated sugar evenly over the top of the bread.
- Place the bread on a sheet pan. Bake for 50โ70 minutes (wide variance depending on the pan you use, actual heat of the oven, humidity, etc.), until lightly golden brown on top, bread springs back when you press it, and a toothpick, when inserted in the center, comes out clean or with moist crumbs.
- Remove the bread and allow it to cool in the pan for 8โ10 minutes. Invert onto a cooling rack to finish cooling and slice with a sharp serrated knife.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Banana Breadย Recipe FAQs
Put bananas on a baking tray and cook at 350ยฐF for 6-12 minutes, or until the peels get dark.
I personally love banana bread by itself, but if youโre serving it as part of a brunch, it would go well with this Bread Pudding recipe and this simple Ham and Cheese Quiche. Here are some other ideas for what to pair with this bread.
โBananas: More ripe bananas with dark spots (not bruises) are sweeter and make the bread moister and tastier. Avoid bananas that are dripping liquid.
โDonโt mix too much: Follow the mixing steps carefully. Mixing too much will make the bread dense and affect its rise.
โDonโt bake too long: Check if itโs done by inserting a toothpick in the left, center, and right sides. The bread is ready when the toothpick comes out clean or with a few moist crumbs.
This banana bread recipe was soooo good! I canโt wait to make it again:D
So thrilled to hear this! Thanks Tricia!
My hubby always says any desert I make must contain nuts and coconut, so I add one cup of each in this recipe. He says this is the best banana bread heโs ever had!
I am so thrilled to hear this! Thanks so much Teresa! ๐
I like my old banana bread recipe because it calls for ingredients that I already have on hand when my bananas are past their prime. Itโs a decent recipe, but I always wanted to up my banana bread game. Well, this recipe does just that! (No buttermilk required.) The directions are very different from my recipe which is pretty much a dump and stir version. This one takes a little more time to throw together, but Oh My Goodness, itโs SO good! Thank you, Chelsea, for a banana bread I can be proud to make and share! This recipe is a WINNER!