Easy Banana Bread Recipe {Simple and Classic Recipe}
Perhaps one of the easiest beginner baking recipes is banana bread. My take pairs ripe bananas, raw sugar, and fresh milled flour for added nutrition!
Banana bread is such a comforting bread to make with its perfect sweetness and soft crumb. Also a versatile recipe as you can decide how much sweetness to add, what kind of flour to use, and add ins like chocolate chips!
Although I make most of my recipes with sourdough, I love a quick bread recipe that I can pull together super fast and have ready in about an hour. Bonus points if the recipe uses simple ingredients I already have on hand.
Luckily this simple banana bread recipe is one that I can make almost anytime for a quick snack, breakfast, or for company!
This post contains affiliate links. I may make a small commission on sales at no extra cost to you
Try this sourdough pumpkin bread recipe!
Why you will love this recipe
Easy – This easy homemade banana bread recipe keeps it simple. Mix in one bowl for minimal clean up and no special equipment needed! This is the best recipe for a beginner baker, especially if you are new to fresh milled flour.
Quick – Ready in about an hour, you can whip this banana bread up any time of the week! Banana bread is a favorite recipe in our home because of how quick it is to pull together!
Wholesome – Using simple, wholesome ingredients, this easy recipe is not only delicious, but quite nutritious!
No waste! – If you always have over ripe bananas on the counter, this is the perfect recipe for you! Keep in mind, you can use bananas that aren’t technically over ripe for this recipe but the banana flavor may not be as strong or as sweet.
Looking for a sourdough banana bread recipe instead? Click here! (This is one of my most popular recipes!)
Try this recipe for a chocolate banana bread recipe made with sourdough starter. (Hint: make it double chocolate banana bread by adding a cup of chocolate chips!)
Ingredients needed to make this easy banana bread
- Ripe Bananas – Use 3 overripe bananas for this recipe. If you only have yellow bananas that aren’t super ripe, add 1/4 cup sugar more in the recipe.
- Sugar – I prefer to use a raw sugar like Sucanat, but white sugar works fine. You will need 1/2 cup of sugar. Sucanat is akin to brown sugar in flavor but is raw and has vitamins and minerals making it a bit healthier.
- Oil – Olive oil works so well in this recipe, but any oil you have on hand will work. Measure out 1/4 cup.
- Eggs – I use 2 eggs for this banana bread.
- Flour – You can use all purpose flour or whole wheat flour for this recipe, however I prefer to use fresh milled flour. You will need 1 1/2 cups of flour. I use the Nutrimill Grain Mill to mill my wheat berries for fresh flour.
- Vanilla Extract – Use 1 tsp vanilla.
- Salt – 1/2 tsp salt is needed.
- Baking Soda – Use 1 tsp baking soda.
Egg substitution for vegan variation: For 2 Flax Eggs, add 2 tablespoons of ground flax to a bowl and add 4 tablespoons of water. Mix and let sit for a few minutes until congealed then add to the recipe.
Looking for the best quality organic wheat berries and grains? Click here!
See recipe card below
Directions for making the best banana bread recipe
Preheat the oven to 350 degrees F.
Prepare an 8.5×4.5 loaf pan by spraying with oil or lining with a piece of parchment paper.
In a large mixing bowl, mash the bananas with a fork until no lumps remain.
To the bananas, add the oil and sugar and mix until well combined.
Next, add the vanilla extract and eggs and mix well.
Add the flour, baking soda, and salt.
Stir this mixture together until there are no dry bits of flour and you have a smooth batter. You can use an electric hand mixer to make it easier.
Pour batter into the greased loaf pan and bake in the preheated oven for 1 hour or until a toothpick comes out clean from the center of the loaf.
Cool the loaf on a wire rack or cooling rack completely before slicing and storing.
Hint: Brush with melted butter for an extra delicious loaf!
Storage
Store the loaf at room temperature on the counter for 3-4 days.
You can freeze the sliced loaf in a freezer safe bag for up to 3 months.
Variations and add-ins for this easy banana bread
Add 1 cup chocolate chips to the batter for a delicious variation.
Add 1 cup pecans and 1 cup dried fruit for a hearty and sweet loaf.
To make this loaf vegan, instead of eggs add 2 flax eggs. Each flax egg is made by adding 1 tbsp ground flax and 2 tbsp water and whisking. Let this mixture sit for a few minutes until congealed and add the recipe.
Make this batter into banana bread muffins by scooping into a 12 cup muffin tin evenly and baking at 400 degrees F for 15-18 minutes.
Make mini loaves by add the batter to mini loaf pans and baking at 350 degrees F for 20 minutes.
Absolutely! Slice first and store in a freezer safe bag or container for up to 3 months.
Yes! Simply scoop the batter into a 12 cup muffin tin evenly and bake at 400 degrees F for 15-18 minutes.
Sure! Just keep in mind that the bananas may not be as sweet and you might want to add 1/4 cup more sugar to account for that.
Easy Banana Bread Recipe {Simple and Classic Recipe}
Equipment
- 8.5×4.5 loaf pan
Ingredients
- 3 Over ripe bananas
- 1/4 cup Olive oil
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/2 cups Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
Instructions
- Preheat the oven to 350 degrees F.
- Prepare a loaf pan by spraying with oil or lining with a piece of parchment paper.
- In a large bowl mash the bananas until creamy and smooth.
- Add the oil and sugar and mix well.
- Mix in the eggs and vanilla.
- Next add the flour, salt, and baking soda.
- Whisk this mixture together until smooth and no dry bits of flour remain.
- Pour batter into the loaf pan evenly.
- Bake in preheated oven for 1 hour or until a toothpick comes out clean when put in the center of the loaf.
- Cool completely on a cooling rack before storing.
