Looking for a super easy recipe for Banana Bread?

There’s something irresistibly cozy about banana bread – the kind of baked good that makes your kitchen smell like instant happiness. Whether your bananas have gone a little too soft or you just want a sweet, comforting treat, banana bread is the answer. Moist, flavorful, and endlessly customizable with nuts, chocolate, or spices, this classic quick bread has been winning hearts since the 1930s. In this guide, we’ll share tips, tricks, and delicious variations to take your banana bread game to the next level.

Oh, by the way, did you know banana bread has such a fun little backstory? It actually took off in the U.S. during the 1930s Great Depression, when folks didn’t want to waste overripe bananas. Clever home bakers started mashing them into quick breads, pairing them with flour, sugar, and eggs, and voilà – a sweet, comforting loaf that was easy to make and lasted a while. By the 1940s, recipes were popping up in magazines across the country, and the trend never really slowed down – basically, banana bread became the ultimate “use what you’ve got” kitchen hero. Over time, people started experimenting with all sorts of extras – chocolate chips, nuts, even a swirl of peanut butter – and it just kept getting better. Today, it’s a classic comfort food, perfect for breakfast, a snack, or just a little treat when life calls for something sweet and nostalgic.

Banana Bread

Super easy recipe for the perfect banana bread

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Prep Time 15

Cook Time 50

Chilling time 10

Total Time 1 15

Course Dessert

Cuisine European

Servings 10 slices

Calories 220 kcal

Ingredients

3 bananas – the riper the better
⅓ cup melted butter or vegetable oil
¾ cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 ½ cups all-purpose flour

Optional add-ins

½ cup chopped nuts – walnuts or pecans
½ cup chocolate chips
½ teaspoon ground cinnamon or all-spice

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the melted butter or oil to the mashed bananas and stir to combine.
Add the sugar, beaten egg, and vanilla extract to the banana mixture. Mix well.
Sprinkle the baking soda and salt over the banana mixture and stir to incorporate.
Gradually add the flour to the wet ingredients, stirring until just combined. Be careful not to overmix.
If using, fold in any optional add-ins such as chopped nuts, chocolate chips, or ground cinnamon.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Notes

NOTE:

If you add extras:

1/2 cup nuts: +200 calories
1/2 cup chocolate chips: +400 calories

So with both nuts and chocolate chips, each slice would be closer to 300–330 calories.

Keyword banana bread, bread, cake

Further information:

Try adding a pinch of all-spice or cinnamon for a more festive flavor.
Try using Himalayan Pink Salt instead of Salt for an added touch of crunch.
If you run out of Bananas check out or list of substitutes for Bananas.
And if you fnd you don’t have any baking soda, have a look at our suggested alternatives.

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