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Banana Bread

Banana bread is a great way to use up over-ripened bananas. This recipe always comes out so soft, moist, and delicious. The best part – it is super simple to make!

I like to leave big chunks of banana for a powerful banana punch!


Banana Bread

Kim Ralph
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Bread, Breakfast, Dessert
Servings 1 loaf


  • Loaf pan


  • 1/2 cup Butter
  • 3 Large Ripe Bananas
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon


  • Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray or grease with butter and set aside.
  • Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.
  • Add the bananas to the same bowl and mash with a fork.
  • Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
  • In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
  • Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.


STORING: To keep the bread moist, allow it to cool completely, wrap it
in a layer of plastic wrap, and then store it in a freezer size zip-top bag, or a large plastic container with a tight-fitting lid. It will last on the counter for up to 3 days, or in the refrigerator for up to 6 days. Alternately, you can wrap and freeze for up to 2 months.
LOAF PAN: For this recipe you will need a standard size (approx. 9″x5″) inch loaf pan. Alternately, you can use a standard-sized muffin tin and bake the muffins for 25-30 minutes.
ADDITIONS: You can add 1 cup of chopped nuts or chocolate chips to the batter before baking, if desired.
Keyword Banana Bread
Tried this recipe?Let us know how it was!

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