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Banana Bread Recipe Easy

  • Author: Chef Sophia
  • Total Time: 70 mins


Use those ripe bananas to make the best banana bread recipe easy. It’s moist and delicious, and it’s simple to make one bowl, no mixer required!


  • 2 to 3 medium (7″ to 7-7/8″ long) peeled very ripe bananas (approximately 1 1/4 to 1 1/2 cups mashed).
  • 1/3 cup (76g) melted unsalted or salted butter.
  • 1/2 teaspoon baking soda (not baking powder).
  • 1 pinch salt.
  • 3/4 cup (150g) sugar (1/2 cup if you want it less sweet, 1 cup if you want it more sweet).
  • 1 large beaten egg.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour


  1. Preheat the oven and prepare the pan as follows: Preheat the oven to 350°F (175°C) and butter an 8 x 4-inch loaf pan.
  2. Next Step is Mash the bananas and add the butter: Mash the ripe bananas with a fork in a mixing bowl until completely smooth. Combine the mashed bananas with the melted butter.
  3. Add the remaining components and combine: Mix in the baking soda and salt. Mix in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  4. Bake the bread as follows: Pour the batter into the loaf pan that has been prepared. Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick or wooden skewer inserted into the middle comes out clean. A few dry crumbs are OK; wet batter streaks are not. If the exterior of the loaf has browned but the middle is still damp, cover it gently with foil and bake until the loaf is thoroughly done.
  5. Cool before serving: Remove from oven and set aside for a few minutes to cool in the pan. The banana bread should then be removed from the pan and allowed to cool fully before serving. Cut into slices and serve. (A bread knife is useful for cutting pieces that aren’t crumbly.)

The banana bread will keep at room temperature for 4 days if well wrapped. Refrigerate or freeze the bread for up to 5 days for extended storage.

  • Prep Time: 10 mins
  • Cook Time: 60 mins


  • Calories: 220
  • Fat: 7g
  • Protein: 3g

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