How do I know when my banana bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few dry crumbs, it's ready. If there's wet batter, bake for a few more minutes and check again.

Can I use frozen bananas for this recipe?

Yes! Let frozen bananas thaw completely, then drain any excess liquid before mashing them. They may look a little mushy, but they will work perfectly in the recipe.

Why did my banana bread turn out dry?

Dry banana bread is usually the result of overbaking or using too much flour. Measure your flour correctly using the spoon-and-level method, and check your bread for doneness around the 50-minute mark.

Can I make this banana bread recipe without eggs?

Yes, you can substitute the egg with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

The Best Easy Banana Bread

Name: The Best Easy Banana Bread
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 to 4 ripe bananas (mashed); ⅓ cup melted butter; 1 egg; ¾ cup sugar; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ¼ teaspoon salt; 1 ½ cups all-purpose flour

Description

This easy banana bread recipe is soft, moist, and packed with rich banana flavor. Made with simple ingredients, it’s the perfect beginner-friendly baking recipe. Whether served for breakfast or as a sweet treat, this classic loaf comes together quickly and stays delicious for days.

Ingredients

Scale

3 to 4 ripe bananas (mashed)
⅓ cup melted butter
1 egg
¾ cup sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups all-purpose flour

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and grease a 5×9-inch loaf pan with butter or non-stick spray. For easy removal, line the pan with parchment paper.
Mash the bananas: Peel and place the bananas in a large bowl. Use a fork, spoon, or hand mixer to mash them until smooth. The more mashed, the softer your bread will be.
Combine wet ingredients: Add the melted butter, egg, sugar, vanilla extract, baking soda, and salt to the mashed bananas. Stir everything together until well combined and smooth.
Incorporate the flour: Gradually add the flour to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make the bread dense instead of light and tender.
Transfer to pan and bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, checking for doneness with a toothpick inserted into the center. If it comes out clean or with a few dry crumbs, the bread is done.
Cool before slicing: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing for the best texture.

Notes

Add-ins for variety: Stir in ½ cup of chocolate chips, walnuts, or cinnamon for extra flavor.
Healthy swaps: Replace sugar with honey, use whole wheat flour instead of all-purpose, or substitute applesauce for butter.
Storage tips: Store banana bread in an airtight container at room temperature for 3 days, in the fridge for a week, or freeze slices for up to 3 months.

Prep Time: 5 minutes
Cook Time: 1 hour
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 219
Sugar: 19g
Sodium: 228mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 2g
Cholesterol: 32mg