Welcome to your new favorite way to make banana bread! It's not just another banana bread recipe. My Easy Recipe for Banana Bread Using Three Bananas is an easy one that promises delicious banana bread with minimal fuss and maximum flavor. This quick bread can be in the oven in minutes and on the table in less than 90 minutes. It is lovely as-is or slathered with cream cheese or butter. This easy banana bread recipe is delicious when eaten warm or at room temperature.
I first posted this recipe on my hobby farm blog back in 2008. Over the years, I kept trying new trends in banana bread, like using oil instead of butter and adding sour cream or Greek yogurt for added moisture. None of them were better than this simple recipe using things you probably have on hand. I deleted the other recipes because this is my tried and true ride-or-die banana bread recipe.
INGREDIENTS
For the full recipe with quantities, see the recipe card at the end of the post.
YOUR GO-TO GUIDE TO MAKING EASY BANANA BREAD:
1. Banana Prep
First things first, let's talk bananas. For the best banana bread recipe, you'll want to use overripe bananas. You know, those sitting on your counter a little too long? They're perfect for this!
I put overripe bananas in the freezer unpeeled, and let them thaw on the countertop before using. The ideal bananas for banana bread are mostly brown. Their sweet, potent banana flavor is perfect for mashing into your batter. Take your potato masher (or a sturdy fork) and mash the bananas until almost smooth.
2. Pan Sizes
When it comes to baking, not all loaf pans are created equal. For this recipe, we'll be using an 8x4-inch loaf pan. However, if you’re using a slightly larger pan, adjust the baking time slightly to ensure every banana bread loaf comes out perfect. To make banana muffins, bake in a prepared muffin tin.
3. One-Bowl Wonder
Here’s where we make things interesting: this recipe is a one-bowl wonder! Grab your large mixing bowl, and let's get to it. Start by mixing your mashed bananas with melted butter. This method infuses our bread with a rich flavor and ensures that we're keeping things simple—no electric mixer is needed here!
4. The Bake and Beyond
Once baked, let the bread cool in the pan on a cooling rack for a few minutes. This step helps it set and makes it easier to slice without crumbling. Then, transfer it out of the pan to let it cool completely. If you can't wait, a slightly warm slice is incredibly comforting, too!
5. Add-Ons and Variations
Feeling adventurous? Why not add ½ cup chocolate chips for a chocolate chip banana bread or toss in ½ cup walnuts or pecans for a classic banana nut bread? There is no need for sour cream or Greek yogurt. This is already a moist banana bread recipe.
NUTS?
I always make two loaves of banana bread because one of us likes nuts and the other doesn't. Here is my loaf with chopped walnuts.
MARY'S TWO CENTS
You probably already have most of the eight ingredients needed for this recipe; for that reason, it is rated CHEAP. It is a bit of a trash-to-treasure recipe because those overripe bananas might as easily have gone into the trash!
EQUIPMENT ESSENTIALS
You don't need much equipment for this recipe. You only need a loaf pan, mixing bowl, whisk, and rubber spatula. You can mash the bananas with a fork or a potato masher.
KEEP IT FRESH
To keep this delicious banana bread fresh, wrap it in plastic wrap or place it in an airtight container at room temperature to enjoy for up to 5 days. If you’re thinking longer-term, wrap it in aluminum foil and place it in a freezer bag. It will keep in the freezer and remain tasty for 2 months for those sudden banana bread cravings.
STEP-BY-STEP INSTRUCTIONS
- Step 1: Spray the pan with baking spray or butter a 4"x8" loaf pan.
- Step 2: Mash the bananas with a fork. Stir the melted butter into the bananas.
- Step 3: Add the baking soda, salt, sugar, beaten egg, and vanilla to the bananas.
- Step 4: Mix well to combine the wet ingredients.
- Step 5: Add the flour to the mixing bowl.
- Step 6: Whisk until flour is just combined.
- Step 7: Pour the batter into the prepared loaf pan.
- Step 8: Bake for 50 to 60 minutes at 350°F until a toothpick comes out clean.
- Step 9: Cool for 10 minutes, then remove from pan. Cool on a wire rack.
- Step 10: When cool, slice with a serrated knife and serve.
TOP BAKING TIPS
- You’ll need to be gentle when adding the flour, so fold in the flour mixture until it's just mixed through. Over-mixing can make the bread tough, and this banana bread recipe is all about that tender, moist crumb.
- Line the loaf pan with parchment paper or grease well to avoid sticking. If using parchment paper, you will still need to spray or grease the pan before and after it goes in.
- The baking time will vary depending on the size of your pan, but a good rule of thumb is between 50 and 55 minutes at 350°F. I set a timer for 48 minutes to be on the safe side. You'll know it's done when a toothpick comes out clean with just a few moist crumbs clinging to it.
- Use a serrated bread knife for nice, clean slices.
Equipment
- Medium bowl
- Whisk
- Loaf Pan (See the note above about pan sizes.)
Ingredients
- 1 ½ cups mashed banana 3 medium, very ripe bananas
- ⅓ cup unsalted or salted butter melted
- ¾ teaspoon baking soda (not baking powder)
- pinch kosher salt
- ¾ cup granulated sugar (150g)
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (205g)
Instructions
- Preheat the oven to 350°F (175°C)
- Spray with baking spray or butter a 4"x8" loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until almost smooth.
- Stir the melted butter into the mashed bananas.
- Add the baking soda, salt, sugar, beaten egg, and vanilla extract to the wet ingredients.
- Mix in the flour and pour the batter into your prepared loaf pan.
- Bake for 50 to 60 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean.
- If the top of the loaf is browned but the center is still moist, loosely tent the loaf with foil and continue baking. Check every 2-5 minutes to prevent overbaking.
- Remove from oven and let cool in the pan for a few minutes. Remove the banana bread from the pan and let cool completely on a wire rack before serving.
Nutrition
Hopefully, you're ready to start mashing bananas for this mouthwatering banana bread recipe that doesn’t skimp on flavor or texture. Whether a novice baker or a seasoned pro, this recipe is designed to make your life easier and your meals a bit sweeter. Enjoy baking!
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Clementine says
I love this banana bread it is so most and delicious with only 3 bananas! 😄🍌❤️
Mary says
I am so glad you liked it. It has become my all time favorite and I have been looking a long time!