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.

A freshly baked banana bread loaf with several slices cut, a knife, and a cup of coffee on a tray, adorned with flowers.

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.

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INGREDIENTS
YOUR GO-TO GUIDE TO MAKING EASY BANANA BREAD:
NUTS?
MARY'S TWO CENTS
EQUIPMENT ESSENTIALS
KEEP IT FRESH
STEP-BY-STEP INSTRUCTIONS
TOP BAKING TIPS
Easy Recipe for Banana Bread Using Three Bananas
RELATED RECIPES
Comments

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.

Slices of homemade banana bread on a ceramic plate, with a pink rose and a napkin in the background on a wooden table.

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

A speckled enamel baking dish on a marble surface, flanked by red patterned cloth.

Step 1: Spray the pan with baking spray or butter a 4"x8" loaf pan.

A bowl of creamy oatmeal with a white spoon on a marble surface, next to a red and white patterned napkin.

Step 2: Mash the bananas with a fork. Stir the melted butter into the bananas.

A bowl of soup with a dollop of cream, served on a white surface with a patterned red napkin to the side.

Step 3: Add the baking soda, salt, sugar, beaten egg, and vanilla to the bananas.

A white bowl containing pancake batter with a pink whisk on a marble countertop, next to a red and white patterned cloth.

Step 4: Mix well to combine the wet ingredients.

Overhead view of a bowl with batter and flour being mixed by a pink whisk on a marble surface, next to a patterned red towel.

Step 5: Add the flour to the mixing bowl.

A bowl of cake batter with a pink whisk on a marble surface, accompanied by a red patterned kitchen towel.

Step 6: Whisk until flour is just combined.

Unbaked banana bread batter in a speckled loaf pan on a marble counter, with a pink patterned oven mitt nearby.

Step 7: Pour the batter into the prepared loaf pan.

A freshly baked loaf of bread in a colorful speckled baking dish, placed on a marble surface next to a red patterned cloth.

Step 8: Bake for 50 to 60 minutes at 350°F until a toothpick comes out clean.

A freshly baked loaf of banana bread cooling on a wire rack, with a pink patterned cloth on the side.

Step 9: Cool for 10 minutes, then remove from pan. Cool on a wire rack.

A freshly baked loaf of banana bread with several slices cut, placed on a cooling rack next to a bread knife and a floral kitchen towel.

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.