easy banana bread recipe

Prep time: 10 minutes  :  Cook time: 55 minutes  :  Yield: Makes one loaf or 12 muffins

Super easy to mix and clean up !  The best bananas to use for banana bread are those that are over-ripe.  The yellow peels should be all dotted with brown spots ! and the bananas inside soft and squishy.


2-3 ripe bananas, peeled (depending on the size, if around 6-7" long then use 2 bananas, use 3 bananas if smaller size)
1/3 cup melted butter or vegetable oil
3/4 cup sugar (use 1/2 cup if you would like it less sweet, use up to 1 cup if want more sweet, I used organic cane sugar)
1 egg, beaten (I like to add one additional egg or 1 egg white for more moist bread)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour (substitution:  I used 1/2 cup of oatmeal (blended in blender to almost powder) and 1 cup of whole wheat flour.  This is the more healthy route :-)

  • Preheat the oven to 350°F (175°C), and butter or oil a 4x8-inch loaf pan or muffin pan. (I have a convection toaster oven so I used it instead of oven, 325 high for 1 hour)
  • In a mixing bowl, mash the ripe bananas with a fork or potato masher until completely smooth. Stir the melted butter (OR vegetable oil) into the mashed bananas.
  • Stir in the sugar, beaten egg, and vanilla extract. 
  • Add in the mix baking soda and salt and flour.
  • Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.  ***If making muffin, baking time is a lot less, about 20 min.
  • Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)