Easy, Homemade Banana Bread!

Easy banana bread loaf with several slices on a wooden board, one bowl banana bread recipe.

5 from 1 vote

Easy, Homemade Banana Bread!

A classic, from-scratch banana bread that’s soft and banana-forward with simple pantry ingredients. Everything mixes in one bowl, bakes up with a tender crumb, and slices cleanly for breakfast or snacks. A great way to use up those really ripe extra bananas sitting on the counter!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American, baked

Servings:

Calories: 217Kcal

Author: Susan Moncrieff

Ingredients

3 large bananas about 1½ cups very ripe bananas, mashed
1 ½ cups all-purpose flour
¾ cup sugar
1 teaspoon cinnamon optional
½ teaspoon salt
1 teaspoon baking soda
¼ cup butter melted
¼ cup vegetable oil or any other neutral oil
1 large egg room temperature
1 teaspoon vanilla

Instructions

Preheat the oven to 350°F (175°C).
Mix in butter, oil, eggs and vanilla into into the mashed bananas in a large mixing bowl.
Gently add sugar, flour, baking soda, salt and ground cinnamon. I use a fork and gently mix the dry ingredients that you have put on the wet, before mixing them into the wet. Mix until just combined but do not overmix.
Pour mixture into the parchment lined loaf pan and smooth the top.
Bake until a toothpick in the center comes out with a few moist crumbs, not wet batter.
9x5 pan 50 to 60 minutes.
8x4 pan 55 to 65 minutes.
Start checking at earliest time suggested. The center should read about 200 to 205 F if using an instant-read thermometer.
Remove from pan to cool 10 minutes on wire rack. Slice to serve.

Notes

Storage and Freezing

Room temperature store tightly wrapped for 2 to 3 days.
Freeze whole or sliced up to 3 months. Wrap well, then place in a freezer bag.
Thaw slices at room temperature or rewarm briefly.

Nutrition (estimate)