🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 166 (from laksa152)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa166.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://breaddad.com/easy-banana-bread-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://breaddad.com/easy-banana-bread-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/breaddad.com\/easy-banana-bread-recipe\/","crawl_time":1776007049,"first_indexed_time":1592738416,"http_code":200,"src_unparsed":"com,breaddad!\/easy-banana-bread-recipe\/ s443","src_root_hash":"1046522540185932766","history_drop_reason":null,"meta_title":"Easy Banana Bread (Classic Banana Bread) - Bread Dad","meta_descriptions":["This quick & easy banana bread recipe tastes delicious and is just like my grandma's old fashioned classic banana bread."],"attrs_boilerpipe_text":"This quick & easy banana bread recipe tastes delicious and is just like my grandma’s old fashioned classic banana bread. It takes only 10 minutes or so to make this moist banana bread before putting it in the oven. In addition, this recipe only uses simple ingredients such as flour, butter, eggs, sugar… and of course, RIPE bananas. \nSlices Of My Easy Banana Bread\nRecipe Sections\nIngredients\nInstructions\nRecipe Video\nHelpful Tips\nRecipe Rating\n4.92\nfrom\n173\nvotes\nFeatured Comment\nLauren\n“Love this recipe it is super simple to make, and it is absolutely delicious, I have made it several times and it’s been loved by everyone who has tasted it.. Adding walnuts or chocolate chips make it even more special\n!\n“\nThe key to great banana bread is RIPE bananas!\nNot green bananas. Not even perfectly yellow bananas.\nThe best bananas (for banana bread) are those bananas that are soft and have lots of small black & brown spots on the yellow banana peel. Hard unripe green or yellow bananas have too much starch and are not very flavorful. In contrast, ripe bananas are sweeter, softer and have much more delicious banana flavor. Therefore, the best tasting banana breads are made with ripe bananas!!\nClassic Banana Bread – Straight From The Oven\nAs you probably know, banana bread is a type of “quick bread”. Quick breads use baking soda and\/or baking powder to rise versus using yeast. Because quick breads rely on baking soda\/powder, they rise more quickly than yeast breads. Most banana breads need only 65-70 minutes or so in the oven before they have risen & are fully cooked. Therefore, great tasting & moist banana breads are easy AND relatively quick to make! They are a perfect dessert or lunch snack. \nFYI – Excluding the baking time, this easy banana bread recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. \nWatch the\nrecipe video\nbelow if you are confused about any of the steps\nneeded to make this banana bread recipe.\nIngredients\n1 1\/2 Cups – Mashed Bananas (\nRIPE\n)\n– 345 grams\n–\nThis is roughly 3 large bananas but\nuse exactly\n1 1\/2 cups\nof mashed ripe bananas for the best results.\n8 Tablespoons – Unsalted Butter (softened) –\n115 grams\n2 – Large Eggs –\n114 grams – Not extra large or jumbo eggs.\n1 Cup – White Granulated Sugar –\n200 grams\n– If you want a slightly “richer” flavor, you can replace the white granulated sugar with light brown sugar (packed cup).\nSee the tips section below if you want to use\nless sugar\n.\n2 Cups – All Purpose Flour –\n240 grams\n1 Teaspoon – Vanilla Extract\n– 5 milliliters\n1 Teaspoon – Baking Soda\n– 5 grams\n1 Teaspoon – Baking Powder\n– 4 grams\n1\/2 Teaspoon – Salt\n– 3 grams\nOptional\n– 1 Cup – Chocolate Chips, Fresh Blueberries, Chopped Walnuts or Chopped Pecans\nOptional\n– 1 Teaspoon – Ground Cinnamon\n– 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe.\nServings\n– Roughly 12 slices\nEquipment Needed \n– Measuring cup & spoons, mixing bowl, long wooden spoon,\n9 by 5 inch metal bread pan\n, oven mitts, silicon spatula, cooling rack and an oven.\nRecipe Video – How To Make An Easy Banana Bread\nFYI – A short ad might play in front of the recipe video.\nInstructions\nPreheat oven to 325 degrees F (163 C).\nMash bananas with a fork.\nSlice the butter into smaller chunks & then soften the butter in a microwave.\nFYI – I like to partially melt the butter for better mixability.\nHowever, do not fully melt the butter (turn it completely into a liquid). See the tips section below.\nStir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended.\nMix in the remaining ingredients. Stir until the batter is fully mixed.\nOptional\n– If you want to enhance this “basic” easy banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (e.g. chocolate chips or chopped walnuts) after you have mixed the batter.\nPour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.\nBake in the oven for 65 to 70 minutes at 325 degrees F (163 C).\nTake out of oven and\nlet the banana bread cool down in the bread pan for 10 minutes\n. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period.\nAfter 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours.\nPlease read the tips section below\nfor extra information on how to make this recipe successfully & to avoid common banana bread problems.\nYou also can watch my\nrecipe video\nto “see” how to perform each recipe step.\nIf you liked this recipe, please leave a comment below & give it a 5 star rating.\nJump to comment section\n📌\nSave this recipe\n– Bookmark or pin it\nQuick & Easy Banana Bread – Delicious!!\nKey Ingredient – Ripe Bananas!!\nHelpful Tips\nThe tips below are designed to help banana bread “novices”\nand\/or people with limited baking experience.\nClick on this “\nprint recipe\n” link if you want to print out this recipe\n. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.\nIf you would rather “see” how this recipe is made\n, please watch the\nstep-by-step recipe video\non this page. It is a short & simple video that shows you how to make this easy banana bread recipe.\nThis recipe is part of Bread Dad’s series on easy\nBanana Bread Recipes\nsuch as no butter banana bread, blueberry banana bread, eggless banana bread and chocolate chip banana bread.\nUse RIPE bananas for the best taste\n. Ripe bananas are soft and the exterior peel is yellow with many small black & brown spots. Hard yellow\/green(ish) unripe bananas are too starchy and have much less banana flavor.\nFYI – Beautiful pure yellow bananas are not fully ripe.\nIf you use UNRIPE bananas, your banana bread will taste bland!!!\nTo reduce errors (e.g. potential moisture variability) when making this easy banana bread recipe, you should\nuse EXACTLY 1 1\/2 cups of mashed bananas\n. This will help prevent banana bread problems (e.g. the banana bread being too dry or too wet).\nFYI –\nUsing 3 random-sized bananas results in a lot of moisture variability\nand this can lead to a banana bread being too wet or too dry. You will get more consistent (and successful results) if you measure the mashed bananas with a measuring cup or kitchen scale.\nIn general, 3 medium-sized bananas equal roughly 1 to 1 1\/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1\/3 to 1 2\/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!\nDon’t try to sneak in a little extra banana\nbecause you have some leftover banana (after mashing your bananas) or you want even more banana flavor in your banana bread. The extra banana will throw off the liquid-to-dry ingredients ratio of the recipe. In turn, you are more likely to get a sunken middle, an underbaked banana bread, a wet & dense banana bread and\/or a “weaker” banana bread (more likely to fall apart if it hasn’t been fully baked).\nEmergency tip #1\n–\nMissing some banana?\nFor example, the recipe calls for 1 1\/2 cups of mashed bananas but you only have 1 1\/4 cups of mashed bananas. Solution – You can add some\napplesauce, Greek yogurt or sour cream\nto replace the missing 1\/4 cup of mashed bananas. Just make sure the combined amount of mashed bananas and applesauce\/yogurt\/sour cream equals the recipe’s required 1 1\/2 cups of mashed bananas (and not more). If you don’t offset this missing amount of mashed bananas, your banana bread might come out too dry.\nApplesauce, Greek yogurt, and sour cream are often used as substitutes for mashed bananas in baking. Why? Because they have a moisture content and texture that is sort of similar to mashed bananas.\nEmergency tip #2\n– If your bananas are not fully ripe, you can add\n1 teaspoon of\nground cinnamon\nto this recipe. The use of unripe bananas results in a bland banana bread and the cinnamon helps to combat this “blandness”.\nMy recipe is designed for making ONE banana bread\n. If you try to double the recipe, you are more likely to experience potential problems such as requiring longer baking times (if baking 2 banana breads at the same time), one pan potentially having more batter than the other pan (thus one banana bread baking faster than the other), etc.\nOptional\n– You can easily turn this easy banana bread recipe into a\nbanana nut bread\nby adding 1 cup of chopped walnuts or chopped pecans.\nOptional\n– Instead of chopped nuts, you also can “enhance” this easy banana bread by adding 1 cup of\nyour family’s favorite “dessert” ingredient\nsuch as chocolate chips, fresh blueberries, golden raisins, fresh cranberries, etc.\nI prefer to use FRESH blueberries & cranberries when making banana bread because they cause fewer problems in terms of moisture variation\n. They retain their berry “shell” better than frozen blueberries & cranberries (so there is less leakage into the batter). Frozen blueberries & cranberries often burst during the freezing process. These ruptured frozen berries release juice into the batter during the baking process and this can add unplanned for moisture. In turn, this excess moisture can cause the banana bread to be too wet & underbaked.\nIf you would like to use\nfrozen blueberries or frozen cranberries\n, you should wash off any ice attached the berries and dry the berries with a paper towel. You do not want to add any excess moisture as this will throw off the liquid-to-dry ingredient ratios of the recipe and result in an underbaked banana bread.\nWhen I add chocolate chips to this recipe, I like to use mini chocolate chips\n. Mini chocolate chips spread out & “float” better in the batter. Heavier regular-sized chocolate chips will occasionally sink to the bottom of the batter. If you want to see what a banana bread looks like with mini chocolate chips, take a look at my recipe for\nMoist Chocolate Chip Banana Bread\n.\nFYI – If you use mini chocolate chips, you should use only 3\/4 of a cup (instead of 1 cup for regular chocolate chips). Why? There is more chocolate per cup with mini chips because there is less air spaces between the mini chips (versus regular sized chips).\nVisitors – What extra ingredients do you like to add to your banana breads?\nChopped walnuts? Chocolate chips? Fresh blueberries? Extra spices (such as nutmeg)? Please leave your ingredient suggestions & recipe variations in the\ncomment box below\n. They are a great help to beginners.\nVisitor variations\n– Lori topped the banana bread with a “cinnamon glaze”, Meranda “used a shot of Screwball Peanut Butter whiskey in it to make it peanut butter banana flavored”, Warren said he added “about a shot and a half of fireball whiskey it’s even better”, Melanie likes “browning the butter first”, Michelle “decided to toast the pecans in butter to make it ‘butter pecan banana bread’”, Mike used some “butterscotch pudding” to make up for missing mashed bananas, Jana likes to add a “cream cheese frosting” to the top of her banana breads, Al likes to use “almond extract” instead of vanilla extract, Wolfie said “I actually love this banana bread it was is so amazingly tasty. I added half a cup of walnuts and just a quarter cup of chocolate chip”, etc.\nBanana muffin variations\n– Shea turned my recipe into delicious muffins and said “I made this but as muffins that made 18 total. Followed the recipe exactly especially the banana ratio. I did add the optional ingredients of 1 tsp cinnamon, 1 cup of chocolate chips and 1\/2 cup chopped pecans. Rave reviews from everyone that tried it.”\nRoom temperature ingredients generally work best (e.g. soft room temperature butter). However,\nI rarely have the patience to wait for refrigerator cold butter to fully warm up to room temp (which can take 30 to 60 minutes)\n. Moreover, if the butter has not fully warmed up and is still hard, the butter is difficult to properly mix into the batter.\nTherefore, I like to slice the butter into “chunks” (so the butter will soften more easily). I then often partially melt the butter in my microwave\n(so it is mainly softened butter chunks with some melted butter in the bowl). This helps to improve the ease of mixing the batter. Microwave the butter for only 5 to 10 seconds and check to see if it needs another 5 to 10 seconds. Timing can vary based on the microwave’s power setting. Do not microwave the butter for a long time.\nDo NOT use fully melted & very hot butter\n. Very hot liquid butter can partially cook the eggs! If you accidentally completely liquify the butter, place the bowl of butter on your counter to cool down before adding the butter to the batter.\nOptional\n–\nIf you have run out of butter\nor you are trying to reduce the saturated fat in your family’s diet, you might like to try my\nNo Butter Banana Bread\n. It is very similar to this recipe… but the main difference is that it uses vegetable oil instead of butter.\nOptional\n– Some of my visitors try to get the best of both worlds. Instead of using just butter (for more flavor) or just vegetable oil (for extra moistness), they like to use a\n50\/50 mix of butter & oil\n. Therefore, instead of 8 tablespoons of butter OR 1\/2 of vegetable oil, they use 1\/4 cup (4 tablespoons) of butter\nAND\n1\/4 cup of vegetable oil. My thanks to Marilyn for this great tip!\nOptional\n– Some of my visitors (thanks Melanie for the tip!) like to use\n“browned” butter\n(instead of regular butter to make this recipe). Browned butter adds a richer & nuttier flavor (often with mild caramel or butterscotch notes) to a banana bread.\nHowever, browned butter is an advanced baking technique and\nnot recommended for beginners\n. It involves boiling the butter, which can splash or splatter and cause burns. Always be very careful with boiling butter.\nVisitors – Do you prefer to use regular butter, browned butter or vegetable oil when making banana bread?\nPlease leave your butter\/oil preference & suggestions in the\ncomment box below\n.\nWant an easy way to make your banana bread more interesting?\nSprinkle a special topping on top of the batter right before you place the pan in the oven.\nYou can sprinkle on some\nchopped walnuts (or chopped pecans)\n. I like to break the chopped walnuts into\ntiny bits\nbefore adding them on top of the batter. If the chopped walnuts are too large & heavy, they can cause the top of the banana bread to partially sink in the middle.\nYou can sprinkle some\nmini chocolate chips\non top of the batter. However, be aware that the mini chips will come out very soft from the oven and the chips can easily smudge. Therefore, if I use mini chocolate chips on top of my banana bread, I like to use baking parchment paper to “lift” the banana bread out of the pan (so I do not touch the chocolate chips on top). Of course, in order to use this method, you need to line the pan with baking parchment paper BEFORE you pour the batter into the pan.\nI prefer to use mini chocolate chips on top of my banana breads (instead of using regular-sized & heavier chocolate chip). Why? Heavier chips can cause the top of the banana bread to partially sink in the middle.\nYou can sprinkle a\nmix of brown sugar and ground cinnamon\non top of the batter for a sweeter crust. To make this mix, you combine 2 tablespoons of brown sugar and 1 teaspoon of ground sugar.\nOther topping ideas\n– Coconut flakes, powdered sugar (added after the banana bread has cooled), etc.\nVisitors – What toppings do you like to add to your banana bread?\nPlease post your topping ideas & suggestions in the\ncomment section below\n.\nOptional\n– Some people like to add\nspices (e.g. cinnamon, nutmeg, etc.)\nto their banana breads. As I stated in the “emergency tip 2” above, you can add 1 teaspoon of ground cinnamon to this recipe (especially if your bananas are not fully ripe).\nOptional\n– If you want your banana bread to have a\nslightly “richer” taste\n, you can use 1\/2 cup of light brown sugar (packed) & 1\/2 cup of white granulated sugar.\nOr\nfor an even richer flavor\n, some of my visitors like to use 1 packed cup of light brown sugar (instead of the 1 cup of white granulated sugar called for in the recipe).\nOptional\n– Some of my visitors like to make this recipe with a little less sugar (because they prefer less sweet banana breads).\nIf you prefer less sweet banana breads then you should consider adding only 2\/3 to 3\/4 cup of white granulated sugar (instead of the 1 cup of sugar called for in the recipe)\n. Just make sure to use\nfully RIPE bananas\n(or your banana bread might not taste sweet enough). The natural sweetness of fully ripe bananas will offset the modest reduction in the white granulated sugar.\nVisitors – What type of sugar do you like to use when making banana bread? And do you prefer banana breads with less added sugar?\nPlease leave your sugar preferences & suggestions in the\ncomment box below\n.\nOptional – Out of eggs or do not want to deal with the high price of eggs?\nSome of my visitors like to make an egg substitute using\nground flaxseed\n. One of my visitors (thanks Mark!) likes to replace 1 egg by combining “1 Tbsp Flaxseed Meal (Fresh Ground\/Golden Flaxseeds)” with “2.5 Tbsp Water” and then he lets “it sit in the fridge for at least an hour before I put it in the recipe.” Of course, since this recipe uses 2 large eggs, you would have to double the egg replacement ingredients (2 tablespoons of ground flaxseed and 5 tablespoons of water = roughly 2 large eggs). However, be aware that ground flaxseed + water is not exact replacement for real eggs (e.g. it doesn’t have same binding & leavening effect as eggs).\nOptional\n– Some people like to enhance the flavor by using different extracts (replacing the vanilla extract in the recipe). For example, one of my visitors likes to use\nalmond extract\n(thanks Al for the tip!).\nIf you are looking for an even moister banana bread\n, check out my recipe for a\nSuper Moist Banana Bread\n.\nUse FRESH ingredients\n(e.g. baking soda and flour) for the best results. For example, if you use stale baking soda and\/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container. Using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda\/powder may lead to rising problems and\/or leave small bitter clumps in your banana bread.\nThis recipe uses all purpose flour (and NOT bread flour)\n. Banana breads made with bread flour (instead of AP flour) are usually denser and gummier (as bread flour has more gluten than all purpose flour).\nOld flour can affect the taste of banana bread\n. Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great!\nTry to keep your ingredients (e.g. flour) in\nairtight food containers\nin order to extend their shelf life and avoid spoilage (e.g. exposure to moisture, pests and dust).\nFlour (if stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air\n. This extra moisture\nthrows off recipes\nand can lead to banana bread collapses, etc.\nThis recipe uses large eggs\n(and NOT extra large or jumbo eggs). Large eggs, extra large and jumbo eggs are different USA egg size designations. If you use extra large eggs or jumbo eggs (instead of large eggs), you will be adding too much moisture to the recipe and it could come out underbaked. According to\nWikipedia\n, the weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs).\nDo NOT use an electric mixer to mix your ingredients\n(when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon.\nAn electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy.\nThis doesn’t happen often but\nif the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”\n. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick.\nInstead of the “toothpick test”, some people like to use a\ndigital bread thermometer\nto test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200 F to 205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.\nMake sure that your oven has been completely preheated\n. Depending on the size of your oven, this can take 15 to 20 minutes. If the oven has not been properly preheated, this banana bread could come out undercooked. Use a\nportable oven thermometer\n(that hangs inside the oven) to check the interior oven temperature. This will ensure that the oven has reached the correct temperature.\nI like to bake my banana breads at 325 F (versus many of my peers who use 350 F)\n. I prefer to use a lower baking temperature because it helps to prevent the crust from potentially overbrowning (or burning) and it also results in a moister tasting banana bread. However, the tradeoff is that baking at 325 F takes a little longer than baking at 350 F.\nOptional\n–\nTo prevent your banana bread from sticking to the bottom of the bread pan\n(especially if you are using “sticky” ingredients such as chocolate chips or fresh cranberries), you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick bread pan or lining the interior of the bread pan with baking parchment paper.\nThe use of\nbaking parchment paper\nis probably the safest method to prevent your banana bread from sticking to the bottom of the bread pan.\nBaking parchment paper also allows you to\nlift the banana bread out of the pan without disturbing the top of the banana bread\n… in case you have added any special ingredients (such as chopped nuts or chocolate chips) to the top of the banana bread.\nBaking parchment paper is NOT regular paper\n. It is a specialty paper designed for use with baking.\nPlease use the suggested 9 x 5 inch bread pan\nto make this banana bread recipe. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, etc.\nMy recipes are\nbased on using a metal bread pan and NOT a glass bread pan\n. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust).\nMy recipes are\nbased on using a regular oven and NOT a convection oven\n. Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes.\nPlace your banana bread in the middle of your oven\n. If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected.\nFor the best results, I recommend using the\nright tools\nwhen making banana bread. Check out my\nBanana Bread Equipment Guide\nfor more details.\nProblem with sinking middles?\nThen check out my\nWhy Does My Banana Bread Sink In The Middle?\npage for reasons & potential solutions.\nProblem with dry banana breads?\nCheck out my\nTips For Making A Moist Banana Bread\nfor information on how to avoid making dry banana breads!\nLong-term storage\n– If you want to keep your banana bread for more than 1 or 2 days (depending on the heat & humidity in your kitchen), you will need to\nfreeze\nit. Please read Bread Dad’s\nHow To Freeze Banana Bread\nfor more details.\nIf you have a problem with a banana bread recipe,\nplease make sure that you are following the recipe exactly\n(e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda\/powder versus yeast or all purpose flour versus bread flour), etc. Please\ndon’t “wing” things with recipes\n.\nMy recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors,\nI have also included some very ROUGH European equivalents\n(e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).\nAlways wear oven mitts\/gloves when dealing with a hot oven and bread pan\n.\nFor more delicious banana bread recipes\n(e.g. cranberry banana bread, eggless banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy\nBanana Bread Recipes\n.\nIf you liked this recipe, please leave a comment below & give it a 5 star rating.\nJump to comment section\nPlan to make this again? 📌\nPin it or save it for later\nWant More Recipes? Try These Next\nBread Machine Recipes\n– 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc.\nBread Recipes\n– French bread, buttermilk bread, bagels, Italian bread, etc.\nBanana Bread Recipes\n– 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc.\nQuick Bread Recipes\n– Recipes using baking soda such as pumpkin bread, cranberry bread, etc.\nEasy Banana Bread Recipe – Questions\nWhat is banana bread?\nBanana bread is a type of sweet “quick bread” focused on the wonderful taste of bananas. It is much more similar to a muffin or cake than a sandwich-type bread. You can make many different\nbanana bread variations\nincluding\nBlueberry Banana Bread\n,\nBrown Sugar Banana Bread\n,\nCranberry Banana Bread\n,\nNo Butter Banana Bread\n,\nVegan Banana Bread\n,\nWalnut Banana Bread\n& many more. Banana breads are perfect as a snack, breakfast treat or lunch\/dinner dessert.\nBanana bread and other sweet quick bread recipes generally use baking soda and\/or baking powder as a leavening agent (which helps the banana bread to rise). Banana breads do not use slow rising bread yeast as a leavening agent (unlike regular sandwich type breads).\nCan I make banana bread without butter?\nYes, you can make banana bread without butter. You just need to substitute vegetable oil for the butter. They are almost equal substitutes. For example, 1 tablespoon of butter equals 3\/4 to 1 tablespoon of vegetable oil (depending on the oil used). In addition, when making banana bread, you should use a neutral-flavored vegetable oil (e.g. corn or canola oil). Strongly flavored vegetable oils can negatively impact the flavor of banana breads.\nMany people like to make “no butter” banana breads because they have run out of butter, they want to use a cheaper alternative to butter or they are trying to reduce the saturated fat in their diet. Therefore, if you are looking for a classic banana bread recipe made without butter, you should try my\nBanana Bread with Oil\nrecipe.\nI want to make my banana bread special. What other ingredients can I add to banana bread?\nYou can add a ton of different ingredients to a classic banana bread recipe in order to make it special & a hit with your family. Some common ingredients that people like to add to basic banana bread include blueberries, chocolate chips, cranberries, chopped walnuts, peanut butter, butterscotch chips, etc. If you would like to see recipes for a wide variety of moist banana breads with lots of different flavors, you should visit my section on\nEasy Banana Bread Variations\n.\nMy grandmother made banana bread with walnuts. Do you have a recipe for a classic banana bread with walnuts?\nIf you are looking for a banana bread with walnuts, you should try my\nWalnut Banana Bread Recipe\n. It is delicious and easy to make. In contrast, the recipe on this page is for a classic banana bread without nuts and is for people who dislike nuts or who have a nut allergy.\nIs banana bread a type of quick bread?\nYes, banana bread is a type of sweet quick bread. In the United States, quick breads are breads that use faster rising baking soda\/powder and do not use slower rising bread yeasts. Other types of quick breads include beer bread, carrot bread, cornbread, etc. Check out our\nQuick Bread Recipes\nsection for many different sweet quick bread recipes.\nI have run out of bananas. Can I make a similar type of quick bread dessert?\nIf you have run out of bananas and can’t easily get to the store, you can make an\napplesauce bread\n. An applesauce bread tastes very similar to banana bread. It just has a mild apple flavor versus a banana flavor. Moreover, an applesauce bread uses most of the same ingredients as a banana bread (well except the bananas!). You can also easily add your family’s favorite dessert ingredient (e.g. chocolate chips or blueberries) in order to “enhance” your applesauce bread and make it a special treat.\nCan I make muffins from banana bread recipes?\nYes. It is very easy to make muffins from banana bread recipes. You are essentially taking the banana bread batter, pouring\/scooping it into muffin trays and creating banana bread muffins. Check out our\nEasy Muffin Recipes\nsection for many great banana bread muffin ideas (such as our\nBlueberry Banana Muffins\n,\nCranberry Banana Muffins\n,\nChocolate Chip Banana Bread Muffins\nand\nNo Butter Banana Muffins\n).\nWhat other fruit can I add to banana bread?\nBesides bananas, you can add a huge variety of fruit to banana bread. For example, you can add fresh fruit such as\nblueberries\n,\ncranberries\n,\nstrawberries\n, etc. You can also add dried fruit such as\ngolden raisins\n, dried cranberries, etc. You can also mix & match! Anyone for blueberry & cranberry banana bread?!!\nIf you liked this recipe, please leave a comment below & give us a 5 star rating.\nJump to comment section\nReference Sources\nWikipedia,\nBanana\nWikipedia,\nBanana Bread\nThis quick & easy banana bread recipe tastes delicious and is just like my grandma's old fashioned classic banana bread. It takes only 10 minutes or so to make this banana bread before putting in the oven. In addition, it only uses simple ingredients such as butter, eggs, sugar… and of course, bananas. For more great banana bread recipes, please visit Bread Dad (BreadDad.com).\nPrep Time\n10\nminutes\nCook Time\n1\nhour\n10\nminutes\nTotal Time\n1\nhour\n20\nminutes\nCourse:\nAppetizer, Breakfast, Dessert, Dinner, Lunch, Snack\nCuisine:\nAmerican\nKeyword:\nbanana bread, banana bread recipe, classic banana bread, classic banana bread recipe, easy banana bread, easy banana bread recipe, quick & easy banana bread\nServings:\n12\nSlices\nCalories:\n245\nkcal\n1 1\/2\nCups\nMashed Bananas\n(\nRIPE\n)\nThis is roughly 3 large bananas but use\nexactly\n1 1\/2 cups\nof mashed ripe bananas for the best results.\n8\nTablespoons\nUnsalted Butter\n(softened)\n2\nEggs\n(large)\n1\nCup\nWhite Granulated Sugar\n– If you want a slightly \"richer\" flavor, you can replace the white granulated sugar with light brown sugar (packed cup).\n2\nCups\nAll Purpose Flour\n1\nTeaspoon\nVanilla Extract\n1\nTeaspoon\nBaking Soda\n1\nTeaspoon\nBaking Powder\n1\/2\nTeaspoon\nSalt\nPreheat oven to 325 degrees F (163 C).\nMash bananas with a fork.\nSlice the butter into smaller chunks & then soften the butter in a microwave.\nFYI – I like to partially melt the butter for better mixability.\nHowever, do not fully melt the butter (turn it completely into a liquid).\nStir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended.\nMix in remaining ingredients. Stir until the batter is fully mixed.\nOptional\n– If you want to enhance this easy “basic” banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.\nPour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.\nBake in the oven for 65 to 70 minutes at 325 degree F (163 C).\nTake out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period.\nAfter 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours.\nWatch my recipe video on Bread Dad (BreadDad.com) if you want to see how each recipe step is done.\nThis is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. \nLegal Disclaimer\nThe nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.\nServing:\n1\nSlice\n|\nCalories:\n245\nkcal\n|\nCarbohydrates:\n39\ng\n|\nProtein:\n3\ng\n|\nFat:\n9\ng\n|\nSaturated Fat:\n5\ng\n|\nCholesterol:\n47\nmg\n|\nSodium:\n236\nmg\n|\nPotassium:\n141\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n20\ng\n|\nVitamin A:\n292\nIU\n|\nVitamin C:\n3\nmg\n|\nCalcium:\n31\nmg\n|\nIron:\n1\nmg\nRelated Recipes\nBanana Nut Bread\n– Chopped walnuts\nNo Butter Banana Bread\nNo Egg Banana Bread\n2 Banana Bread\n4 Banana Bread\nBread Machine Banana Bread\nPlease leave a comment & recipe in the comment box below. Thanks!","attrs_markdown":"[Bread Dad](https:\/\/breaddad.com\/)\n\n- [Bread Machine](https:\/\/breaddad.com\/bread-machine-recipes\/)\n- [Bread](https:\/\/breaddad.com\/list-of-bread-recipes\/)\n- [Banana Bread](https:\/\/breaddad.com\/banana-bread-recipes\/)\n- [Quick Bread](https:\/\/breaddad.com\/quick-bread-recipes\/)\n\n[![go to homepage](https:\/\/breaddad.com\/wp-content\/uploads\/2025\/05\/logo-bread-dad-44.png.png)](https:\/\/breaddad.com\/)\n\n- [Bread Machine Recipes](https:\/\/breaddad.com\/bread-machine-recipes\/)\n- [Bread Recipes](https:\/\/breaddad.com\/list-of-bread-recipes\/)\n- [Banana Bread Recipes](https:\/\/breaddad.com\/banana-bread-recipes\/)\n- [Follow Me](https:\/\/breaddad.com\/follow-me\/)\n\n[![Homepage link](https:\/\/breaddad.com\/wp-content\/uploads\/2025\/05\/logo-bread-dad-44.png.png)](https:\/\/breaddad.com\/)\n\n- [Bread Machine Recipes](https:\/\/breaddad.com\/bread-machine-recipes\/)\n- [Bread Recipes](https:\/\/breaddad.com\/list-of-bread-recipes\/)\n- [Banana Bread Recipes](https:\/\/breaddad.com\/banana-bread-recipes\/)\n- [Follow Me](https:\/\/breaddad.com\/follow-me\/)\n\n[×](https:\/\/breaddad.com\/easy-banana-bread-recipe\/)\n\n[Home](https:\/\/breaddad.com\/)\n\n# Easy Banana Bread (Classic Banana Bread)\nThis quick & easy banana bread recipe tastes delicious and is just like my grandma’s old fashioned classic banana bread. It takes only 10 minutes or so to make this moist banana bread before putting it in the oven. In addition, this recipe only uses simple ingredients such as flour, butter, eggs, sugar… and of course, RIPE bananas.\n\n**Slices Of My Easy Banana Bread**\n\n![Slices of easy banana bread on white plate.](https:\/\/breaddad.com\/wp-content\/uploads\/2024\/07\/easy-banana-bread-9.jpg)\n\n**Recipe Sections**\n\n1. [Ingredients](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#ingredients)\n2. [Instructions](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#instructions)\n3. [Recipe Video](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#video)\n4. [Helpful Tips](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#tips)\n\n|   |\n|---|\n| **Recipe Rating**4\\.92 from 173 votes**Featured Comment** **Lauren** *“Love this recipe it is super simple to make, and it is absolutely delicious, I have made it several times and it’s been loved by everyone who has tasted it.. Adding walnuts or chocolate chips make it even more special*\\!*“* |\n\n**The key to great banana bread is RIPE bananas\\!** Not green bananas. Not even perfectly yellow bananas.The best bananas (for banana bread) are those bananas that are soft and have lots of small black & brown spots on the yellow banana peel. Hard unripe green or yellow bananas have too much starch and are not very flavorful. In contrast, ripe bananas are sweeter, softer and have much more delicious banana flavor. Therefore, the best tasting banana breads are made with ripe bananas!\\!\n\n**Classic Banana Bread – Straight From The Oven**\n\n![Classic banana bread in bread pan on wire cooling rack.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C\/svg%3E)\n\nAs you probably know, banana bread is a type of “quick bread”. Quick breads use baking soda and\/or baking powder to rise versus using yeast. Because quick breads rely on baking soda\/powder, they rise more quickly than yeast breads. Most banana breads need only 65-70 minutes or so in the oven before they have risen & are fully cooked. Therefore, great tasting & moist banana breads are easy AND relatively quick to make! They are a perfect dessert or lunch snack.\n\nFYI – Excluding the baking time, this easy banana bread recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. **Watch the [recipe video](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#video) below if you are confused about any of the steps** needed to make this banana bread recipe.\n\n**Ingredients**\n\n- 1 1\/2 Cups – Mashed Bananas (**RIPE**) *– 345 grams* – *This is roughly 3 large bananas but **use exactly** **1 1\/2 cups** of mashed ripe bananas for the best results.*\n- 8 Tablespoons – Unsalted Butter (softened) – *115 grams*\n- 2 – Large Eggs – *114 grams – Not extra large or jumbo eggs.*\n- 1 Cup – White Granulated Sugar – *200 grams* *– If you want a slightly “richer” flavor, you can replace the white granulated sugar with light brown sugar (packed cup).* *See the tips section below if you want to use **less sugar**.*\n- 2 Cups – All Purpose Flour – *240 grams*\n- 1 Teaspoon – Vanilla Extract *– 5 milliliters*\n- 1 Teaspoon – Baking Soda *– 5 grams*\n- 1 Teaspoon – Baking Powder *– 4 grams*\n- 1\/2 Teaspoon – Salt *– 3 grams*\n- **Optional** – 1 Cup – Chocolate Chips, Fresh Blueberries, Chopped Walnuts or Chopped Pecans\n- **Optional** – 1 Teaspoon – Ground Cinnamon *– 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe.*\n\n**Servings** – Roughly 12 slices\n\n**Equipment Needed** – Measuring cup & spoons, mixing bowl, long wooden spoon, **9 by 5 inch metal bread pan**, oven mitts, silicon spatula, cooling rack and an oven.\n\n**Recipe Video – How To Make An Easy Banana Bread**\n\n*FYI – A short ad might play in front of the recipe video.*\n\n**Instructions**\n\n- Preheat oven to 325 degrees F (163 C).\n- Mash bananas with a fork.\n- Slice the butter into smaller chunks & then soften the butter in a microwave. *FYI – I like to partially melt the butter for better mixability.* *However, do not fully melt the butter (turn it completely into a liquid). See the tips section below.*\n- Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended.\n- Mix in the remaining ingredients. Stir until the batter is fully mixed.\n- **Optional** – If you want to enhance this “basic” easy banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (e.g. chocolate chips or chopped walnuts) after you have mixed the batter.\n- Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.\n- Bake in the oven for 65 to 70 minutes at 325 degrees F (163 C).\n- Take out of oven and **let the banana bread cool down in the bread pan for 10 minutes**. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period.\n- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours.\n- **Please read the tips section below** for extra information on how to make this recipe successfully & to avoid common banana bread problems.\n- **You also can watch my [recipe video](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#video)** to “see” how to perform each recipe step.\n\n**If you liked this recipe, please leave a comment below & give it a 5 star rating.** **[Jump to comment section](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please)**\n\n**📌** **Save this recipe** – Bookmark or pin it\n\n|   |\n|---|\n| **Love bread machine recipes?** Then  subscribe to **[my email newsletter](https:\/\/mailchi.mp\/breaddad\/bread-dad-recipe-newsletter)** |\n\n**Quick & Easy Banana Bread – Delicious!\\!**\n\n![Easy banana bread recipe on wooden cutting board.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='640'%20height='481'%20viewBox='0%200%20640%20481'%3E%3C\/svg%3E)\n\n**Key Ingredient – Ripe Bananas!\\!**\n\n![Ripe bananas on wooden cutting board.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C\/svg%3E)\n\n**Helpful Tips**\n\n- **The tips below are designed to help banana bread “novices”** and\/or people with limited baking experience.\n- **Click on this “[print recipe](https:\/\/breaddad.com\/wprm_print\/recipe\/3815)” link if you want to print out this recipe**. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.\n- **If you would rather “see” how this recipe is made**, please watch the [step-by-step recipe video](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#video) on this page. It is a short & simple video that shows you how to make this easy banana bread recipe.\n- **This recipe is part of Bread Dad’s series on easy [Banana Bread Recipes](https:\/\/breaddad.com\/banana-bread-recipes\/)** such as no butter banana bread, blueberry banana bread, eggless banana bread and chocolate chip banana bread.\n\n- **Use RIPE bananas for the best taste**. Ripe bananas are soft and the exterior peel is yellow with many small black & brown spots. Hard yellow\/green(ish) unripe bananas are too starchy and have much less banana flavor.\n- FYI – Beautiful pure yellow bananas are not fully ripe.\n- **If you use UNRIPE bananas, your banana bread will taste bland!!\\!**\n- To reduce errors (e.g. potential moisture variability) when making this easy banana bread recipe, you should **use EXACTLY 1 1\/2 cups of mashed bananas**. This will help prevent banana bread problems (e.g. the banana bread being too dry or too wet).\n- FYI – **Using 3 random-sized bananas results in a lot of moisture variability** and this can lead to a banana bread being too wet or too dry. You will get more consistent (and successful results) if you measure the mashed bananas with a measuring cup or kitchen scale.\n- In general, 3 medium-sized bananas equal roughly 1 to 1 1\/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1\/3 to 1 2\/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours\\!\n- **Don’t try to sneak in a little extra banana** because you have some leftover banana (after mashing your bananas) or you want even more banana flavor in your banana bread. The extra banana will throw off the liquid-to-dry ingredients ratio of the recipe. In turn, you are more likely to get a sunken middle, an underbaked banana bread, a wet & dense banana bread and\/or a “weaker” banana bread (more likely to fall apart if it hasn’t been fully baked).\n\n- **Emergency tip \\#1** – **Missing some banana?** For example, the recipe calls for 1 1\/2 cups of mashed bananas but you only have 1 1\/4 cups of mashed bananas. Solution – You can add some **applesauce, Greek yogurt or sour cream** to replace the missing 1\/4 cup of mashed bananas. Just make sure the combined amount of mashed bananas and applesauce\/yogurt\/sour cream equals the recipe’s required 1 1\/2 cups of mashed bananas (and not more). If you don’t offset this missing amount of mashed bananas, your banana bread might come out too dry.\n- Applesauce, Greek yogurt, and sour cream are often used as substitutes for mashed bananas in baking. Why? Because they have a moisture content and texture that is sort of similar to mashed bananas.\n- **Emergency tip \\#2** – If your bananas are not fully ripe, you can add **1 teaspoon of** **ground cinnamon** to this recipe. The use of unripe bananas results in a bland banana bread and the cinnamon helps to combat this “blandness”.\n- **My recipe is designed for making ONE banana bread**. If you try to double the recipe, you are more likely to experience potential problems such as requiring longer baking times (if baking 2 banana breads at the same time), one pan potentially having more batter than the other pan (thus one banana bread baking faster than the other), etc.\n\n- **Optional** – You can easily turn this easy banana bread recipe into a **banana nut bread** by adding 1 cup of chopped walnuts or chopped pecans.\n- **Optional** – Instead of chopped nuts, you also can “enhance” this easy banana bread by adding 1 cup of **your family’s favorite “dessert” ingredient** such as chocolate chips, fresh blueberries, golden raisins, fresh cranberries, etc.\n- **I prefer to use FRESH blueberries & cranberries when making banana bread because they cause fewer problems in terms of moisture variation**. They retain their berry “shell” better than frozen blueberries & cranberries (so there is less leakage into the batter). Frozen blueberries & cranberries often burst during the freezing process. These ruptured frozen berries release juice into the batter during the baking process and this can add unplanned for moisture. In turn, this excess moisture can cause the banana bread to be too wet & underbaked.\n- If you would like to use **frozen blueberries or frozen cranberries**, you should wash off any ice attached the berries and dry the berries with a paper towel. You do not want to add any excess moisture as this will throw off the liquid-to-dry ingredient ratios of the recipe and result in an underbaked banana bread.\n- **When I add chocolate chips to this recipe, I like to use mini chocolate chips**. Mini chocolate chips spread out & “float” better in the batter. Heavier regular-sized chocolate chips will occasionally sink to the bottom of the batter. If you want to see what a banana bread looks like with mini chocolate chips, take a look at my recipe for [Moist Chocolate Chip Banana Bread](https:\/\/breaddad.com\/moist-chocolate-chip-banana-bread\/).\n- FYI – If you use mini chocolate chips, you should use only 3\/4 of a cup (instead of 1 cup for regular chocolate chips). Why? There is more chocolate per cup with mini chips because there is less air spaces between the mini chips (versus regular sized chips).\n- **Visitors – What extra ingredients do you like to add to your banana breads?** Chopped walnuts? Chocolate chips? Fresh blueberries? Extra spices (such as nutmeg)? Please leave your ingredient suggestions & recipe variations in the [comment box below](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please). They are a great help to beginners.\n- **Visitor variations** – Lori topped the banana bread with a “cinnamon glaze”, Meranda “used a shot of Screwball Peanut Butter whiskey in it to make it peanut butter banana flavored”, Warren said he added “about a shot and a half of fireball whiskey it’s even better”, Melanie likes “browning the butter first”, Michelle “decided to toast the pecans in butter to make it ‘butter pecan banana bread’”, Mike used some “butterscotch pudding” to make up for missing mashed bananas, Jana likes to add a “cream cheese frosting” to the top of her banana breads, Al likes to use “almond extract” instead of vanilla extract, Wolfie said “I actually love this banana bread it was is so amazingly tasty. I added half a cup of walnuts and just a quarter cup of chocolate chip”, etc.\n- **Banana muffin variations** – Shea turned my recipe into delicious muffins and said “I made this but as muffins that made 18 total. Followed the recipe exactly especially the banana ratio. I did add the optional ingredients of 1 tsp cinnamon, 1 cup of chocolate chips and 1\/2 cup chopped pecans. Rave reviews from everyone that tried it.”\n\n- Room temperature ingredients generally work best (e.g. soft room temperature butter). However, **I rarely have the patience to wait for refrigerator cold butter to fully warm up to room temp (which can take 30 to 60 minutes)**. Moreover, if the butter has not fully warmed up and is still hard, the butter is difficult to properly mix into the batter.\n- **Therefore, I like to slice the butter into “chunks” (so the butter will soften more easily). I then often partially melt the butter in my microwave** (so it is mainly softened butter chunks with some melted butter in the bowl). This helps to improve the ease of mixing the batter. Microwave the butter for only 5 to 10 seconds and check to see if it needs another 5 to 10 seconds. Timing can vary based on the microwave’s power setting. Do not microwave the butter for a long time.\n- **Do NOT use fully melted & very hot butter**. Very hot liquid butter can partially cook the eggs! If you accidentally completely liquify the butter, place the bowl of butter on your counter to cool down before adding the butter to the batter.\n\n- **Optional** – **If you have run out of butter** or you are trying to reduce the saturated fat in your family’s diet, you might like to try my [No Butter Banana Bread](https:\/\/breaddad.com\/banana-bread-with-oil-no-butter\/). It is very similar to this recipe… but the main difference is that it uses vegetable oil instead of butter.\n- **Optional** – Some of my visitors try to get the best of both worlds. Instead of using just butter (for more flavor) or just vegetable oil (for extra moistness), they like to use a **50\/50 mix of butter & oil**. Therefore, instead of 8 tablespoons of butter OR 1\/2 of vegetable oil, they use 1\/4 cup (4 tablespoons) of butter **AND** 1\/4 cup of vegetable oil. My thanks to Marilyn for this great tip\\!\n- **Optional** – Some of my visitors (thanks Melanie for the tip!) like to use **“browned” butter** (instead of regular butter to make this recipe). Browned butter adds a richer & nuttier flavor (often with mild caramel or butterscotch notes) to a banana bread.\n- However, browned butter is an advanced baking technique and **not recommended for beginners**. It involves boiling the butter, which can splash or splatter and cause burns. Always be very careful with boiling butter.\n- **Visitors – Do you prefer to use regular butter, browned butter or vegetable oil when making banana bread?** Please leave your butter\/oil preference & suggestions in the [comment box below](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please).\n\n- **Want an easy way to make your banana bread more interesting?** Sprinkle a special topping on top of the batter right before you place the pan in the oven.\n- You can sprinkle on some **chopped walnuts (or chopped pecans)**. I like to break the chopped walnuts into **tiny bits** before adding them on top of the batter. If the chopped walnuts are too large & heavy, they can cause the top of the banana bread to partially sink in the middle.\n- You can sprinkle some **mini chocolate chips** on top of the batter. However, be aware that the mini chips will come out very soft from the oven and the chips can easily smudge. Therefore, if I use mini chocolate chips on top of my banana bread, I like to use baking parchment paper to “lift” the banana bread out of the pan (so I do not touch the chocolate chips on top). Of course, in order to use this method, you need to line the pan with baking parchment paper BEFORE you pour the batter into the pan.\n- I prefer to use mini chocolate chips on top of my banana breads (instead of using regular-sized & heavier chocolate chip). Why? Heavier chips can cause the top of the banana bread to partially sink in the middle.\n- You can sprinkle a **mix of brown sugar and ground cinnamon** on top of the batter for a sweeter crust. To make this mix, you combine 2 tablespoons of brown sugar and 1 teaspoon of ground sugar.\n- **Other topping ideas** – Coconut flakes, powdered sugar (added after the banana bread has cooled), etc.\n- **Visitors – What toppings do you like to add to your banana bread?** Please post your topping ideas & suggestions in the [comment section below](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please).\n\n- **Optional** – Some people like to add **spices (e.g. cinnamon, nutmeg, etc.)** to their banana breads. As I stated in the “emergency tip 2” above, you can add 1 teaspoon of ground cinnamon to this recipe (especially if your bananas are not fully ripe).\n- **Optional** – If you want your banana bread to have a **slightly “richer” taste**, you can use 1\/2 cup of light brown sugar (packed) & 1\/2 cup of white granulated sugar.\n- Or **for an even richer flavor**, some of my visitors like to use 1 packed cup of light brown sugar (instead of the 1 cup of white granulated sugar called for in the recipe).\n- **Optional** – Some of my visitors like to make this recipe with a little less sugar (because they prefer less sweet banana breads). **If you prefer less sweet banana breads then you should consider adding only 2\/3 to 3\/4 cup of white granulated sugar (instead of the 1 cup of sugar called for in the recipe)**. Just make sure to use **fully RIPE bananas** (or your banana bread might not taste sweet enough). The natural sweetness of fully ripe bananas will offset the modest reduction in the white granulated sugar.\n- **Visitors – What type of sugar do you like to use when making banana bread? And do you prefer banana breads with less added sugar?** Please leave your sugar preferences & suggestions in the [comment box below](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please).\n\n- **Optional – Out of eggs or do not want to deal with the high price of eggs?** Some of my visitors like to make an egg substitute using **ground flaxseed**. One of my visitors (thanks Mark!) likes to replace 1 egg by combining “1 Tbsp Flaxseed Meal (Fresh Ground\/Golden Flaxseeds)” with “2.5 Tbsp Water” and then he lets “it sit in the fridge for at least an hour before I put it in the recipe.” Of course, since this recipe uses 2 large eggs, you would have to double the egg replacement ingredients (2 tablespoons of ground flaxseed and 5 tablespoons of water = roughly 2 large eggs). However, be aware that ground flaxseed + water is not exact replacement for real eggs (e.g. it doesn’t have same binding & leavening effect as eggs).\n- **Optional** – Some people like to enhance the flavor by using different extracts (replacing the vanilla extract in the recipe). For example, one of my visitors likes to use **almond extract** (thanks Al for the tip!).\n- **If you are looking for an even moister banana bread**, check out my recipe for a [Super Moist Banana Bread](https:\/\/breaddad.com\/super-moist-banana-bread\/).\n\n- **Use FRESH ingredients** (e.g. baking soda and flour) for the best results. For example, if you use stale baking soda and\/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container. Using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda\/powder may lead to rising problems and\/or leave small bitter clumps in your banana bread.\n- **This recipe uses all purpose flour (and NOT bread flour)**. Banana breads made with bread flour (instead of AP flour) are usually denser and gummier (as bread flour has more gluten than all purpose flour).\n- **Old flour can affect the taste of banana bread**. Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great\\!\n- **Try to keep your ingredients (e.g. flour) in [airtight food containers](https:\/\/breaddad.com\/banana-bread-equipment\/)** in order to extend their shelf life and avoid spoilage (e.g. exposure to moisture, pests and dust).\n- **Flour (if stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air**. This extra moisture **throws off recipes** and can lead to banana bread collapses, etc.\n\n- **This recipe uses large eggs** (and NOT extra large or jumbo eggs). Large eggs, extra large and jumbo eggs are different USA egg size designations. If you use extra large eggs or jumbo eggs (instead of large eggs), you will be adding too much moisture to the recipe and it could come out underbaked. According to [Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Chicken_egg_sizes), the weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs).\n- **Do NOT use an electric mixer to mix your ingredients** (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. **An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy.**\n\n- This doesn’t happen often but **if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”**. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick.\n- **Instead of the “toothpick test”, some people like to use a [digital bread thermometer](https:\/\/breaddad.com\/bread-thermometers\/)** to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200 F to 205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.\n- **Make sure that your oven has been completely preheated**. Depending on the size of your oven, this can take 15 to 20 minutes. If the oven has not been properly preheated, this banana bread could come out undercooked. Use a [portable oven thermometer](https:\/\/breaddad.com\/bread-thermometers\/) (that hangs inside the oven) to check the interior oven temperature. This will ensure that the oven has reached the correct temperature.\n- **I like to bake my banana breads at 325 F (versus many of my peers who use 350 F)**. I prefer to use a lower baking temperature because it helps to prevent the crust from potentially overbrowning (or burning) and it also results in a moister tasting banana bread. However, the tradeoff is that baking at 325 F takes a little longer than baking at 350 F.\n\n- **Optional** – **To prevent your banana bread from sticking to the bottom of the bread pan** (especially if you are using “sticky” ingredients such as chocolate chips or fresh cranberries), you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick bread pan or lining the interior of the bread pan with baking parchment paper.\n- The use of **baking parchment paper** is probably the safest method to prevent your banana bread from sticking to the bottom of the bread pan.\n- Baking parchment paper also allows you to **lift the banana bread out of the pan without disturbing the top of the banana bread**… in case you have added any special ingredients (such as chopped nuts or chocolate chips) to the top of the banana bread.\n- **Baking parchment paper is NOT regular paper**. It is a specialty paper designed for use with baking.\n\n- **Please use the suggested 9 x 5 inch bread pan** to make this banana bread recipe. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, etc.\n- My recipes are **based on using a metal bread pan and NOT a glass bread pan**. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust).\n- My recipes are **based on using a regular oven and NOT a convection oven**. Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes.\n- **Place your banana bread in the middle of your oven**. If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected.\n- For the best results, I recommend using the **right tools** when making banana bread. Check out my [Banana Bread Equipment Guide](https:\/\/breaddad.com\/banana-bread-equipment\/) for more details.\n\n- **Problem with sinking middles?** Then check out my [Why Does My Banana Bread Sink In The Middle?](https:\/\/breaddad.com\/why-does-my-banana-bread-sink-in-the-middle\/) page for reasons & potential solutions.\n- **Problem with dry banana breads?** Check out my [Tips For Making A Moist Banana Bread](https:\/\/breaddad.com\/dry-banana-bread-2\/) for information on how to avoid making dry banana breads\\!\n- **Long-term storage** – If you want to keep your banana bread for more than 1 or 2 days (depending on the heat & humidity in your kitchen), you will need to **freeze** it. Please read Bread Dad’s [How To Freeze Banana Bread](https:\/\/breaddad.com\/how-to-freeze-banana-bread\/) for more details.\n\n- If you have a problem with a banana bread recipe, **please make sure that you are following the recipe exactly** (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda\/powder versus yeast or all purpose flour versus bread flour), etc. Please **don’t “wing” things with recipes**.\n- My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, **I have also included some very ROUGH European equivalents** (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).\n- **Always wear oven mitts\/gloves when dealing with a hot oven and bread pan**.\n- **For more delicious banana bread recipes** (e.g. cranberry banana bread, eggless banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy [Banana Bread Recipes](https:\/\/breaddad.com\/banana-bread-recipes\/).\n\n**If you liked this recipe, please leave a comment below & give it a 5 star rating.** **[Jump to comment section](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please)**\n\nPlan to make this again? 📌**Pin it or save it for later**\n\n**Want More Recipes? Try These Next**\n\n1. [**Bread Machine Recipes**](https:\/\/breaddad.com\/bread-machine-recipes\/) – 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc.\n2. [**Bread Recipes**](https:\/\/breaddad.com\/list-of-bread-recipes\/) – French bread, buttermilk bread, bagels, Italian bread, etc.\n3. [**Banana Bread Recipes**](https:\/\/breaddad.com\/banana-bread-recipes\/) – 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc.\n4. [**Quick Bread Recipes**](https:\/\/breaddad.com\/quick-bread-recipes\/) – Recipes using baking soda such as pumpkin bread, cranberry bread, etc.\n\n|   |\n|---|\n| 🥖**Want to make your bread even better?** 1\\. Explore [**bread machines**](https:\/\/breaddad.com\/best-bread-machines\/) that I own & use 2\\. [**Essential tools**](https:\/\/breaddad.com\/banana-bread-equipment\/) that make baking easier |\n\n**Easy Banana Bread Recipe – Questions**\n\n**What is banana bread?**\n\nBanana bread is a type of sweet “quick bread” focused on the wonderful taste of bananas. It is much more similar to a muffin or cake than a sandwich-type bread. You can make many different [banana bread variations](https:\/\/breaddad.com\/banana-bread-recipes\/) including [Blueberry Banana Bread](https:\/\/breaddad.com\/blueberry-banana-bread\/), [Brown Sugar Banana Bread](https:\/\/breaddad.com\/brown-sugar-banana-bread\/), [Cranberry Banana Bread](https:\/\/breaddad.com\/cranberry-banana-bread\/), [No Butter Banana Bread](https:\/\/breaddad.com\/banana-bread-with-oil-no-butter\/), [Vegan Banana Bread](https:\/\/breaddad.com\/easy-vegan-banana-bread-recipe-no-eggs-no-butter\/), [Walnut Banana Bread](https:\/\/breaddad.com\/easy-banana-nut-bread\/) & many more. Banana breads are perfect as a snack, breakfast treat or lunch\/dinner dessert.\n\nBanana bread and other sweet quick bread recipes generally use baking soda and\/or baking powder as a leavening agent (which helps the banana bread to rise). Banana breads do not use slow rising bread yeast as a leavening agent (unlike regular sandwich type breads).\n\n**Can I make banana bread without butter?**\n\nYes, you can make banana bread without butter. You just need to substitute vegetable oil for the butter. They are almost equal substitutes. For example, 1 tablespoon of butter equals 3\/4 to 1 tablespoon of vegetable oil (depending on the oil used). In addition, when making banana bread, you should use a neutral-flavored vegetable oil (e.g. corn or canola oil). Strongly flavored vegetable oils can negatively impact the flavor of banana breads.\n\nMany people like to make “no butter” banana breads because they have run out of butter, they want to use a cheaper alternative to butter or they are trying to reduce the saturated fat in their diet. Therefore, if you are looking for a classic banana bread recipe made without butter, you should try my [Banana Bread with Oil](https:\/\/breaddad.com\/banana-bread-with-oil-no-butter\/) recipe.\n\n**I want to make my banana bread special. What other ingredients can I add to banana bread?**\n\nYou can add a ton of different ingredients to a classic banana bread recipe in order to make it special & a hit with your family. Some common ingredients that people like to add to basic banana bread include blueberries, chocolate chips, cranberries, chopped walnuts, peanut butter, butterscotch chips, etc. If you would like to see recipes for a wide variety of moist banana breads with lots of different flavors, you should visit my section on [Easy Banana Bread Variations](https:\/\/breaddad.com\/banana-bread-recipes\/).\n\n**My grandmother made banana bread with walnuts. Do you have a recipe for a classic banana bread with walnuts?**\n\nIf you are looking for a banana bread with walnuts, you should try my [Walnut Banana Bread Recipe](https:\/\/breaddad.com\/easy-banana-nut-bread\/). It is delicious and easy to make. In contrast, the recipe on this page is for a classic banana bread without nuts and is for people who dislike nuts or who have a nut allergy.\n\n**Is banana bread a type of quick bread?**\n\nYes, banana bread is a type of sweet quick bread. In the United States, quick breads are breads that use faster rising baking soda\/powder and do not use slower rising bread yeasts. Other types of quick breads include beer bread, carrot bread, cornbread, etc. Check out our [Quick Bread Recipes](https:\/\/breaddad.com\/quick-bread-recipes\/) section for many different sweet quick bread recipes.\n\n**I have run out of bananas. Can I make a similar type of quick bread dessert?**\n\nIf you have run out of bananas and can’t easily get to the store, you can make an [applesauce bread](https:\/\/breaddad.com\/applesauce-cranberry-bread-recipe\/). An applesauce bread tastes very similar to banana bread. It just has a mild apple flavor versus a banana flavor. Moreover, an applesauce bread uses most of the same ingredients as a banana bread (well except the bananas!). You can also easily add your family’s favorite dessert ingredient (e.g. chocolate chips or blueberries) in order to “enhance” your applesauce bread and make it a special treat.\n\n**Can I make muffins from banana bread recipes?**\n\nYes. It is very easy to make muffins from banana bread recipes. You are essentially taking the banana bread batter, pouring\/scooping it into muffin trays and creating banana bread muffins. Check out our [Easy Muffin Recipes](https:\/\/breaddad.com\/easy-muffin-recipes\/) section for many great banana bread muffin ideas (such as our [Blueberry Banana Muffins](https:\/\/breaddad.com\/easy-blueberry-banana-muffins\/), [Cranberry Banana Muffins](https:\/\/breaddad.com\/cranberry-banana-muffins-quick-easy-recipe\/), [Chocolate Chip Banana Bread Muffins](https:\/\/breaddad.com\/mini-chocolate-chip-banana-bread-muffins\/) and [No Butter Banana Muffins](https:\/\/breaddad.com\/no-butter-banana-muffins\/)).\n\n**What other fruit can I add to banana bread?**\n\nBesides bananas, you can add a huge variety of fruit to banana bread. For example, you can add fresh fruit such as [blueberries](https:\/\/breaddad.com\/blueberry-banana-bread\/), [cranberries](https:\/\/breaddad.com\/cranberry-banana-bread\/), [strawberries](https:\/\/breaddad.com\/strawberry-banana-bread-recipe\/), etc. You can also add dried fruit such as [golden raisins](https:\/\/breaddad.com\/raisin-banana-bread\/), dried cranberries, etc. You can also mix & match! Anyone for blueberry & cranberry banana bread?!\\!\n\n**If you liked this recipe, please leave a comment below & give us a 5 star rating.** **[Jump to comment section](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please)**\n\n**Reference Sources**\n\n1. Wikipedia, [Banana](https:\/\/en.wikipedia.org\/wiki\/Banana)\n2. Wikipedia, [Banana Bread](https:\/\/en.wikipedia.org\/wiki\/Banana_bread)\n\n![Quick & Easy Banana Bread](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n[Print Recipe](https:\/\/breaddad.com\/wprm_print\/easy-banana-bread-classic-banana-bread)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbreaddad.com%2Feasy-banana-bread-recipe%2F&media=https%3A%2F%2Fbreaddad.com%2Fwp-content%2Fuploads%2F2020%2F03%2Fbread-banana-bread-7-e1583333785634.jpg&description=Easy+Banana+Bread+%28Classic+Banana+Bread%29&is_video=false)\n\n4\\.92 from 173 votes\n## Easy Banana Bread (Classic Banana Bread)\nThis quick & easy banana bread recipe tastes delicious and is just like my grandma's old fashioned classic banana bread. It takes only 10 minutes or so to make this banana bread before putting in the oven. In addition, it only uses simple ingredients such as butter, eggs, sugar… and of course, bananas. For more great banana bread recipes, please visit Bread Dad (BreadDad.com).\n\nPrep Time10 minutes mins\n\nCook Time1 hour hr 10 minutes mins\n\nTotal Time1 hour hr 20 minutes mins\n\nCourse: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack\n\nCuisine: American\n\nKeyword: banana bread, banana bread recipe, classic banana bread, classic banana bread recipe, easy banana bread, easy banana bread recipe, quick & easy banana bread\n\nServings: 12 Slices\n\nCalories: 245kcal\n\nAuthor: Bread Dad\n\n### Ingredients\n- 1 1\/2 Cups Mashed Bananas (**RIPE**) *This is roughly 3 large bananas but use* ***exactly******1 1\/2 cups*** *of mashed ripe bananas for the best results.*\n- 8 Tablespoons Unsalted Butter (softened)\n- 2 Eggs (large)\n- 1 Cup White Granulated Sugar *– If you want a slightly \"richer\" flavor, you can replace the white granulated sugar with light brown sugar (packed cup).*\n- 2 Cups All Purpose Flour\n- 1 Teaspoon Vanilla Extract\n- 1 Teaspoon Baking Soda\n- 1 Teaspoon Baking Powder\n- 1\/2 Teaspoon Salt\n\n### Instructions\n- Preheat oven to 325 degrees F (163 C).\n- Mash bananas with a fork.\n- Slice the butter into smaller chunks & then soften the butter in a microwave. *FYI – I like to partially melt the butter for better mixability.* *However, do not fully melt the butter (turn it completely into a liquid).*\n- Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended.\n- Mix in remaining ingredients. Stir until the batter is fully mixed.\n- **Optional** – If you want to enhance this easy “basic” banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.\n- Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.\n- Bake in the oven for 65 to 70 minutes at 325 degree F (163 C).\n- Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period.\n- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours.\n- Watch my recipe video on Bread Dad (BreadDad.com) if you want to see how each recipe step is done.\n\n### Notes\nThis is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. [Legal Disclaimer](https:\/\/breaddad.com\/legal-disclaimer\/)\n\nThe nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.\n\n### Nutrition\nServing: 1Slice \\| Calories: 245kcal \\| Carbohydrates: 39g \\| Protein: 3g \\| Fat: 9g \\| Saturated Fat: 5g \\| Cholesterol: 47mg \\| Sodium: 236mg \\| Potassium: 141mg \\| Fiber: 1g \\| Sugar: 20g \\| Vitamin A: 292IU \\| Vitamin C: 3mg \\| Calcium: 31mg \\| Iron: 1mg\n\n**Related Recipes**\n\n1. [Banana Nut Bread](https:\/\/breaddad.com\/easy-banana-nut-bread\/) – Chopped walnuts\n2. [No Butter Banana Bread](https:\/\/breaddad.com\/banana-bread-with-oil-no-butter\/)\n3. [No Egg Banana Bread](https:\/\/breaddad.com\/eggless-banana-bread-recipe\/)\n4. [2 Banana Bread](https:\/\/breaddad.com\/2-banana-bread-recipe\/)\n5. [4 Banana Bread](https:\/\/breaddad.com\/4-banana-bread-recipe\/)\n6. [Bread Machine Banana Bread](https:\/\/breaddad.com\/bread-machine-banana-bread\/)\n\n**Please leave a comment & recipe in the comment box below. Thanks\\!**\n\n386 Comments\n\noldest\n\nnewest\n\nInline Feedbacks\n\nView all comments\n\nLoad More Comments\n\n### More Recipes\n- [![bread machine recipes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)90+ Easy Bread Machine Recipes](https:\/\/breaddad.com\/bread-machine-recipes\/)\n- [![panini recipes & grilled cheese recipes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)20+ Grilled Cheese & Panini Recipes](https:\/\/breaddad.com\/panini-recipes\/)\n- [![Olive Oil Banana Bread](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)60+ Banana Bread Recipes](https:\/\/breaddad.com\/banana-bread-recipes\/)\n- [![quick bread recipes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)20 Quick Bread Recipes for Desserts & Snacks](https:\/\/breaddad.com\/quick-bread-recipes\/)\n\n## Footer\n***Love Bread Machine Recipes? Then Join***  \n**[Bread Dad's Recipe Newsletter](https:\/\/mailchi.mp\/breaddad\/bread-dad-recipe-newsletter)**\n\n**Legal Disclaimer**\n\nBy utilizing any of the recipes or information on this website, you are agreeing to the terms and conditions in Bread Dad's [legal disclaimer](https:\/\/breaddad.com\/legal-disclaimer\/).\n\nBe safe when preparing, handling, consuming and storing food. Do not eat or taste raw dough or batter. Bread Dad's recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and\/or peanuts. Always check for potential food allergies before serving food. Use caution with young children as all foods have a potential choking risk.\n\nMaterial on this website **may not be copied or reproduced** without the written approval of Bread Dad. All rights reserved. This website is copyright protected under the US Digital Millennium Copyright Act.\n\n[About](https:\/\/breaddad.com\/about-bread-dad\/) \\| [Contact](https:\/\/breaddad.com\/message\/) \\| [Follow](https:\/\/breaddad.com\/follow-me\/) \\| [Privacy Policy](https:\/\/breaddad.com\/privacy-policy\/) \\| [Legal](https:\/\/breaddad.com\/legal-disclaimer\/)\n\nInsert","attrs_readable_markdown":"This quick & easy banana bread recipe tastes delicious and is just like my grandma’s old fashioned classic banana bread. It takes only 10 minutes or so to make this moist banana bread before putting it in the oven. In addition, this recipe only uses simple ingredients such as flour, butter, eggs, sugar… and of course, RIPE bananas.\n\n**Slices Of My Easy Banana Bread**\n\n![Slices of easy banana bread on white plate.](https:\/\/breaddad.com\/wp-content\/uploads\/2024\/07\/easy-banana-bread-9.jpg)\n\n**Recipe Sections**\n\n1. [Ingredients](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#ingredients)\n2. [Instructions](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#instructions)\n3. [Recipe Video](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#video)\n4. [Helpful Tips](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#tips)\n\n**Recipe Rating**\n\n4\\.92 from 173 votes\n\n**Featured Comment**  \n**Lauren** *“Love this recipe it is super simple to make, and it is absolutely delicious, I have made it several times and it’s been loved by everyone who has tasted it.. Adding walnuts or chocolate chips make it even more special*\\!*“*\n\n**The key to great banana bread is RIPE bananas\\!** Not green bananas. Not even perfectly yellow bananas.The best bananas (for banana bread) are those bananas that are soft and have lots of small black & brown spots on the yellow banana peel. Hard unripe green or yellow bananas have too much starch and are not very flavorful. In contrast, ripe bananas are sweeter, softer and have much more delicious banana flavor. Therefore, the best tasting banana breads are made with ripe bananas!\\!\n\n**Classic Banana Bread – Straight From The Oven**\n\n![Classic banana bread in bread pan on wire cooling rack.](https:\/\/breaddad.com\/wp-content\/uploads\/2024\/07\/easy-banana-bread-2.jpg)\n\nAs you probably know, banana bread is a type of “quick bread”. Quick breads use baking soda and\/or baking powder to rise versus using yeast. Because quick breads rely on baking soda\/powder, they rise more quickly than yeast breads. Most banana breads need only 65-70 minutes or so in the oven before they have risen & are fully cooked. Therefore, great tasting & moist banana breads are easy AND relatively quick to make! They are a perfect dessert or lunch snack.\n\nFYI – Excluding the baking time, this easy banana bread recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. **Watch the [recipe video](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#video) below if you are confused about any of the steps** needed to make this banana bread recipe.\n\n**Ingredients**\n\n- 1 1\/2 Cups – Mashed Bananas (**RIPE**) *– 345 grams* – *This is roughly 3 large bananas but **use exactly** **1 1\/2 cups** of mashed ripe bananas for the best results.*\n- 8 Tablespoons – Unsalted Butter (softened) – *115 grams*\n- 2 – Large Eggs – *114 grams – Not extra large or jumbo eggs.*\n- 1 Cup – White Granulated Sugar – *200 grams* *– If you want a slightly “richer” flavor, you can replace the white granulated sugar with light brown sugar (packed cup).* *See the tips section below if you want to use **less sugar**.*\n- 2 Cups – All Purpose Flour – *240 grams*\n- 1 Teaspoon – Vanilla Extract *– 5 milliliters*\n- 1 Teaspoon – Baking Soda *– 5 grams*\n- 1 Teaspoon – Baking Powder *– 4 grams*\n- 1\/2 Teaspoon – Salt *– 3 grams*\n- **Optional** – 1 Cup – Chocolate Chips, Fresh Blueberries, Chopped Walnuts or Chopped Pecans\n- **Optional** – 1 Teaspoon – Ground Cinnamon *– 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe.*\n\n**Servings** – Roughly 12 slices\n\n**Equipment Needed** – Measuring cup & spoons, mixing bowl, long wooden spoon, **9 by 5 inch metal bread pan**, oven mitts, silicon spatula, cooling rack and an oven.\n\n**Recipe Video – How To Make An Easy Banana Bread**\n\n*FYI – A short ad might play in front of the recipe video.*\n\n**Instructions**\n\n- Preheat oven to 325 degrees F (163 C).\n- Mash bananas with a fork.\n- Slice the butter into smaller chunks & then soften the butter in a microwave. *FYI – I like to partially melt the butter for better mixability.* *However, do not fully melt the butter (turn it completely into a liquid). See the tips section below.*\n- Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended.\n- Mix in the remaining ingredients. Stir until the batter is fully mixed.\n- **Optional** – If you want to enhance this “basic” easy banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (e.g. chocolate chips or chopped walnuts) after you have mixed the batter.\n- Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.\n- Bake in the oven for 65 to 70 minutes at 325 degrees F (163 C).\n- Take out of oven and **let the banana bread cool down in the bread pan for 10 minutes**. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period.\n- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours.\n- **Please read the tips section below** for extra information on how to make this recipe successfully & to avoid common banana bread problems.\n- **You also can watch my [recipe video](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#video)** to “see” how to perform each recipe step.\n\n**If you liked this recipe, please leave a comment below & give it a 5 star rating.** **[Jump to comment section](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please)**\n\n**📌** **Save this recipe** – Bookmark or pin it\n\n**Quick & Easy Banana Bread – Delicious!\\!**\n\n![Easy banana bread recipe on wooden cutting board.](https:\/\/breaddad.com\/wp-content\/uploads\/2020\/08\/bread-easy-banana-bread-4-e1596283069713.jpg)\n\n**Key Ingredient – Ripe Bananas!\\!**\n\n![Ripe bananas on wooden cutting board.](https:\/\/breaddad.com\/wp-content\/uploads\/2024\/07\/ripe-bananas-2.jpg)\n\n**Helpful Tips**\n\n- **The tips below are designed to help banana bread “novices”** and\/or people with limited baking experience.\n- **Click on this “[print recipe](https:\/\/breaddad.com\/wprm_print\/recipe\/3815)” link if you want to print out this recipe**. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.\n- **If you would rather “see” how this recipe is made**, please watch the [step-by-step recipe video](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#video) on this page. It is a short & simple video that shows you how to make this easy banana bread recipe.\n- **This recipe is part of Bread Dad’s series on easy [Banana Bread Recipes](https:\/\/breaddad.com\/banana-bread-recipes\/)** such as no butter banana bread, blueberry banana bread, eggless banana bread and chocolate chip banana bread.\n\n- **Use RIPE bananas for the best taste**. Ripe bananas are soft and the exterior peel is yellow with many small black & brown spots. Hard yellow\/green(ish) unripe bananas are too starchy and have much less banana flavor.\n- FYI – Beautiful pure yellow bananas are not fully ripe.\n- **If you use UNRIPE bananas, your banana bread will taste bland!!\\!**\n- To reduce errors (e.g. potential moisture variability) when making this easy banana bread recipe, you should **use EXACTLY 1 1\/2 cups of mashed bananas**. This will help prevent banana bread problems (e.g. the banana bread being too dry or too wet).\n- FYI – **Using 3 random-sized bananas results in a lot of moisture variability** and this can lead to a banana bread being too wet or too dry. You will get more consistent (and successful results) if you measure the mashed bananas with a measuring cup or kitchen scale.\n- In general, 3 medium-sized bananas equal roughly 1 to 1 1\/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1\/3 to 1 2\/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours\\!\n- **Don’t try to sneak in a little extra banana** because you have some leftover banana (after mashing your bananas) or you want even more banana flavor in your banana bread. The extra banana will throw off the liquid-to-dry ingredients ratio of the recipe. In turn, you are more likely to get a sunken middle, an underbaked banana bread, a wet & dense banana bread and\/or a “weaker” banana bread (more likely to fall apart if it hasn’t been fully baked).\n\n- **Emergency tip \\#1** – **Missing some banana?** For example, the recipe calls for 1 1\/2 cups of mashed bananas but you only have 1 1\/4 cups of mashed bananas. Solution – You can add some **applesauce, Greek yogurt or sour cream** to replace the missing 1\/4 cup of mashed bananas. Just make sure the combined amount of mashed bananas and applesauce\/yogurt\/sour cream equals the recipe’s required 1 1\/2 cups of mashed bananas (and not more). If you don’t offset this missing amount of mashed bananas, your banana bread might come out too dry.\n- Applesauce, Greek yogurt, and sour cream are often used as substitutes for mashed bananas in baking. Why? Because they have a moisture content and texture that is sort of similar to mashed bananas.\n- **Emergency tip \\#2** – If your bananas are not fully ripe, you can add **1 teaspoon of** **ground cinnamon** to this recipe. The use of unripe bananas results in a bland banana bread and the cinnamon helps to combat this “blandness”.\n- **My recipe is designed for making ONE banana bread**. If you try to double the recipe, you are more likely to experience potential problems such as requiring longer baking times (if baking 2 banana breads at the same time), one pan potentially having more batter than the other pan (thus one banana bread baking faster than the other), etc.\n\n- **Optional** – You can easily turn this easy banana bread recipe into a **banana nut bread** by adding 1 cup of chopped walnuts or chopped pecans.\n- **Optional** – Instead of chopped nuts, you also can “enhance” this easy banana bread by adding 1 cup of **your family’s favorite “dessert” ingredient** such as chocolate chips, fresh blueberries, golden raisins, fresh cranberries, etc.\n- **I prefer to use FRESH blueberries & cranberries when making banana bread because they cause fewer problems in terms of moisture variation**. They retain their berry “shell” better than frozen blueberries & cranberries (so there is less leakage into the batter). Frozen blueberries & cranberries often burst during the freezing process. These ruptured frozen berries release juice into the batter during the baking process and this can add unplanned for moisture. In turn, this excess moisture can cause the banana bread to be too wet & underbaked.\n- If you would like to use **frozen blueberries or frozen cranberries**, you should wash off any ice attached the berries and dry the berries with a paper towel. You do not want to add any excess moisture as this will throw off the liquid-to-dry ingredient ratios of the recipe and result in an underbaked banana bread.\n- **When I add chocolate chips to this recipe, I like to use mini chocolate chips**. Mini chocolate chips spread out & “float” better in the batter. Heavier regular-sized chocolate chips will occasionally sink to the bottom of the batter. If you want to see what a banana bread looks like with mini chocolate chips, take a look at my recipe for [Moist Chocolate Chip Banana Bread](https:\/\/breaddad.com\/moist-chocolate-chip-banana-bread\/).\n- FYI – If you use mini chocolate chips, you should use only 3\/4 of a cup (instead of 1 cup for regular chocolate chips). Why? There is more chocolate per cup with mini chips because there is less air spaces between the mini chips (versus regular sized chips).\n- **Visitors – What extra ingredients do you like to add to your banana breads?** Chopped walnuts? Chocolate chips? Fresh blueberries? Extra spices (such as nutmeg)? Please leave your ingredient suggestions & recipe variations in the [comment box below](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please). They are a great help to beginners.\n- **Visitor variations** – Lori topped the banana bread with a “cinnamon glaze”, Meranda “used a shot of Screwball Peanut Butter whiskey in it to make it peanut butter banana flavored”, Warren said he added “about a shot and a half of fireball whiskey it’s even better”, Melanie likes “browning the butter first”, Michelle “decided to toast the pecans in butter to make it ‘butter pecan banana bread’”, Mike used some “butterscotch pudding” to make up for missing mashed bananas, Jana likes to add a “cream cheese frosting” to the top of her banana breads, Al likes to use “almond extract” instead of vanilla extract, Wolfie said “I actually love this banana bread it was is so amazingly tasty. I added half a cup of walnuts and just a quarter cup of chocolate chip”, etc.\n- **Banana muffin variations** – Shea turned my recipe into delicious muffins and said “I made this but as muffins that made 18 total. Followed the recipe exactly especially the banana ratio. I did add the optional ingredients of 1 tsp cinnamon, 1 cup of chocolate chips and 1\/2 cup chopped pecans. Rave reviews from everyone that tried it.”\n\n- Room temperature ingredients generally work best (e.g. soft room temperature butter). However, **I rarely have the patience to wait for refrigerator cold butter to fully warm up to room temp (which can take 30 to 60 minutes)**. Moreover, if the butter has not fully warmed up and is still hard, the butter is difficult to properly mix into the batter.\n- **Therefore, I like to slice the butter into “chunks” (so the butter will soften more easily). I then often partially melt the butter in my microwave** (so it is mainly softened butter chunks with some melted butter in the bowl). This helps to improve the ease of mixing the batter. Microwave the butter for only 5 to 10 seconds and check to see if it needs another 5 to 10 seconds. Timing can vary based on the microwave’s power setting. Do not microwave the butter for a long time.\n- **Do NOT use fully melted & very hot butter**. Very hot liquid butter can partially cook the eggs! If you accidentally completely liquify the butter, place the bowl of butter on your counter to cool down before adding the butter to the batter.\n\n- **Optional** – **If you have run out of butter** or you are trying to reduce the saturated fat in your family’s diet, you might like to try my [No Butter Banana Bread](https:\/\/breaddad.com\/banana-bread-with-oil-no-butter\/). It is very similar to this recipe… but the main difference is that it uses vegetable oil instead of butter.\n- **Optional** – Some of my visitors try to get the best of both worlds. Instead of using just butter (for more flavor) or just vegetable oil (for extra moistness), they like to use a **50\/50 mix of butter & oil**. Therefore, instead of 8 tablespoons of butter OR 1\/2 of vegetable oil, they use 1\/4 cup (4 tablespoons) of butter **AND** 1\/4 cup of vegetable oil. My thanks to Marilyn for this great tip\\!\n- **Optional** – Some of my visitors (thanks Melanie for the tip!) like to use **“browned” butter** (instead of regular butter to make this recipe). Browned butter adds a richer & nuttier flavor (often with mild caramel or butterscotch notes) to a banana bread.\n- However, browned butter is an advanced baking technique and **not recommended for beginners**. It involves boiling the butter, which can splash or splatter and cause burns. Always be very careful with boiling butter.\n- **Visitors – Do you prefer to use regular butter, browned butter or vegetable oil when making banana bread?** Please leave your butter\/oil preference & suggestions in the [comment box below](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please).\n\n- **Want an easy way to make your banana bread more interesting?** Sprinkle a special topping on top of the batter right before you place the pan in the oven.\n- You can sprinkle on some **chopped walnuts (or chopped pecans)**. I like to break the chopped walnuts into **tiny bits** before adding them on top of the batter. If the chopped walnuts are too large & heavy, they can cause the top of the banana bread to partially sink in the middle.\n- You can sprinkle some **mini chocolate chips** on top of the batter. However, be aware that the mini chips will come out very soft from the oven and the chips can easily smudge. Therefore, if I use mini chocolate chips on top of my banana bread, I like to use baking parchment paper to “lift” the banana bread out of the pan (so I do not touch the chocolate chips on top). Of course, in order to use this method, you need to line the pan with baking parchment paper BEFORE you pour the batter into the pan.\n- I prefer to use mini chocolate chips on top of my banana breads (instead of using regular-sized & heavier chocolate chip). Why? Heavier chips can cause the top of the banana bread to partially sink in the middle.\n- You can sprinkle a **mix of brown sugar and ground cinnamon** on top of the batter for a sweeter crust. To make this mix, you combine 2 tablespoons of brown sugar and 1 teaspoon of ground sugar.\n- **Other topping ideas** – Coconut flakes, powdered sugar (added after the banana bread has cooled), etc.\n- **Visitors – What toppings do you like to add to your banana bread?** Please post your topping ideas & suggestions in the [comment section below](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please).\n\n- **Optional** – Some people like to add **spices (e.g. cinnamon, nutmeg, etc.)** to their banana breads. As I stated in the “emergency tip 2” above, you can add 1 teaspoon of ground cinnamon to this recipe (especially if your bananas are not fully ripe).\n- **Optional** – If you want your banana bread to have a **slightly “richer” taste**, you can use 1\/2 cup of light brown sugar (packed) & 1\/2 cup of white granulated sugar.\n- Or **for an even richer flavor**, some of my visitors like to use 1 packed cup of light brown sugar (instead of the 1 cup of white granulated sugar called for in the recipe).\n- **Optional** – Some of my visitors like to make this recipe with a little less sugar (because they prefer less sweet banana breads). **If you prefer less sweet banana breads then you should consider adding only 2\/3 to 3\/4 cup of white granulated sugar (instead of the 1 cup of sugar called for in the recipe)**. Just make sure to use **fully RIPE bananas** (or your banana bread might not taste sweet enough). The natural sweetness of fully ripe bananas will offset the modest reduction in the white granulated sugar.\n- **Visitors – What type of sugar do you like to use when making banana bread? And do you prefer banana breads with less added sugar?** Please leave your sugar preferences & suggestions in the [comment box below](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please).\n\n- **Optional – Out of eggs or do not want to deal with the high price of eggs?** Some of my visitors like to make an egg substitute using **ground flaxseed**. One of my visitors (thanks Mark!) likes to replace 1 egg by combining “1 Tbsp Flaxseed Meal (Fresh Ground\/Golden Flaxseeds)” with “2.5 Tbsp Water” and then he lets “it sit in the fridge for at least an hour before I put it in the recipe.” Of course, since this recipe uses 2 large eggs, you would have to double the egg replacement ingredients (2 tablespoons of ground flaxseed and 5 tablespoons of water = roughly 2 large eggs). However, be aware that ground flaxseed + water is not exact replacement for real eggs (e.g. it doesn’t have same binding & leavening effect as eggs).\n- **Optional** – Some people like to enhance the flavor by using different extracts (replacing the vanilla extract in the recipe). For example, one of my visitors likes to use **almond extract** (thanks Al for the tip!).\n- **If you are looking for an even moister banana bread**, check out my recipe for a [Super Moist Banana Bread](https:\/\/breaddad.com\/super-moist-banana-bread\/).\n\n- **Use FRESH ingredients** (e.g. baking soda and flour) for the best results. For example, if you use stale baking soda and\/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container. Using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda\/powder may lead to rising problems and\/or leave small bitter clumps in your banana bread.\n- **This recipe uses all purpose flour (and NOT bread flour)**. Banana breads made with bread flour (instead of AP flour) are usually denser and gummier (as bread flour has more gluten than all purpose flour).\n- **Old flour can affect the taste of banana bread**. Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great\\!\n- **Try to keep your ingredients (e.g. flour) in [airtight food containers](https:\/\/breaddad.com\/banana-bread-equipment\/)** in order to extend their shelf life and avoid spoilage (e.g. exposure to moisture, pests and dust).\n- **Flour (if stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air**. This extra moisture **throws off recipes** and can lead to banana bread collapses, etc.\n\n- **This recipe uses large eggs** (and NOT extra large or jumbo eggs). Large eggs, extra large and jumbo eggs are different USA egg size designations. If you use extra large eggs or jumbo eggs (instead of large eggs), you will be adding too much moisture to the recipe and it could come out underbaked. According to [Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Chicken_egg_sizes), the weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs).\n- **Do NOT use an electric mixer to mix your ingredients** (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. **An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy.**\n\n- This doesn’t happen often but **if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”**. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick.\n- **Instead of the “toothpick test”, some people like to use a [digital bread thermometer](https:\/\/breaddad.com\/bread-thermometers\/)** to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200 F to 205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.\n- **Make sure that your oven has been completely preheated**. Depending on the size of your oven, this can take 15 to 20 minutes. If the oven has not been properly preheated, this banana bread could come out undercooked. Use a [portable oven thermometer](https:\/\/breaddad.com\/bread-thermometers\/) (that hangs inside the oven) to check the interior oven temperature. This will ensure that the oven has reached the correct temperature.\n- **I like to bake my banana breads at 325 F (versus many of my peers who use 350 F)**. I prefer to use a lower baking temperature because it helps to prevent the crust from potentially overbrowning (or burning) and it also results in a moister tasting banana bread. However, the tradeoff is that baking at 325 F takes a little longer than baking at 350 F.\n\n- **Optional** – **To prevent your banana bread from sticking to the bottom of the bread pan** (especially if you are using “sticky” ingredients such as chocolate chips or fresh cranberries), you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick bread pan or lining the interior of the bread pan with baking parchment paper.\n- The use of **baking parchment paper** is probably the safest method to prevent your banana bread from sticking to the bottom of the bread pan.\n- Baking parchment paper also allows you to **lift the banana bread out of the pan without disturbing the top of the banana bread**… in case you have added any special ingredients (such as chopped nuts or chocolate chips) to the top of the banana bread.\n- **Baking parchment paper is NOT regular paper**. It is a specialty paper designed for use with baking.\n\n- **Please use the suggested 9 x 5 inch bread pan** to make this banana bread recipe. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, etc.\n- My recipes are **based on using a metal bread pan and NOT a glass bread pan**. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust).\n- My recipes are **based on using a regular oven and NOT a convection oven**. Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes.\n- **Place your banana bread in the middle of your oven**. If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected.\n- For the best results, I recommend using the **right tools** when making banana bread. Check out my [Banana Bread Equipment Guide](https:\/\/breaddad.com\/banana-bread-equipment\/) for more details.\n\n- **Problem with sinking middles?** Then check out my [Why Does My Banana Bread Sink In The Middle?](https:\/\/breaddad.com\/why-does-my-banana-bread-sink-in-the-middle\/) page for reasons & potential solutions.\n- **Problem with dry banana breads?** Check out my [Tips For Making A Moist Banana Bread](https:\/\/breaddad.com\/dry-banana-bread-2\/) for information on how to avoid making dry banana breads\\!\n- **Long-term storage** – If you want to keep your banana bread for more than 1 or 2 days (depending on the heat & humidity in your kitchen), you will need to **freeze** it. Please read Bread Dad’s [How To Freeze Banana Bread](https:\/\/breaddad.com\/how-to-freeze-banana-bread\/) for more details.\n\n- If you have a problem with a banana bread recipe, **please make sure that you are following the recipe exactly** (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda\/powder versus yeast or all purpose flour versus bread flour), etc. Please **don’t “wing” things with recipes**.\n- My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, **I have also included some very ROUGH European equivalents** (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).\n- **Always wear oven mitts\/gloves when dealing with a hot oven and bread pan**.\n- **For more delicious banana bread recipes** (e.g. cranberry banana bread, eggless banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy [Banana Bread Recipes](https:\/\/breaddad.com\/banana-bread-recipes\/).\n\n**If you liked this recipe, please leave a comment below & give it a 5 star rating.** **[Jump to comment section](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please)**\n\nPlan to make this again? 📌**Pin it or save it for later**\n\n**Want More Recipes? Try These Next**\n\n1. [**Bread Machine Recipes**](https:\/\/breaddad.com\/bread-machine-recipes\/) – 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc.\n2. [**Bread Recipes**](https:\/\/breaddad.com\/list-of-bread-recipes\/) – French bread, buttermilk bread, bagels, Italian bread, etc.\n3. [**Banana Bread Recipes**](https:\/\/breaddad.com\/banana-bread-recipes\/) – 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc.\n4. [**Quick Bread Recipes**](https:\/\/breaddad.com\/quick-bread-recipes\/) – Recipes using baking soda such as pumpkin bread, cranberry bread, etc.\n\n**Easy Banana Bread Recipe – Questions**\n\n**What is banana bread?**\n\nBanana bread is a type of sweet “quick bread” focused on the wonderful taste of bananas. It is much more similar to a muffin or cake than a sandwich-type bread. You can make many different [banana bread variations](https:\/\/breaddad.com\/banana-bread-recipes\/) including [Blueberry Banana Bread](https:\/\/breaddad.com\/blueberry-banana-bread\/), [Brown Sugar Banana Bread](https:\/\/breaddad.com\/brown-sugar-banana-bread\/), [Cranberry Banana Bread](https:\/\/breaddad.com\/cranberry-banana-bread\/), [No Butter Banana Bread](https:\/\/breaddad.com\/banana-bread-with-oil-no-butter\/), [Vegan Banana Bread](https:\/\/breaddad.com\/easy-vegan-banana-bread-recipe-no-eggs-no-butter\/), [Walnut Banana Bread](https:\/\/breaddad.com\/easy-banana-nut-bread\/) & many more. Banana breads are perfect as a snack, breakfast treat or lunch\/dinner dessert.\n\nBanana bread and other sweet quick bread recipes generally use baking soda and\/or baking powder as a leavening agent (which helps the banana bread to rise). Banana breads do not use slow rising bread yeast as a leavening agent (unlike regular sandwich type breads).\n\n**Can I make banana bread without butter?**\n\nYes, you can make banana bread without butter. You just need to substitute vegetable oil for the butter. They are almost equal substitutes. For example, 1 tablespoon of butter equals 3\/4 to 1 tablespoon of vegetable oil (depending on the oil used). In addition, when making banana bread, you should use a neutral-flavored vegetable oil (e.g. corn or canola oil). Strongly flavored vegetable oils can negatively impact the flavor of banana breads.\n\nMany people like to make “no butter” banana breads because they have run out of butter, they want to use a cheaper alternative to butter or they are trying to reduce the saturated fat in their diet. Therefore, if you are looking for a classic banana bread recipe made without butter, you should try my [Banana Bread with Oil](https:\/\/breaddad.com\/banana-bread-with-oil-no-butter\/) recipe.\n\n**I want to make my banana bread special. What other ingredients can I add to banana bread?**\n\nYou can add a ton of different ingredients to a classic banana bread recipe in order to make it special & a hit with your family. Some common ingredients that people like to add to basic banana bread include blueberries, chocolate chips, cranberries, chopped walnuts, peanut butter, butterscotch chips, etc. If you would like to see recipes for a wide variety of moist banana breads with lots of different flavors, you should visit my section on [Easy Banana Bread Variations](https:\/\/breaddad.com\/banana-bread-recipes\/).\n\n**My grandmother made banana bread with walnuts. Do you have a recipe for a classic banana bread with walnuts?**\n\nIf you are looking for a banana bread with walnuts, you should try my [Walnut Banana Bread Recipe](https:\/\/breaddad.com\/easy-banana-nut-bread\/). It is delicious and easy to make. In contrast, the recipe on this page is for a classic banana bread without nuts and is for people who dislike nuts or who have a nut allergy.\n\n**Is banana bread a type of quick bread?**\n\nYes, banana bread is a type of sweet quick bread. In the United States, quick breads are breads that use faster rising baking soda\/powder and do not use slower rising bread yeasts. Other types of quick breads include beer bread, carrot bread, cornbread, etc. Check out our [Quick Bread Recipes](https:\/\/breaddad.com\/quick-bread-recipes\/) section for many different sweet quick bread recipes.\n\n**I have run out of bananas. Can I make a similar type of quick bread dessert?**\n\nIf you have run out of bananas and can’t easily get to the store, you can make an [applesauce bread](https:\/\/breaddad.com\/applesauce-cranberry-bread-recipe\/). An applesauce bread tastes very similar to banana bread. It just has a mild apple flavor versus a banana flavor. Moreover, an applesauce bread uses most of the same ingredients as a banana bread (well except the bananas!). You can also easily add your family’s favorite dessert ingredient (e.g. chocolate chips or blueberries) in order to “enhance” your applesauce bread and make it a special treat.\n\n**Can I make muffins from banana bread recipes?**\n\nYes. It is very easy to make muffins from banana bread recipes. You are essentially taking the banana bread batter, pouring\/scooping it into muffin trays and creating banana bread muffins. Check out our [Easy Muffin Recipes](https:\/\/breaddad.com\/easy-muffin-recipes\/) section for many great banana bread muffin ideas (such as our [Blueberry Banana Muffins](https:\/\/breaddad.com\/easy-blueberry-banana-muffins\/), [Cranberry Banana Muffins](https:\/\/breaddad.com\/cranberry-banana-muffins-quick-easy-recipe\/), [Chocolate Chip Banana Bread Muffins](https:\/\/breaddad.com\/mini-chocolate-chip-banana-bread-muffins\/) and [No Butter Banana Muffins](https:\/\/breaddad.com\/no-butter-banana-muffins\/)).\n\n**What other fruit can I add to banana bread?**\n\nBesides bananas, you can add a huge variety of fruit to banana bread. For example, you can add fresh fruit such as [blueberries](https:\/\/breaddad.com\/blueberry-banana-bread\/), [cranberries](https:\/\/breaddad.com\/cranberry-banana-bread\/), [strawberries](https:\/\/breaddad.com\/strawberry-banana-bread-recipe\/), etc. You can also add dried fruit such as [golden raisins](https:\/\/breaddad.com\/raisin-banana-bread\/), dried cranberries, etc. You can also mix & match! Anyone for blueberry & cranberry banana bread?!\\!\n\n**If you liked this recipe, please leave a comment below & give us a 5 star rating.** **[Jump to comment section](https:\/\/breaddad.com\/easy-banana-bread-recipe\/#please)**\n\n**Reference Sources**\n\n1. Wikipedia, [Banana](https:\/\/en.wikipedia.org\/wiki\/Banana)\n2. Wikipedia, [Banana Bread](https:\/\/en.wikipedia.org\/wiki\/Banana_bread)\n\nThis quick & easy banana bread recipe tastes delicious and is just like my grandma's old fashioned classic banana bread. It takes only 10 minutes or so to make this banana bread before putting in the oven. In addition, it only uses simple ingredients such as butter, eggs, sugar… and of course, bananas. For more great banana bread recipes, please visit Bread Dad (BreadDad.com).\n\nPrep Time10 minutes\n\nCook Time1 hour  10 minutes\n\nTotal Time1 hour  20 minutes\n\nCourse: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack\n\nCuisine: American\n\nKeyword: banana bread, banana bread recipe, classic banana bread, classic banana bread recipe, easy banana bread, easy banana bread recipe, quick & easy banana bread\n\nServings: 12 Slices\n\nCalories: 245kcal\n\n- 1 1\/2 Cups Mashed Bananas (**RIPE**) *This is roughly 3 large bananas but use* ***exactly******1 1\/2 cups*** *of mashed ripe bananas for the best results.*\n- 8 Tablespoons Unsalted Butter (softened)\n- 2 Eggs (large)\n- 1 Cup White Granulated Sugar *– If you want a slightly \"richer\" flavor, you can replace the white granulated sugar with light brown sugar (packed cup).*\n- 2 Cups All Purpose Flour\n- 1 Teaspoon Vanilla Extract\n- 1 Teaspoon Baking Soda\n- 1 Teaspoon Baking Powder\n- 1\/2 Teaspoon Salt\n\n- Preheat oven to 325 degrees F (163 C).\n- Mash bananas with a fork.\n- Slice the butter into smaller chunks & then soften the butter in a microwave. *FYI – I like to partially melt the butter for better mixability.* *However, do not fully melt the butter (turn it completely into a liquid).*\n- Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended.\n- Mix in remaining ingredients. Stir until the batter is fully mixed.\n- **Optional** – If you want to enhance this easy “basic” banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.\n- Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.\n- Bake in the oven for 65 to 70 minutes at 325 degree F (163 C).\n- Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period.\n- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours.\n- Watch my recipe video on Bread Dad (BreadDad.com) if you want to see how each recipe step is done.\n\nThis is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. [Legal Disclaimer](https:\/\/breaddad.com\/legal-disclaimer\/)\n\nThe nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.\n\nServing: 1Slice \\| Calories: 245kcal \\| Carbohydrates: 39g \\| Protein: 3g \\| Fat: 9g \\| Saturated Fat: 5g \\| Cholesterol: 47mg \\| Sodium: 236mg \\| Potassium: 141mg \\| Fiber: 1g \\| Sugar: 20g \\| Vitamin A: 292IU \\| Vitamin C: 3mg \\| Calcium: 31mg \\| Iron: 1mg\n\n**Related Recipes**\n\n1. [Banana Nut Bread](https:\/\/breaddad.com\/easy-banana-nut-bread\/) – Chopped walnuts\n2. [No Butter Banana Bread](https:\/\/breaddad.com\/banana-bread-with-oil-no-butter\/)\n3. [No Egg Banana Bread](https:\/\/breaddad.com\/eggless-banana-bread-recipe\/)\n4. [2 Banana Bread](https:\/\/breaddad.com\/2-banana-bread-recipe\/)\n5. [4 Banana Bread](https:\/\/breaddad.com\/4-banana-bread-recipe\/)\n6. [Bread Machine Banana Bread](https:\/\/breaddad.com\/bread-machine-banana-bread\/)\n\n**Please leave a comment & recipe in the comment box below. Thanks\\!**","meta_canonical":null}

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Meta Title	Easy Banana Bread (Classic Banana Bread) - Bread Dad
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Boilerpipe Text	This quick & easy banana bread recipe tastes delicious and is just like my grandma’s old fashioned classic banana bread. It takes only 10 minutes or so to make this moist banana bread before putting it in the oven. In addition, this recipe only uses simple ingredients such as flour, butter, eggs, sugar… and of course, RIPE bananas. Slices Of My Easy Banana Bread Recipe Sections Ingredients Instructions Recipe Video Helpful Tips Recipe Rating 4.92 from 173 votes Featured Comment Lauren “Love this recipe it is super simple to make, and it is absolutely delicious, I have made it several times and it’s been loved by everyone who has tasted it.. Adding walnuts or chocolate chips make it even more special ! “ The key to great banana bread is RIPE bananas! Not green bananas. Not even perfectly yellow bananas. The best bananas (for banana bread) are those bananas that are soft and have lots of small black & brown spots on the yellow banana peel. Hard unripe green or yellow bananas have too much starch and are not very flavorful. In contrast, ripe bananas are sweeter, softer and have much more delicious banana flavor. Therefore, the best tasting banana breads are made with ripe bananas!! Classic Banana Bread – Straight From The Oven As you probably know, banana bread is a type of “quick bread”. Quick breads use baking soda and/or baking powder to rise versus using yeast. Because quick breads rely on baking soda/powder, they rise more quickly than yeast breads. Most banana breads need only 65-70 minutes or so in the oven before they have risen & are fully cooked. Therefore, great tasting & moist banana breads are easy AND relatively quick to make! They are a perfect dessert or lunch snack. FYI – Excluding the baking time, this easy banana bread recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. Watch the recipe video below if you are confused about any of the steps needed to make this banana bread recipe. Ingredients 1 1/2 Cups – Mashed Bananas ( RIPE ) – 345 grams – This is roughly 3 large bananas but use exactly 1 1/2 cups of mashed ripe bananas for the best results. 8 Tablespoons – Unsalted Butter (softened) – 115 grams 2 – Large Eggs – 114 grams – Not extra large or jumbo eggs. 1 Cup – White Granulated Sugar – 200 grams – If you want a slightly “richer” flavor, you can replace the white granulated sugar with light brown sugar (packed cup). See the tips section below if you want to use less sugar . 2 Cups – All Purpose Flour – 240 grams 1 Teaspoon – Vanilla Extract – 5 milliliters 1 Teaspoon – Baking Soda – 5 grams 1 Teaspoon – Baking Powder – 4 grams 1/2 Teaspoon – Salt – 3 grams Optional – 1 Cup – Chocolate Chips, Fresh Blueberries, Chopped Walnuts or Chopped Pecans Optional – 1 Teaspoon – Ground Cinnamon – 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe. Servings – Roughly 12 slices Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 inch metal bread pan , oven mitts, silicon spatula, cooling rack and an oven. Recipe Video – How To Make An Easy Banana Bread FYI – A short ad might play in front of the recipe video. Instructions Preheat oven to 325 degrees F (163 C). Mash bananas with a fork. Slice the butter into smaller chunks & then soften the butter in a microwave. FYI – I like to partially melt the butter for better mixability. However, do not fully melt the butter (turn it completely into a liquid). See the tips section below. Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended. Mix in the remaining ingredients. Stir until the batter is fully mixed. Optional – If you want to enhance this “basic” easy banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (e.g. chocolate chips or chopped walnuts) after you have mixed the batter. Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan. Bake in the oven for 65 to 70 minutes at 325 degrees F (163 C). Take out of oven and let the banana bread cool down in the bread pan for 10 minutes . Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period. After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours. Please read the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems. You also can watch my recipe video to “see” how to perform each recipe step. If you liked this recipe, please leave a comment below & give it a 5 star rating. Jump to comment section 📌 Save this recipe – Bookmark or pin it Quick & Easy Banana Bread – Delicious!! Key Ingredient – Ripe Bananas!! Helpful Tips The tips below are designed to help banana bread “novices” and/or people with limited baking experience. Click on this “ print recipe ” link if you want to print out this recipe . It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems. If you would rather “see” how this recipe is made , please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this easy banana bread recipe. This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as no butter banana bread, blueberry banana bread, eggless banana bread and chocolate chip banana bread. Use RIPE bananas for the best taste . Ripe bananas are soft and the exterior peel is yellow with many small black & brown spots. Hard yellow/green(ish) unripe bananas are too starchy and have much less banana flavor. FYI – Beautiful pure yellow bananas are not fully ripe. If you use UNRIPE bananas, your banana bread will taste bland!!! To reduce errors (e.g. potential moisture variability) when making this easy banana bread recipe, you should use EXACTLY 1 1/2 cups of mashed bananas . This will help prevent banana bread problems (e.g. the banana bread being too dry or too wet). FYI – Using 3 random-sized bananas results in a lot of moisture variability and this can lead to a banana bread being too wet or too dry. You will get more consistent (and successful results) if you measure the mashed bananas with a measuring cup or kitchen scale. In general, 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours! Don’t try to sneak in a little extra banana because you have some leftover banana (after mashing your bananas) or you want even more banana flavor in your banana bread. The extra banana will throw off the liquid-to-dry ingredients ratio of the recipe. In turn, you are more likely to get a sunken middle, an underbaked banana bread, a wet & dense banana bread and/or a “weaker” banana bread (more likely to fall apart if it hasn’t been fully baked). Emergency tip #1 – Missing some banana? For example, the recipe calls for 1 1/2 cups of mashed bananas but you only have 1 1/4 cups of mashed bananas. Solution – You can add some applesauce, Greek yogurt or sour cream to replace the missing 1/4 cup of mashed bananas. Just make sure the combined amount of mashed bananas and applesauce/yogurt/sour cream equals the recipe’s required 1 1/2 cups of mashed bananas (and not more). If you don’t offset this missing amount of mashed bananas, your banana bread might come out too dry. Applesauce, Greek yogurt, and sour cream are often used as substitutes for mashed bananas in baking. Why? Because they have a moisture content and texture that is sort of similar to mashed bananas. Emergency tip #2 – If your bananas are not fully ripe, you can add 1 teaspoon of ground cinnamon to this recipe. The use of unripe bananas results in a bland banana bread and the cinnamon helps to combat this “blandness”. My recipe is designed for making ONE banana bread . If you try to double the recipe, you are more likely to experience potential problems such as requiring longer baking times (if baking 2 banana breads at the same time), one pan potentially having more batter than the other pan (thus one banana bread baking faster than the other), etc. Optional – You can easily turn this easy banana bread recipe into a banana nut bread by adding 1 cup of chopped walnuts or chopped pecans. Optional – Instead of chopped nuts, you also can “enhance” this easy banana bread by adding 1 cup of your family’s favorite “dessert” ingredient such as chocolate chips, fresh blueberries, golden raisins, fresh cranberries, etc. I prefer to use FRESH blueberries & cranberries when making banana bread because they cause fewer problems in terms of moisture variation . They retain their berry “shell” better than frozen blueberries & cranberries (so there is less leakage into the batter). Frozen blueberries & cranberries often burst during the freezing process. These ruptured frozen berries release juice into the batter during the baking process and this can add unplanned for moisture. In turn, this excess moisture can cause the banana bread to be too wet & underbaked. If you would like to use frozen blueberries or frozen cranberries , you should wash off any ice attached the berries and dry the berries with a paper towel. You do not want to add any excess moisture as this will throw off the liquid-to-dry ingredient ratios of the recipe and result in an underbaked banana bread. When I add chocolate chips to this recipe, I like to use mini chocolate chips . Mini chocolate chips spread out & “float” better in the batter. Heavier regular-sized chocolate chips will occasionally sink to the bottom of the batter. If you want to see what a banana bread looks like with mini chocolate chips, take a look at my recipe for Moist Chocolate Chip Banana Bread . FYI – If you use mini chocolate chips, you should use only 3/4 of a cup (instead of 1 cup for regular chocolate chips). Why? There is more chocolate per cup with mini chips because there is less air spaces between the mini chips (versus regular sized chips). Visitors – What extra ingredients do you like to add to your banana breads? Chopped walnuts? Chocolate chips? Fresh blueberries? Extra spices (such as nutmeg)? Please leave your ingredient suggestions & recipe variations in the comment box below . They are a great help to beginners. Visitor variations – Lori topped the banana bread with a “cinnamon glaze”, Meranda “used a shot of Screwball Peanut Butter whiskey in it to make it peanut butter banana flavored”, Warren said he added “about a shot and a half of fireball whiskey it’s even better”, Melanie likes “browning the butter first”, Michelle “decided to toast the pecans in butter to make it ‘butter pecan banana bread’”, Mike used some “butterscotch pudding” to make up for missing mashed bananas, Jana likes to add a “cream cheese frosting” to the top of her banana breads, Al likes to use “almond extract” instead of vanilla extract, Wolfie said “I actually love this banana bread it was is so amazingly tasty. I added half a cup of walnuts and just a quarter cup of chocolate chip”, etc. Banana muffin variations – Shea turned my recipe into delicious muffins and said “I made this but as muffins that made 18 total. Followed the recipe exactly especially the banana ratio. I did add the optional ingredients of 1 tsp cinnamon, 1 cup of chocolate chips and 1/2 cup chopped pecans. Rave reviews from everyone that tried it.” Room temperature ingredients generally work best (e.g. soft room temperature butter). However, I rarely have the patience to wait for refrigerator cold butter to fully warm up to room temp (which can take 30 to 60 minutes) . Moreover, if the butter has not fully warmed up and is still hard, the butter is difficult to properly mix into the batter. Therefore, I like to slice the butter into “chunks” (so the butter will soften more easily). I then often partially melt the butter in my microwave (so it is mainly softened butter chunks with some melted butter in the bowl). This helps to improve the ease of mixing the batter. Microwave the butter for only 5 to 10 seconds and check to see if it needs another 5 to 10 seconds. Timing can vary based on the microwave’s power setting. Do not microwave the butter for a long time. Do NOT use fully melted & very hot butter . Very hot liquid butter can partially cook the eggs! If you accidentally completely liquify the butter, place the bowl of butter on your counter to cool down before adding the butter to the batter. Optional – If you have run out of butter or you are trying to reduce the saturated fat in your family’s diet, you might like to try my No Butter Banana Bread . It is very similar to this recipe… but the main difference is that it uses vegetable oil instead of butter. Optional – Some of my visitors try to get the best of both worlds. Instead of using just butter (for more flavor) or just vegetable oil (for extra moistness), they like to use a 50/50 mix of butter & oil . Therefore, instead of 8 tablespoons of butter OR 1/2 of vegetable oil, they use 1/4 cup (4 tablespoons) of butter AND 1/4 cup of vegetable oil. My thanks to Marilyn for this great tip! Optional – Some of my visitors (thanks Melanie for the tip!) like to use “browned” butter (instead of regular butter to make this recipe). Browned butter adds a richer & nuttier flavor (often with mild caramel or butterscotch notes) to a banana bread. However, browned butter is an advanced baking technique and not recommended for beginners . It involves boiling the butter, which can splash or splatter and cause burns. Always be very careful with boiling butter. Visitors – Do you prefer to use regular butter, browned butter or vegetable oil when making banana bread? Please leave your butter/oil preference & suggestions in the comment box below . Want an easy way to make your banana bread more interesting? Sprinkle a special topping on top of the batter right before you place the pan in the oven. You can sprinkle on some chopped walnuts (or chopped pecans) . I like to break the chopped walnuts into tiny bits before adding them on top of the batter. If the chopped walnuts are too large & heavy, they can cause the top of the banana bread to partially sink in the middle. You can sprinkle some mini chocolate chips on top of the batter. However, be aware that the mini chips will come out very soft from the oven and the chips can easily smudge. Therefore, if I use mini chocolate chips on top of my banana bread, I like to use baking parchment paper to “lift” the banana bread out of the pan (so I do not touch the chocolate chips on top). Of course, in order to use this method, you need to line the pan with baking parchment paper BEFORE you pour the batter into the pan. I prefer to use mini chocolate chips on top of my banana breads (instead of using regular-sized & heavier chocolate chip). Why? Heavier chips can cause the top of the banana bread to partially sink in the middle. You can sprinkle a mix of brown sugar and ground cinnamon on top of the batter for a sweeter crust. To make this mix, you combine 2 tablespoons of brown sugar and 1 teaspoon of ground sugar. Other topping ideas – Coconut flakes, powdered sugar (added after the banana bread has cooled), etc. Visitors – What toppings do you like to add to your banana bread? Please post your topping ideas & suggestions in the comment section below . Optional – Some people like to add spices (e.g. cinnamon, nutmeg, etc.) to their banana breads. As I stated in the “emergency tip 2” above, you can add 1 teaspoon of ground cinnamon to this recipe (especially if your bananas are not fully ripe). Optional – If you want your banana bread to have a slightly “richer” taste , you can use 1/2 cup of light brown sugar (packed) & 1/2 cup of white granulated sugar. Or for an even richer flavor , some of my visitors like to use 1 packed cup of light brown sugar (instead of the 1 cup of white granulated sugar called for in the recipe). Optional – Some of my visitors like to make this recipe with a little less sugar (because they prefer less sweet banana breads). If you prefer less sweet banana breads then you should consider adding only 2/3 to 3/4 cup of white granulated sugar (instead of the 1 cup of sugar called for in the recipe) . Just make sure to use fully RIPE bananas (or your banana bread might not taste sweet enough). The natural sweetness of fully ripe bananas will offset the modest reduction in the white granulated sugar. Visitors – What type of sugar do you like to use when making banana bread? And do you prefer banana breads with less added sugar? Please leave your sugar preferences & suggestions in the comment box below . Optional – Out of eggs or do not want to deal with the high price of eggs? Some of my visitors like to make an egg substitute using ground flaxseed . One of my visitors (thanks Mark!) likes to replace 1 egg by combining “1 Tbsp Flaxseed Meal (Fresh Ground/Golden Flaxseeds)” with “2.5 Tbsp Water” and then he lets “it sit in the fridge for at least an hour before I put it in the recipe.” Of course, since this recipe uses 2 large eggs, you would have to double the egg replacement ingredients (2 tablespoons of ground flaxseed and 5 tablespoons of water = roughly 2 large eggs). However, be aware that ground flaxseed + water is not exact replacement for real eggs (e.g. it doesn’t have same binding & leavening effect as eggs). Optional – Some people like to enhance the flavor by using different extracts (replacing the vanilla extract in the recipe). For example, one of my visitors likes to use almond extract (thanks Al for the tip!). If you are looking for an even moister banana bread , check out my recipe for a Super Moist Banana Bread . Use FRESH ingredients (e.g. baking soda and flour) for the best results. For example, if you use stale baking soda and/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container. Using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread. This recipe uses all purpose flour (and NOT bread flour) . Banana breads made with bread flour (instead of AP flour) are usually denser and gummier (as bread flour has more gluten than all purpose flour). Old flour can affect the taste of banana bread . Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great! Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life and avoid spoilage (e.g. exposure to moisture, pests and dust). Flour (if stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air . This extra moisture throws off recipes and can lead to banana bread collapses, etc. This recipe uses large eggs (and NOT extra large or jumbo eggs). Large eggs, extra large and jumbo eggs are different USA egg size designations. If you use extra large eggs or jumbo eggs (instead of large eggs), you will be adding too much moisture to the recipe and it could come out underbaked. According to Wikipedia , the weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs). Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy. This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test” . Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick. Instead of the “toothpick test”, some people like to use a digital bread thermometer to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200 F to 205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading. Make sure that your oven has been completely preheated . Depending on the size of your oven, this can take 15 to 20 minutes. If the oven has not been properly preheated, this banana bread could come out undercooked. Use a portable oven thermometer (that hangs inside the oven) to check the interior oven temperature. This will ensure that the oven has reached the correct temperature. I like to bake my banana breads at 325 F (versus many of my peers who use 350 F) . I prefer to use a lower baking temperature because it helps to prevent the crust from potentially overbrowning (or burning) and it also results in a moister tasting banana bread. However, the tradeoff is that baking at 325 F takes a little longer than baking at 350 F. Optional – To prevent your banana bread from sticking to the bottom of the bread pan (especially if you are using “sticky” ingredients such as chocolate chips or fresh cranberries), you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick bread pan or lining the interior of the bread pan with baking parchment paper. The use of baking parchment paper is probably the safest method to prevent your banana bread from sticking to the bottom of the bread pan. Baking parchment paper also allows you to lift the banana bread out of the pan without disturbing the top of the banana bread … in case you have added any special ingredients (such as chopped nuts or chocolate chips) to the top of the banana bread. Baking parchment paper is NOT regular paper . It is a specialty paper designed for use with baking. Please use the suggested 9 x 5 inch bread pan to make this banana bread recipe. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, etc. My recipes are based on using a metal bread pan and NOT a glass bread pan . Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust). My recipes are based on using a regular oven and NOT a convection oven . Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes. Place your banana bread in the middle of your oven . If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected. For the best results, I recommend using the right tools when making banana bread. Check out my Banana Bread Equipment Guide for more details. Problem with sinking middles? Then check out my Why Does My Banana Bread Sink In The Middle? page for reasons & potential solutions. Problem with dry banana breads? Check out my Tips For Making A Moist Banana Bread for information on how to avoid making dry banana breads! Long-term storage – If you want to keep your banana bread for more than 1 or 2 days (depending on the heat & humidity in your kitchen), you will need to freeze it. Please read Bread Dad’s How To Freeze Banana Bread for more details. If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes . My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe). Always wear oven mitts/gloves when dealing with a hot oven and bread pan . For more delicious banana bread recipes (e.g. cranberry banana bread, eggless banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy Banana Bread Recipes . If you liked this recipe, please leave a comment below & give it a 5 star rating. Jump to comment section Plan to make this again? 📌 Pin it or save it for later Want More Recipes? Try These Next Bread Machine Recipes – 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc. Bread Recipes – French bread, buttermilk bread, bagels, Italian bread, etc. Banana Bread Recipes – 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc. Quick Bread Recipes – Recipes using baking soda such as pumpkin bread, cranberry bread, etc. Easy Banana Bread Recipe – Questions What is banana bread? Banana bread is a type of sweet “quick bread” focused on the wonderful taste of bananas. It is much more similar to a muffin or cake than a sandwich-type bread. You can make many different banana bread variations including Blueberry Banana Bread , Brown Sugar Banana Bread , Cranberry Banana Bread , No Butter Banana Bread , Vegan Banana Bread , Walnut Banana Bread & many more. Banana breads are perfect as a snack, breakfast treat or lunch/dinner dessert. Banana bread and other sweet quick bread recipes generally use baking soda and/or baking powder as a leavening agent (which helps the banana bread to rise). Banana breads do not use slow rising bread yeast as a leavening agent (unlike regular sandwich type breads). Can I make banana bread without butter? Yes, you can make banana bread without butter. You just need to substitute vegetable oil for the butter. They are almost equal substitutes. For example, 1 tablespoon of butter equals 3/4 to 1 tablespoon of vegetable oil (depending on the oil used). In addition, when making banana bread, you should use a neutral-flavored vegetable oil (e.g. corn or canola oil). Strongly flavored vegetable oils can negatively impact the flavor of banana breads. Many people like to make “no butter” banana breads because they have run out of butter, they want to use a cheaper alternative to butter or they are trying to reduce the saturated fat in their diet. Therefore, if you are looking for a classic banana bread recipe made without butter, you should try my Banana Bread with Oil recipe. I want to make my banana bread special. What other ingredients can I add to banana bread? You can add a ton of different ingredients to a classic banana bread recipe in order to make it special & a hit with your family. Some common ingredients that people like to add to basic banana bread include blueberries, chocolate chips, cranberries, chopped walnuts, peanut butter, butterscotch chips, etc. If you would like to see recipes for a wide variety of moist banana breads with lots of different flavors, you should visit my section on Easy Banana Bread Variations . My grandmother made banana bread with walnuts. Do you have a recipe for a classic banana bread with walnuts? If you are looking for a banana bread with walnuts, you should try my Walnut Banana Bread Recipe . It is delicious and easy to make. In contrast, the recipe on this page is for a classic banana bread without nuts and is for people who dislike nuts or who have a nut allergy. Is banana bread a type of quick bread? Yes, banana bread is a type of sweet quick bread. In the United States, quick breads are breads that use faster rising baking soda/powder and do not use slower rising bread yeasts. Other types of quick breads include beer bread, carrot bread, cornbread, etc. Check out our Quick Bread Recipes section for many different sweet quick bread recipes. I have run out of bananas. Can I make a similar type of quick bread dessert? If you have run out of bananas and can’t easily get to the store, you can make an applesauce bread . An applesauce bread tastes very similar to banana bread. It just has a mild apple flavor versus a banana flavor. Moreover, an applesauce bread uses most of the same ingredients as a banana bread (well except the bananas!). You can also easily add your family’s favorite dessert ingredient (e.g. chocolate chips or blueberries) in order to “enhance” your applesauce bread and make it a special treat. Can I make muffins from banana bread recipes? Yes. It is very easy to make muffins from banana bread recipes. You are essentially taking the banana bread batter, pouring/scooping it into muffin trays and creating banana bread muffins. Check out our Easy Muffin Recipes section for many great banana bread muffin ideas (such as our Blueberry Banana Muffins , Cranberry Banana Muffins , Chocolate Chip Banana Bread Muffins and No Butter Banana Muffins ). What other fruit can I add to banana bread? Besides bananas, you can add a huge variety of fruit to banana bread. For example, you can add fresh fruit such as blueberries , cranberries , strawberries , etc. You can also add dried fruit such as golden raisins , dried cranberries, etc. You can also mix & match! Anyone for blueberry & cranberry banana bread?!! If you liked this recipe, please leave a comment below & give us a 5 star rating. Jump to comment section Reference Sources Wikipedia, Banana Wikipedia, Banana Bread This quick & easy banana bread recipe tastes delicious and is just like my grandma's old fashioned classic banana bread. It takes only 10 minutes or so to make this banana bread before putting in the oven. In addition, it only uses simple ingredients such as butter, eggs, sugar… and of course, bananas. For more great banana bread recipes, please visit Bread Dad (BreadDad.com). Prep Time 10 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 20 minutes Course: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack Cuisine: American Keyword: banana bread, banana bread recipe, classic banana bread, classic banana bread recipe, easy banana bread, easy banana bread recipe, quick & easy banana bread Servings: 12 Slices Calories: 245 kcal 1 1/2 Cups Mashed Bananas ( RIPE ) This is roughly 3 large bananas but use exactly 1 1/2 cups of mashed ripe bananas for the best results. 8 Tablespoons Unsalted Butter (softened) 2 Eggs (large) 1 Cup White Granulated Sugar – If you want a slightly "richer" flavor, you can replace the white granulated sugar with light brown sugar (packed cup). 2 Cups All Purpose Flour 1 Teaspoon Vanilla Extract 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt Preheat oven to 325 degrees F (163 C). Mash bananas with a fork. Slice the butter into smaller chunks & then soften the butter in a microwave. FYI – I like to partially melt the butter for better mixability. However, do not fully melt the butter (turn it completely into a liquid). Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended. Mix in remaining ingredients. Stir until the batter is fully mixed. Optional – If you want to enhance this easy “basic” banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter. Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan. Bake in the oven for 65 to 70 minutes at 325 degree F (163 C). Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period. After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours. Watch my recipe video on Bread Dad (BreadDad.com) if you want to see how each recipe step is done. This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures. Serving: 1 Slice \| Calories: 245 kcal \| Carbohydrates: 39 g \| Protein: 3 g \| Fat: 9 g \| Saturated Fat: 5 g \| Cholesterol: 47 mg \| Sodium: 236 mg \| Potassium: 141 mg \| Fiber: 1 g \| Sugar: 20 g \| Vitamin A: 292 IU \| Vitamin C: 3 mg \| Calcium: 31 mg \| Iron: 1 mg Related Recipes Banana Nut Bread – Chopped walnuts No Butter Banana Bread No Egg Banana Bread 2 Banana Bread 4 Banana Bread Bread Machine Banana Bread Please leave a comment & recipe in the comment box below. Thanks!
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It takes only 10 minutes or so to make this moist banana bread before putting it in the oven. In addition, this recipe only uses simple ingredients such as flour, butter, eggs, sugar… and of course, RIPE bananas. Slices Of My Easy Banana Bread ![Slices of easy banana bread on white plate.](https://breaddad.com/wp-content/uploads/2024/07/easy-banana-bread-9.jpg) Recipe Sections 1. [Ingredients](https://breaddad.com/easy-banana-bread-recipe/#ingredients) 2. [Instructions](https://breaddad.com/easy-banana-bread-recipe/#instructions) 3. [Recipe Video](https://breaddad.com/easy-banana-bread-recipe/#video) 4. [Helpful Tips](https://breaddad.com/easy-banana-bread-recipe/#tips) \| \| \|---\| \| Recipe Rating4\.92 from 173 votesFeatured Comment Lauren “Love this recipe it is super simple to make, and it is absolutely delicious, I have made it several times and it’s been loved by everyone who has tasted it.. Adding walnuts or chocolate chips make it even more special\!“ \| The key to great banana bread is RIPE bananas\! Not green bananas. Not even perfectly yellow bananas.The best bananas (for banana bread) are those bananas that are soft and have lots of small black & brown spots on the yellow banana peel. Hard unripe green or yellow bananas have too much starch and are not very flavorful. In contrast, ripe bananas are sweeter, softer and have much more delicious banana flavor. Therefore, the best tasting banana breads are made with ripe bananas!\! Classic Banana Bread – Straight From The Oven ![Classic banana bread in bread pan on wire cooling rack.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E) As you probably know, banana bread is a type of “quick bread”. Quick breads use baking soda and/or baking powder to rise versus using yeast. Because quick breads rely on baking soda/powder, they rise more quickly than yeast breads. Most banana breads need only 65-70 minutes or so in the oven before they have risen & are fully cooked. Therefore, great tasting & moist banana breads are easy AND relatively quick to make! They are a perfect dessert or lunch snack. FYI – Excluding the baking time, this easy banana bread recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. Watch the [recipe video](https://breaddad.com/easy-banana-bread-recipe/#video) below if you are confused about any of the steps needed to make this banana bread recipe. Ingredients - 1 1/2 Cups – Mashed Bananas (RIPE) – 345 grams – This is roughly 3 large bananas but use exactly* 1 1/2 cups of mashed ripe bananas for the best results.* - 8 Tablespoons – Unsalted Butter (softened) – 115 grams - 2 – Large Eggs – 114 grams – Not extra large or jumbo eggs. - 1 Cup – White Granulated Sugar – 200 grams – If you want a slightly “richer” flavor, you can replace the white granulated sugar with light brown sugar (packed cup). See the tips section below if you want to use less sugar. - 2 Cups – All Purpose Flour – 240 grams - 1 Teaspoon – Vanilla Extract – 5 milliliters - 1 Teaspoon – Baking Soda – 5 grams - 1 Teaspoon – Baking Powder – 4 grams - 1/2 Teaspoon – Salt – 3 grams - Optional – 1 Cup – Chocolate Chips, Fresh Blueberries, Chopped Walnuts or Chopped Pecans - Optional – 1 Teaspoon – Ground Cinnamon – 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe. Servings – Roughly 12 slices Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 inch metal bread pan, oven mitts, silicon spatula, cooling rack and an oven. Recipe Video – How To Make An Easy Banana Bread FYI – A short ad might play in front of the recipe video. Instructions - Preheat oven to 325 degrees F (163 C). - Mash bananas with a fork. - Slice the butter into smaller chunks & then soften the butter in a microwave. FYI – I like to partially melt the butter for better mixability. However, do not fully melt the butter (turn it completely into a liquid). See the tips section below. - Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended. - Mix in the remaining ingredients. Stir until the batter is fully mixed. - Optional – If you want to enhance this “basic” easy banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (e.g. chocolate chips or chopped walnuts) after you have mixed the batter. - Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan. - Bake in the oven for 65 to 70 minutes at 325 degrees F (163 C). - Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period. - After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours. - Please read the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems. - You also can watch my [recipe video](https://breaddad.com/easy-banana-bread-recipe/#video) to “see” how to perform each recipe step. If you liked this recipe, please leave a comment below & give it a 5 star rating. [Jump to comment section](https://breaddad.com/easy-banana-bread-recipe/#please) 📌 Save this recipe – Bookmark or pin it \| \| \|---\| \| Love bread machine recipes? Then subscribe to [my email newsletter](https://mailchi.mp/breaddad/bread-dad-recipe-newsletter) \| Quick & Easy Banana Bread – Delicious!\! ![Easy banana bread recipe on wooden cutting board.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='481'%20viewBox='0%200%20640%20481'%3E%3C/svg%3E) Key Ingredient – Ripe Bananas!\! ![Ripe bananas on wooden cutting board.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E) Helpful Tips - The tips below are designed to help banana bread “novices” and/or people with limited baking experience. - Click on this “[print recipe](https://breaddad.com/wprm_print/recipe/3815)” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems. - If you would rather “see” how this recipe is made, please watch the [step-by-step recipe video](https://breaddad.com/easy-banana-bread-recipe/#video) on this page. It is a short & simple video that shows you how to make this easy banana bread recipe. - This recipe is part of Bread Dad’s series on easy [Banana Bread Recipes](https://breaddad.com/banana-bread-recipes/) such as no butter banana bread, blueberry banana bread, eggless banana bread and chocolate chip banana bread. - Use RIPE bananas for the best taste. Ripe bananas are soft and the exterior peel is yellow with many small black & brown spots. Hard yellow/green(ish) unripe bananas are too starchy and have much less banana flavor. - FYI – Beautiful pure yellow bananas are not fully ripe. - If you use UNRIPE bananas, your banana bread will taste bland!!\! - To reduce errors (e.g. potential moisture variability) when making this easy banana bread recipe, you should use EXACTLY 1 1/2 cups of mashed bananas. This will help prevent banana bread problems (e.g. the banana bread being too dry or too wet). - FYI – Using 3 random-sized bananas results in a lot of moisture variability and this can lead to a banana bread being too wet or too dry. You will get more consistent (and successful results) if you measure the mashed bananas with a measuring cup or kitchen scale. - In general, 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours\! - Don’t try to sneak in a little extra banana because you have some leftover banana (after mashing your bananas) or you want even more banana flavor in your banana bread. The extra banana will throw off the liquid-to-dry ingredients ratio of the recipe. In turn, you are more likely to get a sunken middle, an underbaked banana bread, a wet & dense banana bread and/or a “weaker” banana bread (more likely to fall apart if it hasn’t been fully baked). - Emergency tip \#1 – Missing some banana? For example, the recipe calls for 1 1/2 cups of mashed bananas but you only have 1 1/4 cups of mashed bananas. Solution – You can add some applesauce, Greek yogurt or sour cream to replace the missing 1/4 cup of mashed bananas. Just make sure the combined amount of mashed bananas and applesauce/yogurt/sour cream equals the recipe’s required 1 1/2 cups of mashed bananas (and not more). If you don’t offset this missing amount of mashed bananas, your banana bread might come out too dry. - Applesauce, Greek yogurt, and sour cream are often used as substitutes for mashed bananas in baking. Why? Because they have a moisture content and texture that is sort of similar to mashed bananas. - Emergency tip \#2 – If your bananas are not fully ripe, you can add 1 teaspoon of ground cinnamon to this recipe. The use of unripe bananas results in a bland banana bread and the cinnamon helps to combat this “blandness”. - My recipe is designed for making ONE banana bread. If you try to double the recipe, you are more likely to experience potential problems such as requiring longer baking times (if baking 2 banana breads at the same time), one pan potentially having more batter than the other pan (thus one banana bread baking faster than the other), etc. - Optional – You can easily turn this easy banana bread recipe into a banana nut bread by adding 1 cup of chopped walnuts or chopped pecans. - Optional – Instead of chopped nuts, you also can “enhance” this easy banana bread by adding 1 cup of your family’s favorite “dessert” ingredient such as chocolate chips, fresh blueberries, golden raisins, fresh cranberries, etc. - I prefer to use FRESH blueberries & cranberries when making banana bread because they cause fewer problems in terms of moisture variation. They retain their berry “shell” better than frozen blueberries & cranberries (so there is less leakage into the batter). Frozen blueberries & cranberries often burst during the freezing process. These ruptured frozen berries release juice into the batter during the baking process and this can add unplanned for moisture. In turn, this excess moisture can cause the banana bread to be too wet & underbaked. - If you would like to use frozen blueberries or frozen cranberries, you should wash off any ice attached the berries and dry the berries with a paper towel. You do not want to add any excess moisture as this will throw off the liquid-to-dry ingredient ratios of the recipe and result in an underbaked banana bread. - When I add chocolate chips to this recipe, I like to use mini chocolate chips. Mini chocolate chips spread out & “float” better in the batter. Heavier regular-sized chocolate chips will occasionally sink to the bottom of the batter. If you want to see what a banana bread looks like with mini chocolate chips, take a look at my recipe for [Moist Chocolate Chip Banana Bread](https://breaddad.com/moist-chocolate-chip-banana-bread/). - FYI – If you use mini chocolate chips, you should use only 3/4 of a cup (instead of 1 cup for regular chocolate chips). Why? There is more chocolate per cup with mini chips because there is less air spaces between the mini chips (versus regular sized chips). - Visitors – What extra ingredients do you like to add to your banana breads? Chopped walnuts? Chocolate chips? Fresh blueberries? Extra spices (such as nutmeg)? Please leave your ingredient suggestions & recipe variations in the [comment box below](https://breaddad.com/easy-banana-bread-recipe/#please). They are a great help to beginners. - Visitor variations – Lori topped the banana bread with a “cinnamon glaze”, Meranda “used a shot of Screwball Peanut Butter whiskey in it to make it peanut butter banana flavored”, Warren said he added “about a shot and a half of fireball whiskey it’s even better”, Melanie likes “browning the butter first”, Michelle “decided to toast the pecans in butter to make it ‘butter pecan banana bread’”, Mike used some “butterscotch pudding” to make up for missing mashed bananas, Jana likes to add a “cream cheese frosting” to the top of her banana breads, Al likes to use “almond extract” instead of vanilla extract, Wolfie said “I actually love this banana bread it was is so amazingly tasty. I added half a cup of walnuts and just a quarter cup of chocolate chip”, etc. - Banana muffin variations – Shea turned my recipe into delicious muffins and said “I made this but as muffins that made 18 total. Followed the recipe exactly especially the banana ratio. I did add the optional ingredients of 1 tsp cinnamon, 1 cup of chocolate chips and 1/2 cup chopped pecans. Rave reviews from everyone that tried it.” - Room temperature ingredients generally work best (e.g. soft room temperature butter). However, I rarely have the patience to wait for refrigerator cold butter to fully warm up to room temp (which can take 30 to 60 minutes). Moreover, if the butter has not fully warmed up and is still hard, the butter is difficult to properly mix into the batter. - Therefore, I like to slice the butter into “chunks” (so the butter will soften more easily). I then often partially melt the butter in my microwave (so it is mainly softened butter chunks with some melted butter in the bowl). This helps to improve the ease of mixing the batter. Microwave the butter for only 5 to 10 seconds and check to see if it needs another 5 to 10 seconds. Timing can vary based on the microwave’s power setting. Do not microwave the butter for a long time. - Do NOT use fully melted & very hot butter. Very hot liquid butter can partially cook the eggs! If you accidentally completely liquify the butter, place the bowl of butter on your counter to cool down before adding the butter to the batter. - Optional – If you have run out of butter or you are trying to reduce the saturated fat in your family’s diet, you might like to try my [No Butter Banana Bread](https://breaddad.com/banana-bread-with-oil-no-butter/). It is very similar to this recipe… but the main difference is that it uses vegetable oil instead of butter. - Optional – Some of my visitors try to get the best of both worlds. Instead of using just butter (for more flavor) or just vegetable oil (for extra moistness), they like to use a 50/50 mix of butter & oil. Therefore, instead of 8 tablespoons of butter OR 1/2 of vegetable oil, they use 1/4 cup (4 tablespoons) of butter AND 1/4 cup of vegetable oil. My thanks to Marilyn for this great tip\! - Optional – Some of my visitors (thanks Melanie for the tip!) like to use “browned” butter (instead of regular butter to make this recipe). Browned butter adds a richer & nuttier flavor (often with mild caramel or butterscotch notes) to a banana bread. - However, browned butter is an advanced baking technique and not recommended for beginners. It involves boiling the butter, which can splash or splatter and cause burns. Always be very careful with boiling butter. - Visitors – Do you prefer to use regular butter, browned butter or vegetable oil when making banana bread? Please leave your butter/oil preference & suggestions in the [comment box below](https://breaddad.com/easy-banana-bread-recipe/#please). - Want an easy way to make your banana bread more interesting? Sprinkle a special topping on top of the batter right before you place the pan in the oven. - You can sprinkle on some chopped walnuts (or chopped pecans). I like to break the chopped walnuts into tiny bits before adding them on top of the batter. If the chopped walnuts are too large & heavy, they can cause the top of the banana bread to partially sink in the middle. - You can sprinkle some mini chocolate chips on top of the batter. However, be aware that the mini chips will come out very soft from the oven and the chips can easily smudge. Therefore, if I use mini chocolate chips on top of my banana bread, I like to use baking parchment paper to “lift” the banana bread out of the pan (so I do not touch the chocolate chips on top). Of course, in order to use this method, you need to line the pan with baking parchment paper BEFORE you pour the batter into the pan. - I prefer to use mini chocolate chips on top of my banana breads (instead of using regular-sized & heavier chocolate chip). Why? Heavier chips can cause the top of the banana bread to partially sink in the middle. - You can sprinkle a mix of brown sugar and ground cinnamon on top of the batter for a sweeter crust. To make this mix, you combine 2 tablespoons of brown sugar and 1 teaspoon of ground sugar. - Other topping ideas – Coconut flakes, powdered sugar (added after the banana bread has cooled), etc. - Visitors – What toppings do you like to add to your banana bread? Please post your topping ideas & suggestions in the [comment section below](https://breaddad.com/easy-banana-bread-recipe/#please). - Optional – Some people like to add spices (e.g. cinnamon, nutmeg, etc.) to their banana breads. As I stated in the “emergency tip 2” above, you can add 1 teaspoon of ground cinnamon to this recipe (especially if your bananas are not fully ripe). - Optional – If you want your banana bread to have a slightly “richer” taste, you can use 1/2 cup of light brown sugar (packed) & 1/2 cup of white granulated sugar. - Or for an even richer flavor, some of my visitors like to use 1 packed cup of light brown sugar (instead of the 1 cup of white granulated sugar called for in the recipe). - Optional – Some of my visitors like to make this recipe with a little less sugar (because they prefer less sweet banana breads). If you prefer less sweet banana breads then you should consider adding only 2/3 to 3/4 cup of white granulated sugar (instead of the 1 cup of sugar called for in the recipe). Just make sure to use fully RIPE bananas (or your banana bread might not taste sweet enough). The natural sweetness of fully ripe bananas will offset the modest reduction in the white granulated sugar. - Visitors – What type of sugar do you like to use when making banana bread? And do you prefer banana breads with less added sugar? Please leave your sugar preferences & suggestions in the [comment box below](https://breaddad.com/easy-banana-bread-recipe/#please). - Optional – Out of eggs or do not want to deal with the high price of eggs? Some of my visitors like to make an egg substitute using ground flaxseed. One of my visitors (thanks Mark!) likes to replace 1 egg by combining “1 Tbsp Flaxseed Meal (Fresh Ground/Golden Flaxseeds)” with “2.5 Tbsp Water” and then he lets “it sit in the fridge for at least an hour before I put it in the recipe.” Of course, since this recipe uses 2 large eggs, you would have to double the egg replacement ingredients (2 tablespoons of ground flaxseed and 5 tablespoons of water = roughly 2 large eggs). However, be aware that ground flaxseed + water is not exact replacement for real eggs (e.g. it doesn’t have same binding & leavening effect as eggs). - Optional – Some people like to enhance the flavor by using different extracts (replacing the vanilla extract in the recipe). For example, one of my visitors likes to use almond extract (thanks Al for the tip!). - If you are looking for an even moister banana bread, check out my recipe for a [Super Moist Banana Bread](https://breaddad.com/super-moist-banana-bread/). - Use FRESH ingredients (e.g. baking soda and flour) for the best results. For example, if you use stale baking soda and/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container. Using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread. - This recipe uses all purpose flour (and NOT bread flour). Banana breads made with bread flour (instead of AP flour) are usually denser and gummier (as bread flour has more gluten than all purpose flour). - Old flour can affect the taste of banana bread. Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great\! - Try to keep your ingredients (e.g. flour) in [airtight food containers](https://breaddad.com/banana-bread-equipment/) in order to extend their shelf life and avoid spoilage (e.g. exposure to moisture, pests and dust). - Flour (if stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to banana bread collapses, etc. - This recipe uses large eggs (and NOT extra large or jumbo eggs). Large eggs, extra large and jumbo eggs are different USA egg size designations. If you use extra large eggs or jumbo eggs (instead of large eggs), you will be adding too much moisture to the recipe and it could come out underbaked. According to [Wikipedia](https://en.wikipedia.org/wiki/Chicken_egg_sizes), the weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs). - Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy. - This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick. - Instead of the “toothpick test”, some people like to use a [digital bread thermometer](https://breaddad.com/bread-thermometers/) to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200 F to 205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading. - Make sure that your oven has been completely preheated. Depending on the size of your oven, this can take 15 to 20 minutes. If the oven has not been properly preheated, this banana bread could come out undercooked. Use a [portable oven thermometer](https://breaddad.com/bread-thermometers/) (that hangs inside the oven) to check the interior oven temperature. This will ensure that the oven has reached the correct temperature. - I like to bake my banana breads at 325 F (versus many of my peers who use 350 F). I prefer to use a lower baking temperature because it helps to prevent the crust from potentially overbrowning (or burning) and it also results in a moister tasting banana bread. However, the tradeoff is that baking at 325 F takes a little longer than baking at 350 F. - Optional – To prevent your banana bread from sticking to the bottom of the bread pan (especially if you are using “sticky” ingredients such as chocolate chips or fresh cranberries), you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick bread pan or lining the interior of the bread pan with baking parchment paper. - The use of baking parchment paper is probably the safest method to prevent your banana bread from sticking to the bottom of the bread pan. - Baking parchment paper also allows you to lift the banana bread out of the pan without disturbing the top of the banana bread… in case you have added any special ingredients (such as chopped nuts or chocolate chips) to the top of the banana bread. - Baking parchment paper is NOT regular paper. It is a specialty paper designed for use with baking. - Please use the suggested 9 x 5 inch bread pan to make this banana bread recipe. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, etc. - My recipes are based on using a metal bread pan and NOT a glass bread pan. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust). - My recipes are based on using a regular oven and NOT a convection oven. Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes. - Place your banana bread in the middle of your oven. If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected. - For the best results, I recommend using the right tools when making banana bread. Check out my [Banana Bread Equipment Guide](https://breaddad.com/banana-bread-equipment/) for more details. - Problem with sinking middles? Then check out my [Why Does My Banana Bread Sink In The Middle?](https://breaddad.com/why-does-my-banana-bread-sink-in-the-middle/) page for reasons & potential solutions. - Problem with dry banana breads? Check out my [Tips For Making A Moist Banana Bread](https://breaddad.com/dry-banana-bread-2/) for information on how to avoid making dry banana breads\! - Long-term storage – If you want to keep your banana bread for more than 1 or 2 days (depending on the heat & humidity in your kitchen), you will need to freeze it. Please read Bread Dad’s [How To Freeze Banana Bread](https://breaddad.com/how-to-freeze-banana-bread/) for more details. - If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes. - My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe). - Always wear oven mitts/gloves when dealing with a hot oven and bread pan. - For more delicious banana bread recipes (e.g. cranberry banana bread, eggless banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy [Banana Bread Recipes](https://breaddad.com/banana-bread-recipes/). If you liked this recipe, please leave a comment below & give it a 5 star rating. [Jump to comment section](https://breaddad.com/easy-banana-bread-recipe/#please) Plan to make this again? 📌Pin it or save it for later Want More Recipes? Try These Next 1. [Bread Machine Recipes](https://breaddad.com/bread-machine-recipes/) – 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc. 2. [Bread Recipes](https://breaddad.com/list-of-bread-recipes/) – French bread, buttermilk bread, bagels, Italian bread, etc. 3. [Banana Bread Recipes](https://breaddad.com/banana-bread-recipes/) – 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc. 4. [Quick Bread Recipes](https://breaddad.com/quick-bread-recipes/) – Recipes using baking soda such as pumpkin bread, cranberry bread, etc. \| \| \|---\| \| 🥖Want to make your bread even better? 1\. Explore [bread machines](https://breaddad.com/best-bread-machines/) that I own & use 2\. [Essential tools](https://breaddad.com/banana-bread-equipment/) that make baking easier \| Easy Banana Bread Recipe – Questions What is banana bread? Banana bread is a type of sweet “quick bread” focused on the wonderful taste of bananas. It is much more similar to a muffin or cake than a sandwich-type bread. You can make many different [banana bread variations](https://breaddad.com/banana-bread-recipes/) including [Blueberry Banana Bread](https://breaddad.com/blueberry-banana-bread/), [Brown Sugar Banana Bread](https://breaddad.com/brown-sugar-banana-bread/), [Cranberry Banana Bread](https://breaddad.com/cranberry-banana-bread/), [No Butter Banana Bread](https://breaddad.com/banana-bread-with-oil-no-butter/), [Vegan Banana Bread](https://breaddad.com/easy-vegan-banana-bread-recipe-no-eggs-no-butter/), [Walnut Banana Bread](https://breaddad.com/easy-banana-nut-bread/) & many more. Banana breads are perfect as a snack, breakfast treat or lunch/dinner dessert. Banana bread and other sweet quick bread recipes generally use baking soda and/or baking powder as a leavening agent (which helps the banana bread to rise). Banana breads do not use slow rising bread yeast as a leavening agent (unlike regular sandwich type breads). Can I make banana bread without butter? Yes, you can make banana bread without butter. You just need to substitute vegetable oil for the butter. They are almost equal substitutes. For example, 1 tablespoon of butter equals 3/4 to 1 tablespoon of vegetable oil (depending on the oil used). In addition, when making banana bread, you should use a neutral-flavored vegetable oil (e.g. corn or canola oil). Strongly flavored vegetable oils can negatively impact the flavor of banana breads. Many people like to make “no butter” banana breads because they have run out of butter, they want to use a cheaper alternative to butter or they are trying to reduce the saturated fat in their diet. Therefore, if you are looking for a classic banana bread recipe made without butter, you should try my [Banana Bread with Oil](https://breaddad.com/banana-bread-with-oil-no-butter/) recipe. I want to make my banana bread special. What other ingredients can I add to banana bread? You can add a ton of different ingredients to a classic banana bread recipe in order to make it special & a hit with your family. Some common ingredients that people like to add to basic banana bread include blueberries, chocolate chips, cranberries, chopped walnuts, peanut butter, butterscotch chips, etc. If you would like to see recipes for a wide variety of moist banana breads with lots of different flavors, you should visit my section on [Easy Banana Bread Variations](https://breaddad.com/banana-bread-recipes/). My grandmother made banana bread with walnuts. Do you have a recipe for a classic banana bread with walnuts? If you are looking for a banana bread with walnuts, you should try my [Walnut Banana Bread Recipe](https://breaddad.com/easy-banana-nut-bread/). It is delicious and easy to make. In contrast, the recipe on this page is for a classic banana bread without nuts and is for people who dislike nuts or who have a nut allergy. Is banana bread a type of quick bread? Yes, banana bread is a type of sweet quick bread. In the United States, quick breads are breads that use faster rising baking soda/powder and do not use slower rising bread yeasts. Other types of quick breads include beer bread, carrot bread, cornbread, etc. Check out our [Quick Bread Recipes](https://breaddad.com/quick-bread-recipes/) section for many different sweet quick bread recipes. I have run out of bananas. Can I make a similar type of quick bread dessert? If you have run out of bananas and can’t easily get to the store, you can make an [applesauce bread](https://breaddad.com/applesauce-cranberry-bread-recipe/). An applesauce bread tastes very similar to banana bread. It just has a mild apple flavor versus a banana flavor. Moreover, an applesauce bread uses most of the same ingredients as a banana bread (well except the bananas!). You can also easily add your family’s favorite dessert ingredient (e.g. chocolate chips or blueberries) in order to “enhance” your applesauce bread and make it a special treat. Can I make muffins from banana bread recipes? Yes. It is very easy to make muffins from banana bread recipes. You are essentially taking the banana bread batter, pouring/scooping it into muffin trays and creating banana bread muffins. Check out our [Easy Muffin Recipes](https://breaddad.com/easy-muffin-recipes/) section for many great banana bread muffin ideas (such as our [Blueberry Banana Muffins](https://breaddad.com/easy-blueberry-banana-muffins/), [Cranberry Banana Muffins](https://breaddad.com/cranberry-banana-muffins-quick-easy-recipe/), [Chocolate Chip Banana Bread Muffins](https://breaddad.com/mini-chocolate-chip-banana-bread-muffins/) and [No Butter Banana Muffins](https://breaddad.com/no-butter-banana-muffins/)). What other fruit can I add to banana bread? Besides bananas, you can add a huge variety of fruit to banana bread. For example, you can add fresh fruit such as [blueberries](https://breaddad.com/blueberry-banana-bread/), [cranberries](https://breaddad.com/cranberry-banana-bread/), [strawberries](https://breaddad.com/strawberry-banana-bread-recipe/), etc. You can also add dried fruit such as [golden raisins](https://breaddad.com/raisin-banana-bread/), dried cranberries, etc. You can also mix & match! Anyone for blueberry & cranberry banana bread?!\! If you liked this recipe, please leave a comment below & give us a 5 star rating. [Jump to comment section](https://breaddad.com/easy-banana-bread-recipe/#please) Reference Sources 1. Wikipedia, [Banana](https://en.wikipedia.org/wiki/Banana) 2. Wikipedia, [Banana Bread](https://en.wikipedia.org/wiki/Banana_bread) ![Quick & Easy Banana Bread](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) [Print Recipe](https://breaddad.com/wprm_print/easy-banana-bread-classic-banana-bread) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fbreaddad.com%2Feasy-banana-bread-recipe%2F&media=https%3A%2F%2Fbreaddad.com%2Fwp-content%2Fuploads%2F2020%2F03%2Fbread-banana-bread-7-e1583333785634.jpg&description=Easy+Banana+Bread+%28Classic+Banana+Bread%29&is_video=false) 4\.92 from 173 votes ## Easy Banana Bread (Classic Banana Bread) This quick & easy banana bread recipe tastes delicious and is just like my grandma's old fashioned classic banana bread. It takes only 10 minutes or so to make this banana bread before putting in the oven. In addition, it only uses simple ingredients such as butter, eggs, sugar… and of course, bananas. For more great banana bread recipes, please visit Bread Dad (BreadDad.com). Prep Time10 minutes mins Cook Time1 hour hr 10 minutes mins Total Time1 hour hr 20 minutes mins Course: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack Cuisine: American Keyword: banana bread, banana bread recipe, classic banana bread, classic banana bread recipe, easy banana bread, easy banana bread recipe, quick & easy banana bread Servings: 12 Slices Calories: 245kcal Author: Bread Dad ### Ingredients - 1 1/2 Cups Mashed Bananas (RIPE) This is roughly 3 large bananas but use *exactly**1 1/2 cups* of mashed ripe bananas for the best results. - 8 Tablespoons Unsalted Butter (softened) - 2 Eggs (large) - 1 Cup White Granulated Sugar – If you want a slightly "richer" flavor, you can replace the white granulated sugar with light brown sugar (packed cup). - 2 Cups All Purpose Flour - 1 Teaspoon Vanilla Extract - 1 Teaspoon Baking Soda - 1 Teaspoon Baking Powder - 1/2 Teaspoon Salt ### Instructions - Preheat oven to 325 degrees F (163 C). - Mash bananas with a fork. - Slice the butter into smaller chunks & then soften the butter in a microwave. FYI – I like to partially melt the butter for better mixability. However, do not fully melt the butter (turn it completely into a liquid). - Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended. - Mix in remaining ingredients. Stir until the batter is fully mixed. - Optional – If you want to enhance this easy “basic” banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter. - Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan. - Bake in the oven for 65 to 70 minutes at 325 degree F (163 C). - Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period. - After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours. - Watch my recipe video on Bread Dad (BreadDad.com) if you want to see how each recipe step is done. ### Notes This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. [Legal Disclaimer](https://breaddad.com/legal-disclaimer/) The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures. ### Nutrition Serving: 1Slice \\| Calories: 245kcal \\| Carbohydrates: 39g \\| Protein: 3g \\| Fat: 9g \\| Saturated Fat: 5g \\| Cholesterol: 47mg \\| Sodium: 236mg \\| Potassium: 141mg \\| Fiber: 1g \\| Sugar: 20g \\| Vitamin A: 292IU \\| Vitamin C: 3mg \\| Calcium: 31mg \\| Iron: 1mg Related Recipes 1. [Banana Nut Bread](https://breaddad.com/easy-banana-nut-bread/) – Chopped walnuts 2. [No Butter Banana Bread](https://breaddad.com/banana-bread-with-oil-no-butter/) 3. [No Egg Banana Bread](https://breaddad.com/eggless-banana-bread-recipe/) 4. [2 Banana Bread](https://breaddad.com/2-banana-bread-recipe/) 5. [4 Banana Bread](https://breaddad.com/4-banana-bread-recipe/) 6. [Bread Machine Banana Bread](https://breaddad.com/bread-machine-banana-bread/) Please leave a comment & recipe in the comment box below. Thanks\! 386 Comments oldest newest Inline Feedbacks View all comments Load More Comments ### More Recipes - [![bread machine recipes](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)90+ Easy Bread Machine Recipes](https://breaddad.com/bread-machine-recipes/) - [![panini recipes & grilled cheese recipes](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)20+ Grilled Cheese & Panini Recipes](https://breaddad.com/panini-recipes/) - [![Olive Oil Banana Bread](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)60+ Banana Bread Recipes](https://breaddad.com/banana-bread-recipes/) - [![quick bread recipes](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)20 Quick Bread Recipes for Desserts & Snacks](https://breaddad.com/quick-bread-recipes/) ## Footer *Love Bread Machine Recipes? 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Readable Markdown	This quick & easy banana bread recipe tastes delicious and is just like my grandma’s old fashioned classic banana bread. It takes only 10 minutes or so to make this moist banana bread before putting it in the oven. In addition, this recipe only uses simple ingredients such as flour, butter, eggs, sugar… and of course, RIPE bananas. Slices Of My Easy Banana Bread ![Slices of easy banana bread on white plate.](https://breaddad.com/wp-content/uploads/2024/07/easy-banana-bread-9.jpg) Recipe Sections 1. [Ingredients](https://breaddad.com/easy-banana-bread-recipe/#ingredients) 2. [Instructions](https://breaddad.com/easy-banana-bread-recipe/#instructions) 3. [Recipe Video](https://breaddad.com/easy-banana-bread-recipe/#video) 4. [Helpful Tips](https://breaddad.com/easy-banana-bread-recipe/#tips) Recipe Rating 4\.92 from 173 votes Featured Comment Lauren “Love this recipe it is super simple to make, and it is absolutely delicious, I have made it several times and it’s been loved by everyone who has tasted it.. Adding walnuts or chocolate chips make it even more special\!“ The key to great banana bread is RIPE bananas\! Not green bananas. Not even perfectly yellow bananas.The best bananas (for banana bread) are those bananas that are soft and have lots of small black & brown spots on the yellow banana peel. Hard unripe green or yellow bananas have too much starch and are not very flavorful. In contrast, ripe bananas are sweeter, softer and have much more delicious banana flavor. Therefore, the best tasting banana breads are made with ripe bananas!\! Classic Banana Bread – Straight From The Oven ![Classic banana bread in bread pan on wire cooling rack.](https://breaddad.com/wp-content/uploads/2024/07/easy-banana-bread-2.jpg) As you probably know, banana bread is a type of “quick bread”. Quick breads use baking soda and/or baking powder to rise versus using yeast. Because quick breads rely on baking soda/powder, they rise more quickly than yeast breads. Most banana breads need only 65-70 minutes or so in the oven before they have risen & are fully cooked. Therefore, great tasting & moist banana breads are easy AND relatively quick to make! They are a perfect dessert or lunch snack. FYI – Excluding the baking time, this easy banana bread recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. Watch the [recipe video](https://breaddad.com/easy-banana-bread-recipe/#video) below if you are confused about any of the steps needed to make this banana bread recipe. Ingredients - 1 1/2 Cups – Mashed Bananas (RIPE) – 345 grams – This is roughly 3 large bananas but use exactly* 1 1/2 cups of mashed ripe bananas for the best results.* - 8 Tablespoons – Unsalted Butter (softened) – 115 grams - 2 – Large Eggs – 114 grams – Not extra large or jumbo eggs. - 1 Cup – White Granulated Sugar – 200 grams – If you want a slightly “richer” flavor, you can replace the white granulated sugar with light brown sugar (packed cup). See the tips section below if you want to use less sugar. - 2 Cups – All Purpose Flour – 240 grams - 1 Teaspoon – Vanilla Extract – 5 milliliters - 1 Teaspoon – Baking Soda – 5 grams - 1 Teaspoon – Baking Powder – 4 grams - 1/2 Teaspoon – Salt – 3 grams - Optional – 1 Cup – Chocolate Chips, Fresh Blueberries, Chopped Walnuts or Chopped Pecans - Optional – 1 Teaspoon – Ground Cinnamon – 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe. Servings – Roughly 12 slices Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 inch metal bread pan, oven mitts, silicon spatula, cooling rack and an oven. Recipe Video – How To Make An Easy Banana Bread FYI – A short ad might play in front of the recipe video. Instructions - Preheat oven to 325 degrees F (163 C). - Mash bananas with a fork. - Slice the butter into smaller chunks & then soften the butter in a microwave. FYI – I like to partially melt the butter for better mixability. However, do not fully melt the butter (turn it completely into a liquid). See the tips section below. - Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended. - Mix in the remaining ingredients. Stir until the batter is fully mixed. - Optional – If you want to enhance this “basic” easy banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (e.g. chocolate chips or chopped walnuts) after you have mixed the batter. - Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan. - Bake in the oven for 65 to 70 minutes at 325 degrees F (163 C). - Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period. - After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours. - Please read the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems. - You also can watch my [recipe video](https://breaddad.com/easy-banana-bread-recipe/#video) to “see” how to perform each recipe step. If you liked this recipe, please leave a comment below & give it a 5 star rating. [Jump to comment section](https://breaddad.com/easy-banana-bread-recipe/#please) 📌 Save this recipe – Bookmark or pin it Quick & Easy Banana Bread – Delicious!\! ![Easy banana bread recipe on wooden cutting board.](https://breaddad.com/wp-content/uploads/2020/08/bread-easy-banana-bread-4-e1596283069713.jpg) Key Ingredient – Ripe Bananas!\! ![Ripe bananas on wooden cutting board.](https://breaddad.com/wp-content/uploads/2024/07/ripe-bananas-2.jpg) Helpful Tips - The tips below are designed to help banana bread “novices” and/or people with limited baking experience. - Click on this “[print recipe](https://breaddad.com/wprm_print/recipe/3815)” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems. - If you would rather “see” how this recipe is made, please watch the [step-by-step recipe video](https://breaddad.com/easy-banana-bread-recipe/#video) on this page. It is a short & simple video that shows you how to make this easy banana bread recipe. - This recipe is part of Bread Dad’s series on easy [Banana Bread Recipes](https://breaddad.com/banana-bread-recipes/) such as no butter banana bread, blueberry banana bread, eggless banana bread and chocolate chip banana bread. - Use RIPE bananas for the best taste. Ripe bananas are soft and the exterior peel is yellow with many small black & brown spots. Hard yellow/green(ish) unripe bananas are too starchy and have much less banana flavor. - FYI – Beautiful pure yellow bananas are not fully ripe. - If you use UNRIPE bananas, your banana bread will taste bland!!\! - To reduce errors (e.g. potential moisture variability) when making this easy banana bread recipe, you should use EXACTLY 1 1/2 cups of mashed bananas. This will help prevent banana bread problems (e.g. the banana bread being too dry or too wet). - FYI – Using 3 random-sized bananas results in a lot of moisture variability and this can lead to a banana bread being too wet or too dry. You will get more consistent (and successful results) if you measure the mashed bananas with a measuring cup or kitchen scale. - In general, 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours\! - Don’t try to sneak in a little extra banana because you have some leftover banana (after mashing your bananas) or you want even more banana flavor in your banana bread. The extra banana will throw off the liquid-to-dry ingredients ratio of the recipe. In turn, you are more likely to get a sunken middle, an underbaked banana bread, a wet & dense banana bread and/or a “weaker” banana bread (more likely to fall apart if it hasn’t been fully baked). - Emergency tip \#1 – Missing some banana? For example, the recipe calls for 1 1/2 cups of mashed bananas but you only have 1 1/4 cups of mashed bananas. Solution – You can add some applesauce, Greek yogurt or sour cream to replace the missing 1/4 cup of mashed bananas. Just make sure the combined amount of mashed bananas and applesauce/yogurt/sour cream equals the recipe’s required 1 1/2 cups of mashed bananas (and not more). If you don’t offset this missing amount of mashed bananas, your banana bread might come out too dry. - Applesauce, Greek yogurt, and sour cream are often used as substitutes for mashed bananas in baking. Why? Because they have a moisture content and texture that is sort of similar to mashed bananas. - Emergency tip \#2 – If your bananas are not fully ripe, you can add 1 teaspoon of ground cinnamon to this recipe. The use of unripe bananas results in a bland banana bread and the cinnamon helps to combat this “blandness”. - My recipe is designed for making ONE banana bread. If you try to double the recipe, you are more likely to experience potential problems such as requiring longer baking times (if baking 2 banana breads at the same time), one pan potentially having more batter than the other pan (thus one banana bread baking faster than the other), etc. - Optional – You can easily turn this easy banana bread recipe into a banana nut bread by adding 1 cup of chopped walnuts or chopped pecans. - Optional – Instead of chopped nuts, you also can “enhance” this easy banana bread by adding 1 cup of your family’s favorite “dessert” ingredient such as chocolate chips, fresh blueberries, golden raisins, fresh cranberries, etc. - I prefer to use FRESH blueberries & cranberries when making banana bread because they cause fewer problems in terms of moisture variation. They retain their berry “shell” better than frozen blueberries & cranberries (so there is less leakage into the batter). Frozen blueberries & cranberries often burst during the freezing process. These ruptured frozen berries release juice into the batter during the baking process and this can add unplanned for moisture. In turn, this excess moisture can cause the banana bread to be too wet & underbaked. - If you would like to use frozen blueberries or frozen cranberries, you should wash off any ice attached the berries and dry the berries with a paper towel. You do not want to add any excess moisture as this will throw off the liquid-to-dry ingredient ratios of the recipe and result in an underbaked banana bread. - When I add chocolate chips to this recipe, I like to use mini chocolate chips. Mini chocolate chips spread out & “float” better in the batter. Heavier regular-sized chocolate chips will occasionally sink to the bottom of the batter. If you want to see what a banana bread looks like with mini chocolate chips, take a look at my recipe for [Moist Chocolate Chip Banana Bread](https://breaddad.com/moist-chocolate-chip-banana-bread/). - FYI – If you use mini chocolate chips, you should use only 3/4 of a cup (instead of 1 cup for regular chocolate chips). Why? There is more chocolate per cup with mini chips because there is less air spaces between the mini chips (versus regular sized chips). - Visitors – What extra ingredients do you like to add to your banana breads? Chopped walnuts? Chocolate chips? Fresh blueberries? Extra spices (such as nutmeg)? Please leave your ingredient suggestions & recipe variations in the [comment box below](https://breaddad.com/easy-banana-bread-recipe/#please). They are a great help to beginners. - Visitor variations – Lori topped the banana bread with a “cinnamon glaze”, Meranda “used a shot of Screwball Peanut Butter whiskey in it to make it peanut butter banana flavored”, Warren said he added “about a shot and a half of fireball whiskey it’s even better”, Melanie likes “browning the butter first”, Michelle “decided to toast the pecans in butter to make it ‘butter pecan banana bread’”, Mike used some “butterscotch pudding” to make up for missing mashed bananas, Jana likes to add a “cream cheese frosting” to the top of her banana breads, Al likes to use “almond extract” instead of vanilla extract, Wolfie said “I actually love this banana bread it was is so amazingly tasty. I added half a cup of walnuts and just a quarter cup of chocolate chip”, etc. - Banana muffin variations – Shea turned my recipe into delicious muffins and said “I made this but as muffins that made 18 total. Followed the recipe exactly especially the banana ratio. I did add the optional ingredients of 1 tsp cinnamon, 1 cup of chocolate chips and 1/2 cup chopped pecans. Rave reviews from everyone that tried it.” - Room temperature ingredients generally work best (e.g. soft room temperature butter). However, I rarely have the patience to wait for refrigerator cold butter to fully warm up to room temp (which can take 30 to 60 minutes). Moreover, if the butter has not fully warmed up and is still hard, the butter is difficult to properly mix into the batter. - Therefore, I like to slice the butter into “chunks” (so the butter will soften more easily). I then often partially melt the butter in my microwave (so it is mainly softened butter chunks with some melted butter in the bowl). This helps to improve the ease of mixing the batter. Microwave the butter for only 5 to 10 seconds and check to see if it needs another 5 to 10 seconds. Timing can vary based on the microwave’s power setting. Do not microwave the butter for a long time. - Do NOT use fully melted & very hot butter. Very hot liquid butter can partially cook the eggs! If you accidentally completely liquify the butter, place the bowl of butter on your counter to cool down before adding the butter to the batter. - Optional – If you have run out of butter or you are trying to reduce the saturated fat in your family’s diet, you might like to try my [No Butter Banana Bread](https://breaddad.com/banana-bread-with-oil-no-butter/). It is very similar to this recipe… but the main difference is that it uses vegetable oil instead of butter. - Optional – Some of my visitors try to get the best of both worlds. Instead of using just butter (for more flavor) or just vegetable oil (for extra moistness), they like to use a 50/50 mix of butter & oil. Therefore, instead of 8 tablespoons of butter OR 1/2 of vegetable oil, they use 1/4 cup (4 tablespoons) of butter AND 1/4 cup of vegetable oil. My thanks to Marilyn for this great tip\! - Optional – Some of my visitors (thanks Melanie for the tip!) like to use “browned” butter (instead of regular butter to make this recipe). Browned butter adds a richer & nuttier flavor (often with mild caramel or butterscotch notes) to a banana bread. - However, browned butter is an advanced baking technique and not recommended for beginners. It involves boiling the butter, which can splash or splatter and cause burns. Always be very careful with boiling butter. - Visitors – Do you prefer to use regular butter, browned butter or vegetable oil when making banana bread? Please leave your butter/oil preference & suggestions in the [comment box below](https://breaddad.com/easy-banana-bread-recipe/#please). - Want an easy way to make your banana bread more interesting? Sprinkle a special topping on top of the batter right before you place the pan in the oven. - You can sprinkle on some chopped walnuts (or chopped pecans). I like to break the chopped walnuts into tiny bits before adding them on top of the batter. If the chopped walnuts are too large & heavy, they can cause the top of the banana bread to partially sink in the middle. - You can sprinkle some mini chocolate chips on top of the batter. However, be aware that the mini chips will come out very soft from the oven and the chips can easily smudge. Therefore, if I use mini chocolate chips on top of my banana bread, I like to use baking parchment paper to “lift” the banana bread out of the pan (so I do not touch the chocolate chips on top). Of course, in order to use this method, you need to line the pan with baking parchment paper BEFORE you pour the batter into the pan. - I prefer to use mini chocolate chips on top of my banana breads (instead of using regular-sized & heavier chocolate chip). Why? Heavier chips can cause the top of the banana bread to partially sink in the middle. - You can sprinkle a mix of brown sugar and ground cinnamon on top of the batter for a sweeter crust. To make this mix, you combine 2 tablespoons of brown sugar and 1 teaspoon of ground sugar. - Other topping ideas – Coconut flakes, powdered sugar (added after the banana bread has cooled), etc. - Visitors – What toppings do you like to add to your banana bread? Please post your topping ideas & suggestions in the [comment section below](https://breaddad.com/easy-banana-bread-recipe/#please). - Optional – Some people like to add spices (e.g. cinnamon, nutmeg, etc.) to their banana breads. As I stated in the “emergency tip 2” above, you can add 1 teaspoon of ground cinnamon to this recipe (especially if your bananas are not fully ripe). - Optional – If you want your banana bread to have a slightly “richer” taste, you can use 1/2 cup of light brown sugar (packed) & 1/2 cup of white granulated sugar. - Or for an even richer flavor, some of my visitors like to use 1 packed cup of light brown sugar (instead of the 1 cup of white granulated sugar called for in the recipe). - Optional – Some of my visitors like to make this recipe with a little less sugar (because they prefer less sweet banana breads). If you prefer less sweet banana breads then you should consider adding only 2/3 to 3/4 cup of white granulated sugar (instead of the 1 cup of sugar called for in the recipe). Just make sure to use fully RIPE bananas (or your banana bread might not taste sweet enough). The natural sweetness of fully ripe bananas will offset the modest reduction in the white granulated sugar. - Visitors – What type of sugar do you like to use when making banana bread? And do you prefer banana breads with less added sugar? Please leave your sugar preferences & suggestions in the [comment box below](https://breaddad.com/easy-banana-bread-recipe/#please). - Optional – Out of eggs or do not want to deal with the high price of eggs? Some of my visitors like to make an egg substitute using ground flaxseed. One of my visitors (thanks Mark!) likes to replace 1 egg by combining “1 Tbsp Flaxseed Meal (Fresh Ground/Golden Flaxseeds)” with “2.5 Tbsp Water” and then he lets “it sit in the fridge for at least an hour before I put it in the recipe.” Of course, since this recipe uses 2 large eggs, you would have to double the egg replacement ingredients (2 tablespoons of ground flaxseed and 5 tablespoons of water = roughly 2 large eggs). However, be aware that ground flaxseed + water is not exact replacement for real eggs (e.g. it doesn’t have same binding & leavening effect as eggs). - Optional – Some people like to enhance the flavor by using different extracts (replacing the vanilla extract in the recipe). For example, one of my visitors likes to use almond extract (thanks Al for the tip!). - If you are looking for an even moister banana bread, check out my recipe for a [Super Moist Banana Bread](https://breaddad.com/super-moist-banana-bread/). - Use FRESH ingredients (e.g. baking soda and flour) for the best results. For example, if you use stale baking soda and/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container. Using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread. - This recipe uses all purpose flour (and NOT bread flour). Banana breads made with bread flour (instead of AP flour) are usually denser and gummier (as bread flour has more gluten than all purpose flour). - Old flour can affect the taste of banana bread. Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great\! - Try to keep your ingredients (e.g. flour) in [airtight food containers](https://breaddad.com/banana-bread-equipment/) in order to extend their shelf life and avoid spoilage (e.g. exposure to moisture, pests and dust). - Flour (if stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to banana bread collapses, etc. - This recipe uses large eggs (and NOT extra large or jumbo eggs). Large eggs, extra large and jumbo eggs are different USA egg size designations. If you use extra large eggs or jumbo eggs (instead of large eggs), you will be adding too much moisture to the recipe and it could come out underbaked. According to [Wikipedia](https://en.wikipedia.org/wiki/Chicken_egg_sizes), the weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs). - Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy. - This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick. - Instead of the “toothpick test”, some people like to use a [digital bread thermometer](https://breaddad.com/bread-thermometers/) to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200 F to 205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading. - Make sure that your oven has been completely preheated. Depending on the size of your oven, this can take 15 to 20 minutes. If the oven has not been properly preheated, this banana bread could come out undercooked. Use a [portable oven thermometer](https://breaddad.com/bread-thermometers/) (that hangs inside the oven) to check the interior oven temperature. This will ensure that the oven has reached the correct temperature. - I like to bake my banana breads at 325 F (versus many of my peers who use 350 F). I prefer to use a lower baking temperature because it helps to prevent the crust from potentially overbrowning (or burning) and it also results in a moister tasting banana bread. However, the tradeoff is that baking at 325 F takes a little longer than baking at 350 F. - Optional – To prevent your banana bread from sticking to the bottom of the bread pan (especially if you are using “sticky” ingredients such as chocolate chips or fresh cranberries), you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick bread pan or lining the interior of the bread pan with baking parchment paper. - The use of baking parchment paper is probably the safest method to prevent your banana bread from sticking to the bottom of the bread pan. - Baking parchment paper also allows you to lift the banana bread out of the pan without disturbing the top of the banana bread… in case you have added any special ingredients (such as chopped nuts or chocolate chips) to the top of the banana bread. - Baking parchment paper is NOT regular paper. It is a specialty paper designed for use with baking. - Please use the suggested 9 x 5 inch bread pan to make this banana bread recipe. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, etc. - My recipes are based on using a metal bread pan and NOT a glass bread pan. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust). - My recipes are based on using a regular oven and NOT a convection oven. Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes. - Place your banana bread in the middle of your oven. If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected. - For the best results, I recommend using the right tools when making banana bread. Check out my [Banana Bread Equipment Guide](https://breaddad.com/banana-bread-equipment/) for more details. - Problem with sinking middles? Then check out my [Why Does My Banana Bread Sink In The Middle?](https://breaddad.com/why-does-my-banana-bread-sink-in-the-middle/) page for reasons & potential solutions. - Problem with dry banana breads? Check out my [Tips For Making A Moist Banana Bread](https://breaddad.com/dry-banana-bread-2/) for information on how to avoid making dry banana breads\! - Long-term storage – If you want to keep your banana bread for more than 1 or 2 days (depending on the heat & humidity in your kitchen), you will need to freeze it. Please read Bread Dad’s [How To Freeze Banana Bread](https://breaddad.com/how-to-freeze-banana-bread/) for more details. - If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes. - My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe). - Always wear oven mitts/gloves when dealing with a hot oven and bread pan. - For more delicious banana bread recipes (e.g. cranberry banana bread, eggless banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy [Banana Bread Recipes](https://breaddad.com/banana-bread-recipes/). If you liked this recipe, please leave a comment below & give it a 5 star rating. [Jump to comment section](https://breaddad.com/easy-banana-bread-recipe/#please) Plan to make this again? 📌Pin it or save it for later Want More Recipes? Try These Next 1. [Bread Machine Recipes](https://breaddad.com/bread-machine-recipes/) – 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc. 2. [Bread Recipes](https://breaddad.com/list-of-bread-recipes/) – French bread, buttermilk bread, bagels, Italian bread, etc. 3. [Banana Bread Recipes](https://breaddad.com/banana-bread-recipes/) – 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc. 4. [Quick Bread Recipes](https://breaddad.com/quick-bread-recipes/) – Recipes using baking soda such as pumpkin bread, cranberry bread, etc. Easy Banana Bread Recipe – Questions What is banana bread? Banana bread is a type of sweet “quick bread” focused on the wonderful taste of bananas. It is much more similar to a muffin or cake than a sandwich-type bread. You can make many different [banana bread variations](https://breaddad.com/banana-bread-recipes/) including [Blueberry Banana Bread](https://breaddad.com/blueberry-banana-bread/), [Brown Sugar Banana Bread](https://breaddad.com/brown-sugar-banana-bread/), [Cranberry Banana Bread](https://breaddad.com/cranberry-banana-bread/), [No Butter Banana Bread](https://breaddad.com/banana-bread-with-oil-no-butter/), [Vegan Banana Bread](https://breaddad.com/easy-vegan-banana-bread-recipe-no-eggs-no-butter/), [Walnut Banana Bread](https://breaddad.com/easy-banana-nut-bread/) & many more. Banana breads are perfect as a snack, breakfast treat or lunch/dinner dessert. Banana bread and other sweet quick bread recipes generally use baking soda and/or baking powder as a leavening agent (which helps the banana bread to rise). Banana breads do not use slow rising bread yeast as a leavening agent (unlike regular sandwich type breads). Can I make banana bread without butter? Yes, you can make banana bread without butter. You just need to substitute vegetable oil for the butter. They are almost equal substitutes. For example, 1 tablespoon of butter equals 3/4 to 1 tablespoon of vegetable oil (depending on the oil used). In addition, when making banana bread, you should use a neutral-flavored vegetable oil (e.g. corn or canola oil). Strongly flavored vegetable oils can negatively impact the flavor of banana breads. Many people like to make “no butter” banana breads because they have run out of butter, they want to use a cheaper alternative to butter or they are trying to reduce the saturated fat in their diet. Therefore, if you are looking for a classic banana bread recipe made without butter, you should try my [Banana Bread with Oil](https://breaddad.com/banana-bread-with-oil-no-butter/) recipe. I want to make my banana bread special. What other ingredients can I add to banana bread? You can add a ton of different ingredients to a classic banana bread recipe in order to make it special & a hit with your family. Some common ingredients that people like to add to basic banana bread include blueberries, chocolate chips, cranberries, chopped walnuts, peanut butter, butterscotch chips, etc. If you would like to see recipes for a wide variety of moist banana breads with lots of different flavors, you should visit my section on [Easy Banana Bread Variations](https://breaddad.com/banana-bread-recipes/). My grandmother made banana bread with walnuts. Do you have a recipe for a classic banana bread with walnuts? If you are looking for a banana bread with walnuts, you should try my [Walnut Banana Bread Recipe](https://breaddad.com/easy-banana-nut-bread/). It is delicious and easy to make. In contrast, the recipe on this page is for a classic banana bread without nuts and is for people who dislike nuts or who have a nut allergy. Is banana bread a type of quick bread? Yes, banana bread is a type of sweet quick bread. In the United States, quick breads are breads that use faster rising baking soda/powder and do not use slower rising bread yeasts. Other types of quick breads include beer bread, carrot bread, cornbread, etc. Check out our [Quick Bread Recipes](https://breaddad.com/quick-bread-recipes/) section for many different sweet quick bread recipes. I have run out of bananas. Can I make a similar type of quick bread dessert? If you have run out of bananas and can’t easily get to the store, you can make an [applesauce bread](https://breaddad.com/applesauce-cranberry-bread-recipe/). An applesauce bread tastes very similar to banana bread. It just has a mild apple flavor versus a banana flavor. Moreover, an applesauce bread uses most of the same ingredients as a banana bread (well except the bananas!). You can also easily add your family’s favorite dessert ingredient (e.g. chocolate chips or blueberries) in order to “enhance” your applesauce bread and make it a special treat. Can I make muffins from banana bread recipes? Yes. It is very easy to make muffins from banana bread recipes. You are essentially taking the banana bread batter, pouring/scooping it into muffin trays and creating banana bread muffins. Check out our [Easy Muffin Recipes](https://breaddad.com/easy-muffin-recipes/) section for many great banana bread muffin ideas (such as our [Blueberry Banana Muffins](https://breaddad.com/easy-blueberry-banana-muffins/), [Cranberry Banana Muffins](https://breaddad.com/cranberry-banana-muffins-quick-easy-recipe/), [Chocolate Chip Banana Bread Muffins](https://breaddad.com/mini-chocolate-chip-banana-bread-muffins/) and [No Butter Banana Muffins](https://breaddad.com/no-butter-banana-muffins/)). What other fruit can I add to banana bread? Besides bananas, you can add a huge variety of fruit to banana bread. For example, you can add fresh fruit such as [blueberries](https://breaddad.com/blueberry-banana-bread/), [cranberries](https://breaddad.com/cranberry-banana-bread/), [strawberries](https://breaddad.com/strawberry-banana-bread-recipe/), etc. You can also add dried fruit such as [golden raisins](https://breaddad.com/raisin-banana-bread/), dried cranberries, etc. You can also mix & match! Anyone for blueberry & cranberry banana bread?!\! If you liked this recipe, please leave a comment below & give us a 5 star rating. [Jump to comment section](https://breaddad.com/easy-banana-bread-recipe/#please) Reference Sources 1. Wikipedia, [Banana](https://en.wikipedia.org/wiki/Banana) 2. Wikipedia, [Banana Bread](https://en.wikipedia.org/wiki/Banana_bread) This quick & easy banana bread recipe tastes delicious and is just like my grandma's old fashioned classic banana bread. It takes only 10 minutes or so to make this banana bread before putting in the oven. In addition, it only uses simple ingredients such as butter, eggs, sugar… and of course, bananas. For more great banana bread recipes, please visit Bread Dad (BreadDad.com). Prep Time10 minutes Cook Time1 hour 10 minutes Total Time1 hour 20 minutes Course: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack Cuisine: American Keyword: banana bread, banana bread recipe, classic banana bread, classic banana bread recipe, easy banana bread, easy banana bread recipe, quick & easy banana bread Servings: 12 Slices Calories: 245kcal - 1 1/2 Cups Mashed Bananas (RIPE) This is roughly 3 large bananas but use *exactly**1 1/2 cups* of mashed ripe bananas for the best results. - 8 Tablespoons Unsalted Butter (softened) - 2 Eggs (large) - 1 Cup White Granulated Sugar – If you want a slightly "richer" flavor, you can replace the white granulated sugar with light brown sugar (packed cup). - 2 Cups All Purpose Flour - 1 Teaspoon Vanilla Extract - 1 Teaspoon Baking Soda - 1 Teaspoon Baking Powder - 1/2 Teaspoon Salt - Preheat oven to 325 degrees F (163 C). - Mash bananas with a fork. - Slice the butter into smaller chunks & then soften the butter in a microwave. FYI – I like to partially melt the butter for better mixability. However, do not fully melt the butter (turn it completely into a liquid). - Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended. - Mix in remaining ingredients. Stir until the batter is fully mixed. - Optional – If you want to enhance this easy “basic” banana bread, you can stir in 1 cup of your family’s favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter. - Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan. - Bake in the oven for 65 to 70 minutes at 325 degree F (163 C). - Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period. - After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours. - Watch my recipe video on Bread Dad (BreadDad.com) if you want to see how each recipe step is done. This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. [Legal Disclaimer](https://breaddad.com/legal-disclaimer/) The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures. Serving: 1Slice \\| Calories: 245kcal \\| Carbohydrates: 39g \\| Protein: 3g \\| Fat: 9g \\| Saturated Fat: 5g \\| Cholesterol: 47mg \\| Sodium: 236mg \\| Potassium: 141mg \\| Fiber: 1g \\| Sugar: 20g \\| Vitamin A: 292IU \\| Vitamin C: 3mg \\| Calcium: 31mg \\| Iron: 1mg Related Recipes 1. [Banana Nut Bread](https://breaddad.com/easy-banana-nut-bread/) – Chopped walnuts 2. [No Butter Banana Bread](https://breaddad.com/banana-bread-with-oil-no-butter/) 3. [No Egg Banana Bread](https://breaddad.com/eggless-banana-bread-recipe/) 4. [2 Banana Bread](https://breaddad.com/2-banana-bread-recipe/) 5. [4 Banana Bread](https://breaddad.com/4-banana-bread-recipe/) 6. [Bread Machine Banana Bread](https://breaddad.com/bread-machine-banana-bread/) Please leave a comment & recipe in the comment box below. Thanks\!
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