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–+ servings
loaf of banana bread on parchment paper with 4 slices cut out

Easy Banana Bread Recipe

This quick and easy banana bread is a classic and a staple recipe for any baker! It comes together in just a few quick steps and is the perfect use for any bananas that are getting overly ripe on your counter.
Print Recipe
Prep Time :25 minutes
Cook Time :1 hour 10 minutes
Total Time :1 hour 35 minutes
10 Servings

Equipment

  • Mixing Bowl
  • Measuring Cups or Digital Scale
  • Whisk
  • Mixing Spoon
  • 8 x 5-inch (20 x 13-cm) Loaf Pan

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups bananas, mashed, from about 3 large or 4 medium
  • 1/2 cup oil or melted butter, vegetable, canola, safflower, grapeseed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup milk, skim, 1%, 2%, whole, dairy-free

Instructions

Prep:

  • Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
  • Prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.
    Loaf pan lined with parchment paper

To Make the Batter:

  • Mix Dry Ingredients: In a large mixing bowl whisk together the flour, sugar, baking powder, salt, and cinnamon.
    2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon
    Bowl of dry ingredients for banana bread being whisked together
  • Mix Wet Ingredients: In a separate bowl, mash the bananas with a fork. Add the oil or melted butter, eggs, vanilla extract, and milk and whisk together until well combined.
    2 cups bananas, mashed, 1/2 cup oil or melted butter, 2 large eggs, 2 teaspoons vanilla extract, 1/3 cup milk
    Pouring milk into the bowl of wet ingredients for banana bread
  • Combine: Add the wet ingredients into the dry ingredients and use a silicone spatula or a mixing spoon to stir together until well combined.
    Mixing wet and dry ingredients together in a bowl for banana bread
  • Pan: Pour the batter into the prepared pan.
    Pouring batter into the loaf pan
  • Bake at 350°F/175°C for 60-70 minutes until lightly golden brown and the top springs back when gently pushed and a toothpick inserted in the center comes out clean.
  • Cool the loaf for 10 minutes and then transfer from the pan to a cooling rack to finish cooling.
    loaf of banana bread on parchment paper with 3 slices cut out
  • Store leftover banana bread at room temperature wrapped in foil or plastic wrap for up to 3 days.

Nutrition

Calories: 330kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 263mg | Potassium: 216mg | Fiber: 2g | Sugar: 26g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 2mg