Every home cook needs a handful of basic recipes in their repertoire. This is the foundation of a great home cook. This principle of belief has inspired a series I have been working on. Call it 'back to basics,' if you will. For the next few months, I will be sharing simple recipes that are accessible, foolproof, and stepping stones to more elevated dishes, both to inspire and delight.
That brings us to today's recipe- Simple Banana Bread. This humble loaf is unfussy and honest. No nuts, no chocolate, no embellishments to distract from what it is at its core. Only the gentle sweetness of ripened bananas, folded into a dense, tender crumb that bakes into something warm, fragrant, and deeply familiar.
It is the sort of bread that slices cleanly, holds together with ease, and welcomes a pat of butter or a quiet cup of coffee alongside it. A recipe to keep, to return to, and to make your own.
Why You'll Love Today's Recipe
Taste and Texture
I've made a lot of different banana breads over the years, all delicious in their own right. One of the most popular recipes on the site to this day remains to be our Easy Banana Zucchini & Apple Bread. It's ultra-moist and retains that moisture for days. However, it's not strictly a banana bread. Sometimes, I call it a harvest loaf.
If you're looking for a simple banana bread that is perfect for toasting or spreading your favorite jam, today's recipe is what you're looking for. It's dense yet tender, not too wet, and never gummy.
Difficulty Level
Today's banana bread is beginner-friendly, focusing on simple pantry ingredients- nothing complicated or hard to find. It serves as an excellent base for some of your favorite mix-ins as well. So once you've mastered the loaf, you can proceed to put your own personal touch on it. Furthermore, it is also easily customizable for dietary swaps (more on that below).
Tips for a Beautiful Loaf
There is no need for complication here, only a bit of care.
Stir the batter gently, just until everything comes together. Overmixing will take away from the tenderness we seek. For this reason, I really like whisking each ingredient by hand. It allows me full control over the batter.
Take a moment to mash the bananas well (leaving just a few chunks), allowing them to blend seamlessly into the batter.
And once baked, allow the loaf to rest. It may be tempting to slice into it while still warm, but patience will reward you with clean, even slices that hold their shape.
To Serve
Perhaps lightly toasted in the morning, with butter melting into each slice. Or simply as it is, enjoyed slowly with coffee in the afternoon light.
However you choose, it is a loaf that asks little and gives much.
🍌Ingredient Notes
As with many simple things, each ingredient carries its weight.
- Bananas
- The riper, the better. Look for deep yellow skins with brown spots- this ensures natural sweetness and moisture.
- All-Purpose Flour
- All-purpose flour provides structure and that classic loaf texture. It keeps the crumb sturdy enough to slice without crumbling.
- Sugar
- Granulated sugar adds sweetness and helps create a soft, tender crumb, while brown sugar increases moisture and adds a subtle caramel flavor due to its molasses content.
- Eggs
- Bind the batter and contribute to the loaf's structure.
- Oil or Butter
- Oil keeps this bread extra moist, while butter adds richness and flavor
- Baking Soda
- Gives the bread its lift while maintaining density.
- Baking Powder
- Keeps the bread light and fluffy in texture while helping the bread to rise.
- Vanilla Extract
- Adds warmth and enhances the banana flavor without overpowering it.
- Almond Extract
- Consider this my secret ingredient. A little goes a long way when it comes to almond extract. It adds a lovely, subtle flavor that pairs deliciously with the bananas.
- Salt
- Balances sweetness and deepens flavor.
👉 Use room temperature ingredients - this helps everything blend evenly
A Few Notes from the Kitchen
How to Make Banana Bread Gluten-Free
This recipe adapts beautifully to gluten-free baking:
- Substitute with a 1:1 gluten-free baking flour blend
- Make sure your blend contains xanthan gum for structure (I recommend King Arthur's Gluten Free Measure for Measure Flour or Krusteaz Gluten Free All-Purpose Flour)
- Let the batter rest for 5-10 minutes before baking to hydrate the flour
Result: A loaf that remains tender, sliceable, and cohesive.
How to Make It Refined Sugar-Free
For a more natural sweetness:
- Replace granulated sugar with maple syrup or honey
- Replace brown sugar with Coconut sugar for a deeper, caramel-like flavor
Keep in mind: Liquid sweeteners will slightly increase moisture, producing a more moist bread.
Optional Mix-In Ideas
- Chocolate chips
- Chopped walnuts or pecans
- Shredded coconut
- Blueberries (fresh or frozen)
- Cinnamon or warm spices
- Swirls of peanut butter or almond butter
Simple Banana Bread FAQs
Often, this comes down to underbaking or too much banana. Bake until the center is fully set, and a cake tester comes out clean or with just a few moist crumbs.
Let it cool completely before slicing. This recipe is designed to hold together well, but cutting too early can cause crumbling.
Wrap the loaf well with cling film and store it in a storage bag, or keep it in an airtight container. It will stay fresh on the counter for 3-4 days at room temperature, or up to a week in the refrigerator.
Note: Room temperature is usually around 68-72 F degrees ( 20-22 C degrees).
Yes. Wrap tightly and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
Absolutely! Just be sure to reduce baking time to about 18-22 minutes and check for doneness.
Simple Banana Bread (Easy Recipe)
Like a true 'bread', this banana loaf isn't super moist and delicate. It's dense, just moist enough, and holds together well. Delicious on its own and even better toasted with butter and jam!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Bake
- Cuisine: American
Ingredients
- 3 medium overripe bananas
- 2 large eggs
- 1 cup neutral oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F. and line a loaf pan with parchment paper. Set aside.
- In a large bowl, whisk bananas and eggs until incorporated.
- Add extracts and sugars and whisk until well combined.
- Add the oil and whisk again until a semi-smooth batter comes together.
- Add all the dry ingredients and whisk well, making sure not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, depending on the range of your oven. If the center is set and doesn't jiggle when you move the loaf, that is a clear indication it may be done. Use a caketester to make sure it has cooked through. It will come out clean or with a few moist crumbs.
- Remove from the oven and let rest on a wire rack in the pan for 10-15 minutes. Carefully lift the loaf from the pan and let it cool completely to room temperature before slicing.
- Serve with warm butter and jam if desired. Enjoy!
Notes
Store in an airtight container or wrap in clingfilm. This loaf will stay fresh for 3-4 days at room temperature or up to a week in the refrigerator.
And that's our easy recipe for Simple Banana Bread. If you enjoyed today's recipe or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
Happy Baking!
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Ben says
Aww, yeah. This is basically my Granny's banana bread, and I freaking love it.
Beth says
This is one of the best banana bread recipes I've ever made. EVERYON MAKE IT!