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Judy John

Easy Banana Bread Recipe

These easy banana bread slices bake with moist texture, sweet banana flavor, and soft crumbs. They make simple homemade treats perfect for breakfast, snacks, or cozy family desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Batter
  • 1 1/2 cups all-purpose flour leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 3 medium ripe bananas mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips optional

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Loaf Pan
  • Cooling Rack
  • Freezer
  • Spatula
  • Fork
  • Oven

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan lightly.
  2. Whisk flour, baking soda, and salt together until evenly combined.
  3. Beat melted butter and brown sugar until smooth and glossy.
  4. Add eggs, mashed bananas, and vanilla extract. Mix until fully combined.
  5. Fold dry ingredients into the banana mixture gently until no dry streaks remain.
  6. Stir chocolate chips evenly through the batter for sweet bites throughout the loaf.
  7. Pour batter into the loaf pan and smooth the top evenly.
  8. Bake for 12 minutes until the top looks golden and springs back lightly.
  9. Cool banana bread in the pan briefly before transferring it to a cooling rack.

Notes

For softer banana bread, avoid overmixing and remove it promptly after baking. Bake slightly longer for firmer texture. Freeze individual slices tightly wrapped for quick breakfasts later. Chill batter briefly if adding heavy mix-ins. Add walnuts, cinnamon, or peanut butter chips for flavor changes. Store banana bread tightly wrapped for up to four days.