Finding a foolproof way to use up those overripe bananas sitting on your counter can feel like an ongoing kitchen dilemma. After all, nobody wants to throw away perfectly good fruit, but once those bananas get too soft and spotty, they’re not exactly appealing for your morning cereal or afternoon snack.
Fortunately, this easy banana bread recipe solves that problem perfectly: it turns those forgotten bananas into something genuinely tasty, requires just basic ingredients you probably already have, and comes together with minimal fuss or fancy techniques.
Why You’ll Love This Banana Bread
- Perfect for using overripe bananas – Those brown, spotty bananas sitting on your counter are exactly what you need for the sweetest, most flavorful banana bread.
- Simple pantry ingredients – You probably have everything you need already – just basic baking staples that most home cooks keep on hand.
- Quick and easy to make – This recipe comes together in under an hour from start to finish, making it perfect for weekend baking or when you need a treat fast.
- Moist and tender texture – The combination of butter and ripe bananas creates a perfectly soft, cake-like bread that stays fresh for days.
- Great for breakfast or snacking – Whether you enjoy it with your morning coffee or as an afternoon treat, this banana bread works any time of day.
What Kind of Bananas Should I Use?
The best bananas for banana bread are the ones that look a little past their prime – you know, those brown spotted ones sitting on your counter that you might normally toss. The browner and softer your bananas are, the sweeter and more flavorful your bread will be. If your bananas are still mostly yellow, you can speed up the ripening process by placing them in a paper bag for a day or two, or even pop them in a 300°F oven for about 15 minutes until the skins turn black. Don’t worry if they look pretty rough on the outside – that’s exactly what you want for the most delicious banana bread.
Options for Substitutions
This banana bread recipe is pretty forgiving when it comes to swaps:
- Unsalted butter: You can use salted butter instead – just reduce the added salt to 1/4 teaspoon. Vegetable oil or melted coconut oil work too, using 1/3 cup instead of 1/2 cup butter.
- Granulated sugar: Brown sugar makes the bread more moist and adds a nice caramel flavor. You can also use 3/4 cup honey or maple syrup, but reduce other liquids slightly.
- All purpose flour: Whole wheat flour can replace up to half the all-purpose flour for a nuttier taste. For gluten-free, use a 1:1 gluten-free flour blend.
- Eggs: Each egg can be replaced with 1/4 cup applesauce, 1 mashed banana, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes).
- Bananas: The riper, the better! Don’t substitute these – they’re what makes banana bread special. If you only have 2 bananas, add 1/4 cup applesauce to make up the difference.
- Vanilla extract: Almond extract works nicely (use half the amount), or you can skip it entirely if you don’t have any on hand.
Watch Out for These Mistakes While Baking
The biggest mistake people make with banana bread is using bananas that aren’t ripe enough – you want those bananas to be really brown and spotty, almost overripe, because they’ll give you the best flavor and natural sweetness.
Overmixing the batter is another common error that leads to tough, dense bread, so mix just until the flour disappears and don’t worry if there are a few lumps left.
Make sure to check for doneness with a toothpick inserted in the center rather than relying solely on baking time, since ovens vary and overbaked banana bread becomes dry and crumbly.
For extra moist results, let your butter come to true room temperature before mixing (it should give easily when pressed), and consider mashing one banana completely while leaving another slightly chunky for better texture.
What to Serve With Banana Bread?
Banana bread is perfect on its own, but I love serving it warm with a pat of butter that melts right into each slice. A hot cup of coffee or tea makes the perfect companion, especially on a cozy morning or afternoon. You can also toast slices and spread them with cream cheese, peanut butter, or even a drizzle of honey for an extra treat. For something special, try serving it alongside fresh berries or a scoop of vanilla ice cream for dessert.
Storage Instructions
Keep Fresh: Banana bread actually gets better after a day or two! Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 5 days. I like to slice it first, then wrap individual pieces so I can grab one whenever I want a snack.
Freeze: This banana bread freezes like a dream for up to 3 months. Wrap the whole loaf or individual slices in plastic wrap, then pop them in a freezer bag. It’s so nice having homemade banana bread ready to go in the freezer for busy mornings or unexpected guests.
Enjoy: Thaw frozen slices at room temperature for about 30 minutes, or warm them up in the toaster for a few minutes. If you froze the whole loaf, let it thaw overnight on the counter. Either way, it tastes just as good as the day you baked it!
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 29-33 g
- Fat: 65-75 g
- Carbohydrates: 370-400 g
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Ingredients
- 1 cup white sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp table salt
- 3 to 4 medium bananas or 2 large bananas
- 1 tsp vanilla extract
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F (175°C).
Line two 8×4-inch bread pans with parchment paper or grease them well with butter or baking spray.
This ensures the banana bread will easily come out of the pans after baking.
Step 2: Mash the Bananas
- 3 to 4 medium bananas or 2 large bananas
In a medium bowl, use a fork to mash the bananas until smooth, leaving a few small bits for texture if desired.
Set aside.
I like them to be well mashed but still a little chunky for bursts of banana flavor in the bread.
Step 3: Cream Butter and Sugar, Then Add Eggs
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
In a separate large bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter and white sugar until light and fluffy.
Then, add the eggs one at a time and continue mixing until the mixture is well combined.
Step 4: Add Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp table salt
Add the all-purpose flour, baking soda, and table salt to the butter, sugar, and egg mixture.
Mix on low speed until just combined, being careful not to overmix.
Step 5: Incorporate Bananas and Vanilla
- mashed bananas from Step 2
- 1 tsp vanilla extract
Gently fold the mashed bananas from Step 2 and the vanilla extract into the batter, mixing until just incorporated and the bananas are evenly distributed.
I’ve found that folding by hand keeps the bread moist and tender.
Step 6: Bake the Banana Bread
- banana bread batter from Step 5
Divide the batter evenly between the prepared bread pans from Step 1.
Bake in the preheated oven for 35-40 minutes, or until the tops are puffed and browned and a cake tester inserted in the center comes out clean.
Step 7: Cool and Serve
Let the breads cool in their pans for 5-10 minutes, then carefully remove them and transfer to a wire rack to finish cooling.
Serve warm, at room temperature, or cold.
I like to spread a little butter on a warm slice for extra indulgence!
Irresistible Banana Bread Recipe
Ingredients
- 1 cup white sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp table salt
- 3 to 4 medium bananas or 2 large bananas
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two 8x4-inch bread pans with parchment paper or grease them well with butter or baking spray. This ensures the banana bread will easily come out of the pans after baking.
- In a medium bowl, use a fork to mash the bananas until smooth, leaving a few small bits for texture if desired. Set aside. I like them to be well mashed but still a little chunky for bursts of banana flavor in the bread.
- In a separate large bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter and white sugar until light and fluffy. Then, add the eggs one at a time and continue mixing until the mixture is well combined.
- Add the all-purpose flour, baking soda, and table salt to the butter, sugar, and egg mixture. Mix on low speed until just combined, being careful not to overmix.
- Gently fold the mashed bananas from Step 2 and the vanilla extract into the batter, mixing until just incorporated and the bananas are evenly distributed. I've found that folding by hand keeps the bread moist and tender.
- Divide the batter evenly between the prepared bread pans from Step 1. Bake in the preheated oven for 35-40 minutes, or until the tops are puffed and browned and a cake tester inserted in the center comes out clean.
- Let the breads cool in their pans for 5-10 minutes, then carefully remove them and transfer to a wire rack to finish cooling. Serve warm, at room temperature, or cold. I like to spread a little butter on a warm slice for extra indulgence!
