Best Banana Bread
The Easiest (and Best) Banana Bread
Over the decades, I’ve tried countless banana bread recipes, tweaking and experimenting along the way. But this one? This is the one. It’s our absolute favorite—and the best part? It also happens to be the easiest.
If you’ve got ripe bananas sitting on your counter, don’t wait! This recipe comes together quickly, and the results are everything you want in a banana bread: moist, flavorful, and just sweet enough. It’s so good that if you have enough bananas, I highly recommend doubling the recipe. One loaf will disappear before you know it!
Whether it’s for breakfast, a mid-afternoon snack, or a cozy dessert, this banana bread hits the spot every time. It’s simple, delicious, and proof that sometimes, the easiest recipes are the best.
Enjoy every slice! ❤️🍌🍞
Best Banana Bread
Special Note: No need for a mixer - a bowl, a fork and a spoon or spatula and you’re good to go :)!
Ingredients:
2 to 3 medium bananas
1/3c salted or unsalted butter, melted
1/2 tsp baking soda
1 pinch salt
3/4c sugar (1/2c if you’d like this less sweet)
1 large egg, beaten
1tsp vanilla extract
1 1/2c all-purpose flour
1/2c chocolate chips (optional)
Instructions:
Preheat oven to 350 degrees F. Grease a 8 1/2” X 4 1/2” loaf pan and set aside. Or use a silicone loaf pan as I did and show in the above pictures.
In a bowl, mash the ripe banana with a fork until completely smooth.
Stir the melted butter into the banana.
Mix in the baking soda and salt.
Stir in the sugar, beaten egg and vanilla extract.
mix in the flour, and if using, the chocolate chips.
Pour the batter into the prepared pan.
Bake 55 - 65 minutes, or until a toothpick inserted into the center comes out clean. A few dry crumbs are okay, streaks of wet batter are not :).
If the loaf is getting to brown before being done, cover loosely with foil.
Place the loaf on a cooling rack and cool for 15 minutes.
Loosen the sides of the loaf with a knife. Carefully remove loaf from the pan. Let cool completely on a wire rack.
Cut into slices and serve.
Wrapped well, the banana bread will keep well at room temperature for about 4 days and up to 5 days in the fridge.
