This easy banana bread recipe is moist and sweet and perfect for using up a bunch of ripe—maybe heading to over-ripe!—bananas. A generous amount of fruit along with eggs and vegetable oil make it particularly rich and tender. A teaspoon of cinnamon adds depth while still letting the pure banana flavor and aroma shine through. You can keep the bread as simple as you like, or try your favorite chopped nuts or other mix-ins: pecans, walnuts, chocolate chips or chunks or even coconut are all delicious. Toast a slice and slather it with butter or whipped cream cheese for breakfast, try it with a cup of your favorite tea or coffee or add a frosting or glaze for an easy loaf-pan dessert: There’s no wrong time for banana bread!
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 1 loaf |
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup sugar
- 4 very ripe bananas
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, baking soda, baking powder and salt. In a large bowl, cream together the eggs and sugar. Stir in the mashed bananas, vanilla, oil and cinnamon. Stir in the flour mixture, a third at a time, until just combined.
- Pour the batter into a 9-by-5-inch loaf pan. Bake for about 1 hour.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 323 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 4 g |
| Cholesterol | 32 mg |
| Sodium | 262 mg |
Reviews
great recipe
I love this recipe so much. The amount of banana is perfect and it always comes out so light a fluffy.
I’ve been making this banana bread recipe for many years. It’s my goto when I have bananas that have been sitting for a while. The recipe never fails. My family loves it.
This is the best banana bread I’ve ever made, I love how easy the recipe is! I’ve made well over a dozen loaves so far!!
I’ve made a lot of banana bread and this recipe is by far the best. The ingredients are well balanced and add depth. The cinnamon is a wonderful touch.
The absolute best banana bread I’ve ever made and that says a lot haha!! 100% would recommended. Already made it 3 times this week and in double batches. Perfect even to make days before you need it and uses a lot of banana which is amazing!!
This recipe is so delicious! I substituted chunky applesauce for the oil, just because I’ve never tried that before!!! I also added 1/4 cup spiced rum to it. I’ve had many, many versions of banana bread and this one beats them all!!!
Easy recipe and it’s tastes delicious!! This is a keeper.
This recipe is not only easy but very tasty! Had some ripe bananas that needed to be used ASAP and this recipe only required things readily on hand. Simple, quick and very good. Will save this recipe for sure!
I have never made banana bread ever until the day I used this recipe. I followed it to spec and it turned out so perfect. I did not have the same pan size recommended. I had three 8’ by 3’s so I kept it in the oven for 45 minutes opposed to the 1 hour. It turned out amazing!