Easy Banana Bread

This straightforward Banana Bread Recipe is a tried-and-true favorite with a tender crumb, big banana flavor, and simple ingredients.

author’s note

My Go-To Banana Bread That Never Fails!

I swear bananas go from reliable to way too spotty overnight, and every time that happens, I know exactly what I’m making: this banana bread.

I’ve tested a lot of versions over the years, but this is the one I keep coming back to because it just works. It’s soft without being heavy, sweet but not too sweet, and has the best texture thanks to the mix of butter, oil, and mashed bananas.

The first time I made this exact version, I pulled it out of the oven and let it cool just enough to slice, and it was gone within the hour. My kids kept coming back for “just one more slice,” and honestly, I was doing the same thing. Now it’s my go-to anytime I see those speckled bananas sitting on the counter.

Here’s What You Need:

Ingredient	Tip or Swap
Bananas	Use very ripe bananas with lots of brown spots for the best flavor
Brown sugar	Adds moisture and a deeper flavor than just white sugar
Greek yogurt	Keeps the bread soft, swap with sour cream if needed
Butter + oil	Butter adds flavor, oil keeps it moist longer
Flour	Spoon and level so the bread doesn’t turn dense

Variations

straightforward Banana Bread Recipe Add-Ins

Want to spice up your banana bread? Try adding one of these:

• Chocolate chips: mix in 1 cup with dry ingredients (mix regular and mini chips).
• Nutella: Add in a swirl of Nutella like I do in this Nutella banana bread.
• Nuts: Try my banana nut bread recipe.
• Flaked coconut: Mix in 1 cup of sweetened or unsweetened coconut with the dry ingredients.

Storage

• Keeping it Fresh: Store this straightforward Banana Bread Recipe wrapped at room temp for up to 3 days or refrigerate after day 1 for longer storage. Warm before serving.
• Freezing: Cool completely, then wrap tightly and freeze for up to 3 months. Thaw at room temp.
  
  

  More satisfying Baked Goods:

  

  Desserts

  straightforward Pumpkin Bread Recipe

  

  Desserts

  Zucchini Bread Recipe

  

  Desserts

  Chocolate Muffin Recipe

  

  Desserts

  Healthy Chocolate Chip Cookie Recipe

  Ingredients

  • 3 extra-large very overripe bananas (see note 1)
  • 1 cup + 2 tablespoons light brown sugar (separated, tightly packed)
  • 1 tablespoon white sugar
  • 2 large eggs
  • 1/3 cup Greek yogurt (full-fat or use sour cream, at room temp)
  • 1 tablespoon vanilla extract
  • 1/3 cup coconut oil (measured when solid)
  • 1/3 cup unsalted butter (measured when solid)
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 2-1/4 cups all-purpose flour
  • 1 cup mini chocolate chips (or nuts, skippable)

  Method

  1. Heat oven to 350°F and arrange the rack in the center. Generously grease and line a 9×5-inch loaf pan with parchment paper. It's very important all the ingredients are the same temp so pull out the eggs and Greek yogurt and keep nearby. Melt butter and coconut oil in microwave (after measuring in solid state) and keep nearby to return to room temperature.
  2. Remove the peels and place the bananas in a small bowl. Mash the bananas with a fork. We're going for a thick slightly chunky mash. Measure mashed bananas to get an exact and level 1-3/4 cups.
  3. In a very large bowl, add the mashed bananas, 1 cup tightly packed brown sugar, room temp eggs, room temp yogurt, and vanilla extract. Use a hand whisk to briskly whisk until smooth.
  4. While whisking constantly, slowly stream in the butter and oil. Whisk a few times after until mixture is fully emulsifed and smooth.
  5. Add salt, cinnamon, and baking soda. Whisk until incorporated then add in the flour. Whisk a few times then mix with a spatula just until no dry streaks of flour remain. Do not over mix here. If desired, fold in chocolate chips or nuts here.
  6. Pour the batter into the prepared loaf pan and smooth it into an even layer with the spatula. Sprinkle remaining 2 tablespoons brown sugar and 1 tablespoon white sugar on top. Do not press it in just lightly sprinkle on top.
  7. Place the bread on a sheet pan. Bake for 70-80 minutes (wide variance depending on the pan you use, actual heat of the oven, humidity, etc.), until lightly golden brown on top, bread springs back when you press it, and a toothpick, when inserted in the center, comes out clean or with moist crumbs. If needed tent the bread with foil and continue baking until toothpick comes out with moist crumbs or clean. My oven finishes it evenly at 75 minutes.
  8. Remove the bread and allow it to cool in the pan for 15 minutes before inverting onto a cooling rack to finish cooling. Don't rush the cool, the residual heat is finishing up the bread! Once cooled for about an hour, slice with a very sharp serrated knife. Enjoy as is or with a spread of good butter, almond butter, or peanut butter!