Moist, fluffy, and naturally sweet—this Banana Bread Bliss is everything I want in a comforting baked treat. Made with ripe bananas, pantry staples, and just one bowl, it’s the kind of recipe I come back to again and again. Whether I slice it up for breakfast, enjoy it with coffee in the afternoon, or serve it as a light dessert, this banana bread always hits the spot.
Why You’ll Love This Recipe
I love how easy and unfussy this banana bread is—no mixers, no fancy steps, just pure homemade goodness. The ripe bananas make it naturally sweet and incredibly moist, and it only takes a few minutes to throw together. It’s also super versatile, and I often tweak it based on what I have on hand. This is my go-to way to use up overripe bananas before they go to waste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
1/3 cup melted butter
1 egg, beaten
1/2 cup sugar (I sometimes use 1/3 cup if I want it less sweet)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
Directions
I preheat my oven to 350°F (175°C) and grease a 4×8-inch loaf pan.
In a mixing bowl, I mash the bananas with a fork until smooth.
I stir in the melted butter until fully combined.
Next, I mix in the sugar, beaten egg, and vanilla extract.
I sprinkle the baking soda and salt over the batter and stir it in.
I add the flour last, mixing just until everything is incorporated—no overmixing.
Then I pour the batter into the greased loaf pan and smooth the top.
I bake it for 50–60 minutes, checking doneness with a toothpick in the center.
Once it’s done, I let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Servings and timing
This banana bread yields about 10 slices.
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Calories: Approximately 196 kcal per slice
Variations
I like adding a handful of chocolate chips or chopped walnuts for extra texture and flavor.
Sometimes I swap half the all-purpose flour for whole wheat flour for a heartier loaf.
For a cozy twist, I mix in a teaspoon of cinnamon or a dash of nutmeg.
If I’m out of butter, I’ve used coconut oil or vegetable oil with good results.
A swirl of peanut butter or Nutella before baking gives it a fun upgrade.
Storage/Reheating
I keep the banana bread at room temperature in an airtight container for up to 3 days. If I need it to last longer, I store it in the fridge for up to a week—it stays moist. For longer storage, I freeze individual slices wrapped in foil or plastic and placed in a freezer bag. To reheat, I pop a slice in the microwave for about 15–20 seconds or toast it lightly for a warm, crisp edge.
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FAQs
How ripe should the bananas be for banana bread?
I always use bananas that are deeply speckled or mostly brown—these are the sweetest and give the best flavor and texture.
Can I make this banana bread vegan?
Yes, I’ve made it vegan by using melted coconut oil instead of butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg.
Can I use brown sugar instead of white sugar?
Absolutely! I’ve swapped white sugar for brown sugar when I want a richer, more caramel-like flavor.
Why is my banana bread too dense?
Overmixing the batter can make it dense. I always mix just until the ingredients are combined to keep the bread light and fluffy.
Can I bake this recipe as muffins?
Yes! I divide the batter into a greased or lined muffin tin and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean.
Conclusion
This banana bread is one of those easy bakes that never lets me down. It’s moist, flavorful, and endlessly customizable, making it perfect for any occasion—from a lazy morning to a sweet ending to dinner. I keep this recipe in my back pocket, especially when I’ve got overripe bananas waiting to be used. One bowl, simple steps, and a whole lot of banana bliss.
📖 Recipe:
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Banana Bread Bliss
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Moist, fluffy, and naturally sweet banana bread made with ripe bananas and simple pantry staples. This easy one-bowl recipe is perfect for breakfast, snack, or dessert and is endlessly customizable.
Ingredients
3 ripe bananas, mashed
1/3 cup melted butter
1/2 cup sugar (or 1/3 cup for less sweetness)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C) and grease a 4×8-inch loaf pan.
- Mash the bananas in a mixing bowl until smooth.
- Stir in the melted butter until fully combined.
- Add the sugar, beaten egg, and vanilla extract, and mix well.
- Sprinkle baking soda and salt over the mixture and stir in.
- Add the flour and mix just until incorporated—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Add chocolate chips or chopped walnuts for extra flavor and texture.
Swap half the all-purpose flour for whole wheat flour for a heartier loaf.
Mix in a teaspoon of cinnamon or nutmeg for a cozy flavor boost.
Coconut oil or vegetable oil can replace butter if needed.
Swirl in peanut butter or Nutella for a fun twist.
Store at room temperature for 3 days, in the fridge for 1 week, or freeze slices for longer storage.
Reheat slices in the microwave for 15–20 seconds or lightly toast for crisp edges.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 196
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
