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A delicious, easy banana bread recipe that is fast and oh so moist! Make loaves or muffins in no time at all, and uses basic pantry ingredients.
I have been making this easy bread recipe forever…or at least it seems like it. It’s one of those quick-gratification recipes that is moist, delicious, and has the best texture. Throw it together, pop it in the oven, and in about 30 minutes you have hot, yummy, sweet banana bread.
Make This Banana Bread
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, or a mixing bowl with a hand mixer, combine the room temperature butter, sugar, large eggs, bananas, lemon juice, and vanilla extract.
- In a separate bowl combine flour, baking powder and salt.
- Add dry ingredients to butter/banana mixture and mix until well combined.
- Pour into prepared bread pans.
- Bake mini loaves for 25 min.
- Small loaves for 30-35 min.
- Large loaf for 45 min. or until toothpick inserted in center comes out clean.
Tips + Variations
- This recipe calls for an entire tablespoon of baking powder…so when you see the measurement down below, you will know it’s not a mistake! I have never seen that much leavening in any quick bread recipe, but it’s perfect for this one.
- I’ve made this bread countless times, and it always turns out the same. It’s the most dependable recipe ever.
- I am able to get four small loaves from this recipe. Just divide the batter evenly between the small pans. (All pan measurements are included in the recipe card below.)
- If you use a large cookie scoop to fill the vessels of a muffin tin, this banana bread recipe makes twelve perfect banana muffins.
- It’s delicious to add about one cup of finely chopped nuts: walnuts, pecans, or sliced almonds.
- If you don’t use nuts, you can add 1/2 cup (or more, I won’t tell) of mini chocolate chips.
- For more flavor, add 1 teaspoon of nutmeg.
Lemon Banana Bread
About the lemon juice…if you don’t have a lemon, it’s not a big deal. The lemon juice enhances the flavors, but this banana bread recipe is delicious without it. To make Lemon Banana Bread, add to the batter: an additional 2 teaspoons of fresh lemon juice, and the zest of one lemon.
How To Freeze Bananas
If you have ripe bananas, but don’t have time to bake a batch of banana bread, follow these directions for the best way to freeze bananas. When you are ready to use them, just let them sit out for about an hour.
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How To Store + Freeze
- Store this moist banana bread recipe in an airtight container at room temperature for up to 2 days. After that, store in the fridge.
- To freeze individual loaves, wrap each one with Press’n Seal or plastic wrap. Place wrapped loaves in a resealable freezer bag, and mark the date. Freeze for up to 3 months.
Easy Banana Bread Recipe
Ingredients
- 1 stick butter room temp. (1/2 cup)
- 1 cup sugar
- 2 eggs
- 1 cup mashed bananas (about 2 medium)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (cut to 1/4 teaspoon if you use salted butter)
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, or a mixing bowl with a hand mixer, combine butter, sugar, eggs, bananas, lemon juice, and vanilla.
- In a separate bowl combine flour, baking powder and salt.
- Add dry ingredients to butter/banana mixture and mix until well combined.
- Pour into prepared bread pans.
- Bake mini loaves for 25 min.
- Small loaves for 30-35 min.
- Large loaf for 45 min. or until pick inserted in center comes out clean.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Made this yesterday…easy to do. I used choc chips and walnuts and used Earth Balance instead of butter and it turned out GREAT! Ate one loaf, giving another as a gift tomorrow and two in the freezer for later on. THANK YOU for sharing!
Ann,
My family loves banana bread. I enjoy trying different recipes but ALWAYS come back to my Moms original recipe. Today I finally pulled out several different recipes and found that yours is identical to my Mom’s recipe. The original came from
The encyclopedia of cooking.
Small books of various recipes placed in a binder like book. Sound familiar? Enjoy your blog so much!
I am going to try your banana bread recipe, quick breads are a favorite of mine. I have used many of your recipes and they always turn out well. Thank you for sharing.
I am so intrigued by the tablespoon of baking powder, and the idea of adding a little lemon! Bananas are a constant in our fruit bowl, so I will trying this recipe out soon !
Sounds yummy. I bake for the ER here all the time and they will enjoy this.
Had not thought of using lemon juice/lemon zest in banana bread. Printed it and pinned it both!