Easy Banana Bread

5 from 2 votes

This easy banana bread recipe is everything you want in a simple bread. A moist loaf made with sweet bananas, a hint of cinnamon, and loads of flavor baked to perfection in under an hour.

Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 1 5

Servings loaf

Author Melissa Williams

Ingredients

1 Tablespoon baking soda
1 Tablespoon buttermilk
1 cup granulated white sugar
2 cups all-purpose white flour
1 teaspoon cinnamon
¼ teaspoon salt
2 large eggs
½ cup butter melted & cooled
1 teaspoon vanilla extract
1 cup mashed bananas approximately 3 bananas

Instructions

Preheat your oven to 350 degrees F and spray a 9x5 loaf pan with non-stick spray. Set aside.
To a small bowl, whisk together the baking soda and buttermilk. Set aside.
1 Tablespoon baking soda, 1 Tablespoon buttermilk
To a large mixing bowl, whisk together the sugar, flour, cinnamon, and salt.
1 cup granulated white sugar, 2 cups all-purpose white flour, 1 teaspoon cinnamon, ¼ teaspoon salt
To another large bowl, whisk together the eggs and melted butter.
2 large eggs, ½ cup butter
Stir in the buttermilk mixture and vanilla extract. Then, stir in the mashed banana.
1 teaspoon vanilla extract, 1 cup mashed bananas
Pour the dry ingredients into the wet ingredients and stir until just combined and you don’t see any more flour mixture.
Pour into the prepared pan and bake for 45 minutes. After 45 minutes, check with a toothpick to see if it comes out clean. If not, cover loosely with foil and bake another 10 minutes or until a toothpick comes out clean.
Cool for approximately 10 minutes then flip out of the pan, slice & serve

Notes

To ripen bananas quickly: bake them (peel on) at 350°F for 5–7 minutes.
About 3 ripe bananas = 1 cup mashed (varies by size)
Play with mix-ins like chocolate chips or nuts.
For longer storage, refrigerate tightly wrapped for up to 1 week.
Freeze wrapped banana bread for up to 3 months.

Nutrition