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–+ servings
Loaf of easy banana bread fresh out of the oven

Easy Banana Bread

This Easy Banana Bread is a delicious, forgiving recipe made with overripe bananas, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 very ripe bananas The riper, the better; lots of brown on the peel.
  • 1/3 cup melted butter or coconut oil Use coconut oil for dairy-free.
  • 3/4 cup granulated sugar Or 2/3 cup honey as a liquid sweetener.
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • pinch salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts or chocolate chips Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 4×8-inch loaf pan and set it aside.
  2. In a large bowl, mash the bananas until mostly smooth; small lumps are okay.
  3. Stir the melted butter into the mashed bananas. Add the sugar, beaten egg, and vanilla. Whisk until evenly combined.
  4. Sprinkle the baking soda and a pinch of salt over the mixture. Gently fold in the flour until just incorporated; avoid overmixing.
  5. Fold in walnuts or chocolate chips if using. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 115mgFiber: 1gSugar: 10g

Notes

Store baked banana bread at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, slice and freeze for up to 3 months.

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