Banana Bread Recipe

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This easy banana bread recipe is my great-grandfather’s recipe. It’s simple to make, really moist, and full of banana flavor. Even my husband, who professes to hate bananas, loves this banana bread.

Slice of Papa's Banana Bread with a few sliced bananas. by foodology geek.

Growing up, my mom made homemade bread all of the time.

Banana Bread has always been my favorite. It’s moist, delicious, and full of yummy banana flavor!

I love bananas! But in my opinion, bananas have a one day window of optimum ripeness. Do you know what I mean?

You buy a bunch of banana, and they’re green, not quite ready to eat. Then you wait a few days, and they get to that perfect bright yellow ripe banana perfection!

But who can eat an entire bunch of bananas in one day? So over the next few days, you end up with half a bunch of overripe bananas. At this point, I either peel them and freeze them to use in smoothies. OR make this Amazing Moist Banana Bread Recipe.

Banana Bread With Peanut Butter and fresh bananas by foodology geek

Why you’ll love this recipe

  • Super Easy: Quick bread recipes are ultra-easy to make. No proofing means you have bread in your belly faster than ever.
  • One Bowl: You only need one bowl to make this recipe. No mixer needed!
  • Sweet and moist: Delicious moist banana flavor every time.

Recipe Notes

Making homemade banana bread is so easy that this needs no explanation. The most complicated step in making banana bread is making sure your ingredients are at room temperature.


  • Bananas: Two very ripe bananas.
  • Dry Ingredients: Flour, sugar, salt, baking soda, and baking powder.
  • Wet Ingredients: Butter and eggs.

Step-by-Step Directions

  • Mash the bananas: I usually use a fork for this step.
  • Mix in the sugar and the butter: Mashup everything together, again using a fork.
  • Add the eggs: Add in the eggs one at a time. Mix in, using your fork.
  • Add the dry ingredients: Mix until the dry ingredients are just incorporated.
  • Bake: Bake for an hour at 350℉
A slice of banana bread slathered with peanut butter and topped with freshly sliced bananas by foodology geek

Variations and FAQs

There are so many ways to vary this banana bread recipe. Here are a few of my favorites.

Banana Nut Bread

You can add a half-cup to one cup of chopped walnuts or pecans if you want to make this into a banana-nut bread.

Banana Chocolate Chip Bread

Add one cup of your favorite chocolate chips to this recipe to make chocolate chip banana bread.

Blueberry Banana Bread

Add one cup of fresh blueberries to make this a blueberry banana bread.

Hawaiian Banana Bread

Add a half cup of shredded coconut and a half cup of chopped macadamia nuts to this recipe.

Can I make this recipe with gluten-free flour?

Yes, This recipe does well with gluten-free flour. I like either King Arthurs One-to-one flour or Bob’s Red Mill Gluten-Free Flour Blend.

Other recipes you might like:

If you like baking, here are a few more recipes that I know you’ll love!

Slice of Papa's Banana Bread with a few sliced bananas. by foodology geek.

Easy, Super Moist Banana Bread

This classic banana bread recipe is made with simple ingredients. If you have a few overripe bananas lying around, whip up a loaf of the super easy, ultra-moist banana bread.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine baked goods, Bread, Family Recipes
Servings 10
Calories 255 kcal



  • Preheat the oven to 350℉
  • Mash the bananas with a fork in a medium bowl.
  • Add the sugar. Mix in.
  • Add the butter. Mix in.
  • Add the eggs one at a time. Mix in. 
  • Add the baking soda, baking powder, and salt. Mix in.
  • Add the flour and stir until just mixed. Batter will be lumpy. 
  • I use a stoneware bread pan to bake this. If you don't have one of those. Make sure to butter and flour the bread pan. Or use a handy-dandy loaf liner.
  • Bake for about and hour. Oven temperatures may vary so keep an eye on it. The bread should be a deep golden brown and a skewer test should come out clean. 

Laura’s Tips + Notes

Gluten-free modifications: 
Replace the all-purpose flour in their recipe with a gluten-free flour blend (affiliate link)


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Calories: 255kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 73mgSodium: 342mgFiber: 1gSugar: 22gCalcium: 24mgIron: 1mg
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    1. I definitely recommend well-ripened bananas. I like mine to be almost completely black. If you don’t have ripened bananas you can microwave them for a few minutes. Doing this helps to sweeten them.

  1. 5 stars
    I just baked banana bread for the first time ever following this recipe! I made a few tweaks: I used coconut flour and I added coconut flakes and dark chocolate pieces. I also used less butter than the recipe called for – only because I was out of butter. But it still turned out delicious! I was so surprised with how easy it was! I am going to make a new batch in a few days when my bananas are ready. I am interested in trying other variations of banana bread listed – and maybe the banana cake too!

  2. So great to reminisce about Mamo and Papo. I still remember her delicious meatloaf and the summer she made pickled beets and Phillip almost ate a whole pint by himself—when he was two! Such wonderful people!

    1. I am so blessed to have so many great cooks in my life! I sadly never had her meatloaf. I will have to post the recipe for pickled beets! Have you ever made them?

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