Simple Banana Bread Recipe (Easy One-Bowl Loaf)

This simple banana bread was the very first recipe I made by myself when I was 8 years old. I still remember waiting for it to come out of the oven and hoping my family would like it. They did, and their encouragement is one of the reasons I kept cooking.

For this version, I wanted to keep the same spirit: a short ingredient list, one bowl, and no complicated steps. That early memory is part of the story behind LunEat. This is the kind of recipe you can make when a few bananas have become too ripe to eat but are perfect for baking.

Why you’ll love this simple banana bread

• It uses basic ingredients you may already have at home.
• You only need one mixing bowl.
• There is no mixer and no special technique.
• Very ripe bananas give it plenty of flavor and help keep it moist.
• It works for breakfast, an afternoon snack, or a simple dessert.

Simple banana bread ingredients

• 3 medium very ripe bananas, about 1 1/4 cups (285 g) mashed
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) light brown sugar
• 1 large egg, at room temperature if possible
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt

Optional: Add 1/2 teaspoon cinnamon if you like a warmer flavor, but the banana bread is still delicious without it.

How to make banana bread

1. Prepare the oven and pan. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a little paper over the sides so the loaf is easy to lift out.
2. Mash the bananas. Place the peeled bananas in a large bowl and mash them well with a fork. A few small lumps are fine.
3. Add the wet ingredients. Stir in the melted butter and brown sugar. Add the egg and vanilla, then whisk until everything is combined.
4. Add the dry ingredients. Sprinkle the baking soda and salt over the mixture. Add the flour and gently fold just until you no longer see dry streaks. Do not keep mixing once the flour disappears.
5. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes. The loaf is ready when a toothpick inserted in the center comes out clean or with only a few moist crumbs.
6. Let it cool. Leave the banana bread in the pan for 10 to 15 minutes. Lift it onto a wire rack and let it cool before slicing. It will cut more neatly once it is no longer hot.

My simple tips for a better loaf

Use very ripe bananas. Bananas with lots of brown spots are softer, sweeter, and more flavorful. This is not the moment for firm yellow bananas.

Measure the flour gently. If you use cups, spoon the flour into the measuring cup and level the top. Scooping directly from the bag can add too much flour and make the loaf dry.

Do not overmix. Once the flour goes into the bowl, fold only until it is combined. Too much mixing can make banana bread heavy or rubbery.

Check the center. Every oven is a little different. If the top browns too quickly but the middle still needs time, loosely cover the loaf with foil for the final 10 to 15 minutes.

Easy additions

The plain loaf is my favorite place to start, but you can fold in up to 3/4 cup of chocolate chips or chopped walnuts before baking. Try not to add too much or the loaf may become heavy. If you enjoy uncomplicated homemade sweets, you can also explore my easy dessert recipes.

How to store banana bread

Once completely cool, keep the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. Bring a slice back to room temperature or warm it for a few seconds before serving.

You can also freeze individual slices. Wrap them well, place them in a freezer-safe bag, and freeze for up to 3 months. Let a slice thaw at room temperature or warm it gently in the microwave.

Simple banana bread recipe

Prep time: 10 minutes
Bake time: 50–60 minutes
Cooling time: 15 minutes
Total time: About 1 hour 20 minutes
Yield: 1 loaf, about 10 slices
Pan: 9 x 5-inch loaf pan
Oven: 350°F (175°C)

Frequently asked questions

Can I use frozen bananas?

Yes. Thaw them completely first. Frozen bananas release a lot of liquid, so mash the fruit together with its juices and measure the amount before adding it to the batter.

Why is my banana bread dry?

The most common reasons are too much flour or baking it for too long. Weighing the flour is the easiest way to avoid adding too much. Start checking the loaf at 50 minutes.

Can I reduce the sugar?

You can reduce it to 1/2 cup (100 g), especially if your bananas are extremely ripe. The loaf will be a little less sweet and may have a slightly different texture.

How do I know when it is done?

Insert a toothpick into the thickest part in the center. It should come out clean or with a few moist crumbs, but not wet batter. Letting the loaf cool before slicing also helps the crumb finish setting.

If you make this simple banana bread, I hope it gives you the same happy feeling that my first loaf gave me at 8 years old.