Easy Banana Bread
This super moist banana bread is perfectly sweet, soft, and flavorful! With ripe bananas, brown sugar, and a touch of cinnamon, it’s the best banana bread recipe for breakfast or snacking. Simple ingredients, no mixer required! 🍌✨
Servings: 10 slices
Calories: 295kcal
Ingredients
Dry ingredients
- 2 cups all-purpose flour spooned and levelled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet ingredients
- 2 cups mashed bananas about 4 medium-large
- ½ cup light brown sugar see notes if wanting to use less sugar
- ½ cup granulated sugar
- 1 stick butter melted; 1 stick equals 8 tablespoons or ½ cup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prep: Heat oven to 350°F and line with baking parchment/lightly grease a 5x9 inch loaf pan.
- Dry ingredients: Combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg in a mixing bowl. Set aside.
- Wet ingredients: Place 2 cups mashed bananas, ½ cup light brown sugar, ½ cup granulated sugar, 1 stick butter (melted), 2 large eggs and 1 teaspoon vanilla extract in a large measuring jug and whisk to combine.
- Combine batter: Pour wet into dry ingredients and fold with a rubber spatula JUST until dry ingredients are moistened. Do not overmix, lumps are fine.
- Bake: Pour batter into prepared pan and bake for 45-55 minutes, until a toothpick inserted into the middle comes out clean.
- Cool: Allow to cool in the pan for 10 minutes, then remove to a cooling rack to cook completely.
Notes
Ingredient notes
- Butter: Feel free to use a neutral vegetable oil in place of the oil, if you want to make the banana bread more budget-friendly or dairy free.
- Cornstarch: The cornstarch can help to make a fluffier bread, but if you don't have any on hand just replace it with the same amount of flour.
- Sugar: You can make the banana bread with all granulated sugar if you don't have any light brown sugar on hand. You can also reduce the sugar for a less sweet banana bread - ½ cup is plenty for us when I make the bread for breakfast, but as a snack cake we do like the full cup.
- Bananas: Make sure to use ripe bananas with brown spots. I used some bananas with brown spots and some with fully brown skin when I took the photos. It came out perfectly!
Recipe tips
- Make sure your baking powder and baking soda are not expired, this could cause them to work poorly. This would yield a dense bread that doesn't rise properly.
- Do not overmix the batter. Only combine until the dry ingredients are just moistened, and always use a rubber spatula or a wooden spoon. Although I use a whisk to mix the wet and dry ingredients separately, never use a whisk to combine them into a batter. Your goal is a lumpy batter, not a smooth one! Overmixing will result in a dense and "gummy" banana bread.
- Do measure your flour correctly. You want to spoon the flour into the measuring cup so the top is slightly rounded/higher than the measuring cup. Level it off with the back of a knife. You could end up with up to ½ cup too much flour if you scoop the flour directly with the measuring cup, which would result in a brick-like texture for the bread.
Nutrition
Serving: 1thick slice | Calories: 295kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 346mg | Potassium: 187mg | Fiber: 2g | Sugar: 24g | Vitamin A: 461IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg