Easy banana bread is a practical way to use soft, speckled bananas. This simple loaf has a tender crumb, a gently sweet flavour and no need for an electric mixer. Weigh the mashed banana for consistent results: the size of individual bananas can vary a lot.
Makes: 1 loaf, about 10 slices | Prep: 15 minutes | Bake: 55–65 minutes | Cool: at least 1 hour
Photo: Evangelina Silina / Unsplash. Serving suggestion.
TOPSIMPLE RECIPES · RECIPE CARD
Easy Banana Bread with Ripe Bananas
Ingredients
- 300 g peeled ripe bananas, mashed (about 3 medium bananas)
- 2 large eggs, at room temperature
- 100 g light brown sugar
- 80 ml neutral oil, such as sunflower oil
- 60 g plain yogurt
- 1 teaspoon vanilla extract
- 220 g plain / all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda / baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon, optional
- 60 g chopped walnuts or chocolate chips, optional
How to make easy banana bread
- Prepare the tin. Heat the oven to 175°C conventional / 155°C fan (350°F). Grease and line a 23 × 13 cm loaf tin with baking parchment, leaving an overhang on the long sides.
- Mix the wet ingredients. Mash the bananas in a large bowl. Whisk in the eggs, sugar, oil, yogurt and vanilla until combined. A few small banana lumps are fine.
- Mix the dry ingredients. In another bowl, stir together flour, baking powder, bicarbonate of soda, salt and optional cinnamon. Break up any lumps of raising agent.
- Fold gently. Add the dry ingredients to the wet mixture. Fold with a spatula just until no dry flour remains. Fold in optional walnuts or chocolate chips. Do not beat the batter.
- Bake. Scrape into the tin and level the top. Bake for 55–65 minutes. Check from 50 minutes onward: a skewer inserted into the centre should come out without wet batter. A few moist crumbs are fine. If the top darkens early, cover loosely with foil.
- Cool. Leave in the tin for 15 minutes, then lift onto a wire rack and cool for at least 1 hour before slicing. Cutting while hot can compress the soft crumb.
Recipe from TopSimpleRecipes
Choosing ripe bananas
The best bananas for this loaf have heavily speckled skins and soft flesh. Avoid fruit with mould or an unusual smell. Yellow, firm bananas are less sweet and harder to mash. Measure 300 g after peeling rather than assuming three bananas always give the right amount.
Frozen bananas work too. Thaw in a bowl, mash and include their released liquid in the measured 300 g. Do not add extra banana beyond the recipe: too much fruit can leave the middle heavy and wet even when the outside looks baked.
Tips for a tender loaf
Use a kitchen scale for flour. Packing flour into a cup can add more than intended and make the loaf dry. Once the flour is added, mix only enough to combine it; prolonged stirring develops gluten and can make the crumb tough.
Tin size affects baking time. A narrower tin gives a deeper loaf and may need longer, while a wider tin bakes faster. Use the skewer test in the centre rather than judging only by the colour of the crust. Keep the loaf on the middle oven shelf.
Variations and serving
Walnuts add crunch, while chocolate chips make a sweeter dessert loaf. Keep either addition to around 60 g so the batter is not overloaded. For another fruit bake, try our apple cake with coconut, or serve slices alongside a berry yogurt parfait.
For a dairy-free version, use an unsweetened dairy-free yogurt with a similar thick consistency. Check chocolate chips if using them. This recipe contains wheat and eggs, with nuts optional.
Storage and freezing
Let the loaf cool completely before wrapping. Keep covered in a cool room for up to 2 days, or refrigerate for up to 5 days; in a warm kitchen, refrigerate sooner. Freeze individual slices, separated with baking paper, in a sealed container for up to 2 months for best quality. Thaw at room temperature and warm briefly in a toaster or oven if desired.
Frequently asked questions
Why did the middle sink? Common causes include underbaking, too much banana or opening the oven early. Weigh the fruit and flour, use fresh raising agents and check the centre before removing the loaf.
Can I reduce the sugar? You can try 80 g instead of 100 g with very ripe bananas. The loaf will be less sweet and may brown a little less. Larger reductions change both moisture and texture.
Can I replace oil with butter? Use 90 g melted, cooled unsalted butter. The flavour will be richer and the crumb will firm up more when chilled.