Easy Banana Bread Recipe
Overripe bananas sitting on the counter and no one wants to eat them?
This Easy Banana Bread Recipe is usually the quickest way to turn them into something everyone suddenly wants.
It’s one of those recipes that doesn’t need much effort. You mash everything together, pour it into a tin, and let the oven do the rest.
No complicated steps, no fancy ingredients, and it still comes out soft and properly comforting.
The bananas do most of the work here. They add sweetness and keep the bread moist without needing loads of extras.
As long as they’re ripe enough, the rest kind of falls into place.
It’s also pretty forgiving. You can add chocolate chips, nuts, or just leave it plain depending on what you’ve got.
Sometimes it turns out a bit different each time, but that’s part of it.
It’s the kind of thing you make once and then stop measuring so carefully after that.
You just remember the basics, and it usually still turns out good.
Why this one turns out right
There’s a reason banana bread sticks around. When it’s done well, it’s soft in the middle, lightly golden on the outside, and just sweet enough without feeling heavy.
The texture in these images says it all.
Tight crumb, moist without being dense, and a proper rise through the centre.
This version leans simple, but it’s built to give you that exact result every time.
What you’re aiming for:
- A golden, slightly crisp edge
- Soft, moist slices that hold together cleanly
- Visible banana throughout, not overly mashed into paste
- A light, even crumb with no dry patches
Ingredients
- 3 ripe bananas (soft with brown spots)
- 120g melted butter
- 150g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 200g plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- Optional: small handful chopped nuts
How to make banana bread
- Prep your tin
Line a loaf tin and preheat your oven to 175°C. - Mash the bananas
In a large bowl, mash the bananas until mostly smooth. Leave a little texture so the finished loaf has those small specks you see in the slices. - Mix the wet ingredients
Add melted butter, sugar, eggs, vanilla, and milk. Stir until combined and glossy. - Add the dry ingredients
Add flour, baking soda, and salt. Fold gently until just combined. Don’t overmix or you’ll lose that soft crumb. - Optional extras
Fold in chopped nuts if using. Keep it light so the batter stays balanced. - Bake
Pour into the tin and smooth the top. Bake for 50–60 minutes, until the top is deep golden and a skewer comes out clean. - Cool properly
Let it sit in the tin for 10 minutes, then transfer to a rack. This helps the structure set so slices come out clean like in the images.
Getting that exact look and texture
- Use very ripe bananas for moisture and flavour
- Don’t overmix once flour is added
- Bake until the crust is properly golden, not pale
- Let it cool before slicing to avoid a gummy centre
Serving
Slice thick and serve as is, or slightly warm. It pairs well with tea or coffee, just like in the photos. The texture should be soft but structured enough to hold on a fork without crumbling apart.
Storage
- Room temperature: 2–3 days in an airtight container
- Fridge: up to 5 days
- Freezer: slice and freeze for easy portions
Final note
This is the kind of recipe you come back to because it just works. No complicated steps, no unnecessary extras. Just a solid banana bread that looks right, slices cleanly, and tastes exactly how you expect it to.
