This Banana Bread recipe has been a fan favorite on Vestellite recipes for since past decade, and it's easy to see why it’s the go-to choice for so many home bakers. It’s the best banana bread you’ll ever make—simple, moist, and oh-so-delicious.
No need for any fancy kitchen tools or mixers; just a mixing bowl, a fork, and a sturdy spoon are all you need.
The beauty of this recipe is its flexibility. You can adjust the sweetness by varying the sugar, with many finding that 3/4 cup is just right. For a more decadent touch, melt the butter—it’s the secret that gives the bread its rich, comforting flavor.
What makes this banana bread so special is how easily it adapts to your taste. Whether you want to toss in a handful of chocolate chips, raisins, or nuts, or even turn it into a batch of banana nut muffins, this recipe allows you to get creative.
And if you’re in the mood for something even richer, try making chocolate banana bread. The possibilities are endless!
The key to the perfect banana bread is using overripe bananas—those with yellow peels that are browning and squishy inside. This ensures the bread has that melt-in-your-mouth texture that makes it so irresistible.
Depending on the size of your loaf pan, the bake time will vary, but the result is always a soft, golden loaf. For a flatter loaf, use a 9x5-inch pan and bake for 45-55 minutes.
If you're ever looking to share this recipe with your readers on Vestellite or even turn it into a quick blog post, it’s sure to be a hit, especially if you add a personal twist like adding matcha or other creative flavors!
INGREDIENTS
- 2 to 3 peeled medium ripe bananas, peeled
- 1/3 cup (76g) butter, melted
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour
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RECIPE INSTRUCTIONS
1. Start by preheating your oven to 350°F (175°C). While it heats up, grease an your 9X5 inch loaf pan with a bit of butter to prevent sticking. For perfect banana bread every time, I recommend this Nonstick 9x5 Inch Bread Loaf Pan - easy release, non-toxic, and oven-ready.
2. Grab a mixing bowl and mash 2 to 3 ripe bananas with a fork until smooth and creamy. Stir in melted butter—this adds richness and helps keep the bread moist.
3. Next, mix in a pinch of salt and a bit of baking soda. Stir in sugar, a beaten egg, and a splash of vanilla extract. Once that’s combined, gently fold in the flour until everything comes together into a thick, banana-rich batter.
4. Pour the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for 55 to 65 minutes.
5. You’ll know it’s done when a toothpick poked into the center comes out mostly clean—some dry crumbs are okay, but there shouldn’t be any wet batter. If the top starts browning too fast and the center isn’t set yet, cover the loaf loosely with foil and keep baking.
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6. Once it’s out of the oven, let the bread rest in the pan for a few minutes, then carefully transfer it to a cooling rack. Let it cool completely before slicing—using a serrated bread knife will give you cleaner cuts.
7. Stored in an airtight wrap, this banana bread keeps well at room temperature for up to 4 days. You can also refrigerate it for up to 5 days, or freeze it if you want to save some for later.
Try this popular cheesecake recipe in this autumn: Chocolate Orange Cheesecake Recipe