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Easy homemade banana bread loaf sliced and served on a wooden tray with fresh bananas and coffee, cozy everyday dessert
Hidden Brook Hollow

Easy Banana Bread Recipe

A soft, moist banana bread loaded with rich banana flavor and just the right touch of sweetness. This easy, no-fuss recipe comes together with simple pantry ingredients and bakes into a tender loaf that’s perfect for breakfast, snacking, or a cozy everyday treat. This is the kind of recipe that pairs perfectly with a warm cup of coffee and a quiet moment — one of my favorite ways to slow down a bit.
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Prep Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium ripe bananas about 1½ cups mashed
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour or gluten-free 1:1 flour blend
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup mini chocolate chips Optional - but delicious

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Measuring cups & spoons
  • 9x5 loaf pan
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
  2. In a large bowl, mash the bananas until mostly smooth. Stir in the sugar.
  3. Add the eggs, oil, and vanilla and mix until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan for 10–15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.

Notes

  • Use very ripe bananas for the best flavor and natural sweetness.
  • Do not overmix the batter — this helps keep the loaf soft and tender.
  • You can add chocolate chips, chopped nuts, or both for extra texture.
  • Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
  • This loaf freezes well — wrap tightly and freeze for up to 2 months.
  • This recipe can be made gluten-free using a 1:1 gluten-free flour blend.
  • Always check labels and avoid cross-contamination if needed.