Super Easy Banana Bread

This super easy banana bread recipe is exactly that – the easiest banana bread you’ll ever make! I’ve made this banana bread hundreds of times because its so easy to make, the recipe calls for simple ingredients, and it turns out perfectly moist every single time: crispy on the outside and soft and fluffy on the inside. Trust me, this will quickly become your favourite banana bread recipe! 

Super Easy Banana Bread

There is something so comforting and nostalgic about banana bread anything. I always loved heating up a piece of my mom’s banana bread in the microwave and then slathering some butter on it for an after school snack.

If anything can transport me back to childhood it’s banana bread. This recipe can also be made as banana muffins that are equally loaded with that banana bread flavour that we all love. 

I am not sure why but every time I go to the grocery store I buy a bunch of bananas. I guess I’m optimistic that we’ll eat them all or I just over estimate the amount of bananas that get eaten in our house.

Regardless, my little “problem” allows me lots of opportunity to try out different banana recipes with the leftovers of overripe bananas on the counter. Life could be worse, right?!?

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This super easy banana bread recipe is my go-to favourite. It bakes up nice and round and tall, its light but still moist with lots of banana bread flavour, and you can even add a crunchy sweet topping of cinnamon and sugar. 

How to store Super Easy Banana Bread

Because this gluten free banana bread is quite moist, I recommend storing it in the fridge after it first cools down to room temperature. Store it in a airtight container and it will last about a week.

Let the slices come to room temperature before eating or pop them in the toaster to warm up.

At room temperature this healthy banana bread lasts about 2 days.

You can also tightly wrap the loaf in parchment and plastic wrap to freeze it for a later time. Store in the freezer for 2-3 months.

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Super Easy Banana Bread Recipe

Yield: 8 people

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

This super easy banana bread recipe is exactly that – the easiest banana bread you’ll ever make! I’ve made this banana bread hundreds of times because its so easy to make, the recipe calls for simple ingredients, and it turns out perfectly moist every single time: crispy on the outside and soft and fluffy on the inside. Trust me, this will quickly become your favourite banana bread recipe! 

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Ingredients

Super Easy Banana Bread

• 1 1/2 cups all-purpose flour
• 2 overripe bananas see Note 1
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons butter or magarine, softened at room temperature
• 1 teaspoon cinnamon powder
• 1 teaspoon vanilla extract
• 2 large eggs
• Half cup whole liquid milk

Cinnamon and Sugar Topping

• 3 tbsp 3 tablespoons butter, melted
  , melted
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon

Instructions

Super Easy Banana Bread

1. Grease a 5 by 9-inch loaf pan with about a teaspoon of oil (vegetable, corn, peanut or canola oil will work well herand set aside. You could line the bottom of the pan with parchment paper just to ensure the banana bread comes out easily.
2. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. Peel your bananas and place in a bowl. Mash using a fork or potato masher. Add the milk and mix together.
4. Place butter/margarine in another bowl and add the sugar. Mix together using a wooden spoon until well combined.
5. Add the eggs to the butter and sugar and whisk together until just combined. Do not overmix.
6. Add the banana-milk mixture to the egg mixture. Add the vanilla extract and mix together until just combined. Do not overmix.
7. Add all the flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients.
8. Mix all of the ingredients together until just combined to form a batter. Again, do not over mix.
9. Pout the batter into the greased loaf pan then level the top.
10. But in preheated oven and bake for 50 - 55 minutes until a toothpick inserted in the middle of the banana bread comes out clean.
11. Let it cool then remove the bread from the pan, cut and serve!

Cinnamon and Sugar Topping

1. Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Rub melted butter onto top of bread and then sprinkle cinnamon-sugar on top. Serve warm or let cool completely.

Notes

1. The bananas you use in this recipe should be absolutely overripe for best results. I love using bananas that are ripe till their skin starts turning black. This yields the best flavor and makes the banana bread super moist!

2. I have blended bananas together with the milk before for my banana bread and it turned out great. However, mashing the bananas allows for some banana chunks and when it bakes, it yields a great texture! My kids love finding little chunks of banana here and there in their banana bread!

3. The butter you use in this recipe could be salted or unsalted.

4. To keep banana bread, I usually just wrap it in foil paper and place it on my countertop. I usually keep it there for just a day because it never survives more than 2 days. To keep it longer, I suggest placing the banana bread in Ziploc bags since they are airtight then you place in the fridge. Not that exposure to air will make your banana bread dry out. Before serving banana bread out of the fridge, bring it to room temperature so it can be moist again and not hardened by the cold from the fridge.

Did you make this recipe?

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