Name: Joy’s Easy Banana Bread Recipe (Moist & Delicious!)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3 whole Very ripe bananas (Mashed until mostly smooth; brown spots welcome); 1 cup White sugar (Classic sweetness); 1 large Egg (Binder); ¼ cup Butter (Unsalted melted and slightly cooled); 1½ cups All-purpose flour (Foundation for a tender crumb); 1 tsp Baking soda (Leavening agent for lift); 1 tsp Salt (Balances sweetness and enhances flavor)

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The Simple Recipe That Tastes Like Home

Some of my most vivid childhood memories are set in my grandmother Joy’s cozy Vermont kitchen, especially on crisp autumn afternoons. The air would be filled with the sweet, warm, intoxicating aroma of her banana bread baking in the oven. That smell was more than just a scent; it was the smell of comfort, of safety, of home. What is it about a simple loaf of bread that can hold so much love and memory in every slice?

Joy’s recipe wasn’t fancy. It didn’t have a long list of complicated ingredients. It was a humble, no-fuss, and incredibly delicious easy banana bread recipe that she could whip up from memory. It’s a testament to the fact that you don’t need to be a professional baker to create something truly special. This is that recipe—the one that will fill your home with warmth and your heart with joy.

The 7 Simple Ingredients for Perfect Banana Bread

This recipe proves that the best things in life are often the simplest. All you need are these seven pantry staples.

Ingredient	Amount	Notes
Very Ripe Bananas	3	Mashed well. The more brown spots, the better the flavor and sweetness!
White Sugar	1 cup	For that classic, simple sweetness.
Egg	1 large	The binder that gives the bread structure.
Melted Butter	¼ cup	Unsalted, melted, and slightly cooled. Adds richness and moisture.
All-Purpose Flour	1 ½ cups	The reliable foundation for a tender crumb.
Baking Soda	1 teaspoon	The leavening agent that gives the bread its lift.
Salt	1 teaspoon	Crucial for balancing the sweetness and enhancing all the flavors.

Your Quick & Easy Baking Timeline

This is a classic “quick bread” for a reason—it comes together in a flash with minimal effort.

Prep Time: 10 minutes
Cook Time: 55-65 minutes
Total Time: Approximately 1 hour 10 minutes

Comfort Food Insight: Banana bread is the undisputed king of comfort food. During the global lockdowns of 2020, Google searches for “banana bread” skyrocketed worldwide, proving that when times get tough, the world turns to this simple, comforting, and nostalgic bake.

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 165°C (325°F). Generously grease and flour a 9×5-inch loaf pan. This simple step ensures your beautiful loaf will slide out perfectly after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, mash your very ripe bananas with a fork until they are mostly smooth (a few small lumps are perfectly fine and add great texture!). To the mashed bananas, add the sugar and the egg. Whisk everything together until well combined. Finally, stir in the slightly cooled melted butter.

Step 3: Combine the Dry Ingredients

In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients separately ensures that the baking soda and salt are evenly distributed, which is key for a uniform rise and flavor.

Step 4: Make the Batter (Don’t Overmix!)

Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, fold the ingredients together until they are just combined. Be very careful not to overmix! A few streaks of flour are okay. Overmixing develops the gluten and will result in a tough, dense bread instead of a moist and tender one.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes. The banana bread is done when it’s a deep golden brown and a wooden skewer or toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. Let the bread cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.

Estimated Nutritional Information

Here is an approximate nutritional breakdown per slice (assuming 12 slices).

Calories: 205 kcal
Carbohydrates: 38g
Protein: 3g
Fat: 5g
Sugar: 21g

Disclaimer: This is an estimate and will vary based on the size of your bananas and slices.

Healthier Swaps & Delicious Variations

This classic recipe is a wonderful starting point for your own creations.

Flour Power: Swap out half of the all-purpose flour for whole wheat flour to add extra fiber and a nuttier flavor.
Reduce the Sugar: Thanks to the very ripe bananas, this bread is naturally sweet. You can easily reduce the sugar to ¾ cup or even ½ cup without a major loss of flavor.
Butter Alternatives: For a different flavor or to reduce fat, you can substitute the melted butter with ¼ cup of unsweetened applesauce or plain Greek yogurt.
Classic Add-ins: This is where you can really make it your own! Fold in ¾ cup of chopped walnuts, pecans, or chocolate chips along with the dry ingredients. A teaspoon of cinnamon is also a wonderful, warming addition.

Perfect Serving Suggestions

There’s no wrong way to eat banana bread, but here are a few of our favorites.

Warm with Butter: The ultimate classic. A thick slice of warm banana bread with a generous smear of salted butter is pure heaven.
Toasted with Cream Cheese: Try toasting a slice and spreading it with cream cheese for a delicious breakfast or snack.
As a Dessert: Turn it into a decadent dessert by topping a slice with a scoop of vanilla ice cream and a drizzle of caramel or chocolate sauce.

Common Mistakes to Avoid with Banana Bread

Using Underripe Bananas: Green or yellow bananas lack the sugar and moisture content needed for great banana bread. You want bananas that are heavily speckled with brown or even completely black. They should be soft and intensely fragrant.
Overmixing the Batter: We’re saying it again because it’s the most common mistake! Mix only until the flour is just incorporated. A tender crumb depends on a gentle hand.
Underbaking: Banana bread is dense and moist, so it can be tricky to know when it’s done. Always use the toothpick test. If it comes out with wet batter on it, it needs more time. A few moist crumbs are okay, but it should not be wet.

Storing Tips to Keep it Moist and Fresh

Proper storage is key to enjoying your banana bread for days.

At Room Temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. It will stay moist and delicious at room temperature for up to 4 days.
Freezing: This bread freezes beautifully. You can freeze the entire loaf or pre-slice it for easy grab-and-go treats. Wrap it tightly in plastic wrap, then a layer of aluminum foil or place it in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature.

The Simple, Heartwarming Classic

Joy’s easy banana bread recipe is more than just a way to use up old bananas; it’s a simple act of love and a taste of home. It’s proof that the most cherished recipes are often the least complicated. Moist, sweet, and incredibly easy to make, this is the one banana bread recipe you’ll turn to again and again.

We hope this recipe brings as much joy to your home as it has to ours. When you bake a loaf, we’d love for you to leave a comment or a rating below. For more timeless recipes that warm the heart, be sure to subscribe.

Frequently Asked Questions

Q1: How ripe should my bananas be for banana bread?

The riper, the better! You’re looking for bananas that have lots of brown and black spots on the peel. These bananas are much sweeter and have a stronger banana flavor, and their soft texture makes them easy to mash and incorporate into the batter, resulting in a more moist loaf.

Q2: Can I add nuts or chocolate chips to this recipe?

Absolutely! This is a perfect base recipe for add-ins. Gently fold in about ¾ cup of your favorite chopped nuts (walnuts and pecans are classic choices) or chocolate chips when you add the dry ingredients to the wet.

Q3: Why did my banana bread sink in the middle after baking?

A sunken center is usually a sign of underbaking. The bread wasn’t cooked long enough for the internal structure to set. Another possible cause could be opening the oven door too frequently during baking, which causes a sudden drop in temperature. Always test for doneness with a wooden skewer in the center of the loaf.

Q4: Can I make this recipe into banana muffins?

Yes, this batter works perfectly for muffins. Line a muffin tin with paper liners, fill each cup about two-thirds full, and bake at 175°C (350°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This recipe should yield about 12 standard-sized muffins.