Banana bread is one of those classic foods I enjoy making again and again. It that can be enjoyed as breakfast, dessert, or a snack – so versatile! It is easily customizable with add-ins, and there are hundreds of recipes out there to try. We always seem to have a few over-ripe bananas on the counter, so I can almost always whip up a loaf or two of this bread at any time.  

I am sharing the recipe that has been in our family for years. I copied it from my mom, who got it from her mom, which has always been my favorite banana bread recipe. I have it memorized at this point and always have the ingredients on hand to mix together whenever I see those bananas looking at me, begging to be used. One change I have made permanently from the original recipe is always adding vanilla – it just makes the whole bread more flavorful. There is nothing fancy or complicated about it. This bread is easy, quick, and always delicious! 

A loaf of this banana bread never lasts more than a day at our house. I hope you give it a try and enjoy it as much as we do! 

Quick and Easy Banana Bread 

This recipe comes together very easily, just like a typical quick bread recipe. Make sure your butter is softened, then add to the mixer bowl. Add in the sugar, vanilla, eggs, and bananas; beat well on medium-low speed until mostly smooth. It is ok if there are small chunks of butter or banana remaining. Slowly add in flour (I used unbleached all-purpose and sometimes substitute one cup of whole wheat flour in) on a low speed, then add in the baking soda, baking powder, and salt (I use sea salt). Once completely combined, mix in any add ins you would like to add – chocolate chips, nuts, dried fruit, whatever your heart (or stomach!) desires.  

Pour into a greased loaf pan and bake at 325*F for about one hour. Make sure the middle of the bread is baked until somewhat firm. Remove from oven and let cool for about 20 minutes. Run a butter knife or something similar carefully along the pan edges, then turn over pan to release the bread. Please the loaf on a cooling rack until mostly cool, then cut, add butter, and enjoy! 

This bread also freezes well, so occasionally I double the recipe and throw a loaf in the freezer for us another or to take to a friend or family’s house. Make sure the loaf is completely cooled, then wrap in plastic wrap then aluminum foil to store in the freezer. Be sure to label what it is and the date made – you want to be able to find the loaf when you have a hankering for a delicious treat! 

Ingredients 

Directions 

Preheat oven to 325*F. Grease a bread loaf pan with your preferred method (oil, butter, lard, etc.) 

Beat together on a medium-low speed the butter, sugar, vanilla, eggs, and bananas until mostly smooth. Slowly add in the flour on a low speed. Once combined, add in the baking soda, baking powder, and salt. Beat on a medium-low speed until completely combined, then mix in the add-ins (optional).  

Use a spoon or spatula to scrape the batter into the prepared loaf pan. Bake for about one hour. Check the middle/top of loaf to be sure it is mostly firm before removing from the oven. Allow to cool in the pan for about 20 minutes, then run a butter knife or spatula around the edges and turn the pan over to remove the loaf. Allow the loaf to mostly cool before slicing. If you plan to freeze the loaf, allow to cool completely before wrapping and storing.