This basic banana bread recipe really is the best ever! All you need is a few basic ingredients, a whisk, a fork, and a bowl. I sometimes don’t even bother measuring, but it always turns out so good! I’ve been using this recipe for years now and it never failed. And my Instagram followers LOVE this recipe!
I uploaded my basic banana bread recipe when I started my blog, but since I usually make two breads at a time, the recipe is also for two. But many people requested me to make it a single bread recipe. So I thought maybe I’d write a different blog post for it. Plus I’ve made some changes to the recipe that would make it even easier to make.
And this time I made a video as well.
(please give it a few seconds to appear)
Do not get me wrong, the flavor of this banana bread is the best ever and not basic at all. But you can use it as a base recipe and make so many variations of it. Here are some ideas.
You can also other nuts, fruits, and flavors. The possibilities are endless.
This banana bread lasts for about 3 - 4 days outside without any refrigeration. Make sure to store it in an air-tight container so it doesn’t dry out. I’d say this tastes better the next day.
When I make extra loaves, I store them in the freezer for about 3 months. I usually slice them before storing so I can just take a few slices out at a time.
You can't go wrong with this super easy banana bread recipe. It's basically foolproof and always turns out so delicious!!
Preheat the oven to 350F or 180C. Apply butter generously in a standard loaf pan.
In a large bowl, mash the bananas well using a fork or a wooden spoon. It's okay to leave small chunks as they are going to mash once you mix in sugar.
Add brown sugar and white sugar and mix really well.
Add melted butter and mix really well until you don't see any butter floating on the top.
Now add vanilla, salt, and baking soda. Whisk to combine.
Add the eggs and whisk until eggs are nicely mixed.
Add flour and stir the mixture until you don't see any loose flour.
Transfer the mixture to the loaf pan. Tap the pan on the counter so the batter settles and if there are any large air bubbles, they'd escape too.
Bake in a properly preheated oven (350F/180C) for 45 -55 minutes. Insert a toothpick into the middle to check the doneness. If the toothpick comes out with a few crumbs attached (and with no sticky batter), then the bread is baked. Otherwise, bake it for a few minutes more.
When the bread is baked, run a butter knife around the bread, and take it out of the pan. Cool on a cooling rack. See the description above for storing/freezing information.