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Easy Banana Bread

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Norma Jean’s Easy Banana Bread includes just seven ingredients plus optional mix-ins. Six whole pureed bananas make this banana bread super moist and delicious EVERY time!

Make this Honey Cinnamon Zucchini Bread next!

A pan of easy banana bread with chocolate chips.

Mom’s Banana Bread

There are SO many banana bread recipes on the net. But seriously, this one has never failed me. If you know me in person, you’ve probably tried this bread at some function or another.

The other reason I love it is because it’s one of the first baking recipes that Mom passed down to me. Mom made banana bread all the time. She made it into loaves, muffins, cake, and bars. You name it, she made it. This is one of those recipes that I’ve made forever, because it’s REALLY easy and delish (every time).

Why This Recipe Works

  • SIMPLE – Just seven ingredients and can be made using a hand mixer.
  • CLASSIC – This recipe uses classic ingredients for a classic taste.
  • MOIST – All those bananas make this recipe unbelievably moist and delicious!
A stack of four slices of banana bread.

Ingredients for Easy Banana Bread:

Just seven ingredients plus chocolate chips or nuts – which are optional.

  • bananas
  • sugar
  • oil
  • eggs
  • flour
  • salt
  • baking soda

See? So easy. And I’ve NEVER had a dry loaf. You just bake it until a toothpick, when inserted, comes out clean.

How to make Easy Banana Bread:

Step 1
Prep. Preheat oven to 350 degrees. Spray two large loaf pans (see links below) with baking spray.

Step 2
Puree bananas. In a medium bowl, add the over-ripe bananas and use a hand mixer to puree until fairly smooth. A few lumps are ok.

Step 3
Mix wet ingredients. To the bowl, add the remaining wet ingredients – the oil, eggs, and sugar. Mix again until smooth.

Step 4
Add dry ingredients. Then add the kosher salt, baking soda, and all-purpose flour. Use a spoon to mix everything until just combined. (Again, a few lumps are ok.)

Step 5
Pour batter into loaf pans. Pour the batter evenly into prepared loaf pans.

Add add-ins (optional). If you want to add nuts or chocolate chips, you can stir those in now. I normally add a teaspoon or so of flour to the mix-ins so they don’t sink to the bottom.

Step 6
Bake. Bake banana bread in preheated oven for approximately 45 minutes, or until done in the center. Use a toothpick to check to see if the bread is fully baked.

Step 7
Cool. Let pans sit for about 10-15 minutes. Then remove to a wire rack to cool completely.

A pan of the banana bread without chocolate chips.

Storing and Freezing

  • STORE the banana bread in an airtight container on your countertop for up to four days.
  • FREEZE the bread wrapped tightly in cling wrap and then place in a freezer bag. Bread will freeze nicely for up to three months.
Overhead view of sliced banana bread.

A few Tips for making EPIC banana bread:

  • I prefer to use a hand mixer for this recipe. You can also use a large standing mixer, if preferred.
  • You can cut back on the sugar slightly if you’d like. Norma Jean’s recipe (this one!) has plenty, so feel free to adjust and test this out.
  • You can make muffins or cake using this recipe. I often make JUMBO muffins just like Mom did back in the day.
  • Feel free to add nuts or chocolate chips to this recipe. It’s good plain, but sometimes I like to change it up.
  • Watch your baking time. All ovens run slightly different, so make sure you test with a toothpick as it gets close to time.

More Banana Recipes:

Two plates of the best banana bread, one with chocolate chips.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Stacked banana bread on a board.

Easy Banana Bread

Norma Jean’s Easy Banana Bread includes just seven ingredients plus optional mix-ins. Six whole pureed bananas make this banana bread super moist and delicious EVERY time!
4.73 from 18 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 18 slices
Calories: 283kcal
Author: Sue Ringsdorf

Ingredients

  • 6 over-ripe bananas – pureed
  • 1 ¾ cups sugar
  • 1 cup canola oil
  • 4 large eggs – at room temperature
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2.5 cups all-purpose flour
  • chocolate chips or nuts (optional)

Instructions

  • Prep. Preheat oven to 350 degrees. Spray two large loaf pans (see links below) with baking spray.
  • Puree bananas. In a medium bowl, add the over-ripe bananas and use a hand mixer to puree until fairly smooth. A few lumps are ok.
  • Mix wet ingredients. To the bowl, add the remaining wet ingredients – the oil, eggs, and sugar. Mix again until smooth.
  • Add dry ingredients. Then add the kosher salt, baking soda, and all-purpose flour. Use a spoon to mix everything until just combined. (Again, a few lumps are ok.)
  • Pour batter into loaf pans. Pour the batter evenly into prepared loaf pans.
  • Add add-ins (optional). If you want to add nuts or chocolate chips, you can stir those in now. I normally add a teaspoon or so of flour to the mix-ins so they don’t sink to the bottom.
  • Bake. Bake banana bread in preheated oven for approximately 45 minutes, or until done in the center. Use a toothpick to check to see if the bread is fully baked.
  • Cool. Let pans sit for about 10-15 minutes. Then remove to a wire rack to cool completely.

Notes

Storing and Freezing

  • STORE the banana bread in an airtight container on your countertop for up to four days.
  • FREEZE the bread wrapped tightly in cling wrap and then place in a freezer bag. Bread will freeze nicely for up to three months.

Nutrition

Calories: 283kcal | Carbohydrates: 42g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 1mg | Sodium: 252mg | Potassium: 160mg | Fiber: 1g | Sugar: 24g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

44 Comments

  1. Super easy & absolutely delicious!! Staple recipe for sure!

    1. Suebee Homemaker says:

      Woohoo! So glad to hear, Tiff!

  2. It’s an all time favourite with family and friends… I have made these a few times eith variations by adding sultanas, dates, walnuts, cinnamon and coffee… taste delicious

    1. Suebee Homemaker says:

      Thanks for letting me know, Sabrina!

  3. Loretta Gilmore says:

    Great Recipe, Enjoyed the simple and tastytasttsyful taste.

    1. Suebee Homemaker says:

      Thanks Loretta!

  4. JACQUELINE CONCEPCION-OTERO says:

    Hello and than you for sharing your recipe. I would like to switch out the flour to almond flour. How much almond flour would you recommend? And would it change anything else in the recipe?

    1. Suebee Homemaker says:

      I have only tested this recipe with all-purpose flour so I can’t recommend those changes for you. Good luck.

  5. Hey Sue, would it be ok to use whole wheat flour for this recipe? Wondering if it would change the taste.

    1. Suebee Homemaker says:

      It would definitely change the taste of the bread. I haven’t tested it that way, so let me know if you try it. Thanks!

  6. Hi,my name is Maria. I think your recipe is really easy & looks delicious. I just want to know if those are the 9×5 size loaf pans? Tanx.

    1. Suebee Homemaker says:

      Hi Maria. I’ve linked the pans I use in the blog post. Good luck!

  7. The banana bread, I can taste it already, sounds sooo good . Would it be possible to substitute for the eggs and still be very tasty?

    1. Suebee Homemaker says:

      I don’t know if you could substitute the eggs with success. This is the only way I’ve tested it.

  8. How long do you bake the muffins?

    1. Suebee Homemaker says:

      Hi Jayne, The muffins will take about 17-18 minutes.

  9. Patricia Baker says:

    Looks so yummy. Got your recipe & gonna make them Thank you

    1. Suebee Homemaker says:

      Let me know how it turns out for you!

  10. Doug Peyton says:

    I need some banana bread!

  11. I made this banana bread last night into individual mini loaves some with nuts and some without. May I say my family loved them. They were moist and delicious and tuned out great. I will be making them again. Thank so much for a great recipe.

    1. Suebee Homemaker says:

      You’re very welcome, Lisa! So glad you enjoyed it. 🙂

  12. Julia Gatz says:

    Going to make this bread in next couple days. If i add chocolate chips would you add 1/2 cup or cup? Also do you find breads bake better in glass dishes as compared to metal? Thanks Julie

    1. Suebee Homemaker says:

      I think I’d add a cup of choc chips! I love my USA loaf pans. They bake perfectly every time.

  13. Perfectly Moist!
    I Used 5 bananas, cut the sugar to 1.5 C and added dark chocolate chips. Filled 3 disposable foil pans equally. Everyone enjoyed it and I will make again! P.S. it’s amazing toasted with butter 😊

    1. Suebee Homemaker says:

      Hi Sheri! I’m so glad you enjoyed the banana bread! Thanks for your feedback! 🙂

  14. Robin Piliere says:

    Perfect recipe, although I only had 4 bananas, also, batter only 1/2 filled 2 loaf pans & baked 50 minutes. I added walnuts. Next time, I’ll add chocolate pieces!
    Thank you!
    Robin

    1. Suebee Homemaker says:

      Thanks so much for the feedback, Robin!

  15. wow!!! the banana bread looks soooo delicious and moist!
    i will try it today! i cant wait to see how good it is! thx for sharing Sue!!!
    do u have any like French bread recipes or any easy cake recipes i could try? id love to know! also, i love baking and ive never made banana bread before!
    love you recipes and thx sooooooooooooo much

    1. Suebee Homemaker says:

      Hi Mia! I hope you try the banana bread. Check out my Chewy French Bread recipe for sure. I also love my new Apple Spice Cake. Good luck!

  16. Kimberly Hancock says:

    The best moist banana bread recipe. Follow it to the letter.

    1. Suebee Homemaker says:

      Thanks Kimberly! I’m so glad you enjoyed the banana bread. It’s our fav!

  17. Payton Lee says:

    Just used this recipe, and it turned out so amazing, I wanted something that didn’t use milk or butter because i’m lactose intolerant and this turned out perfect!

    1. Suebee Homemaker says:

      That’s great! So glad you enjoyed the banana bread, Payton! ?

  18. This recipe is timeless and turns out awesome every time! What an awesome memory to remember the 1st recipe that your Mom shared with you. I can see why she shared it as it tastes amazing and can be eaten in so many settings. Plus, another way to use overripe bananas.

    Your work is impressive and I appreciate the tribute to your Mom. Love your GRIT.

    1. Suebee Homemaker says:

      Thank you honey!

    1. Suebee Homemaker says:

      Thank you so much Natalie! I hope you try it! 🙂

  19. Danalea Warrick says:

    30 minutes on the timer until deliciousness. Can’t wait!! Of course I added chocolate chips, Sue! YOLO!

    1. Suebee Homemaker says:

      Good choice Danalea! Enjoy!!

  20. Leah Vetter says:

    I tried this recipe as a “thank you” to the three families that hosted my friends and I over Memorial Day weekend. I don’t bake very much, so I was a little bit nervous! I tripled the recipe so that there would be a loaf for each family. I didn’t realize that the recipe already makes three loaves – so I ended up making NINE LOAVES!! Each family got a nut, a chocolate chip, and a plain. Needless to say, it was such a hit that there was only part of a loaf left at the end of the weekend!!!! I will definitely make this again, and am so excited to try all of your other recipes. Thank you so much for sharing, Sue!

    1. Suebee Homemaker says:

      Oh, thank you so much Leah!! I’m so glad you enjoyed NINE loaves!! That’s funny. 🙂

  21. We made 2 loaves and a dozen muffins this morning and we only have half a loaf and 3 muffins left!!! Thanks for sharing your mom’s recipe.

    1. Suebee Homemaker says:

      You’re welcome! I’m so glad it was a hit! 🙂

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