Dessert

30 Minutes Best Easy Banana Bread Recipe

Bylina moretti January 15, 2026January 15, 2026

Introduction

This easy banana bread recipe is perfect for using up ripe bananas and making a delicious, moist loaf in just 30 minutes of prep time. With simple ingredients and a tender crumb, it’s a classic treat everyone will love.

A loaf of banana bread sits on a light wood surface, with three thick slices cut and laid in front of the main loaf. The bread has a golden brown crust that looks slightly crispy with a soft, moist interior flecked with dark walnut pieces throughout. Beside the bread, there is a peeled banana showing its creamy yellow flesh and a white towel with blue and red stripes partially visible on the left. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 ripe bananas (about 2 cups mashed)
1/3 cup salted butter (melted)
3/4 cup (150g) granulated sugar
1 large egg (beaten)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups (212g) all-purpose flour
1 cup chopped walnuts or chocolate chips (plus extra for topping if desired)

Instructions

Step 1: Preheat your oven to 350℉ (177℃). Lightly grease and flour an 8.5×4.5-inch loaf pan or spray it with baking spray.
Step 2: In a large bowl, mix the mashed bananas with the melted butter until combined, then add the sugar, beaten egg, and vanilla extract. Stir well with a wooden spoon.
Step 3: Sprinkle the baking soda, baking powder, ground cinnamon, and salt over the banana mixture. Stir gently to combine.
Step 4: Add the all-purpose flour and walnuts or chocolate chips if using. Stir just until no streaks of flour remain—do not overmix. Pour the batter into the prepared loaf pan.
Step 5: Bake for 50-60 minutes, or until a knife inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice into 10 thick pieces and serve.

Tips & Variations

For extra moisture, substitute half the butter with applesauce or yogurt.
Add a handful of chocolate chips on top before baking for a sweet crust.
Use pecans or pecan pieces instead of walnuts for a different nutty flavor.
If you prefer a denser bread, reduce the baking powder to ½ teaspoon.
Make mini loaves or muffins by adjusting the baking time to 20-25 minutes.

Storage

Store banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze in a sealed bag for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

A loaf of banana bread with a golden brown crust is shown with three thick slices cut and stacked slightly off the main loaf. The inside of the bread is a light tan color with a moist texture filled with darker brown walnut pieces that are scattered throughout. The top crust is firm and slightly cracked down the middle. The bread rests on a light wooden surface with part of a peeled banana visible on the side and a white cloth with red and blue stripes in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unripe bananas for banana bread?

It’s best to use very ripe bananas with brown spots, as they are sweeter and easier to mash, giving the bread better flavor and moisture.

How do I know when the banana bread is done?

The bread is done when a knife or toothpick inserted in the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back slightly when pressed.