Okay, confession time. I buy bananas with the purest of intentions — smoothies, oatmeal, a “healthy snack.” Fast forward 5 days and they’re sitting on the counter, speckled and sad, mocking me with their brown spots. But here’s the twist: those “oops, too ripe” bananas are secretly the golden ticket to the best loaf of banana bread ever.
This recipe is soft, moist (sorry, I said it), full of flavor, and ridiculously easy. You only need one bowl, a whisk, and about an hour before your kitchen smells like cozy heaven.
🎯 QUICK FACTS
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10 slices
- Difficulty: Beginner Friendly
📝 INGREDIENTS
The Bread Base
- 3 medium ripe bananas (the spottier, the better!)
- ½ cup melted coconut oil or unsalted butter
- ¾ cup brown sugar (or coconut sugar)
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
The Dry Mix
- 1 ½ cups all-purpose flour (or half whole wheat for nuttiness)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but cozy)
Fun Add-Ins (Optional but Recommended)
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- A sprinkle of rolled oats on top for crunch
👩🍳 LET’S BAKE!
Step 1. Prep that oven magic.
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper so cleanup is a breeze.
Step 2. Mash & mix.
In a big mixing bowl, mash the bananas with a fork until mostly smooth (a few chunks are okay!). Whisk in melted coconut oil, brown sugar, eggs, and vanilla.
Step 3. Add the dry team.
Sprinkle flour, baking soda, salt, and cinnamon right over the wet ingredients. Gently fold until just combined. (Don’t overmix or you’ll get tough banana bread.)
Step 4. Stir in the good stuff.
Fold in nuts, chocolate chips, or whatever your heart desires.
Step 5. Bake & wait impatiently.
Pour into prepared pan. Bake for 50–60 minutes, until a toothpick comes out clean (or with just a few moist crumbs). The top should be golden and your house should smell like heaven.
Step 6. Cool (if you can).
Let it sit in the pan for 10 minutes, then move to a wire rack. Slice when warm if you’re impatient (I always am).
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- Ripe bananas = natural sweetness. The darker the peel, the better the flavor.
- Want a bakery-style top? Sprinkle coarse sugar or oats before baking.
- For vegan: use flax eggs + coconut oil. Works like a charm.
- Slice and freeze individually so you always have banana bread on hand.
❓ READERS ASKED, WE ANSWERED
Q: Can I make this gluten-free?
A: Yes! Use a 1:1 gluten-free baking flour blend and you’re good.
Q: Can I reduce the sugar?
A: Absolutely. Drop it to ½ cup for a less-sweet loaf. The bananas still keep it moist.
Q: How do I keep it moist for days?
A: Wrap the cooled loaf tightly in foil or plastic wrap. It stays dreamy for up to 4 days on the counter.
🌟 VARIATIONS TO TRY
- Peanut Butter Swirl Banana Bread → Dollop in peanut butter and swirl before baking.
- Mocha Banana Bread → Add 2 tbsp cocoa powder + a handful of chocolate chips.
- Tropical Twist → Fold in shredded coconut + dried pineapple.
🍽 STORAGE & MEAL PREP
- Counter: 3–4 days wrapped.
- Fridge: Up to 1 week.
- Freezer: Slice, wrap, and freeze up to 3 months. Thaw or toast before eating.
✨ Whether it’s breakfast, dessert, or a midnight snack, this banana bread is the ultimate kitchen win. Ripe bananas never go to waste again — they just get transformed into the coziest loaf you’ll ever bake.
