By Tshanina Peterson|2020-04-23T10:35:49-05:00April 15th|
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This easy and healthy banana bread recipe is the best I’ve ever tasted and will melt in your mouth at first bite. Not only is it sweet and moist (you’ll love the hint of cinnamon) but quick and easy to make! It’s perfect for breakfast, snack or even as a dessert…and there may not be any leftovers after your first bite. So what are you waiting for? Grab your loaf pan and let’s get baking!
I love go-to recipes and this banana bread recipe has been mine for years. Whenever I have bananas that are almost past the point of no return, I whip out this recipe. Not only do I love the fact that it takes under 10 minutes to get this bread in the oven but it also freezes well which makes it perfect to enjoy later!
Healthy and Easy Banana Bread
3 medium Bananas
1/2 cup Honey or Sugar
1/4 cup Coconut Oil
1 Egg
1 1/2 cups Gluten Free or All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 tablespoon Cinnamon (less if you’re not a fan of cinnamon)
- Preheat your oven to 350.
- Mash your bananas. (I generally use bananas that are almost brown so they are nice and soft. I place them in the mixer and they mash while I’m getting the rest of the ingredients together.)
- Add the egg, sugar (or honey) and cooking oil to your bananas.
- Add the dry ingredients to your banana mixture and stir just until moistened.
- Spray the bottom and sides of a loaf pan with cooking spray. Cook for 50-55 minutes, or until a cake tester (or toothpick) inserted in middle comes out clean.
- Allow pan to cool for 10 minutes on a cooling rack.
- To remove the bread from the pan, first run a butter knife around the edges of the bread (this will ensure that the bread isn’t stuck to the pan.) Turn the pan over onto your wire rack and your beautiful loaf of bread should come out clean as a whistle.
- Allow your bread to fully cool on your wire rack.
Banana Bred recipe adapted from Better Homes and Garden Cookbook.
Banana Bread Variations
For added flavor, you could easily add a handful of chocolate chips or nuts to the batter. I’ve even seen some bakers put sliced bananas on top of the batter before baking it.
Our favorite way to eat this banana bread is warm with a dollop of butter! How do you like to eat your banana bread?
Equipment:
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Comments (98)
AndreaMay 21 at 12:55 pm - Reply
Oh my, that is a pretty loaf of bread! I love the fact that the recipe doesn’t call for butter. I like to add chocolate chips to my banana bread. Thanks for sharing.
Tshanina PetersonMay 21 at 4:32 pm - Reply
Thank you Andrea! Chocolate chips added to this recipe sounds fabulous, and I might just have to try it next time I make it.
Thanks for stopping by!
AshleyFebruary 25 at 1:45 am - Reply
Anyone know what sugar to use?
Tshanina PetersonFebruary 25 at 10:38 am - Reply
I used granulated sugar, Ashley!
BethanySeptember 7 at 9:52 am - Reply
We love banana bread with Nutella! :D
Tshanina PetersonSeptember 8 at 8:23 am - Reply
Oh my, that sounds wonderful, Bethany! I love anything Nutella!
FrankieNovember 5 at 10:39 am - Reply
This recipe is wonderful. I made banana bread last night and it is so delicious! Thank you for sharing this!
Tshanina PetersonNovember 6 at 5:49 pm - Reply
You’re more than welcome, Frankie. I’m excited to hear that it turned out well for you!
Thanks for stopping by and sharing!
KelliNovember 16 at 7:35 pm - Reply
I just made this banana bread today. Very good and moist! Thanks for sharing the recipe!
Tshanina PetersonNovember 17 at 6:10 pm - Reply
I’m so glad you enjoyed it, Kelli!
Thanks for stopping by and commenting!
TaylorNovember 21 at 6:56 pm - Reply
I’m making this recipe right now! Hopefully it knocks my husband’s socks off!
Tshanina PetersonNovember 23 at 1:17 pm - Reply
I hope it does too, Taylor!
Thanks for stopping by and commenting!
ValerieJanuary 3 at 12:47 pm - Reply
I have tried many banana bread recipes and this one is a keeper! I used 1/2 T of cinnamon instead of 1 T and added 1/2 cup of walnuts. Thank you for posting!!
Tshanina PetersonJanuary 5 at 8:37 pm - Reply
I bet it was yummy with the walnuts, Valerie! Thanks for the wonderful compliment!
JessicaMarch 15 at 2:33 pm - Reply
Omg this was absolutely fabulous! I am currently studying in Italy and my roommates and I were dying for some good banana bread! It was difficult to get the baking power because it’s not like America and we had to use a little less oil because it is a lot stronger here. All in all this was so good and I am so happy it turned out good! We added the cinnamon and felt it was the perfect touch! Thank you so much for sharing this!!
Tshanina PetersonMarch 15 at 8:59 pm - Reply
I’m so excited to hear that you enjoyed it, Jessica. (How neat that you found it from Italy.)
Thank you so much stopping by!
joycebApril 24 at 9:50 pm - Reply
I have bananas going brown, so guess what we will have for breakfast tomorrow!
This recipe looks quite easy. I always add nuts to my banana bread. Thanks for sharing.
Tshanina PetersonApril 25 at 2:38 pm - Reply
Yum, Joyce! This recipe is perfect if you’d like to add nuts to it.
Thanks for stopping by!
Dorothy EdwardsMay 4 at 11:03 am - Reply
How long do you cook it if you split it into two smaller loaf pans?
Tshanina PetersonMay 4 at 4:09 pm - Reply
Hi Dorothy,
To be totally honest, I’m not 100% sure. I would say 20-30 minutes, or until your cake tester comes out clean.
Thanks for stopping by. I hope you enjoy the bread!
Super Moist Banana Bread Recipe | soymilk on a sundayJune 11 at 3:00 pm - Reply
[…] The recipe I used can be found here […]
ClaytonJune 11 at 4:05 pm - Reply
What kind of oil do you use?
Tshanina PetersonJune 12 at 2:36 pm - Reply
Clayton,
I generally use vegetable or olive oil, but you can use whatever you have on hand.Thanks for stopping by! Enjoy your banana bread!
KimJune 29 at 3:59 pm - Reply
I ran out of eggs and had to use cornstarch. I sure hope it’s good still! It smells heavenly!
Tshanina PetersonJune 30 at 8:02 pm - Reply
I hope it turned out yummy for you, Kim! Oh how I love the smell of banana bread in the oven. ;o)
JackieJuly 1 at 7:21 am - Reply
I’m wanting to try it with applesauce instead of the oil today. I do this for cakes. What do you think?
Tshanina PetersonJuly 1 at 10:24 am - Reply
I think applesauce would work great, Jackie!
Please let us know how it turns out.
CarolynJuly 2 at 1:13 am - Reply
Not sure what I did wrong, but I cooked my loaf for 90 minutes before finally pulling it out of the oven. I waited a few minutes, then dumped it out of the loaf pan & it sort of flattened out on the cooling rack. Still slightly doughy in the center but dark & almost burnt on the outside. I used a glass loaf pan & haven’t had problems with my oven.
Tshanina PetersonJuly 8 at 10:12 am - Reply
I’m sorry to hear that it didn’t turn out, Carolyn! I hope you’ll try again.
AndiJuly 5 at 6:43 pm - Reply
I was short one banana so I added a handful of sweet cherries that were in the fruit bowl. I prefer to add walnuts but I am the only one in the house who likes nuts :(
Tshanina PetersonJuly 8 at 10:16 am - Reply
Andi, I bet the cherries gave it some wonderful flavor. (I’m all about improvising and using what I have on-hand!)
Thanks for stopping by!
Weekend Update | Yarn and Food and…StuffJuly 5 at 7:24 pm - Reply
[…] Cup while banana bread bakes in the oven. My house smells yummy right now! I am trying a new banana bread recipe, as I have yet to find one I love yet. A few weeks ago I made this delicious banana cakeand I […]
NicolinaJuly 10 at 10:59 am - Reply
The bread smells amazing, but next time I’d use butter instead of oil and at least 1/3 cup brown sugar in addition to the white. I like how quick it was to prepare!
Tshanina PetersonJuly 11 at 11:02 am - Reply
Hopefully it tasted as yummy as it smelled, Nicolina! ;o)
HollyJuly 15 at 7:06 am - Reply
This looks wonderful! Can I use butter instead of oil? I’m out of it at the moment. Would I use the same amount? Thanks!
Tshanina PetersonJuly 17 at 4:36 pm - Reply
I would think so, Holly! (Although I’ve never tried it with this recipe, I’ve substituted oil in other recipes that call for butter.) And, yes, I would use the same amount.
Thanks for stopping by!
Kerry GoglerAugust 3 at 3:04 am - Reply
WOW! What a beautiful banana bread. I made this to take to work and toast it but I have to admit to slicing the ends off and spreading with butter while it was still warm. Those crunchy ends were amazing. I only added 1 teaspoon of cinnamon which turned out to be perfect for me. This is such an easy and delicious bread and I can’t wait to try it again with some walnuts. Thanks for sharing.
Tshanina PetersonAugust 5 at 9:26 pm - Reply
Warm with butter is definitely the best way to eat this yummy bread!
I’m so glad you enjoyed the recipe and are looking forward to making it again. Thanks for stopping by, Kerry!
KinAugust 13 at 8:20 pm - Reply
This bread looks delicious, I never make banana bread before.
In your last step, ” add the dry ingredients to your banana mixture, stir just until moistened.
Is the mixing method same as muffin mixing method, don’t over mix? Thanks
Tshanina PetersonAugust 17 at 8:50 pm - Reply
Hi Kim, this is such an easy recipe and you should definitely try to make it.
To be totally honest, I’ve probably mixed it longer than “just until moistened.” That being said, I don’t think you can overmix it.
Enjoy!
AshleyAugust 24 at 12:31 pm - Reply
i don’t have a cooling rack.. Is it ok to just let cool on a towel?!! And does this just make one loaf?
Tshanina PetersonAugust 24 at 1:46 pm - Reply
Hi Ashley! I would cool it on a plate instead of a towel (it might stick to the towel). And, yes, it makes one loaf.
Thanks for stopping by, and enjoy!
Kim @The Baking ChocolaTessAugust 31 at 9:36 pm - Reply
Looks so moist and delicious!! Love banana bread, thanks for sharing.
Tshanina PetersonSeptember 1 at 5:03 pm - Reply
You’re going to love it, Kim! And even better than the taste, it’s super easy to make!
WELCOME SEPTEMBER | stlmetrofoodieSeptember 1 at 12:55 pm - Reply
[…] of recipes for Banana Bread on the Internet and Pinterest.This year Itried arecipeis from Thrifty T’s Treasures.She makes it simple and easy to follow and it turned out delicious. (See the recipe below, I added […]
AmberOctober 9 at 9:42 pm - Reply
A great addition to banana bread is adding some peanut butter chips. Yummy!!!
Tshanina PetersonOctober 10 at 9:19 am - Reply
Love that idea, Amber!
CheriNovember 15 at 12:11 pm - Reply
May I use self rising flour instead of all purpose?
Tshanina PetersonNovember 15 at 6:33 pm - Reply
Yes you can, Cheri. Just don’t include the baking powder and salt when using the self rising flour.
EyliaOctober 21 at 6:41 pm - Reply
Hello there. Iv tried your recipe last night and it turned out great! My daughter loves it. It was a surprise the recipe was so easy and definitely i’ll make it again. Furthermore this was my first time making banana bread 😀
Tshanina PetersonOctober 24 at 9:52 am - Reply
Yay for you for making your first loaf of banana bread, Eylia! I’m so glad you enjoyed it!
Maria B.October 24 at 11:31 am - Reply
I just made this and I used zea flour which is gluten free (gluten intolerant), brown sugar and Koko butter which is dairy free as I eun out of coconut oil. It’s in the oven right now will let you know how it turns out. Looks amazing so far and love the addition of a full tbsp of cinnamon as I love anything with cinnamon!!! Thanks for the recipe. <3
Maria
Tshanina PetersonOctober 28 at 1:33 pm - Reply
I look forward to hearing how it turned out, Maria!
MelanieDecember 4 at 4:30 pm - Reply
Would love to know how this turned out. Due to health reasons I am currently having to start eating more gluten & dairy free. I tried a “premixed” gluten flour a while ago on some regular bread & did NOT like the texture at all. It was very gritty.
Stephanie G.November 11 at 4:49 pm - Reply
I have been searching for a great banana bread recipe, and I finally found it in your recipe. The only change I made was making it into muffins(baked 18 mins), because I couldn’t find my load pan. This has great banana flavor, and the hint of cinnamon adds a great warmth. Just amazing. Thank you.
Tshanina PetersonNovember 13 at 9:40 pm - Reply
(Big grins!) I’m so excited to hear this. Muffins are just as yummy. :o)
Thanks, Stephanie!
thefavorietNovember 22 at 8:09 pm - Reply
[…] http://thriftytstreasures.com/2014/05/super-moist-banana-bread/ […]
AnnaDecember 3 at 1:26 pm - Reply
I’m sorry to say that this recipe did not turn out well for me. I make a lot of dessert breads and was really hoping I would like this recipe because it has so few ingredients. But it came out a little too dense for my liking, and maybe the bananas I had were too mild in flavor but it was really missing something in the taste.
But thank you for sharing!Tshanina PetersonDecember 3 at 9:27 pm - Reply
I’m sorry to hear that, Anna!
JimJanuary 24 at 9:34 am - Reply
This came out really excellent! I was looking for a recipe and this was suggested to me. I was skeptical at first, but Moosewood’s looked needlessly complex. Another called for seven eggs!!!! This was perfect. I added a tablespoon of buckwheat. We used earth balance shortening sticks instead of oil. I realized my husband had melted a whole stick instead of half, and I had put in almost the whole thing, maybe 3/4 cup instead of the half cup we needed. So I added another couple of tablespoons of flour and kept my fingers crossed. Also added chopped walnuts and a few chocolate chips. Cooked at 325ºF in a convection oven for the full 50 minutes and it really was just perfect. We were worried because our bananas were only barely ripe, but it’s what we had, but it was just fine. It was great both hot and cold.
JimJanuary 24 at 9:38 am - Reply
Oops, I mean I think I added about 3/8 cup of fat instead of 1/4.
Tshanina PetersonJanuary 25 at 8:42 pm - Reply
Hi Jim! I’m so happy to hear that you liked this recipe and were able to add a few ingredients to make it your own.
LaurenFebruary 1 at 4:56 pm - Reply
Thank you for this recipe!! This was only my second time baking homemade banana bread and I enjoyed this recipe much more than the first one. Except my bread didn’t come out exactly right & I followed all the ingredients & instructions. My bread didn’t rise much and the center has a fudgy texture similar to the batter. I also baked it in a glass bread pan…could this have something to do with the texture? Do u think I should bake it longer or a different temperature? Just asking for some pointers cause I would like to bake this again in hopes it would have a more bread like texture.
Tshanina PetersonFebruary 4 at 8:56 pm - Reply
Yay! I’m so glad you enjoyed the recipe, Lauren!
It sounds like it needs to be cooked a bit longer. (I would try that first before changing the oven temperature.) Cook an additional 5 minutes at a time. I also recommend using a cake tester (or even a knife) so that you can test to see if it’s finished baking or not.
Happy baking! :o)
AshleyMarch 9 at 6:32 pm - Reply
Hey! Olive oil or vegetable oil for this recipe?
Tshanina PetersonMarch 10 at 4:17 pm - Reply
Hi Ashley! I generally use vegetable oil, but I’ve also used olive oil.
Thanks for stopping by!
JessAugust 12 at 6:09 pm - Reply
Hi there! Love this recipe thanks – Could you substitue the white flour with wholemeal do you think? Have you tried that? How much wholemeal flour do you think?Thanks!
Tshanina PetersonAugust 15 at 2:00 pm - Reply
I’ve never worked with wholemeal flour before so I don’t know, Jess!
If you try it please let us know though!
CharlotteOctober 23 at 5:23 am - Reply
DO you think it would work with maple syrup instead of sugar? Thanks :)
Tshanina PetersonOctober 24 at 9:30 am - Reply
I’ve tried it with honey and it worked well, Charlotte!
If you do end up trying it with maple syrup I’d love to know how it turns out!
EricaNovember 29 at 1:57 am - Reply
As someone who has tried numerous banana bread recipes, I was excited to try this one because of how moist it looks. I followed the recipe exactly except I used olive oil instead of vegetable because I was out of vegetable oil and saw in the comments that it could be made with olive oil instead. The bread turned out looking beautiful but tasted awful. I don’t know what went wrong. I suspect it’s because of too much baking powder, but I added a teaspoon and a half just like you said. How come mine turned out bad?
Tshanina PetersonNovember 29 at 4:09 pm - Reply
I’m sorry to hear it didn’t work out for you, Erica.
I know that when I’ve baked with olive oil in the past the recipe ended up tasting a bit different. I’d love for you to try it again using the vegetable oil.
JulieMarch 23 at 8:01 am - Reply
Next time substitute applesauce for the oil. It makes it low-fat and the texture Is amazing you can also use less sugar
sgOctober 13 at 4:03 pm - Reply
LOVE ALL UR recipes tried em all esp the slowcooker manicotti grt! my granddon always wanted my homemademanicotti or lasagna but now@my age dont have energu to make my own padta etc BUT DID TRY ur recipes&its a keeper now since my grdson didnt even notice difference b/w homemade & easy bought ingred thx& God bless u&urs !!!
Ricky R.EstradaNovember 14 at 5:29 pm - Reply
Just finished making my own banana bread and letting it cool right now.
RobynFebruary 6 at 10:04 pm - Reply
I subbed maple syrup for sugar AND unsweetened applesauce for oil and love how this came out. Firm on the outside and moist on the inside. I ate it by itself but plan to have a piece with a nice cup of tea and maybe some butter or almond butter. Do you think almond flour could sub for all purpose?
MoiraMarch 7 at 12:46 pm - Reply
Could I add chocolate chips into the recipe if I wanted 🙂
Tshanina PetersonMarch 8 at 11:51 am - Reply
Yes, you absolutely can! Enjoy!
MoiraMarch 9 at 1:15 pm - Reply
I Made it today (Friday 9th) absolutely gorgeous. I’m glad I came across this recipe 👍❤
Tshanina PetersonMarch 21 at 8:06 am - Reply
Wonderful! Thanks for letting me know, Moira!
JulieMarch 23 at 7:58 am - Reply
I make this exact same recipe, with the exception I use two egg whites instead of the egg, and substitute applesauce for the oil for a low-fat version it comes out fantastic
Tshanina PetersonMarch 26 at 2:17 pm - Reply
Wonderful. Thanks for sharing, Julie!
Jeffrey PintoJuly 27 at 5:56 am - Reply
I was looking specifically for a recipe that said to use oil and I’m glad I came across your recipe
I just took it out of the oven and the smell wafting through the house is amazing. Thanks for the recipe. By the way I was running short of a banana so put in a little yogurt and used brown sugar and some walnuts.Tshanina PetersonAugust 1 at 8:19 pm - Reply
I’m so glad you found it too, Jeffrey. And I love how you mixed it up and added what you had on hand – that’s my favorite way to cook!
MeredithJuly 31 at 7:15 pm - Reply
Hello,
Am i able to do it with 4 bananas instead of 3? Would i need to change the rest of the ingredients?Tshanina PetersonAugust 1 at 8:19 pm - Reply
Yes, I think it’ll be just fine using 4 bananas.
JoanneAugust 28 at 1:32 pm - Reply
How long should I leave in the oven if using a bunt pan
Tshanina PetersonAugust 28 at 2:49 pm - Reply
I would start checking to see if it’s done after 25-30 minutes of cooking. If it’s not done, add five minutes. Repeat this process until it’s a perfect golden brown and the cake tester comes out clean. Happy baking!
Michel GusmanoSeptember 5 at 5:10 pm - Reply
What size loaf pan did you use?
Tshanina PetersonSeptember 7 at 11:17 am - Reply
I use a 9 x 5 loaf pan, Michel!
RosyApril 1 at 4:50 pm - Reply
Recipe did not come out as expected. The bread came out in crumbles. I had to throw it out. Such a waste of time and food. Do not use this recipe.
Tshanina PetersonApril 1 at 7:27 pm - Reply
I’m sorry to hear that Rosy!
Malu LopezJune 14 at 3:33 pm - Reply
It says coconut oil in your ingredients. Is this what you use?
Tshanina PetersonJune 15 at 7:48 am - Reply
Yes it is. If you’re not a fan of coconut oil you could use another type of oil.
CindyAugust 9 at 4:15 pm - Reply
I saw in one of comments you said leave out salt if they used all purpose.
I looked over and over and did not see salt in recipe. I wondered about it because my recipes using butter has salt . It’s in the oven now. I guess I’ll find out soon.Tshanina PetersonAugust 15 at 2:04 pm - Reply
Sorry for the confusion, Cindy, I must have written that by mistake. I hope you enjoyed your bread!
Nano #1June 29 at 1:44 pm - Reply
I used AP flour, veg.oil and white sugar and they turned out wonderful
Tshanina PetersonJune 30 at 8:10 am - Reply
Yay, I’m so happy to hear that Nano #1.
Thanks for stopping by and sharing!
