Easy 5-Ingredient Banana Bread Recipe
Banana bread is the ultimate comfort food—simple, delicious, and perfect for using up overripe bananas. This easy 5-ingredient banana bread recipe is a beginner-friendly classic that delivers moist, flavorful results every time. No fancy equipment or complicated steps required! Plus, it’s naturally sweetened by ripe bananas, making it a healthier alternative to store-bought treats.
Originating in the Great Depression as a way to avoid food waste, banana bread has remained a staple in home baking. This version keeps things ultra-simple while still delivering that nostalgic, homey taste. Whether you’re a baking newbie or a seasoned pro looking for a quick fix, this recipe is foolproof.
Why You’ll Love This Recipe
- Minimal ingredients – Only 5 pantry staples needed.
- No mixer required – Just a bowl and a spoon.
- Perfect for overripe bananas – Reduces food waste.
- Customizable – Add nuts, chocolate chips, or spices if desired.
Easy 5-Ingredient Banana Bread Recipe
Ingredients
- 3 medium overripe bananas (about 1 cup mashed)
- 1/3 cup melted butter (or coconut oil for a dairy-free option)
- 1/2 cup sugar (white, brown, or coconut sugar)
- 1 large egg (or 1 flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water)
- 1 1/2 cups all-purpose flour (or gluten-free 1:1 blend)
- Optional: 1 tsp vanilla extract, 1/2 tsp cinnamon, or 1/2 cup mix-ins like walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the bananas in a large bowl until smooth (a few small lumps are okay).
- Mix in melted butter, sugar, and egg until fully combined.
- Fold in flour gently until just incorporated—avoid overmixing to keep the bread tender.
- Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Recipe Notes
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 55 mins | 1 hr 5 mins | 8 slices |
Nutrition (per slice, approx.)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 210 | 35g | 7g | 3g |
Tips for Perfect Banana Bread
- Use very ripe bananas – The spottier, the sweeter and more flavorful.
- Don’t overmix – Stir just until ingredients combine to avoid a dense loaf.
- Check for doneness early – Ovens vary; start testing at 50 minutes.
- Let it cool – Slicing too soon can make it crumble.
FAQ
Can I freeze banana bread?
Yes! Wrap cooled slices or the whole loaf tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature or warm in the oven.
What if my banana bread is too dry?
Overbaking or too much flour can cause dryness. Next time, reduce flour by 2 tbsp or add an extra mashed banana. For this loaf, try warming slices and serving with butter or honey.
Can I make this recipe vegan?
Absolutely! Swap the egg for a flax egg and use coconut oil instead of butter. The texture will be slightly denser but still delicious.
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