Access to this page has been denied because we believe you are using automation tools to browse the website. This easy banana bread recipe is quick classic banana bread recipe put together, takes 10 minutes to make, and makes a delicious dessert for breakfast or any day of the week.

I don’t want to confuse you with many recipes, but although this banana bread recipe holds a special place in my heart, this easy version is my go-to recipe if I’m short on time or just feeling lazy. It’s soft and moist with an amazing banana flavor, and the best part is that it’s quick and easy to prepare. I didn’t realize the difference ripe bananas make until I tested the same banana bread recipe twice, one with lightly speckled bananas, and another with heavily speckled bananas, and the latter was more sweet and moist and overall tasted better, so it affects both the flavor and texture of the bread. You’ll know it’s banana bread time when the bananas  are speckled and soft, almost mushy. Store the bread for 2-3 days at room temperature, or in the fridge for up to 5 days.

It’s best to serve it at room temperature. Banana bread also freezes well, so if you have a party next week, you can make the bread, wrap well with plastic wrap, and freeze, then place in the fridge the night before to thaw. Place bananas in a large bowl and mash them. Add all the other ingredients to the bowl, and whisk just until combined. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool for 15 minutes on a wire rack, then turn it out from the pan and let it cool completely. Store cake at room temperature or in the fridge in an airtight container for up to 4-5 days. It stayed moist for 4 days! My banana bread turned out so good.