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Need a quick banana bread recipe? This foolproof, incredibly moist loaf uses heavily overripe bananas and requires minimal prep for a perfect slice every time.

Quick Banana Bread

A foolproof, incredibly moist quick banana bread recipe using overripe bananas and melted butter. Minimal prep for the perfect slice.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large Overripe bananas Mashed (approx 1.5 cups)
  • 0.5 cup Unsalted butter Melted and slightly cooled
  • 0.5 cup Granulated sugar
  • 0.25 cup Light brown sugar Packed
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1.75 cups All-purpose flour Or 1:1 gluten-free flour blend with xanthan gum
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a large mixing bowl, mash the bananas with a fork until smooth.
  3. Whisk the melted butter into the mashed bananas. Add the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture.
  5. Gently fold the mixture with a spatula just until the dry ingredients are incorporated. Do not overmix.
  6. Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Allow the bread to cool in the pan on a wire rack for 15 minutes before removing it to cool completely.

Notes

Expert Tip: If the top of your loaf is browning too quickly during the last 15 minutes of baking, tent a piece of aluminum foil loosely over the top of the pan.