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A thick slice of quick banana bread resting on a white ceramic plate next to a cup of coffee.

Quick Banana Bread: The Best Easy Foolproof Recipe

Quick banana bread that actually turns out moist and perfect every time. Discover the easy, foolproof recipe that requires zero mixer and bakes beautifully.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium Overripe bananas Mashed (about 1 cup)
  • 1/3 cup Unsalted butter Melted and cooled slightly
  • 3/4 cup Granulated sugar
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups All-purpose flour Spoon and leveled
  • 1 teaspoon Baking soda
  • 1/4 teaspoon Salt

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, mash the peeled overripe bananas until smooth.
  3. Whisk the melted butter into the mashed bananas until blended.
  4. Add the granulated sugar, room temperature egg, and vanilla extract. Whisk vigorously until the mixture is uniform.
  5. Sprinkle the baking soda and salt over the wet mixture and stir them in gently.
  6. Add the all-purpose flour. Using a rubber spatula, fold the flour in just until no dry streaks remain. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Expert Tip: If your bananas aren't ripe enough, bake them in their peels at 300°F for 15-20 minutes until completely black. Let them cool before mashing. Overmixing the batter will activate the gluten and result in dense, rubbery bread.