Raquel ChandlerComment

Easy {and tasty} Banana Bread

Raquel ChandlerComment
Easy {and tasty} Banana Bread

This might quite possibly be the easiest {and tastiest} banana bread recipe you've ever seen. 

  • Prep time: 10 minutes
  • Cook time: 50-55 minutes
  • Makes one loaf

You definitely don't need a mixer for this - it's way too easy! Clean-up is a snap too - aside from your bread pan, and a fork, you'll only need one bowl to mix everything into. 

The best bananas to use for banana bread are those that are super-ripe / almost {dare I say} rotten - today I used ones that had blackened on the counter, and I put them in the freezer overnight, just so I could make sure they kept for today's baking excursion. 


  • 2-3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract {I prefer Mexican vanilla - I mean, I do live in Texas)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour


1 Preheat the oven to 350°F, and grease/butter a 4x8-inch loaf pan.

2 In a medium-sized mixing bowl, mash up the bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (depending on if you have an electric oven or gas - for gas, I recommend 50 minutes), or until a toothpick inserted into the center comes out clean.

5 Remove from oven and cool completely on a rack. Remove the banana bread from the pan.

6 Silce and serve buttered....or peanut-buttered.