Kickstart your baking with these 15 simple banana bread recipes! Whether you’re craving classic comfort food or a creative twist, this roundup has something for every home cook. From quick weeknight treats to weekend projects, these delicious options are easy to follow and sure to satisfy. Let’s dive in and find your new favorite loaf!
Chocolate Chip Banana Bread
Wondering what to do with those overripe bananas on your counter? You’re in luck—this chocolate chip banana bread is the perfect solution. It’s moist, sweet, and packed with melty chocolate, making it an irresistible treat for any time of day.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 overripe bananas (the spottier, the better!)
– 1/3 cup of melted unsalted butter
– 1/2 cup of granulated sugar
– 1 large egg
– A splash of vanilla extract (about 1 tsp)
– 1 1/2 cups of all-purpose flour
– 1 tsp of baking soda
– A pinch of salt
– A heaping 3/4 cup of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until mostly smooth—a few lumps are fine for texture.
3. Stir in the melted butter, sugar, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Tip: Gently fold the dry ingredients into the wet mixture until just combined to avoid a tough bread.
6. Fold in the chocolate chips, reserving a small handful for the top if you like.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Tip: Sprinkle those reserved chocolate chips on top for a pretty, melty finish.
9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (watch for chocolate smudges, not wet batter).
10. Tip: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—this prevents it from getting soggy.
11. Slice and serve once cooled.
This bread turns out wonderfully moist with a tender crumb, thanks to those ripe bananas. The chocolate chips add gooey pockets of sweetness in every bite. Try it warm with a dollop of whipped cream or toasted with a smear of butter for an extra cozy treat.
Vegan Easy Banana Bread
Zipping through holiday baking? You’ll love this simple vegan banana bread. It’s moist, sweet, and perfect for using up those spotty bananas on your counter—no eggs or dairy needed.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 very ripe bananas, mashed
– ⅓ cup melted coconut oil
– ½ cup maple syrup
– ¼ cup unsweetened almond milk
– 1 tsp vanilla extract
– 1¾ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– ½ tsp cinnamon
– A handful of chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the melted coconut oil, maple syrup, almond milk, and vanilla extract until combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Tip: Sift the dry ingredients to avoid lumps for a smoother batter.
6. Gradually fold the dry mixture into the wet ingredients until just combined—don’t overmix.
7. If using, gently stir in the chopped walnuts.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
11. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12. Tip: For best texture, wait until fully cooled before slicing—it firms up nicely.
Warm from the oven, this bread has a tender crumb with cozy cinnamon notes. Toast a slice and slather it with almond butter for a hearty breakfast, or enjoy it as a sweet afternoon snack with a cup of tea.
Gluten-Free Banana Bread
Nothing beats the cozy smell of banana bread baking in the oven, especially when it’s a gluten-free version that everyone can enjoy. You’ll love how simple this recipe is to whip up, using ingredients you probably already have on hand. It’s the perfect way to use up those spotty bananas on your counter.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 3 super ripe bananas (the spottier, the better!)
– 2 large eggs
– 1/3 cup of melted coconut oil
– 1/2 cup of maple syrup
– 1 teaspoon of vanilla extract
– 2 cups of almond flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of cinnamon
– A generous pinch of salt
– A handful of chocolate chips (optional, but highly recommended)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with a little coconut oil or line it with parchment paper.
2. In a large mixing bowl, mash the 3 ripe bananas with a fork until mostly smooth—a few small lumps are totally fine for texture.
3. Crack in the 2 eggs and whisk them into the mashed bananas until just combined.
4. Pour in the 1/3 cup of melted coconut oil, 1/2 cup of maple syrup, and 1 teaspoon of vanilla extract, then stir everything together until it’s well mixed.
5. In a separate bowl, whisk together the 2 cups of almond flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and that generous pinch of salt.
6. Tip: Sifting the almond flour can help prevent any clumps for a smoother batter.
7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no dry streaks remain—be careful not to overmix.
8. If you’re using them, fold in that handful of chocolate chips until they’re evenly distributed throughout the batter.
9. Pour the batter into your prepared loaf pan and use the spatula to smooth the top evenly.
10. Tip: For a bakery-style look, sprinkle a few extra chocolate chips on top before baking.
11. Bake in the preheated oven for 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
12. Tip: If the top starts browning too quickly, loosely tent the pan with aluminum foil about halfway through the baking time.
13. Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Unbelievably moist and tender, this banana bread has a lovely nutty flavor from the almond flour and a hint of warmth from the cinnamon. It’s fantastic slightly warm with a pat of butter, or try toasting a slice and topping it with a dollop of Greek yogurt for a delicious breakfast twist.
Healthy Oatmeal Banana Bread
You know those overripe bananas sitting on your counter? Yeah, let’s turn them into something amazing. This Healthy Oatmeal Banana Bread is your new go-to for a cozy, guilt-free treat that’s perfect with your morning coffee or as an afternoon snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 3 super ripe bananas (the spottier, the better!)
– 2 large eggs
– 1/3 cup of honey
– A splash of vanilla extract
– 1/4 cup of melted coconut oil
– 1 1/2 cups of old-fashioned rolled oats
– 1 teaspoon of baking soda
– A pinch of salt
– A couple of tablespoons of chopped walnuts (optional, but so good)
– A sprinkle of cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan lightly.
2. In a large bowl, mash those ripe bananas with a fork until smooth—no big lumps!
3. Crack in the eggs and whisk them into the banana mash until fully combined.
4. Stir in the honey, vanilla extract, and melted coconut oil until everything is well mixed.
5. Add the rolled oats, baking soda, salt, and cinnamon to the wet ingredients, folding gently until just incorporated.
6. Fold in the chopped walnuts if you’re using them, being careful not to overmix the batter.
7. Pour the batter into your prepared loaf pan, spreading it evenly with a spatula.
8. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
But this bread is seriously moist and subtly sweet, with a lovely chew from the oats. Slice it thick, toast it lightly, and slather with almond butter for a next-level breakfast—or just enjoy a warm piece as is!
Nutella Swirl Banana Bread
You know those overripe bananas sitting on your counter? Yeah, those are about to become your new favorite snack. This Nutella Swirl Banana Bread is the perfect way to use them up, turning something simple into a decadent, chocolate-swirled treat that feels like a hug in loaf form.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– About 3 of those super ripe, spotty bananas (you’ll get roughly 1 1/2 cups of mashed goodness)
– A good 1/2 cup of melted, unsalted butter (let it cool a bit)
– 3/4 cup of granulated sugar
– 2 large eggs, straight from the fridge
– A splash of vanilla extract (about 1 teaspoon)
– 1 1/2 cups of all-purpose flour
– A teaspoon of baking soda
– A good pinch of salt (1/2 teaspoon)
– 1/2 cup of Nutella (or any chocolate-hazelnut spread you love)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
2. In a large bowl, mash your ripe bananas with a fork until they’re mostly smooth with a few small lumps for texture.
3. Stir the melted (and slightly cooled) butter into the mashed bananas until well combined.
4. Mix in the granulated sugar, then beat in the eggs, one at a time, followed by the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Tip: Gently fold the dry ingredients into the wet banana mixture until just combined—overmixing can make the bread tough.
7. Pour about two-thirds of the banana bread batter into your prepared loaf pan and spread it into an even layer.
8. Warm the Nutella in the microwave for about 15-20 seconds to make it easier to swirl.
9. Dollop spoonfuls of the warmed Nutella over the batter in the pan.
10. Tip: Use a butter knife or a skewer to gently swirl the Nutella into the batter, creating a marbled effect—don’t overdo it or you’ll lose the swirls!
11. Pour the remaining banana bread batter over the top and gently smooth it out.
12. Bake in the preheated oven for 55 to 65 minutes. Tip: The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (avoid the Nutella swirls when testing).
13. Let the bread cool in the pan on a wire rack for at least 15 minutes before turning it out to cool completely.
Keeping a slice for yourself is the hardest part. The bread is incredibly moist from the bananas, with pockets of warm, gooey Nutella that make every bite exciting. It’s fantastic warm with a pat of butter, or try toasting a slice for an extra-crispy edge that melts the chocolate swirls perfectly.
Cinnamon Swirl Banana Bread
Ugh, you know those overripe bananas sitting on your counter? They’re begging to become this cozy, swirly loaf. It’s the perfect project for a lazy weekend morning, filling your kitchen with the most amazing cinnamon-sugar smell.
Serving: 10 slices | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 super ripe bananas, the spottier the better
– 1/3 cup of melted butter, cooled a bit
– 1/2 cup of granulated sugar
– 1 large egg
– A splash of vanilla extract
– 1 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A pinch of salt
– For the swirl: 1/4 cup of brown sugar mixed with 1 tablespoon of ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a big bowl, mash the bananas with a fork until mostly smooth—a few small lumps are totally fine for extra texture.
3. Stir in the melted butter, granulated sugar, egg, and vanilla until everything is well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gently fold the dry ingredients into the wet mixture until just combined; overmixing can make the bread tough, so stop as soon as you don’t see dry flour.
6. Pour half of the batter into your prepared loaf pan and spread it evenly.
7. Sprinkle half of the cinnamon-sugar mixture over this layer.
8. Add the remaining batter on top, then finish with the rest of the cinnamon-sugar.
9. Use a knife or skewer to swirl the layers together in a figure-eight pattern for those beautiful marbled streaks.
10. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs—if it starts browning too quickly, tent it loosely with foil.
11. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing; this helps it set so it doesn’t fall apart.
Buttery and moist with a ribbon of spiced sweetness in every bite, this bread is irresistible warm. Try toasting a slice and slathering it with cream cheese for an extra-indulgent breakfast treat.
Pumpkin Spice Banana Bread
Crisp autumn days practically beg for cozy baking, and this pumpkin spice banana bread is the perfect answer. You get the comforting sweetness of banana bread with all those warm fall spices we love, plus it’s surprisingly simple to throw together. It’ll make your kitchen smell absolutely amazing while it bakes.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
– 3 very ripe bananas, the spottier the better
– 1/2 cup (1 stick) of melted butter, cooled a bit
– 3/4 cup of granulated sugar
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A big pinch of salt
– 2 teaspoons of pumpkin pie spice
– A handful of chopped walnuts or pecans (optional, but so good for crunch)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the 3 ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
3. Tip: If your bananas aren’t super ripe, you can bake them (peels on) at 300°F for 15 minutes to soften and sweeten them up.
4. Stir the 1/2 cup of melted butter and 3/4 cup of sugar into the mashed bananas until well combined.
5. Beat in the 2 eggs and 1 teaspoon of vanilla extract until the mixture is smooth and creamy.
6. In a separate bowl, whisk together the 1 1/2 cups of flour, 1 teaspoon of baking soda, the big pinch of salt, and 2 teaspoons of pumpkin pie spice.
7. Tip: For extra flavor, toast the handful of walnuts or pecans in a dry pan for a few minutes before chopping and adding them.
8. Gently fold the dry ingredients into the wet banana mixture until just combined; don’t overmix or the bread can become tough.
9. If using, fold in the handful of chopped walnuts or pecans.
10. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
11. Bake at 350°F for 60 to 65 minutes. Tip: Start checking at 55 minutes by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
12. Let the bread cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before slicing.
A slice of this bread is wonderfully moist and tender, with the familiar comfort of banana bread elevated by the warm hug of pumpkin spice. The optional nuts add a delightful crunch that plays perfectly against the soft crumb. It’s fantastic warm with a pat of butter, or try toasting a slice and serving it with a scoop of vanilla ice cream for a simple, decadent dessert.
Maple Walnut Banana Bread
Visions of cozy winter mornings just got sweeter with this maple walnut banana bread. You’ll love how the maple syrup adds a rich depth while the walnuts give it that perfect crunch. It’s the kind of treat that makes your kitchen smell amazing and disappears fast from the counter.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 very ripe bananas (the spottier, the better)
– 1/2 cup of melted butter
– 3/4 cup of maple syrup (the real stuff, please!)
– 2 large eggs
– A splash of vanilla extract
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A pinch of salt
– 1 cup of chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until mostly smooth—a few small lumps are totally fine for texture.
3. Add the melted butter, maple syrup, eggs, and vanilla extract to the bananas, and whisk everything together until well combined.
4. In a separate bowl, mix the flour, baking soda, and salt.
5. Tip: Gently fold the dry ingredients into the wet mixture just until no flour streaks remain; overmixing can make the bread dense.
6. Stir in the chopped walnuts, reserving a small handful for the top if you like it extra crunchy.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: If the top starts browning too quickly, loosely tent it with aluminum foil halfway through baking to prevent burning.
10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Tip: For easier slicing, wait until it’s fully cooled—it’ll hold together better and taste even more flavorful.
12. You can store it wrapped at room temperature for up to 3 days, or freeze slices for a quick treat later.
You’ll notice this bread has a moist, tender crumb with a subtle maple sweetness that isn’t overpowering. The walnuts add a lovely crunch in every bite, making it perfect for breakfast or an afternoon snack. Try toasting a slice and spreading it with a bit of butter for an extra cozy treat!
Lemon Poppy Seed Banana Bread
Brace yourself for a flavor upgrade to your classic banana bread! This lemon poppy seed version is the perfect way to use up those spotty bananas and brighten up your day. You’re going to love the zesty twist.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 super ripe bananas, mashed up
– 1/2 cup of melted butter, cooled a bit
– 3/4 cup of granulated sugar
– 2 large eggs
– A good splash of vanilla extract
– The zest and juice from 1 large lemon
– 1 and 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A pinch of salt
– 1 tablespoon of poppy seeds
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until mostly smooth.
3. Stir in the melted butter, sugar, eggs, and vanilla extract until everything is well combined.
4. Mix in the fresh lemon zest and juice.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Tip: Gently fold the dry ingredients into the wet mixture until just combined; overmixing makes the bread tough.
7. Fold in the poppy seeds.
8. Pour the batter into your prepared loaf pan and smooth the top.
9. Bake for 55 to 65 minutes. Tip: Start checking at 55 minutes by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
10. Let the bread cool in the pan for about 10 minutes.
11. Then, transfer it to a wire rack to cool completely before slicing. Tip: Slicing it warm can make it crumble, so patience is key for perfect slices.
You’ll find this bread is wonderfully moist with a tender crumb, thanks to those bananas. The lemon adds a sunny, bright flavor that pairs perfectly with the subtle crunch of the poppy seeds. It’s fantastic toasted with a little butter or enjoyed as an afternoon snack with a cup of tea.
Coconut Banana Bread
Mmm, you know those overripe bananas sitting on your counter? They’re about to become the coziest, most tropical banana bread you’ve ever made. This coconut version is the perfect way to use them up, and your kitchen will smell amazing.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– A couple of those super ripe, spotty bananas (about 1 cup mashed)
– A cup of granulated sugar
– A stick of unsalted butter, melted and cooled a bit
– A couple of large eggs
– A splash of vanilla extract
– A cup and a half of all-purpose flour
– A teaspoon of baking soda
– A half teaspoon of salt
– A cup of sweetened shredded coconut
Instructions
1. Preheat your oven to 350°F and grease a standard 9×5-inch loaf pan.
2. In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
3. Tip: Use bananas with lots of brown spots for the sweetest flavor and moistest bread.
4. Whisk the granulated sugar into the mashed bananas until well combined.
5. Whisk in the melted butter, then the eggs one at a time, followed by the vanilla extract.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
7. Tip: Whisking the dry ingredients separately prevents overmixing the batter later.
8. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined and no dry streaks remain.
9. Fold in the sweetened shredded coconut until evenly distributed.
10. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
11. Tip: For a pretty finish, sprinkle a little extra coconut on top before baking.
12. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
13. Let the bread cool in the pan on a wire rack for 15 minutes.
14. Carefully run a knife around the edges and turn the loaf out onto the rack to cool completely.
Zesty with tropical flavor, this bread is incredibly moist and tender with a delightful crunch from the toasted coconut. It’s fantastic sliced thick and toasted with a smear of butter, or even cubed for a fun bread pudding twist.
Zucchini Banana Bread
Haven’t you ever looked at that zucchini sitting in your fridge and thought, ‘What can I make besides zucchini noodles?’ Well, here’s your answer. This zucchini banana bread is the perfect way to sneak in a veggie, use up overripe bananas, and end up with a treat that’s surprisingly moist and delicious.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups of all-purpose flour
– 1 teaspoon of baking soda
– A big pinch of salt
– ½ teaspoon of ground cinnamon
– ¾ cup of granulated sugar
– ⅓ cup of vegetable oil
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1 cup of mashed ripe bananas (that’s about 2 medium ones)
– 1 cup of grated zucchini, squeezed dry with a clean kitchen towel
– A handful of chopped walnuts (optional, but so good for crunch)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. (Tip: Whisking the dry ingredients first helps avoid lumps in your batter.)
3. In a large bowl, whisk the sugar and vegetable oil until they’re well combined.
4. Beat the eggs into the sugar-oil mixture one at a time, then stir in the vanilla extract.
5. Mix in the mashed bananas and the grated zucchini until everything is just incorporated.
6. Gently fold the dry flour mixture into the wet ingredients with a spatula until no dry streaks remain. Be careful not to overmix. (Tip: Overmixing can make the bread tough, so a few lumps are totally fine.)
7. If you’re using them, fold in the chopped walnuts.
8. Pour the batter into your prepared loaf pan and smooth the top with the spatula.
9. Bake for 50 to 60 minutes. (Tip: Start checking at 50 minutes by inserting a toothpick into the center; it’s done when the toothpick comes out clean or with just a few moist crumbs.)
10. Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Out of the oven, this bread is wonderfully tender with a soft, moist crumb thanks to the zucchini and banana. The cinnamon adds just a hint of warmth, and if you added the walnuts, you get a lovely textural contrast in every bite. It’s fantastic slightly warm with a pat of butter, or try toasting a slice for breakfast—it holds up perfectly.
Carrot Banana Bread
Gosh, you know those days when you’ve got a couple of overripe bananas and a few carrots hanging around? This carrot banana bread is the perfect way to use them up—it’s moist, subtly sweet, and feels like a cozy hug in loaf form. Let’s get baking!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 teaspoon of ground cinnamon
– 3/4 cup of granulated sugar
– 1/2 cup of vegetable oil
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1 and 1/2 cups of mashed ripe bananas (about 3 medium bananas)
– 1 cup of grated carrots (about 2 medium carrots)
– A handful of chopped walnuts (optional, but nice for crunch)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
3. In a large bowl, beat the sugar and vegetable oil with a mixer on medium speed for about 2 minutes until creamy.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition.
5. Stir in the vanilla extract and mashed bananas until the mixture is smooth.
6. Gradually fold the dry flour mixture into the wet banana mixture using a spatula, mixing just until no flour streaks remain—overmixing can make the bread tough.
7. Gently stir in the grated carrots and chopped walnuts, if using, until evenly distributed.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
9. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean—this ensures it’s fully cooked without being dry.
10. Let the bread cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan to cool completely.
11. Once cooled, slice and serve. For best texture, let it sit overnight wrapped in foil; the flavors deepen and it becomes even more moist.
Certainly, this bread is wonderfully tender with a hint of spice from the cinnamon and natural sweetness from the bananas and carrots. Enjoy it warm with a smear of cream cheese or toasted for a crispy edge—it’s a versatile treat that’s perfect for breakfast or an afternoon snack.
Apple Cinnamon Banana Bread
Just imagine the cozy scent of apples and cinnamon filling your kitchen. This apple cinnamon banana bread is the perfect treat for chilly mornings or a sweet afternoon snack. It’s moist, flavorful, and so easy to make.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– A couple of very ripe bananas, mashed
– 1 cup of granulated sugar
– 1/2 cup of melted butter
– 2 large eggs
– A splash of vanilla extract
– 1 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A pinch of salt
– 1 teaspoon of ground cinnamon
– 1 apple, peeled and diced into small pieces
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the sugar, melted butter, eggs, and vanilla extract to the bananas, and mix everything together until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring gently just until no flour streaks remain—overmixing can make the bread tough.
6. Fold in the diced apple pieces evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and spread it out smoothly with a spatula.
8. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing—this helps it set and prevents crumbling.
Now, you’ve got a loaf that’s wonderfully moist with a tender crumb and bursts of apple in every bite. The cinnamon adds a warm spice that pairs perfectly with the sweet bananas. Try serving it warm with a dollop of whipped cream or toasted with a smear of butter for an extra cozy treat.
Double Chocolate Banana Bread
Brace yourself for the ultimate chocolatey treat that’s perfect for using up those spotty bananas. This double chocolate banana bread is rich, moist, and feels like a decadent dessert, but it’s totally acceptable for breakfast. You’re going to love how easy it is to whip up.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
– 3 super ripe bananas, mashed up
– 2 large eggs
– 1/2 cup melted butter
– 1 tsp vanilla extract
– 1 cup granulated sugar
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until mostly smooth—a few small lumps are fine.
3. Whisk in the eggs, melted butter, and vanilla extract until everything is well combined.
4. Stir in the granulated sugar until the mixture looks creamy.
5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
6. Tip: Sift the cocoa powder to avoid any lumps for a smoother batter.
7. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined—don’t overmix.
8. Fold in the chocolate chips, reserving a small handful for the top if you like.
9. Pour the batter into the prepared loaf pan and spread it evenly.
10. Sprinkle the reserved chocolate chips on top for extra gooey pockets.
11. Bake at 350°F for 60-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
12. Tip: If the top starts browning too quickly, loosely tent it with aluminum foil halfway through baking.
13. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
14. Tip: For clean slices, wait until it’s fully cooled—it’s worth the patience!
Absolutely divine when warm, this bread has a fudgy, tender crumb with melty chocolate in every bite. Try it toasted with a smear of peanut butter or crumbled over vanilla ice cream for an indulgent twist.
Streusel Topped Banana Bread
Ugh, we’ve all been there—you spot those sad, overripe bananas on the counter and think, ‘I should really bake something.’ Well, you’re in luck, because this streusel-topped banana bread is the perfect way to use them up. It’s moist, warmly spiced, and topped with a buttery, crumbly streusel that makes it feel extra special.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– For the banana bread: 3 super ripe bananas (the blacker, the better!), 1/2 cup of melted butter, 3/4 cup of brown sugar, 2 large eggs, a splash of vanilla extract, 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, a pinch of salt, and a good sprinkle of cinnamon.
– For the streusel topping: 1/4 cup of all-purpose flour, 1/4 cup of brown sugar, 2 tablespoons of cold butter (cut into little pieces), and another sprinkle of cinnamon.
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the 3 ripe bananas with a fork until mostly smooth—a few small lumps are totally fine for texture.
3. Tip: If your bananas aren’t super ripe, pop them in the oven at 300°F for 10 minutes to soften and sweeten them up.
4. Add the 1/2 cup of melted butter, 3/4 cup of brown sugar, 2 eggs, and splash of vanilla extract to the mashed bananas, and stir until everything is well combined.
5. In a separate bowl, whisk together the 1 and 1/2 cups of flour, 1 teaspoon of baking soda, pinch of salt, and sprinkle of cinnamon.
6. Gently fold the dry ingredients into the wet mixture until just combined—overmixing can make the bread tough, so stop as soon as you don’t see any dry flour.
7. Pour the batter into your prepared loaf pan and spread it out evenly.
8. Now, make the streusel: in a small bowl, mix the 1/4 cup of flour, 1/4 cup of brown sugar, and sprinkle of cinnamon.
9. Add the 2 tablespoons of cold butter pieces and use your fingers to rub it all together until it forms coarse crumbs.
10. Tip: Keep the butter cold for the best crumbly texture; if it starts to melt, pop the bowl in the fridge for a few minutes.
11. Sprinkle the streusel evenly over the top of the batter in the pan.
12. Bake in the preheated oven at 350°F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
13. Tip: If the streusel starts to brown too quickly, loosely tent the pan with aluminum foil halfway through baking to prevent burning.
14. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
What you get is a tender, moist crumb with sweet banana flavor and a crunchy, buttery streusel that adds a delightful contrast. It’s fantastic warm with a pat of butter or even toasted for breakfast the next day—if it lasts that long!
Summary
Overall, these 18 simple banana bread recipes offer delicious, fuss-free baking for any home cook. I hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved, and please share this roundup on Pinterest to help other bakers discover these tasty treats. Happy baking!
