If there's a tagline for banana bread, then it should be - One pan, foolproof, and can not be messed up.

The Thrive Global Community welcomes voices from many spheres on our open platform. We publish pieces as written by outside contributors with a wide range of opinions, which don’t necessarily reflect our own. Community stories are not commissioned by our editorial team and must meet our guidelines prior to being published.

This banana bread recipe really brings back a lot of memories to me.

Back when I was in primary school, I always had a slice of banana bread that my dad sneaked into my lunch box once a week. I never knew which day I was going to get that sweet treat, so I used to look forward to my little lunchtime surprise every day.

My dad has always been an average home cook, but he can make some delightful banana bread! Growing up watching him bake, I got to learn a thing or two about his signature dish.

Choosing The Right Bananas

Here’s a common misconception: any type of banana is okay to use for making banana bread. Nope, it’s not; instead, it should be ‘any type of ripe banana’. But how ripe?

Remember those bananas that you bought but then forgot about them? A few days later, they all had dark spots on them and felt kinda mushy to the touch. Don’t throw them away just yet! You will need them for your banana bread. Despite the horrendous appearance, they are extra soft and sweet, thus giving your bread more moisture and acting as a natural sweetener. No need to use refined sugar here!

The Proper Way To Store Banana Bread

Whether you keep it in the fridge or not, you should always wrap it in cling film or put it in an airtight container. This will help the bread retain the moisture and prevent it from drying out.

Here’s another trick I learned from my dad: after baking, leave the bread to cool completely without taking it out of the pan. Wrap the top of the pan with cling film, and then put the whole thing in the fridge. This will trap even more moisture inside the bread. I know, the man was serious about his bread.

Okay, enough chatting! Let’s bake!

Oh and before you go, here’s the link to my full recipe, in case you want more insights about banana bread:

And if you’re a fan of sweet treats, don’t miss out on my homemade peach cobbler recipe.What better way to start Summer then a slice of cobbler, am I right? 😉

Easy Banana Bread Recipe (30m)

prep 15 mins

cook 60 mins

total 1 hour, 15 mins

author luna

yield 1 loaf (approximately 8-10 slices)

If there’s a tagline for banana bread, then it should be – One pan, foolproof, and can not be messed up.

Banana bread always makes me so want to hike my legs to my chest – because it’s just beyond simple to make alterations, this or that. You simply need to take yourself in your hands.


  • 2 ripe bananas, peeled
  • 1 1/2 cups of all-purpose flour
  • 1 large egg, beaten
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda

How to Make


  1. Preheat the oven to 350F. Line your loaf pan with butter (the pan using here is 4×8 inches).
  2. Make the batter:
    • Using the potato masher or your fork to mash the peeled ripe bananas until completely pulverized. Or simply feed them through a food processor with no water and bring to a mixing bowl.
    • Stir butter to the mashed bananas. Add baking soda and salt, then give them another stir.
      Pour in sugar, beaten egg and vanilla extract, and yet a third stir. Finally, add flour to the mixture and stir until incorporated.


  1. Pour the prepared batter into the loaf pan. Put to bake for 50-60 minutes at 350F. The center of the bread should come out so clean to be called a successful end-product.
  2. Remove your loaf from the oven and let sit to cool down. Remove the banana bread from the pan and let cool completely for a few more minutes.
  3. Slice it whatever way you want and serve.


  • If you’re usually afraid of crumbly slices, invest in a true bread knife to make things easier.
  • I melted some of my spare chocolate bars and turned it to a drizzle. It tasted just heavenly pleasing. I then dip my slices straight into the saucer. Gosh, approvingly recommend!
Share your comments below. Please read our commenting guidelines before posting. If you have a concern about a comment, report it here.

You might also like...


Morgan Lerner and Annie Slabotsky of GoNanas: “Product first, marketing second”

by Jerome Knyszewski
Piyaset/ Shutterstock
Thriving in the New Normal//

How I Learned to Make Banana Bread Out of a Pandemic

by Arianne Shadi Kourosh, MD, MPH
Sourdough starter and my best loaf of sourdough bread.

Bread Envy #TheSourdoughChronicles

by Denise Vivaldo 1

Sign up for the Thrive Global newsletter

Will be used in accordance with our privacy policy.

Thrive Global
People look for retreats for themselves, in the country, by the coast, or in the hills . . . There is nowhere that a person can find a more peaceful and trouble-free retreat than in his own mind. . . . So constantly give yourself this retreat, and renew yourself.


We use cookies on our site to give you the best experience possible. By continuing to browse the site, you agree to this use. For more information on how we use cookies, see our Privacy Policy.