This Banana Bread Bliss recipe is my go-to for using up overripe bananas. It’s soft, moist, and packed with flavor. Whether I serve it for breakfast, as a snack, or dessert, it always hits the spot.

Why You’ll Love This Recipe

I love this banana bread because it’s quick to make and uses simple ingredients I usually have on hand. The result is a tender, flavorful loaf with just the right amount of sweetness. It’s also very flexible—I can toss in chocolate chips, nuts, or even a swirl of peanut butter. The warm scent of cinnamon and banana while it bakes is always comforting.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 overripe bananas, mashed
⅓ cup melted butter
¾ cup brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 ½ cups all-purpose flour
½ teaspoon ground cinnamon (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, I mash the bananas until smooth.
I stir in the melted butter until well combined.
Next, I mix in the brown sugar, beaten egg, and vanilla extract.
I sprinkle the baking soda and salt over the mixture and stir.
I gently fold in the flour and cinnamon (if using) just until no streaks of flour remain.
I pour the batter into the prepared loaf pan.
I bake it for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 60–65 minutes
Total Time: About 1 hour 15 minutes

Variations

I like to add ½ cup of chopped walnuts or pecans for a crunchy texture.
Chocolate chips are a fun addition when I want something a little sweeter.
Sometimes I use white sugar instead of brown for a lighter flavor.
Whole wheat flour can replace all-purpose flour for a denser, more wholesome version.

Storage/Reheating

I store the banana bread in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week or freeze slices for up to 3 months. When I want to reheat it, I warm slices in the microwave for 15–20 seconds or lightly toast them.

FAQs

How ripe should the bananas be?

The bananas should be very ripe—deep yellow with brown spots. The riper they are, the sweeter and more flavorful the bread becomes.

Can I make this banana bread vegan?

Yes, I substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based butter to make it vegan.

Can I use frozen bananas?

Definitely. I thaw frozen bananas completely, drain off excess liquid, then mash and use them as usual.

How do I know when the banana bread is done?

I insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.

What other spices can I use?

Besides cinnamon, I sometimes add nutmeg or allspice for a deeper, warmer flavor.

Conclusion

Banana Bread Bliss is a cozy, delicious treat I love to bake all year round. It’s easy, versatile, and never fails to impress—perfect for using up those ripe bananas and filling my kitchen with that irresistible homemade aroma.

Banana Bread Bliss Recipe

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Author: Sue
Prep Time: 10 minutes
Cook Time: 65 minutes
Total Time: 1 hour 15 minutes
Yield: 10 slices
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Banana Bread Bliss is a soft, moist, and flavorful banana bread recipe perfect for breakfast, snack, or dessert, using simple pantry ingredients and overripe bananas.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Mash the bananas in a large bowl until smooth.
Stir in the melted butter until well combined.
Mix in the brown sugar, beaten egg, and vanilla extract.
Sprinkle the baking soda and salt over the mixture and stir.
Gently fold in the flour and cinnamon (if using) just until no streaks of flour remain.
Pour the batter into the prepared loaf pan.
Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use very ripe bananas for the best flavor and sweetness.
Add nuts or chocolate chips for variety.
Can be made vegan by using a flaxseed egg and plant-based butter.
Store in an airtight container at room temperature for 3 days, or refrigerate/freeze for longer storage.