American · Easy

Easy Banana Bread

Name: Easy Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 100 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1/2 teaspoon fine salt; 3 medium very ripe bananas, mashed (about 1 1/4 cups); 1/2 cup unsalted butter, melted and cooled; 3/4 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup plain yogurt

A soft banana loaf made with ripe fruit, melted butter, and a bowl-and-spoon batter.

By Simple Home Dish Updated September 9, 2026

Prep: 15 mins
Cook: 55 mins
Total: 100 mins
Servings: 10

Total includes 30 minutes of cooling; allow longer before wrapping.

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An editorial assortment of homemade baked goods — Editorial kitchen image; not a photograph of this specific dish.

A little about this dish

A soft banana loaf made with ripe fruit, melted butter, and a bowl-and-spoon batter. Yes. Thaw them in a bowl, drain away excess watery liquid, then mash and measure 1 1/4 cups.

Simple Home Dish

Easy Banana Bread

Prep: 15 mins
Cook: 55 mins
Total: 100 mins
Servings: 10

Total includes 30 minutes of cooling; allow longer before wrapping.

Ingredients

1 3/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon fine salt
3 medium very ripe bananas, mashed (about 1 1/4 cups)
1/2 cup unsalted butter, melted and cooled
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup plain yogurt

Instructions

Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line the bottom and long sides with parchment.
Whisk flour, baking soda, and salt in a bowl. In another bowl, whisk bananas, butter, sugar, eggs, vanilla, and yogurt until combined.
Fold the dry ingredients into the wet mixture just until no dry patches remain. Scrape into the pan and smooth the top.
Bake for 50–60 minutes, until a skewer inserted into the center comes out without wet batter. If the top darkens early, tent loosely with foil.
Cool in the pan for 10 minutes, then lift onto a rack and cool for at least 20 minutes before slicing. Let cool completely before wrapping.

Cooking tips

Measure the mashed banana: too much fruit can leave a gummy center. Darkly spotted bananas give more flavor than firm yellow ones.

Storage & reheating

Keep the cooled loaf wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individual wrapped slices for up to 2 months.

Variations

Fold in 1/2 cup chopped walnuts or chocolate chips with the last few strokes. Check for nut allergies if sharing.

Frequently asked questions

Can I use frozen bananas?

Yes. Thaw them in a bowl, drain away excess watery liquid, then mash and measure 1 1/4 cups.