Three slices of shingled banana bread with remaining loaf in the background on a speckled, sand-colored surface
Photography & Art Design: Anthony Contrino – Food Styling: Carrie Parente

A banana bread recipe is a good one to have in your repertoire – it’s perfect for breakfast, toasted with butter, for a midday snack or even for dessert.  This version is nut-free, but feel free to toss in a ½ cup of coarsely chopped toasted walnuts or pecans (add with the dry ingredients) if that tickles your fancy.  Be sure to use very ripe bananas for a flavorful loaf.  Since I live alone, I freeze any bananas that begin to turn so that I can make this recipe whenever the mood strikes.

Easy Banana Bread

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8


  • Unsalted butter, for greasing
  • 1 ¾ cups all-purpose flour, plus more for greasing
  • 1 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoons baking soda
  • 1 ¼ cups sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • cup water
  • 1 teaspoon vanilla extract
  • 9 ounces mashed banana, about 3 medium sized bananas


  • Preheat the oven to 350-degrees and grease a 9”x5” loaf pan with butter and flour.
  • In a medium-sized bowl, whisk the flour, salt, cinnamon and baking soda until well combined.
  • In a large bowl, whisk the eggs, oil, water and vanilla until all ingredients are emulsified and well combined.
  • Add the sugar, banana and whisk to combine.
  • Dump the dry ingredients into the wet ingredients and mix, until just combined.
  • Pour the batter into the prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, for 55-65 minutes.
  • Let cool on a rack for 20 minutes before carefully removing the loaf from the pan; cool completely.
  • Wrap well in aluminum foil and store, at room temperature, for up to 5 days.
Course: Breakfast, Dessert
Author: Anthony Michael Contrino