20 Delicious Easy Banana Bread Recipes Perfect for Beginners

There’s nothing quite like the warm, comforting aroma of banana bread wafting through the kitchen—especially when it’s easy to make! Whether you’re a baking newbie or just craving a simple treat, these 20 delicious banana bread recipes are foolproof, fuss-free, and packed with flavor. From classic loafs to creative twists, get ready to turn those overripe bananas into something magical. Let’s bake!

Classic Moist Banana Bread

There’s nothing like the cozy aroma of banana bread wafting through the kitchen—this classic version stays perfectly moist and tender every time.

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, stir together mashed bananas, melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. In another bowl, whisk together flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon (if using). Gently fold into the wet ingredients until just combined—don’t overmix.
4. Pour batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret to this loaf’s irresistible texture? Ripe bananas add natural sweetness and moisture, so every slice stays tender for days. Tip: For extra richness, swap half the butter with Greek yogurt or sour cream.

Chocolate Chip Banana Bread

This moist, tender banana bread is studded with melty chocolate chips—a sweet twist on the classic that’ll make your kitchen smell like a bakery.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, 1/2 cup melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. Fold in flour, 1 tsp baking soda, and 1/2 tsp salt until just combined. Avoid overmixing. Gently stir in chocolate chips.
4. Pour batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted comes out clean (a few crumbs are okay—avoid wet batter).
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The chocolate chips stay gooey for days, making this loaf even better the next morning with coffee. Tip: For extra flavor, toast walnuts and fold them in with the chocolate chips!

Vegan Banana Bread

This moist, warmly spiced banana bread is so good, no one will guess it’s entirely plant-based—perfect for using up those spotty bananas!

Ingredients

• 3 medium overripe bananas (about 1 ½ cups mashed)
• ⅓ cup melted coconut oil
• ½ cup maple syrup
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas until smooth. Whisk in ⅓ cup melted coconut oil, ½ cup maple syrup, ¼ cup almond milk, and 1 tsp vanilla extract.
3. In a separate bowl, whisk together 2 cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon. Gently fold the dry ingredients into the wet mixture until just combined. Stir in ½ cup walnuts (if using).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack.

The maple syrup adds a subtle caramel depth, while the coconut oil keeps it irresistibly tender—no eggs or butter needed!

Tip: For extra richness, drizzle slices with almond butter or a sprinkle of flaky sea salt.

Gluten-Free Banana Bread

This gluten-free banana bread is so moist and tender, you’d never guess it’s missing the flour—perfect for using up those spotty bananas on your counter!

• 3 ripe medium bananas (about 1 1/2 cups mashed)
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/2 cup gluten-free oat flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, mash the bananas until smooth. Whisk in the eggs, 1/3 cup melted coconut oil, 1/2 cup maple syrup, and 1 tsp vanilla extract.
3. In another bowl, whisk together the almond flour, oat flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Fold the dry ingredients into the wet mixture until just combined. Stir in the walnuts (if using).
4. Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The almond flour gives this loaf a rich, nutty depth, while the maple syrup adds a subtle caramel sweetness—no one will miss the sugar overload!

Tip: For extra flavor, toast the walnuts before folding them in.

Banana Nut Bread

Nothing beats the cozy aroma of banana nut bread baking in the oven—this version is perfectly moist, warmly spiced, and studded with crunchy walnuts.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas, melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until combined.
3. In another bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Fold into the wet ingredients until just combined, then stir in 1/2 cup walnuts.
4. Pour batter into the prepared pan and bake for 50–60 minutes, until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? Overripe bananas lend natural sweetness and a tender crumb, while cinnamon adds a subtle warmth that makes this loaf irresistible.

Tip: For extra decadence, drizzle slices with warm honey or spread with cream cheese.

Pumpkin Spice Banana Bread

This cozy twist on classic banana bread packs all the warm, spiced flavors of fall into every moist slice—perfect for breakfast or an afternoon pick-me-up.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup pumpkin puree
• 1/2 cup melted coconut oil (or unsalted butter)
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, pumpkin puree, melted coconut oil, 3/4 cup brown sugar, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon.
4. Fold dry ingredients into wet ingredients until just combined (don’t overmix). Pour batter into the prepared pan.
5. Bake for 55–60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The pumpkin keeps this loaf extra tender, while the banana adds natural sweetness—no frosting needed!

Tip: For a bakery-worthy touch, sprinkle the batter with turbinado sugar before baking for a crunchy top.

Blueberry Banana Bread

This Blueberry Banana Bread is a cozy twist on the classic, with juicy berries adding a pop of sweetness to every slice.

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh blueberries

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas, 1/2 cup melted butter, 3/4 cup sugar, 1 egg, and 1 tsp vanilla until smooth.
3. Whisk together 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in another bowl. Gently fold into the banana mixture until just combined.
4. Toss blueberries with 1 tbsp flour (to prevent sinking), then fold into the batter.
5. Pour into the prepared pan and bake for 55–60 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The blueberries burst into jammy pockets, balancing the bread’s caramelized banana richness. Perfect with a swipe of cream cheese for breakfast or an afternoon pick-me-up.

Tip: For extra flavor, sprinkle turbinado sugar on top before baking for a crunchy crust.

Double Chocolate Banana Bread

This Double Chocolate Banana Bread is the ultimate treat—moist, rich, and packed with melty chocolate in every bite. It’s like dessert for breakfast (and we’re here for it).

• 3 ripe bananas, mashed (about 1 1/4 cups)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup milk chocolate chunks (or more chips)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas, 1/2 cup melted butter, 3/4 cup sugar, 1 egg, and 1 tsp vanilla until smooth.
3. Whisk in 1 1/2 cups flour, 1/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until just combined.
4. Fold in 1/2 cup chocolate chips and 1/4 cup chocolate chunks.
5. Pour batter into the pan and bake for 55–60 minutes, until a toothpick comes out with just a few crumbs.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The double chocolate twist makes this banana bread irresistibly fudgy, while the bananas keep it tender. Tip: For extra gooey pockets, press a few extra chocolate chunks on top before baking.

Oatmeal Banana Bread

This wholesome banana bread gets a hearty upgrade with oats, adding a chewy texture and nutty flavor to every slice.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 2/3 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas, melted butter, brown sugar, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk together flour, oats, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon.
4. Fold dry ingredients into wet ingredients until just combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The oats give this banana bread a satisfyingly dense yet tender crumb, while the cinnamon adds a subtle warmth. Perfect for breakfast or an afternoon pick-me-up!

Tip: For extra texture, sprinkle 2 tbsp oats on top before baking.

Cinnamon Swirl Banana Bread

This ultra-moist banana bread gets a cozy upgrade with a sweet cinnamon swirl that makes every slice irresistible.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup packed brown sugar
• 1 tbsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas, melted butter, 3/4 cup granulated sugar, egg, and 1 tsp vanilla until smooth.
3. Whisk together 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Fold into banana mixture until just combined.
4. In a small bowl, stir 1/4 cup brown sugar and 1 tbsp cinnamon for the swirl.
5. Pour half the batter into the pan. Sprinkle with half the cinnamon sugar. Repeat layers, then swirl gently with a knife.
6. Bake 50–60 minutes until a toothpick comes out clean. Cool 10 minutes before slicing.

The ribbon of cinnamon sugar melts into the bread as it bakes, creating pockets of caramelized warmth in every bite.

Tip: For extra crunch, sprinkle the top with turbinado sugar before baking.

Peanut Butter Banana Bread

This peanut butter banana bread is the ultimate cozy bake—moist, nutty, and just sweet enough to feel like a treat without going overboard.

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup creamy peanut butter
• 1/3 cup melted coconut oil (or unsalted butter)
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped peanuts (optional, for crunch)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, 1/2 cup peanut butter, melted coconut oil, eggs, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1 tsp vanilla until smooth.
3. In another bowl, mix 1 3/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Fold dry ingredients into wet until just combined. Stir in 1/2 cup chopped peanuts (if using).
4. Pour batter into the pan. Bake 50–60 minutes, until a toothpick comes out clean. Cool 10 minutes before slicing.

The peanut butter swirls into every bite, while the bananas keep it irresistibly tender—no dry crumbs here!

Tip: For extra peanut butter flavor, drizzle melted peanut butter over the cooled loaf.

Zucchini Banana Bread

This moist, subtly spiced loaf is the perfect way to sneak veggies into your breakfast—no one will guess there’s zucchini in every slice!

Ingredients

• 1 ½ cups grated zucchini (about 1 medium)
• 2 very ripe bananas, mashed (about ¾ cup)
• 2 large eggs
• ½ cup melted coconut oil (or vegetable oil)
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the mashed bananas, eggs, ½ cup melted coconut oil, ¾ cup sugar, and 1 tsp vanilla until smooth.
3. Fold in the grated zucchini.
4. In another bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon. Gently stir into the wet ingredients until just combined. Fold in ½ cup walnuts (if using).
5. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The zucchini keeps this bread incredibly tender, while the banana adds natural sweetness—no frosting required!

Tip: For extra flavor, toast the walnuts before adding them to the batter.

Lemon Poppy Seed Banana Bread

This bright, citrusy twist on banana bread is studded with poppy seeds for a delightful crunch—perfect for breakfast or an afternoon snack.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the mashed bananas, melted butter, 3/4 cup sugar, eggs, 1 tsp vanilla, lemon zest, and 2 tbsp lemon juice until smooth.
3. Fold in 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 2 tbsp poppy seeds until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The lemon zest and juice add a sunny tang that balances the sweetness, while the poppy seeds give every bite a subtle crunch. Tip: For extra zing, drizzle with a simple lemon glaze (1/2 cup powdered sugar + 1 tbsp lemon juice) after cooling.

Coconut Banana Bread

This tropical twist on classic banana bread is moist, fragrant, and packed with coconut flavor—perfect for breakfast or an afternoon snack.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup melted coconut oil, slightly cooled
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded sweetened coconut, plus 2 tbsp for topping

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, melted coconut oil, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. Fold in flour, baking soda, and 1/2 tsp salt until just combined. Stir in 1/2 cup shredded coconut.
4. Pour batter into the prepared pan and sprinkle remaining 2 tbsp coconut on top.
5. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.

The shredded coconut adds a subtle chewiness to every bite, while the coconut oil keeps this loaf incredibly tender—no one will guess it’s dairy-free!

Tip: For extra coconut flavor, toast the shredded coconut topping in a dry skillet over medium heat for 2–3 minutes before sprinkling it on the batter.

Whole Wheat Banana Bread

This wholesome whole wheat banana bread is moist, nutty, and just sweet enough—perfect for breakfast or an afternoon snack with a swipe of butter.

• 3 medium ripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup melted coconut oil (or unsalted butter)
• 1/2 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the mashed bananas, 1/3 cup melted coconut oil, 1/2 cup maple syrup, egg, and 1 tsp vanilla extract until smooth.
3. Add the whole wheat flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Stir just until combined (don’t overmix). Fold in 1/2 cup walnuts if using.
4. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The maple syrup adds a subtle caramel depth, while whole wheat flour gives this loaf a hearty, satisfying crumb. It’s even better the next day!

Tip: For extra banana flavor, save a thin slice of banana to press on top of the batter before baking.

Streusel Topped Banana Bread

This banana bread is extra special with a buttery streusel topping that adds the perfect crunch to every slice. It’s a cozy upgrade to the classic—great for weekend baking or gifting!

Ingredients

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup unsalted butter, melted and cooled
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup packed brown sugar (for streusel)
• ¼ cup all-purpose flour (for streusel)
• 2 tbsp cold unsalted butter, cubed (for streusel)
• ½ tsp ground cinnamon (for streusel)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, ½ cup melted butter, ¾ cup granulated sugar, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, mix 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt. Fold into banana mixture until just combined. Pour into prepared pan.
4. Make streusel: Combine ½ cup brown sugar, ¼ cup flour, 2 tbsp cold butter, and ½ tsp cinnamon in a small bowl. Pinch with fingers until crumbly. Sprinkle evenly over batter.
5. Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The streusel topping caramelizes as it bakes, creating a sweet, crisp contrast to the moist banana bread underneath. It’s impossible to resist warm from the oven!

Tip: For extra flavor, toast the streusel-covered loaf under the broiler for 1–2 minutes after baking (watch closely!).

Maple Walnut Banana Bread

This cozy banana bread gets a sweet, nutty upgrade with pure maple syrup and toasted walnuts—perfect for lazy weekend mornings or an afternoon snack.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup melted unsalted butter
• 1/2 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts, toasted

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas, melted butter, maple syrup, egg, and 1 tsp vanilla extract until combined.
3. In another bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon.
4. Fold dry ingredients into wet ingredients until just combined, then stir in 1/2 cup toasted walnuts.
5. Pour batter into the prepared pan and bake for 50–55 minutes, until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The maple syrup caramelizes slightly as it bakes, giving this loaf a subtle depth that pairs beautifully with the crunchy walnuts.

Tip: For extra maple flavor, drizzle warm slices with a little extra syrup before serving.

Carrot Banana Bread

This cozy carrot banana bread is the perfect way to use up ripe bananas while adding a sneaky dose of veggies—moist, warmly spiced, and just sweet enough.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 medium)
• 1 cup grated carrots (packed)
• 2 large eggs
• ½ cup melted coconut oil (or vegetable oil)
• ¾ cup light brown sugar
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, grated carrots, eggs, melted coconut oil, brown sugar, and vanilla extract until smooth.
3. In another bowl, sift flour, baking soda, salt, cinnamon, and nutmeg. Gently fold dry ingredients into the wet mixture until just combined. Stir in walnuts (if using).
4. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The carrots keep this bread extra tender, while the bananas add natural sweetness—no one will guess it’s packed with veggies!

Tip: For a caramelized crust, sprinkle the top with a tablespoon of turbinado sugar before baking.

Almond Flour Banana Bread

This gluten-free banana bread is so moist and tender, you’d never guess it’s made with almond flour—perfect for a wholesome breakfast or afternoon snack.

Ingredients:

• 3 medium ripe bananas, mashed (about 1 1/4 cups)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups blanched almond flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, 1/4 cup honey, and 1 tsp vanilla until smooth.
3. Add 2 1/2 cups almond flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir until just combined. Fold in walnuts or chocolate chips if using.
4. Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The almond flour gives this banana bread a rich, nutty flavor and a delightfully dense yet tender crumb—no one will miss the wheat flour!

Tip: For extra sweetness, drizzle with a little extra honey before serving.

Raspberry Swirl Banana Bread

This Raspberry Swirl Banana Bread is a fruity twist on the classic—moist, tangy, and swirled with vibrant raspberry goodness.

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup fresh or frozen raspberries (thawed if frozen)
• 1 tbsp lemon juice
• 1 tbsp granulated sugar (for raspberry swirl)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mash the bananas, then stir in 1/2 cup melted butter, 3/4 cup sugar, the egg, and 1 tsp vanilla until smooth.
3. Whisk together 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Fold into the banana mixture until just combined.
4. In a small saucepan, simmer 1/2 cup raspberries with 1 tbsp lemon juice and 1 tbsp sugar over low heat for 3–4 minutes, mashing into a loose jam. Strain seeds if desired.
5. Pour half the batter into the pan. Dollop with half the raspberry mixture, swirl with a knife, then repeat with remaining batter and swirl.
6. Bake for 50–55 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The tangy raspberry swirl cuts through the sweetness, making every slice as pretty as it is flavorful.

Tip: For extra berry punch, fold a handful of fresh raspberries into the batter before swirling.

Conclusion

With 20 foolproof banana bread recipes, this roundup makes baking a breeze—even for beginners! Whether you love classic flavors or creative twists, there’s something here for everyone. Give one (or a few!) a try, and let us know which one becomes your go-to. Don’t forget to share this sweet inspiration with fellow bakers on Pinterest. Happy baking!