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Close-up of a sliced loaf of moist banana bread, perfect for a quick weeknight treat.

Banana Bread in 20 Minutes (Weeknight Win)

This recipe makes moist banana bread quickly, perfect for busy weeknights. It requires no mixer and is freezer-friendly.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread
  • 3 ripe bananas peeled
  • 1/3 cup unsalted butter melted
  • 2/3 cup granulated sugar
  • 1 large egg beaten
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • pinch ground nutmeg optional
  • 1 1/2 cups all purpose flour

Equipment

  • Oven
  • 9x5 inch loaf pan
  • Large mixing bowl
  • Rubber spatula
  • Fork
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, mash the peeled bananas with a fork until semi-smooth.
  3. Stir in the melted butter, sugar, beaten egg, and vanilla extract with a rubber spatula.
  4. Add the baking powder, baking soda, ground cinnamon, salt, and nutmeg (if using). Stir to combine.
  5. Add the flour and stir until just combined and no flour streaks remain.
  6. Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the loaf cool in the pan for a few minutes before removing it to a wire rack to cool completely.

Notes

This banana bread is freezer-friendly. Once completely cooled, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months.

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