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–+ servings
a loaf of simple banana bread in a baking pan

Simple 6-Ingredient Banana Bread

Rebecca Eisenberg
This banana bread recipe literally never fails. Shortening makes it moist and tender, and it always comes out with a perfectly cracked top. It’s super easy to make and even easier to adapt.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf

Ingredients
  

  • 3 large brown bananas (or 4 small brown bananas)
  • 200 grams sugar (1 cup)
  • 240 grams all-purpose flour (2 cups, loosely scooped and leveled off)
  • 95 grams shortening (½ cup)
  • 2 large eggs (room temperature)
  • 1 teaspoon baking soda

Optional Additions

  • 1 cup chocolate chips
  • ½ cup chopped walnuts or pecans
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 2 tablespoon cinnamon sugar or turbinado sugar (to sprinkle on top)
  • 1 tablespoon orange zest

Instructions
 

  • Preheat oven to 350°F. Grease and flour a loaf pan. Set aside.
  • Combine bananas, shortening, eggs, baking soda, sugar, and flour in the bowl of an electric mixer. Mix on medium speed until well combined, about one minute. Scrape down the bowl and beater. Mix 30-40 seconds more. If adding any mix-ins (nuts, chocolate chips, etc.) stir them in at the end.
  • Pour banana bread batter into the pan, tapping it against the counter a few times to release air bubbles.
  • If using any toppings (cinnamon sugar, chopped nuts, etc.) sprinkle them on top.
  • Bake for 1 hour and 10 minutes (70 minutes) until a toothpick or paring knife inserted into the center comes out clean.
  • Remove from oven and run a paring knife around the sides to release, then let cool in pan on a wire rack. When mostly cool, release from pan and continue cooling on wire rack. Cool completely on wire rack before slicing.

RECIPE NOTES

  • To make banana bread muffins, portion the batter into 12 lined muffin cups and bake for 22-25 minutes until a toothpick inserted in the center comes out with a few crumbs clinging to it.
  • To make mini muffins, bake for 13-15 minutes. 
  • If using defrosted bananas, discard any excess liquid in the bag and use 4 bananas instead of 3.
  • You can replace some or all of the shortening with creamy peanut butter or tahini for a nuttier flavor.