Banana Bread That Actually Tastes Like Dessert – Quick and Easy Recipes Win
I’ve baked banana bread more times than I can count, usually because a few bananas decided to go soft overnight and guilt-tripped me from the counter. This version though? It’s the one that made my sister stop mid-bite, blink, and say, 'Wait, did you put frosting on this?' Nope. It’s just that good.
We’re talking sweet, soft, not-too-dense, slice-after-slice kind of good. This banana bread rides the line between ‘dessert disguised as breakfast’ and ‘perfect 3 p.m. pick-me-up with coffee.’ It’s my go-to when I want to bake something cozy without overthinking it. And it works just as well if you’ve only got five minutes to spare and the kids are yelling ‘snack!’
Whether you’re craving something from the ‘sweet easy recipes’ file or just need a solid bread recipe to make your house smell like a bakery, this one checks all the boxes. And yes, you can absolutely toss it in the air fryer if your oven is full. I’ve done it, and it’s brilliant.
Servings: 8 slices
Ingredients
- 3 ripe bananas, mashed
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9x5 inch loaf pan.
- In a large mixing bowl, mash the bananas with a fork. Add eggs, oil, both sugars, and vanilla. Stir until smooth-ish.
- Add the flour, baking soda, and salt. Gently fold until no flour streaks remain. Don’t overmix or the texture gets weird.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick poked into the center comes out with just a crumb or two.
- Let it cool in the pan for 10 minutes, then turn it out onto a wire rack. Try to wait at least another 10 before slicing. Try.