Easy Banana Bread Recipe (One Bowl!)

Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan (or 8 x 4″; see Notes). Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the bread from the pan.

Mash the bananas in the bottom of a large bowl. Whisk in t he eggs. Switch to a spatula and stir in the melted butter, granulated sugar, and vanilla extract.

Stir in the baking soda, cinnamon, and kosher salt . Sprinkle in the flour and gently stir until just combined and no streaks of flour remain. (If using chocolate chips or nuts, gently fold them in.)

Pour the batter into the prepared loaf pan. (If using chocolate chips or nuts, sprinkle a few more on top.) Bake 55 to 60 minutes*, until the top is set and springs back when touched, and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F).

Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature.

Storage info: The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).