Easy Banana Bread Loaf

A soft, moist and super easy banana bread recipe that can be made without a mixer. Toss in some nuts, chocolate chips, toffee or caramel for the banana bread of your dreams!

Banana bread.

Making banana bread is something so comforting to me. I love the smells, tastes, textures and the heart-warming feeling as you cut yourself a thick slice. Pouring yourself a tall glass of milk and schmearing some peanut butter on top is the best treat!

I have a few banana bread recipes on my site already, these banana muffins are currently holding the number one spot on my blog and a follower and personal favourite. Although that recipe can also be made as a banana bread loaf, I wanted to have an even simpler one that is smaller and uses even more kitchen staple ingredients.

Top view of banana bread.

I’ve made this recipe so many times with every substitution that comes to mind but I highly recommend sticking to the key ingredients that makes this banana bread incredible!

Key Ingredients

  • Soft brown sugar: As with most of my cake loaf recipes, I love adding soft brown sugar because it gives such a nice texture and flavour. You can use either light or dark brown sugar, just make sure that it’s the soft kind.
  • Super ripe bananas: Always use very ripe and spotted brown bananas when you bake. They give the cake a natural sweetness and a more intensified flavour. The crumb also changes depending on how ripe your bananas are, making it softer and lighter.
  • Vanilla extract: I love the flavour combination of banana and vanilla so adding in a good amount is a must. I use about half of a tablespoon and I recommend adding extra vanilla in all banana recipes.
  • Yoghurt: To boost the moisture in the bread loaf I recommend using yoghurt. You can also use buttermilk, Greek yoghurt or sour cream but regular yoghurt works just fine. It makes the crumb so moist and melt-in-your-mouth delicious.
Slices of banana bread.

Each person has their own preferences on what to add into the loaf but I kept it plain this time with no add-ins. I have made this recipe with walnuts, chocolate chips and even with peanut butter and Nutella swirled into the batter. Each one was delicious!

This banana bread is such a simple recipe and totally failproof. The crumb is so soft and fluffy, it’s stick-to-your-fork moist and bursting with sweet banana flavour. I just know that this will be the best banana bread recipe you’ll find!

Slices of banana bread.


  • If you are out of soft brown sugar, you can use all white. However, I highly recommend getting your hands on brown sugar. It really does make a world of a difference.

More banana recipe favourites to try:

If you make this or any of my other recipes please tag me @dutchbakerblog on Facebook, Instagram or Twitter. I love to see what you’re making!

Easy Banana Bread Loaf

0 from 0 votes
Recipe by Linda @thedutchbaker

8 – 10

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Cooking time


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Recipe makes one 8 X 4 inch loaf.

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  • 1 1/2 cups 1 1/2 /180gms All purpose flour

  • 1 teaspoon 1 baking powder

  • 1 teaspoon 1 baking soda

  • 1/4 teaspoon 1/4 salt

  • Optional: 1/2 teaspoon Optional: 1/2 ground cinnamon

  • 1/3 cup 1/3 /80mls vegetable oil

  • 1/3 cup 1/3 /66gms white sugar

  • 1/3 cup 1/3 /66gms light soft brown sugar

  • 1 large 1 egg

  • 1/2 1/2 tablespoon vanilla extract

  • 2 tablespoons 2 yoghurt

  • 1 1/2 cups 1 1/2 /2 medium-large overripe bananas, mashed

  • Optional: 1/2cups walnuts, pecans, chocolate chips


  • Preheat oven to 180C/350F. Grease and line an 8×4 cake loaf pan with baking paper.
  • In a bowl, whisk together the flour, baking powder, baking soda and salt (and if using, cinnamon) until well combined.
  • In a separate mixing bowl, whisk the oil, soft brown sugar and white sugar together. Add in the egg and vanilla and whisk until well combined.
  • Whisk in the mashed bananas to the oil and sugar mix then fold in the flour mix alternating with yoghurt taking care not to over mix. Batter will be slightly thick and lumpy. Fold in the nuts, chocolate chips or any extra add ins.
  • Spread the batter in the prepared baking pan and bake for approximately 45 to 50 minutes. Start checking at the 40 minutes mark by pushing a knife or toothpick through the middle. If it comes out clean or with a few moist crumbs attached then it is ready. Remove from the oven and cool 15 minutes. Once it’s cool enough to touch, place on a wire rack to cool slightly, about 15 minutes. While it is still warm, store bread loaf in an airtight container to continue cooling.

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Inside of banana bread.

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  1. Made this cake ,it was delicious,I included walnuts I remember you published a ginger fluff recipe,one I could use for lamingtons. I made it was delicious too, but I have lost your recipe . Is there a chance you could publish it again. Thankyou .john

    1. Hi John, thank you for trying my recipes, I’m so glad you’re enjoying them! Yes my site has recently gone through updates so there’s a lot of recipes that have needed republishing. I’ll make sure to have the Ginger Fluff recipe up next so it will be easily found through my search bar. Have a wonderful day!

    2. Hi John, the Ginger Fluff recipe is back on my site : https://thedutchbaker.com/2023/08/31/ginger-fluff/

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