Easy Banana Bread Recipe: Turning Overripe Bananas into Delicious Treats

Bananas are a staple in my household, especially with kids who seem to have an ever-changing appetite for them. One week, they’re devouring bananas like candy; the next, they’re left untouched, ripening away on the kitchen counter.

In our family, we prefer our bananas on the green side—firm and slightly tart (green bananas have proven health benefits, by the way!) Once they reach that fully ripe, spotted stage, no one will touch them. But as any pennywise parent knows, waste not, want not!

That’s when I turn to one of my favorite kitchen hacks: transforming those overripe bananas into moist and delicious banana bread. It’s a classic solution many moms swear by, and for good reason. Not only does it prevent food waste, but it also fills the house with that warm, comforting aroma of baked goods—a win-win in my book.

More Than One Banana Bread Recipe? Why Not!

Over the years, I’ve collected a couple of banana bread recipes that I rotate through, depending on what’s in my pantry. This particular recipe has become a go-to, especially when I’m low on staple baking ingredients. Instead of using butter or shortening, it calls for vegetable oil.

Let’s be honest—I don’t always have butter or shortening on hand (who does, right?), but I always seem to have a bottle of cooking oil tucked away in the cupboard. It’s amazing how a simple substitution can make life so much easier.

The best part? This banana bread always turns out incredibly moist and flavorful. The oil gives it a tender crumb that melts in your mouth, and the overripe bananas add natural sweetness and depth of flavor. It’s hard to believe something so delightful comes from ingredients you already have at home.

The recipe yields one generous loaf or about 18 muffins. Personally, I prefer making muffins. Why? Because it saves me the extra step of slicing. Yes, some days, saving even one minute is that important to me!

Muffins are grab-and-go friendly, perfect for busy mornings when everyone’s rushing out the door. Plus, they pack neatly into lunchboxes or make for a quick after-school snack.

Speaking of being pennywise in the kitchen, this recipe is also incredibly budget-friendly. Using ingredients that are commonly found in most pantries means fewer trips to the grocery store and more savings in your pocket. It’s small adjustments like these that add up over time, especially when you’re feeding a family.

And let’s talk about customization! This banana bread is a fantastic base for adding your family’s favorite mix-ins. Got some chocolate chips lying around? Toss them in for a chocolaty twist. Nuts like walnuts or pecans add a delightful crunch and extra nutrition.

Sometimes, I even sprinkle a bit of cinnamon or nutmeg into the batter for that extra layer of warmth.

This is one of those recipes that I usually invite my kids to join me in the kitchen. They love mashing the bananas and stirring the batter. It’s a great way to spend quality time together, and they’re more likely to eat something they’ve helped make.

Plus, it’s an opportunity to teach them about measuring ingredients and following instructions—a sneaky way to incorporate some math and reading practice!

In the end, it’s not just about making banana bread; it’s about creating memories and instilling good habits. Cooking from scratch encourages healthier eating and a better understanding of where our food comes from. It’s also a gentle reminder to appreciate the simple things and make the most of what we have.

So next time you find yourself with a bunch of overripe bananas and not enough butter or shortening, remember this simple, flexible recipe. It’s a delightful way to make the most out of what you have, proving that with a little creativity, you can turn potential waste into something wonderfully tasty.

Easy Banana Bread Recipe

Recipe by Jessie

Course: DessertDifficulty: Easy

Yield

1

loaf

Prep Time

15

minutes

Cook Time

1

hour 

This moist and delicious banana bread is the perfect solution for using up overripe bananas that might otherwise go to waste. Instead of butter or shortening, it uses vegetable oil—a pantry staple—making it a convenient option when you’re low on traditional baking ingredients.

Ingredients

• 1 3/4 c flour

• 3 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp baking soda

• 1 c mashed bananas (about 3 medium bananas)

• 1/3 c vegetable oil

• 2/3 c white sugar

• 2 eggs

• Optional: 1/2 c chopped walnuts or 1/2 to 1 c chocolate chips

Directions

• Mix mashed bananas, oil, sugar, and eggs in a large bowl and mix until light and foamy.
• Sift dry ingredients together, then slowly stir into liquid mixture.
• Add nuts or chocolate chips, if desired, and mix well.
• Bake in a preheated 350°F (175°C) oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean.

Notes

• These recipe can also be used for banana muffins. Just fill well-greased muffin cups (or line with cupcake pan liners) and fill 1/2 to 3/4 full with batter and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Makes about 16 muffins.