Moist Banana Bread: Easy Recipe
A forever favorite Baking.
The ultimate moist banana bread, packed with nostalgic flavor and so easy to make. A perfect way to use up those ripe bananas.
I feel like everyone has a banana bread memory. Mine is from my grandmother’s kitchen, watching her mash bananas in a big yellow bowl. She never used a mixer, just a fork and a wooden spoon. This recipe is so close to hers. I’ve tweaked it just a little over the years, but the soul of it is the same. It’s not about perfection; it’s about the feeling of creating something warm and delicious from a few simple ingredients. It’s my little piece of kitchen calm.
Why You'll Adore This Banana Bread
- •It’s unbelievably moist and tender, every single time.
- •The house smells like a dream while it's baking.
- •Made with simple, everyday ingredients you probably have right now.
- •A wonderfully simple recipe, perfect for a quiet afternoon.
- •It's the perfect balance of sweet and comforting banana flavor.
Wow. I made this yesterday, and my family devoured it. My daughter said it was the 'best banana bread in the world,' and honestly, I have to agree. It's so soft and full of flavor. This is the only recipe I'll use from now on.
Essential Ingredient Guide
- Very Ripe Bananas: This is the most important part. You want bananas that are heavily speckled with brown or even black. They are sweeter and so much softer, which gives the bread its incredible moisture and flavor. Don't rush this!
- Melted Butter: Using melted butter instead of softened butter gives the bread a richer, denser texture that I just love. It also makes mixing by hand so much easier.
- Brown Sugar: Brown sugar adds a lovely caramel note and extra moisture that you just don't get from white sugar. It makes the bread feel warmer and more complex.
Complete Cooking Process
- First, find a cozy spot for your oven rack in the center and preheat to 350°F (175°C).
- Prepare your 9x5-inch loaf pan. A little butter and flour, or a simple parchment paper sling, makes all the difference for a clean release.
- In one bowl, just whisk your dry ingredients—flour, baking soda, salt, cinnamon.
- In another, bigger bowl, stir together all the good wet stuff: mashed bananas, melted butter, brown sugar, egg, and vanilla.
- Now, gently pour the dry into the wet. Fold with a spatula. Stop right when you don't see big patches of flour. Overmixing is the enemy of tender bread!
- Pour your lovely, lumpy batter into the pan and smooth the top.
- Bake until it's golden brown and a skewer comes out clean. This can take anywhere from 55 to 65 minutes.
- Let it rest in the pan for 10 minutes. This little pause helps it set. Then, lift it out and let it cool completely on a wire rack. I know it's hard to wait, but it slices so much better when it's cool.
Frequently Asked Questions
→My bananas aren't ripe enough. What can I do?
Oh, an easy fix! You can ripen them quickly by placing them on a baking sheet and baking at 300°F (150°C) for 15-20 minutes, or until the peels turn black and shiny. Let them cool before you mash them.
→Can I add nuts or chocolate chips?
Absolutely. This recipe is a wonderful base. Feel free to fold in about 3/4 cup of chopped walnuts, pecans, or chocolate chips with the dry ingredients. It's your bread, make it happy.
→How do I store the banana bread?
I wrap it tightly in plastic wrap or store it in an airtight container. It will stay wonderfully moist at room temperature for about three days. Honestly, it rarely lasts that long in our house.
→Can I make this into muffins?
Yes, for sure. Just divide the batter into a greased muffin tin, filling each cup about 2/3 full. Bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean.
Moist Banana Bread: Easy Recipe
Bake soft, moist banana bread bursting with flavor! This easy recipe is perfect for breakfast, snacks, or dessert. Quick & delicious!
Timing
Prep Time
15 minutes
Cook Time
55-65 minutes
Total Time
1 hour 15 minutes
Recipe Details
Ingredients
Dry Ingredients
- 011 1/2 cups all-purpose flour
- 021 teaspoon baking soda
- 031/2 teaspoon salt
- 041/2 teaspoon ground cinnamon
Wet Ingredients
- 013 very ripe medium bananas, mashed
- 021/2 cup unsalted butter, melted
- 033/4 cup packed light brown sugar
- 041 large egg, lightly beaten
- 051 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. I like to line mine with parchment paper with a little overhang to make lifting it out easier.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Just a gentle mix to get everything acquainted.
In a larger bowl, combine the mashed bananas, melted butter, brown sugar, egg, and vanilla extract. Stir until it's all nicely combined. Don't worry about a few banana lumps.
Pour the dry ingredients into the wet ingredients. Gently fold them together with a spatula until just combined. The key is not to overmix—a few flour streaks are perfectly okay.
Pour the batter into your prepared loaf pan and smooth the top. You can sprinkle a little extra sugar on top if you like a crunchy crust.
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This part requires patience, but it’s worth it!
Notes & Tips
- 1If your loaf is browning too quickly on top, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
- 2Feel free to experiment with spices. A pinch of nutmeg or allspice can be a lovely addition.
Tools You'll Need
- •Use those super-ripe, ugly bananas. Seriously. The darker, the better.
- •Do not overmix the batter. A few lumps are a sign of a tender loaf to come.
- •Let the bread cool in the pan for 10 minutes before moving it to a wire rack. It prevents it from breaking.
- •Greasing and flouring your pan (or using parchment) is a non-negotiable step for easy removal.