Introduction

This moist banana bread is a comforting classic that’s perfect for using up ripe bananas. With a tender crumb and just the right amount of sweetness, it’s an ideal treat for breakfast, snacks, or dessert.

A loaf of banana bread with a golden brown crust is placed on a wooden cutting board on top of a gray cloth. Two slices of the bread are cut and laid in front, showing a light yellow interior with small dark specks throughout. To the left is a small clear glass bowl with a pale yellow butter pat inside. In the background on the right, a white bowl filled with white flour sits next to two ripe yellow bananas with brown spots. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas (the darker and squishier, the better)
1/3 cup melted butter (salted or unsalted)
3/4 cup sugar (adjust to your taste)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
A pinch of salt
1 1/2 cups all-purpose flour

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
Step 2: In a mixing bowl, mash the ripe bananas with a fork until smooth.
Step 3: Stir the melted butter into the mashed bananas.
Step 4: Mix in the sugar, beaten egg, and vanilla extract until well combined.
Step 5: Sprinkle the baking soda and salt over the mixture and stir.
Step 6: Gently fold in the all-purpose flour until just incorporated—do not overmix.
Step 7: Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra flavor, add 1/2 cup chopped nuts or chocolate chips before baking.
Use overripe bananas with brown spots for the best sweetness and moisture.
Swap white sugar for brown sugar for a deeper, caramel-like taste.
Try adding a teaspoon of cinnamon or nutmeg for a warm spice twist.

Storage

Store banana bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze wrapped bread for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

A loaf of banana bread with a golden brown crust and a moist, light beige inside with small dark specks, placed on a wooden cutting board on top of a gray cloth on a white marbled surface; two slices are cut and lie flat in front of the loaf showing the soft texture inside. To the left is a small clear glass container filled with creamy butter, and to the right in the background are two ripe bananas with brown spots and a white bowl filled with white flour. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing to avoid a soggy batter.

How do I know when the banana bread is done?

Insert a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs but no wet batter.

Moist Banana Bread Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This Moist Banana Bread recipe delivers a soft, flavorful loaf perfect for breakfast, snacks, or dessert. Using ripe bananas for natural sweetness and tender texture, this easy-to-make bread incorporates simple ingredients like melted butter, sugar, and vanilla to create a classic, moist banana bread that everyone will love.

Author: Tara
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8 servings) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Banana Bread Ingredients

3 ripe bananas (the darker and squishier, the better)
1/3 cup melted butter (salted or unsalted)
3/4 cup sugar (adjust to taste)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
A pinch of salt
1 1/2 cups all-purpose flour

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it is properly heated when your batter is ready.
Prepare the bananas: In a mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy.
Add melted butter: Pour in the melted butter and mix well with the mashed bananas to combine the fat and fruit.
Mix sugar, egg, and vanilla: Stir in the sugar, beaten egg, and vanilla extract until the mixture is smooth and evenly blended.
Add baking soda and salt: Sprinkle the baking soda and a pinch of salt over the mixture, stirring to incorporate evenly. The baking soda helps the bread rise.
Fold in flour: Gradually add the all-purpose flour, folding gently until just combined. Be careful not to overmix to maintain a tender crumb.
Prepare baking pan: Grease a 4×8-inch loaf pan or line it with parchment paper to prevent sticking.
Pour batter into pan: Transfer the banana bread batter into the prepared pan, smoothing the top with a spatula.
Bake: Place in the preheated oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the banana bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Use very ripe bananas with brown spots for the best flavor and sweetness.
Adjust sugar amount based on your sweetness preference; brown sugar can be substituted for a deeper flavor.
Do not overmix the batter to avoid tough bread; mix until ingredients are just combined.
Optional add-ins include chopped nuts, chocolate chips, or cinnamon for extra texture and flavor.
Store banana bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: banana bread, moist banana bread, quick bread, easy banana bread, homemade banana bread