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There’s nothing quite like a slice of flavorful, moist banana bread. This classic recipe is simple to make, starting with ripe bananas and a few staple ingredients, and it bakes into a perfectly sweet, tender loaf that’s sure to become your favorite banana bread recipe.
Easy Moist Banana Bread Recipe
I love making this banana bread because it’s so easy and always turns out incredibly moist and delicious. It disappears quickly in my house! Enjoy it with a cup of coffee, as a quick breakfast, or even as a dessert.
During the holidays, this banana bread also makes a wonderful homemade gift. Bake it in batches, then wrap each loaf in cellophane, tie it with a festive ribbon, and share it with friends, family, teachers, or neighbors for a thoughtful and edible treat.
Ingredients You Will Need
- All-Purpose Flour-Flour gives this recipe it’s base structure.
- Ripe Bananas-Overripe bananas with brown spots, naturally sweet and soft, used for flavor and moisture.
- Granulated Sugar-White sugar adds extra sweetness to the bread, can also use half granulated sugar and half brown sugar, for a unique flavor.
- Unsalted Butter-adds richness and moisture to the bread.
- Eggs-Adds structure and helps bind ingredients.
- Vanilla Extract-Enhances the flavor of the banana bread.
- Baking Powder-Acts as a leavening agent and helps the bread rise and become fluffy.
- Baking Soda-Another leavening agent that helps the bread be light and fluffy.
- Salt-Enhances flavor and balances the sweetness in the bread.
- Optional: 1/2 cup chopped walnuts or chocolate chips
How to Make Moist Banana Bread
STEP 1: Set your oven to 350°F Grease a 9×5-inch loaf pan or line it with parchment paper, then set aside.
STEP 2: In a large bowl, use a fork to mash the bananas until smooth. Then add in the sugar, butter, eggs, and vanilla extract to the mashed bananas Use a stand mixer or hand mixer and beat on low speed until well combined.
STEP 3: Once combined, add the dry ingredients of flour, baking powder, baking soda, and salt to the mixture. Use a whisk, or continue mixing on low speed until all ingredients are combined. Be careful not to overmix. Once the ingredients are combined, stop mixing.
STEP 4: Pour the banana mixture batter into the prepared loaf pan, and spread evenly. Make a small cut lengthwise, about 1/2 inch deep in the center of the bread dough.
STEP 5: Bake for 50-55 minutes until a toothpick inserted in the center of the bread comes out clean, or with very few breadcrumbs.
STEP 6: Remove from the oven and allow the bread to cool in the pan for about 10 minutes, then remove from the pan and let loaf continue cooling on a wire rack before cutting into slices.
Tips for Making Banana Bread
- Don’t Overmix: Overmixing can lead to dense bread. Stir just until the ingredients are combined.
- Use Overripe Bananas: The blacker and spottier, the better! Overripe bananas are sweeter and mash more easily, giving your bread better flavor and texture.
- Line Your Pan: Parchment paper with a little bit of overhang on the sides of the loaf pan can make removal easier.
- Storage: Wrap tightly in plastic wrap or foil to keep it moist. It stays fresh for 2-3 days at room temperature or up to a week in the fridge.
Variations for Banana Bread
- Mix-Ins: Try pecans, or other chopped nuts, dried cranberries, or even shredded coconut for a tropical flavor.
- Blueberry Banana Bread: Add 1/2 cup of fresh or frozen blueberries to the batter before baking, for extra flavor and texture.
- Make Muffins: Pour the batter into a muffin tin with liners, and bake for 20–25 minutes at 350°F These are perfect for grab-and-go breakfasts!
- Make it Banana Cake: Top your loaf of bread with cream cheese frosting for a yummy cake effect.
- Add Spices: Add warm baking spices like cinnamon or nutmeg to the batter for a spice banana flavor.
- Make it Extra Rich: Substitute Greek yogurt or sour cream for the butte to get an extra rich flavor.
Banana Bread FAQ’S
Usually, dense bread is cause from overmixing. Be sure to just mix until the ingredients are combined. Also, make sure you are using fresh ingredients, like baking soda and baking powder.
Absolutely. Let frozen bananas thaw and drain any excess liquid before mashing and using them in your recipe.
Yes! Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer safe Ziploc bag. It can last up to 3 months in the freezer. Thaw at room temperature before serving.
Yes! You can use a muffin tin, Bundt pan, or an 8×8 square cake pan. The cooking time may need to be adjusted, but any of those could work if you don’t have a traditional bread loaf pan.
Wrap banana bread tightly in plastic wrap or foil, or store it in an airtight container to keep it moist. It stays fresh for 3–4 days at room temperature or up to a week in the fridge.
More Breakfast Recipes
Moist Banana Bread
Equipment
- Mixing Bowl
- Mixer
- Loaf Pan
Ingredients
- 2 cups all purpose flour
- 4-5 ripe bananas, about 2 cups mashed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Then grease a 9×5-inch loaf pan, lightly spray with nonstick cooking spray, or line it with parchment paper, then set aside.
- In a large bowl, use a fork to mash the bananas until smooth. Then add in the sugar, butter, eggs, and vanilla extract to the mashed bananas Use a stand mixer or hand mixer and beat on low speed until well combined.
- Once combined, add the dry ingredients of flour, baking powder, baking soda, and salt to the mixture. Use a whisk, or continue mixing on low speed until all ingredients are combined. Be careful not to overmix. Once the ingredients are combined, stop mixing.
- Pour the banana mixture batter into the prepared loaf pan, and spread evenly. Make a small cut lengthwise, about 1/2 inch deep in the center of the bread dough.
- Bake for 50-55 minutes until a toothpick inserted in the center of the bread comes out clean, or with very few breadcrumbs.
- Remove from the oven and allow the bread to cool in the pan for about 10 minutes, then remove from the pan and let loaf continue cooling on a wire rack before cutting into slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
