Introduction

Easy Moist Banana Bread is a classic treat that’s perfect for using up ripe bananas. This simple recipe yields a soft, flavorful loaf that’s great for breakfast or a snack. It’s quick to prepare and always a crowd-pleaser.

A loaf of banana bread with a golden brown crust and a moist, speckled light yellow interior is placed on a wooden cutting board with two slices cut from it and laid next to the loaf, showing the soft texture inside. The board rests on a light gray cloth, all set on a white marbled surface. Near the board, there is a small clear glass bowl filled with pale yellow softened butter. In the background, a white bowl filled with white flour and two ripe bananas with small brown spots are visible. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas (mashed)
1/3 cup melted butter
3/4 cup sugar
1 large egg (beaten)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon 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. Stir in the melted butter.
Step 3: Mix in the sugar, beaten egg, and vanilla extract until combined.
Step 4: Sprinkle the baking soda and salt over the mixture, then gently fold in the flour until just incorporated.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For extra flavor, add 1/2 cup chopped nuts or chocolate chips to the batter before baking.
Use dark brown sugar instead of white sugar for a richer taste.
Make it gluten-free by substituting the all-purpose flour with a gluten-free blend.
Don’t overmix the batter to keep the bread light and tender.

Storage

Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster or microwave until soft and fragrant.

How to Serve

A loaf of banana bread with a rough, cracked golden-brown crust sits on a wooden board, with two thick slices cut and placed beside it showing a moist, light tan inside speckled with darker brown bits. Next to the board is a small clear glass bowl with a light yellow butter pat on top of a creamy spread. In the background there is a white bowl filled with white flour and two ripe bananas with brown spots resting behind it, all on a white marbled surface. A gray cloth napkin is partly underneath the wooden board. 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, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid a soggy batter.

How do I know when the banana bread is done baking?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is ready. If wet batter sticks to it, bake for a few more minutes and test again.

Easy Moist Banana Bread Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This Easy Moist Banana Bread recipe is a classic homemade treat perfect for using up ripe bananas. It features a tender crumb and a rich banana flavor, made with simple pantry ingredients and baked to golden perfection. Ideal for breakfast, snack, or dessert, this banana bread is moist, sweet, and flavorful with a soft texture that melts in your mouth.

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

Ingredients

Scale

Banana Bread Ingredients

3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan to prevent sticking.
Mix Wet Ingredients: In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until well combined.
Add Sugar, Egg, and Vanilla: Mix in the sugar, beaten egg, and vanilla extract until everything is evenly incorporated.
Combine Dry Ingredients: Sprinkle the baking soda and salt over the mixture, then gently fold in the all-purpose flour. Stir just until the flour is fully integrated; do not overmix to keep the bread tender.
Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Bread: Remove the pan from the oven and allow the banana bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.