If there’s one classic baked good that never fails to impress, it’s banana bread. Whether you’re using up overripe bananas, baking for guests, or prepping snacks for the week, a slice of moist banana bread hits all the right notes—sweet, tender, comforting, and just a little indulgent.
This recipe is the kind of banana bread people ask for again and again. It’s super moist (never dry or crumbly), loaded with banana flavor, and easy enough to whip up with pantry staples.
❤️ Why You’ll Love This Banana Bread
-
Incredibly moist and tender every time
-
Loaded with real banana flavor
-
Comes together in just one bowl
-
Customizable with nuts, chocolate chips, or spices
-
No mixer needed
-
Great way to use up those spotty bananas on your counter
🛒 Ingredients
Let’s take a look at the cast of characters that make this banana bread amazing. These quantities are for one 9×5-inch loaf.
Main Ingredients:
-
3 medium to large overripe bananas (about 1 ½ cups mashed)
-
½ cup (1 stick) unsalted butter, melted and slightly cooled
-
¾ cup brown sugar (light or dark)
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
1 ½ cups all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon salt
-
½ teaspoon cinnamon (optional, but recommended)
Optional Mix-Ins:
-
½ cup chopped walnuts or pecans
-
½ cup semi-sweet or dark chocolate chips
-
1 tablespoon Greek yogurt or sour cream for extra moisture
🍌 Banana Bread Success Starts With The Bananas
The key to the most flavorful banana bread? Very ripe bananas—we’re talking brown-spotted or even mostly black peel. The more overripe, the better the sweetness and moisture.
If your bananas aren’t ripe yet, don’t worry:
-
Quick-ripen tip: Bake unpeeled bananas at 300°F (150°C) for 15–20 minutes until skins blacken and bananas are soft inside. Let them cool before using.
🍽️ Equipment Needed
-
Mixing bowl
-
Fork or potato masher
-
Whisk or wooden spoon
-
9×5-inch loaf pan
-
Parchment paper or nonstick spray
-
Wire rack for cooling
⏲️ Time Required
-
Prep Time: 10–15 minutes
-
Bake Time: 55–65 minutes
-
Cooling Time: 15–20 minutes
-
Total: ~1.5 hours (most of it hands-off)
🔪 Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mash the Bananas
In a large bowl, mash the ripe bananas with a fork or potato masher until they are soft and slightly lumpy. You should end up with about 1½ cups mashed banana.
Tip: Don’t purée the bananas too smooth—those little banana bits give a rustic texture and pockets of sweet flavor.
Step 3: Mix Wet Ingredients
To the mashed bananas, add:
-
Melted butter
-
Brown sugar
-
Eggs
-
Vanilla extract
Whisk everything together until well combined and smooth.
Step 4: Add Dry Ingredients
Sprinkle the flour, baking soda, salt, and cinnamon directly over the wet mixture. Gently fold everything together with a spatula or spoon until just combined. Do not overmix—this will keep the loaf soft and tender.
If you’re using any mix-ins like nuts or chocolate chips, fold them in now.
Optional trick for extra tenderness: Stir in a tablespoon of sour cream or Greek yogurt at this stage. It makes the crumb even moister.
Step 5: Pour and Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until:
-
A toothpick inserted in the center comes out clean or with a few moist crumbs
-
The top is golden brown and slightly cracked
Tip: If the top is browning too fast, cover it loosely with foil for the last 15 minutes of baking.
Step 6: Cool & Slice
Let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. This helps it set and slice cleanly.
🧁 Optional Banana Bread Variations
Here’s how to tweak your banana bread based on mood or occasion:
For a Bakery-Style Top:
-
Slice a banana in half lengthwise and place it on top of the batter before baking for a fancy finish.
For Crunch:
-
Add ½ cup chopped toasted walnuts or pecans.
For Chocolate Lovers:
-
Mix in ½ cup of chocolate chips or chunks. You can also swirl in Nutella or chocolate spread.
For a Cinnamon Swirl:
-
Mix 1 tbsp cinnamon and 2 tbsp brown sugar. Layer half the batter in the pan, sprinkle the cinnamon sugar, then top with the rest of the batter.
❄️ Storing & Freezing
Room Temp:
Wrap the loaf tightly in foil or plastic wrap. Keeps fresh for up to 4 days.
Refrigerating:
Refrigeration can extend freshness, but may slightly alter texture. Store wrapped up to 1 week.
Freezing:
Banana bread freezes beautifully!
-
Wrap slices or the whole loaf in plastic wrap, then foil.
-
Freeze for up to 3 months.
-
Thaw at room temperature or microwave slices for 20–30 seconds.
📋 Nutritional Info (Per Slice – 10 slices)
-
Calories: ~250
-
Carbs: ~32g
-
Sugar: ~18g
-
Protein: ~3g
-
Fat: ~12g
Note: These are approximate and can vary based on mix-ins.
📖 Storytime: Why I Love This Recipe
This recipe was passed down from my grandmother, who always kept bananas in the freezer for “rainy day baking.” The smell of banana bread in the oven was a sign of comfort and warmth, especially on lazy Sunday mornings. Over time, I adapted it—adding brown sugar for depth, cinnamon for warmth, and the optional sour cream trick for unbeatable moisture.
No matter how many banana bread recipes I’ve tried over the years, I always come back to this one. It’s simple, reliable, and never fails to get compliments.
🙋 FAQ: Common Questions
Q: Can I make this banana bread gluten-free?
Yes! Substitute the flour with a 1:1 gluten-free baking blend.
Q: Can I reduce the sugar?
Yes, use ½ cup instead of ¾ if your bananas are very sweet or you prefer a less sweet loaf.
Q: Can I use oil instead of butter?
You can substitute melted coconut oil or vegetable oil, but butter gives a richer flavor.
Q: Can I use white sugar instead of brown?
You can, but brown sugar adds extra moisture and depth. Try half white, half brown for balance.
🍽️ Final Thoughts
Moist Banana Bread is more than just a way to use overripe bananas—it’s the ultimate feel-good treat. Perfect on its own, with a pat of butter, or toasted with your morning coffee, this loaf is easy to make and hard to forget.
With its rich banana flavor, ultra-moist crumb, and endless adaptability
