Easy Moist Banana Bread

Why You’ll Love This Recipe

I love how simple and reliable this banana bread is. I don’t need any fancy tools or ingredients—just a bowl, a fork, and a few ripe bananas. The texture is soft and tender, never dry or dense. It’s also a great base recipe that I customize with nuts, chocolate chips, or spices depending on my mood. It fills the kitchen with the most comforting aroma, and once it’s out of the oven, it rarely lasts long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

I start by preheating the oven to 350°F (175°C). Then I grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier after baking.

In a large mixing bowl, I mash the bananas with a fork until smooth. I stir in the melted butter and mix until well combined.

Next, I add the sugar, beaten egg, and vanilla extract. I stir until everything is fully blended.

I sprinkle the baking soda and salt over the mixture and stir gently to distribute.

Then I add the flour and mix just until the flour disappears. I’m careful not to overmix, which helps keep the bread soft and tender.

I pour the batter into the prepared loaf pan and spread it out evenly.

I bake the banana bread for 50 to 60 minutes, checking with a toothpick around the 55-minute mark. If it comes out clean, it’s ready.

Once baked, I let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 8 slices and takes about 65–70 minutes from start to finish—10 minutes of prep and 55–60 minutes of baking. It’s perfect for a last-minute bake or a relaxed weekend morning.

Variations

Sometimes I stir in 1/2 cup of chopped walnuts or pecans for crunch. Chocolate chips are another favorite—about 1/2 cup folded into the batter. For a warm twist, I add 1/2 teaspoon of cinnamon or a pinch of nutmeg. If I’m feeling indulgent, I top the loaf with a sprinkle of brown sugar before baking for a sweet crust.

Storage/Reheating

I store leftover banana bread wrapped in foil or in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week or freeze individual slices for quick grab-and-go snacks. To reheat, I microwave a slice for 10–15 seconds or toast it lightly for a warm, fresh-baked feel.

FAQs

Can I use frozen bananas?

Yes, I often thaw frozen ripe bananas and use them in this recipe. I drain any excess liquid before mashing so the batter doesn’t get too wet.

Can I reduce the sugar?

Absolutely. I sometimes cut the sugar to 1/2 cup if I want it less sweet, especially if the bananas are very ripe. It still turns out delicious.

Can I make this banana bread gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of regular flour and it works well. I check the texture to make sure it doesn’t become too dry.

How do I know when it’s done baking?

I insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. If the top starts browning too quickly, I loosely cover it with foil.

Can I make this into muffins?

Yes, I divide the batter into a muffin tin and bake at 350°F for about 18–22 minutes. They’re great for portioned breakfasts or lunchbox treats.

Conclusion

This Easy Moist Banana Bread is a recipe I keep coming back to because it’s foolproof, flexible, and always hits the spot. Whether I’m baking for my family, using up ripe bananas, or just craving something cozy, this loaf delivers every time. It’s soft, flavorful, and just sweet enough—everything I want in a homemade treat.

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