Soft and Moist Banana Bread Recipe Without a Mixer

This soft and moist banana bread recipe is my go-to when I want something quick, cozy, and comforting. It’s incredibly simple to make—no mixer needed—and it uses ingredients I usually have on hand. Perfect for breakfast, snacking, or even dessert, this banana bread comes out tender and full of natural banana flavor every time.

Why You’ll Love This Recipe

I love that this banana bread is both easy and foolproof. I don’t need any fancy tools, and cleanup is minimal since everything comes together in one bowl. Overripe bananas become the star here, creating a naturally sweet, moist loaf with a dense yet soft crumb. I also appreciate that it’s flexible—great for adding nuts, chocolate chips, or even a swirl of peanut butter.

Ingredients

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

• Overripe bananas, mashed

• All-purpose flour

• Granulated sugar

• Brown sugar

• Eggs

• Unsalted butter, melted

• Baking soda

• Salt

• Vanilla extract

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a standard 9×5-inch loaf pan.

2. In a large mixing bowl, I mash the bananas until smooth.

3. I stir in the melted butter, followed by the sugars, eggs, and vanilla extract, mixing well with a wooden spoon or rubber spatula.

4. In the same bowl, I sprinkle the baking soda and salt over the mixture, then stir in the flour until just combined. I make sure not to overmix—just enough to get a smooth batter.

5. I pour the batter into the prepared loaf pan and smooth out the top.

6. I bake for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.

7. Once done, I let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf, which I slice into about 8–10 servings. Prep time is roughly 10 minutes, and the baking time is between 55 and 65 minutes.

Variations

Sometimes I mix in chopped walnuts or pecans for crunch, or toss in a handful of chocolate chips for a richer flavor. When I want something a little different, I add a dash of cinnamon or nutmeg to the batter. I’ve even swapped out half the flour for whole wheat flour for a heartier version.

Storage/reheating

Once cooled, I store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it tightly in plastic wrap and foil, then freeze it for up to 3 months. When ready to enjoy, I thaw it at room temperature or warm individual slices in the microwave for 10–15 seconds.

FAQs

How ripe should the bananas be?

I use bananas that are heavily speckled or fully brown. The riper they are, the sweeter and more flavorful the bread turns out.

Can I make this banana bread vegan?

Yes, I can replace the eggs with flax eggs and the butter with melted coconut oil or vegan butter.

Why did my banana bread sink in the middle?

That usually happens if I underbake it or if I overmixed the batter. I make sure a toothpick comes out clean before removing it from the oven.

Can I use frozen bananas?

Absolutely. I thaw and drain them first before mashing and using in the recipe.

How can I keep banana bread moist?

I store it in an airtight container and avoid refrigerating it, which can dry it out. Wrapping it in foil also helps retain moisture.

Conclusion

This soft and moist banana bread recipe is everything I want in a homemade treat—easy, adaptable, and deeply satisfying. Whether I’m baking it for family, friends, or just myself, it always brings comfort and warmth to my kitchen.