Moist Banana Bread Recipe
Introduction
There’s something magical about turning simple ingredients into a warm slice of homemade comfort. This moist banana bread boasts a tender crumb and just the right sweetness, making it perfect for cozy mornings or sweet cravings. Whether you’re new to baking or a seasoned pro, this recipe guides you through every step to a perfectly golden loaf.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup granulated sugar
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 4×8-inch loaf pan with butter or nonstick spray, and position the rack in the center of the oven.
- Step 2: In a mixing bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture. Stir in the melted butter until creamy and uniform.
- Step 3: Add baking soda and a pinch of salt to the banana mixture. Stir well with a spatula or wooden spoon to combine evenly.
- Step 4: Mix in the sugar, beaten egg, and vanilla extract. Beat gently to form a glossy batter—avoid overmixing to keep the bread tender.
- Step 5: Sprinkle the flour over the wet ingredients. Stir gently until the batter is smooth with no streaks of flour; do not over-stir to prevent density.
- Step 6: Pour the batter into the prepared loaf pan. Use a spatula to scrape down the sides and level the top for even baking.
- Step 7: Bake for 60 to 65 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Rotate the pan halfway if your oven heats unevenly.
- Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- Use very ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
- For extra flavor, add 1/2 cup chopped nuts or chocolate chips to the batter before baking.
- To create a spiced version, mix in 1 teaspoon ground cinnamon or a pinch of nutmeg with the flour.
- Be careful not to overmix the batter once the flour is added to keep the bread light and tender.
Storage
Wrap completely cooled banana bread tightly in plastic wrap or store in an airtight container. Keep at room temperature for 2–3 days or refrigerate up to one week. For longer storage, freeze wrapped slices or the whole loaf for up to three months. Thaw frozen slices at room temperature or toast them directly from the freezer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Thaw completely and drain any excess liquid before mashing to avoid a watery batter.
How do I prevent my banana bread from being dry?
Use very ripe bananas and avoid overmixing the batter once the flour is added. Also, baking just until a toothpick comes out clean ensures moist bread without dryness.
PrintMoist Banana Bread Recipe
This moist banana bread recipe transforms ripe bananas and pantry staples into a tender, flavorful loaf perfect for breakfast, snacks, or dessert. With a buttery crumb and warm vanilla notes, it’s easy to prepare and yields a golden, soft bread that slices beautifully.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup (113g) melted butter
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Place the oven rack in the center to ensure even heat circulation. Grease a 4×8-inch loaf pan with butter or nonstick spray, preparing it for the batter.
- Mash Bananas and Add Butter: In a mixing bowl, mash the ripe bananas with a fork until mostly smooth, leaving some small lumps for texture. Stir in the melted butter gently until the mixture is creamy and evenly combined.
- Add Leavening and Salt: Sprinkle the baking soda and salt into the banana and butter mixture. Stir with a spatula or wooden spoon until fully incorporated to ensure a proper rise during baking.
- Combine Sugar, Egg, and Vanilla: Add the granulated sugar, beaten egg, and vanilla extract. Beat gently until the batter is glossy and thoroughly mixed, being careful not to overmix to maintain tender crumb.
- Incorporate Flour: Gradually add the all-purpose flour, sprinkling over the wet ingredients. Fold the flour into the batter with a spatula until smooth and no flour streaks remain, avoiding over-stirring to prevent dense bread.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan. Scrape down the sides of the bowl with a spatula to get all batter into the pan and level the surface for even baking.
- Bake: Place the pan in the preheated oven and bake for 60 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Rotate the pan halfway through if necessary for even baking.
- Cool: Remove the bread from the oven and allow it to cool in the pan for at least 10 minutes, helping it to set. Then gently turn the loaf out onto a wire rack and let it cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for best flavor and moisture.
- Do not overmix batter once flour is added to maintain a tender crumb.
- Grease the loaf pan well to prevent sticking.
- The bread can be stored at room temperature for 2–3 days, refrigerated up to one week, or frozen for 3 months.
- Slice warm bread and top with butter, cream cheese, or nut butter for enhanced flavor.
- Add nuts or spices on top before baking for extra texture and taste if desired.
Keywords: moist banana bread, easy banana bread recipe, homemade banana bread, banana bread with butter, simple banana bread, breakfast bread, sweet bread recipe, cozy banana bread
