The Best Moist Banana Bread

There’s something timeless about a loaf of moist banana bread cooling on the counter. For many of us, it’s not just a recipe—it’s a memory. In my grandmother’s kitchen, banana bread was more than a way to use up spotted bananas; it was a gesture of comfort, a reward after a long day, and a staple at every casual family gathering. She’d wrap thick slices in parchment, stack them in a tin, and send them home with visitors as if she were passing out slices of love itself.

Banana bread carries a gentle warmth, both in flavor and spirit. It’s a simple, rustic quick bread with an irresistible soft crumb and golden crust. Whether you’re pulling it together on a lazy Sunday or baking in the quiet stillness of a weekday evening, this moist banana bread recipe fills the home with a nostalgic scent of cinnamon, vanilla, and sweet bananas.

Perfect any time of year but especially comforting during chilly months or rainy days, banana bread is that dependable classic that never disappoints. This version is richly moist, delightfully soft, and deliciously banana-forward—just the way it should be.

Why You’ll Love This Recipe

• Ultra-Moist Texture: Ripe bananas and just the right amount of butter create a loaf that stays soft for days.
• No Fancy Tools Required: Everything comes together in just two bowls—no mixer necessary.
• Versatile & Forgiving: Make it your own with walnuts, chocolate chips, or a sprinkle of coarse sugar on top.
• Perfect for Gifting: This banana bread travels well and stays fresh, making it a heartfelt edible gift.

INGREDIENTS YOU’LL NEED:

• 3 very ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

HOW TO MAKE MOIST BANANA BREAD

Once you learn how to make this moist banana bread, you’ll find yourself coming back to it again and again. It’s quick, easy, and absolutely delicious.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for a cleaner release.

Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas with a fork until no large chunks remain. Overripe bananas with brown speckles on their peel are ideal—they bring deeper sweetness and moisture.

Step 3: Mix the Wet Ingredients
Pour the melted butter into the mashed bananas and stir to combine. Whisk in the sugar, eggs, and vanilla extract until the mixture becomes smooth and glossy.

Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. The cinnamon is optional but adds a subtle warmth that beautifully complements the banana.

Step 5: Combine the Batter
Gradually add the dry ingredients to the wet banana mixture. Stir gently, just until no dry patches remain. Be careful not to overmix—this is key to keeping your banana bread light and tender.

Step 6: Bake the Banana Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Slice
Let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Slice thick and enjoy with a pat of butter, a drizzle of honey, or simply on its own.

HELPFUL TIPS

• Use Extra-Ripe Bananas: The darker the peel, the better the flavor and moisture.
• Add a Crunch: Fold in 1/2 cup of chopped walnuts or pecans for added texture.
• For a Sweeter Crust: Sprinkle a teaspoon of raw or brown sugar on top before baking.
• Make It Mini: Divide the batter into mini loaf pans and reduce baking time to 25–30 minutes.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 60–65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• Freezer-Friendly: Wrap individual slices or the whole loaf tightly in plastic wrap and store in the freezer for up to 3 months.
• Reheating: Warm slices in the microwave for 10–15 seconds for that just-baked feel.

NUTRITIONAL INFORMATION (per slice, approx.):

• Calories: 215
• Fat: 9g
• Saturated Fat: 5g
• Carbs: 31g
• Sugar: 15g
• Protein: 3g
• Fiber: 1g
• Sodium: 220mg

FREQUENTLY ASKED QUESTIONS:

Can I make this recipe gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Can I reduce the sugar?
Absolutely. You can use 1/2 cup sugar instead of 3/4 cup if you prefer a less sweet loaf.

What if I only have two bananas?
It’ll still work! You may want to add a tablespoon of plain yogurt or sour cream to make up for the moisture.

STORAGE INSTRUCTIONS:

• Room Temperature: Store tightly wrapped or in an airtight container for up to 3 days.
• Refrigerated: Keeps well in the fridge for up to 7 days.
• Freezer: Freeze for up to 3 months. Thaw overnight at room temp or warm a slice gently.

Related Recipes:

If you liked this moist banana bread, you’ll definitely enjoy these other cozy baked treats:

• Banana Bread Cinnamon Rolls
• Super Moist Chocolate Chip Banana Bread
• Banana Pudding Banana Bread
• Brown Butter Banana Bread with Browned Butter Frosting

CONCLUSION:

There’s a reason this moist banana bread recipe has become a kitchen classic—it’s easy, foolproof, and brimming with homemade comfort. Whether you’re baking for your family, sharing with neighbors, or simply craving something warm and sweet, this banana bread brings that familiar sense of ease and joy. Keep this one bookmarked—it’s about to become your go-to.

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