A perfectly moist, tender Best Moist Banana Bread bursting with natural banana flavor and a hint of sweetness—this easy-to-make recipe is ideal for breakfast or a snack. If you’re craving something comforting and homemade, this banana bread will quickly become a favorite.
Ingredients
3 ripe bananas, mashed
⅓ cup melted butter
¾ cup brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 ½ cups all-purpose flour
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large mixing bowl, combine the mashed bananas with the melted butter.
Stir in the brown sugar, beaten egg, and vanilla extract until well combined.
Sprinkle the baking soda and salt over the mixture and stir in.
Gradually add the flour and mix just until incorporated; be careful not to overmix to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
Servings: 8
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Variations
Add-ins: You can get creative by adding chocolate chips, walnuts, or even dried fruit like raisins or cranberries to the batter for an extra burst of flavor.
Cinnamon: I like to sprinkle a teaspoon of cinnamon into the batter for a warm, spicy kick that pairs wonderfully with the banana flavor.
Gluten-Free: If you're gluten-free, swap out the all-purpose flour with a gluten-free flour blend that measures cup-for-cup as a substitute.
Vegan Option: To make it vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use a plant-based butter.
Storage/Reheating
This banana bread can be stored at room temperature in an airtight container for about 3 days. For longer storage, I freeze slices in a zip-top bag and they stay fresh for up to 3 months. To reheat, simply pop a slice in the microwave for about 20-30 seconds or toast it for a nice, crispy edge.
FAQs
How do I know when the banana bread is fully baked?
I always use a toothpick to check the doneness. When I insert it into the center of the bread, it should come out clean or with just a few moist crumbs. If there’s batter on the toothpick, the bread needs more time.
Can I make this banana bread without brown sugar?
Yes, you can! While brown sugar gives the bread a rich, caramel-like flavor, I’ve made this recipe with white sugar and it still turns out delicious. You can also try a mix of both for a balanced sweetness.
Can I make this banana bread without butter?
Absolutely! If I’m looking to cut down on butter, I’ve replaced it with vegetable oil, coconut oil, or even applesauce for a lighter alternative.
What can I do if my bananas aren't ripe enough?
If my bananas aren’t quite ripe, I pop them in the oven at 300°F (150°C) for about 15 minutes. This helps them ripen faster and bring out their natural sweetness, perfect for banana bread.
How can I make my banana bread extra moist?
The key to a moist banana bread is not overmixing the batter. I mix just until everything is incorporated. Also, the riper the bananas, the better—the extra moisture and sweetness they provide make all the difference.
Conclusion
This moist banana bread recipe is my go-to when I want a comforting, simple treat that everyone will love. With the perfect combination of natural banana flavor and a hint of sweetness, it’s a recipe that will have everyone asking for more. Whether you’re baking it for yourself or sharing it with family and friends, this banana bread is always a hit. Plus, it’s easy to customize, so you can make it your own.
Recipe:
Best Moist Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A perfectly moist, tender banana bread bursting with natural banana flavor and a hint of sweetness. This easy-to-make recipe is ideal for breakfast or a snack.
Ingredients
3 ripe bananas, mashed
⅓ cup melted butter
¾ cup brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 ½ cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine the mashed bananas with the melted butter.
- Stir in the brown sugar, beaten egg, and vanilla extract until well combined.
- Sprinkle the baking soda and salt over the mixture and stir in.
- Gradually add the flour and mix just until incorporated; be careful not to overmix to keep the bread tender.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
To make this banana bread extra moist, avoid overmixing the batter.
For add-ins, try chocolate chips, walnuts, or dried fruit like raisins or cranberries.
If using unripe bananas, bake them at 300°F (150°C) for about 15 minutes to ripen them quickly.
For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use a plant-based butter.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
