Name: Ultra Moist Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3–4 overripe bananas, mashed (about 1½ cups); 1/3 cup melted butter; 3/4 cup granulated sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 teaspoon baking soda; Pinch of salt; 1½ cups all-purpose flour; Optional: 1/2 cup chopped walnuts or chocolate chips

Jump to Recipe·Print Recipe

This Ultra Moist Banana Bread is everything I want in a homemade baked treat—fluffy, flavorful, and incredibly easy to throw together. With just a handful of pantry staples and a few overripe bananas, I can whip up a loaf that’s perfect for breakfast, snacking, or even dessert. It’s a cozy, classic recipe that never goes out of style.

Ultra Moist Banana Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3–4 overripe bananas, mashed (about 1½ cups)

⅓ cup melted butter

¾ cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1½ cups all-purpose flour

Optional: ½ cup chopped walnuts or chocolate chips

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9x5-inch loaf pan or lining it with parchment paper.

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

I stir the melted butter into the mashed bananas.

Next, I mix in the sugar, beaten egg, and vanilla extract until well combined.

I sprinkle the baking soda and salt over the mixture and stir again.

Then I add the flour and mix just until everything is combined, being careful not to overmix.

If I’m using walnuts or chocolate chips, I fold them in now.

I pour the batter into the prepared loaf pan.

I bake it for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

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

Servings and timing

This recipe makes 10 slices.

Prep time: 10 minutes

Cook time: 55 minutes

Total time: 1 hour 5 minutes

Calories: About 210 kcal per slice

Variations

When I want to switch things up, I try these easy variations:

Add-ins: I love mixing in ½ cup of chocolate chips, chopped pecans, or dried cranberries for extra flavor and texture.

Healthier version: I sometimes swap half the all-purpose flour with whole wheat flour or replace the butter with coconut oil for a slightly healthier loaf.

Spiced banana bread: Adding ½ teaspoon of cinnamon or a pinch of nutmeg gives it a warm, cozy twist.

Banana muffins: I pour the batter into muffin tins and bake at 350°F for 18–22 minutes for quick banana bread muffins.

Storage/Reheating

Once the banana bread has cooled completely, I store it 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. It also freezes beautifully—I wrap individual slices or the whole loaf in plastic wrap and foil, then freeze for up to 3 months.

To reheat, I toast slices or warm them briefly in the microwave (about 15–20 seconds) to bring back that just-baked softness.

FAQs

How ripe should bananas be for banana bread?

I always use bananas that are deeply speckled or turning black. The riper they are, the sweeter and more flavorful the banana bread will be.

Can I make this banana bread without eggs?

Yes, I can substitute the egg with ¼ cup of unsweetened applesauce, a flax egg, or even mashed banana. The texture might be slightly different, but it still turns out moist.

Why is my banana bread dry?

Overbaking or using too much flour can make banana bread dry. I make sure to measure my flour properly (spoon and level, not scoop) and check for doneness at 50 minutes.

Can I use frozen bananas?

Absolutely. I let the frozen bananas thaw completely and drain off any excess liquid before mashing and using them in the recipe.

What’s the best way to mash bananas?

I use a fork or potato masher for easy mashing. If I want a super smooth texture, I use a hand mixer to beat the bananas.

Conclusion

This Ultra Moist Banana Bread has become a go-to in my kitchen. It’s simple, satisfying, and endlessly customizable—perfect for using up ripe bananas and filling the house with that irresistible, comforting aroma. Whether I keep it classic or dress it up with add-ins, I know I’m always in for a treat.

📖 Recipe:

Ultra Moist Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

This ultra moist banana bread is fluffy, flavorful, and easy to make with ripe bananas and pantry staples. Perfect for breakfast, snacking, or dessert, and endlessly customizable with add-ins like chocolate chips or nuts.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas with a fork until smooth.
Stir the melted butter into the mashed bananas.
Mix in the sugar, beaten egg, and vanilla extract until well combined.
Sprinkle the baking soda and salt over the mixture and stir again.
Add the flour and mix just until combined, being careful not to overmix.
If using walnuts or chocolate chips, fold them in now.
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.