Classic Moist Banana Bread Recipe: Easy, Soft & Sweet

Is there anything more tragic—and yet secretly hopeful—than spotting a bunch of bananas turning brown on your kitchen counter? We have all been there. Instead of tossing them, those speckled peels are your invitation to bake the ultimate comfort food: Classic Moist Banana Bread.

This isn’t just another quick bread recipe; it is a foolproof method to transform overripe fruit into a golden, aromatic loaf that smells like home. Whether you are a novice baker or a seasoned pro, this recipe delivers a tender crumb and deep, caramelized banana flavor every single time. By using melted butter and a specific mixing technique, we ensure the bread stays soft for days. Grab your fork and mixing bowl—let’s turn those bananas into something spectacular.

Ingredients List

The beauty of this recipe lies in its simplicity. You likely have everything you need in your pantry right now.

this now & bake later ❤️

Timing

This quick bread requires minimal active effort, making it perfect for a lazy weekend morning.

• Prep Time: 10–15 minutes
• Cook Time: 50–60 minutes
• Cooling Time: 15 minutes
• Total Time: ~1 hour 25 minutes (Worth every second of the wait!)

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This standard baking temperature ensures the bread cooks evenly without burning the crust. Take a 4×8-inch loaf pan and grease it generously with butter or a non-stick cooking spray.

Tip: For extra easy removal, you can line the bottom of the pan with a strip of parchment paper, leaving an overhang on the sides to use as “handles.”

Step 2: Mash the Bananas

Peel your ripe bananas and place them in a large mixing bowl. Using a sturdy fork or a potato masher, mash them until they are generally smooth.

Tip: A few small lumps are perfectly fine and actually add nice texture to the finished loaf.

Step 3: Mix the Wet Ingredients

Pour the melted butter into the mashed bananas and stir until combined. Next, mix in the baking soda and salt. (Adding the soda to the wet acid of the bananas helps activate it!). Finally, stir in the granulated sugar, beaten egg, and vanilla extract. Whisk until the mixture is uniform and smells sweet.

Step 4: Add the Flour

Add the all-purpose flour to the bowl. Switch to a spatula or wooden spoon and mix just until the flour is moistened.

Critical Tip: Stop mixing as soon as the white streaks disappear. Overmixing develops gluten, which is great for pizza but terrible for banana bread, resulting in a tough, rubbery texture.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top gently. Place the pan in the center of the oven and bake for 50 minutes to 1 hour. You’ll know it’s ready when the top is deep golden brown and a tester (toothpick or cake tester) inserted into the center comes out clean or with just a few moist crumbs attached.

Step 6: Cool and Slice

Remove the bread from the oven. Let it cool in the pan for about 10 minutes. This allows the structure to set so it doesn’t fall apart. Then, remove the loaf from the pan and place it on a wire rack to cool completely.

Tip: Waiting until it is fully cool before slicing ensures clean cuts and keeps the moisture locked inside!

Nutritional Information

Here is an estimated breakdown of the nutrition per slice (assuming the loaf yields 10 generous slices):

• Calories: ~210 kcal
• Carbohydrates: 35g
  • Sugar: 18g
• Fat: 7g
  • Saturated Fat: 4g
• Protein: 3g
• Fiber: 1g
• Sodium: 180mg

Note: Bananas provide a natural boost of Potassium and Vitamin B6.

Healthier Alternatives

We love this Classic Moist Banana Bread as is, but it is easily adaptable for different dietary needs:

• Whole Wheat Boost: Swap half of the all-purpose flour for white whole wheat flour. This adds fiber and nuttiness without making the loaf too dense.
• Reduce Sugar: You can reduce the sugar to 1/2 cup if your bananas are extremely ripe (black peels), as they provide plenty of natural fructose.
• Healthy Fats: Substitute the melted butter with melted coconut oil or a light olive oil for a dairy-free version.
• Add Crunch: Fold in 1/2 cup of walnuts or pecans for healthy omega-3 fatty acids and a delightful texture contrast.

Serving Suggestions

This bread is delicious on its own, but you can elevate the experience with these ideas:

• The Classic Toast: Slice a thick piece, toast it until the edges are crisp, and slather with salted butter. The contrast of salty and sweet is divine.
• Cream Cheese Pairing: Smear a layer of plain or honey-nut cream cheese on a slice for a cheesecake-inspired treat.
• French Toast: If you have leftovers (a rare occurrence!), use slightly stale slices to make the most decadent French toast you’ve ever tasted.

Common Mistakes to Avoid

Even with a simple recipe, a few pitfalls can affect the outcome. Watch out for these:

• Using Yellow Bananas: If the bananas aren’t ripe enough, the bread will lack flavor and moisture. Solution: Wait until they have plenty of brown spots.
• Overmixing: As mentioned, this leads to a dense, chewy loaf. Solution: Use a light hand and mix only until combined.
• Overbaking: This dries out the bread. Solution: Check the loaf at the 50-minute mark. If the top is browning too fast but the center is raw, tent it loosely with aluminum foil.
• Slicing Too Soon: Cutting into hot bread releases steam, making the bread dry out faster. Solution: Patience! Let it cool completely.

Storing Tips

To keep your banana bread moist for as long as possible:

• Room Temperature: Wrap the completely cooled loaf tightly in plastic wrap or store it in an airtight container. It keeps well on the counter for 3 to 4 days.
• Freezing: This bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then foil. Freeze for up to 3 months.
• Reheat: Thaw at room temperature. For a fresh-baked feel, warm a slice in the microwave for 10 seconds or in a toaster oven.

Conclusion

This Classic Moist Banana Bread is more than just a recipe; it’s a reliable kitchen staple that turns humble ingredients into pure joy. The aroma of vanilla and caramelized bananas filling your kitchen is almost as good as the first bite. It’s sweet, soft, and perfectly simple.

Try it out and let us know! Did you add walnuts or chocolate chips? We’d love to hear how your loaf turned out. Leave a comment below, rate the recipe, and don’t forget to subscribe to our blog for more easy, homemade favorites delivered straight to your inbox.

FAQs

Q1. Can I use frozen bananas?

Absolutely! Frozen bananas are perfect for baking. Thaw them completely in a bowl before using. Important: Do not drain the liquid that comes out of them—add it right into the batter for extra moisture and flavor.

Q2. My loaf pan is a different size. What should I do?

If you use a standard 9×5-inch loaf pan, the bread will be slightly flatter and may cook a bit faster (start checking at 45 minutes). If you use a mini-loaf pan or muffin tin, adjust the baking time to 18-25 minutes.

Q3. Can I add chocolate chips?

Yes, and you should! Fold in 1/2 cup to 3/4 cup of semi-sweet or dark chocolate chips after adding the flour. Dusting the chips with a teaspoon of flour before adding them helps prevent them from sinking to the bottom.

Classic Moist Banana Bread Recipe: Easy, Soft & Sweet

Evelyn Marcella Rivera

Turn overripe bananas into the ultimate comfort loaf. This classic banana bread is soft, aromatic, and stays moist for days thanks to melted butter and a gentle mixing method. Perfect for breakfast, snacks, or gifting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 210 kcal

Equipment

• 4×8-inch loaf pan
• Mixing Bowl
• Whisk
• Spatula
• Measuring Cups & Spoons
• Parchment paper (optional)

Ingredients

  

Banana Bread

• 1.5 cups ripe bananas, mashed about 3–4 medium, very speckled
• 1/3 cup unsalted butter, melted
• 3/4 cup granulated sugar swap half for brown sugar if desired
• 1 large egg lightly beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 pinch salt
• 1 1/2 cups all-purpose flour spooned & leveled

Instructions

 

• Preheat: Heat oven to 350°F (175°C). Grease a 4×8-inch loaf pan and line with a parchment sling for easy removal.
• Mash bananas: In a large bowl, mash 3–4 very ripe bananas until mostly smooth (a few small lumps are fine).
• Combine wet: Stir in melted butter, then mix in baking soda and salt. Add sugar, beaten egg, and vanilla; whisk until uniform.
• Add flour: Gently fold in the flour just until no dry streaks remain—do not overmix.
• Bake: Scrape batter into pan and smooth the top. Bake 50–60 minutes, until deep golden and a tester comes out clean or with a few moist crumbs.
• Cool & slice: Cool 10 minutes in pan, then lift out to a rack to cool completely before slicing.

Notes

• Extra-ripe bananas make the loaf sweeter and moister.
• For easy removal, use a parchment sling.
• Don’t overmix once flour is added—this keeps the crumb tender.
• Optional add-ins: 1/2 cup chopped walnuts or chocolate chips.

Keyword banana bread, moist banana bread, overripe bananas, quick bread