Classic Moist Banana Bread Recipe: Easy, Soft & Sweet
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.
Equipment
- 4x8-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.
• 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.