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Moist Banana Bread

Moist Banana Bread: The Best Easy Recipe You'll Love

This moist banana bread recipe guarantees a tender crumb with the natural sweetness of ripe bananas, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3-4 pieces Ripe Bananas Use overripe bananas with brown spots for maximum flavor.
  • ⅓ cup Melted Butter Can substitute with vegetable oil for a lighter option.
  • 1 cup Granulated Sugar Can reduce quantity or substitute with brown sugar for a deeper flavor.
  • 1 large Egg Acts as a binder; can be replaced with a flax egg for a vegan alternative.
  • 1 teaspoon Vanilla Extract Use pure vanilla for a more robust taste.
  • 1 ½ cups All-Purpose Flour Substitute with whole wheat flour for a heartier loaf.
  • 1 teaspoon Baking Soda Ensure freshness for effective leavening.
  • ¼ teaspoon Salt Essential in enhancing flavor.
Optional Add-ins
  • ½ cup Chopped Walnuts/Pecans Omit for a nut-free version.
  • ¼ cup Sour Cream/Plain Yogurt Can be replaced with applesauce for a lower-fat option.
  • 1 teaspoon Ground Cinnamon Can use nutmeg for a different spice profile.
  • 1 cup Milk Use any type of milk or non-dairy milk.

Equipment

  • Mixing Bowl
  • Loaf Pan
  • Oven

Method
 

Step-by-Step Instructions for Moist Banana Bread
  1. In a large mixing bowl, mash 3-4 ripe bananas until smooth, then mix in ⅓ cup of melted butter. Stir in 1 cup of granulated sugar, 1 beaten egg, and 1 teaspoon of vanilla extract. If you're using sour cream or yogurt, add in about ¼ cup at this stage.
  2. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of salt, and a pinch of ground cinnamon if desired.
  3. Gradually fold the dry mixture into the banana mixture, mixing gently until just combined, being careful not to overmix.
  4. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and optionally dust it with flour or line it with parchment paper.
  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, checking for doneness with a skewer.
  6. Once baked, remove the banana bread from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack.
  7. After cooling slightly, turn it out onto a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store leftover banana bread wrapped tightly. It stays fresh at room temperature for up to 3 days, or in the fridge for a week.

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