The Best Moist Banana Bread Recipe

This is one of the most popular banana bread recipes on Simply Recipes, with over 10,000 people making it every day. That’s because it’s one of the best banana bread recipes, period. It’s easy to make, you can mix it all in one bowl, and you can vary how much sugar or bananas you use. Plus, the secret to this banana bread is melted butter.

You don’t need a fancy mixer to make this banana bread. All you need is a mixing bowl and a fork to whisk your eggs, plus a sturdy spoon to stir the batter.The amount of sugar you use is up to you. The original recipe calls for 1/4 cup, but most people (including me) like to use 3/4 cup.

You can also add 1/2 cup of chopped nuts or raisins or chocolate chips if desired. Or, you can put the batter in muffin tins for banana nut muffins. You can even make chocolate banana bread.

Banana Bread

Banana Bread Recipes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Mexican

Servings 10

Calories 220 kcal

Ingredients

  

• 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
• 1/3 cup (76g) butter, unsalted or salted, melted
• 1/2 teaspoon baking soda (not baking powder)
• 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 pinch salt
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 11/2 cups (205g) all-purpose flour

Instructions

 

• Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius): Butter an 8 x 4-inch loaf pan.
• To mash the bananas, mash them with a fork in a mixing bowl until smooth. Add the melted butter to the mashed bananas.
• To make the bread,

  pour the batter into the loaf pan you have prepared.

  Place the loaf on the baking sheet and allow it to bake for a period of between 55 and 65 minutes at a temperature of 350 degrees Fahrenheit (175 degrees Celsius). This is until a toothpick inserted into the center of the loaf comes out clean, or until a wooden skewer is inserted into the center. It is acceptable to have a few dry crumbs; however, any streaks of wet batter should be avoided. If the exterior of the loaf appears to be browned but the interior is still moist, tent the loaf loosely with foil and bake for an additional period of time until the loaf is completely baked.
• Once the banana bread is out of the oven, let it cool for a few minutes in the pan. Then, take the banana bread out of the pan and let it cool all the way to room temperature before slicing. (Use a bread knife to cut slices that aren’t crunchy.)

  Once wrapped, the banana bread can be stored for 4 days at room temperature. To store the loaf for longer, refrigerate it for up to 5 days or freeze it.

Video

Notes

This recipe doesn’t need a mixer and it’s super easy to clean up. You can even mix it all in one bowl if you want. This recipe calls for a loaf pan that’s 8×4 inches, so if you’re baking in one of these, you’ll need to bake it for 47-57 minutes. If you’re baking in a pan that’s 9xinches, you’ll want to bake it for 45-55 minutes. Just keep in mind that the bigger pan will5  make the loaf flatter. The best bananas for making banana bread are the ones that are still overripe – they should have at least half of their peels browned and the inside should be soft and squishy.

Keyword Banana Bread

To mash the bananas, mash them with a fork in a mixing bowl until smooth. Add the melted butter to the mashed bananas.