Freshly baked moist banana bread sliced and ready to enjoy

Moist Banana Bread

BySavannah Brooks
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Why Make This Recipe

Moist Banana Bread is a classic favorite that many people love. Not only is it a delicious treat, but it’s also a great way to use up overripe bananas. This recipe is simple, allowing both beginner and seasoned bakers to enjoy the process. The end result is a soft, flavorful bread that makes for a perfect snack or breakfast item.

How to Make Moist Banana Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter, softened (or substitute vegetable oil)
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups mashed bananas (about 4 small bananas)

Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Using a fork, mash the bananas until you have 1 ⅓ cups of smooth mashed bananas. Set aside.
  3. In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside for later.
  4. In a medium bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer on medium speed to cream them until the mixture is light and fluffy, about 2 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until it’s all incorporated.
  6. Stir the mashed bananas into the wet mixture until evenly combined.
  7. Add the dry ingredient mixture to the banana mixture. Stir gently just until combined—avoid overmixing to keep the bread tender.
  8. Pour the batter into the prepared loaf pan. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye to avoid overbaking.
  9. Let the banana bread cool in the pan for 5 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before slicing.

How to Serve Moist Banana Bread

You can enjoy Moist Banana Bread warm, fresh out of the oven, or at room temperature. It pairs beautifully with a pat of butter, a drizzle of honey, or a scoop of your favorite nut butter. You can also serve it with coffee or tea as an afternoon snack.

How to Store Moist Banana Bread

To keep your banana bread fresh, store it in an airtight container at room temperature. It can last for about 3 to 4 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it. This way, it can last up to 3 months. Just thaw it at room temperature before serving.

Tips to Make Moist Banana Bread

  • Make sure your bananas are ripe; the riper they are, the sweeter your bread will be.
  • Don’t overmix the batter; mixing just until combined will help keep the bread tender.
  • Feel free to add nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture.

Variation

If you want to switch things up, try adding 1/2 cup of chopped nuts, such as walnuts or pecans, into the batter. You can also experiment with adding chocolate chips or dried cranberries for a unique twist!

FAQs

1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing.

2. What if I don’t have baking soda?
You can substitute baking soda with baking powder. Use about three times more baking powder (3 teaspoons) than baking soda.

3. Can I make mini loafs instead of one large loaf?
Absolutely! You can divide the batter into mini loaf pans and adjust the baking time to about 25-30 minutes, or until a toothpick inserted comes out clean.

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Moist Banana Bread

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 1 loaf
  • Diet: Vegetarian
Print Recipe

Description

A deliciously moist banana bread that’s perfect for breakfast or a snack, made using overripe bananas.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter, softened (or substitute vegetable oil)
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups mashed bananas (about 4 small bananas)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Using a fork, mash the bananas until you have 1 ⅓ cups of smooth mashed bananas. Set aside.
  3. In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside for later.
  4. In a medium bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer on medium speed to cream them until the mixture is light and fluffy, about 2 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until it’s all incorporated.
  6. Stir the mashed bananas into the wet mixture until evenly combined.
  7. Add the dry ingredient mixture to the banana mixture. Stir gently just until combined—avoid overmixing to keep the bread tender.
  8. Pour the batter into the prepared loaf pan. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the banana bread cool in the pan for 5 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Notes

Store in an airtight container at room temperature for about 3 to 4 days or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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