Here’s a classic, moist banana bread recipe—perfect for breakfast, snacks, or dessert:
Ingredients (makes 1 loaf)
- 3–4 ripe bananas, mashed
- 1/3 cup melted butter (or vegetable oil)
- 3/4 cup sugar (adjust to taste)
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- Optional add-ins: 1/2 cup chopped walnuts, chocolate chips, or dried fruit
Instructions
- Preheat oven:
Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan. - Mix wet ingredients:
In a large bowl, mash bananas with a fork. Stir in melted butter, sugar, beaten egg, and vanilla until well combined. - Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. - Mix together:
Gently fold the dry ingredients into the banana mixture until just combined. Do not overmix. Fold in any optional add-ins. - Bake:
Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool and serve:
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- Extra moist: Use overripe bananas and don’t overmix the batter.
- Flavor twists: Add cinnamon, nutmeg, or a swirl of peanut butter.
- Mini loaves or muffins: Reduce baking time to 20–25 minutes for muffins.
This banana bread is soft, slightly sweet, and perfect for using up overripe bananas.
I can also provide a super moist one-bowl banana bread recipe that’s ready in under 10 minutes of prep. Do you want that version?
