Classic Moist Banana Bread Recipe Everyone Loves

Introduction

Banana bread is one of those timeless recipes that instantly makes a kitchen feel warm and welcoming. Whenever I notice a few overripe bananas sitting on the counter, this is the recipe I turn to without hesitation. I have tested countless versions over the years, but this one consistently delivers a soft crumb, rich banana flavor, and just the right balance of sweetness. I once tried it with half butter and half oil during a busy week, and it still turned out beautifully moist, which tells you how forgiving this recipe is.

This banana bread is perfect for breakfast, an afternoon snack, or even a simple dessert. It pairs wonderfully with a cup of tea or coffee and keeps well for several days, making it ideal for meal prep. Whether you enjoy it plain, with nuts folded in, or lightly toasted with a bit of butter, this recipe adapts easily to your preferences. If you are new to baking, this is an excellent place to start, and if you are experienced, it is the kind of dependable recipe you will come back to again and again.

Print

Why You’ll Love This Recipe

This banana bread is easy to make, uses simple pantry ingredients, and delivers consistent results every time. It has a tender texture, deep banana flavor, and works well with many variations, from chocolate chips to nuts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe bananas
Overripe bananas are the heart of this recipe. The darker and spottier they are, the sweeter and more flavorful your bread will be. I usually wait until the peels are almost black, as the bananas mash easily and blend smoothly into the batter.

All-purpose flour
This provides structure to the loaf without making it heavy. Measuring accurately is important here; I recommend spooning the flour into the measuring cup and leveling it off to avoid a dense result.

Granulated sugar
Sugar adds sweetness and helps create a soft crumb. You can slightly reduce the amount if your bananas are extremely ripe, but I find the standard amount gives a balanced flavor.

Unsalted butter
Butter adds richness and a subtle creamy flavor. I like melting it slightly so it mixes evenly into the batter. I once tested this with browned butter, and the nutty aroma was incredible.

Eggs
Eggs bind the ingredients together and contribute to the moist texture. Bringing them to room temperature helps them incorporate more smoothly.

Baking soda
This is the leavening agent that helps the bread rise. It reacts with the acidity in the bananas, giving the loaf its light structure.

Salt
A small amount of salt enhances the sweetness and brings out the banana flavor without making the bread taste salty.

Vanilla extract
Vanilla adds warmth and depth. It may seem subtle, but it makes a noticeable difference in the overall flavor.

Directions

Start by preheating your oven to 175°C. Grease a standard loaf pan and line it with parchment paper, leaving a little overhang for easy removal later.

In a large mixing bowl, mash the ripe bananas until mostly smooth, leaving a few small chunks for texture if you like. Stir in the melted butter until well combined. Add the sugar and mix until the mixture looks glossy and cohesive.

Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well incorporated before moving on to the dry ingredients.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the banana mixture using a spatula. Mix gently and stop as soon as no dry streaks remain. Overmixing can lead to a dense loaf.

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Equipment needed

Must-Have Tools to Get Rolling

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe makes one standard loaf, serving approximately 8 to 10 slices. Preparation time is about 15 minutes, and baking time ranges from 55 to 65 minutes, depending on your oven.

Storage/reheating

Banana bread can be stored at room temperature in an airtight container for up to three days. For longer storage, wrap it tightly and refrigerate for up to one week. To reheat, warm individual slices briefly in the microwave or toast them lightly for a crisp edge.

Variations and Customizations

This banana bread recipe is a wonderful base for creative variations. One of my favorite additions is chopped walnuts or pecans, which add crunch and contrast beautifully with the soft crumb. If you prefer something sweeter, chocolate chips are always a crowd-pleaser and melt into little pockets of richness throughout the loaf.

For a warmer, spiced version, try adding ground cinnamon or a pinch of nutmeg. These spices enhance the banana flavor without overpowering it. I have also experimented with adding a swirl of peanut butter or Nutella on top before baking, which creates a marbled effect and an indulgent finish.

If you need a dairy-free option, substitute the butter with a neutral oil or plant-based butter. For a slightly healthier twist, you can replace part of the flour with whole wheat flour, though I recommend not exceeding half to keep the texture light.

Sweeteners can also be adjusted. Brown sugar adds a deeper, caramel-like flavor, while coconut sugar gives a subtle molasses note. Each variation keeps the recipe familiar while offering something new.

Nutrition and Dietary Info

This banana bread contains carbohydrates from the flour and bananas, fats from butter, and protein from eggs. It can be adapted for dairy-free diets and adjusted for reduced sugar if needed. While it is a treat, it also provides potassium and fiber from the bananas.

Expert Tips & Customizations

Perfect banana ripeness
The riper the bananas, the better the flavor and sweetness.

Avoid overmixing
Gentle folding ensures a tender, moist crumb.

Check oven temperature
An oven thermometer helps prevent under- or overbaking.

Rest before slicing
Letting the loaf cool fully improves texture and clean slices.

FAQs

Can I use frozen bananas?

Yes, thaw them completely and drain excess liquid before mashing.

Why did my banana bread sink in the middle?

This usually happens if the batter was overmixed or the bread was underbaked.

Can I make this recipe gluten-free?

You can use a gluten-free all-purpose flour blend with good results.

How ripe should bananas be?

They should be heavily spotted or nearly black for best sweetness.

Can I reduce the sugar?

Yes, you can slightly reduce it, especially if the bananas are very ripe.

Can I add fruit to the batter?

Blueberries or chopped strawberries work well but should be lightly floured first.

What loaf pan size is best?

A standard 9 x 5 inch loaf pan works perfectly.

Can I double the recipe?

Yes, simply bake in two loaf pans and rotate them halfway through baking.

How do I know when it is done?

A toothpick inserted in the center should come out clean or with moist crumbs.

Can I freeze banana bread?

Yes, wrap it tightly and freeze for up to three months.

Conclusion

This classic banana bread recipe is reliable, comforting, and endlessly adaptable. Whether you enjoy it plain or customized with your favorite mix-ins, it delivers consistent results and rich banana flavor every time. It is the kind of recipe that quickly becomes a household favorite and a go-to solution for overripe bananas.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!