Moist Banana Bread Recipe

Nothing’s better than a slice of freshly baked banana bread any time of day. This banana bread recipe combines overripe bananas and a handful of pantry ingredients into a soft moist loaf.

Ingredient Notes 

Flour: This recipe uses AP (all-purpose) flour as the base. You can replace up to ⅔ cup of the AP flour with whole wheat flour.

Baking Soda: Baking soda helps the loaf to rise.

Butter: Use unsalted butter in this recipe. If you have salted butterskip the salt in the recipe. You can replace some of the butter with applesauce; howeverthe texture may change slightly.

Sugar:  Sugar adds sweetnessof coursebut it also contributes to the texture of this banana bread recipe. Reducing the sugar is not recommended.

Add-Ins

PRO TIP: Toss any add-ins with some flour to stay suspended in the batter as it bakes.

• Add toasted nuts such as walnuts or pecans.
• Top the loaf with pumpkin or sunflower seeds.
• Add mini chocolate chips or frozen blueberries for a sweet treat.

How to Make Banana Bread

1. Whisk flourbaking sodasaltand cinnamon in a small bowl (recipe below).
2. Cream butter and both sugars with an electric mixer until fluffy. Add eggs and vanilla. Stir in mashed bananas.
3. Add the dry ingredients to the banana mixture and stir until just combined.
4. Pour batter into a prepared pan and bake until a toothpick comes out clean. Cool completely before serving.

How to Store Banana Bread

For best resultskeep moist banana bread in a covered container at room temperature for up to 5 days. Heat slices in the microwave or toasterif desired.

Freeze loaves or slices by tightly wrapping them in plastic wrap or storing them in an airtight container for up to 4 months.

What to do with Ripe Bananas

Bananas aren’t just for breadthey’re great for muffins and more!

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Chocolate Banana Bread

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The Best Banana Cake

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Banana Bread Muffins

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Banana Breakfast Cookies

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Banana Nut Crunch Muffins

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4.95 from 764 votes

Author Holly Nilsson

Banana Bread Recipe

Author Holly Nilsson

Servings 12 servings

Softmoist banana bread with gentle sweetness and simple ingredients.

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Servings 12 servings

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

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Equipment

• 8 x 4-inch Loaf Pan
• Hand Mixer
• Mixing Bowls

Ingredients  

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

Instructions 

• Preheat the oven to 350°F. Grease and flour (or line with parchment paper) a loaf pan.
• Mash the bananas with a fork to make 1 ⅓ cups mashed banana.⅓
• In a small bowlwhisk together flourbaking sodasaltand cinnamon. Set aside.
• In a separate medium bowladd butterbrown sugarand white sugar. Mix with a hand mixer on medium speed until fluffyabout 2 minutes. Add the eggsone at a timeand the vanillaand mix well. Stir in mashed bananas.
• Add the dry ingredients to the banana mixture and stir just until combineddo not overmix.
• Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes or until a toothpick comes out clean. Do not overbake.
• Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack.

Video

Notes

To ripen bananas quickly: Bake in a 350°F oven for 15 minutes or until the peels turn black. Cool completely before using.

Be sure to measure the flour correctly by spooning it into a measuring cupnot scooping it with the measuring cup.

Do not overbake. Ovens can vary; be sure to check your bread at least 10 minutes early. Remove from the pan to cool completely.

Leftovers will keep at room temperature in an airtight container for 4 days. It will also keep in the refrigeratorbut wrap it tightly. 

This is also great for freezing. Wrap and keep in freezer for 4 months.  

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4.95 from 764 votes

Nutrition Information

Calories: 221 | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 269mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course BreadBreakfastDessert

Cuisine American

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