Moist & Easy Banana Bread
Are you in search of a cosy, dependable banana bread that is moist, tender, and brimming with rich banana flavour? 🍌✨ Say hello to your new favourite loaf, perfect for breakfast, afternoon coffee breaks, or whenever you need a feel-good bake. This easy banana bread recipe uses simple ingredients and turns overripe bananas into something truly delicious.
Moist, sweet, and lightly golden on the outside, it’s everything you want in a homemade banana bread. You only need a bowl, a fork, and a few ripe bananas, no fancy mixers or hard-to-find ingredients. Whether you keep it classic or add your favourite mix-ins, like chopped walnuts or chocolate chips, this recipe gives you soft, flavorful slices that stay fresh for days.
What makes this banana bread so special? It’s the balance—naturally sweet bananas, a touch of vanilla, and the perfect crumb. It slices clean, tastes wonderful toasted with butter, and freezes like a dream. It is perfect for busy mornings, thoughtful gifts, or a weekend baking ritual.
This loaf pairs beautifully with a warm drink, a cozy blanket, and excellent company. Planning brunch? Add it alongside favorites like Strawberry Shortcake Trifles or Deviled Eggs with Dill for a sweet and savory spread everyone will love. 🧡
Why you’ll love this banana bread:
- Incredibly moist and easy to make
- Great for freezing or meal prep
- No mixer required—just mix, pour, and bake
- Delicious plain or with your favorite toppings
Ready to make the banana bread everyone will ask for again? Let’s bake something comforting and classic. 🍞
Moist & Easy Banana Bread
Ingredients
Method
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and brown sugar together until smooth and creamy.
- Add Eggs and Bananas:
- Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the banana mixture, stirring just until the batter is combined. If using, fold in the chopped walnuts or chocolate chips.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Banana ripeness matters: The darker the bananas, the sweeter and more flavorful your loaf will be. Soft, brown-spotted bananas are perfect.
- No mixer needed: A simple bowl and fork or whisk work just fine. For extra ease, consider using a handheld mixer like this one.
- Loaf pan recommendation: A 9×5-inch loaf pan gives the perfect rise and texture. We love using this non-stick loaf pan for even baking and easy cleanup.
- Storage tips: Store your banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully—wrap it tightly in plastic wrap and foil for up to 3 months.
- Freezing tip: For quick weekday snacks, slice the loaf before freezing and grab one slice at a time to thaw or toast.
