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Moist & Easy Banana Bread

This Moist & Easy Banana Bread is the perfect way to use up ripe bananas and fill your kitchen with warm, comforting aromas. Made with simple pantry staples, this loaf turns out soft, tender, and lightly sweet—ideal for breakfast, snack time, or gifting. No fancy tools required—just mix, bake, and enjoy! Customize it with walnuts or chocolate chips for a delicious twist that stays moist for days
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Breakfast, Snack, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups 250g all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup 150g brown sugar
  • ½ cup 113g unsalted butter, softened
  • 2 large eggs beaten
  • 2 ⅓ cups about 4–5 mashed overripe bananas
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped walnuts or chocolate chips

Method
 

  1. Preheat Oven:
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
  3. Mix Dry Ingredients:
  4. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar:
  6. In a large bowl, beat the softened butter and brown sugar together until smooth and creamy.
  7. Add Eggs and Bananas:
  8. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract until well combined.
  9. Combine Wet and Dry Ingredients:
  10. 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.
  11. Bake:
  12. 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.
  13. Cool:
  14. 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 9x5-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.