Banana Bread Recipe (Easy, Moist)

Name: Easy Moist Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf (about 10-12 slices)
Ingredients: 3 to 4 very ripe bananas, mashed (about 1 1/2 cups); 1/2 cup (113 g) unsalted butter, melted and slightly cooled; 3/4 cup (150 g) granulated or light brown sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups (190 g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 teaspoon ground cinnamon (optional); 1/2 to 1 cup (60 to 120 g) chopped walnuts or chocolate chips (optional)

This is a reliable, everyday banana bread: soft, moist, and easy to make in one bowl with a whisk and a spatula. The two things that matter most are very ripe bananas for flavor and sweetness, and a light hand when you mix so the crumb stays tender. Everything else is forgiving. Below you'll find a full recipe card with ingredients and steps, followed by tips and answers to common questions.

How to use this recipe

Read the whole recipe once before you start. Have your bananas mashed and eggs at room temperature, then mix wet ingredients first and add the dry ingredients last. Bake temperatures and times are established values, but every oven runs a little different - start checking at 55 minutes and rely on a skewer or an instant-read thermometer rather than the clock. If the top browns too fast, tent it loosely with foil.

Easy Moist Banana Bread

Förberedelse15 min

Tillagning1 tim

Total tid1 tim 15 min

Portioner1 loaf (about 10-12 slices)

SvårighetEasy

Ingredienser

3 to 4 very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup (113 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) granulated or light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon (optional)
1/2 to 1 cup (60 to 120 g) chopped walnuts or chocolate chips (optional)

Gör så här

Heat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the bananas until mostly smooth. Whisk in the melted butter, sugar, eggs, and vanilla until well combined.
Add the flour, baking soda, salt, and cinnamon. Stir with a spatula just until no dry streaks remain - do not overmix. Fold in nuts or chocolate chips if using.
Scrape the batter into the pan and smooth the top. Bake for 55-65 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs and the internal temperature reads 200-205°F (93-96°C).
Cool in the pan for 10 minutes, then turn the loaf out onto a rack. Let it cool at least 20 minutes before slicing so the crumb has time to set.

Tips

Use very ripe bananas: deeply speckled to nearly black skins are the sweetest and mash easily. Firm yellow bananas make a bland, gummy loaf.
Do not overmix: stop stirring as soon as the flour disappears. Extra mixing develops gluten and turns the bread tough and dense.
Measure flour correctly: spoon it into the cup and level it off, or weigh it. Packed flour is the most common cause of a dry, heavy loaf.
Tent if it browns early: if the top is dark before the center is set, loosely cover with foil for the last 10-15 minutes.
Trust temperature over time: oven times vary, so start checking at 55 minutes and use a thermometer in the center for the most reliable doneness.

FAQ

How ripe should the bananas be?

Very ripe - the skins should be heavily speckled to mostly black. At that stage the starch has converted to sugar, giving the sweetest flavor and softest texture. Firm yellow bananas won't mash smoothly or taste as sweet.

Can I use frozen bananas?

Yes. Thaw them fully, then drain off some of the extra liquid before mashing so the batter isn't too wet. Frozen-then-thawed bananas are often even softer and easier to mash.

Why is my banana bread dense or gummy?

Usually overmixing or too much flour. Stir only until the dry ingredients disappear, and measure flour by weight or with the spoon-and-level method. Under-baking can also leave a gummy center, so check for 200-205°F (93-96°C).

How do I store banana bread?

Wrap it tightly and keep at room temperature for up to 3 days, or refrigerate up to a week. It also freezes well for up to 3 months - wrap the loaf whole or in individual slices.

Can I make muffins instead of a loaf?

Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F (180°C) for about 18-22 minutes, until a skewer comes out clean.