There’s something timeless about the scent of banana bread baking in the oven. It’s not just about the flavor; it’s the way the aroma wraps around you like a cozy blanket on a chilly morning. This recipe captures that feeling exactly — moist, tender, and gently sweet, making it a comforting treat whenever you need a little lift.
I remember one lazy Sunday when the house was quiet except for the soft hum of the oven. The ripe bananas I had been saving finally found their moment, and as the bread baked, I caught myself sneaking small slices early, warm and fragrant. The texture was just right—soft enough to melt in your mouth but with enough crumb to feel honest and homemade. It’s the kind of bread that invites you to pause, take a moment, and savor something simple yet utterly satisfying.
- Perfect for using ripe bananas that might otherwise be forgotten.
- Moist texture that stays tender for days.
- Simple ingredients you likely have on hand.
- Versatile enough for breakfast, snack, or a comforting treat with tea.
- Easy to prepare, even on a busy day.
If you’re ever worried about banana bread turning out dry or dense, this recipe is a gentle reminder that with the right balance, it can be both light and moist every time.
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Moist Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
Description
A classic, moist banana bread recipe that’s easy to make and perfect for using ripe bananas. This banana bread is tender, flavorful, and ideal for breakfast or a snack.
Ingredients
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas and melted butter. Stir until smooth.
Add the granulated sugar, beaten egg, and vanilla extract to the banana mixture. Mix well until combined.
Sprinkle the baking soda and salt over the mixture and stir to incorporate.
Add the all-purpose flour last and gently fold it into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
FAQs
Can I use frozen bananas for this recipe?
Yes! Thaw them completely and drain any excess liquid before mixing to maintain the right texture.
How should I store the banana bread?
Keep it in an airtight container at room temperature for a few days or freeze it wrapped tightly for longer storage.
Can I add nuts or chocolate chips?
Absolutely. Fold them into the batter before baking for an extra touch of flavor and texture.
Is this recipe suitable for beginners?
Definitely. It’s straightforward and forgiving, making it perfect if you’re new to baking.
Ready to bring that warm, homey feeling into your kitchen? Give this banana bread a try and watch how it quickly becomes a favorite.