Banana bread has this way of wrapping you in warmth and nostalgia. It’s the kind of treat that fills your home with a cozy aroma and invites you to slow down. This particular banana bread recipe is one I turn to whenever I find a few overripe bananas sitting on the counter, waiting for a purpose.
One afternoon, I remember pulling a fresh loaf from the oven just as a gentle rain started tapping against the windows. The scent of cinnamon and vanilla floated through the air, mixing with the earthy smell of the rain outside. I sliced a piece, still warm, and the soft crumb melted on my tongue. The subtle sweetness of the bananas paired with just a hint of spice made me pause and savor each bite. It wasn’t just bread—it was a moment of comfort on a gray day, a little reminder of simple joys.
- Soft and moist texture that never feels dry or crumbly
- Uses ripe bananas, turning what could be waste into something delicious
- Balanced sweetness with a gentle hint of cinnamon and vanilla
- Simple ingredients you likely already have on hand
- Perfect for breakfast, snack time, or a cozy dessert
If you’re worried about baking times or how to store your loaf, this recipe is forgiving and easy to follow. The bread keeps well at room temperature for several days, and it freezes beautifully for later indulgence.
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Moist Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
Description
A classic, moist banana bread recipe that’s easy to make and perfect for using up ripe bananas. This banana bread is soft, flavorful, and deliciously tender.
Ingredients
3 ripe bananas, mashed
1/2 cup (115 grams) unsalted butter, melted
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
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, eggs, and vanilla extract to the banana mixture. Mix well until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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 allow it to 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
Frequently Asked Questions
What makes this banana bread moist? The combination of melted butter and ripe bananas ensures each slice stays tender and soft.
Can I add nuts or chocolate chips? Absolutely. Feel free to mix in chopped nuts or chocolate chips for added texture and flavor.
How do I store leftovers? Keep the bread in an airtight container at room temperature for up to three days, or freeze it wrapped tightly for longer storage.
Can I use unripe bananas? For best flavor and sweetness, ripe or overripe bananas work best. Unripe bananas won’t give the same depth of flavor.
Give this banana bread a try when you want something simple but satisfying. It’s a cozy companion for quiet afternoons and a delicious way to use up those extra bananas. Save it, print it, and make it yours.