This is the banana bread I make when the bananas on my counter are beyond ripe; the kind that look questionable but smell intensely sweet. The result is a loaf that’s deeply banana-forward, softly spiced by vanilla, and finished with a tender, moist crumb that slices clean but melts in your mouth. The aroma alone; warm bananas and butter with a hint of caramelized sugar; feels like home.
What I love most is how unfussy this recipe is. No mixer, no fancy steps, and no stress. I’ve baked this countless times for school mornings, bake sales, and last-minute treats. My son genuinely asks for it by name, and when it’s cooling on the rack, slices tend to “disappear.” If your family is anything like mine, one loaf won’t last the day.
This is one of those back-pocket recipes you’ll come back to again and again, especially when bananas get ignored for a little too long. Love this recipe? Pin it to your Quick Baking board on Pinterest so you don’t lose it.
The Best Classic Moist Banana Bread
Course: DessertsCuisine: AmericanDifficulty: Easy10
slices10
minutes10
minutes265
kcalAn easy, no-mixer banana bread that bakes up moist, tender, and full of real banana flavor.
Ingredients
3 to 4 very ripe bananas, mashed
⅓ cup unsalted butter, melted
1 cup granulated sugar
1 large egg, beaten
1 tsp vanilla extract
1 tsp baking soda
⅛ tsp salt
1½ cups all-purpose flour
½ cup chopped nuts (optional)
Directions
- Preheat the oven to 180°C / 350°F. Generously butter a 4 x 8-inch loaf pan and set aside.
- In a large mixing bowl, stir the melted butter into the mashed bananas using a wooden spoon.
- Mix in the sugar, beaten egg, and vanilla until fully combined.
- Sprinkle the baking soda and salt evenly over the batter, then stir to incorporate.
- Add the flour and gently mix just until no dry streaks remain. Fold in nuts, if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cooking Notes
- Overmixing will make the loaf dense; stop stirring as soon as the flour disappears.
- The riper the bananas, the sweeter and more flavorful the bread.
- Tent loosely with foil during the last 10 minutes if the top browns too quickly.
Nutrition
Estimated Nutrition per Serving
- Calories: 265 kcal
- Fat: 10.5 g
- Carb: 40.2 g
- Protein: 4.1 g
Recipe Science
Banana bread is a chemically leavened quick bread, relying on baking soda rather than yeast for rise. The acidity in very ripe bananas activates the baking soda, producing carbon dioxide that lifts the batter during baking. This reaction happens quickly, which is why the batter should be baked promptly once mixed.
Melted butter contributes fat for tenderness while also allowing easy hand mixing. Sugar not only sweetens but also retains moisture by binding water molecules, keeping the crumb soft for days. The egg provides structure through protein coagulation, helping the loaf hold together without becoming dry.
From a dietary standpoint, added sugars are High (over 20% DV per slice). Reducing sugar to ¾ cup or swapping part with mashed banana or unsweetened applesauce can lower total sugar without sacrificing moisture.
Why You’ll Love This Recipe
- No Mixer Needed: One bowl, one spoon, minimal cleanup.
- Ultra Moist Texture: Stays tender for days.
- Kid-Approved: A true family favorite.
- Perfect Banana Saver: Ideal for overripe bananas.
FAQ
- Can I reduce the sugar?: Yes; ¾ cup works well with very ripe bananas.
- Can I freeze banana bread?: Absolutely; wrap tightly and freeze up to 3 months.
- Can I add chocolate chips?: Yes; swap nuts for ½ cup chocolate chips.
Conclusion
Banana bread like this reminds us that the simplest recipes often bring the most comfort. Don’t worry about perfection; every loaf has its own personality. Happy baking, and be kind to yourself in the kitchen. What mix-ins do you love most in banana bread?
