Nothing smells more like comfort than banana bread fresh from the oven. Sweet, warm, and cozy, this Easy Moist Banana Bread has soft, tender crumbs and a rich banana flavor that melts in your mouth.
It’s moist, light, and perfectly balanced never dry, never heavy so every bite tastes homemade and utterly satisfying. Enjoy it warm with butter, toasted for breakfast, or as a snack with your favorite cup of coffee.
The best part? It’s made in one bowl with simple pantry staples, making it effortless to whip up on busy mornings, lazy weekends, or whenever you have ripe bananas ready to shine.
Moist Banana Bread
What Is Easy Moist Banana Bread?
Banana bread is a classic quick bread made with ripe bananas, flour, eggs, sugar, and fat usually butter or oil. Unlike yeast breads, it relies on baking soda or baking powder for leavening, which makes it quick and approachable even for beginner bakers.
The “easy” part of this recipe means no fancy techniques, no mixers required, and minimal cleanup. The “moist” part comes from a carefully balanced ratio of bananas, fat, and sugar, along with a gentle mixing method that keeps the crumb soft and tender.
Originally popularized as a way to avoid wasting overripe bananas, banana bread has become a beloved staple across kitchens worldwide. This version stays true to that humble origin while delivering a consistently moist, flavorful loaf that tastes even better the next day.
Why You’ll Love This Recipe
- Ultra-moist texture Soft, tender crumb that stays moist for days
- One-bowl recipe Simple steps and minimal cleanup
- Perfect for overripe bananas A delicious way to reduce food waste
- Customizable Easy to add nuts, chocolate chips, or spices
- Great for any time of day Breakfast, snack, or dessert
How This Recipe Works
- Overripe bananas add natural sweetness and moisture
- Balanced fat (butter or oil) keeps the loaf rich but not greasy
- Brown sugar adds moisture and a subtle caramel flavor
- Gentle mixing prevents gluten overdevelopment, keeping the bread tender
Ingredients
Makes 1 standard loaf (8–10 slices)
- 3 very ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar (light or dark)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, but recommended)
- 2 tablespoons milk or yogurt (for extra moisture)
Ingredient Notes & Substitutions
- Bananas: The riper, the better brown spotted bananas are ideal.
- Butter: Can be replaced with neutral oil for a slightly lighter texture.
- Sugar: Swap half the brown sugar for white sugar if preferred.
- Flour: A 1:1 gluten free flour blend works well here.
- Add-ins: Chocolate chips, walnuts, or pecans are great additions.
Step-by-Step Instructions
1. Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mash the bananas
In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are perfectly fine and add texture.
3. Mix the wet ingredients
Stir in the melted butter, brown sugar, egg, vanilla extract, and milk or yogurt. Mix until well combined and smooth.
4. Add dry ingredients
Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Gently fold everything together until just combined. Do not overmix.
5. Add extras (optional)
If using chocolate chips or nuts, gently fold them in now.
6. Bake
Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
7. Cool and slice
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Tricks / Flavor Variations
- Extra moist loaf: Add 1 tablespoon sour cream or Greek yogurt
- Chocolate banana bread: Fold in ½ cup chocolate chips
- Nutty version: Add chopped walnuts or pecans for crunch
- Spiced banana bread: Add nutmeg or pumpkin spice
- Healthier twist: Replace half the flour with whole wheat flour
Make Ahead, Storage & Freezing Instructions
- Make ahead: Banana bread tastes even better the next day as flavors deepen
- Storage: Keep at room temperature in an airtight container for up to 3 days
- Refrigeration: Store up to 1 week if tightly wrapped
- Freezing: Wrap slices individually and freeze for up to 3 months
Serving Suggestions
Easy Moist Banana Bread is incredibly versatile. Serve it:
- Warm with butter or honey
- Toasted with peanut butter
- Alongside coffee or tea
- As part of a breakfast spread with fruit and yogurt
It also pairs beautifully with cozy comfort meals and simple desserts, making it a great addition to any menu rotation.
Nutritional Notes (Per Slice, Approximate)
- Calories: 210–240
- Protein: 3–4g
- Fat: 9–11g
- Carbohydrates: 30–34g
Values may vary based on add ins and substitutions.
Common Mistakes to Avoid
- Using underripe bananas: They lack sweetness and moisture
- Overmixing the batter: Leads to dense, tough bread
- Overbaking: Dries out the loaf check early
- Skipping cooling time: Slicing too soon can make it crumbly
FAQs About Moist Banana Bread
Can I make banana bread without eggs?
Yes, substitute the egg with ¼ cup applesauce or mashed banana.
Why is my banana bread dry?
Too much flour, overbaking, or not enough banana can cause dryness.
Can I make muffins instead?
Absolutely. Bake at 350°F for 18–22 minutes.
How ripe should bananas be?
Very ripe—soft with brown spots or mostly brown skins are perfect.
Conclusion
This Easy Moist Banana Bread is a timeless classic that never goes out of style. It’s simple, comforting, and endlessly adaptable exactly the kind of recipe you’ll come back to again and again. Whether you’re baking for your family or just treating yourself, this loaf delivers warmth and satisfaction in every slice.
If you love easy Breakfast like Fluffy Cinnamon Roll Pancakes or Cranberry Orange Loaf Cake, this recipe belongs in your regular rotation.
This ultra moist banana bread is soft, cozy, and packed with rich banana flavor Save this recipe for the perfect homemade loaf every time!
Easy Moist Banana Bread
Ingredients
- 3 very ripe bananas mashed (about 1½ cups)
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup brown sugar light or dark
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional, but recommended
- 2 tablespoons milk or yogurt for extra moisture
Instructions
1. Preheat and prepare
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mash the bananas
- In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are perfectly fine and add texture.
3. Mix the wet ingredients
- Stir in the melted butter, brown sugar, egg, vanilla extract, and milk or yogurt. Mix until well combined and smooth.
4. Add dry ingredients
- Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Gently fold everything together until just combined. Do not overmix.
5. Add extras (optional)
- If using chocolate chips or nuts, gently fold them in now.
6. Bake
- Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
7. Cool and slice
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Video
Notes
📝 Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- Butter or oil both work; oil makes the loaf extra moist.
- Add nuts or chocolate chips for texture and flavor.
- Check doneness with a toothpick inserted in the center.
- Cool completely before slicing for clean cuts.
- Store tightly wrapped at room temperature up to 2 days.
- Freeze slices for up to 2 months for easy grab-and-go snacks.
🍽️ Nutrition Facts (Per Serving)
Calories: 240 kcal,Carbohydrates: 34 g,
Fiber: 2 g,
Sugars: 18 g,
Protein: 4 g,
Fat: 10 g,
Saturated Fat: 4 g,
Cholesterol: 35 mg,
Sodium: 190 mg,
Potassium: 210 mg,
Calcium: 30 mg,
Iron: 1.4 mg “`
