This banana bread is a timeless comfort bake that delivers a tender, moist crumb and a rich, naturally sweet flavor from perfectly ripe bananas.
What makes it special is its balance of indulgence and simplicity—you only need pantry staples, yet the result tastes bakery-worthy.
Classic Moist Banana Bread
Equipment
- 1 × 9×5″ Loaf Pan
- 1 × Medium Mixing Bowl
- 1 × Large Mixing Bowl
- 1 × Electric hand or stand mixer
- 1 × Wire cooling rack
Ingredients
- 1¾ cups 210g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup 165g light or dark brown sugar
- ½ cup 113g unsalted butter, softened
- 2 large eggs
- 1¾ cups 430g mashed ripe bananas
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Baking Pan and Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven reaches the right temperature before your batter is ready, helping the bread rise evenly. Lightly grease a 9×5-inch loaf pan using softened butter or a nonstick baking spray. For an extra layer of protection, you can also line the bottom and sides with parchment paper, leaving a small overhang to make lifting the bread out easier after baking.
- Combine the Dry Ingredients: In a medium mixing bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon ground cinnamon until well blended. Whisking helps to evenly distribute the baking soda and cinnamon throughout the flour, preventing clumps and ensuring the bread bakes uniformly. Set this bowl aside.
- Cream Butter and Sugar to Perfection: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add ¾ cup light or dark brown sugar and ½ cup softened unsalted butter. Beat the mixture on medium-high speed for about 3 minutes, or until it becomes light, fluffy, and pale in color. This creaming process traps air into the mixture, which helps give your banana bread a soft, tender crumb.
- Add the Eggs and Vanilla Extract: Crack in two large eggs, one at a time, beating well after each addition. Pause halfway to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed. Once both eggs are incorporated, mix in 1 teaspoon vanilla extract. The eggs add structure, while vanilla enhances the overall aroma and flavor profile of the bread.
- Incorporate the Bananas: Add 1¾ cups mashed ripe bananas to the butter-sugar-egg mixture. Stir on low speed or gently fold with a spatula until the bananas are well blended. For the best texture, mash the bananas beforehand with a fork or potato masher, leaving some small chunks if you enjoy little bursts of banana flavor in each slice.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until no streaks of flour remain. Be careful not to overmix—overmixing develops gluten, which can make your bread dense instead of soft and tender. The batter should be thick but pourable.
- Fill the Pan and Smooth the Batter: Pour the banana bread batter into your prepared loaf pan. Use a silicone spatula to scrape every bit of batter from the bowl and to smooth the surface in the pan. This ensures an even top and a uniform bake.
- Bake to Golden Perfection: Place the loaf pan in the center of your preheated oven and bake for 50–60 minutes.Begin checking at the 50-minute mark by inserting a wooden skewer or toothpick into the center—if it comes out clean or with just a few moist crumbs (but no raw batter), it’s ready. If the top begins browning too quickly before the center is done, loosely cover the bread with aluminum foil for the remaining bake time.
- Cool Before Slicing: Once baked, remove the pan from the oven and set it on a wire cooling rack. Let the bread rest in the pan for 20 minutes to firm up and make removal easier. Afterward, carefully lift it out of the pan (using the parchment overhang if you used it) and place directly on the wire rack to cool completely before slicing. Cooling is essential to lock in moisture and prevent the bread from crumbling when cut.
- Serve and Store: Slice with a serrated bread knife for clean cuts. Enjoy warm with a smear of butter, or at room temperature as a quick snack. To store, wrap the cooled loaf in plastic wrap or place in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Simply thaw at room temperature or warm briefly in a toaster oven before serving.
Notes
- Measure flour accurately for the best texture—too much can lead to dry bread. For accuracy, use a kitchen scale, or fluff, spoon, and level your flour instead of scooping.
- Ripe bananas make all the difference—choose bananas with plenty of brown spots for maximum sweetness and flavor.
- Do not overmix once dry ingredients are added; overmixing can make the loaf dense.
- Test for doneness using a toothpick or skewer—look for moist crumbs, not wet batter.
- Enhance flavor by adding ½ cup chopped walnuts, pecans, or chocolate chips to the batter.
While not low-carb, bananas provide natural sweetness and potassium, while eggs offer high-quality protein for a satisfying slice.
Cinnamon adds a warm spice kick, and the use of brown sugar deepens the flavor with a subtle caramel note.
This recipe is an excellent everyday choice because it comes together quickly, requires minimal prep, and keeps well—perfect for breakfasts, snacks, or even meal-prepping for the week.
A loaf can be sliced, wrapped, and frozen for grab-and-go convenience, making it a household staple for busy families or anyone seeking wholesome homemade comfort.
Must-Have Tools for Perfect Results
9×5″ Nonstick Loaf Pan
Ensures even baking and easy release, so your bread keeps its beautiful shape. Ideal for quick breads, pound cakes, and meatloaf.
Electric Hand Mixer
Creams butter and sugar to a light, fluffy texture in minutes, ensuring a tender crumb. Also perfect for mixing cake batters and whipped cream.
Medium & Large Mixing Bowls
Provide plenty of space for combining wet and dry ingredients without mess. Versatile for mixing dough, tossing salads, or marinating meats.
Wire Cooling Rack
Prevents soggy bottoms by allowing air circulation under the bread as it cools. Great for cookies, cakes, and pastries too.
Silicone Spatula
Helps scrape every bit of batter into the pan and folds ingredients gently without deflating them—useful for all baking tasks.
Chef’s Secrets for Perfect Banana Bread
The secret to truly exceptional banana bread lies in the small details.
Always start with bananas that are deeply spotted and very soft—this ensures both natural sweetness and a stronger banana flavor.
Softened butter, when creamed with brown sugar, creates a lighter texture than melted butter, giving the loaf a tender crumb.
Room-temperature eggs blend more evenly into the batter, helping it rise beautifully.
If you prefer a moister bread, avoid overbaking; remove it from the oven as soon as a toothpick comes out mostly clean with just a few moist crumbs.
For a bakery-style presentation, sprinkle a tablespoon of coarse sugar or a few banana slices on top before baking.
Serving Suggestions to Elevate Enjoyment
Banana bread is incredibly versatile and pairs beautifully with a range of flavors.
Serve warm with a pat of salted butter for a classic approach, or spread with cream cheese for a tangy contrast.
For breakfast, enjoy it alongside fresh berries and a cup of coffee or tea. You can also toast slices lightly and drizzle with honey or nut butter for a satisfying afternoon snack.
For a dessert twist, top a slice with a scoop of vanilla ice cream and a sprinkle of cinnamon.
This bread also makes an excellent base for creative brunch platters when served with fresh fruit, yogurt, and nuts.
Storage Tips for Maximum Freshness
Proper storage ensures your banana bread stays moist and flavorful for days.
Allow the loaf to cool completely before wrapping—it should be just slightly warm or room temperature.
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to three days.
For longer storage, freeze the entire loaf or individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag.
Frozen banana bread will stay fresh for up to two months.
To enjoy later, thaw at room temperature or warm gently in a toaster oven or microwave.
Frequently Asked Questions About Banana Bread
1. Can I use frozen bananas?
Yes. Thaw frozen bananas completely and drain any excess liquid before mashing. This prevents extra moisture from making the bread too dense.
2. How do I make this recipe dairy-free?
Replace butter with an equal amount of coconut oil or vegan margarine. The texture will still be soft, and the flavor will have a subtle coconut note if using coconut oil.
3. Can I add mix-ins like nuts or chocolate chips?
Absolutely. Stir in up to 1 cup of chopped nuts, chocolate chips, or dried fruit right before pouring the batter into the pan for added texture and flavor.
4. Why did my banana bread sink in the middle?
This often happens if the bread is underbaked or if too much banana was added. Always measure carefully and check for doneness before removing from the oven.
5. Can I reduce the sugar in the recipe?
Yes, you can reduce the brown sugar by ¼ cup without significantly affecting texture. The bread will be slightly less sweet but still flavorful due to the bananas.
