Moist Banana Bread Easy-to-Make

This banana bread recipe transforms overripe bananas into a moist, flavorful treat that fills your kitchen with the most comforting aroma. The simple ingredients combine to create a tender loaf with a perfect golden crust that's impossible to resist.

I developed this recipe during a particularly rainy weekend when my counter was filled with spotted bananas. After several iterations, this version became my family's gold standard, requested at every holiday gathering.

Ingredients

• 3 ripe bananas: the browner and spottier, the better for maximum sweetness and banana flavor
• 1/3 cup melted butter: adds richness and helps create that tender crumb
• 3/4 cup sugar: balances the banana flavor without making it too sweet
• 1 large egg: beaten provides structure and helps bind everything together
• 1 teaspoon vanilla extract: enhances the overall flavor profile
• 1 teaspoon baking soda: creates the perfect rise
• 1/4 teaspoon salt: enhances all the flavors
• 1 1/2 cups all purpose flour: forms the structure while still allowing a moist texture

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and prepare your loaf pan by greasing it thoroughly or lining with parchment paper with overhang for easy removal. The parchment paper approach makes cleanup easier and prevents any sticking.

Mash The Bananas:

In a large mixing bowl, thoroughly mash your ripe bananas with a fork until smooth with very few lumps remaining. The riper your bananas, the easier they'll mash and the more flavor they'll impart to your bread.

Mix Wet Ingredients:

Add the melted butter to your mashed bananas and stir until completely incorporated. Then add sugar, beaten egg, and vanilla extract, mixing until you have a uniform wet mixture. The sugar will begin to dissolve into the wet ingredients, creating the foundation for that moist texture.

Add Leavening Agents:

Sprinkle the baking soda and salt evenly over your wet ingredients. Distributing them before adding flour prevents pockets of saltiness or bitterness in your finished bread.

Incorporate Flour:

Add your flour to the bowl and stir gently with a spatula or wooden spoon, mixing just until no dry flour is visible. Stop mixing as soon as the flour disappears to avoid developing too much gluten, which would make your bread tough.

Bake To Perfection:

Pour your batter into the prepared loaf pan, smoothing the top gently. Bake in your preheated oven for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.

Cool Properly:

Allow your banana bread to rest in the pan for 10 minutes to set up slightly, then transfer to a wire rack to cool completely. Though tempting to cut immediately, waiting allows the texture to develop properly.

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My grandmother taught me this recipe uses exactly the right amount of banana to flour ratio. She always said the secret was in how you mash the bananas. She preferred using a potato masher for just the right texture, leaving tiny banana pieces that create little pockets of intense flavor.

Storing Your Banana Bread

Banana bread actually tastes better the day after baking as the flavors have time to meld. Store at room temperature tightly wrapped in plastic wrap or in an airtight container for up to 4 days. The bread will remain moist thanks to the bananas and butter. For longer storage, wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw slices at room temperature or warm slightly in the microwave for that fresh-baked taste.

Easy Variations

This banana bread recipe serves as an excellent base for countless variations. Add 1/2 cup chocolate chips for a sweeter treat, or 1/2 cup chopped walnuts or pecans for crunch and nutty flavor. Incorporate 1/2 teaspoon cinnamon or a pinch of nutmeg for a warm spice note. For a tropical twist, fold in 1/3 cup shredded coconut. The batter can also be divided into muffin tins for banana bread muffins, just reduce the baking time to about 20 minutes.

Serving Suggestions

While delicious on its own, banana bread reaches new heights when served slightly warm with a spread of salted butter that melts into each slice. For breakfast, try toasting a slice and adding a smear of cream cheese or peanut butter. Turn it into a simple dessert by topping with a scoop of vanilla ice cream and a drizzle of caramel sauce. For brunch gatherings, arrange slices on a platter with fresh berries and offer whipped cream cheese on the side.

Frequently Asked Questions

→ What type of bananas work best?

Ripe bananas with brown spots are ideal as they provide natural sweetness and moisture.

→ Can I use whole wheat flour?

Yes, you can substitute whole wheat flour, but the texture will be denser compared to all-purpose flour.

→ How can I tell when the bread is done?

Insert a toothpick into the center of the bread. If it comes out clean, the bread is finished baking.

→ Can I add extras like nuts or chocolate chips?

Absolutely! Fold in 1/2 cup of nuts, chocolate chips, or dried fruit for added texture and flavor.

→ How should I store banana bread?

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.