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Banana Bread Recipe Easy Moist

Banana bread recipe easy moist made with ripe mashed bananas in a one-bowl batter. Bake a tender loaf with a just-combined flour mix and a 55–60 minute oven time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas Mash until smooth for even moisture.
  • 0.333 cup melted butter Use unsalted or salted—both work.
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.25 tsp salt Use a pinch if you prefer.
  • 1.5 cup all-purpose flour

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan. Place the pan on a sheet pan for easier handling.
Make the batter
  1. Mash the ripe bananas in a large bowl, then stir in the melted butter until evenly combined.
  2. Mix in the granulated sugar, large egg, and vanilla extract until the batter looks smooth.
  3. Sprinkle the baking soda and salt over the mixture and stir until evenly distributed.
  4. Fold in the all-purpose flour until just combined, stopping as soon as no dry streaks remain.
Bake and cool
  1. Pour the batter into the greased loaf pan and bake for 55-60 minutes at 350°F. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  2. Cool in the pan for 10 minutes before turning out onto a rack. Let it cool slightly so the crumb sets for clean slices.

Notes

Pro tip: Use very ripe, spotty bananas for the sweetest flavor and maximum moisture, and don’t overmix after the flour goes in—stop as soon as the batter is just combined to keep the crumb tender. Store tightly wrapped at room temperature for 2 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a simple swap, substitute half the granulated sugar with light brown sugar for a deeper caramel-like flavor while keeping the same bake time.