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Loaf of easy moist banana bread with ripe bananas on a wooden table

Easy Moist Banana Bread

This Easy Moist Banana Bread transforms overripe bananas into a tender, moist loaf that's perfect for any time of day.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces very ripe bananas, mashed until mostly smooth Use bananas with lots of brown freckling for concentrated flavor.
  • ⅓ cup unsalted butter, melted and slightly cooled Melted butter adds richness and a tender crumb.
  • ¾ cup granulated sugar Can reduce slightly for less sweetness.
  • 1 large egg, beaten Let it come to room temperature for best mixing.
  • 1 teaspoon pure vanilla extract Brightens the banana flavor; do not skip.
  • 1 teaspoon baking soda Ensure it is fresh for proper rise.
  • ¼ teaspoon fine salt Enhances sweetness and balances flavors.
  • 1 ½ cups all-purpose flour Gives the loaf its structure.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line it with parchment paper.
  3. In a large bowl, mash the bananas with a fork until smooth.
  4. Stir in the melted butter until well combined.
  5. Add sugar, beaten egg, and vanilla extract. Mix until everything is evenly blended.
  6. Sprinkle baking soda and salt over the mixture and stir gently.
  7. Add the flour and stir just until the flour disappears—do not overmix.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
Baking
  1. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the banana bread cool in the pan for 10 minutes.
  3. Transfer to a wire rack to cool completely before slicing.

Notes

Serve slices warm with butter, cream cheese, or Greek yogurt. Wrap tightly to keep moist for 2 to 3 days at room temperature. Freeze for up to 3 months for longer storage.