Get ready for a classic comfort food that truly feels like a warm hug! This incredibly easy and moist banana bread recipe is perfect for beginners and busy home cooks alike. You’ll transform those forgotten overripe bananas into a tender, flavorful loaf, complete with the delightful crunch of walnuts and sweet bursts of raisins. It’s a perennial favorite, consistently earning 5-star reviews for its irresistible taste and simple preparation.
Why You’ll Love This Banana Bread
- Effortless Baking: This banana bread recipe simplifies the baking process, ensuring anyone can achieve bakery-quality results with minimal fuss.
- Incredibly Moist: Every slice boasts a perfectly moist, tender crumb that practically melts in your mouth, thanks to the ripe bananas and butter.
- Perfect for Overripe Bananas: It’s the ultimate solution for using up those brown-spotted bananas sitting on your counter, turning waste into a wonderful treat.
- Versatile & Delicious: Enjoy it for breakfast, as a snack, or even a simple dessert. It also makes a thoughtful homemade gift for friends and family.
- Family-Friendly Appeal: This beloved classic is a hit with kids and adults alike, making it a go-to treat for any household.
Ingredients
Here are the simple ingredients you’ll need to make this fantastic loaf of banana bread. Gathering everything beforehand ensures a smooth and quick baking process.
Wet Ingredients:
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp, at room temperature)
- ¾ cup granulated sugar
- 2 large eggs (lightly beaten)
- ½ tsp vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Optional Add-ins:
- 1 cup walnuts (lightly roasted and coarsely chopped)
- ½ cup raisins
Notes & Substitutions
The key to a truly great banana bread recipe lies in using very ripe bananas. Look for bananas with plenty of brown spots; they offer the best sweetness and moisture. For a less sweet option, you can try reducing the granulated sugar slightly or substituting it with ½ cup of honey, though this may alter the texture slightly. If you have dietary restrictions, use a 1:1 gluten-free flour blend as a direct substitute for the all-purpose flour. Boost the nutrition by adding 1-2 tablespoons of ground flaxseed or chia seeds to the dry ingredients. Feel free to omit the walnuts and raisins if you prefer a plain loaf, or swap them for ½ cup of chocolate chips for an extra indulgent treat.
Equipment
You don’t need fancy tools to bake this wonderful bread.
- 9.25 x 5.25 x 2.75 inch loaf pan
- Large mixing bowls (2)
- Fork or potato masher
- Whisk
- Electric mixer (handheld or stand mixer optional, but helpful)
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
This easy moist banana bread recipe is a true testament to the beauty of simple ingredients creating something extraordinary. It’s perfect for new bakers and seasoned pros alike, offering a satisfying and delicious way to use up those ripe bananas. We encourage you to try this perfected version and share the comfort with your loved ones. Get ready to enjoy the ultimate homemade banana bread experience!
Moist Banana Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9.25 x 5.25-inch loaf pan.
- If using, roast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Cool completely.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Mash the bananas in another bowl. Add eggs and mix gently.
- Combine banana mixture with the creamed butter and sugar. Mix until blended but do not overmix.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in vanilla, walnuts, and raisins (if using).
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Instructions
Making this banana bread recipe is straightforward. Follow these steps for a perfectly moist and flavorful loaf every time.
First, preheat your oven to 350°F (175°C). Lightly grease and flour your loaf pan (9.25 long x 5.25 wide x 2.75 deep inches) to prevent sticking. If using walnuts, lightly roast them on a dry skillet over medium heat for 3-5 minutes, stirring continuously until fragrant. This enhances their flavor. Remove them from the heat, coarsely chop, and let them cool completely.
In a large mixing bowl, cream together the softened 8 tablespoons of unsalted butter and ¾ cup of granulated sugar until light and fluffy. A stand mixer or hand mixer makes this quick, but you can also do it by hand.
Mash the very ripe bananas in a separate bowl with a fork until they reach a consistency similar to chunky applesauce. Add the mashed bananas and 2 lightly beaten eggs to the butter and sugar mixture. Mix everything together until just blended. Don’t overmix at this stage.
In another separate bowl, whisk together the dry ingredients: 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Slowly add this dry mixture to the wet banana batter, mixing only until the flour streaks disappear. Overmixing can lead to tough bread.
Finally, stir in ½ teaspoon of vanilla extract along with the cooled, chopped walnuts and the ½ cup of raisins. Gently fold them into the batter until evenly distributed. Pour the batter into your prepared loaf pan, spreading it evenly.
Bake the banana bread at 350°F (175°C) for 55-60 minutes. To test for doneness, insert a toothpick into the center of the loaf; it should come out clean. If the top browns too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
Once baked, remove the loaf from the oven and let it rest in the pan for 10 minutes. This allows it to set up properly before you transfer it. After 10 minutes, carefully invert the loaf onto a wire rack to cool completely. Slicing warm banana bread is tempting, but letting it cool fully helps prevent crumbling and ensures a cleaner slice.
Pro Tips & Troubleshooting
Choosing the right bananas is crucial for the best banana bread recipe. Always opt for those with brown spots or almost completely black peels; they are sweetest and moistest.
Overripe bananas offer enhanced sweetness and moisture, making them ideal for baking banana bread, as highlighted by culinary experts. Why overripe bananas are best for baking
If your bananas aren’t ripe enough, you can speed up the process by baking them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes until black, or by placing them in a paper bag with an apple overnight. To prevent dense bread, avoid overmixing the batter once you add the flour. Mix only until just combined. For a golden crust and even baking, ensure your oven is preheated to the correct temperature and place the loaf pan in the center of the oven. A toothpick inserted into the very center should come out clean to confirm it’s perfectly baked.
Serving, Storage & Variations
This classic banana bread recipe is incredibly versatile. It’s delicious served warm, perhaps lightly toasted, with a smear of honey butter or a dollop of cream cheese. For storage, keep the cooled banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. To freeze for longer enjoyment, wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw at room temperature or gently warm in the microwave. Don’t forget, you can also freeze overripe bananas (peeled) for future banana bread batches. For delightful variations, try substituting pumpkin puree for some of the mashed banana, or adding grated apple and cinnamon for an apple-spiced loaf.
Nutrition
Understanding the nutritional information for this banana bread recipe helps you make informed choices. Please note that these values are estimates and can vary based on specific ingredients and serving sizes.
Per Serving (based on 10 servings):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbs | 45g |
| Protein | 4g |
| Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 60mg |
| Sodium | 220mg |
| Fiber | 2g |
| Sugar | 25g |
| Vitamin A | 10% DV |
| Vitamin C | 5% DV |
| Calcium | 3% DV |
| Iron | 8% DV |
Disclaimer: Nutritional information is an estimate based on ingredients used and typical serving sizes. It may vary depending on specific brands and preparation methods.
FAQ
Why do you use baking soda in this banana bread recipe without an additional acid?
Ripe bananas are naturally acidic enough to activate the baking soda, which helps the bread rise and achieve its light texture.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for delicious results.
How can I ripen bananas quickly if mine aren’t ready?
For a speedy way to prepare bananas for baking, you can bake them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes until their skins turn black, as detailed by culinary resources.
How to ripen bananas quickly for baking
Can I freeze overripe bananas for future use?
Yes, peel the overripe bananas and store them whole or sliced in a freezer-safe bag for up to 3 months. Thaw before using in your next banana bread recipe.
What size loaf pan should I use?
A standard 9.25 x 5.25 x 2.75-inch loaf pan is ideal for this recipe.
Can I add chocolate chips to this recipe?
Definitely! Swap out the walnuts and raisins for ½ to ¾ cup of chocolate chips, or add them in alongside for an extra treat.
