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Freshly baked banana bread recipe slices studded with walnuts and raisins on a white plate.
wiame recipes

Moist Banana Bread

This classic moist banana bread is soft, buttery, and filled with sweet banana flavor. It’s easy to make, perfect for beginners, and a great way to use up ripe bananas. Add walnuts or raisins for extra texture and flavor!
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas medium to large, mashed
  • 1/2 cup unsalted butter room temperature (8 Tbsp)
  • 3/4 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1/2 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
Optional Add-ins
  • 1 cup walnuts lightly roasted and chopped
  • 1/2 cup raisins

Equipment

  • Loaf Pan (9.25 x 5.25 x 2.75 inches)
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire Cooling Rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9.25 x 5.25-inch loaf pan.
  2. If using, roast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Cool completely.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Mash the bananas in another bowl. Add eggs and mix gently.
  5. Combine banana mixture with the creamed butter and sugar. Mix until blended but do not overmix.
  6. In a separate bowl, whisk together flour, baking soda, and salt.
  7. Add the dry ingredients to the wet mixture and stir until just combined.
  8. Fold in vanilla, walnuts, and raisins (if using).
  9. Pour batter into prepared loaf pan and smooth the top.
  10. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use overripe bananas for best flavor and moisture. To ripen faster, bake unpeeled bananas at 300°F (150°C) for 15–30 minutes until blackened. Avoid overmixing to keep the bread tender. Store at room temperature for up to 4 days or freeze for up to 3 months.