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A perfectly baked, golden-brown loaf of walnut banana bread from a delightful banana bread recipe, presented on a rustic wooden cutting board.

Perfectly Moist Banana Bread

This perfectly moist banana bread is a classic comfort bake—soft, flavorful, and simple to make. Using overripe bananas, butter, and a few pantry staples, it’s the ultimate treat for breakfast, a snack, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 very ripe bananas medium or large
  • 1/2 cup unsalted butter softened, 8 tbsp
  • 3/4 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 cup walnuts optional, chopped
  • 1/2 cup raisins optional

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowls
  • Whisk or electric mixer
  • measuring cups and spoons
  • Rubber spatula
  • Fork or potato masher
  • Wire Cooling Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
  2. If using, roast walnuts in a dry skillet for 3–5 minutes, then coarsely chop once cooled.
  3. Cream butter and sugar together in a large bowl until light and fluffy.
  4. Mash the ripe bananas with a fork until smooth. Add mashed bananas and beaten eggs to the butter mixture and mix until just combined.
  5. In another bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, stirring just until combined.
  6. Fold in vanilla extract, walnuts, and raisins if using.
  7. Pour batter into prepared pan and bake for 55–60 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for maximum sweetness and moisture. Avoid overmixing to keep the bread soft. Store at room temperature for up to 4 days or freeze for up to 3 months. Try adding chocolate chips, pecans, or a touch of cinnamon for variation.