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The Best Moist Banana Bread

This classic banana bread recipe transforms overripe bananas into a moist, flavorful loaf that’s easy to make and endlessly customizable. Add nuts, raisins, or chocolate chips to make it your own!
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 very ripe bananas medium to large, mashed
  • 1/2 cup unsalted butter softened
  • 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 toasted, chopped
  • 1/2 cup raisins

Equipment

  • Loaf pan (9x5-inch)
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool.
  3. Cream butter and sugar together until light and fluffy.
  4. Add mashed bananas and eggs to the butter mixture; mix until just combined.
  5. In a separate bowl, whisk flour, baking soda, and salt.
  6. Gradually add the dry mixture to the wet mixture. Mix until no flour streaks remain.
  7. Fold in vanilla, walnuts, and raisins (if using).
  8. Pour batter into loaf pan and bake for 55–60 minutes, or until a toothpick comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use overripe bananas for maximum flavor and moisture. Avoid overmixing the batter to keep the texture soft. Store tightly wrapped for up to 3 days or freeze for up to 3 months.