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Freshly baked banana bread with raisins on a wooden board, showcasing a perfect banana bread recipe.
wiame recipes

The Best Moist Banana Bread

This classic moist banana bread recipe turns overripe bananas into a soft, buttery loaf that’s perfectly sweet and irresistibly tender. It’s easy to make, customizable with walnuts or raisins, and delivers bakery-level results every time.
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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
  

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

Equipment

  • Loaf Pan (9.25 x 5.25 x 2.75 inches)
  • Large mixing bowls
  • Electric mixer
  • Rubber spatula
  • Whisk
  • measuring cups and spoons
  • Wire Cooling Rack
  • Skillet (for toasting nuts)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. If using walnuts, toast them in a dry skillet for 3–5 minutes until fragrant. Cool before chopping.
  3. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy.
  4. Mash bananas with a fork until smooth, then add to the butter mixture along with eggs. Mix until combined.
  5. In another bowl, whisk together flour, baking soda, and salt.
  6. Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
  7. Stir in vanilla extract, toasted walnuts, and raisins if using.
  8. Pour batter into the prepared loaf pan and smooth the top evenly.
  9. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for the best flavor and moisture. Avoid overmixing to keep the bread tender. Store wrapped at room temperature for 3 days or refrigerate for up to a week. Freeze for up to 3 months.