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Freshly baked banana bread recipe loaf and slices, richly studded with walnuts and raisins, displayed on a wooden cutting board.
wiame recipes

The Best Moist Banana Bread Recipe

This banana bread recipe delivers incredible moisture, rich banana flavor, and comforting sweetness. Perfect for using up overripe bananas, this easy loaf bakes up soft, golden, and delicious every time — ideal for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 very ripe bananas medium or large, mashed
  • ½ cup unsalted butter softened (8 Tbsp)
  • ¾ cup granulated sugar
  • 2 large eggs lightly beaten
  • ½ tsp vanilla extract
Dry Ingredients
  • 1½ 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 optional

Equipment

  • Loaf pan (9x5 inches)
  • Large mixing bowls
  • Whisk or hand mixer
  • measuring cups and spoons
  • Rubber spatula
  • Wire Cooling Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. In a separate bowl, mash the ripe bananas until smooth. Add the eggs and vanilla extract, mixing until just blended.
  4. In another bowl, whisk together the flour, baking soda, and salt until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until no dry flour remains. Avoid overmixing.
  6. Fold in the walnuts and raisins if using.
  7. Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown or black spots for the sweetest flavor and softest texture. Avoid overmixing the batter to keep your bread tender. For added richness, toast the nuts before adding. Store tightly wrapped for 3 days at room temperature, or freeze for up to 3 months.