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Freshly baked banana bread loaf and slices on a wooden board, highlighting a delicious banana bread recipe.
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The Best Moist Banana Bread Recipe

Looking for a banana bread recipe that’s incredibly moist and easy to make? This tried-and-true recipe guarantees perfect texture and flavor every time — a rich, tender loaf made from ripe bananas, butter, and simple pantry staples.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 very ripe bananas medium/large, mashed
  • 1/2 cup unsalted butter room temperature (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
Optional Add-ins
  • 1 cup walnuts toasted and chopped
  • 1/2 cup raisins optional

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Small skillet (for toasting nuts)
  • Whisk
  • Rubber spatula
  • Wire Cooling Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
  2. Place walnuts in a small skillet and toast over medium heat for 3–5 minutes until fragrant. Chop and let cool.
  3. Cream the butter and sugar together in a large bowl until light and fluffy, about 2–3 minutes.
  4. Mash the ripe bananas with a fork until mostly smooth. Add them to the butter mixture along with the eggs and vanilla; mix until blended.
  5. In another bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix.
  7. Fold in the chopped walnuts and raisins (if using). Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, substitute part of the sugar with brown sugar or add 1 cup of chocolate chips. Store the banana bread in an airtight container at room temperature for 3–4 days, refrigerate up to a week, or freeze for up to 3 months.