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Moist, walnut-studded banana bread loaf, freshly baked and sliced, an inviting image for any banana bread recipe.

The Ultimate Moist Banana Bread

A timeless, foolproof banana bread recipe that’s ultra-moist, rich in flavor, and perfect for breakfast, snacks, or dessert. This easy one-bowl recipe transforms overripe bananas into a soft, tender loaf everyone will love.
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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, Baking
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 very ripe bananas medium/large, mashed
  • 1/2 cup unsalted butter room temperature (8 Tbsp)
  • 3/4 cup granulated sugar or substitute with honey
  • 2 large eggs lightly beaten
  • 1/2 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour or half whole wheat flour for nuttier flavor
  • 1 tsp baking soda
  • 1/2 tsp salt
Optional Mix-ins
  • 1 cup walnuts lightly roasted, chopped
  • 1/2 cup raisins or chocolate chips for variation

Equipment

  • Loaf Pan (9.25 x 5.25 x 2.75 inches)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • measuring cups and spoons
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. If using walnuts, lightly roast them in a dry skillet for 3–5 minutes until fragrant, then chop and cool.
  3. In a large bowl, cream together butter and sugar until light and fluffy using a mixer.
  4. Mash bananas with a fork until mostly smooth, then add to the butter mixture along with eggs and vanilla. Mix until combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture. Mix on low until just combined; do not overmix.
  7. Fold in roasted walnuts and raisins (or chocolate chips) using a spatula.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for the best sweetness and texture. Avoid overmixing the batter to keep the bread light and tender. Store at room temperature for 3–4 days or freeze up to 3 months. Add chocolate chips, nuts, or spices for flavor variations.