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A freshly baked loaf of walnut banana bread from a homemade banana bread recipe, with a slice revealing a moist, fruit-studded interior on a rustic wooden cutting board.
wiame recipes

Ultimate Moist Banana Bread Recipe

This ultimate moist banana bread recipe is soft, rich, and perfectly tender — made with ripe bananas, butter, and just the right balance of sweetness. It’s the best way to use up overripe bananas and fill your kitchen with a comforting aroma.
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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: 375
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
  • 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 lightly roasted and chopped
  • 1/2 cup raisins optional

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric mixer
  • 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. Lightly roast walnuts for 5 minutes, then chop and cool.
  2. In a bowl, mash ripe bananas with a fork until chunky but mostly smooth.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add mashed bananas, eggs, and vanilla extract; mix until combined.
  4. In another bowl, whisk flour, baking soda, and salt together.
  5. Gradually add dry ingredients to wet mixture. Mix gently until just combined—do not overmix.
  6. Fold in roasted walnuts and raisins (if using). Pour batter into prepared pan and smooth the top.
  7. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For dairy-free banana bread, use plant-based butter. Substitute some sugar with brown sugar for deeper flavor. Add chocolate chips, pecans, or cinnamon for variations. Store at room temperature for 3–4 days, refrigerate up to 1 week, or freeze for up to 3 months.