Easy Moist Banana Bread

When your bananas are covered in brown spots, it is time for banana bread. This one-bowl recipe makes a loaf that is moist, tender and full of banana flavor, with a lightly crackly golden top.

The riper the bananas, the better. Very ripe bananas are sweeter and mash easily, which means more flavor and a moister crumb. Brown sugar and melted butter make it rich without being heavy.

It takes about 10 minutes to mix, with no mixer needed. Add walnuts or chocolate chips if you like.

Why You’ll Love This Recipe

• One bowl and no mixer
• Moist for days
• Uses up overripe bananas
• Easy to add nuts or chocolate chips

Ingredient Notes

Bananas: Use 3 large or 4 small very ripe bananas, heavily spotted or nearly black, for about 1 1/2 cups mashed.

Baking soda: Do not swap for baking powder. Baking soda reacts with the bananas and brown sugar to rise and brown.

See the recipe card below for full measurements.

How to Make Easy Moist Banana Bread

1. Prepare the pan

   Heat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with a strip of parchment for easy removal.

2. Mash the bananas

   In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.

3. Add wet ingredients

   Stir in the melted butter, then the brown sugar, egg and vanilla until combined.

4. Add dry ingredients

   Sprinkle the baking soda, salt and cinnamon over the batter and stir well. Add the flour and fold gently just until no dry flour remains. Fold in walnuts or chocolate chips if using.

5. Bake

   Pour the batter into the pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, cover loosely with foil after 40 minutes.

6. Cool

   Cool in the pan for 15 minutes, then lift out and cool on a wire rack before slicing.

Tips for the Best Results

• Ripen bananas fast by baking them in their peels at 300°F (150°C) for 15 to 20 minutes until black, then cool.
• Overmixing makes banana bread tough and gives it tunnels. Fold gently.
• Ovens vary. Start checking at 50 minutes.
• The flavor is even better the next day, once the loaf has rested wrapped overnight.

Common Mistakes to Avoid

Substitutions

• Butter: 1/3 cup neutral oil such as canola, for an even moister loaf.
• Brown sugar: Granulated sugar, or reduce to 1/2 cup if bananas are very sweet.
• All-purpose flour: Up to half white whole wheat flour.

What to Serve With It

• Butter or cream cheese
• Coffee or tea
• Greek yogurt and berries
• A drizzle of honey

Storage and Reheating

Fridge: Keep wrapped at room temperature for up to 3 days, or in the fridge for up to 1 week.

Freezer: Freeze the whole loaf or individual slices, well wrapped, for up to 3 months.

Reheat: Toast slices or warm them in the microwave for 10 to 15 seconds.

Tools That Make This Easier