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The Ultimate Moist Banana Bread Recipe – Easy Homemade Classic

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This classic banana bread recipe delivers a perfectly moist, tender loaf with deep banana flavor and a beautiful golden crust. Made with simple pantry ingredients and requiring just one bowl, it’s the ultimate comfort baking recipe that transforms overripe bananas into something magical.

Ingredients

Scale
  • 3-4 very ripe medium bananas (about 1½ cups mashed)
  • ⅓ cup melted unsalted butter (or coconut oil)
  • ¾ cup granulated sugar
  • 1 large egg, beaten (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt (about ¼ teaspoon)
  • 1½ cups all-purpose flour
  • Optional: ½ cup chocolate chips or chopped walnuts

Instructions

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line with parchment paper for easy removal. Set aside.
  • Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine and actually add nice texture. You should have about 1½ cups of mashed banana.
  • Mix Wet Ingredients: Add the melted butter to the mashed bananas and stir until combined. Mix in the sugar, beaten egg, and vanilla extract. Stir until everything is well incorporated and the mixture is smooth.
  • Add Leavening and Salt: Sprinkle the baking soda and salt over the banana mixture. Stir gently to combine. You’ll notice the mixture might get a bit bubbly – this is the baking soda reacting with the acidic bananas, which is exactly what you want.
  • Incorporate Flour: Add the flour all at once to the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the flour into the banana mixture. Mix just until the flour disappears and you don’t see any white streaks. Be careful not to overmix – this is crucial for tender banana bread. The batter should be thick and slightly lumpy.
  • Add Mix-ins (Optional): If using chocolate chips or nuts, gently fold them into the batter now, reserving a small handful to sprinkle on top if desired.
  • Transfer to Pan: Pour the batter into your prepared loaf pan. Use your spatula to spread it evenly and smooth the top. If you reserved any mix-ins, sprinkle them over the top now for a beautiful presentation.
  • Bake: Place the pan in the center of your preheated oven. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter). The top should be deeply golden brown. If the top is browning too quickly, tent loosely with aluminum foil after 40 minutes.
  • Cool Properly: Remove from the oven and let the banana bread cool in the pan for 10 minutes. This allows it to set properly and makes removal easier. Then carefully remove from the pan and transfer to a wire cooling rack. Let cool for at least 15-20 minutes before slicing (though it’s also delicious warm!).
  • Slice and Serve: Use a sharp serrated knife to cut clean slices. Wipe the knife between cuts for the neatest presentation. Serve as is, with butter, or toasted with a drizzle of honey.

Notes

  • Banana Ripeness is Key: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots or completely brown peels.
  • Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which makes the bread tough and dense instead of tender.
  • Check for Doneness: Oven temperatures vary, so start checking at 55 minutes. The toothpick test is your best friend – it should come out mostly clean.
  • Loaf Pan Size Matters: Using a different pan size will affect baking time. Smaller pans require longer baking; larger or wider pans need less time.
  • Room Temperature Matters: Let the baked bread cool before wrapping to prevent condensation, which makes it soggy.

Nutrition

Find it online: https://focialy.com/banana-bread-recipe/