Easy Moist Banana Bread
This Easy Moist Banana Bread is the absolute best – tender, buttery, and packed with deep banana flavor. Made in one bowl with simple ingredients and those overripe bananas on your counter, it's the perfect, foolproof recipe for breakfast, snacking, or gifting. For another classic quick bread, try our Easy Lemon Loaf.
Servings: 10 slices
Calories: 250kcal
Equipment
- 9x5-inch Loaf Pan Standard size for this recipe.
- Large Mixing Bowl For one-bowl mixing.
- Wire Cooling Rack Essential for cooling bread properly.
Ingredients
- 3 very ripe bananas (almost black), mashed
- 0.33 cup butter, melted
- 0.75 cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 0.25 tsp salt
- 1.5 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly.
- In a large bowl, mash the very ripe bananas with a fork until mostly smooth with a few small lumps.
- Stir the melted butter into the mashed bananas until combined. Add the sugar, beaten egg, and vanilla extract. Mix well.
- Sprinkle the baking soda and salt over the mixture and stir gently. Add the flour and stir JUST until combined and no white streaks remain. DO NOT OVERMIX.
- Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, 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 before slicing.
Notes
Pro Tips: The #1 secret to the best banana bread is using very ripe, almost black bananas. They are sweeter and have a much stronger flavor. Do not overmix the batter! Stir just until the flour disappears – overmixing leads to tough bread. Measure your flour correctly by spooning it into the measuring cup and leveling it off; scooping can add too much flour and make the bread dry. Let the bread cool completely on a wire rack before slicing for the best texture. Never refrigerate banana bread – it dries it out; store at room temp or freeze.