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Moist Banana Bread Recipe

Moist Banana Bread Recipe

This moist banana bread is a comforting, traditional recipe that uses overripe bananas to create a tender crumb that stays moist for days. It features a perfect balance of flavors with ripe bananas, warm cinnamon, and rich brown sugar. Whether you're a seasoned baker or trying your hand at baking for the first time, this foolproof recipe delivers incredible texture and delicious results.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1¾ cups all-purpose flour (210g)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup light or dark brown sugar (165g)
  • ½ cup unsalted butter, room temperature (113g)
  • 2 large eggs
  • 1¾ cups mashed ripe bananas (430g)
  • 1 teaspoon vanilla extract

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • stand mixer or hand mixer
  • Whisk
  • spatula

Method
 

Instructions
  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or baking spray.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and butter together on high speed until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, stopping to scrape down the bowl between each. Beat in the vanilla extract. Mix the mashed bananas in and then add the dry ingredients and fold together until just combined.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50 to 60 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 20 minutes then remove and finish cooling on a wire rack.

Notes

Use completely ripe bananas with brown or black skins for best sweetness and moisture. Don't overmix the batter after adding dry ingredients. Check for doneness with toothpick test at 50 minutes. Let bread cool in pan for 20 minutes before removing to prevent breaking.