This moist classic baked banana bread delivers perfect sweetness and tender crumb every time, turning overripe bananas into a comforting treat. Simple pantry ingredients and an easy one-bowl method make it ideal for breakfast, snacks, or dessert.
Why You’ll Love This Recipe
Banana bread shines with its ultra-moist texture from mashed bananas and brown sugar, plus a hint of cinnamon for warmth. No mixer required means less cleanup, and it bakes reliably in about an hour. Readers rave about its flavor, with options for nuts, chocolate, or vegan tweaks to suit any taste.
Ingredients
Gather these straightforward staples for 1 loaf (12 slices). Measurements include US and metric for precision.
| Ingredient | US Amount | Metric (grams) | Notes |
|---|---|---|---|
| Ripe bananas, mashed | 3 large (1 1/2 cups) | 440g | Very ripe with brown spots for best flavor |
| Unsalted butter, melted | 1/2 cup | 115g | Or substitute oil for dairy-free |
| Granulated sugar | 1/2 cup | 100g | |
| Light brown sugar, packed | 1/4 cup | 50g | Adds moisture and chew |
| Large eggs | 2 | 100g | Room temperature |
| Pure vanilla extract | 2 tsp | 10g | |
| All-purpose flour | 2 cups | 250g | Spooned and leveled |
| Baking soda | 1/2 tsp | 3g | |
| Baking powder | 1 tsp | 5g | Dual leaveners for perfect rise |
| Ground cinnamon | 1/2 tsp | 2g | Optional for cozy spice |
| Salt | 1/2 tsp | 3g | Balances sweetness |
| Walnuts, chopped | 1/2 cup (80g) | Optional | Or chocolate chips |
Step-by-Step Instructions
Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Mash bananas in a large bowl with a fork until smooth with some chunks for texture.
- Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla until fully combined.
- In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
- Gently fold dry ingredients into wet until just combined; avoid overmixing to prevent density.
- Fold in walnuts or add-ins if using.
- Pour batter into prepared pan, smooth top, and bake 55-65 minutes. Tent with foil after 40 minutes if browning too fast.
- Toothpick inserted in center should come out clean or with moist crumbs. Cool in pan 20 minutes, then transfer to wire rack.
Total time: 15 minutes prep, 1 hour bake, 1 hour 15 minutes total.
Pro Baking Tips
Use overripe bananas for natural sweetness and moisture; speed ripening by placing in a paper bag 1-3 days or baking unpeeled at 300°F for 15-20 minutes. Spoon and level flour to avoid a dry loaf. For lighter texture, beat butter and sugars 4-5 minutes if not melting. Test leaveners: fizz in hot water means fresh.
Storage and Freezing
Store airtight at room temperature up to 4 days, or refrigerate 1 week for longer freshness. Freeze whole loaf or slices up to 3 months: wrap tightly, thaw overnight. Reheat slices in microwave 20-30 seconds.
Delicious Variations
Customize for variety:
- Chocolate Chip: Add 1 cup chips.
- Nut-Free: Skip walnuts, use raisins like some favorites.
- Vegan: Swap butter for coconut oil, eggs for flax (1 Tbsp ground flax + 3 Tbsp water each).
- Healthier: Half whole wheat flour, reduce sugar to 3/4 cup total with ripe bananas.
- Sour Cream Boost: 1/3 cup for extra tenderness.
Nutrition Facts (Per Slice)
Approximate values based on 12 slices, plain version:
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Total Fat | 9g |
| Carbohydrates | 38g |
| Protein | 4g |
| Fiber | 2g |
Values vary with add-ins; use a calculator for specifics.
Frequently Asked Questions
How ripe should bananas be for banana bread?
Overripe with brown speckles yield the best moisture and flavor. Green ones lack sweetness.
Can I use frozen bananas?
Yes, thaw and drain excess liquid first.
Why is my banana bread dense?
Overmixing or too much flour; measure carefully.
Butter or oil?
Butter adds rich flavor; oil keeps it softer longer.
How to ripen bananas fast?
Paper bag method or oven as noted above.
Can I bake in muffin tins?
Yes, reduce time to 20-25 minutes for muffins.
Enjoy this foolproof recipe that delivers bakery-quality results at home. Slice, savor, and share your tweaks below! Updated January 2026.
PrintMoist Classic Baked Banana Bread Recipe
Ultra-moist classic banana bread using overripe bananas for perfect tender crumb and flavor. Easy one-bowl method (no mixer needed option), customizable with walnuts, chocolate chips, or healthy swaps. Stays fresh 3-4 days, freezes beautifully for months. Perfect breakfast, snack, or dessert treat.
- Prep Time: PT15M
- Cook Time: PT60M
- Total Time: PT75M
- Yield: 12 slices 1x
- Category: Dessert,Bread,Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 large overripe bananas (about 1½–2 cups / 375-450g mashed) ½ cup (115g | 1 stick) unsalted butter, softened (or vegetable oil) ¾ cup (150g) granulated sugar ¼ cup (50g) packed light brown sugar 2 large eggs, room temperature 2 tsp pure vanilla extract 1¾ cups (220g) all-purpose flour, spooned & leveled 1 tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon ½ tsp salt ½ cup (60g) chopped walnuts OR chocolate chips (optional)
Instructions
Preheat oven to 350°F (177°C). Grease 9×5-inch loaf pan and line with parchment paper overhanging sides for easy removal. Mash peeled overripe bananas in medium bowl using fork until mostly smooth with small chunks. Set aside. In large bowl, beat softened butter with granulated sugar and brown sugar 4-5 minutes until light, fluffy, and pale (or vigorously stir if using melted butter for no-mixer version). Add eggs one at a time, beating well after each. Mix in vanilla extract and mashed bananas. Scrape down bowl sides. In separate bowl, whisk together flour (spooned and leveled), baking powder, baking soda, cinnamon, and salt. Gently fold dry ingredients into wet batter until just combined (no flour streaks visible). Do not overmix. Fold in walnuts or chocolate chips if using. Pour batter into prepared pan and smooth top evenly. Bake 55-65 minutes, tenting with foil after 45 minutes if browning too quickly. Toothpick inserted in center should come out clean or with a few moist crumbs. Cool in pan 20 minutes, then lift using parchment and transfer to wire rack to cool completely before slicing.
Notes
Storage: Airtight container at room temperature 3-4 days, refrigerator up to 1 week (warm slices before serving). Freezing: Wrap whole loaf or individual slices tightly; freeze up to 3 months. Thaw at room temp or microwave briefly. Tips: Use very ripe bananas with brown spots for best moisture and sweetness. Spoon flour into measuring cup and level off—don’t scoop directly from bag. Variations: Add ⅓ cup plain yogurt or sour cream for extra tenderness. Vegan: Use plant-based butter/oil and flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg). Gluten-free: 1:1 gluten-free flour blend. High altitude: Increase oven to 365°F, reduce baking powder to ¾ tsp. Nutrition approximate per slice (12 servings); varies with add-ins.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 240 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
