Go Back

Moist Banana Bread

A simple and satisfying banana bread recipe that utilizes perfectly ripe bananas for natural sweetness and moisture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas (mashed) Make sure they are well ripened for sweetness.
  • 1/3 cup melted butter Can be substituted with coconut oil for a dairy-free option.
  • 3/4 cup sugar Brown sugar can be used for a deeper flavor.
  • 1 large egg (beaten) Adds moisture to the bread.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour You can replace 1/4 cup with ground almonds for extra texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  3. In a large bowl, mash the ripe bananas until smooth.
  4. Stir in the melted butter until well combined.
  5. Mix in the sugar, beaten egg, and vanilla extract until creamy.
  6. Sprinkle in the baking soda and salt, stirring gently to combine.
  7. Add the flour, folding it in until just combined; be careful not to overmix.
  8. Pour the batter into the prepared loaf pan, spreading it evenly.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For storage, keep uneaten banana bread in an airtight container at room temperature for up to three days. Wrap tightly in plastic for longer storage in the freezer.