Everyone needs one perfect banana bread recipe, and this is it: incredibly moist, tender, and packed with real banana flavor, with a craggy golden top that crackles when you slice it. It's the best way to rescue those overripe bananas on the counter, and it comes together in one bowl.
Enjoy it warm with a smear of butter for breakfast, or toasted as an afternoon treat. It's the loaf that disappears before it fully cools.
Why you'll love this recipe
- Super moist. Stays tender for days thanks to plenty of banana.
- One bowl. No mixer, minimal cleanup.
- Uses up ripe bananas. The browner, the better.
Tips for the best results
The riper your bananas, the sweeter and more flavorful the bread — use ones that are heavily speckled or even black. Don't overmix once the flour goes in, or the loaf turns dense. And check early; a toothpick with a few moist crumbs means it's done.
Classic Moist Banana Bread
A moist, tender one-bowl banana bread with a crackly golden top and rich banana flavor.
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Ingredients
- 3 very ripe bananas, mashed (about 1.5 cups)
- 1/3 cup (75 g) butter, melted
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- Step 1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- Step 2. In a large bowl, mix the mashed bananas with the melted butter. Stir in the brown sugar, eggs, and vanilla until combined.
- Step 3. Add the flour, baking soda, salt, and cinnamon, and stir just until no dry streaks remain.
- Step 4. Pour into the loaf pan and smooth the top.
- Step 5. Bake 55-65 minutes, until golden and a toothpick comes out with a few moist crumbs. Cool 10 minutes in the pan, then turn out onto a rack.
Make it your own
Fold in chocolate chips, chopped walnuts, or a swirl of peanut butter. Add a streusel topping for crunch, or bake the batter as muffins (reduce the time to about 20 minutes). A splash of sour cream makes it even more tender.
Frequently asked questions
My bananas aren't ripe — can I speed it up? Yes. Bake whole unpeeled bananas at 300°F (150°C) for 15-20 minutes until soft and black, then cool and use.
How do I store it? Wrap well and keep at room temperature up to 4 days, or freeze (whole or sliced) for up to 3 months.
Why is my loaf gummy in the middle? It was likely underbaked or overmixed. Tent with foil and bake a few minutes longer if the top browns too fast.
