Moist And Easy Banana Bread

This is the best moist and easy banana bread. The quick bread recipe only calls for seven pantry staples and is a favorite. The one-bowl recipe for homemade banana bread turns out flavorful and delicious every time. You won’t need any other recipe but this one.

A Classic Banana Bread Recipe

Three slices of banana bread sitting on a cutting board. There's a banana next to the bread. One of the slices has some butter on it.

Ever had one of those slices of banana bread that you wondered if it was cut off of a brick? And your search for the perfect recipe continued? Several years ago, I was searching high and low for a good recipe. A family member was nice enough to share this one, and now I am sharing it with you because it’s the best loaf of banana bread. The recipe turns out to be a crave-worthy delicious banana bread that is a family favorite.

Sliced banana bread on a brown cutting board.

Ingredients Needed For Banana Bread

Dry Ingredients

  • White sugar
  • All-purpose flour
  • Baking soda
  • Salt

Wet Ingredients

  • Overripe bananas
  • Softened butter
  • Egg

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Watch How To Make Banana Bread

How To Make The Moist Banana Bread Recipe

  1. Preheat the oven to 325 degrees.
  2. In a large bowl, mash bananas.
  3. Next, add the softened butter and egg and mix well.
  4. Add the salt, baking soda, and sugar and mix.
  5. Next, add the flour and mix well. Continue mixing until most of the banana lumps are gone.
  6. Pour the batter into the prepared baking dish and bake for 40-50 minutes or until a knife comes out clean.

Step-By-Step Instructions

Four bananas in a clear glass bowl.

Start by adding the bananas to a large mixing bowl and mashing them. Four bananas offer plenty of delicious banana flavor. I used large bananas for this recipe.

Mashed bananas with softened butter and egg in a large mixing bowl.

Next, add the softened butter and egg to the mashed bananas and mix with an electric mixer.

salt, baking soda, and mashed bananas in a clear glass mixing bowl.

Add the salt and baking soda to the bowl and mix well.

Sugar in a bowl with mashed bananas. The bowl is a clear mixing bowl. There is a set of beaters in the bowl.

Next, add the sugar and mix.

Flour in a bowl with mashed bananas. The bowl is a large clear mixing bowl. There's a set of beaters sitting in the bowl getting ready to mix the ingredients.

Add the flour to the bowl and mix until combined. Continue to mix until most of the banana lumps are gone.

Banana bread batter in a baking dish.

Pour the banana bread batter into a greased baking dish and bake for 40-50 minutes or until a knife comes out clean.

Cooked banana bread in a baking dish. The bread is golden brown on top.

Let the banana bread cool for a little bit, and it should slide right out.

I like to eat it warm, but it also tastes great cold or toasted with some butter on top. Toasted with butter is my favorite way to eat it.

Optional Ingredients

How To Store Banana Bread

After the banana bread cools to room temperature, you can store it in an airtight container or cover it with some plastic wrap. It does not need to be refrigerated; however, it will last a few days longer in the refrigerator.

I let it cool before adding it to a bag or container because if it is still warm, condensation will occur, and it doesn’t taste as well.

Can Banana Bread Be Frozen?

Yes, you can freeze banana bread for up to three months. Just make sure you store it in a freezer bag to keep it from getting frostbite.

You can also freeze individual slices if kept in an airtight container or a freezer bag.

Banana bread on a cutting board. There are two slices cut from the loaf. There's a serrated knife and two bananas sitting next to the bread.

Can I Add Chocolate Chips To Banana Bread?

Yes, you can add half a cup of chocolate chips to the batter and sprinkle a handful on top before baking. Chocolate chip banana bread is delicious!

Do I Need Sour Cream For The Recipe?

No, this recipe is very moist, so the addition of sour cream to the recipe is not needed.

If You Love Banana Recipes, You Will Love These:

Moist And Easy Banana Bread

Be sure to get the recipe below for the perfect banana bread. The recipe is so easy with just a few basic ingredients that you most likely already have on hand.

This is our favorite banana bread recipe around here. Enjoy!

Banana bread on a cutting board with three slices. There's a banana next to the bread and a red and white gingham kitchen towel.

Moist And Easy Banana Bread

4.50 from 4 votes
Julie Pollitt
Banana bread is a moist and easy recipe that is ready in less than a couple of hours. The flavorful recipe is perfect for an after school snack, potluck, or morning breakfast.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine American
Servings 10 pieces
Calories 258 kcal

Ingredients
  

  • 4 overripe bananas
  • 4 Tablespoons softened butter
  • 1 cup white granulated sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions
 

Preheat oven to 325 degrees and grease a 9-inch by 5-inch bread pan with butter or nonstick spray.

  • Mash the bananas in a large bowl.
  • Next, add the softened butter and egg and mix well.
  • Add the salt, baking soda, and sugar and mix well.
  • Add the flour and mix. Continue mixing until most of the banana lumps are gone.
  • Pour the batter into the prepared baking dish.
  • Bake for 40-50 minutes or until a knife comes out clean.

Video

Notes

If the top of the banana bread starts to get too dark while baking, place a piece of aluminum foil over the top until it is finished baking.
I do not use a cake tester with this banana bread because it really doesn't let you know if the bread is done baking. I use a knife and check the center. If it comes out clean, it's done baking.

Nutrition

Serving: 1Calories: 258kcalCarbohydrates: 50gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 31mgSodium: 276mgFiber: 2gSugar: 26g
Tried this recipe?Let us know how it was!

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4.50 from 4 votes (4 ratings without comment)

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6 Comments

  1. Cooking time way off. Cooked for 58 min

    1. Julie Pollitt says:

      Hi Kathy,

      What type of pan did you use? I usually use a stoneware pan, so I wonder if that holds in the heat more and cooks faster. Thanks for letting me know. 🙂

  2. What size pan do I use??

    1. Julie Pollitt says:

      Hi Karen,

      I use a pan that is approximately 9″ x 5″.

    2. Julie Pollitt says:

      Karen,

      If you watch the video, toward the end, you will see the bread pan that I use. 🙂

      Let me know how yours turns out!