Name: Moist and Delicious Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted butter; 1 teaspoon baking soda; Pinch of salt; 3/4 cup sugar (adjust to taste); 1 large egg, beaten; 1 teaspoon vanilla extract; 1 cup all-purpose flour; Optional: 1/2 cup chopped walnuts or chocolate chips

Why You’ll Love This Recipe

I enjoy this banana bread because it’s simple, quick to prepare, and uses ingredients I often already have at home. The ripe bananas keep it moist and naturally sweet, so it never tastes dry. I also like that I can personalize it—sometimes I add walnuts for a nutty crunch, other times chocolate chips for a sweeter twist. It’s versatile enough to be breakfast, a snack, or even dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (I adjust this to taste)
1 large egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
Optional: 1/2 cup chopped walnuts or chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 4×8 inch loaf pan.
In a mixing bowl, I mash the bananas until smooth, then stir in the melted butter.
I mix in the baking soda and salt, followed by the sugar, egg, and vanilla extract.
Next, I stir in the flour until just combined. If I want extra flavor, I fold in walnuts or chocolate chips.
I pour the batter into the loaf pan and bake for 60–65 minutes, until a toothpick inserted in the center comes out clean.
After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Servings and timing

This recipe makes 1 loaf, which gives me about 10 slices. The prep time is around 15 minutes, and the baking takes about 60 minutes. In total, it takes about 1 hour and 15 minutes from start to finish. Each slice has about 200 calories, 7g fat, 3g protein, and 30g carbohydrates.

Variations

I like experimenting with this recipe to keep it exciting. Sometimes I add cinnamon for extra warmth or swirl in a bit of peanut butter for richness. Blueberries also make a nice fruity twist. If I want a sweeter loaf, I add chocolate chips; if I want more texture, I mix in walnuts or pecans.

Storage/Reheating

I usually keep the banana bread at room temperature, wrapped in plastic wrap or stored in an airtight container, for up to 3 days. If I want it to last longer, I refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, I warm a slice in the microwave for 15–20 seconds, which brings back the fresh-baked softness.

FAQs

How ripe should the bananas be for banana bread?

I always use bananas that are heavily speckled or mostly brown. The riper they are, the sweeter and moister the bread turns out.

Can I make banana bread without nuts?

Yes, I often skip the nuts if I want a smoother texture. Chocolate chips or dried fruit can be a great substitute.

How do I know when banana bread is fully baked?

I check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.

Can I make this recipe gluten-free?

Yes, I’ve tried it with a 1:1 gluten-free flour blend, and it works well without affecting the flavor much.

Why does my banana bread sink in the middle?

When this happens, it’s usually because I overmixed the batter or took it out of the oven too early. I make sure not to over-stir and always test with a toothpick.

Conclusion

This banana bread recipe never fails to impress me. I love how simple it is to make, yet the results feel special every time. With its moist texture, sweet banana flavor, and endless variation possibilities, it’s become a staple in my kitchen. Whether I’m baking for myself or sharing with others, this loaf always brings comfort and joy.

Moist and Delicious Banana Bread Recipe