Best Banana Bread Recipe: Moist, Easy, and Delicious Every Time

How I Started Making This Banana Bread

I first got into baking this banana bread recipe when I had a bunch of overripe bananas staring at me from the counter. Instead of tossing them, I mashed them up, mixed in a few basic ingredients, and somehow ended up with the softest, most comforting loaf I've ever made. Since then, this has become my go-to bake when I want something simple, sweet, and homey, the kind of thing that makes the whole kitchen smell amazing without even trying.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 Slices

Course: Dessert, Snack

Cuisine: American

Calories: 245

Ingredients Method Video Notes

Ingredients

  

• 3 medium ripe bananas the softer, the better
• ½ cup unsalted butter melted
• ¾ cup brown sugar
• 2 large eggs
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips

Method

 

1. Preheat your oven to 175°C (350°F) and grease a loaf pan. I first started making this banana bread after my bananas went too brown once, and now I actually wait for it to give the best flavour
2. Mash the bananas in a bowl until mostly smooth, leaving a few chunks for texture.
3. Stir in the melted butter, brown sugar, eggs, and vanilla, mixing until it all blends into a smooth, creamy batter.
4. In another bowl, combine the flour, baking soda, and salt, then gently fold them into the banana mixture just until combined. Overmixing makes the bread heavy.
5. Fold in nuts or chocolate chips if you want extra crunch or sweetness.
6. Pour the batter into the prepared pan and spread it evenly with a spatula so it bakes level.
7. Bake for 50–55 minutes on the middle rack until a toothpick poked in the centre comes out clean or with a few crumbs.
8. Cool the loaf in the pan for about 10–15 minutes, then lift it out and let it rest on a rack before slicing. Cutting too soon makes it crumble.

Video

Notes

• Don't rush the cooling part. The banana bread firms up as it rests.
• Brown sugar gives a deep, caramel-like taste, but white sugar makes it lighter.
• I personally prefer Kerrygold or Lurpak butter for its rich flavour.
• A cup of coffee and a warm slice of this, that’s my go-to comfort breakfast.

Tips & Tricks

• Use very ripe, almost black bananas for the best sweetness.
• Always add a pinch of salt; it balances the flavour perfectly.
• If the batter feels too thick, stir in a splash of milk until it’s like pancake batter.
• Add a little cinnamon or nutmeg for a cosy winter touch.
• If the top browns too quickly, cover it loosely with foil halfway through baking.
• Wrap leftovers in foil or a sealed container to keep them soft for up to three days.

Serving Suggestions

• Spread warm slices with salted butter or peanut butter, melted perfectly into the crumb.
• Toast it lightly the next morning and top it with honey or maple syrup.
• Add a scoop of vanilla ice cream on top of a warm slice for a quick dessert.
• Serve with coffee or chai for a cozy evening snack.
• For a fancy twist, drizzle melted chocolate or caramel over it before serving.

Seasonal Variations

• A summer twist: Mix in a handful of blueberries or raspberries for a fruity kick. They burst during baking and keep them super moist.
• Winter spice version: add ½ tsp cinnamon, ¼ tsp nutmeg, and a little ginger powder for a warm, comforting flavor.
• Holiday style: stir in chopped pecans and a few white chocolate chips to make it smell like Christmas morning.
• Tropical version: use coconut oil instead of butter and toss in shredded coconut or diced pineapple bits.

Nutrition (per slice)

• Calories: 245
• Carbs: 34g
• Protein: 4g
• Fat: 10g
• Sugar: 18g
• Fibre: 2g