Easy Moist Banana Bread
A comforting and versatile banana bread recipe that is simple to make and perfect for breakfast or dessert.
Ingredients
Main Ingredients
- 3 ripe bananas, mashed The riper, the sweeter and more flavorful
- 1/2 cup unsalted butter, melted and slightly cooled Coconut oil can be used for a dairy-free option
- 3/4 cup brown sugar, packed Coconut sugar can be swapped for a less refined sweetener
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract Almond extract can be used for a fragrant twist
- 1 1/2 cups all-purpose flour 1:1 gluten-free flour can be used for a gluten-free option
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon Optional — adds warmth
- 1/2 cup chopped walnuts or pecans Optional — for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment for easy removal.
- In a large bowl, mash the bananas until mostly smooth with a few small chunks.
- Add the melted butter and brown sugar to the bananas and whisk until glossy and combined.
- Whisk in the eggs and vanilla until the mixture is silky.
- In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet just until combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Slice warm or at room temperature.
Notes
Wrap cooled banana bread tightly in plastic wrap or place in an airtight container. It stays fresh for 2–3 days at room temperature, and can be refrigerated for up to a week or frozen for up to 3 months.