Classic Banana Bread – Moist, Flavorful & Easy to Make
A moist and delicious homemade banana bread recipe made with ripe bananas and simple ingredients. Perfect for breakfast, dessert, or a tasty snack.
Equipment
- Mixing Bowl
- Whisk or Electric Mixer
- 9x5-inch Loaf Pan
- Oven
- Cooling Rack
Ingredients
For the Banana Bread
- 3 large ripe bananas mashed
- ½ cup unsalted butter melted
- ¾ cup brown sugar or granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour or whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
Optional Add-ins
- ½ cup chopped walnuts or pecans optional
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined (do not overmix).
- If using, gently fold in chopped nuts or chocolate chips.
- Pour the batter into the greased loaf pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer to a cooling rack.
- Slice and enjoy! Serve warm or at room temperature.
Video
Notes
For extra moist banana bread, use very ripe bananas with dark spots. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
