This easy banana bread is moist, fluffy, and perfect for beginners! With ripe bananas and simple ingredients, you’ll whip up a delicious loaf in no time.
Trust me, the smell of fresh bread baking will make your kitchen feel warm and cozy. It’s a great way to use up those overripe bananas sitting on your counter! 🍌
I love adding chocolate chips or nuts for extra fun. This recipe is so simple that even my little ones love to help mix it up—baking is a family adventure!
Key Ingredients & Substitutions
Ripe Bananas: The key to moist banana bread is using very ripe bananas. The more spots on the peel, the sweeter the bananas. Not having ripe ones? You can speed up ripening by placing them in a paper bag for a day or two.
Unsalted Butter: I love using melted unsalted butter for that rich flavor. If you need a dairy-free version, you can substitute with vegetable oil or melted coconut oil. Both will work beautifully!
Sugar: Granulated sugar is traditional, but you could also use brown sugar for a deeper flavor. If you’re looking to cut back on sugar, consider using coconut sugar or a sugar substitute, adjusting to taste.
Egg: The egg helps bind everything together. For a vegan option, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water).
All-Purpose Flour: This is a classic choice. If you’re gluten-free, you can swap it out for a gluten-free flour blend. Just make sure it has a binding agent, or add a bit of xanthan gum.
How Do I Ensure My Banana Bread is Perfectly Moist?
To achieve that perfect moist texture, here are a few tips:
- Use very ripe bananas; they should be soft and speckled for best flavor.
- Don’t overmix the batter when adding flour. Mix just until combined—some lumps are okay!
- Check your bread at the 60-minute mark. It’s better to underbake slightly than to overbake, so the milkiness doesn’t dry out.
Let the bread cool before slicing. It’s hard to resist, but giving it time helps set the flavors beautifully!
Easy Moist Banana Bread Recipe for Beginners
Ingredients You’ll Need:
- 3 ripe bananas, mashed
- 1/3 cup (75g) melted unsalted butter
- 3/4 cup (150g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups (190g) all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 60 to 65 minutes to bake. Allow an additional 10 minutes for cooling in the pan, plus time to cool completely on a wire rack. In total, expect to spend about 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While your oven warms up, prepare your loaf pan by greasing it or lining it with parchment paper to prevent sticking.
2. Mash the Bananas:
In a large mixing bowl, take your ripe bananas and mash them with a fork until they’re nice and smooth. The riper the bananas, the better the flavor!
3. Combine the Wet Ingredients:
Stir the melted butter into the mashed bananas until well mixed. Then, add the granulated sugar, beaten egg, and vanilla extract to the bowl. Mix everything together until combined.
4. Add the Baking Soda and Salt:
Sprinkle the baking soda and a pinch of salt over the mixture. Gently fold these into the batter—this helps make your bread rise nicely!
5. Incorporate the Flour:
Now, add the flour to the bowl. Stir it in until just combined—be careful not to overmix, as this could make the bread tough. Lumps are okay!
6. Optional Add-Ins:
If you’re using walnuts or chocolate chips, fold them into the batter now. They add a delightful crunch and flavor to your banana bread.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top for an even bake.
8. Bake:
Place the loaf pan in the preheated oven and bake for 60 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool and Slice:
Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This waiting time helps the flavors set beautifully!
10. Enjoy!
Slice up your moist banana bread and enjoy it warm or at room temperature. Perfect for breakfast, a snack, or dessert!
Happy baking! 🥳
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas in This Recipe?
Absolutely! Just make sure to thaw the frozen bananas completely and drain excess moisture before mashing. They may be a bit mushy, but they will still work perfectly in your banana bread!
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving!
Can I Substitute Ingredients?
Yes! You can use melted coconut oil in place of butter and swap out the granulated sugar for brown sugar for a richer flavor. For a vegan option, replace the egg with 1/4 cup of unsweetened applesauce or a flax egg!
Why Is My Banana Bread Dense?
A dense banana bread might be due to overmixing the batter or using too much flour. Make sure to mix until just combined and measure your flour accurately—spoon it into the measuring cup and level it off without packing it down!