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Banan bread recipe for moist results
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Moist Classic Banana Bread

This classic quick bread is crafted from mashed overripe bananas, flour, and butter to deliver a dense, tender crumb that stays moist for days. By maximizing the ratio of fruit to flour and utilizing careful creaming techniques, this recipe achieves an intense banana flavor and a perfect golden crust. It is a straightforward, reliable bake that brings comfort to any kitchen, perfect for breakfast or a sweet afternoon treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 large ripe bananas, with brown spots
  • 2 cups all-purpose flour, sifted
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease a standard 9x5 inch loaf pan.
  2. Mash the overripe bananas in a large mixing bowl with a fork until smooth.
  3. Whisk the melted butter into the mashed bananas until uniform and creamy.
  4. Stir in the sugar, eggs, and vanilla extract until fully incorporated.
  5. Fold the flour, baking soda, and salt into the wet mixture slowly.
  6. Mix only until no dry streaks remain to avoid excess gluten development.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.

Notes

Ensure bananas have plenty of brown spots for the best flavor and moisture. Store in an airtight container at room temperature for up to 3 days. Brown sugar can be used as a substitute for granulated sugar to add a deeper, caramel-like note.