introduction
This Easy Moist Banana Bread is simple and soft. It uses ripe bananas and common kitchen items. You can make it in one bowl and bake a tasty loaf in about an hour.
why make this recipe
This recipe is quick and easy. It uses few ingredients you likely have at home. The bread stays moist and tastes great for snacks, breakfast, or dessert.
how to make Easy Moist Banana Bread
- Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Mash ripe bananas in a large bowl until smooth.
- Stir in melted butter, then add sugar, beaten egg, and vanilla. Mix well.
- Sprinkle baking soda and salt, and stir gently.
- Add flour and mix just until no streaks of flour remain. Do not overmix.
- Pour batter into the pan and bake 50–60 minutes until a toothpick comes out clean.
- Cool in the pan 10 minutes, then move to a wire rack to cool fully before slicing.
Ingredients :
- 3 ripe bananas (mashed)
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Directions :
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas with a fork until smooth.
- Stir in the melted butter until well combined.
- Add sugar, beaten egg, and vanilla extract. Mix until everything is evenly blended.
- Sprinkle baking soda and salt over the mixture and stir gently.
- Add the flour and stir just until the flour disappears—do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
how to serve Easy Moist Banana Bread
Slice and serve at room temperature. Toast slices lightly and add butter or cream cheese. It also goes well with a cup of coffee or tea.
how to store Easy Moist Banana Bread
Wrap the cooled loaf in plastic wrap or put it in an airtight container. Keep at room temperature for 2–3 days. For longer storage, freeze slices for up to 3 months; thaw at room temperature or toast from frozen.
tips to make Easy Moist Banana Bread
- Use very ripe bananas with brown spots for best flavor and moisture.
- Do not overmix after adding flour. Overmix makes the bread tough.
- Measure flour by spooning into the cup and leveling it off.
- Check the bread at 50 minutes; ovens vary. A clean toothpick means done.
variation (if any)
- Add 1/2 cup chopped nuts (walnuts or pecans) for crunch.
- Stir in 1/2 cup chocolate chips for a sweeter loaf.
- Replace 1/4 cup sugar with brown sugar for a richer taste.
FAQs
Q: Can I use less sugar?
A: Yes. You can reduce sugar to 1/2 cup. The bread will be less sweet but still moist.
Q: Can I use whole wheat flour?
A: You can use half whole wheat and half all-purpose for better texture. All whole wheat can make the loaf denser.
Q: How do I know when the bread is done?
A: Insert a toothpick or skewer into the center. It is done when it comes out clean or with few crumbs.
Q: Can I make muffins with this batter?
A: Yes. Bake in a muffin tin for about 18–22 minutes at 350°F (175°C).
Conclusion
For a quick visual guide and extra tips, watch this Moist Banana Bread Recipe (VIDEO) by Natasha’s Kitchen.
If you want another tried-and-true version to compare, see the Best Banana Bread Recipe (Moist!!) at Cookies for Days.
Easy Moist Banana Bread
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Moist Banana Bread is soft and delicious, made using ripe bananas and common kitchen ingredients. Perfect for snacks, breakfast, or dessert.
Ingredients
- 3 ripe bananas (mashed)
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Mash the ripe bananas in a large bowl until smooth.
- Stir in the melted butter, then add sugar, beaten egg, and vanilla. Mix well.
- Sprinkle baking soda and salt over the mixture and stir gently.
- Add the flour and mix just until no streaks of flour remain. Do not overmix.
- Pour batter into the pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then move to a wire rack to cool fully before slicing.
Notes
Use very ripe bananas for best flavor and moisture. For crunch, add nuts or chocolate chips. Store wrapped at room temperature for 2–3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg