Deliciously moist banana bread recipe ready in just a few steps
There’s something undeniably comforting about a freshly baked loaf of banana bread—the sweet aroma of ripe bananas, the tender crumb, and the hint of warmth that fills the kitchen. This recipe brings all of that comfort together in one irresistibly moist, flavorful loaf. Whether you’re using up overripe bananas or simply craving a cozy homemade treat, this banana bread comes together effortlessly and delivers perfect results every time. Enjoy it as a breakfast bite, an afternoon snack, or a nostalgic dessert—one slice is never enough.
Banana bread recipe below
Servings
Makes 1 loaf (about 10 slices)
Prep Time
15 minutes
Cook Time
50–60 minutes
Ingredients
- 250 g (2 cups) all-purpose/plain flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 113 g (½ cup) unsalted butter, softened or melted & cooled
- 165 g (¾ cup) light or dark brown sugar
- 2 large eggs (room temperature)
- 345–430 g mashed ripe bananas (3–4 bananas)
- 1 teaspoon vanilla extract
- Optional mix-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup dried fruit
Directions
- Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf tin and line with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large separate bowl, cream the butter and brown sugar until light and fluffy (or stir well if using melted butter).
- Add the eggs, mixing until well incorporated, then add the vanilla extract.
- Mash the bananas in a bowl and stir them into the wet mixture.
- Fold in the dry ingredients gently, mixing just until combined. Do not overmix.
- Fold in any optional extras (nuts, chocolate chips, etc.).
- Pour the batter into the loaf tin and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Commonly Asked Questions
How ripe should bananas be for banana bread?
For the best flavor and moisture, bananas should be very ripe—ideally so ripe that the peels are covered in brown spots or almost fully brown. The fruit inside should be soft, sweet, and easy to mash. The riper the bananas, the sweeter and more flavorful your banana bread will be. Under ripe or just-yellow bananas don’t have enough natural sugar and can make the bread less flavorful and drier.
Why did my banana bread sink in the middle?
Undercooking your banana bread is the most common cause. If the center isn’t fully cooked, it won’t have enough structure to stay lifted. Even if the top looks done, the inside may still be wet. Or, using overly large bananas or adding extra wet ingredients can make the batter too heavy.
Can I add anything into the batter?
You can add things like chocolate chips, chopped nuts, caramel bits and dried fruit to add texture or a flavour that you love.
How long does banana bread last?
Banana bread can stay fresh for a surprisingly long time depending on how it is stored. When in a sealed container stored in the fridge the banana bread can last up to a week. But if left at room temperature it might last 3-4 days.
Why is my banana bread stodgy?
Stodgy (dense, wet, or gummy) banana bread is usually a sign that something went wrong with the texture or baking process. The main causes are due to too much liquid being in the mixture or it could be undercooked.