Banana Bread Recipe – Moist & Easy to Make

If you're looking for a comforting treat that’s both simple and satisfying, this banana bread recipe delivers. With ripe bananas bringing natural sweetness and a tender crumb that feels just right, this loaf is perfect for breakfast, dessert, or any sweet craving in between. The aroma of cinnamon and banana filling the kitchen makes it an inviting choice for any home baker. Whether you’re using up overripe bananas or just want a cozy loaf on hand, this banana bread is your go-to.

Ingredients

• 3 very ripe bananas, mashed
• ½ cup (115g) melted butter
• 1 cup (200g) granulated sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• ½ cup (75g) chopped walnuts or chocolate chips (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
2. In a large bowl, combine the mashed bananas, melted butter, sugar, eggs, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Add the dry ingredients to the wet banana mixture. Stir just until combined — avoid over-mixing to keep the loaf tender.
5. If using, fold in the chopped walnuts or chocolate chips until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
8. Remove from oven and allow the loaf to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely (or slightly before slicing if you prefer warm).
9. Slice and serve. This banana bread stays moist for days and can be stored in an airtight container at room temperature or lightly wrapped in foil.