The Best Moist Banana Bread
This is the ultimate Moist Banana Bread—simple, one-bowl, and reliably tender every time. Packed with overripe bananas and brown sugar, it bakes up perfectly sweet with a dense, bakery-style crumb that stays moist for days.
Equipment
- Mixing bowl
- fork or potato masher
- Rubber spatula
- 9x5-inch loaf pan
- Oven
Ingredients
- 3 large overripe bananas, mashed
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups all-purpose flour
- 0.5 cup chopped walnuts or semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, mash the bananas until smooth. Stir in the melted butter until combined.
- Whisk in the brown sugar, egg, and vanilla until smooth.
- Sprinkle in baking soda and salt. Gently fold in the flour just until combined. Fold in nuts or chocolate chips if using.
- Pour batter into prepared pan and bake for 50–60 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe, spotty bananas for the best sweetness and moisture. Measure flour by spooning and leveling to avoid a dry loaf. Once flour is added, mix gently to keep the crumb tender. Tent with foil if the top browns too quickly.