This banana bread recipe is a delightful treat with the perfect balance of sweet, soft bananas, rich melted butter, and a hint of vanilla, all combined with a touch of baking soda to achieve lightness. Optional walnuts add crunch for extra texture in an amazingly moist loaf that everyone will love.

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I’ve always loved making homemade banana bread that’s both delicious and packed with nutrition. In this recipe, I use 3 overripe bananas (about 1 cup mashed) which add a natural sweetness and vitamins like vitamin B6.

I also mix in 1/3 cup melted butter, 1 teaspoon baking soda and a pinch of salt to keep it light and perfectly balanced. With 3/4 cup sugar, 1 beaten large egg and 1 teaspoon vanilla extract, the flavor really shines through.

I then fold in 1 1/2 cups all-purpose flour to form a thick, moist batter that bakes into a loaf with an amazing texture. I sometimes add 1/2 cup chopped walnuts for a bit of crunch, but its optional so you can go without if you’d prefere.

This simple moist banana bread recipe is supereasy and even non bakers can whip it up in no time. It truly is the most moist banana bread you’ll ever taste.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like that it uses overripe bananas because it means I don’t have to waste them and they add so much natural sweetness and flavor. Second, the instructions are super clear and easy to follow which makes baking it feel less intimidating even if im not a pro baker. Third, I enjoy how moist and delicious the banana bread comes out every time, and it always reminds me of cozy days at home. Lastly, I like that it is versatile enough that I can add my favorite nuts sometimes, or even try it without them, giving me the freedom to tweak the recipe just a bit to suit my taste.

Ingredients

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Overripe bananas deliver natural, sweet moisture while adding fiber and essential potassium goodness.
Melted butter ensures rich flavor and tender texture, contributing necessary fats for binding.
Baking soda acts as a leavening agent, promoting a light, airy banana bread crumb.
Sugar boosts sweetness and browning, making the bread deliciously caramelized throughout every slice.
Egg supplies protein and structure, binding ingredients to achieve a soft, moist loaf.
Vanilla extract infuses a sweet aroma and subtle depth, enhancing the overall flavor.
All-purpose flour forms the bread’s structure, blending with other ingredients for perfect consistency.
Optional walnuts provide healthy fats, crunch, and extra flavor, boosting nutrition slightly.

Ingredient Quantities

3 overripe bananas, mashed (about 1 cup)

1/3 cup melted butter

1 teaspoon baking soda

A pinch of salt

3/4 cup sugar (granulated or brown sugar works fine)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

Optional: 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan.

2. In a big bowl, mash the 3 overripe bananas until theyre mostly smooth then stir in the 1/3 cup melted butter.

3. Mix in the 3/4 cup sugar, 1 beaten egg, and 1 teaspoon vanilla extract until well combined.

4. Sprinkle in 1 teaspoon baking soda and a pinch of salt.

5. Add the 1 1/2 cups all-purpose flour and stir gently just until the flour is mixed in, careful not to overmix.

6. If you like nuts, toss in about 1/2 cup chopped walnuts or pecans and fold them in evenly.

7. Pour the batter into your greased loaf pan, smoothing the top with a spatula.

8. Bake the banana bread for about 60 minutes or until a toothpick inserted into the center comes out clean.

9. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack.

10. Once cooled a bit, slice it up and enjoy the super moist banana bread!

Equipment Needed

1. Oven
2. Loaf pan
3. Large mixing bowl
4. Fork or potato masher for bananas
5. Measuring cups and spoons
6. Spatula
7. Toothpick
8. Cooling rack

FAQ

How long does the banana bread stay fresh?

It usually stays moist and tasty for about 3-4 days when stored in an airtight container at room temp.

Can I swap the butter with vegetable oil?

Yep, you can use oil instead of butter, but it might change the flavor just a little bit so keep that in mind.

What do I do if my bananas arent overripe enough?

If they arent soft and brown then its best to put them in a paper bag for a day or two to speed up the ripening process.

Can I freeze the banana bread?

Sure, banana bread freezes real well. Just wrap it up tight in plastic wrap and then in foil and freeze for up to 3 months.

How can I tell when the bread is done baking?

Stick a toothpick into the center of the loaf and if it comes out clean, or with just a few crumbs, then its ready to come out of the oven.

Quick And Easy Super Moist Banana Bread Recipe Substitutions and Variations

If you dont have very overripe bananas, you can use 1 cup of unsweetened applesauce instead
You can substitute the melted butter with the same amount of coconut oil or vegetable oil
Instead of granulated or brown sugar, try using an equal amount of maple syrup, but reduce the liquid a bit
Replace one large egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit till it becomes gelatinous

Pro Tips

1. When you mix all the wet stuff and the dry stuff, be super gentle not to overmix cuz that can make your bread extra tough and not as moist as it should be.
2. If you want more flavor, try adding a handful of chocolate chips or dried fruit along with the nuts, it gives a little extra kick to each bite.
3. Check you oven’s temperature with an oven thermometer sometimes since most ovens run a bit high or low and it can mess up your baking time.
4. Let the banana bread cool a bit longer then slice it right before eating coz cutting it too soon may make it seem a bit gummy or undercooked.

Quick And Easy Super Moist Banana Bread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

258

kcal

Equipment: 1. Oven
2. Loaf pan
3. Large mixing bowl
4. Fork or potato masher for bananas
5. Measuring cups and spoons
6. Spatula
7. Toothpick
8. Cooling rack

Ingredients

3 overripe bananas, mashed (about 1 cup)
1/3 cup melted butter
1 teaspoon baking soda
A pinch of salt
3/4 cup sugar (granulated or brown sugar works fine)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
Optional: 1/2 cup chopped walnuts or pecans

Directions

Preheat your oven to 350°F and grease a loaf pan.
In a big bowl, mash the 3 overripe bananas until theyre mostly smooth then stir in the 1/3 cup melted butter.
Mix in the 3/4 cup sugar, 1 beaten egg, and 1 teaspoon vanilla extract until well combined.
Sprinkle in 1 teaspoon baking soda and a pinch of salt.
Add the 1 1/2 cups all-purpose flour and stir gently just until the flour is mixed in, careful not to overmix.
If you like nuts, toss in about 1/2 cup chopped walnuts or pecans and fold them in evenly.
Pour the batter into your greased loaf pan, smoothing the top with a spatula.
Bake the banana bread for about 60 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack.
Once cooled a bit, slice it up and enjoy the super moist banana bread!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.