There’s something about the smell of banana bread baking that feels like a warm hug on a chilly morning. I remember one rainy Saturday, the kitchen filled with that inviting aroma while the soft hum of the oven played in the background. The first slice, still slightly warm, melted in my mouth with just the right balance of sweetness and moisture. It wasn’t just breakfast—it was a pause, a moment where everything felt a little gentler. That’s why this moist banana bread recipe has become my go-to whenever I want to bring a little comfort into the day.

Early one weekend, I found a bunch of overripe bananas staring at me from the counter. Instead of tossing them out, I decided to bake. The batter came together quickly, and soon the house was filled with the scent of caramelizing bananas and vanilla. When I finally sliced into the loaf, the crumb was perfectly tender, just as I hoped. It was the kind of bread that makes you close your eyes and savor each bite, reminding me why some simple recipes become treasured traditions.

Soft and incredibly moist texture that stays tender even days later
Sweetness balanced naturally by ripe bananas and a touch of vanilla
Easy to whip up with pantry staples and ripe bananas
Perfect for breakfast, snacks, or a cozy afternoon treat
Enjoyable plain or toasted with butter for an extra indulgence

If you’re worried about messing it up, don’t be. This recipe is forgiving and welcoming, making it ideal even if you’re not a seasoned baker. Plus, it’s a great way to use those bananas that have been sitting on the counter a little too long.

Moist Banana Bread

Print Recipe

A classic moist banana bread recipe that is easy to make and perfect for using up ripe bananas. This banana bread is tender, flavorful, and deliciously sweet.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 slices

Ingredients

Scale

1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter, melted
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup (60 ml) buttermilk

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
In a large bowl, mix the melted butter and granulated sugar until smooth and combined.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the vanilla extract.
Add the mashed bananas to the wet ingredients and mix until evenly incorporated.
Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Stir gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and cool completely before slicing.

FAQ

Can I freeze this banana bread? Yes! Wrap it tightly in plastic wrap and store it in the freezer for up to three months. Thaw at room temperature before enjoying.

How do I keep it moist? Avoid overmixing the batter and be sure to not overbake. Let it cool completely before slicing to keep the moisture locked in.

What can I add for extra flavor? A handful of chopped nuts, cinnamon, or chocolate chips work wonderfully to enhance the flavor.

Ready to fill your kitchen with the cozy aroma of freshly baked banana bread? Give this recipe a try and make your moments a little sweeter.