Banana Bread Recipe

I’ve been perfecting this banana bread recipe for years, and I’m convinced it’s the secret to using up those overripe bananas sitting on your counter. What makes this version different isn’t just the incredibly moist texture or the way it fills your kitchen with that irresistible aroma. There’s one simple technique that transforms ordinary ingredients into something your family will beg you to make again.

Recipe

I can promise you with absolute certainty that this is the most perfectly moist, tender banana bread you’ll ever sink your teeth into—and I’m not just saying that because I’ve made it about a hundred times! What makes this recipe truly exceptional is the secret combination of sour cream and an extra egg yolk that creates an incredibly rich, bakery-style crumb that stays soft for days.

I learned this technique from my grandmother who ran a small café, and she always said the best banana bread should be so moist it practically melts in your mouth while still having that perfect dense texture that holds together beautifully when sliced. The moment you open your oven door, you’ll be hit with the most intoxicating aroma of caramelized bananas, warm vanilla, and just a hint of cinnamon that will have your entire house smelling like a cozy bakery.

Each bite delivers deep, sweet banana flavor with subtle notes of brown butter and a tender crumb that’s neither too cake-like nor too heavy—it’s that perfect sweet spot that makes banana bread absolutely irresistible. Trust me when I say this recipe is so foolproof and forgiving that even if you’re new to baking, you’ll pull a gorgeous golden loaf out of your oven that looks and tastes like it came from the best bakery in town.

Ingredients

• Brown sugar (¾ cup) – The molasses content adds complexity that white sugar simply can’t match. Pack it down when measuring!

*Substitute: White sugar works, but add 1 tablespoon molasses for depth.*

• Large egg (1) – Room temperature egg incorporates better and creates a more uniform texture.

Forget to take it out? Quick warm-water bath for 5 minutes.

• Vanilla extract (1 teaspoon) – Pure vanilla only – the artificial stuff tastes hollow next to those gorgeous bananas.

This is where quality shows.

• Baking soda (1 teaspoon) – Your lift agent. Check the expiration date – old baking soda equals flat bread.

*Pro tip: The natural acidity in bananas activates this perfectly.*

• Salt (½ teaspoon) – Never skip this! It amplifies every other flavor and balances the sweetness beautifully.

Optional Game-Changers:

• Chopped walnuts or pecans (½ cup) – Toast them first for 5 minutes to release incredible nutty flavor.
• Mini chocolate chips (⅓ cup) – Because sometimes banana bread needs to be dessert.
• Cinnamon (½ teaspoon) – Adds warmth that makes your kitchen smell like heaven.

How to Make the Best Easy Moist Banana Bread

Start this step first thing—your oven needs time to fully heat up for even baking. A properly preheated oven guarantees your banana bread rises beautifully and develops that golden crust we all love. If you’re using a dark metal pan, reduce the temperature by 25°F to prevent over-browning.

• Mash 3-4 very ripe bananas in a large mixing bowl until mostly smooth, leaving a few small lumps for texture.

The riper your bananas, the sweeter and more flavorful your bread will be—look for bananas with lots of brown spots or even completely brown peels. Use a fork or potato masher, and don’t worry about achieving perfect smoothness. Those little banana chunks add delightful bursts of flavor and keep your bread from being too dense.

• Mix the melted butter into the mashed bananas, stirring until well combined.

Make sure your melted butter has cooled slightly so it doesn’t cook the bananas or create a greasy mixture. This step creates the fat base that keeps your banana bread incredibly moist. If you forgot to melt your butter, cut it into small pieces and microwave in 15-second intervals, stirring between each one.

• Beat in the sugar, egg, and vanilla extract until the mixture looks smooth and slightly glossy.

This is where the magic happens—beating these ingredients together creates the structure for your bread while incorporating air for a lighter texture. The mixture should look cohesive and smell absolutely amazing. Room temperature eggs mix more easily, so if yours are cold, place them in warm water for 5 minutes before cracking.

• In a separate bowl, whisk together the flour, baking soda, and salt.

Whisking your dry ingredients guarantees even distribution of the leavening agent and prevents pockets of baking soda that could create an unpleasant metallic taste. This simple step is your safeguard against uneven rising and ensures every bite tastes perfect.

• Pour the dry ingredients into the banana mixture and fold together gently until just barely combined—you should still see a few streaks of flour.

Here’s where many home bakers go wrong: overmixing develops the gluten in flour, creating tough, chewy banana bread instead of the tender crumb you want. Use a rubber spatula and fold in broad strokes, stopping the moment you don’t see large pockets of dry flour. A few streaks are perfectly fine and will disappear during baking.

• Pour the batter into your prepared loaf pan and gently shake to level the surface.

The batter will be thick but spreadable—this is exactly what you want for a moist, dense banana bread. Don’t worry if the surface isn’t perfectly smooth; it will even out as it bakes. If you’re adding nuts or chocolate chips, fold them in just before transferring to the pan.

• Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.

Start checking at 55 minutes, especially if you’re using a glass pan which conducts heat differently. The top should be golden brown and spring back lightly when touched. Don’t wait for the toothpick to come out completely clean—those few moist crumbs guarantee your banana bread stays perfectly moist rather than dry.

• Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

This cooling step is essential but often skipped—hot banana bread will fall apart when sliced and won’t have developed its final texture yet. The initial 10 minutes in the pan allows the structure to set, while the wire rack prevents the bottom from becoming soggy. Use a thin knife to gently loosen the edges before turning out if needed.

Chef Tips

While banana bread seems straightforward, I’ve learned a few game-changing tricks over the years that’ll take your loaf from good to absolutely incredible.

First, don’t cream butter and sugar—melted butter creates better moisture. Mash bananas with a fork, leaving small chunks for texture.

Here’s where knife skills matter: slice bananas lengthwise and layer on top before baking for beautiful presentation.

For flavor pairing, add a pinch of cardamom or espresso powder to enhance the banana’s natural sweetness.

Always use a toothpick test, but remember the bread continues cooking from residual heat after removing from oven.

Nutrition

Banana bread is a beloved baked good that provides a good source of energy from carbohydrates while offering essential nutrients from bananas and other ingredients. The following nutritional information is based on one slice (approximately 60g) of traditional homemade banana bread.

What You’ll Love About This Recipe

This banana bread recipe has become my absolute go-to whenever I’ve overripe bananas sitting on my counter, and it never fails to fill my kitchen with the most incredible aroma. Whether you’re a beginner baker or someone who’s been making banana bread for years, this recipe strikes the perfect balance between simplicity and amazing results that will have everyone asking for seconds.

Super moist and tender crumb – The secret combination of mashed bananas, a touch of sour cream, and just the right amount of oil creates a banana bread that stays incredibly moist for days, with a texture that’s never dry or crumbly.

Uses simple pantry ingredients**** – You probably already have everything you need in your kitchen right now, from basic flour and sugar to vanilla extract and baking soda, making this recipe perfect for those spontaneous baking moments.

Foolproof mixing method – The one-bowl technique means less cleanup and virtually eliminates the risk of overmixing, so even if you’re new to baking, you’ll get bakery-quality results every single time.

Recipe Card

This classic banana bread recipe creates a moist, flavorful loaf that’s perfect for breakfast, snacking, or dessert. Made with simple pantry ingredients and ripe bananas, this homemade bread delivers the perfect balance of sweetness and banana flavor in every slice.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the sugar, egg, and vanilla extract.
5. Sprinkle the baking soda and salt over the mixture and mix in.
6. Add the flour and stir until just combined. Don’t overmix.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes:

Use very ripe bananas with brown spots for the best flavor and sweetness.

The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Equipment:

Loaf pan (4×8 inch), mixing bowl, fork, measuring cups and spoons

Time:

Prep time: 10 minutes

Cooking time: 60-65 minutes

Cuisine: American

Serving: 8-10 slices