Classic Moist Banana Bread
A soft, moist banana bread packed with sweet ripe bananas and warm vanilla flavor.
About this recipe
Turn overripe bananas into a bakery-style loaf that's soft, tender, and full of natural sweetness. This easy banana bread comes together with pantry staples, making it perfect for breakfast, afternoon coffee, or a simple homemade dessert.
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Ingredients
For 10 servings
- 🍌 300 g Ripe bananas (3 bananas)
- 🧈115 g Unsalted butter (melted)
- 🍬150 g Brown sugar
- 🥚100 g 2 Large eggs
- 🌿 1 tsp Vanilla extract
- 🌾 250 g All-purpose flour
- 🥄1 tsp Baking powder
- 🥄1 tsp Baking soda
- 🧂0.5 tsp Salt
Instructions
8 steps · 75 minutes active
- 1
Prepare the oven
Preheat the oven to 175°C. Grease and line a loaf pan with baking parchment.
350°F - 2
Mash the bananas
Mash the ripe bananas in a large bowl until mostly smooth with only a few small lumps remaining.
Tip: The darker the bananas, the sweeter and more flavorful your loaf will be. - 3
Mix the wet ingredients
Whisk together the melted butter, brown sugar, eggs, and vanilla extract until smooth. Stir in the mashed bananas.
- 4
Combine the dry ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- 5
Make the batter
Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the loaf soft and tender.
Tip: A few streaks of flour are perfectly fine. - 6
Fill the pan
Transfer the batter into the prepared loaf pan and smooth the surface. Optional: Place a sliced banana on top for a bakery-style finish.
- 7
Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
350°F/175°C60 minutes - 8
Cool before slicing
Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
15 minutes
Nutrition Facts
Per serving · 10 servings per recipe
| Calories | 268 kcal |
|---|---|
| Protein | 4 g |
| Total Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Total Sugar | 18 g |
| Total Fat | 14 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
Use bananas with heavily speckled or nearly black skins for the richest banana flavor and natural sweetness.
Avoid overmixing the batter once the flour is added. Gentle folding produces a lighter, softer crumb.
Wrap the cooled loaf tightly and let it rest overnight. Banana bread often tastes even better the following day as the flavors continue to develop.
Frequently Asked Questions
Common questions about this recipe.
Can I make this recipe ahead of time?+
Most dessert recipes benefit from being made a day in advance — flavors deepen and textures set. Check the recipe notes for specific make-ahead instructions and storage times.
How should I store leftovers?+
Store covered in the refrigerator for up to 4 days, unless the recipe specifies otherwise. Bring to room temperature before serving for the best texture and flavor.
Can I freeze this dessert?+
Most baked desserts freeze well for up to 3 months when wrapped tightly in plastic wrap and stored in an airtight container. Thaw overnight in the refrigerator.
Can I halve or double the recipe?+
Yes — use the servings scaler on this page to adjust all ingredient quantities automatically. Baking times may need slight adjustments; use visual cues (color, jiggle, toothpick test) to judge doneness.
Pastry chef and recipe developer. Founder of Celestial Confections. Trained at Le Cordon Bleu Paris.
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