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Very Easy Banana Bread Recipe: Super Moist & Delicious

This foolproof banana bread recipe delivers incredible results every time, perfect for both beginner and experienced bakers. The recipe creates an incredibly moist, tender crumb using overripe bananas and a straightforward mixing method that balances sweetness and banana flavor perfectly.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 large very ripe bananas (the more spotted, the better!)
  • ⅓ cup melted butter or coconut oil
  • ¾ cup brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups all-purpose flour
  • ½ cup chopped walnuts or chocolate chips (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper. Mash your ripe bananas in a medium bowl until smooth with a few small chunks remaining.
  2. In a large mixing bowl, whisk together the melted butter and brown sugar until well combined. Add the egg and vanilla extract, mixing until smooth. Stir in the mashed bananas.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix!
  4. If using walnuts or chocolate chips, fold them into the batter gently. The batter will be thick but pourable.
  5. Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This waiting period is crucial for the perfect texture!

Notes

Use very ripe bananas with brown spots for best results. Don't overmix the batter to avoid tough bread. Test for doneness starting at 50 minutes. Store in airtight container at room temperature for up to 3 days or freeze for 3 months.