I was about to throw away 3 overripe bananas... then I remembered my grandma’s *easy moist banana bread recipe*.
10 minutes of prep for easy moist banana bread, 1 bowl, and no mixer needed.
An hour later my kitchen smelled like brown sugar and vanilla, and I had the softest homemade banana bread I’ve made all year.
If you’ve been searching for the *best banana bread recipe* that actually stays moist for days, this is it.
No dry loaf. No complicated steps. Just ripe bananas + pantry staples.
best banana bread recipe,
Here you go — classic moist Homemade banana bread from scratch 🍌🍞
Easy Banana Bread Recipe:
Makes 1 loaf | 10 min prep | 55-60 min bake
Ingredients:
- Bananas: 3 ripe ones, mashed — the browner the better
- Flour: 1 3/4 cups all-purpose flour
- Sugar: 1/2 cup brown sugar + 1/4 cup white sugar
- Butter: 1/3 cup melted, or 1/3 cup oil
- Eggs: 2 large
- Baking soda: 1/2 tsp
- Salt: 1 pinch
- Vanilla: 1 tsp
- Cinnamon: 1/2 tsp optional
- Milk 1/2 cup
- Add-ins: 1/2 cup chopped walnuts or chocolate chips optional
Steps:
1. Prep: Preheat oven to 175°C / 350°F. Grease a 9x5 loaf pan.
2. Mash + Mix wet: In a big bowl, mash bananas. Stir in melted butter, both sugars, brown sugar, eggs, and vanilla.
3. Mix dry: Add flour, baking soda,baking powder salt, and cinnamon(optional)add milk half cup. Stir just until combined. Don’t overmix or it gets dense.
4. Fold-ins: Add nuts/chocolate chips if using.
5. Bake: Pour into pan. Bake 55-60 min. It’s done when a toothpick comes out clean.
6. Cool: Let it sit 10 min in pan, then move to a rack. Slice once it’s cooled a bit.
Tips for best results:
- Super ripe bananas: Black spots = more flavor + sweetness
- Moist crumb: Don’t overmix, and don’t overbake
- Storage: 3 days on counter wrapped, or freeze slices for up to 3 months
Are you baking this today?
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