Ultra-moist, bakery-style loaf
This truly is the best banana bread—soft, moist, and packed with rich banana flavor in every bite. Made with simple pantry staples and overripe bananas, this classic recipe is foolproof and perfect for busy mornings, cozy weekends, or last-minute baking cravings. It comes together in one bowl, no mixer needed, and fills your kitchen with that irresistible warm-banana aroma everyone loves. Whether you enjoy it plain, studded with nuts, or loaded with chocolate chips, this banana bread turns out tender and flavorful every single time. It’s the kind of recipe you’ll save, pin, and bake on repeat. 🍞✨
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10 slices
📝 Ingredients
- 3 very ripe bananas, mashed
- ½ cup unsalted butter, melted and cooled
- ¾ cup brown sugar (light or dark)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ cups all-purpose flour
- ½ cup chopped walnuts or chocolate chips (optional)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Fork or potato masher
- Whisk
- Measuring cups & spoons
- Rubber spatula
- 9×5-inch loaf pan
- Parchment paper (optional)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 350°F (175°C). Line or grease your loaf pan.
- Mash bananas in a large bowl until mostly smooth.
- Whisk in melted butter and brown sugar until glossy and well combined.
- Add egg and vanilla, mixing just until incorporated.
- Sprinkle in baking soda, salt, and cinnamon; stir gently.
- Fold in flour until just combined—do not overmix (a few streaks are okay).
- Stir in nuts or chocolate chips if using 🍫
- Pour batter into pan, smooth the top, and bake for 50–60 minutes until a toothpick comes out clean.
- Cool for 10 minutes, then remove from pan and cool completely before slicing 🍌✨
💡 Pro Tips
- The riper the bananas (almost black), the sweeter and moister the bread.
- Don’t overmix—this keeps the crumb tender, not dense.
- Tent loosely with foil if the top browns too quickly.
- Banana bread tastes even better the next day!