Moist Banana Bread Recipe - Spend With Pennies

Nothing’s better than a slice of freshly baked moist banana bread any time of day.

This banana bread recipe combines overripe bananas and a handful of pantry ingredients into a soft moist loaf.

a stack of banana bread with butter on top

It’s a moist banana bread recipe that’s easy to make
It uses ripe bananas and pantry staples, so it’s easy to make at any time.
While this is a classic banana bread, feel free to add chocolate chips or nuts.
It’s a delicious snack or dessert with lots of banana flavor.
Banana bread freezes beautifully as a whole loaf or slices.

ingredients to make Classic Banana Bread

Ingredients for Banana Bread

Bananas: The darker the banana, the better the flavor. Peels should be dark yellow with lots of brown spots and very soft. To ripen bananas quickly bake them in the oven at 350°F until the peels turn black, about 15 minutes. Cool before using.

Flour: This recipe uses AP (all-purpose) flour as the base. You can replace up to ⅔ cup of the AP flour with whole wheat flour.

Baking Soda: Baking soda helps the loaf to rise.

Butter: Use unsalted butter in this recipe. If you have salted butter, skip the salt in the recipe. You can replace some of the butter with applesauce; however, the texture may change slightly.

Sugar: Sugar adds sweetness, of course, but it also contributes to the texture of this banana bread recipe. Reducing the sugar is not recommended.

If you have ripe bananas but are short on time, freeze them for later.

Peel the bananas, place them in a medium freezer bag, and freeze for up to 4 months. To use, thaw and drain excess liquid before using.

Add-Ins

PRO TIP: Toss any add-ins with some flour to stay suspended in the batter as it bakes.

Add toasted nuts such as walnuts or pecans.
Top the loaf with pumpkin or sunflower seeds.
Add mini chocolate chips or frozen blueberries for a sweet treat.

Classic Banana Bread in the loaf pan before baking

How to Make Moist Banana Bread

Whisk flour, baking soda, salt, and cinnamon in a small bowl (recipe below).
Cream butter and both sugars with an electric mixer until fluffy. Add eggs and vanilla. Stir in mashed bananas.
Add the dry ingredients to the banana mixture and stir until just combined.
Pour batter into a prepared pan and bake until a toothpick comes out clean. Cool completely before serving.

Storing Banana Bread

For best results, keep moist banana bread in a covered container at room temperature for up to 5 days. Heat slices in the microwave or toaster, if desired.

Freeze loaves or slices by tightly wrapping them in plastic wrap or storing them in an airtight container for up to 4 months.

More Great Banana Recipes

Bananas aren’t just for bread, they’re great for muffings and more!

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Moist Banana Bread

A mildly sweet and moist quick bread that everyone loves, this easy banana bread recipe will be your go-to!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350°F. Grease and flour (or line with parchment paper) an 8×4-inch loaf pan.
Mash the bananas with a fork to make 1 ⅓ cups mashed banana.
In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a separate medium bowl, add butter, brown sugar, and white sugar. Mix with a hand mixer on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla and mix well. Stir in mashed bananas.
Add the dry ingredients to the banana mixture and stir just until combined, do not overmix.
Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes or until a toothpick comes out clean. Do not overbake.
Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack.

To ripen bananas quickly: Bake in a 350°F oven for 15 minutes or until the peels turn black. Cool completely before using.
Be sure to measure the flour correctly by spooning it into a measuring cup, not scooping it with the measuring cup.
Do not overbake. Ovens can vary; be sure to check your bread at least 10 minutes early. Remove from the pan to cool completely.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert

Cuisine American

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