This banana bread recipe is one of those go-to classics that never disappoints. It’s moist, comforting, and impossibly simple to make — no fancy equipment or exotic ingredients required. Just a bowl, a fork, and a few ripe bananas. Whether I’m baking for a busy weekday breakfast or gifting a loaf to a neighbor, this recipe delivers every single time. It’s fast, flexible, and always makes the house smell amazing.

Easy Moist Banana Bread Recipe That Melts in Your Mouth

Why You’ll Love This Recipe

I love how forgiving and simple this banana bread recipe is. I don’t need a mixer or multiple bowls, and I can usually throw it together in under ten minutes. It’s also one of those recipes that’s easy to personalize — whether I’m adding nuts, chocolate chips, or a seasonal twist like pumpkin spice.

Here’s why this banana bread is always a hit:

One bowl, no mess
Quick 10-minute prep time
Pantry staple ingredients
Incredibly moist, never dry
Perfect for breakfast, snacks, or gifting
Kid-approved and freezer-friendly

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar (I sometimes reduce it to 1/2 cup for a lighter sweetness)
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Directions

I start by preheating my oven to 350°F (175°C).
Then I grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, I mash the bananas until smooth with a fork.
I stir in the melted butter until fully combined.
Next, I mix in the sugar, beaten egg, and vanilla extract until the mixture is smooth.
I sprinkle the baking soda and salt evenly over the mixture and stir gently.
I add the flour last, folding it in just until no white streaks remain — I never overmix it.
I pour the batter into the loaf pan and smooth the top.
Then it goes into the oven to bake for 50 to 60 minutes. I check doneness by inserting a toothpick into the center — if it comes out clean, it’s ready.
Once baked, I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes 1 standard 9×5-inch loaf, which I typically slice into 8 generous pieces.

Prep Time: 10 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 10 minutes
Servings: 8 slices

Variations

There are so many fun ways I like to change up this banana bread to match the mood or the season:

Mix-ins (add up to 1 cup total):

Chocolate chips
Chopped walnuts or pecans
Blueberries (tossed in a little flour first)
Shredded coconut
Diced apples
A spoonful of peanut butter
A pinch of cinnamon or nutmeg

Seasonal Twists:

Fall: Pumpkin puree and pumpkin spice
Winter: Peppermint extract and a sugar glaze
Spring: Strawberries and a squeeze of lemon
Summer: Pineapple and toasted coconut

I also sometimes pour the batter into muffin tins and bake at 350°F for 20–25 minutes for a faster option.

Storage/Reheating

Keeping this banana bread moist is key, and it’s surprisingly easy:

Room temperature: I wrap it tightly in plastic wrap or foil once it’s completely cool. It stays fresh for 3–4 days.
Freezer: I freeze the whole loaf or individual slices wrapped in foil and placed in a freezer bag. It keeps for up to 3 months.
Reheating: I pop a slice in the microwave for 10–15 seconds to bring back that fresh-baked warmth. If I’m reheating from frozen, I let it thaw at room temp first.

I never refrigerate it — that tends to dry it out.

FAQs

How ripe should bananas be for banana bread?

I always use bananas that are very ripe — nearly black, soft, and sweet. The darker they are, the more flavor and moisture they bring to the bread.

Can I make this banana bread without eggs?

Yes, I can swap the egg with 1/4 cup of applesauce or mashed banana. It slightly changes the texture but still works great for a vegan-friendly version.

Why did my banana bread come out dry?

That usually happens if the bananas weren’t ripe enough, if I added too much flour, or if I overbaked it. I make sure to spoon and level my flour and always check the bread around the 50-minute mark.

Can I use frozen bananas?

Absolutely — I just make sure they’re fully thawed and I drain any excess liquid before using them in the batter to avoid extra moisture.

How do I know when banana bread is done?

I insert a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, it’s ready. If there’s wet batter on it, I give it 5 more minutes and check again.

Conclusion

This banana bread recipe is the definition of easy comfort food. It’s one of those rare bakes that I can whip up without planning or fuss, and it always delivers. I love how I can keep it classic or dress it up depending on what I have in the pantry or the time of year.