This super moist banana bread is the classic one-bowl loaf, with a tender, buttery crumb that stays soft for days. Mashed ripe bananas, melted butter, and a little baking soda are all you need for a reliable, no-mixer recipe that bakes in about an hour. It is easy enough for beginners and easy to customize with nuts or chocolate chips.
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Why This Super Moist Banana Bread Works
Melted butter coats the flour and keeps the crumb soft, and very ripe bananas add sweetness and moisture. Baking soda reacts with the acid in the bananas to give the loaf a gentle rise. Mixing by hand just until combined keeps the bread from turning tough or gummy.
- One bowl, ten minutes of prep.
- Tender, moist crumb that lasts for days.
- Pantry ingredients only.
- Simple base for nuts, chocolate, or spices.
Ingredients
The full amounts are in the recipe card below.
- 3 very ripe bananas, mashed (about 1 1/3 cups)
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten, and 1 teaspoon vanilla extract
- 1 teaspoon baking soda and a pinch of salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
Measure the flour by spooning it into the cup and leveling it off. Packing it makes the loaf dry and dense.
How to Make Super Moist Banana Bread
Heat the Oven and Prep the Pan
Heat the oven to 350°F (175°C). Grease a 9×5-inch or 8×4-inch loaf pan, or line it with parchment.
Mash the Bananas
In a large bowl, mash the bananas with a fork until mostly smooth, leaving a few small lumps if you like. Stir in the melted butter.
Add the Rest
Mix in the baking soda and salt, then the sugar, egg, and vanilla. Add the flour and stir gently until just combined. Fold in nuts or chocolate chips if using.
Bake
Pour the batter into the pan and bake for 55 to 65 minutes, until a toothpick in the center comes out clean or with a few dry crumbs. If the top gets dark before the center is done, tent it with foil.
Cool
Cool in the pan for 10 minutes, then move the loaf to a wire rack and cool fully before slicing for clean cuts.
How to Serve Super Moist Banana Bread
Serve slices plain, toasted with butter, or spread with cream cheese or peanut butter. For a fancier loaf, try our banana bread with yogurt or the cinnamon crunch banana bread.
How to Store and Reheat
Wrap the cooled loaf tightly and store it at room temperature for up to 4 days, or refrigerate for up to a week. Freeze whole or sliced for up to 3 months. Thaw at room temperature and warm slices briefly in the microwave or toaster.
Tips and Variations
- Use bananas with lots of brown spots for the best flavor.
- Stir only until the flour disappears.
- Reduce the sugar to 1/2 cup for a less sweet loaf.
- Add a teaspoon of cinnamon or a pinch of nutmeg.
- Bake as muffins for about 20 minutes.
- Try a different twist with our banana bread with two bananas.
- Prefer a classic? See our banana bread recipe.
FAQ
How do I keep banana bread moist?
Use ripe bananas, do not overbake, and wrap the loaf tightly once cool. Melted butter and correct flour measuring also help.
Why did my banana bread sink in the middle?
It was probably underbaked or the oven door was opened early. Bake until a toothpick comes out clean.
Can I use frozen bananas?
Yes. Thaw them, drain off excess liquid if there is a lot, and mash as usual.
Do I need to use butter?
Butter gives the best flavor, but oil works in a pinch, using about 1/3 cup.
How many bananas do I need?
About 3 medium bananas, or roughly 1 1/3 cups mashed. Two large bananas also work.
Super Moist Banana Bread
Ingredients
Main Ingredients
- 3 very ripe bananas mashed, about 1 1/3 cups
- ⅓ cup unsalted butter melted
- ¾ cup granulated sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 pinch salt
- 1.5 cups all-purpose flour
- ½ cup walnuts or chocolate chips optional
Instructions
Cooking
- Heat the oven to 350°F (175°C) and grease a loaf pan.
- Mash the bananas in a large bowl and stir in the melted butter.
- Mix in the baking soda and salt, then the sugar, egg, and vanilla. Stir in the flour until just combined. Fold in nuts or chocolate chips if using.
- Pour into the pan and bake 55 to 65 minutes until a toothpick comes out clean.
- Cool in the pan 10 minutes, then cool on a wire rack before slicing.
