moist simple banana bread recipe

Written ByJenny Smyth Posted on
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The Best moist simple banana bread recipe

I’ve been making this moist simple banana bread recipe for years, and it’s always a hit with my family. The recipe is easy to follow and requires minimal ingredients, making it perfect for a quick breakfast or snack.

I love that it’s made with ripe bananas, which gives it a sweet and comforting flavor. My kids can’t get enough of the soft, fluffy texture and the subtle sweetness of the bread.

I’ve even taken this recipe to family gatherings and potlucks, where it’s always devoured in minutes. What I love most about this recipe is that it’s incredibly versatile – you can serve it as is, or add in nuts or chocolate chips for extra flavor.

Plus, it’s a great way to use up ripe bananas that are otherwise destined for the trash. The best part?

This recipe is also relatively healthy, with whole wheat flour and minimal added sugars. I like to think of this recipe as a hug in a loaf pan – it’s warm, comforting, and always makes me feel better when I’m feeling down.

Moist Simple Banana Bread

4.6 from 857 votes

A simple and moist banana bread recipe perfect for using up ripe bananas. This classic recipe is easy to make and delicious to eat.

Prep Time10 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour
Servings: 10Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

Wet Ingredients

3 ripe bananas
1/3 cup melted butter
1/2 cup sugar
1 egg beaten

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or non-stick spray.
3In a mixing bowl, mash the ripe bananas with a fork until smooth.
4Stir in the melted butter and sugar until well combined.
5Beat in the egg.
6Mix in the flour, baking soda and salt.
7Stir until just combined and no dry flour remains.
8Be careful not to overmix.
9Pour the batter into the prepared loaf pan.
10The batter should be thick and the pan should be about 2/3 full.
11Bake in the preheated oven for 50 to 55 minutes.
12The bread is done when a toothpick inserted into the center comes out clean.
13If the top starts to brown too quickly, cover it loosely with aluminum foil.
14Allow the banana bread to cool in the pan for 10 minutes.
15Then, remove it from the pan and let it cool completely on a wire rack.

🔧Equipment

Mixing bowl
Loaf pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 5g💛Saturated Fat: 2g❤️Cholesterol: 20mg🧂Sodium: 300mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 3g

📝Notes

Tips: For added flavor, you can mix in nuts or chocolate chips. Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

This moist simple banana bread recipe is always a good idea for any occasion. It is perfect for family gatherings, potlucks, or just a quiet afternoon at home.

It is a great recipe to have on hand for whenever you want a delicious treat. It is also a healthy option, as bananas are a great source of potassium and the whole wheat flour adds fiber and nutrients.

You can easily double the recipe to make a larger loaf or to have extra for sharing. The extra loaf can be frozen and saved for later.

It is a great way to have a delicious treat on hand for whenever you want it.

❓ Frequently Asked Questions About Moist Banana Bread

1. Can I use regular milk instead of buttermilk?

You can use regular milk instead of buttermilk in this recipe. To make a buttermilk substitute, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using it in the recipe. This will help to achieve the same tangy flavor and moisture that buttermilk provides.

2. Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour instead of whole wheat flour in this recipe. If you prefer a lighter and softer texture, you can use all-purpose flour. If you want to use whole wheat flour, you can substitute up to half of the all-purpose flour with whole wheat flour.

3. Can I freeze banana bread?

Yes, you can freeze banana bread. Once the banana bread is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container and freeze for up to 3 months. When you are ready to eat it, thaw it overnight in the refrigerator and then warm it in the oven or microwave.

4. Can I use a different type of sweetener?

You can use a different type of sweetener in this recipe. If you prefer a less processed sweetener, you can use honey or maple syrup. You can also use coconut sugar or brown sugar. Keep in mind that using a different sweetener may change the flavor and texture of the banana bread. If you use a liquid sweetener like honey or maple syrup, you may need to adjust the amount of liquid in the recipe.

5. Can I make this recipe without eggs?

Yes, you can make this recipe without eggs. If you are looking to make a vegan version of this recipe, you can use a flaxseed egg or a chia seed egg. To make a flaxseed egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes before using it in the recipe. To make a chia seed egg, mix 1 tablespoon of chia seeds with 2.5 tablespoons of water. Let it sit for 5 minutes before using it in the recipe.

6. Can I make this recipe without nuts?

Yes, you can make this recipe without nuts. If you have a nut allergy or prefer to leave them out, you can simply omit the nuts from the recipe. You can also add in other ingredients like chocolate chips, dried fruits, or a swirl of cream cheese to make up for the lack of nuts. This recipe is very versatile and can be adapted to your liking.

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