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Sliced banana bread loaf on a wooden cutting board, moist golden crumb visible, walnuts throughout, rustic kitchen background with ripe bananas nearby, warm lighting
Sarah Mitchell

Classic Banana Bread (Moist and Tender)

Every home cook needs a banana bread recipe they can make with their eyes closed, and this is mine. I've tested dozens of versions over the years, and this one wins every time because it's incredibly moist without being dense, and the banana flavor actually comes through instead of hiding behind too much sugar or spice.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas, mashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup walnuts, chopped (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small chunks remaining.
  3. Mix in the melted butter, then stir in the sugar, beaten egg, and vanilla extract.
  4. Sprinkle the baking soda and salt over the mixture and stir to combine.
  5. Gently fold in the flour until just combined — do not overmix. A few streaks of flour are fine.
  6. Fold in the chopped walnuts if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

The number one mistake people make with banana bread is overmixing the batter — this develops the gluten and makes the bread tough. Mix until the flour just disappears and stop. For an extra-moist loaf, add a tablespoon of sour cream or Greek yogurt to the batter.