There’s something magical about the aroma of banana bread wafting through the kitchen on a lazy afternoon.

I still remember the first time I made it — standing barefoot on a cool tile floor, stirring overripe bananas into a warm, buttery batter.

One bite in, and it was like wrapping myself in a hug.

Whether you’re baking for comfort, sharing with friends, or simply saving those bananas from going to waste, this recipe always delivers golden, moist perfection.

Why You’ll Love This Banana Bread

Made with pantry staples you already have

Moist, tender, and flavorful

No mixer required — just a bowl and spoon

Perfect for breakfast, snacks, or gifting

Freezes beautifully

What You’ll Need (Ingredient Highlights)

Ripe bananas – The darker, the better. They bring intense banana flavor and natural sweetness.

Melted butter – Adds richness and helps create that soft, moist crumb.

Sugar – Adjustable to your taste (I like using a little less).

Egg – Binds everything and adds structure.

Vanilla extract – For cozy, bakery-style depth.

Baking soda + salt – Just the right balance for leavening and flavor.

All-purpose flour – The base that brings it all together.

Pro Tips Before You Start

Use overripe bananas — the mushier and more brown-spotted, the better.

Don’t overmix once you add the flour; it keeps the texture tender.

Let it cool a bit before slicing for cleaner cuts.

Want extra flair? Toss in some chopped walnuts or chocolate chips!

How to Make Moist Banana Bread

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).

Grease a standard loaf pan with butter or nonstick spray.

Step 2: Mash the Bananas
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.

Step 3: Add Wet Ingredients
Stir in melted butter until well incorporated.

Then mix in sugar, beaten egg, and vanilla extract.

Step 4: Add Dry Ingredients
Sprinkle in the baking soda and a pinch of salt. Stir gently.

Add flour and mix until just combined — no streaks of white should remain, but don’t overwork the batter.

Step 5: Pour and Bake
Pour the batter into the prepared loaf pan.

Smooth the top with a spatula.

Step 6: Bake
Bake for 50–60 minutes.

Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.

Step 7: Cool and Slice
Allow to cool in the pan for 10–15 minutes, then transfer to a wire rack.

Slice when slightly warm or fully cooled.

What to Serve It With

A hot mug of coffee or chai

A slather of peanut butter or honey butter

Fresh berries or Greek yogurt on the side

A scoop of vanilla ice cream for dessert

Variations / Substitutions

Swap some flour for whole wheat for a nuttier flavor

Add ½ cup of chopped walnuts or pecans for crunch

Mix in chocolate chips for a treat

Use brown sugar instead of white for a deeper caramel flavor

Storage & Leftovers

Room temp: Wrap tightly in foil or plastic and keep for 3–4 days.

Fridge: Store in an airtight container for up to a week.

Freeze: Wrap in foil and place in a zip-top bag. Freeze up to 3 months.

Slice before freezing for quick grab-and-go!

FAQs

Can I use frozen bananas?
Yes, just thaw them completely and drain any excess liquid before mashing.

What if I don’t have vanilla extract?
You can skip it or use a touch of maple syrup or almond extract instead.

Can I make this gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend.

Why is my banana bread dry?
It was likely overbaked or had too much flour. Be careful not to overmix.

Can I double the recipe?
Absolutely! Use two loaf pans and rotate them halfway through baking.

How do I make muffins instead?
Scoop into muffin tins and bake at 350°F for 18–22 minutes.

Can I reduce the sugar?
Yes! Feel free to use ½ cup or even less if your bananas are very sweet.

Final Thoughts

This banana bread is my go-to comfort bake — simple, satisfying, and endlessly adaptable.

It’s the kind of recipe you’ll make again and again, whether you’re using up bananas or baking for someone you love. I hope it brings you as much joy as it brings me.

The Boat Shed Kitchen