Moist and Easy Banana Bread Recipe with Ripe Bananas

There’s something magical about the smell of banana bread baking in the oven—it’s the kind of scent that fills the house with warmth and nostalgia.

Every time I bake a loaf, I’m instantly transported back to lazy Sunday mornings, sipping coffee with this tender, banana-rich treat in hand.

This banana bread recipe has become my go-to whenever I spot those overripe bananas on the counter (or tucked away in the freezer).

It’s simple, foolproof, and tastes like comfort in every bite. If you love a soft crumb, golden crust, and bold banana flavor, you’re in for a treat.

Why You’ll Love This Recipe

What sets this recipe apart is how beautifully balanced it is.

It’s not overly sweet, and the texture is unbelievably moist thanks to the ripe bananas and melted butter.

Whether you’re a seasoned baker or just starting out, this is one of those recipes that always delivers.

Plus, it’s a great way to use up bananas that are past their prime!

What You’ll Need (Ingredient Highlights)

Ripe bananas: The riper, the better. Brown spots mean sweet, bold flavor.

If you’re using frozen bananas, let them thaw before mashing.

Melted butter: Gives the bread richness and tenderness.

Egg: Binds everything together and adds moisture.

Sugar: Balances the banana’s natural sweetness. You can adjust to taste.

Vanilla extract: Enhances the flavor and adds warmth.

Baking soda: Our leavening agent for that lovely rise.

Salt: A small amount brings out all the flavors.

All-purpose flour: Provides structure without making the bread too dense.

Pro Tips Before You Start

Use overripe bananas: They mash easier and have a much deeper banana flavor.

Don’t overmix the batter: Once you add the flour, stir until just combined.

Let it cool in the pan for 10–15 minutes before removing, or the bread might break.

Customize it! Add chocolate chips, walnuts, or a cinnamon swirl if you’re feeling fancy.

How to Make Moist Banana Bread

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 5×9-inch loaf pan with cooking spray or line it with parchmen paper for easy removal.

Step 2: Prepare the Bananas

Peel your bananas and mash them in a large bowl.

If you’re using frozen bananas, thaw them first and drain off any excess liquid before mashing.

Step 3: Mix the Wet Ingredients

Add the melted butter to the mashed bananas and stir to combine.

Then add the egg, sugar, and vanilla extract. Stir until smooth.

Step 4: Add the Dry Ingredients

Sprinkle in the baking soda and salt, then add the flour.

Stir just until there are no more streaks of flour—do not overmix, or the bread could turn tough.

Step 5: Bake the Banana Bread

Pour the batter into your prepared loaf pan and smooth the top.

Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 6: Cool and Slice

Remove the bread from the oven and let it cool in the pan on a wire rack for about 10–15 minutes.

Then carefully transfer it out of the pan and let it cool completely before slicing.

What to Serve It With

This banana bread is amazing all on its own, but here are a few ideas to elevate your experience:

A smear of butter or cream cheese

A drizzle of honey or peanut butter

Toasted and topped with yogurt and berries for breakfast

Served with coffee or a chai latte for a cozy afternoon snack

Variations / Substitutions

Add-ins: Fold in ½ cup of chopped walnuts, pecans, or chocolate chips for extra texture.

Sweetener swap: Use coconut sugar or a honey/maple syrup blend for a refined sugar-free option.

Gluten-free: Substitute with a 1:1 gluten-free baking flour mix.

Egg-free: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Storage & Leftovers

Room temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps well for up to a week—just bring to room temp before serving for best texture.

Freezer: Slice and freeze in individual portions wrapped in plastic wrap, then store in a zip-top bag for up to 3 months.

FAQs

Can I use frozen bananas for banana bread?
Yes! Just thaw them and drain off any extra liquid before mashing.

How ripe should the bananas be?
The darker, the better. Black-spotted bananas are perfect—they’re soft, sweet, and full of flavor.

Can I make this banana bread gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend for best results.

Why is my banana bread too dense?
It’s likely due to overmixing or not using enough leavening. Stir gently and measure accurately!

Can I add nuts or chocolate chips?
Yes! Stir in up to ½ cup of chopped nuts or chocolate chips right before baking.

Do I need to refrigerate banana bread?
Not necessarily. It keeps well on the counter for a few days, but refrigerating can extend shelf life.

How can I make it healthier?
You can reduce sugar slightly, use whole wheat flour, or add flaxseed for fiber.

Final Thoughts

This banana bread is more than just a recipe—it’s a little moment of joy baked into your day.

Whether it’s a weekend tradition or a midweek pick-me-up, this loaf never disappoints.

It’s warm, inviting, and wonderfully easy to make. I hope you’ll enjoy it as much as I do.