The Best Ever Moist Banana Bread

The Best Ever Moist Banana Bread 🍞 (Don’t Let Those Ripe Bananas Go to Waste!)

Okay, who else has way too many ripe bananas sitting on their counter right now?! Don’t even think about tossing them! This banana bread recipe is about to become your go-to. It’s ridiculously moist, packed with flavor, and fills your kitchen with the most amazing smell while it bakes. Bonus: it’s easy as can be!

A no-fuss, crowd-pleasing banana bread you’ll bake again and again

 Equipment You’ll Need

• Mixing bowls
• Fork or potato masher (for those bananas)
• Whisk or spoon
• Standard loaf pan
• Wire rack for cooling

 Ingredients

• 1½ cups (200g) all-purpose flour
• 2-3 ripe bananas, mashed
• 2 large eggs
• ⅓ cup (75g) melted butter
• ¼ cup (50g) brown sugar
• ½ cup (100g) granulated sugar
• ½ cup (120ml) milk
• 1 tsp (4g) baking powder
• 1 tsp (5g) baking soda
• ¼ tsp cinnamon powder
• 1 tsp (5ml) vanilla essence
• ¼ tsp salt

 Instructions

1.  Preheat & Prep:
   Set your oven to 350°F (175°C). Grease and flour a standard loaf pan so your bread slides out easily later.
2.  Mash the Bananas:
   In a large bowl, mash your ripe bananas with a fork until mostly smooth — a few small lumps are fine (they add character!).
3.  Mix Wet Ingredients:
   To the mashed bananas, add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence. Whisk it all together until well combined and smooth.
4.  Mix Dry Ingredients:
   In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
5.  Combine:
   Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix! A few small flour streaks or lumps are okay — that’s the secret to a tender loaf.
6.  Bake:
   Pour the batter into your prepared pan and pop it in the oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil for the last 10-15 minutes.
7.  Cool:
   Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (if you can wait that long!).

 Extra Tips & Variations

• Love nuts? Add ½ cup chopped walnuts or pecans for crunch.
• Feeling indulgent? Stir in ½ cup chocolate chips for banana-chocolate bliss.
• Want extra banana flavor? Use 3 bananas instead of 2.
• This bread freezes beautifully — just wrap slices individually for easy grab-and-go treats.

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Best Ever Moist Banana Bread

A simple, ultra-moist banana bread that’s packed with flavor and perfect for using up ripe bananas.

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Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups all-purpose flour
• 2-3 ripe bananas mashed
• 2 large eggs
• ⅓ cup melted butter
• ¼ cup brown sugar
• ½ cup granulated sugar
• ½ cup milk
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp cinnamon
• 1 tsp vanilla essence
• ¼ tsp salt

Equipment

• mixing bowls
• Fork or potato masher (for those bananas)
• Whisk or spoon
• Standard loaf pan
• Wire rack for cooling

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. Mash bananas in a large bowl. Add melted butter, sugars, eggs, milk, and vanilla; whisk until smooth.
3. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
4. Stir dry ingredients into wet until just combined.
5. Pour into pan; bake 50-60 min until toothpick comes out clean.
6. Cool 10 min in pan, then transfer to wire rack.

Notes

Add nuts or chocolate chips for variety.

Loaf freezes well; slice before freezing for easy portions.

This moist banana bread is pure comfort in loaf form. Enjoy a slice warm with butter, pack it in lunchboxes, or serve it up with coffee or tea. Once you try it, you’ll be looking for excuses to let your bananas get ripe!