Classic Moist Banana Bread Recipe (Easy, One Bowl)
Classic Moist Banana Bread
America’s most-searched recipe – one bowl, no mixer, ready in just over an hour.
The StoryIf there’s one recipe every home cook should have memorized, it’s this banana bread recipe – banana bread is the single most-searched recipe in the entire country, and for good reason. It’s the best thing to do with those spotty, over-ripe bananas sitting on your counter, it costs pennies a slice, and it comes together in one bowl with no mixer required.
I’ve made this loaf more times than I can count, and the trick that took it from “good” to “bakery-level” was switching from mashing the bananas with a fork to really beating them until smooth – it makes the crumb noticeably more tender.
Ingredients
- 3 large very ripe bananas (the more brown spots, the better)
- 1/3 cup melted unsalted butter
- 3/4 cup granulated sugar (or 1/2 cup for less sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 4×8-inch loaf pan.
- Mash the bananas until smooth in a large bowl, then stir in the melted butter.
- Mix in the sugar, beaten egg, and vanilla extract.
- Sprinkle in the baking soda and salt, then stir.
- Add the flour last, mixing just until no dry streaks remain. Fold in nuts or chips if using.
- Pour into the pan and bake 55-60 minutes, until a toothpick comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack to cool completely before slicing.
Baker’s Tip
Room-temperature egg and butter blend more evenly. For extra moisture, swap 2 tablespoons of butter for sour cream or Greek yogurt. This loaf freezes beautifully for up to 3 months, wrapped tightly.
Frequently Asked Questions
Why did my banana bread sink in the middle?
Usually underbaking or too much banana. Test with a toothpick at the 55-minute mark and add 5-10 minutes if needed.
Can I use frozen bananas?
Yes – thaw them completely and drain excess liquid before mashing.
How do I store banana bread?
Wrapped tightly at room temperature up to 4 days, or in the fridge up to a week.
Can I make this recipe into muffins instead?
Yes – divide the batter among 12 lined muffin cups and bake at 350°F for 18-22 minutes, until a toothpick comes out clean.
