What is the secret to moist banana bread?

The key is using very ripe bananas, almost black on the peel, and mixing the batter gently. Too much stirring develops gluten, which can make the bread tough. Adding brown sugar or a splash of oil alongside butter also helps keep it extra moist.

Can I freeze banana bread after baking?

Yes! Banana bread freezes beautifully. Wrap the cooled loaf or slices tightly in plastic, then foil, and freeze for up to three months. Thaw at room temperature or reheat in a low oven for best results.

How long does homemade banana bread last?

At room temperature, banana bread stays fresh for three to four days if wrapped well. In the fridge, it can last up to a week, but always store it in an airtight container to prevent drying out.

Can I make banana bread without eggs?

Absolutely. Replace each egg with ¼ cup of applesauce, mashed banana, or plain yogurt. These substitutions keep the bread moist and work well for a vegan-friendly version.

Banana Bread Recipe: Moist, Easy & Classic Homemade Loaf

Name: Banana Bread Recipe: Moist, Easy & Classic Homemade Loaf
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1 loaf (12 slices)
Cuisine: American
Ingredients: 3 ripe bananas; 1/2 cup melted butter; 3/4 cup sugar (brown or white); 2 eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon (optional); 1/2 cup chocolate chips or nuts (optional)

Description

A moist, classic banana bread recipe made with ripe bananas, butter, and simple pantry staples. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale

3 ripe bananas

1/2 cup melted butter

3/4 cup sugar (brown or white)

2 eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon (optional)

1/2 cup chocolate chips or nuts (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.

2. Mash ripe bananas in a large bowl until smooth.

3. Stir in melted butter, sugar, eggs, and vanilla.

4. Sift in flour, baking soda, salt, and cinnamon; fold gently.

5. Add chocolate chips or nuts if desired, then pour batter into loaf pan.

6. Bake 50–60 minutes until golden and toothpick comes out clean.

7. Cool in pan for 10 minutes, then transfer to a wire rack to cool fully.

Notes

Use very ripe bananas for best flavor.

Do not overmix the batter; it keeps the bread tender.

Bread can be frozen for up to 3 months.

Prep Time: 10 mins
Cook Time: 50 mins
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg