Why You’ll Love Moist Banana Bread Recipe
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It’s a fantastic way to use up over‑ripe bananas instead of letting them go to waste.
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The texture is super moist — you’ll get a loaf that stays soft for days.
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Optional add-ins like walnuts and raisins bring extra flavor and texture, but they’re not required.
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The method is straightforward: cream butter & sugar, mix in bananas and eggs, whisk dry ingredients, combine, bake.
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It works for a variety of occasions: breakfast, coffee breaks, lunchboxes or when friends stop by.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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very ripe bananas
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unsalted butter, at room temperature
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granulated sugar
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eggs, lightly beaten
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all‑purpose flour
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baking soda
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salt
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vanilla extract
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walnuts (optional)
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raisins (optional)
Directions
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Preheat the oven to 350 °F (about 175 °C). Grease and flour a loaf pan (approximate size 9.25″ × 5.25″ × 2.75″).
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If using walnuts: lightly roast them in a skillet, stirring continuously so they don’t burn; then coarsely chop and allow to cool.
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In a mixing bowl, cream together the softened butter and sugar until smooth.
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Mash the bananas with a fork until they reach a chunky applesauce consistency. Add the mashed bananas and the eggs to the butter‑sugar mixture, mixing until blended.
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In another bowl, whisk the flour, baking soda and salt together. Add this dry mixture to the banana‑butter mixture and stir just until combined.
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Add the vanilla extract, chopped walnuts and raisins (if using), and stir to combine.
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Pour the batter into the prepared loaf pan, smoothing the top.
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Bake for about 55–60 minutes, or until a toothpick inserted into the center comes out clean (or with only a few moist crumbs).
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Let the loaf rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely (or nearly so) before slicing.
Servings and timing
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Yield: about 10 servings.
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Prep time: ~10 minutes.
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Cook time: ~1 hour.
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Total time: ~1 hour 10 minutes.
Variations
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Omit walnuts and/or raisins for a simpler loaf (nut‑free or raisin‑free).
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Substitute chocolate chips in place of raisins for a chocolate‑banana twist.
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Use whole wheat flour (or part whole wheat) for a heartier version.
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Replace granulated sugar with honey for a slightly different sweetness profile.
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Add a teaspoon of cinnamon or nutmeg for a warm spice note.
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Try using oil instead of butter (though butter gives better texture according to this method).
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Turn the batter into muffins: bake in muffin tins and adjust baking time accordingly.
Storage/Reheating
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Store the banana bread at room temperature, wrapped or in an airtight container, for up to 2‑3 days.
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After that, you can refrigerate it for up to about 4‑5 days.
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For longer storage, freeze slices (or the whole loaf) in a freezer‑safe bag for up to 2‑3 months.
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To reheat: gently warm a slice in the microwave for 15‑20 seconds, or wrap in foil and warm in a 325 °F (160 °C) oven for 10 minutes.
FAQs
What kind of bananas should I use?
Use very ripe bananas — the skin should be heavily speckled or turning brown, and the fruit soft. The riper the bananas, the more banana flavour and natural sweetness you’ll get.
Can I use under‑ripe bananas?
Yes, but you won’t get as much sweetness or banana flavour. If your bananas are a bit underripe, you can speed ripening by placing them on a baking sheet in a 250 °F (120 °C) oven for 15‑20 minutes.
Can I omit the walnuts and raisins?
Absolutely. The loaf will still turn out soft and moist. The walnuts and raisins simply add texture and extra flavour.
Can I make this nut‑free?
Yes. Just leave out the walnuts (and optionally the raisins if that’s a concern). You may consider a quick stir‑in like chocolate chips instead.
Can I substitute the butter with oil?
Yes, you can use oil, but the texture and flavour may differ. Butter tends to give a richer taste and a slightly better crumb.
How can I make it healthier?
You could replace part or all the flour with whole wheat, reduce sugar, or swap sugar for honey. Adding ground flaxseed or using less butter can also help lighten it.
Can I make this recipe into muffins?
Yes. Use the same batter, pour into muffin cups, and bake for a shorter time (typically ~18‑22 minutes depending on size and oven).
Why did my banana bread turn out dry?
Common reasons include measuring too much flour, overbaking, or using bananas that aren’t ripe enough (less moisture and sweetness). Make sure to pull the loaf when a toothpick comes out clean but not bone‑dry.
Can I freeze banana bread?
Yes — completely. Wrap it well and freeze for up to 2‑3 months. Thaw at room temperature or warm a slice when ready to eat.
Will this recipe work if I add other mix‑ins like chocolate chips or dried fruit?
Yes, you can add other mix‑ins. Just be mindful of volume (don’t overload the batter) and know that different mix‑ins might slightly change baking time or texture.
Conclusion
This banana bread is one of those reliable go‑to recipes whenever you have ripe bananas on hand. It’s easy, forgiving, and delivers a moist, flavorful loaf that’s great for breakfast, snack time, or sharing with friends. With the flexibility for add‑ins and tweaks, you can customise it to your taste. Enjoy baking and sharing!
