This classic moist banana bread recipe yields a tender, flavorful loaf every time. Made by hand with simple pantry ingredients and no special equipment, it delivers a soft, moist crumb and a comforting banana flavor.
I’ve used this recipe for about twenty years because it is consistent, quick, and easy. While there are plenty of elaborate banana bread variations, this straightforward version proves that simple ingredients and a reliable method are often all you need for excellent results.
Why You’ll Love This Classic Banana Bread
Easy: The recipe is simple and everything is mixed by hand—no stand mixer required.
Delicious: The loaf has a soft, moist texture and a well-balanced banana flavor that appeals to all ages.
Simple ingredients: No nuts or chocolate are included here—just basic pantry staples you likely already have on hand.
Step-by-Step Instructions
Begin by preheating your oven and preparing a loaf pan. Grease the pan with butter or cooking spray, then line the bottom and long sides with parchment paper. Allow the parchment to overhang the long edges slightly so you can lift the loaf out easily once it has cooled.
In a medium bowl, mash three large ripe bananas until mostly smooth. In a small bowl, beat one large egg and set it aside.
In a large mixing bowl, cream together 1/4 cup softened butter and 1 cup white sugar until smooth and slightly lightened.
Stir the beaten egg and the mashed bananas into the creamed butter and sugar, mixing until everything is evenly combined.
Add 1 teaspoon baking soda and 1/4 teaspoon salt, stirring to distribute. Finally, fold in 1 1/2 cups all-purpose flour and mix just until you no longer see streaks of dry flour—overmixing will make the bread tougher.
Pour the batter into the prepared loaf pan and smooth the top. Bake in a preheated 350°F (175°C) oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the loaf to cool in the pan for about 10 minutes, then lift it out using the parchment overhang and transfer it to a wire rack to cool completely before slicing for the cleanest cuts.
What Does “Spooned and Levelled” Flour Mean?
“Spooned and levelled” describes a technique for measuring flour that avoids packing it into the measuring cup. Use a spoon to gently transfer flour into the measuring cup, then level the top with the back of a knife. Scooping the measuring cup directly into the flour bag compresses the flour and adds more than the recipe intends, which can make baked goods dense.
Storing the Banana Bread
This banana bread is wonderful warm, but it stores well. At room temperature, wrapped in plastic or stored in an airtight container, it will keep for up to three days. For longer storage, wrap tightly and freeze slices for up to three months; thaw at room temperature or warm briefly before serving.
If you try this classic moist banana bread, please leave a star rating and a comment to let others know how it turned out.
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More Banana Recipes to Love
- Banana Nut Crunch Bread
- Banana Blondies with Brown Butter Frosting
- Bakery Style Banana Muffins
- Oatmeal Banana Muffins with Streusel Topping
- Chocolate Chip Banana Bread
Classic Moist Banana Bread
10 mins
50 mins
Equipment
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loaf baking pan
Ingredients
- 3 large ripe bananas mashed
- 1/4 C butter at room temperature
- 1 C white sugar
- 1 egg beaten
- 1 & 1/2 C all-purpose flour spooned and levelled
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
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Preheat the oven to 350°F (175°C). Grease a loaf pan and line the bottom and long sides with parchment paper so the ends overhang for easy removal.
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Mash three large ripe bananas in a medium bowl. In a small bowl, beat one large egg and set aside.
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In a large bowl, cream together 1/4 cup butter and 1 cup white sugar until smooth.
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Add the beaten egg and mashed bananas to the creamed mixture and mix until combined.
-
Stir in 1 teaspoon baking soda and 1/4 teaspoon salt until evenly distributed.
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Fold in 1 1/2 cups all-purpose flour and mix just until the dry streaks disappear.
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Pour the batter into the prepared pan and bake 50–55 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.