If there’s one thing I’ve learned from decades of church potlucks, it’s this: you never walk into a gathering empty-handed—and if you walk in with a loaf of moist banana bread, you might just leave with a few new best friends. This recipe is my tried-and-true comfort bake, the one that’s soft, tender, and makes your kitchen smell like a hug. Perfect for busy weekdays, lazy Sunday mornings, or when you realize those bananas on the counter are way past their prime but you’re not about to waste ’em.

Table of Contents

Why You’ll Love This Moist Banana Bread

It’s a soft moist bread recipe that stays fresh for days.
Requires no fancy equipment or culinary degree (trust me, I never had one).
Flexible enough for picky eaters—this is a no nut banana bread recipe, but you can toss in chocolate chips or berries if you’re feeling wild.
Uses five bananas for extra flavor (yep, it’s that banana bread 5 bananas magic).

Ingredients (with purposes)

Overripe bananas – The riper, the sweeter.
Butter – For that rich, melt-in-your-mouth texture.
Brown sugar – Adds depth and caramel-like sweetness.
Eggs – Binds everything together while keeping it light.
All-purpose flour – The base of our soft and moist banana bread.
Baking soda – Gives it a lovely rise.
Salt – Balances the sweetness.
Vanilla extract – Adds warmth and aroma.
Optional chocolate chips or cinnamon – For extra cozy vibes.

How To Make Moist Banana Bread

Mash the bananas in a big mixing bowl. Leave a few little lumps—it gives the loaf more character.
Mix in butter and sugar until it’s smooth-ish. (Don’t panic if it looks curdled. Banana bread is forgiving like that.)
Whisk in eggs and vanilla until fully incorporated.
Combine dry ingredients in another bowl—flour, baking soda, salt.
Gently fold the dry mix into the wet. No over-mixing, unless you like banana bread with the texture of a brick.
Pour into a greased loaf pan and smooth the top.
Bake until a toothpick comes out clean, and your whole house smells like you should open a bakery.
Let it cool (or don’t—I won’t judge if you slice into it warm).

Tips for the Best Banana Loaf Recipe Moist

Bananas with brown spots are gold. Blacker = sweeter.
If you want a very moist banana bread recipe, don’t skimp on the butter.
To keep it fresh, wrap tightly in foil and store at room temp—or freeze slices for quick snacks.
Add a sprinkle of raw sugar on top before baking for a pretty, crackly crust.

A Little Story From My Kitchen

I first made this loaf back in Amarillo when my husband brought home a bunch of bananas “on sale” that were practically compost-ready. Instead of tossing them, I mashed them up, crossed my fingers, and baked this beauty. Let’s just say we’ve never had bananas go bad since.

FAQs

Can I use frozen bananas?
Yep! Just thaw and drain excess liquid before mashing.

Can I make this without eggs?
Absolutely—applesauce or yogurt makes a fine swap in this banana moist bread.

How do I store leftovers?
Wrap in foil or plastic wrap. Keeps for 3-4 days at room temp, a week in the fridge.

Some recipes are quick fixes, but this one’s comfort in loaf form. Whether you’re making it for breakfast, gifting it to a neighbor, or just baking to make your home smell incredible, this moist banana bread is about to be your new favorite tradition.

Moist Banana Bread That’ll Make You the Star of Sunday Brunch

Author: Nova
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

A rich, soft, and incredibly moist banana bread made with 5 ripe bananas. Perfect for breakfast, snacking, or gifting.

Ingredients

Scale

5 large overripe bananas, mashed

1/2 cup (1 stick) unsalted butter, melted

1 cup packed brown sugar

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

Optional: 1/2 cup chocolate chips or chopped nuts

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

2. In a large bowl, mash bananas until mostly smooth.

3. Stir in melted butter and brown sugar until well combined.

4. Whisk in eggs and vanilla extract.

5. In a separate bowl, whisk together flour, baking soda, and salt.

6. Gently fold dry ingredients into wet mixture until just combined.

7. If desired, fold in chocolate chips or nuts.

8. Pour batter into prepared loaf pan and smooth the top.

9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, sprinkle raw sugar on top before baking.

Store tightly wrapped at room temperature for up to 4 days, or freeze slices for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 22g
Sodium: 230mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

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