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BANANA BREAD RECIPE – Soft, Moist & Perfect Every Time

BySavannah Ray
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Get ready for your kitchen to smell absolutely amazing — because this banana bread recipe delivers golden perfection every single time. Soft, moist, and bursting with real banana flavor, it’s the kind of loaf that disappears before it even cools. Whether you bake it for breakfast, snack time, or just because you crave something warm and homemade, this is banana bread happiness in its purest form.

🍞 BANANA BREAD RECIPE – Soft, Moist & Perfect Every Time

This banana bread recipe makes a soft, moist, and perfectly sweet loaf that’s easy to bake with everyday ingredients. Made with ripe bananas, warm cinnamon, and a touch of vanilla, it’s the ultimate comfort bake for family mornings or cozy weekends.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Comfort food
Servings 1 Loaf

Equipment

  • Mixing bowls (large & medium)
  • Measuring cups and spoons
  • Whisk or fork
  • Rubber spatula or wooden spoon
  • 9×5-inch loaf pan
  • Parchment paper optional
  • Cooling rack
  • Toothpick or cake tester

Ingredients
  

  • 3 ripe bananas mashed
  • ½ cup unsalted butter melted
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  • In a large bowl, mash the bananas until smooth. Stir in melted butter.
  • Add brown sugar, eggs, and vanilla extract. Mix until well combined.
  • In another bowl, whisk together flour, baking soda, salt, and cinnamon.
  • Gently fold dry ingredients into the banana mixture (don’t overmix).
  • Add walnuts or chocolate chips if desired.
  • Pour the batter into the loaf pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure your bananas are very ripe — the darker the better. This loaf keeps well for up to 3 days on the counter or 1 week in the fridge. You can also freeze slices for quick breakfasts.
**For me this recipe is a gentle reminder that even what seems “past its prime” can still bring sweetness – Just like the “overripe fruit” becoming something beautiful in the right hands! 
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💡 Tips & Variations

  • Extra Moist: Add 2 tablespoons of sour cream or yogurt to the batter.
  • Sugar Swap: Replace half the sugar with honey for a lighter sweetness.
  • Healthier Option: Use whole wheat flour or add ground flaxseed.
  • Freezer-Friendly: Wrap slices in cling film and freeze up to 3 months.

🍯 Serving Suggestions

  • Warm a slice and top with butter or almond spread.
  • Serve with a cup of tea, coffee, or warm milk for a cozy treat.
  • Make mini loaves as thoughtful homemade gifts.

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