🍞 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.
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!