Moist Banana Bread Recipe that Melts in Your Mouth

When I want to bake something cozy, comforting, and guaranteed to fill my kitchen with the best aroma ever, I make this moist banana bread. It’s soft, flavorful, and so tender it practically melts in my mouth. Perfect for breakfast, an afternoon snack, or a late-night treat—this recipe never fails me.

Why You’ll Love This Recipe

I love how this banana bread stays incredibly moist for days without getting soggy or dense. It’s just sweet enough, with a rich banana flavor and a soft crumb that’s impossible to resist. I can make it with basic pantry ingredients, and it’s the best way to use up those overripe bananas sitting on the counter. Whether I’m enjoying a slice plain or slathered with butter, it’s comfort in every bite.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Overripe bananas, mashed

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, melted

• Brown sugar

• Eggs

• Vanilla extract

• Optional: cinnamon, chopped nuts, or chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a bowl, I whisk together the flour, baking soda, salt, and cinnamon (if using).

3. In another bowl, I mix the mashed bananas, melted butter, brown sugar, eggs, and vanilla until well combined.

4. I stir the dry ingredients into the banana mixture just until combined—being careful not to overmix.

5. I fold in any extras like chocolate chips or nuts, then pour the batter into the prepared pan.

6. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 10 slices). It takes 10 minutes to prep and 50–60 minutes to bake.

Variations

• I sometimes swirl in cream cheese for a tangy twist.

• For a richer flavor, I add a spoonful of sour cream or Greek yogurt to the batter.

• A handful of chopped walnuts or pecans adds crunch and classic banana bread texture.

• Chocolate chips or a sprinkle of brown sugar on top gives it a bakery-style finish.

Storage/reheating

I store the cooled banana bread wrapped in foil or in an airtight container at room temperature for up to 3 days. It stays incredibly moist. For longer storage, I slice and freeze it—then warm slices in the toaster or microwave for a few seconds when I want one.

FAQs

Can I use frozen bananas?

Yes, I thaw them completely and drain off excess liquid before mashing. They make the bread extra moist.

Why is my banana bread dry?

It’s usually from overbaking or too much flour. I measure carefully and check for doneness at 50 minutes.

Can I make muffins with this recipe?

Absolutely. I divide the batter into muffin tins and bake at 350°F (175°C) for 18–22 minutes.

Do I need to use brown sugar?

I prefer brown sugar for the flavor and moisture it adds, but granulated sugar works too in a pinch.

Can I make it dairy-free?

Yes, I use plant-based butter and swap the eggs with flax eggs or mashed banana for an all-vegan version.

Conclusion

This moist banana bread recipe is everything I want in a classic loaf—soft, flavorful, and full of banana goodness. Whether I’m baking it for myself or sharing with family, it’s a go-to recipe I return to time and time again. Once I take that first bite, I remember exactly why I love it so much.

Moist Banana Bread Recipe that Melts in Your Mouth

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: 60–70 minutes
• Yield: 1 loaf (about 10 slices)
• Category: Bread, Snack, Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This moist banana bread recipe is irresistibly soft, flavorful, and rich with banana goodness. Easy to make with pantry staples and perfect for using up ripe bananas, it’s the best classic banana bread you’ll ever bake—melts in your mouth with every bite.

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Ingredients

• 3–4 overripe bananas, mashed (about 1½ cups)
• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts, pecans, or chocolate chips

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Instructions

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

2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

3. In a large bowl, combine mashed bananas, melted butter, brown sugar, eggs, and vanilla.

4. Add dry ingredients to wet and stir just until combined—do not overmix.

5. Fold in nuts or chocolate chips if using.

6. Pour batter into prepared pan and smooth the top.

7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

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

9. Slice and enjoy!

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Notes

• For extra moisture, stir in ¼ cup sour cream or Greek yogurt.
• Sprinkle the top with brown sugar before baking for a sweet crust.
• Make muffins by baking in a muffin tin for 18–22 minutes.