Moist Homemade Banana Bread

Banana bread is the friendliest bake there is: no mixer, no fuss, and the riper your bananas, the better it turns out. Those speckled, almost-too-far bananas on the counter are exactly what you want — they mash easily and bring deep, sweet flavour.

This loaf is moist and tender with a golden, slightly craggy crust, and it comes together in one bowl. It is the kind of thing you can throw together on a quiet afternoon and have warm slices by teatime.

Why You’ll Love This Recipe

• The perfect use for overripe bananas.
• One bowl, no mixer, genuinely easy.
• Moist and tender with deep banana flavour.
• Freezes well, so you can always have some on hand.

Ingredients You’ll Need

• 3 very ripe bananas, mashed — The riper and more speckled, the sweeter and more flavourful.
• ⅓ cup butter, melted — Keeps the loaf moist and tender.
• ¾ cup sugar — Adjust down slightly if your bananas are very sweet.
• 1 large egg — Binds the batter; room temperature is best.
• 1 tsp vanilla extract — Warm background flavour.
• 1½ cups all-purpose flour — Spoon and level it for a tender crumb.
• 1 tsp baking soda — The leavening that gives the loaf its rise.
• ½ tsp salt — Balances the sweetness.
• ½ tsp ground cinnamon — Optional, but a lovely warm note with banana.

How to Make It

1. Heat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf tin.
2. In a large bowl, mash the bananas, then stir in the melted butter.
3. Mix in the sugar, egg and vanilla until well combined.
4. Add the flour, baking soda, salt and cinnamon and stir just until no dry streaks remain — do not overmix.
5. Pour into the tin and bake for 55–65 minutes, until golden and a skewer inserted in the centre comes out clean.
6. Cool in the tin for 10 minutes, then turn out onto a rack to cool before slicing.

Cooking Tips

How to Serve

Lovely plain, or with a smear of butter while still warm. A drizzle of honey, a spoonful of nut butter, or a cup of coffee turns a slice into a proper treat.

Storage & Reheating

Keep wrapped at room temperature for up to 4 days, or refrigerate for up to a week. Banana bread freezes beautifully for up to 3 months — freeze the whole loaf or individual slices, well wrapped, and thaw at room temperature.