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Classic Moist Banana Bread

Classic moist banana bread made with ripe mashed bananas and a tender crumb. This one-bowl loaf bakes until golden and stays soft for days.
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Prep Time 10 minutes
Cook Time 58 minutes
Total Time 1 hour 8 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

Banana bread loaf
  • 3 ripe bananas, mashed Heavily speckled with brown for best sweetness and moist crumb.
  • 0.3333333333 cup melted butter
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 pinch salt
  • 1.5 cup all-purpose flour

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Line a sheet pan with the greased loaf pan (place the loaf on the sheet pan for easier handling while baking) and keep it ready.
Make the batter
  1. Mix the melted butter into the mashed bananas in a large bowl until evenly combined.
  2. Stir in the sugar, egg, and vanilla extract until the batter looks smooth and cohesive.
  3. Sprinkle the baking soda and salt over the mixture, then stir until fully distributed.
  4. Fold in the flour just until no dry streaks remain, stopping as soon as the last flour disappears.
Bake
  1. Pour the batter into the loaf pan, smoothing the top.
  2. Bake for 55 to 60 minutes at 350°F, until a toothpick comes out clean and the loaf is golden.

Notes

For the deepest flavor, use bananas that are heavily speckled with brown; they mash easily and make the loaf naturally sweeter. Cool completely before slicing so the crumb sets. Store airtight at room temperature for 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, replace the butter with an equal amount of neutral oil (or a 1:1 baking butter substitute) to reduce dairy content while keeping a moist texture.