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Overhead view of a sliced loaf of the Best Moist Banana Bread on a wooden chopping board.
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4.85 from 72 votes

The BEST Moist Banana Bread Recipe (No Mixer!)

This Best Moist Banana Bread Recipe is easy to make and bursting with flavor. Learn how to make the best banana bread ever with this recipe.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana Bread No Mixer, Best Moist Banana Bread Recipe, Moist Banana Bread Recipe
Servings: 10 servings; Makes 1 loaf
Calories: 211calories
Author: Alia Kay

Ingredients

  • 4 ripe bananas, peeled
  • 1/2 cup granulated sugar
  • 1 large egg, beaten
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

  • Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan with butter or cooking spray.
  • In a large mixing bowl, mash the bananas with a fork until smooth. Stir in the sugar, egg, melted butter, and vanilla extract.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet banana mixture and mix until combined.
  • Pour the batter into the prepared loaf pan. Bake for 50 minutes to 1 hour or until a toothpick inserted into center of the loaf comes out clean.
  • Remove from oven and let cool in the pan for a few minutes. Then, remove the banana bread from the pan and allow it to cool completely before slicing and serving.

Notes

You can store banana bread at room temperature for 3 to 5 days or in the freezer for up to 3 to 4 months.

Nutrition

Calories: 211calories | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 282mg | Potassium: 238mg | Fiber: 2g | Sugar: 16g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg