This classic moist banana bread is simple to make and yields a flavorful, tender loaf every time. Made by hand with everyday ingredients, it’s a reliable favourite for breakfast, snacks, or dessert.
I’ve relied on this recipe for about twenty years — it’s quick, straightforward, and consistently delicious. While there are many elaborate variations out there, this pared-back version highlights ripe bananas and a soft, moist crumb.
Why You’ll Love This Classic Banana Bread
Easy. Everything is mixed by hand with no special equipment required.
Tastes amazing. The loaf has a perfectly soft, moist texture and great banana flavour.
Simple ingredients. No nuts or chocolate — just pantry basics you likely already have on hand.
Step By Step Instructions
Preheat the oven to 350°F (175°C) and prepare a loaf pan. Grease the pan with butter or cooking spray, then line the bottom and long sides with parchment paper, leaving the paper to overhang the edges for easy removal.
In a medium bowl, mash three large ripe bananas. In a small bowl, beat one large egg and set aside.
In a large bowl, cream 1/4 cup softened butter with 1 cup white sugar until combined.
Add the mashed bananas and the beaten egg, mixing until the batter is uniform.
Stir in 1 teaspoon baking soda and 1/4 teaspoon salt. Finally, add 1 1/2 cups all-purpose flour (spooned and levelled) and mix just until there are no visible streaks of flour—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it out and finish cooling on a rack.
What Does “Spooned and Levelled” Flour Mean?
Spooned and levelled flour describes an accurate measuring technique: spoon flour into your measuring cup, then level it off with the back of a knife. Scooping the cup directly into the flour compacts it and adds more than the recipe intends, which can make baked goods dense.
Storing the Banana Bread
This bread is lovely warm, but it stores well at room temperature for up to three days in an airtight container. For longer storage, freeze slices for up to two months and thaw as needed.
If you try this classic moist banana bread, please leave a rating and comment — I’d love to hear how it turned out!
For more baking ideas, follow Jessie M on social platforms.
More Banana Recipes to Love
- Banana Nut Crunch Bread
- Banana Blondies with Brown Butter Frosting
- Bakery Style Banana Muffins
- Oatmeal Banana Muffins with Streusel Topping
- Chocolate Chip Banana Bread
Classic Moist Banana Bread
Jessie M
Pin Recipe
Equipment
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loaf baking pan
Ingredients
- 3 large ripe bananas mashed
- 1/4 C butter at room temperature
- 1 C white sugar
- 1 egg beaten
- 1 &1/2 C all purpose flour *spooned and levelled
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
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Preheat oven to 350 F. Grease loaf pan and line bottom and long edges with parchment paper. You want the parchment paper sides to overhang, this allows you to easily remove the bread.
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Mash three large ripe bananas in a medium sized bowl. In a small bowl beat one large egg. Set both aside.
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In a large bowl cream butter and sugar together.
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Add in beaten egg and mashed bananas. Mix until well combined.
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Add salt and baking soda, mix till well combined.
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Add in flour and mix just till you no longer see flour streaks.
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Pour batter into the loaf pan and bake for 50-55 minutes or until a toothpick inserted from the middle comes out clean.
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Cool in pan for 10 minutes before removing.
Notes