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Classic Moist Banana Bread

Jessie M
This classic moist banana bread recipe makes the best banana bread! Made by hand with simple ingredients, it makes flavourful and moist banana bread.
Prep Time 10 mins
Cook Time 50 mins
Course Breakfast, dessert, Snack
Cuisine American, Canadian
Servings 1 loaf


  • loaf baking pan


  • 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


  • 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.
  • Mash three large ripe bananas in a medium sized bowl. In a small bowl beat one large egg. Set both aside.
  • In a large bowl cream butter and sugar together.
    1/4 C butter, 1 C white sugar
  • Add in beaten egg and mashed bananas. Mix until well combined.
    1 egg, 3 large ripe bananas
  • Add salt and baking soda, mix till well combined.
    1 tsp baking soda, 1/4 tsp salt
  • Add in flour and mix just till you no longer see flour streaks.
    1 &1/2 C all purpose flour
  • Pour batter into the loaf pan and bake for 50-55 minutes or until a toothpick inserted from the middle comes out clean.
  • Cool in pan for 10 minutes before removing.


*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
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