Moist Banana Bread Recipe for One Loaf
Recipe shopping list — copy the items into Valedo.
Makes one 9-by-5-inch loaf, about 10 slices. Use very ripe bananas for moisture and flavor.
Ingredients
Unsalted butter
Melt 6 tablespoons; soften 1 teaspoon for the pan.
6 tbsp plus 1 tsp
Ripe bananas
About 1 1/2 cups mashed.
3 large
Granulated sugar
3/4 cup
Eggs
2 large
Vanilla extract
1 tsp
All-purpose flour
2 cups
Baking soda
1 tsp
Kosher salt
1/2 tsp
How to make it
- Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan with 1 teaspoon butter.
- Mash the bananas. Stir in the remaining melted butter, sugar, eggs, and vanilla.
- Whisk the flour, baking soda, and salt separately. Fold the dry ingredients into the banana mixture just until no dry flour remains.
- Scrape the batter into the pan. Bake for 55 to 65 minutes, until a toothpick in the center has moist crumbs but no wet batter.
- Cool in the pan for 10 minutes, then turn the loaf out onto a rack.
Who this list is for
This banana bread recipe is for home bakers who want a single, moist loaf using simple ingredients. It’s ideal if you have three overripe bananas and want to avoid waste. If you bake occasionally and like recipes that fit a standard 9-by-5-inch loaf pan, this is for you.
How to use this list
Start by gathering all the listed ingredients: unsalted butter, ripe bananas, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, and kosher salt. Let the butter soften and preheat your oven. Mash the bananas first, then cream the butter with sugar, add eggs and vanilla, and mix in the dry ingredients. This order helps with texture and ensures the batter is evenly mixed. Use the extra teaspoon of butter to grease your loaf pan before pouring in the batter.
Common mistakes
Don’t use under-ripe bananas; they won’t add enough moisture or sweetness. Avoid overmixing the batter once you add the flour—this can make the bread dense. Using salted butter or skipping the salt can throw off the flavor balance. If you forget to grease the pan, the loaf may stick and break when you remove it.
What is on this list
You’ll need 6 tablespoons plus 1 teaspoon of unsalted butter, 3 large ripe bananas, 3/4 cup of granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Cross off anything you already have at home, like flour or sugar, before shopping. Check your butter supply—many people run out without noticing.
After the bake
Let the banana bread cool in the pan for at least 10 minutes before transferring to a rack. Slice only after it’s cooled further to prevent crumbling. Store leftovers wrapped at room temperature for up to three days, or freeze slices for later. Clean your mixing bowls and loaf pan right away to avoid stuck-on batter.
FAQ
Who is "Moist Banana Bread Recipe for One Loaf" for?
This banana bread recipe is for home bakers who want a single, moist loaf using simple ingredients. It’s ideal if you have three overripe bananas and want to avoid waste. If you bake occasionally and like recipes that fit a standard 9-by-5-inch loaf pan, this is for you.
How should I use "Moist Banana Bread Recipe for One Loaf"?
Start by gathering all the listed ingredients: unsalted butter, ripe bananas, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, and kosher salt. Let the butter soften and preheat your oven. Mash the bananas first, then cream the butter with sugar, add eggs and vanilla, and mix in the dry ingredients. This order helps with texture and…
What should I skip or avoid with "Moist Banana Bread Recipe for One Loaf"?
Don’t use under-ripe bananas; they won’t add enough moisture or sweetness. Avoid overmixing the batter once you add the flour—this can make the bread dense. Using salted butter or skipping the salt can throw off the flavor balance. If you forget to grease the pan, the loaf may stick and break when you remove it.
What is on the "Moist Banana Bread Recipe for One Loaf" list?
You’ll need 6 tablespoons plus 1 teaspoon of unsalted butter, 3 large ripe bananas, 3/4 cup of granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Cross off anything you already have at home, like flour or sugar, before shopping. Check your butter supply—many people run…
What should I know about after the bake?
Let the banana bread cool in the pan for at least 10 minutes before transferring to a rack. Slice only after it’s cooled further to prevent crumbling. Store leftovers wrapped at room temperature for up to three days, or freeze slices for later. Clean your mixing bowls and loaf pan right away to avoid stuck-on batter.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.