Name: Soft and Moist Banana Bread Recipe Without a Mixer
Prep time: 10 min
Cook time: PT-487260H51M12S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 overripe bananas, mashed; 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil (or melted butter); 1 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract; Optional: 1/2 cup chopped nuts, chocolate chips, or 1 tsp cinnamon

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There’s something incredibly comforting about a slice of homemade banana bread, especially when it’s soft, moist, and packed with real banana flavor. This recipe is perfect for anyone looking to whip up a classic loaf without needing a stand mixer or fancy equipment. With just a bowl, a whisk, and a few ripe bananas, I can bake a delicious treat that’s perfect for breakfast, snacking, or even dessert.

Why You’ll Love This Recipe

I love how simple and approachable this banana bread is. It’s made with everyday ingredients and comes together quickly with minimal cleanup. There’s no need to cream butter or pull out a mixer—just mash, mix, and bake. The result is a rich, moist loaf with the perfect balance of sweetness and banana flavor. It also makes my kitchen smell amazing!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Overripe bananas
All-purpose flour
Granulated sugar
Eggs
Vegetable oil (or melted butter)
Baking soda
Salt
Vanilla extract
Optional add-ins: chopped nuts, chocolate chips, cinnamon

Directions

I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, I mash the bananas until smooth using a fork or whisk.
I add sugar, eggs, oil, and vanilla extract to the mashed bananas and stir until fully combined.
In another bowl, I mix the flour, baking soda, and salt together.
I gradually stir the dry ingredients into the wet mixture just until combined—being careful not to overmix.
If I’m adding nuts or chocolate chips, I gently fold them in at this stage.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard 9×5-inch loaf, which yields about 8–10 slices.
Prep time: 10 minutes
Bake time: 50–60 minutes
Total time: About 1 hour and 10 minutes

Variations

I like to switch it up sometimes by mixing in a handful of chocolate chips for a sweeter touch or some chopped walnuts for a bit of crunch. Adding a teaspoon of cinnamon gives it a warm spice that pairs beautifully with the banana flavor. I’ve also tried using brown sugar instead of white sugar for a deeper, more caramel-like sweetness.

storage/reheating

To keep the banana bread moist, I store it in an airtight container at room temperature for up to 3 days. For longer storage, I wrap the loaf tightly in plastic wrap and keep it in the fridge for up to a week. It also freezes well—just slice it and wrap individual pieces for an easy grab-and-go snack. When I want to reheat a slice, I pop it in the microwave for about 15–20 seconds.

FAQs

How ripe should the bananas be?

I always use bananas that are very ripe with lots of brown spots. The riper they are, the sweeter and more flavorful the bread will be.

Can I make this banana bread vegan?

Yes, I can substitute the eggs with flax eggs and use a plant-based oil or melted vegan butter to make it completely vegan.

What can I use instead of vegetable oil?

I sometimes use melted butter, coconut oil, or even applesauce as an alternative. Each gives a slightly different texture and flavor.

Why did my banana bread turn out dry?

If banana bread is dry, it’s usually due to overmixing the batter or overbaking. I always make sure to mix just until combined and check the loaf around the 50-minute mark.

Can I add other fruits?

Absolutely! I’ve added blueberries and chopped apples before, and both worked well. Just be careful not to add too much moisture with juicy fruits.

Conclusion

This soft and moist banana bread is my go-to when I need a quick, comforting bake. I love how simple it is—no mixer, no fuss, just wholesome ingredients and rich banana flavor in every bite. Whether I enjoy it warm with a pat of butter or packed for a snack on the go, it never disappoints.