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Moist Banana Bread

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By Joseph Kelly on July 15, 2026. Updated September 22, 2026

No ratings yet
Servings 10 slices
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes

Want tips, step-by-step photos, and more advice? Read the full post below

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Joseph Kelly is the creator behind Joemade Recipes. He is all about real food, bold flavors, and having fun in the kitchen. From backyard BBQ to global comfort food, every dish is made with simple ingredients and zero fuss. If you love meals that are restaurant-quality—you’re in the right place. It’s not just homemade recipes, it’s Joemade.

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Moist Banana Bread

joemade recipes icon

By Joseph Kelly on July 15, 2026. Updated September 22, 2026

No ratings yet
Servings 10 slices
Prep 15 minutes
Cook 1 hour 25 minutes
Total 1 hour 40 minutes

Want tips, step-by-step photos, and more advice? Read the full post below

A loaf of banana bread sits on brown parchment paper with two slices cut in front. The bread has a golden-brown crust and a moist, dense texture. Some walnuts are visible in the background.

Equipment

  • 1 standard loaf pan
  • 2 mixing bowls

Ingredients 

  • 170 g unsalted butter softened, approx. ¾ cup (1½ sticks)
  • 223 g brown sugar approx. 1 cup + 2 tablespoons
  • 72 g white sugar approx. ⅓ cup + 1 tablespoon
  • 340 g mashed ripe banana (about 3 medium bananas)
  • 2 eggs
  • 6 g vanilla paste or vanilla extract (about 1¼ teaspoons)
  • 6 g molasses approx. 1 teaspoon
  • 250 g all-purpose flour about 2 cups
  • 5 g baking soda 1 teaspoon
  • 5 g salt 1 teaspoon
  • 140 g buttermilk 1/2 cup
  • ½ cup walnuts chopped, optional
  • ¼ cup maple syrup to pour over the hot loaf after baking
  • Flaky sea salt for finishing
Launch Cook Mode

Instructions

  1. Preheat oven to 325℉.
  2. Grease and line a 9×5-inch loaf pan with parchment paper.
    A rectangular metal baking pan lined with parchment paper is being sprayed with non-stick cooking spray. The scene is set on a wooden surface.
  3. Cream the softened butter with both sugars and molasses until light and fluffy.
    170 g unsalted butter, 223 g brown sugar, 72 g white sugar, 6 g molasses
    A metal mixing bowl with pale yellow cookie dough and a paddle attachment sits on a wooden surface. The dough appears partially mixed, with the paddle resting in the bowl.
  4. Add the bananas and mix until combined.
    340 g mashed ripe banana
    A metal mixing bowl with pale yellow, thick cookie dough and a paddle attachment sits on a wooden surface.
  5. Add the eggs and vanilla, then mix again. (The butter mixture will look split.)
    2 eggs, 6 g vanilla paste
    A metal mixing bowl containing a pale, coarse batter with a paddle attachment sits on a wooden surface, viewed from above.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
    250 g all-purpose flour, 5 g baking soda, 5 g salt
  7. Combine the dry ingredients with the wet ingredients.
    A metal mixing bowl filled with creamy, light-brown dough sits on a wooden surface. A paddle attachment is partially buried in the dough, suggesting it was recently mixed.
  8. Add the buttermilk in two additions, mixing thoroughly after each addition.
    140 g buttermilk
    A metal mixing bowl filled with thick, light-colored batter sits on a wooden surface. A black-handled spatula rests inside the bowl.
  9. Stri in the walnuts. Skip this step if you are omitting the walnuts.
    ½ cup walnuts
  10. Pour the batter into loaf pan.
  11. Bake at 325℉ until deeply golden and firm to the touch (about 1 hour and 25 minutes), or until the center reaches 200–205℉.
  12. Immediately after removing the loaf from the oven, slowly pour the maple syrup evenly over the top. It will absorb quickly, so use a pastry brush to spread it around as needed.
    ¼ cup maple syrup
  13. Sprinkle the top with flaky sea salt.
    Flaky sea salt
  14. Allow the bread to cool completely before slicing.
    15. This banana bread will come out of the oven with a cakey texture. After it cools completely, it will set up and give you that perfect chew like bread.

Nutrition

Serving: 116g | Calories: 441kcal | Carbohydrates: 64g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 368mg | Potassium: 266mg | Fiber: 2g | Sugar: 40g | Vitamin A: 518IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg
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steps to line a loaf pan

A large square sheet of plain brown parchment paper lies flat on a wooden surface.
Step 1 – lay out a piece of parchment paper
A rectangular sheet of brown paper is placed flat on a wooden surface. The paper has slight creases and appears unmarked. The wood has a visible grain with warm tones.
Step 2 – fold it in half
A hand holds a kitchen knife partially covered with a large sheet of brown parchment paper, placed on a wooden surface.
Step 3 – place the knife in the crease between the two layers
A person holds a chefs knife in one hand and a piece of brown parchment paper in the other, preparing to test the knifes sharpness on the paper. The background is a wooden surface.
Step 4 – slide the knife through to the end
Two rectangular sheets of brown parchment paper are placed side by side on a wooden surface. A large kitchen knife with a black handle lies to the right of the parchment sheets.
Step 5 – now you have two halves
A metal loaf pan sits on a wooden surface with a sheet of brown parchment paper placed inside, extending over two sides of the pan. Another sheet of parchment is partially visible to the left.
Step 6 – place it inside a greased loaf pan

The parchment paper doesn’t keep the bread from sticking – the spray does that. The parchment paper acts as handles to help lift the loaf out without tearing or breaking.

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