Why is my banana bread dry or crumbly?

That’s often due to overbaking or using too much flour. Always measure your flour correctly using the spoon-and-level method, and check your bread around the 55-minute mark. Oh, and don’t forget—overripe bananas bring moisture, so use those!

How do you keep banana bread moist?

Wrap it tightly in plastic or foil once it cools completely. You can even store it in an airtight container. If you're keeping it for more than a few days, freeze it to lock in that soft, rich texture.

Can I freeze banana bread?

Absolutely! Slice it first for convenience. Then wrap each slice individually, pop them in a freezer bag, and freeze for up to 3 months . When you're ready, just thaw at room temperature or give it a quick warm-up in the microwave.

What is the best type of banana for banana bread?

Go for very ripe bananas —you know, the ones with brown spots or even fully black skins. They’re soft, sweet, and perfect for baking. If they’re not quite there yet, you can speed things up by baking them in the oven at 300°F for 15 minutes.

Banana Bread Bliss: 7 Irresistible Tips for Perfect Loaves

Description

This Banana Bread is a moist, flavorful quick bread made with overripe bananas, pantry staples, and love. Perfect for breakfast, snack, or dessert.

Ingredients

3 overripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mash the bananas with a fork until smooth.
Stir in the melted butter, sugar, eggs, and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture—do not overmix.
Add optional nuts or chocolate chips if desired.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Use bananas with dark, speckled skins for the sweetest flavor.
Store wrapped at room temperature for up to 3 days, or freeze slices for later.
Add a dash of cinnamon for a cozy, warm twist.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 14 g
Sodium: 160 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg

Keywords: banana bread, moist banana bread, easy banana bread, overripe bananas, quick bread, banana loaf, breakfast recipe