Introduction
There’s nothing quite like the smell of fresh banana bread baking in the oven—and this Soft and Moist Banana Breadbrings that comforting, cozy goodness with zero hassle. You don’t need a stand mixer or any special tools—just ripe bananas, basic pantry staples, and a single bowl. It’s perfect for breakfast, an afternoon snack, or late-night cravings. Whether you’re a first-time baker or a banana bread aficionado, this no-mixer recipe is foolproof and flavor-packed.
Why I Love This Recipe
- Made with simple pantry ingredients
- No mixer required—just a bowl and a fork
- Uses ripe bananas you already have on the counter
- Soft, tender crumb with a hint of cinnamon spice
- Freezer-friendly and easy to customize
Ingredients
- 3 ripe bananas, mashed
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
1. Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mash and Mix Wet Ingredients
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Stir in the brown sugar, white sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
3. Add Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—don’t overmix.
4. Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve
- Let the bread cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
Tips for Success
- Use very ripe bananas—the more brown spots, the sweeter and softer your bread.
- Don’t overmix once you add the dry ingredients—this keeps the crumb light and tender.
- Want extra flair? Add chocolate chips, walnuts, or a swirl of peanut butter.
- For a bakery-style look, slice a banana lengthwise and press gently on top before baking.
Storage & Freezing
- Store at room temperature for 3–4 days wrapped in foil or in an airtight container.
- Freeze slices individually wrapped, then placed in a zip-top bag for up to 3 months.
- To reheat: microwave for 15–20 seconds or toast lightly for a crisp edge.
More Recipes You’ll Love
If you’re into cozy, classic bakes, don’t miss these favorites:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Old School No-Bake Cookies Never Fail Me (and I’ve Made Them 100 Times)
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Copycat Neiman Marcus Chocolate Chip Cookies Are My Secret Weapon Dessert
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
Final Thoughts
This Soft and Moist Banana Bread is everything a great quick bread should be—tender, flavorful, and so easy to make, no mixer required. It’s perfect for busy mornings, lazy weekends, or as a sweet way to use up overripe bananas. Keep it classic, or make it your own with fun add-ins. Either way, it’s bound to become a go-to recipe.
Tried it? Share your banana bread magic with us—and follow along for more no-fuss comfort bakes!
