Would you like to save this?
We'll email this post to you, so you can come back to it later!
Moist Banana Bread Recipe
Moist Banana Bread Recipe yields a tender, fragrant loaf that melts in your mouth with each slice.
Banana bread is the ultimate kitchen hero whenever fruit softens beyond snack time. I’ve tweaked this loaf over the years to keep it extra moist and flavorful with just a hint of cinnamon and brown sugar. Once, I baked it while my husband strummed his old guitar on the porch—every chord seemed to blend with that sweet oven aroma. Perfect for book club or a cozy Sunday brunch, this one-bowl banana bread calls for simple pantry staples and overripe bananas—no fancy gadgets required.
Before we jump into the how-to, let’s talk perks:
Why You’ll Love This Recipe
- Ultra-moist crumb every single time
- Uses overripe bananas you’d toss otherwise
- Simple pantry staples—no extra grocery run
- One-bowl prep means less washing up
- No stand mixer or special tools needed
- Subtly spiced with cinnamon for warm depth
- Bakes in under an hour—fast comfort food
- Freezer-friendly slices for grab-and-go breakfasts
- Perfect for gifting, lunchboxes, or brunch spreads
- Crowd-pleaser at potlucks and coffee dates
Gathering your supplies is a breeze:
Ingredients
- 1½ cups (190 g) all-purpose flour (spooned & leveled—King Arthur works great)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional, but I love the extra warmth)
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar (for extra moisture)
- 2 large eggs, room temperature (for fluffier crumb; if cold, warm in a bowl of hot water for 5 minutes)
- ⅓ cup (75 g) melted unsalted butter (or coconut oil for a mild twist)
- 1 teaspoon pure vanilla extract (Nielsen-Massey is my go-to)
- 3 medium overripe bananas, mashed (about 1¼ cups; look for lots of brown speckles)
- ¼ cup (60 ml) sour cream or plain Greek yogurt (brings extra tenderness)
- ½ cup mix-ins (chopped walnuts, pecans, or chocolate chips—your call)
With our ingredients at hand, let’s bake:
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a large bowl, whisk flour, baking soda, salt, and cinnamon until evenly mixed.
- In another bowl, whisk melted butter with both sugars until smooth and slightly pale.
- Add eggs one at a time, whisking gently after each. Stir in vanilla.
- Fold in mashed bananas and sour cream—stop as soon as you see no streaks. Overmixing can flatten the loaf.
- Pour wet mixture into dry ingredients. Gently fold with a spatula, then stir in your chosen mix-ins.
- Transfer batter to pan, smoothing the top. Tap the pan on the counter to pop air bubbles.
- Bake 50–60 minutes, until a toothpick near center comes out with a few moist crumbs. If it browns too quickly, tent with foil.
- Cool in pan 10 minutes, then lift out by parchment. Let rest on a wire rack before slicing—this final cool helps perfect the crumb.
Here’s how long you’ll spend:
Servings & Timing
- Yield: 1 loaf (10–12 generous slices)
- Prep Time: 15 minutes
- Bake Time: 50–60 minutes
- Rest Time: 10 minutes
- Total Time: About 1 hour 15 minutes
Feeling creative? Try these twists:
Variations
- Chocolate Chip Banana Bread: fold in ½ cup dark or semi-sweet chips.
- Nutty Banana Bread: swap chips for toasted pecans and walnuts for crunch.
- Lemon-Blueberry Banana Bread: stir in zest of one lemon and ¾ cup blueberries.
- Gluten-Free Option: use a cup-for-cup gluten-free flour blend; add 1 tsp baking powder.
- Pumpkin-Spice Banana Bread: mix ½ cup pumpkin puree and a pinch of nutmeg.
- Mocha Banana Bread: whisk 1 tsp instant espresso into wet ingredients.
Now, how to keep your loaf fresh:
Storage & Reheating
Store wrapped tightly at room temperature for up to 2 days—foil or beeswax wrap works well. For longer life, refrigerate up to 5 days, or freeze slices in a zip-top bag for up to 3 months. To thaw, leave at room temp for 30 minutes or pop a slice in the toaster oven for a warm treat. Batter can even be prepped the night before and baked fresh in the morning—hello, breakfast hero!
A few tips from my own kitchen:
Notes
- Bananas: the riper, the better—brown spots equal natural sweetness.
- Don’t overmix: stir until just combined—overworking gluten leads to a denser crumb.
- Pan prep: parchment makes loaf removal easy and gives straight sides.
- Browning: if the top gets too dark, cover loosely with foil in the final 15 minutes.
- Altitudes: above 5,000 ft? Drop baking soda by ¼ tsp and increase bake time by 5–10 minutes.
Got questions? I’ve got answers:
FAQs
-
Can I use frozen bananas?
Yes—thaw, drain excess liquid, then mash; they hold moisture beautifully. -
Why is my loaf dry?
Likely overmixed batter or bananas not ripe enough; next time, aim for heavy speckled skins. -
Can I substitute oil for butter?
You can—use light-tasting oils like avocado or coconut; flavor will shift slightly. -
How do I know when it’s done?
A toothpick in the center should come out with a few moist crumbs, not wet batter. -
Can I halve the recipe?
Yes—use a smaller 8×4-inch pan and watch bake time; start checking at 40 minutes. -
Why add sour cream or yogurt?
They boost moisture and create a tender, cake-like crumb. -
Can I make this vegan?
Try flax “eggs” (1 Tbsp ground flax + 3 Tbsp water per egg) and a non-dairy yogurt. -
What’s the best way to slice without crumbling?
Let the loaf cool completely, then use a serrated knife with a gentle sawing motion.
Almost done—let’s wrap up:
Conclusion
This moist banana bread recipe brings simple ingredients together for a loaf that’s rich, tender, and endlessly comforting. Give it a whirl this week—I’d love your feedback in the comments! If you enjoyed this, check out my Classic Zucchini Bread or Lemon Blueberry Muffins for more quick-bread fun.
Moist Banana Bread Recipe
Ingredients
- 1½ cups all-purpose flour spooned & leveled—King Arthur works great
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional, but adds warmth
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar for extra moisture
- 2 large eggs room temperature
- ⅓ cup melted unsalted butter or coconut oil for a mild twist
- 1 teaspoon pure vanilla extract Nielsen-Massey is my go-to
- 3 medium overripe bananas mashed (about 1¼ cups; look for lots of brown speckles)
- ¼ cup sour cream or plain Greek yogurt for extra tenderness
- ½ cup mix-ins chopped walnuts, pecans, or chocolate chips—your call
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- In a large bowl, whisk flour, baking soda, salt, and cinnamon until evenly mixed.
- In another bowl, whisk melted butter with both sugars until smooth. Add eggs one at a time, stirring gently after each addition. Mix in vanilla.
- Fold in mashed bananas and sour cream, being careful not to overmix. Pour wet mixture into dry ingredients, fold gently, and add mix-ins.
- Transfer the batter to the prepared pan, smooth the top, and tap the pan on the counter to remove air bubbles. Bake for 50-60 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
