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Home » Bread

The Best Banana Bread Recipe

Last updated on November 9, 2021Originally published January 29, 201915 CommentsSabine

Jump to Recipe

This is the only banana bread recipe you need. It's super moist, so easy, and prepared in no time. This recipe is suitable for beginners as well.

Want to add some chocolate, peanut butter, or coconut flakes? No problem! I show you how to make the banana bread of your dreams.

Not in the mood for bananas? Then check out my apple bread, if apples are more your thing.

top down shot of cut banana bread slices on white paper

Why this recipe works:

  1. It is super easy to make. It's suitable for all kind of bakers, from beginner to advanced.
  2. The high amount of bananas, the brown sugar, and the oil keep it moist.
  3. There is less sugar in the bread because the bananas make sure that it is sweet.
  4. You can add different flavors like peanut butter or chocolate (I show you how).
  5. It's prepared in just 10 minutes!

Jump to:
  • Instructions
  • Top tips
  • Substitutions
  • Variations
  • Storage
  • Freezing
  • Related Recipes
  • Recipe

Instructions

Start with combining the flour, baking powder, cinnamon, and salt. Set aside.

Then mash or puree the bananas and transfer to a large mixing bowl and add the brown sugar. Whisk by hand just until combined. Then slowly add oil while you whisk and stir just to combine.

Whisking mashed bananas, brown sugar, and oil in bowl

Add eggs, and vanilla, and whisk just until incorporated.

whisking in eggs and vanilla to the banana bread batter

Then add the dry ingredients and stir just to combine.

banana bread batter in a bowl

Fold in banana chunks until evenly combined and transfer to a 9x5x3-inch (23x13x8cm) loaf pan and spread evenly.

unbaked banana bread batter in loaf pan

Top with a halved banana and sprinkle with cinnamon sugar if desired. This is optional but highly recommended. Bake for 55-65 minutes or until a toothpick in the center comes out clean.

banana bread batter with bananas and sugar on top

Top tips

1. Correct measuring of dry ingredients: I highly recommend using a kitchen scale, for the most accurate results. If you don't have a kitchen scale then spoon and level the dry ingredients as follows: Use a tablespoon and spoon the flour into the measuring cup. Level it with the back of a knife without pushing the flour into the cup. Although this will bring you the best results if using cups, it's still not as accurate as measuring with a kitchen scale.

2. Pureeing instead of mashing the bananas: This makes the bread even moister because the bananas combine better with the batter.

3. Mixing the batter by hand: The next secret to ultra moist banana bread is whisking the batter by hand. By using an electric mixer, it's possible to overmix the batter. If you overmix the batter, too much gluten develops in the bread. The result would be a dense and rubbery loaf.

4. Banana on top: Although I highly recommend adding a halved banana on top before baking, if you plan on freezing it, don't add it because it's likely getting mushy during the freezing and thawing process. It also doesn't store as long as without the banana on top.

5. Parchment paper: Line the pan with parchment paper for easy removing after baking.

6. Using a toothpick to check the consistency: It will take about 55-65 minutes until it is done. Because every oven is different, it's always the best to use a toothpick to check the consistency. The toothpick should come out clean with just a few moist crumbs attached.

Substitutions

If you are looking for healthy, gluten-free, or vegan options, I got you covered.

Replace

  • canola/vegetable oil with applesauce 1:1
  • canola/vegetable oil with healthier oil, like coconut 1:1 (preferably a mild-flavored oil)
  • ½ cup brown sugar with â…“ cup honey or maple syrup
  • all-purpose flour with Bob's Red Mill gluten-free flour 1:1
  • eggs with flax eggs 1:1

If you go for a healthier version, you might want to skip the crunchy sugar topping as well. Therefore, you could top it with some chopped nuts for extra crunch.

Be aware that every substitution will affect the texture slightly.

Variations

Additional flavors

In the end, when you fold in the banana chunks you could fold in the following ingredients as well:

  • 1 cup (175g) chocolate chips
  • 1 cup (125g) nuts of your choice
  • 1 cup (100g) coconut flakes

If you want to add a combination of additional mix-ins, then make sure that all mix-ins are 1 cup in total - for example, ½ cup of chocolate chips plus ½ cup of nuts.

You could also make add peanut butter to the batter. Therefore add ½ cup (125g) of creamy peanut butter to the batter before you add the oil and mix just until combined. The rest of the recipe stays the same. You could also add some of the prior mentioned mix-ins or skip the sugar crust on top.

Cut Chocolate Peanut Butter Banana Bread slices on wood with knife

Tip: If you're a sourdough bread baker, you can add some sourdough starter discard and also make sourdough banana bread in the air fryer.

Muffins

If you want to make muffins, that's absolutely possible with this recipe. Here is how to do that:

The whole recipe makes about 19-20 muffins. Just line two 12 muffin pans with cupcake liners and fill the liners between ¾ to almost full. Bake at 425°F for 5 minutes, then lower the temperature to 350°F and bake additional 11-14 minutes or until a toothpick in the center comes out clean.

You could also cut the recipe by half and you will end up with about 9-10 muffins.

unbaked banana bread muffins in pan

Small batch

If you want to bake a smaller loaf, simply cut the recipe in half and bake it in an 8x4x2.5-inch (20x10x6 cm) loaf pan.

Storage

It keeps well and stays moist up to 3 days when stored in an airtight container at room temperature. Before you transfer it to the container, make sure that the bread is completely cooled.

If you skip the halved banana on top of the bread, you could further increase shelf life by 1-2 days.

Note: If it is not possible to store it in a cool place at room temperature because it's hot where you live, you may refrigerate it in an airtight container instead of storing it at room temperature.

Freezing

It is always best eaten fresh. However, if you plan to freeze it, let it cool completely. Then wrap tightly in plastic wrap twice, place in a freezer bag and remove as much air as possible. It freezes well up to 3 months.

To thaw, unwrap the loaf, put it on a wire rack, and let stand at room temperature for 3-4 hours. Then transfer to an airtight container.

Note: You may want to skip the halved banana and the sugar crust on top if freezing it. Otherwise, the top can get soggy while thawing.

cut banana bread slices on white surface with knife next to it

Related Recipes

You want more banana recipes? Try our trust and true banana chocolate muffins, banana cake, or banana cupcakes.

Recipe

cut banana bread with chocolate spread and banana slices

Super Moist Banana Bread

5 from 10 votes
Author Sabine Venier
Calories: 267kcal
Servings: 12 servings
Prep 15 minutes
Cook 55 minutes
Total 1 hour 10 minutes
Print Pin Rate
This is the only banana bread recipe you need. It's super moist, so easy, and prepared in no time. Want to add some chocolate, peanut butter, or coconut flakes? That's absolutely possible with this recipe.

Ingredients
 
 

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 14 oz mashed or pureed bananas
  • ½ cup packed light or dark brown sugar
  • ½ cup mild-flavored vegetable or canola oil
  • 2 large eggs
  • 2 teaspoon vanilla extract (or 2 vanilla beans**)
  • 2 medium-sized bananas, chopped

OPTIONAL: Topping

  • 1 tablespoon granulated white sugar
  • ½ teaspoon cinnamon
  • 1 banana, halved

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x5 inch (23x13cm) loaf pan with parchment paper with an overhang around the edges to easily lift the bread out of the pan after baking. 
  • In a small bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
  • In a large mixing bowl, using a whisk, whisk mashed bananas and brown sugar just until combined. Slowly whisk in oil just to combine. Add eggs and vanilla and stir just to combine. Add dry ingredients and whisk just until combined. Fold in banana chunks. Transfer batter to the prepared pan.
  • OPTIONAL topping: In a small bowl, combine sugar and cinnamon.
  • Top batter with the halved banana and sprinkle with cinnamon sugar if desired. Bake for 55-65 minutes or until a toothpick in the center comes out clean with a few moist crumbs attached. Remove from the oven and let cool for 15 minutes. Then remove it from the pan and transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Muffins
If you want to make muffins, line two 12 muffin pans with about 19-20 cupcake liners. Fill liners between ¾ to almost full. Bake at 425°F / 220°C for 5 minutes. Then lower the temperature to 350°F / 175°C and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Divide recipe in half for 9-10 muffins. 

Small batch
If you want to bake a smaller loaf, simply cut the recipe in half and bake it in an 8x4x2.5-inch (20x10x6 cm) loaf pan. 

Substitutions
You could consider the following substitutions:
Replace...
  • vegetable/canola oil with applesauce 1:1
  • ½ cup white sugar with â…“ cup honey or maple syrup
  • vegetable/canola oil with healthier oil like coconut 1:1 (choose a mild-flavored oil)
  • all-purpose flour with Bob's Red Mill gluten-free flour 1:1
  • eggs with flax eggs 1:1

Additional flavors
You could fold in the following mix-ins before you transfer the batter to the pan:
  • 1 cup (175g) chocolate chips
  • 1 cup (125g) nuts of your choice
  • 1 cup (100g) coconut flakes
If you want to add a combination of additional mix-ins, then make sure that all mix-ins are 1 cup in total - for example, ½ cup of chocolate chips plus ½ cup of nuts.
You could also add peanut butter. Therefore add ½ cup (125g) of creamy peanut butter to the batter before you add the oil and mix just until combined. The rest of the recipe stays the same. You could also add some of the prior mentioned mix-ins or skip the sugar crust on top.

Top tips
1. Correct measuring of dry ingredients: I highly recommend using a kitchen scale, for the most accurate results. If you don't have a kitchen scale then spoon and level the dry ingredients as follows: Use a tablespoon and spoon the flour into the measuring cup. Level it with the back of a knife without pushing the flour into the cup. Although this will bring you the best results if using cups, it's still not as accurate as measuring with a kitchen scale.
2. Pureeing instead of mashing the bananas: This makes the bread even moister because the bananas combine better with the batter.
3. Mixing the batter by hand: The next secret to ultra moist banana bread is whisking the batter by hand. By using an electric mixer, it's possible to overmix the batter. If you overmix the batter, too much gluten develops in the bread. The result would be a dense and rubbery loaf.
4. Banana on top: Although I highly recommend adding a halved banana on top before baking, if you plan on freezing it, don't add it because it's likely getting mushy during the freezing and thawing process. It also doesn't store as long as without the banana on top.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 267kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 35mgSodium: 114mgPotassium: 355mgFiber: 2gSugar: 17gVitamin A: 90IUVitamin C: 5.4mgCalcium: 56mgIron: 1.4mg
Course Bread, Breakfast, Dessert
Cuisine American
Keyword Banana Bread Recipe, How to make Banana Bread, Moist Banana Bread
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Astrid

    June 19, 2020 at 7:49 pm

    5 stars
    Thx for the recipe. My family absolutely lived the banana bread (and so did i ??) Will definitely make it again soon.

    Reply
  2. Ana

    May 15, 2020 at 12:44 pm

    5 stars
    Hey! TY SOO MUCH for putting this up! Made it yesterday and it is soooo gooood! Used olive oil and it turned out great! Love from Brazil!

    Reply
  3. Wern

    May 11, 2020 at 7:33 am

    Just made this banana bread today. I used 1 cup unbleached AP flour and 1 cup Whole Wheat bread flour, 1 tsp baking soda + 1 tsp baking powder, 1/2 cup melted butter and less than 1/2 cup molasses sugar. The rest followed her recipe and turned out good. Thanks for sharing.

    Reply
  4. April

    May 04, 2020 at 8:58 pm

    I accidentally omitted the brown sugar.... simply forgot. What a happy accident! It was superb. I added the chocolate chips and two scoops of PBFit and tripled the cinnamon (I love cinnamon). It was extraordinary!

    Reply
  5. Patti

    December 15, 2019 at 9:24 am

    My family doesn’t like chunks in bread. Could I make this without the chunks of banana?

    Reply
    • Sabine

      December 16, 2019 at 8:12 am

      Yes, absolutely!

      Reply
  6. Rima Khaled

    August 26, 2019 at 12:19 pm

    Really loved the cake so much, although i used 350 grams of brown sugar instead of 100 grams (to make it more of a cake rather than a bread) and also used a round pan instead. Looks and smells amazing with the halved bananas on top with the sugar and cinnamon!

    Reply
  7. Chris

    May 07, 2019 at 12:13 pm

    5 stars
    I can't tell how much I love this recipe!! So easy and so damn delicious. I will never make any other banana bread anymore. Thanks!!

    Reply
    • Sabine

      May 09, 2019 at 9:18 am

      I'm happy that you love this recipe as much as I do, Chris! Thank you so much for your feedback!

      Reply
  8. Red

    April 22, 2019 at 9:24 pm

    Can I use 8.5 x 4.5 pan instead?? Do I need to reduce amount of batter?

    Reply
    • Sabine

      April 23, 2019 at 10:13 am

      That is absolutely fine! You don't need to reduce the batter but maybe you need to bake it a couple of minutes longer. Check with a toothpick.

      Reply
  9. Kimi Lai

    February 12, 2019 at 2:37 am

    5 stars
    OMG.! Such a simple recipe to follow and the turn out was amazing! Thanks for the tips too! I never measured exactly today I did. Turned out awesome ?

    Reply
    • Sabine

      February 12, 2019 at 12:06 pm

      I'm so happy to hear that! Thank you so much for your feedback! (:

      Reply
  10. Anemarie Suteu

    January 29, 2019 at 4:13 pm

    Love Bananabread... I have The recipe with yogurt..
    Congrats for the great photos!

    Reply
    • Sabine

      January 30, 2019 at 1:16 pm

      Me too! I can't get enough of Banana Bread. Thank you so much!

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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