The Best Banana Bread 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.

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!

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.

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

Then add the dry ingredients and stir just to combine. 

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

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.

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)
• 1/2 cup brown sugar with 1/3 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, 1/2 cup of chocolate chips plus 1/2 cup of nuts.

You could also make add peanut butter to the batter. Therefore add 1/2 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.

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 3/4 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.

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.

Related Recipes

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

Recipe

Super Moist Banana Bread

5 from 4 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

 

US CustomaryMetric

 

1x2x3x

• 2 cups all-purpose flour, spooned and leveled2 cups all-purpose flour, spooned and leveled
• 2 tsp baking powder2 tsp baking powder
• 1/4 tsp cinnamon1/4 tsp cinnamon
• 1/2 tsp salt1/2 tsp salt
• 14 oz mashed or pureed bananas14 oz mashed or pureed bananas
• 1/2 cup packed light or dark brown sugar1/2 cup packed light or dark brown sugar
• 1/2 cup mild-flavored vegetable or canola oil1/2 cup mild-flavored vegetable or canola oil
• 2 large eggs2 large eggs
• 2 tsp vanilla extract (or 2 vanilla beans**)2 tsp vanilla extract (or 2 vanilla beans**)
• 2 medium-sized bananas, chopped2 medium-sized bananas, chopped

OPTIONAL: Topping

• 1 tbsp granulated white sugar1 tbsp granulated white sugar
• 1/2 tsp cinnamon1/2 tsp cinnamon
• 1 banana, halved1 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.

Video

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.

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Muffins

If you want to make muffins, line two 12 muffin pans with about 19-20 cupcake liners. Fill liners between 3/4 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. 

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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
• 1/2 cup white sugar with 1/3 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, 1/2 cup of chocolate chips plus 1/2 cup of nuts.

You could also add peanut butter. Therefore add 1/2 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.

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

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