5 from 2 votes
cut banana bread with fruits
Super Moist Banana Bread
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins

This is the only Banana Bread recipe you need. It's super moist, so easy, and prepared in just 10 minutes. Want some chocolate, peanut butter, or coconut flakes in your banana bread? No problem! I show you how to make the Banana Bread of your dreams.

Course: Breakfast, Dessert
Cuisine: American
Keyword: Banana Bread Recipe, How to make Banana Bread, Moist Banana Bread
Servings: 12 servings
Calories: 267 kcal
Author: Sabine Venier
  • 2 cups all-purpose flour, spooned and leveled (240g)
  • 2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 14 oz mashed or pureed bananas (400g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup mild flavored vegetable or canola oil (120ml)
  • 2 large eggs
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 2 medium-sized bananas, chopped
  • 1 tbsp granulated white sugar
  • 1/2 tsp cinnamon
  • 1 banana, halved
  1. Preheat 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. 

  2. In a small bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
  3. 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.

  4. OPTIONAL topping: In a small bowl, combine sugar and cinnamon.

  5. Top batter with halved banana and sprinkle with cinnamon sugar if desired. Bake for 55-65 minutes or until a toothpick in the center comes out clean. Remove from the oven and let cool for 15 minutes. Then remove the banana bread from the pan and transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.

Recipe Video


*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.



If you want to make Banana Bread 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. 



You could consider the following substitutions:




You could fold in the following mix-ins before you transfer the batter to the pan:


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 a Peanut Butter Banana Bread. Therefore add 1/2 cup (125g) of creamy peanut butter to the banana bread 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.




Nutrition Facts
Super Moist Banana Bread
Amount Per Serving
Calories 267 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 35mg12%
Sodium 114mg5%
Potassium 355mg10%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 90IU2%
Vitamin C 5.4mg7%
Calcium 56mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.