This, my friends, is the moist banana bread recipe you’ve been searching for. One of my all-time most popular recipes, this fluffy banana bread is truly the best banana bread recipe you’ll try.
Want to learn how how to make the best, moist and fluffy banana bread you’ve ever had? I’m a Food Scientist and I’m going to share all the secrets!
Light, moist and tender, never dry or dense, this ultimate banana bread recipe produces loaves (and muffins!) that are perfectly fluffy, soft and full of banana flavor.
The Secret to Moist Banana Bread
So, what’s the trick to fluffy, soft, never-dry banana bread? Tons of banana. They make it super moist and flavourful. It stays tender and fresh for days.
- You’ll want to squirrel away bananas (4 whole bananas per loaf) and let them ripen.
But HERE’S the REAL Key
Use just over-ripe bananas. I used to bananas so over-ripe they’d gone almost black and soft.
- Over the years (decades?) of making this recipe, I’ve discovered that if I use bananas that have brown freckles and are fragrant (but not verging on compost 🤣), the banana stays way in the batter better without sinking.
- This gives you ultra-moist, soft banana bread, maximum banana flavor and natural sweetness, while avoiding a soggy layer of sunken banana at the bottom.
I always have a stash of ripe bananas in the freezer, peeled, and broken in chunks and stored in a freezer bag. When the bag gets full, I make banana bread. Here’s how to make banana bread with frozen bananas.
4 Pro Tips for Making the Best Banana Bread Ever
As a food science expert, here are the keys to making your new favorite banana bread recipe 😋
1. Preheat Your Oven
Might seem obvious (or optional?) but this initial burst of heat from a preheated oven helps the batter rise quickly, setting the structure of the bread as it’s tallest, fluffiest loaf.
2. Move Quickly Once Mixed
The batter should get into the oven as quickly as possible once the wet ingredients hit the dry.
Both of these tips are based on the chemistry of baking powder – if it is double-acting, it starts to work as soon as it is moistened, and then again with heat. We want to work quickly and with the right heat to allow optimal rising – the results will be fluffy and light, as desired.
3. Do Not Overmix
You want to stir gently, and only until there are no more flour patches. Over-mixing produces tough, dense muffins and loaves. This is not a recipe to make with your stand mixer.
4. Nail the Doneness Every Time
My favorite way to ensure perfect doneness is to pull out my meat thermometer and take the internal temperature. This takes away any guesswork. It’s done when the middle reaches 190ºF.
PLUS: In case you scrolled here, be sure to see the section above on “The Secret to Moist Banana Bread” for what bananas are best to get it perfect (it’s maybe not what you think!).
Here’s What You Need for Fluffy Banana Bread
I’ve broken down what you’ll need for this cozy classic.
Banana Bread Ingredients
- Large egg: Ideally at room temperature.
- Just over-ripe bananas: Not black, mushy ones. You’ll want to mash them with a fork or a potato masher.
RELATED: Can you use frozen banana for banana bread? to find out about what recipe adjustments to make and whether to discard the frozen banana liquid after thawing! - Unsalted butter: Brings richness and flavor.
- Milk: Adds moisture, making the bread soft.
- All-purpose flour
- Granulated sugar
- Baking soda & baking powder: These leaveners help the bread rise, making it fluffy and light.
- Salt: Enhances all the other flavors.
Variations and Substitutions
Here are some simple tweaks to switch things up:
- Whole wheat flour: For a heartier, fiber-rich loaf.
- Oil: A vegan alternative to butter.
- Barista oat milk: For a dairy-free version, swap out the regular milk for this rich plant-based milk, or use almond milk for a lighter option.
- Honey or maple syrup: These can replace granulated sugar for a different kind of sweetness.
- Add-Ins: For extra texture and flavor, stir in a cup of chocolate chips, blueberries, raisins, cranberries, walnuts or other nuts. Some people like a teaspoon of cinnamon or vanilla extract, but I’m personally a banana bread purist. Try my pumpkin banana bread, too!
Grab These Tools
You won’t need much, just a few kitchen basics:
- Loaf pan: An 8 1/2- by 4 1/2-inch size works perfectly.
- Parchment paper: For easy removal and clean-up.
- Large bowl: To mix your ingredients.
- Spatula: To fold the batter and scrape it into the pan.
- Meat Thermometer or Toothpick: To test for doneness. I recommend using a thermometer to take out the guesswork.
How to Make The Best Banana Bread Recipe: An Easy Guide
Let’s walk through each step.
Prepare the Pan and Preheat the Oven
Getting started is simple. First, preheat your oven to 350ºF. Then, grab your loaf pan and either grease it well or line it with parchment paper, making sure there’s an overhang on the sides. This setup will help your bread slide out easily once it’s done.
Mix the Wet Ingredients
Begin by beating the egg, mashed banana, and melted butter in a large bowl until they’re well blended. For this part, you can use a spoon or a hand mixer. This trio brings together the moisture and fat needed for a tender loaf. Next, stir in the milk.
Mix the Dry Ingredients
Whisk together your flour, sugar, baking powder, baking soda, and salt.
Gently Combine the Batter
Slowly add the flour mixture to your banana mixture, stirring just until everything is moistened.
Overmixing can make the bread tough, so gentle mixing is key and stop as soon as there’s no dry flour.
Bake to Perfection
Scrape the banana bread batter into the prepared loaf pan. If you want to add a special touch, slice some banana rounds on top for a pretty presentation. Cover the banana bread loosely with aluminum foil if it starts to get dark before it’s done baking.
Use a thermometer to test doneness without guessing. It should be 190ºF for it to be perfectly set with maximum moistness. A toothpick doneness test will work, too, if you don’t have a thermometer.
Can you freeze banana bread?
Yes, you absolutely can freeze banana bread. Here’s how:
- Allow your banana bread loaf to first cool.
- Then either freeze it whole, in halves, or cut it into slices with a bread knife. Either way, wrap it first in foil or plastic wrap, and then store in a freezer bag.
Favorite Banana Recipes to Try Next
- 3-Ingredient Banana Pancakes
- Banana Ice Cream Recipe
- Moist Banana Zucchini Bread
- Banana Peanut Butter Chocolate Bites
- Banana Bran Muffins
Love this? You’ll also love my favorite Moist Pumpkin Bread and Moist Zucchini Bread recipes!
The Best Moist Banana Bread Recipe (You’ll Thank Me Later!)
Video
Ingredients
- 1 large egg
- 2 cups mashed over-ripe banana (about 4 large)
- ½ cup unsalted butter melted
- ¼ cup milk
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees. Prepare an 8 1/2- by 4 1/2-inch loaf pan by greasing it or lining it with parchment paper (allowing an overhang on sides). Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended. Stir in milk.
- Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Scrape batter into prepared pan. (You can slice some banana rounds on top for presentation, if you like.)
- Bake for 55-65 minutes, until toothpick inserted into the centre comes out clean. Cover the banana bread loosely with aluminum foil if it starts to get dark before it's done baking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe – works every time … and i dont want to break it.
But, has anyone tried baking it in the airfryer instead of traditional oven?
Hi Zoey, I’m so happy you love the recipe but I absolutely recommend that you don’t air fry it. It’s high sugar enough that it’ll be burnt black before it is cooked through.
Looks great!
Can I ask about the note on doubling the recipe – do you mean 1.5 tsp of baking powder or actually 1.5 tbsp, which is nearly 5 tsp of baking powder?
Thanks
1 tsp baking soda is the raising equivalent to 3 tsp (1 tbsp) baking powder, so when I double the recipe, I do use 1.5 tbsp of baking powder! It’s usually 1 tbsp baking powder per loaf.
Hi, I think I keep re-reading this. For a single loaf, the recipe says 1 teaspoon of backing powder and 1 teaspoon of baking soda but then the reply you posted says 1 tablespoon of baking powder per loaf. Can you clarify?
thank you in advance!
Hi Rachelle, I just reread my answer and agree it was confusing. I was trying to explain that it is normal for loaves to have 1 tbsp baking powder per loaf, that 1.5 tbsp (5 tsp) in my doubled batch suggestion is not too much for 2 loaves.
The doubled recipe switches to more baking powder because you can taste the baking soda when you use too much. A single batch offers enough acid to neutralize it but in the double batch, you start to taste it. Just have to trust me, I’ve doubled the recipe at least every month for 2 decades. You’ll love it, promise! 🙂
Made almost as directed, and turned out lovely!
I only had 3 bananas so I grated 1 apple to bring the fruit total to the suggested 2 cups. Didn’t seem to impact the taste!
Loved this recipe! I had bananas from the backyard and they were all ripening at the same time! So, I found your recipe and followed it exactly, except I added just a 1/4 teaspoon of vanilla, and 1/4 teaspoon of cinnamon. It’s the best I’ve ever made! I will be making this again!
How much cooking time if you double the recipe and cook 2 loaves?
Same cooking time, just rotate the loaves in the oven halfway through.
Can you use butter milk and how much
Delicious! I added mini chocolate chips and made muffins instead!
I have tried multiple recipes and this one by far is the absolute best. I can’t make these quick enough for the whole family! Ty
This comes out soooo sooo good 😊 I have even tried with different variations depending on what I have or don’t have available at the time, and it’s always come out super moist and delicious! My favorite is subbing poi instead of bananas-so chewy and yummy! Mahalo!
I am just wondering 1. Why this recipe calls for unsalted butter and then 1tsp of salt?
2. Why the recipe calls for 1 1/2tbsp of baking soda for a double recipe but the single recipe only calls for 1tsp of baking soda? Can you explain these discrepancies to me please and thanks?
Hi Yvonne, I find the salt is really important to the flavor of the loaf so I suggest unsalted butter so you can get the salt perfect every time. You can use salted butter and halve the salt quantity (it’s just that different salted butters vary in saltiness).
The doubled recipe switches to more baking powder because you can taste the baking soda when you use too much. Somehow a single batch offers enough acid to neutralize it but in the double batch, you start to taste it. Just have to trust me, I’ve doubled the recipe 10000s of times.
I tried your recipe for banana bread, it’s now my go-to recipe. Thank you!!
I cannot believe how different this has turned out to all previous attempts at banana bread. It is genuinely light and fluffy. I used soft brown flour but otherwise stuck to all instructions esp light on mixing, dry into wet and in the oven quickly afterwards. Fantastic. Thanks