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 per loaf) and let them blacken. I recommend making a double batch – freeze one (or even better, spread the love and share one).
I always have a stash of “very ripe” (read: brown, mushy, highly fragrant) bananas in the freezer, peeled, and broken in chunks and stored in a freezer bag. When the bag gets full, I make banana bread.
How to Make Moist Banana Bread
Wondering how to make the best ever banana bread?
Here are my 3 top tips for making moist and fluffy banana bread:
1. Preheat Your Oven
Preheat preheat preheat. Your oven should absolutely be at the baking temperature by the time the batter hits the oven (this applies to all baking).
2. Time Matters
Also, 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
Equally important, never over-mix. You want to stir gently, and only until there are no more flour patches. Over-mixing produces tough, dense muffins and loaves.
Can you freeze banana bread?
You sure can. Allow your banana bread loaf to first cool, then slice it with a bread knife, and wrap each piece with plastic wrap. I then store the individually wrapped pieces in a freezer bag, just to ensure they stay sealed nice and tightly. But of course… I am sure to re-use the plastic bags.
More Banana Bread Recipes
Moist Banana Bread Recipe
- 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
- 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.
Last Updated on November 5, 2022 by Jennifer Pallian BSc, RD
Sooo amazing,utterly delicious.
I’m not a baker, but it turned out really well although it didn’t rise too much .
This recipe is the BEST! I don’t think I’ve ever made anything where I got so man at compliments of amazement! Thank you thank you!
I make this recipe at least 2-3 times a month and it’s by far the best ever! I sometimes add a little cinnamon, dark chocolate chips and walnuts depending on what I have on hand. Thank you for sharing this true winner!!
I’m a banana short of the recommended amt., can 1/4 cup applesauce augment the liquid without ruining the flavor?
This is hands down the best banana bread EVER!
I only ever make this recipe now. I stumbled upon it a few years back and am now making memories with my 2.5 year old daughter who loves to bake along with me! Thank you for sharing this great recipe that will be handed down 🙂
Loved it! the walnuts add an amazing texture