Moist Banana Bread Recipe

5 from 6 votes
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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 a true Foodess classic.

award-winning banana bread recipe

Light and tender, moist but never dense. This 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 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.

best ever simple banana bread recipe

How to Make the Best 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. This is not a recipe to make with your stand mixer.

4. Nail the Doneness

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.

Here’s What You Need for Fluffy Banana Bread

Moist Banana Bread Ingredients

I’ve broken down what you’ll need for this cozy classic.

  • Large egg: Ideally at room temperature.
  • Over-ripe bananas: Ideally, you want lots of brown spots and super-soft texture to add the maximum banana flavor and natural sweetness. You’ll want to mash them with a fork or a potato masher.
  • 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.
Ingredients to make Fluffy, Moist Banana bread.

Variations and Substitutions

Here are some simple tweaks to switch things up:

  • Whole wheat flour: For a heartier, fiber-rich loaf.
  • Coconut oil: A vegan alternative to butter that adds a subtle coconut flavor.
  • Almond milk: For a dairy-free version, swap out the regular milk.
  • 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.

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.
easy simple banana bread recipe

How to Make The Best Banana Bread Recipe: An Easy Guide

Diving into baking this Moist Banana Bread is a breeze. It’s all about mixing, pouring, and baking your way to a delicious treat. 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.

Adding Milk to Banana bread batter.

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.

Whisking flour and dry ingredients in a bowl.

Mix the Dry Ingredients

Whisk together your flour, sugar, baking powder, baking soda, and salt.

Combining the Batter

Slowly add the flour mixture to your banana mixture, stirring just until everything is moistened. Overmixing can make the bread tough, so a gentle hand is key.

Pouring banana bread batter into prepared pan.

Baking 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. Bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Cover the banana bread loosely with aluminum foil if it starts to get dark before it’s done baking.

Can you freeze banana bread?

You sure can. Allow your banana bread loaf to first cool, then either freeze it whole, in halves, or slice it with a bread knife and wrap each piece with plastic wrap.

I often like to store individually wrapped pieces in a freezer bag for single portions on busy weekdays. Just ensure they are sealed nice and tightly.

Wrapping banana bread in plastic wrap to freeze.

How to Ripen Bananas Quickly

If you’re planning to bake some banana bread but your bananas aren’t quite there yet, don’t worry. I’ve got a few tricks to speed up the ripening process. It’s easier than you might think.

In a Paper Bag

Place your bananas in a paper bag and loosely close it. The bag traps the ethylene gas bananas produce, speeding up the ripening. If you add an apple or a tomato to the bag, you’ll see even quicker results. Check daily for ripeness.

Bananas, flour and eggs on a counter with a hand reaching for them.

On the Counter

Just leaving bananas out on the counter works too. Place them away from direct sunlight and give them a few days. They’ll go from green to yellow with brown spots, the perfect stage for banana bread.

In the Oven

If you’re in a hurry, the oven can come to your rescue. Preheat it to 300 degrees F. Put the unpeeled bananas on a baking sheet and bake them for about 15-20 minutes. The skins will turn black, and the insides will soften. They might not be as perfect as naturally ripened bananas for eating raw, but they’re great for recipes.

Using these tips, you’ll have ripe bananas ready for baking in no time. Whether you’re a planner or need ripe bananas in a pinch, there’s a method here for you.

I contributed to a great, comprehensive article on the Fastest Ways to Ripen Bananas According to Experts if you want more tips.

Favorite Banana Recipes to Try Next

Love this? You’ll also love my favorite Moist Pumpkin Bread and Moist Zucchini Bread recipes.

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5 from 6 votes

Moist Banana Bread Recipe

This easy banana bread recipe is incredibly moist and truly makes the best classic banana bread. Simple ingredients make for a seriously award-winning loaf of banana bread that is as fluffy as a cloud.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8


  • 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
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  • 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.



To Double the Recipe: Double all of the ingredients EXCEPT the baking soda. Keep the baking soda at 1 tsp and increase to 1 1/2 tbsp baking powder. I find that with doubling loaves, doubling the baking soda leaves an unpleasant metallic taste.


Calories: 290kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 352mg | Potassium: 129mg | Fiber: 3g | Sugar: 25g | Vitamin A: 956IU | Vitamin C: 36mg | Calcium: 73mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Felicia says:

    5 stars
    Thank you for this lovely recipe! Definitely a family favourite 🙂

  2. Luz Adion says:

    5 stars
    My go-to banana bread recipe. It never fails, every single time. I bake mine in muffin tins and added some chocolate chips, about 1/4 cup, for some added surprise in every bite and added a half tsp of cinnamon powder, because it adds such depth to the banana flavor. Thank you for this great recipe!

  3. Morgan Thompson says:

    5 stars
    Really, it *is* the best banana bread ever. I was surprised initially when I saw the recipe doesn’t include vanilla extract, brown sugar, cinnamon, nutmeg or other flavor-inducing additions. I can see why now – the banana flavor needs no addition, it comes through fully in this excellent recipe, as does the butter, which is a match made in heaven. I will only ever make this recipe now. Not only was the taste banana bread perfection, it baked up really well. I followed the recipe exactly. Highly recommend.

  4. Gabriella Stamova says:

    I make this recipe at least 12 time per year for at least 2 years in a raw and it’s by far the best ever! Thank you for sharing this recipe!!

  5. Sandra Simpson Reiss says:

    Sooo amazing,utterly delicious.
    I’m not a baker, but it turned out really well although it didn’t rise too much .

  6. Ani says:

    5 stars
    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!

  7. Andria says:

    5 stars
    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!!

    1. Jennifer Pallian BSc, RD says:

      So delicious, right Andria? Thanks for the wonderful review!

  8. Chris says:

    I’m a banana short of the recommended amt., can 1/4 cup applesauce augment the liquid without ruining the flavor?

    1. Jennifer Pallian BSc, RD says:

      Yes, that should be fine!

  9. Hilary Lucyk-Chen says:

    5 stars
    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 🙂

  10. Aurea says:

    5 stars
    Loved it! the walnuts add an amazing texture