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Super Moist Banana Bread

A tender and moist banana bread recipe that turns out EVERY. TIME. This recipe amps up the yum factor by turning brown sugar, vanilla & banana into perfection.

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A loaf of moist banana bread cut on a plate with a slice leaning against it.

This is the Best Moist Banana Bread Recipe

Hi, if you’re here it’s likely because you have some browning bananas on your counter right now. But if you don’t & you’re just craving a deliciously moist, brown-sugary, banana delight, I suggest grabbing frozen sliced bananas from your grocery store’s freezer section and meeting me back here. In either scenario, you will not be disappointed by this ultra tender, bursting-with-flavor banana bread loaf. 

Why you’ll love this Super Moist Banana Bread

This is the best basic banana bread recipe you will find on the internet. Yes, it maintains the hearty and moist texture that epitomizes banana bread *exquisitely well* but I really think the star of this bread is the brown sugary depth (and topping!) that makes it. While I don’t think this needs any “extras” to make your taste buds dance, you can definitely toss in some chopped nuts (walnuts or pecans) or chocolate chips to take this to the highest level.

A stack of sliced brown sugar crusted banana bread.

Moist Banana Bread Ingredients

  • Salted butter, melted –  You can substitute oil for the melted butter, if you prefer! This will yield a softer, more tender bread crumb. 
  • Brown sugar + extra for topping – Trust me on topping your banana bread with brown sugar. It is LIFE. CHANGING. 
  • VanillaUse all of the vanilla. Trust me on this.
  • Eggs
  • Mashed bananas – Pro tip: If you don’t have ripened bananas to use but want banana bread, go to the frozen fruit section of the grocery store and grab a bag of frozen sliced bananas that people usually put into their smoothies. Let it thaw, mash them up and you are good to go!
  • All-purpose flour
  • Baking soda  – This will give your bread a nice rise & help it have that light moist texture we want. 
  • Salt

How ripe should Bananas be for Banana Bread?

Here’s the deal – this banana bread is pretty forgiving! While the ideal ripe banana is starting to blacken, a yellow banana with brown spots will work well, too. Just make sure your banana isn’t so black that it is starting to mold – that’s pretty much the only absolute no-go.

A slice of banana bread face up on the counter with a pat of butter on it.

How to Make Banana Bread

  1. Preheat the oven to 350°F and coat a 9-inch loaf pan with non-stick spray.
  2. Using either an electric hand mixer or a stand mixer, blend the melted butter and brown sugar together. Incorporate the vanilla, eggs, and mashed banana.
  3. Gradually add the flour, baking soda, and salt to the wet mixture, mixing until just combined. Be careful not to overmix.
  4. Pour the batter into the prepared loaf pan. Sprinkle the top of the banana bread with extra brown sugar.
  5. Bake at 350°F for 55-60 minutes, ensuring it passes the toothpick test before removing from the oven (meaning, if you insert a toothpick into the bread, it will come out clean or with little crumb). 
  6. Allow the bread to cool slightly or completely before slicing, depending on your preference.

Tips for making this Banana Bread Recipe moist

The good news is this recipe is designed to turn out a super moist banana bread! Just make sure you aren’t overmixing your batter or overbaking your bread and you should be golden (and moist)!

Variations of the Best Moist Banana Bread Recipe

Listen, I think this banana bread stands on its own. But if you’re looking to give it a little extra flair, toss in some chopped nuts, an assortment of chocolate chips, or even a little cinnamon.

How to store Banana Bread

Banana bread should be stored in an airtight container on the counter! You’ll want to refrain from putting it in the fridge because that will zap your bread of moisture and dry it out quicker.

How long does Banana Bread last?

At my house we typically can’t make a loaf of banana bread last more than an evening, but this bread will be good on the counter in an airtight container for up to 3 days before it starts to lose it’s ultra moist-ness.

Can you freeze Banana Bread?

You absolutely can! Just make sure your loaf has completely cooled and then place it in a labeled ziplock bag. It will keep for up to 3 months in the freezer. When you’re ready to use, let it thaw on the counter or reheat in the microwave.

A loaf of moist banana bread cut on a plate with a slice leaning against it. Across the top it says "brown sugar crusted banana bread the only recipe you'll ever need"

Recipes You’ll Go Bananas Over

A loaf of moist banana bread cut on a plate with a slice leaning against it.

Best Moist Banana Bread Recipe

A tender and moist banana bread recipe that turns out EVERY. TIME. This recipe amps up the yum factor by turning brown sugar, vanilla & banana into perfection.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 1 large loaf
Calories: 1474kcal

Ingredients

  • 1/2 cup salted butter, melted
  • 1 cup brown sugar + extra for topping
  • 1 tbsp vanilla
  • 2 eggs
  • 2 cups mashed bananas
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  • Preheat the oven to 350°F and coat a 9-inch loaf pan with non-stick spray.
  • Using either an electric hand mixer or a stand mixer, blend the melted butter and brown sugar together. Incorporate the vanilla, eggs, and mashed banana.
  • Gradually add the flour, baking soda, and salt to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Pour the batter into the prepared loaf pan. Sprinkle the top of the banana bread with extra brown sugar.
  • Bake at 350°F for 55-60 minutes, ensuring it passes the toothpick test before removing from the oven.
  • Allow the bread to cool slightly or completely before slicing, depending on your preference.
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Nutrition

Calories: 1474kcal | Carbohydrates: 296g | Protein: 42g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 3556mg | Potassium: 2020mg | Fiber: 18g | Sugar: 58g | Vitamin A: 763IU | Vitamin C: 39mg | Calcium: 112mg | Iron: 14mg

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One Comment

  1. 5 stars
    This was the best banana bread I have ever made! Thank you for sharing this fantastic recipe. The brown sugar on top… chef’s kiss. This will be my go to recipe from here on out!!

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