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.
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.
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.
- Vanilla – Use 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.
How to Make Banana Bread
- 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 (meaning, if you insert a toothpick into the bread, it will come out clean or with little crumb).
- 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.
Recipes You’ll Go Bananas Over
Best Moist Banana Bread Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (180°C) 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.1/2 cup (111g) salted butter, melted , 1 cup (246g) brown sugar + extra for topping , 1 tbsp vanilla , 2 eggs, 2 cups (450g) mashed bananas
- Gradually add the flour, baking soda, and salt to the wet mixture, mixing until just combined. Be careful not to overmix.2 cups (304g) all-purpose flour, 1 tsp baking soda , 1 tsp salt
- 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.
I only have unsalted butter besides the 1 tsp. How much salt would I need to add. Thank you. I look forward to making.
Hi Joann, if you add a little pinch of salt (about 1/16 tsp or more) you should be good!
Super moist! Will double the recipe next time.
If buying the sliced frozen bananas, what size bag would you recommend?
I would recommend buying a 2lb bag. You won’t use the entire thing, but a 1lb bag will leave you a little short of what you need for this recipe.
I baked it for 60 minutes at 350 in a 9 inch glass pan. The outside was near burnt, but the middle was still raw! Could be my oven, but who knows.
Hmm, I’m so sorry to hear that! I recommend double checking the temperature of your oven to ensure it is truly heating to 350. Beyond that, you can cover the top with tin foil if it begins to brown too much during baking.
This was super easy and loved it! I meant to double it but didn’t have the right amount of bananas. I added the doubled recipe with 2 1/2 cups of banana and 2 cups of flour instead of 4. ATTENTION!! DO NOT SKIP THE TOPPING!! It is absolutely heavenly!!!! I also made baby loafs which turned out great too!! The entire house loved this! Also- add choc. chips!!! LOVE!!! You need to try this and share!!! Great warm winter breakfeast or gift!!
I want to try this recipe, but is one tbsp of vanilla correct? Just making sure.
Hi Teressa! Yes! A TABLESPOON of vanilla really elevates the flavor of this banana bread.
The best banana bread I’ve ever made!! This is the only one I will ever make. I loved the way the top looked after baking. I put the brown sugar on top and gave it a little swirl with the cake tester before baking and it looked so pretty. Thank you!
I come from a family of gourmet cooks, and my daughter and I agree that this is the best banana bread recipe ever!! We used coconut oil in place of butter due to lactose intolerance and gluten free flour because of celiac disease.
So glad to hear it worked! Thank you for sharing the substitutions.
I just love this recipe I’m not into the two complicated things.
So incredibly tasty and moist! Two cups of bananas seemed like a lot, but it makes this bread top tier! I added a generous amount of brown sugar mixed with cinnamon and chopped pecans to the top, and it did not disappoint. Don’t hesitate….just make this now!