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 made and it was delicious.
Can I use 1/2 cup buttered crisco in place if salted butter?
Hi Jessica – I’ve never tried substituting crisco for butter. But I think it would work – however, it will likely change the texture and flavor of the bread a bit.
I am 14 years old and had some old Bananas to use. I’m surprising my mom with this and it came out delicious!
Just tried this banana bread and wow—so soft, perfectly sweet, and full of flavor! Super easy to make too. Definitely saving this one
Best banana bread I’ve ever made. Come out perfect every time. Soooooo delicious!!😋
This is the best banana bread recipe I’ve come across! So far, I’ve used it 2x already. For me, I prefer using oil instead of butter as it definitely makes the loaf more soft. Also, although the brown sugar on top is a pretty touch, it’s too sweet, so I leave it off. Thank you for this wonderful recipe!
This recipe is absolutely amazing!! I picked it to make for my 12 year old. Everyone loved it! Husband had me make some for his guys at work. 5 loafs gone in 3 days!! Everyone loved it!!! I tweak it a little to make it my own. I cook my mashed banana’s until an almost boil ( not liquified) and add almond extract, splash of vanilla and cinnamon. Let it cool then make this recipe as it states.
Hi! I followed the recipe but used King Arthur Gluten-free 1:1 flour (husband is gluten intolerant) and was a hit! I wanted to do cupcakes instead of a loaf.. do you recomend to cut the baking time in half?
Yay! So glad the gluten-free sub worked. If you’re hoping to make banana muffins, I would start by baking for about 20 minutes and periodically check for doneness.
It rose well but the middle didn’t bake. I left it in for an hour and a half, not sure what i did wrong 🙁
Hi Carmen, I’m wondering if your oven temperature was a little off? I would check with an external thermometer and maybe increase the temperature by 10° and see if that helps. If you’re worried about the edges becoming too brown, you can cover them with foil while the middle continues to bake.
How do I convey how wonderful and simple this recipe is?! So.damn.good! I added a ton of cinnamon and nutmeg as well and I literally couldn’t stop eating it hot out of the oven. Thank god for my will power. Share with your friends, you won’t regret making this one!!