Moist Banana Bread

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A nice moist Banana Bread is one of the most famous quick bread recipes out there. Overripe bananas are mixed with a handful of pantry ingredients you likely have on hand!

This recipe is easy to make and perfect for adding your favorites from chocolate chips to walnuts.

Classic Banana Bread slices on a board with banana slices on the side

Homemade banana bread is a quick bread recipe and perfect as a snack or dessert.

Bananas for Baking Banana Bread

How Ripe Should Bananas be for Banana Bread? They are sweetest and ripest when they are nicely spotted (with lots of black/brown spots) and are very soft.

If you notice your bananas are soft and don’t have time to make bread, peel them and freeze them. They can stay frozen for months and you will always be ready to bake with.

To Ripen Bananas Quickly

Ready to bake banana bread or banana cake but your bananas are just barely yellow? No problem!

To ripen bananas in the oven:

  1. Preheat to 350°F.
  2. Place bananas on a baking sheet and bake 15 minutes (the skins will turn black).
  3. Cool completely and proceed with the recipe as directed.

Ingredients for Classic Banana Bread in a glass bowl

How to Make Banana Bread

This is a classic banana bread recipe. It’s very basic and produces a moist loaf but it does welcome add-ins.

  1. Combine dry ingredients together per the recipe below and set aside.
  2. Combine remaining ingredients together, stirring in bananas last.
  3. Add the dry ingredients to the wet and stir just until combined.
  4. Bake as directed.

Serve fresh out of the oven or heated slightly with butter for an easy and delicious snack!

Raw banana bread and cooked banana bread in a loaf pan

Additions/Variations

Banana bread can be made with any of these add-ins.

TIP:  Toss the additions with a bit of flour before adding to the batter. This will help keep them from sinking to the bottom of the loaf.

Tips for Moist Quick Breads

  • Use the pan size called for in the recipe.
  • Ensure your baking soda is fresh.
  • Measure flour properly (by spooning the flour into the measuring cup, not scooping it with the measuring cup*)
  • Mix just until moistened.
  • Do not overbake. Ovens can vary, be sure to check your bread at least 10 minutes early.
  • Remove from the pan to cool completely.

* Find more information on measuring flour here.

Cooked classic Banana Bread

Storing Leftovers

Quick bread is easy to store and will last about 5 days. Keep it wrapped in plastic wrap, foil, or in a sealed container at room temperature. It can be warmed for about 10 seconds in the microwave if desired.

To Freeze Banana Bread

Most quick bread can be frozen, just make sure they are sealed well.

Freeze in a zippered bag or an airtight container labeled with the date on it. Frozen banana bread should be good for about eight weeks. Thaw at room temp and serve!

Quick Breads You’ll Love

Classic Banana Bread slices on a board with banana slices on the side
4.94 from 153 votes
Review Recipe

Classic Banana Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Author Holly Nilsson
A mildly sweet and moist quick bread that everyone loves, this easy recipe for banana bread will be the one you'll want to reach for!

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup butter or vegetable oil
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ⅓ cups mashed bananas about 4 small

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Instructions

  • Preheat oven to 350°F. Grease and flour (or line with parchment paper) an 8x4 loaf pan.
  • Combine flour, baking soda, salt, and cinnamon in a small bowl. Whisk to combine.
  • With a hand mixer on medium, combine butter and sugars in a medium bowl until fluffy. Add eggs and vanilla and mix well. Stir in mashed bananas.
  • Add dry ingredients and mix just until combined.
  • Pour into prepared loaf pan and bake 50-60 minutes or until a toothpick comes out clean. Do not overbake.
  • Cool in the pan 5 minutes. Remove from pan and cool completely on a rack.

Recipe Notes

To Ripen Bananas: Bake in a 350°F oven for 15 mins then allow to cool.
Ensure your baking soda is fresh.
Measure flour properly (by spooning the flour into the measuring cup, not scooping it with the measuring cup).
Mix just until moistened.
Do not overbake. Ovens can vary, be sure to check your bread at least 10 minutes early.
Remove from the pan to cool completely.

Nutrition Information

Calories: 221, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 269mg, Potassium: 104mg, Fiber: 1g, Sugar: 15g, Vitamin A: 287IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword banana bread, banana bread recipe, best Banana Bread, how to make banana bread
Course Bread, Breakfast, Dessert
Cuisine American
stack of Classic Banana Bread with a title
close up of stack of Classic Banana Bread with a title
loaf of Classic Banana Bread with a title
ingredients to make Classic Banana Bread with plated bread and a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

  1. I don’t bake, but I decided to give this a try. The recipe was easy to follow. I crushed up some dark chocolate to make chips. It’s in the oven now. Say a prayer & cross your fingers! Lol5 stars

    1. My fingers are crossed for you Karen, but I doubt you need it! I am sure if going to turn out delicious, especially with those dark chocolate chips. Mmmm!

  2. Made this just as the recipe stated. I chose to use butter instead of vegetable oil. DELICIOUS !! This recipe is definitely a keeper.5 stars

  3. This was so easy and delicious, thank you! I made a few adjustments – used four egg whites instead of two whole eggs, left out the white sugar, and included about a quarter cup of chopped walnuts – and it still turned out great!5 stars

  4. Such a moist and tender banana bread! I looked at many recipes and decided on this one, despite the comments about it being too dry. I’m definitely making this again!

  5. I’m a good home cook but never learned to bake until I had grandchildren. This is my go-to recipe: moist and not too sweet. I usually add blueberries, and also the peel of one of the bananas. (Roughly chop the peel and put it in a food processor along with the banana pulp.) I read that Zingerman’s bakery started doing this in an attempt to reduce waste, and customers loved it. Adding some of the peel really does enhance the banana flavor.5 stars

  6. I’m so sorry…I wanted to love this. I’ve been using the same banana bread recipe for years and decided I just wanted to try something different. This was not what I would consider moist at all. I found it to be extremely dry when swallowing it…and very salty. My tried and true recipe comes out so moist you can literally hear it “squish” I didn’t like this at all—and my family was able to resist it. With my usual recipe, I’ve had the kids HIDE it so the others can’t get at it and it never lasts more that a day. 1 star

    1. Sorry that you didn’t enjoy this banana bread Chandelle, it has been a big hit in my house, as well as with many readers. If you found it dry, my guess would be that there was too much flour added to the batter. Please see this post on how we measure flour. Hope that helps.

  7. My daughter accidentally added baking powder with the baking soda and it still turned out amazing! I had to bake it for 1 hour and 10 minutes. I’ll need to bake another one without the baking powder lol. The top was nice and crusty and inside was very moist. This recipe is a keeper!

  8. Made this recipe today. I double it using whole wheat flour and apple sauce instead if butter or oil.
    Added chocolate chips to one and the other added pecans pieces and skor toffee bites.
    Then I sprinkled white sugar in top before baking for 50 minutes.
    They turned out great.

  9. This was wonderful. Super moist and my new go to recipe for banana bread . Thank you so much!5 stars

  10. This is my go-to site for recipes and this one’s a winner. The bread turned out great. I used vegetable oil instead of butter (just because I think it’s easier to work with) and threw in 2/3 cup of roasted pecans. Just like mom used to make. Thanks, Holly!5 stars

    1. You’re very welcome Aaron, and thank you for enjoying the recipes at Spend With Pennies!

  11. Could I use salted butter, and do away with the salt being added? I don’t have any unsalted butter on hand

  12. I only had 2 bananas (about 1 1/4c) and replaced the missing amount with milk. I used a flax seed egg replacer as well, added chocolate chips, and it turned out fantastic!5 stars

  13. I’m not sure how long I actually baked it in the oven, but I honestly loved this banana bread. It was perfect and my mom loved it too! Easy, tasty, and quick. I actually put 3 medium-sized bananas, since it was all I had.5 stars

  14. I’m by no means a baker. I had some bananas that should have been thrown away about 2 days ago. I mushed the bananas I had, but was short about a cup. I bought some baby food toddler cups of bananas, made the 1 1/3 cup requirement and it worked like a charm! It was perfect.5 stars

  15. My new favourite recipe! I added chocolate chips at the request of my kids. Top was nice and crispy while the bread itself nice and moist. It too sweet and great flavour. So good!5 stars