Here is an Easy Moist Banana Bread recipe — honestly the only banana bread recipe you’ll need. It’s wonderfully moist, packed with banana flavor and a simple blend of everyday ingredients.
It’s truly the most delicious banana bread. Below you’ll find photos and a clear, easy-to-follow method so you can make this moist banana bread at home.
I no longer worry when my bananas become very ripe — that’s the perfect excuse to bake. Overripe bananas are ideal for recipes like banana fritters, banana pancakes, or, of course, this irresistible banana bread.
There should be no more wasted bananas. The riper the fruit, the richer the banana flavor in your bread.
This sweet quick bread (almost like a cake) is the definition of comfort baking. I love quick breads because they come together fast with simple pantry staples.
Each bite hits all the right notes. A slice will transport you to banana heaven.
When I find overripe bananas in the fruit basket, I celebrate — banana bread to the rescue!
The bananas had dark spots and were perfectly ripe, so I declared, “Let there be banana bread.”
Ingredients for Easy Moist Banana Bread
For this easy banana bread you will need:
- 1 1/2 cups all-purpose flour (about 180g)
- 3 overripe bananas
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup granulated sugar (about 66g)
- 1/2 teaspoon salt
- 8 tablespoons butter or margarine (1 stick, 1/2 cup, 114g), softened
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup whole milk (can substitute evaporated milk)
How to Make Easy Moist Banana Bread
Follow these straightforward steps to bake a classic, moist banana bread.
1. Grease a 5×9-inch loaf pan with a teaspoon of oil or line with parchment paper and set aside.
2. Preheat the oven to 350°F (180°C).
3. Peel the ripe bananas and place them in a bowl. Mash with a fork or potato masher — a few small chunks are fine and add nice texture.
4. Mix the mashed bananas with the milk and set aside.
5. In a large bowl, combine the softened butter and sugar and stir until well combined.
6. Add the eggs to the butter and sugar and mix until just combined. Then add the banana-milk mixture and the vanilla extract, stirring gently until combined.
7. Add the flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients.
8. Stir gently until the mixture is just combined to form a batter. Avoid overmixing to keep the bread tender.
9. Pour the batter into the prepared loaf pan and level the top.
10. Bake for about 50–55 minutes, or until a toothpick inserted into the center comes out clean.
While the bread bakes, enjoy the warm banana aroma that will fill your kitchen. It’s one of the best parts of baking.
This quick bread is excellent on its own, but you can also spread a little butter or homemade jam on a slice for extra indulgence.
Watch how to Make Easy Moist Banana Bread
Variations
Try these simple variations to change up the recipe:
- Bake the batter in muffin tins to make banana muffins.
- Replace part of the milk with sour cream or Greek yogurt for an even moister crumb.
- Use some brown sugar in place of white sugar for deeper flavor.
- Stir in regular or mini chocolate chips for chocolate chip banana bread.
- Use an electric hand mixer if you prefer, but don’t overmix.
More Banana Recipes
- Banana Fritters
- Banana Bread Rolls
- Strawberry Banana Pudding
Hope you enjoy this recipe as much as we do — may it become your go-to banana bread.
Easy Moist Banana Bread Recipe
5 from 2 votes
This Easy Moist Banana Bread is one you’ll make again and again. The banana flavor is strong and the texture stays moist — often even better the next day.
Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
Servings: 6 servings
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Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 3 overripe bananas
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup granulated sugar (66g)
- 1/2 teaspoon salt
- 8 tablespoons butter or margarine (1 stick, 114g), softened
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup whole milk
Instructions
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Grease a 5 by 9-inch loaf pan and set aside. Line with parchment if desired.
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Preheat oven to 350°F (180°C).
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Peel and mash the bananas in a bowl, then stir in the milk.
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In another bowl, mix the softened butter and sugar until combined.
-
Add eggs to the butter-sugar mixture and mix until just combined.
-
Stir in the banana-milk mixture and vanilla, mixing gently until combined.
-
Add flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients.
-
Mix until just combined to form a batter — do not overmix.
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Pour batter into the prepared pan and level the top.
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Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool, remove from pan, slice and serve.
Notes
1. Use very ripe bananas for the best flavor — bananas with dark spots or blackened skin work best and make the bread extra moist.
2. Mashing the bananas (rather than blending) leaves small banana pieces that create a pleasant texture in the baked bread.
3. You can use salted or unsalted butter; if using salted butter, be mindful when adding additional salt.
4. To store, wrap the cooled banana bread in foil or place in an airtight bag. At room temperature it keeps well for a day or two; refrigerate for longer storage and bring to room temperature before serving to restore moisture.
This recipe was first published in May 2016 and has been updated with better photos and tips. The recipe itself remains the same.
Nutrition
Calories: 254kcal | Carbohydrates: 25 g
Additional Info
Course: Breakfast, Dessert
Cuisine: International
Calories: 254
“And we know that all things work together for good to them that love God, to them who are the called according to his purpose.” Romans 8:28, KJV