Deliciously Moist Banana Bread Recipe (2022)

This moist banana bread recipe is golden brown on the outside and sweet and fluffy on the inside. This simple banana bread is a family favorite.

Plus, it’s the perfect recipe for when you have bananas that are just a little too ripe. In fact, the riper they are, the better your banana bread will turn out!

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Spread some butter on top, pour a cup of coffee, and you’ll have the perfect weekend treat.

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Deliciously Moist Banana Bread Recipe (1)

How to Make Moist Banana Bread

Here are some tips & tricks for making the best banana bread.

  • The bananas have to be over-ripe. When it comes to banana bread, the blacker the peel, the better. These mushy bananas give off a much sweeter flavor, making them perfect for baking banana bread. Previously frozen ripe bananas work great as well!
  • Mash the bananas thoroughly. To do so, you can use a fork, a potato masher or hand mixer. This is particularly important for those who do not like munching on slimy and mushy banana bits.
  • When combining dry and wet ingredients, fold them very gently with a spatula. This will result in extra tender bread.
  • I know this recipe calls for 60 minutes of cook time, but check it as early as 55 minutes in. You’ll know it’s done when you see some moist bread sticking to your tester toothpick. Remove from the oven right away!
  • Pecans are great, but walnuts also go really well with banana bread. The hint of bitterness in these nuts gives a nice balance to the sweetness of the banana.
  • Make sure to take the banana bread out of the loaf pan as soon as possible, about 10 minutes after it’s out of the oven. Don’t leave it in there for too long – doing so will result in a soggy bottom.
Deliciously Moist Banana Bread Recipe (2)


To make the best banana bread, you’ll need:

  • Butter
  • Sugar
  • Eggs
  • Vanilla Extract
  • Lemon Juice
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Chopped Walnuts
  • Ripe Bananas
Deliciously Moist Banana Bread Recipe (3)

How to Ripen Bananas

To make the best banana bread, you’ll want to use bananas that are overly ripe, but sometimes you just won’t have ripe bananas on hand.

There are a couple of easy ways to ripen green bananas. First, you can leave them sitting out on the counter for a day or two.

But if you’re short on time, you can always pop them in the oven and bake for approximately 15-20 minutes at 250 degrees Fahrenheit.

How to Store Banana Bread

Even when you follow all the recipe tips mentioned above, banana bread tends to dry out when storing it overnight.

Here are some storage tips to keep your banana bread moist and delicious:

  • Allow your bread to cool on a wire rack or a plate before refrigerating it.
  • Slice your bread in thick and even slices. Eat to your heart’s content.
  • In the unlikely event of leftovers, pack the remaining slices in plastic wrap while it’s still a little warm. This will prevent it from going dry. Tin foils and airtight containers also work well at preserving the quality of the bread. Make sure that it is wrapped nice and tightly.
  • Place the wrapped slices inside a freezer bag. Press the bag to get rid of excess air, and gently close the seal completely.
Deliciously Moist Banana Bread Recipe (4)

How to Freeze Banana Bread

If you leave your banana bread wrapped in plastic on the countertop, it will stay good for about 3 to 4 days.

If you wrap and refrigerate it properly, your bread could last for up to seven days.

But, if you need to store it for an even longer period, freezing it is also an option. Doing so will make your banana bread last for 3 whole months!

Just make sure that the bread is completely cooled before you fridge or freeze it. To serve, simply thaw it out in the fridge or at room temperature until it softens.

(Video) Perfectly moist BANANA BREAD

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Deliciously Moist Banana Bread Recipe (5)

Tips & Tricks

Here are more ways to make your banana bread even better!

  • Measure properly. When you make banana bread, be sure to measure ingredients accurately. Do not pack your measuring cup because you might end up with too much. Use a spoon to place your dry ingredients into the measuring cup, and use the back of a knife to level it.
  • Use an electric mixer to thoroughly mash the bananas. Just rinse and dry it well before using it again to cream the butter and sugar!

And, in case your banana bread doesn’t turn out the way you wanted, here are some things to check for.

  • The banana bread didn’t rise.

There are several possible explanations behind this.

You may have added too much or too little baking soda to the recipe, or maybe your baking soda has already gone bad.

Baking is an exact science, so little mishaps like this could be detrimental to your bread!

Another possibility is that you’ve mixed the mixture way too much.

Apart from resulting in a dry loaf, over-mixing can also cause your bread to be flat. The key is to fold the batter very gently to mix the ingredients together.

Lastly, you also could have added too much of the wet ingredients. The wet ingredients in the recipe tend to weigh your bread down, resulting in flat banana bread.

  • The middle part of the bread has sunk.

If you find that your banana bread has sunk at the center, it most likely means that it wasn’t cooked all the way through yet when you took it out of the oven.

While it may have looked done on the outside, it needs at least 50 minutes to cook.

When your bread starts to turn brown, it’s completely understandable to want to take it out right away.

After all, no one wants burned bread.

But that doesn’t mean you should take it out prematurely. Your batter of flour and mashed bananas will need plenty of time to cook completely.

To avoid this from happening again, a good trick is to leave it in the open for a good 2-3 minutes after it’s cooked.

Don’t forget to leave the oven door wide open, too! Doing so will give your bread time to tighten up as it settles.

(Video) Moist Banana Bread Recipe | Sweet Bread

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Deliciously Moist Banana Bread Recipe (6)

Deliciously Moist Banana Bread Recipe

Cuisine: American




Prep time



Cooking time



(Video) Moist Banana Bread | How to make Banana Bread | Easy Banana Bread Recipe | Banana Bread Recipe




Learn how to make deliciously moist banana bread with this quick and easy recipe.


  • 1/2 cup butter (melted)

  • 1 cup white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon juice

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup sour cream

  • 1/2 cup chopped walnuts

  • 2 medium bananas (mashed)


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  • In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
  • Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9×5 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
  • Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.
(Video) Delicious Moist and Chewy Banana Bread Recipe

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How do you keep banana bread moist? ›

All the bread needs is to be tightly wrapped in plastic film or between two paper towels in an airtight container (via Baking Kneads). The wrap will help keep moisture in the bread while the paper towels will help absorb any moisture that leaks out.

Is banana bread supposed to be moist? ›

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet.

What makes bread moist? ›

To reach moist bread you need to make sure your bread is not over-proofed, be sure to hydrate it enough during the bake until it developed a thick crust, ingredients wise it's recommended to use whole grain flour, add special fruity ingredients to give your loaf more moisture and last let it cool down completely before ...

Is baking soda necessary in banana bread? ›

In banana bread, baking soda does more than just help the loaf cake rise: it increases the pH of the batter, leading to a browner, much darker crumb and crust. it tenderizes by reducing gluten formation in the batter.

What makes bread moist and fluffy? ›

Yeast ferments the sugar present in the dough into carbon dioxide. The CO2 released from the yeast fills the dough and increases its volume. Once, the bread has baked, the heat causes the bubbles to break and makes the bread light and fluffy.

Why Does banana bread have to sit overnight? ›

If you're hoping to bake banana bread and speed up the process of ripening your fruit, you can place your bananas in a paper bag and leave it in a warm spot overnight. According to Chowhound, the fruit will produce ethylene gas and the starch will begin to convert to sugars to produce ripened fruit.

Why is my banana bread so dry? ›

Adding too much flour will make your banana bread dry. Use too little, and your loaf will be too wet (via Leaf). That's why it's time to ditch those measuring cups. By using a scale, you can be sure you have the correct amount of flour every time.

Can bananas be too ripe for banana bread? ›

Remember, a banana can never be too ripe for banana bread — unless it's started to get moldy, infested with fruit flies, or begins to rot.

Why does my banana bread not get done in the middle? ›

The primary reason as to why banana bread may be raw in the middle is simply down to not enough cooking time. As a minimum, a banana loaf takes 50 minutes, but the length of time depends on the sugar content and the moisture in the bananas. The bread should not be removed from the oven until it is fully baked.

Does oil or butter make softer bread? ›

Baking with oil produces moist and tender baked goods.

Butter, on the other hand, is solid at room temp, and therefore baked goods made with it are (arguably) a tad more dry. Baked goods calling for oil are also extra tender because there is less opportunity to develop the gluten in the flour by overmixing the batter.

What milk does to bread? ›

In the finished product, milk will make bread that has:
  1. Greater volume (improved capacity to retain gas)
  2. Darker crust (due to the lactose in the milk)
  3. Longer shelf life (due partly to the milk fat)
  4. Finer and more “cottony” grain.
  5. Better slicing due to the finer grain.

Why is commercial bread so soft? ›

It's industrial production meaning they use a tonne of dough conditioners, relaxants and other chemicals to obtain the longer, softer shelf life.

Which is better for banana bread baking soda or baking powder? ›

As a general rule, you can use either baking soda OR baking powder in banana bread – both ingredients will make your banana bread rise. While baking soda will react with acidic ingredients in the batter to raise your bread, baking powder can leaven banana bread without the addition of acidic ingredients.

What happens if I put baking powder instead of baking soda? ›

Baking powder may be used as a substitute for baking soda. Still, its leavening power is not as strong as that of plain baking soda. As a result, you'll need to use a greater quantity of baking powder to get the same final product.

What happens if I use baking powder and baking soda? ›

When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.

What ingredient makes bread softer? ›

Add sugar to soften the crumb

Sugar provides many of the properties that soft bread endures. It's a natural tenderizer and, importantly, it reduces water activity. With the addition of sugar, the bread will be softer and keep soft for longer. For quickly made bread, sugar is also useful to provide food for the yeast.

Why is Japanese bread so soft? ›

Asian-style breads are also made by adding a Japanese-invented dough called tangzhong. “The Japanese realised that by cooking the flour, the dough absorbs all the water. This cooked dough is added into the rest of the bread mixture which gives a moister mouthfeel,” says Tay.

How do you keep homemade bread moist? ›

For best moisture retention, slice bread from the center out, rather than from one end. Store airtight with the two cut halves facing each other and pressed together. Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust.

How ripe is too ripe for banana bread? ›

The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem. And again, the darker the better: there's no such thing as a too-ripe banana when you're making banana bread.

What happens if I put too much butter in my banana bread? ›

Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside.

How do I know when my banana bread is done? ›

Basically, when your banana bread is done baking, you can check for doneness by inserting a toothpick, wooden skewer, or thin blade knife into the center of the bread. When you pull it out, it should be nearly clean, with perhaps just a few moist crumbs and no smudges or streaks of shiny, wet batter.

Should I cover banana bread when baking? ›

Wonder no more! Bake banana bread at 350°F for 55 to 60 minutes for one pan or 45 to 55 minutes for two pans. The bread is done when a wooden toothpick inserted near the center comes out clean. To prevent overbrowning, cover bread loosely with foil during the last 15 minutes of baking.

Do you put eggs in banana bread? ›

It uses ingredients most commonly found in our pantries: white all-purpose flour, granulated sugar, butter, eggs, milk, and baking soda.

What are the black lines in banana bread? ›

Oxidation of monophenols. Bananas have a lot of polyphenol oxidase (also known as phenolase or PPO), an enzyme that catalyzes the oxidation of polyphenols naturally present in the banana fruit. The product is a colored ortho-quinone, which is brown or dark reddish.

Are black bananas safe to bake? ›

Bananas can go from yellow with brown spots to totally black and still be okay to eat and use for baking. In fact, black bananas are some of the best for making banana bread because they have developed more sugar as they sit around and therefore taste sweeter. They may also be moister, which is perfect for baked goods.

Is it OK to eat brown banana? ›

Ultimately, as long as your banana is not moldy, and is not slimy or overly soft and squishy when you remove the peel, it is safe to eat brown bananas. A banana with brown spots or freckles is fine. These spots are one indicator of ripeness (smell is another indicator—more on a banana's fragrance in a minute).

How Mushy should bananas be for banana bread? ›

As for whether a banana can ever be too black or overripe to use for bread, you'd be surprised. Even if the interior is very mushy and the peel is black, as long as the banana doesn't have any mold growing on it, you're good to use it in your bread.

Can you leave freshly baked banana bread out overnight? ›

Banana bread can keep for up to four days on your counter before you begin to notice changes in texture. When day five or six rolls around, the bread will begin to dry out, but it will still be fine to eat.

How can you tell if banana bread is done without a toothpick? ›

Instead of using a cake tester or toothpick to test quick bread, try using a thin-bladed knife (like a paring knife). Push the blade into the center; draw it out. You may or may not see any wet batter or moist crumbs clinging to the blade.

Why is the top of my banana bread gooey? ›

Gooey banana bread simply means that it's undercooked. Plop the banana bread back into the oven at 350F for about ten minutes. It should be thoroughly cooked at this point.

What oil is best for bread? ›

  1. 2 Best Oils for Bread Dough. Report this post. Max Wilson. ...
  2. Coconut Oil. Coconut oil is arguably the best oil you can use in your bread dough recipe – or any baked good for that matter. ...
  3. Canola Oil. One of the major reasons canola oil is so popular in baking and cooking is its neutral flavor.
26 Apr 2021

Which flour is best for soft bread? ›

For instance, unbleached all-purpose is most suitable for soft varieties such as white sandwich bread, while bread flour works best for rustic or hearth loaves. Butter and egg-rich breads (such as brioche) can benefit from bread flour in the lower range, such as Gold Medal's Better for bread flour.

Can you use half butter and half oil? ›

Can I Use Both Butter and Oil in Cake? Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.

Is it better to make bread with milk or water? ›

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

What happens if you use milk instead of water in bread? ›

Milk produces a softer loaf with a finer crumb due to the higher fat content. It also gives richer flavour and browns more easily than a water-based dough does because of caramelizing lactose sugars. It also has a longer shelf life due to the fat it contains.

What does egg do to bread? ›

Eggs are a rich source of protein that supplements gluten and binds dough together. This helps the bread rise and makes soft and fluffy bread. When baking, the inclusion of eggs increases browning in the bread or pastry. They add a characteristic, rich flavour and extend the shelf life of any baked product.

How do bakeries keep bread fresh? ›

Room temperature is best for storing most bread, at around 68 degrees. Studies show white, semi-white and black bread varieties all keep best at room temperature for the first 24 to 48 hours. In-store bakeries do well to control this temperature as much as possible.

What ingredient makes bread fluffy? ›

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

What is the secret to making good bread? ›

A general rule of thumb when bread baking is to keep your yeast, salt and sugar separate from each other when adding to your mixing bowl. The sugar and salt can both kill the yeast which will reduce the effectiveness of the yeast if they come into contact at the early stages of bread baking.

What happens when you don't put baking soda in banana bread? ›

What happens if I leave out baking soda? If you're out of baking soda, fear not. Without a leavening agent like baking soda or baking powder, bread and cakes can still be made, they just won't rise as well. This banana bread recipe without baking soda has baking powder instead of soda.

How many bananas make a cup? ›

Let's Get Started
1 medium banana⅔ cups sliced
2 medium bananas1 cup diced bananas
3 medium bananas1 cup mashed banana
1 pound dried bananas4½ cups sliced
49 more rows
17 Jan 2018

What does milk do in baking? ›

Milk is a nutrient-rich white fluid secreted from the mammary glands of female mammals. In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk.

What can I substitute for baking soda in banana bread? ›

Baking powder is a good substitute for baking soda in banana bread. A good rule of thumb is to use at least 5 mL (1 teaspoon) of baking powder for every cup of flour.

Can I use expired baking powder? ›

Expired baking powder loses its potency after its use-by date, usually 18 to 24 months after manufacture. The only danger of using expired baking soda or baking powder is its inability to properly rise, resulting in baked goods that are flat and dense.

Can baking soda expire? ›

Once a box of baking soda is opened, it has a shelf life of about six months to a year. If you happen to find an unopened box, chances are it may still be good even if it's past the expiration date (generally about 18 months from the time it went on sale).

How much baking powder do you use per cup of flour? ›

Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.

How much baking powder do you add to a cup of flour? ›

How to make self-raising flour out of all-purpose flour. For every cup of self-raising flour called for in your recipe, measure out 1 level cup (125 grams) all-purpose flour. Add 2 teaspoons (8 grams) baking powder. Whisk to combine.

Why do recipes call for both baking soda and baking powder? ›

Many recipes need both kinds of reactions to achieve the intended overall balance of flavor and texture, which is why you'll often see both baking soda and baking powder in a recipe. Even though the ingredients are both adding air during the baking process, they're complements, not substitutes.

What is the best way to store banana bread? ›

Never store it in the refrigerator. A refrigerator circulates cool air, which removes moisture and can prematurely dry breads and cakes. Place your cooled loaf on a plate and cover it in plastic wrap, or store it in an airtight container. Store it for up to four days on your counter.

Can you leave freshly baked banana bread out overnight? ›

Banana bread kept at room temperature will stay fresh for about four days. Cool the bread completely. When we say “completely,” we mean it. Since you're about to tightly seal the bread in a container, it's a bad idea to trap warmth (which can produce moisture) inside with it.

Is banana bread better the next day? ›

Did you know that banana and zucchini bread actually taste better the next day? It's true! So, if you can resist, once this perfect banana bread had completely cooled down, resist the urge to cut yourself a piece and wrap it up in foil or plastic wrap. Leave it at room temperature to be enjoyed the following day.

How long is homemade banana bread good for? ›

Freshly baked banana bread usually keeps for three to four days on the counter and up to a week if you refrigerate it. Make sure that it sits in an airtight container or wrap it with plastic wrap so that it doesn't dry out too quickly. Store-bought banana bread usually comes with a best-by date on the wrap.

How do you wrap banana bread in parchment paper? ›

Place bread in the center of the parchment sheet. Lift the short sides up and have them meet at the top. Fold the top edges down into 1″ folds until you reach the bread. Fold the other two ends into a triangle shape (like you would wrap a gift), then tape at bottom.

Does banana bread have to be kept in refrigerator? ›

Generally there is no need to refrigerate the Banana Bread, you can keep it in an airtight container in a cool place. Some people like to wrap the bread in clingfilm (plastic wrap) before putting it in the container.

How long should you let banana bread cool before cutting? ›

Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

Is it OK to freeze banana bread? ›

Banana bread freezes really well so I always recommend making an extra loaf to have for later. You can freeze whole loaves of bread, partial loaves, or even slices. Cool: Make sure that the bread is completely cooled. Wrap the bread in plastic wrap so that it's completely covered.

Can you make banana bread mix the night before? ›

You could, however, mix all the wet ingredients and all the dry ingredients seperately. Store in air-tight containers (wet should be kept in the fridge). Mix wet and dry whenever you are ready to bake.

Can bananas be too ripe for banana bread? ›

Remember, a banana can never be too ripe for banana bread — unless it's started to get moldy, infested with fruit flies, or begins to rot.

Why won't my banana bread cook in the middle? ›

The primary reason as to why banana bread may be raw in the middle is simply down to not enough cooking time. As a minimum, a banana loaf takes 50 minutes, but the length of time depends on the sugar content and the moisture in the bananas. The bread should not be removed from the oven until it is fully baked.

Why does my banana bread crack on top? ›

Don't worry if your banana bread splits on top, that's not a bad thing! The crack on top of bread happens when the loaf starts to set in the oven, but still rises a bit more.

How long can banana sit out? ›

Unripe bananas last about 2 to 7 days on the counter until they ripen. Once ripe, bananas keep for 2 to 3 days at room temperature or 7 to 10 days in the fridge. That's the gist of it, but there's obviously much more to the shelf life and spoilage of bananas than that.

How do you get banana bread out of the pan? ›

How to Cool Banana Bread Remove it From Pan In One Piece - YouTube


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