Best Moist Banana Bread Recipe

4.95 from 158 votes

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My go-to banana bread recipe since 2013, and it’s the BEST!! This recipe makes two moistest and most flavorful breads with simple ingredients and just a wooden spoon! The only banana bread recipe you’ll ever need!!

Read on for my secret to the best banana bread.

My go-to banana bread recipe since 2013, and it's the BEST!! This recipe makes two moistest and most flavorful banana breads with simple ingredients and just a wooden spoon! The only banana bread recipe you'll ever need!! #bananabread


First, a quick disclaimer. I’m guilty of claiming some of my recipes the best of the best. I do realize that it’s quite subjective. But I promise you, I don’t take this term lightly.

This banana bread recipe has been my go-to since 2013! And yes, I tried other recipes too, but I always come back to this one. I wouldn’t be lying if I said I make this quick bread recipe almost weekly and it never lasts more than 3 days!

And more than 3 dozens of readers confirm my claim! (Just scroll through the comments…)

What makes this the best moist banana bread recipe

Extra-moist, not too dense, but not fluffy either, this quick bread is truly the best!

Here’re 3 reasons you’ll love this recipe:

  • basic ingredients – sugar, butter, flour, eggs, baking soda and bananas, obvi.
  • no mixer required – just grab a large bowl and wooden spoon!
  • totally customizable – add whatever add-ins you’d like, chocolate chips, nuts, anything!

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

The secret to moist banana bread

So, the secret to the moistest bread is frozen bananas!

You may have heard that super ripe bananas are key, and that’s definitely true.

However, over the years, I found that frozen over-ripe bananas turn a good banana bread into i-can’t-stop-eating-it kind!


Because when thawed, bananas get super mushy and liquid-y. And all that juices are gold! Don’t throw out the liquid, it makes the bread moist and flavorful.

Key Ingredient Notes

  • Frozen bananas – are key in this recipe for moistest and most flavorful banana bread. Be sure to freeze ripe or over-ripe bananas. You’ll need about 3.5-4 cups of mashed bananas. Do NOT discard juices from thawed banana, use everything to make the batter.
  • Sugar – Use granulated sugar. I don’t recommend reducing the sugar amount any further for proper texture.
  • Flour – Use unbleached all-purpose flour for the best texture.
  • Baking powder – is the main leavening agent for a tall and fluffy bread
  • Baking soda – is added for browning the bread. Without it, the bread comes out pale.
  • Add-ins – Feel free to add chopped pecans or walnuts, or even chocolate chips.

How to prepare bananas

When you get nice and ripe bananas with lots of dark spots all over, put them in the freezer. (And yes, black bananas are totally ok to use!)

Ideally, you’d want to peel the bananas before freezing. Call it lazy, but I never do that!

Instead, I just stick a cluster of ripe bananas, peels and all, straight into the freezer.

How to thaw frozen bananas:

  1. Run hot tap water over the frozen bananas in a sink for 1-2 minutes.
  2. Peel the skin when it softens and place the peeled bananas in a microwave-safe bowl.
  3. Microwave until bananas are completely thawed, about 3 minutes.

Sounds like a lot of work? Nah, it’s not really that bad, and for that amazing banana bread, you won’t even mind it!

If you already mashed your bananas before freezing (kuddos to you!), you’ll need about 4 cups of mashed bananas.

How to make the best banana bread

Ok, now that the bananas are ready, let’s get baking!

  1. Make the batter: mash the bananas, add sugar, butter and vanilla extract, and then stir in eggs. Lastly, add dry ingredients and mix until just combined. Optional, add chopped nuts or chocolate chips.
  2. Bake: divide the batter into 2 greased bread pans. I use glass bread pans, but any bread pan would work. Bake for 50-60 minutes.

choose the right bowl

Use a very large bowl to make the batter. I use a 4qt bowl (the largest bowl of this set).

Step by step photos to make the moistest banana breads. This recipe yields 2 breads, which is amazing!!! #bananabread

To check the doneness

Insert a long wooden skewer or a toothpick. If it comes out clean, the bread is done!

Nothing beats a thick slice of banana bread with coffee in the morning. And this banana bread recipe is the best! #bananabread

You can also make this recipe into muffins too!

And if you’d rather make half a batch (just 1 loaf, or 12 muffins), follow my banana muffin recipe instead. It’s the same recipe, but for a half batch.

Storing Tip

Does banana bread need to be refrigerated?

Technically, you don’t have to refrigerate banana breads.

  • Cover the bread and keep it on the counter for 1-2 days.

However, I always put them in the fridge. Mostly to keep them out of sight, or they’ll be gone in matter of hours.

how to keep the banana bread moist

Make sure to cover it with plastic wrap or put it in an airtight container.

To serve, I microwave a slice for 30 seconds or so, and it’ll taste like fresh out of oven!

Can you freeze banana bread?

This bread also freezes well.

  • Wrap the cooled bread well in plastic and put it in a freezer bag. Freeze for up to 3 months.

To thaw, transfer the bread into the fridge overnight.

My go-to banana bread recipe since 2013! This recipe makes two moistest and most flavorful banana breads with simple ingredients and just a wooden spoon! #bananabread

Banana Bread FAQs

How many bananas in a cup?

About 2 medium bananas make 1 cup of mashed bananas.

How long does banana bread last?

Banana bread can last up to 1 week in the refrigerator, or frozen for up to 3 months.

How ripe should bananas be for banana bread?

Bananas are ready for making a banana bread when they start to soften and small black dots start to appear.

Hope you’ll try this recipe soon. And please snap a photo and share it on Instagram. Don’t forget to tag me @shineshka, so I can see it too!

Thank you!!

Watch Video: The BEST Banana Bread

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread
4.95 from 158 votes

Best Banana Bread

My go-to banana bread recipe since 2013! This recipe makes two moistest and most flavorful banana breads with simple ingredients and just a wooden spoon!
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 16 slices
Yields: 2 loaves


  • 8 frozen medium-to-large bananas Note 1
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (115 g) unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • 2 large eggs at room temperature
  • 3 cups (375 g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoons baking powder
  • ½ teaspoon coarse kosher salt
  • 1- 1 ½ cups (120-180 g) chopped pecans optional


  • Preheat the oven to 350°F (180°C).
  • Peel and thaw frozen bananas in a microwave. Reserve all the juices and everything.
  • Prepare two 9×5-inch bread pan and spray with non-stick cooking spray.
  • In a large bowl, mash the thawed bananas with a fork or potato masher until mostly smooth.
  • Add sugar, melted butter, eggs and vanilla extract. Using a wooden spoon, mix everything until combined.
  • Then add flour, baking soda, baking powder and salt. Mix to combine.
  • Optional, add chopped pecans and/or other add-ins, like chocolate chips, dried fruits.
  • Divide the batter evenly into the prepared pans.
  • Bake for 60 minutes, or until the inserted toothpick comes out clean. Cool completely before serving.
  • Keep the banana bread in the bread pan, covered tightly, in the fridge for up to 3 days.

Tips & Notes

Note 1: About 3.5-4 cups of mashed bananas. Frozen bananas are key in this recipe for moistest and most flavorful banana bread. Do NOT discard juices from thawed banana, use everything to make the batter. Watch my video above on how I thaw my frozen bananas. It’s really quick and easy!
Note 2: You can also make this recipe into muffins. This recipe will make 24 muffins, or follow my banana muffin recipe for half a batch.
For step-by-step photos and additional notes, read the post above.


Servings: 1 slice
Calories: 181kcal
Carbohydrates: 33.5g
Protein: 2.6g
Fat: 4.5g
Sugar: 17.4g
Sodium: 182.9mg
Course: Bread, Breakfast, Snack
Cuisine: American

This post was originally published on February 13th, 2013 and it was last updated on May 4th, 2020.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

4.95 from 158 votes (40 ratings without comment)

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  1. Good recipe. Cut the sugar by half since I felt it was too much. I measured all the ingredients on a scale and was surprised at how little 300 grams of flour is. It was around 1 and 3/4 cups instead of the 3 cups I would’ve usually added if I didn’t have a scale. Anyway, it tastes great. I browned my butter and didn’t measure the vanilla as all bakers should.

    The bread is very soft and moist if you like that. I personally prefer it a bit on the drier side but that’s just me. I will say though, I accidentally used 7 bananas instead of 8, so I wonder how it would’ve turned out had I used all of them.

    1. Hi, Em. Thanks so much for your feedback. As long as you’re happy with the texture of the bread with half the sugar, that’s awesome! Yeah, if packed, you can easily over-measure flour by volume. With an extra banana, I suspect your bread would have been moister and denser, especially you’ve used less sugar.

  2. 5 stars
    I have very bad luck when baking any kind of bread, but I decided to take a chance and make this recipe because I had a quart of frozen bananas in my freezer. Not only did the recipe work very well, but when my husband came home from work and ate three slices after dinner, he proceeded to ask for more to take to work tomorrow. He also told me to give my Mother some and save the recipe. So all and all, a great recipe that I’ll definitely make again.

    1. Hi, Caite! Thank you so much for taking a chance on my recipe. I’m so happy you and your family enjoyed your baking! I appreciate your feedback!

  3. 5 stars
    Great recipe! I have tried *several* recipe’s over the years and this is by far the easiest and most delicious! Taste is great and cooked through (often recipes I’ve tried don’t cook through and the middle is uncooked)

    Can’t wait to make again, just have to wait until I have enough bananas !!!! 🙂

    Thank you!

    1. Woohoo, I’m so happy you tried and loved this recipe, Kathleen!! Thank you so much for your feedback!

    1. Yes, it’s best to freeze the bananas when they have some black spots, a telltale sign of ripe bananas.

  4. So sorry I did not read the recipe in full my error. There is a fat it’s butter. Can’t wait to make this. Thanks