• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Meat-lovers
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
    • Salads
    • Seasonal
      • Summer Favorites
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving
      • Valentine’s Day
  • Valentine’s Day
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » RECIPE » Breads & Pastry » Best Moist Banana Bread Recipe

Best Moist Banana Bread Recipe

Skip to Recipe Print Share
Share on:
By: Shinee Published: 5/04/2020Updated: 12/13/2022

This post may contain affiliate links. Read full disclosure

Sharing is caring!

98876 shares
  • Share
  • Tweet

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…)

Table of Contents

  • What makes this the Best Moist Banana Bread Recipe
  • The secret to Moist Banana Bread
  • The Best Banana Bread Recipe Ingredients
  • How to prepare bananas for the Best Banana Bread
  • How to make the Best Banana Bread
  • How to store Banana Bread
  • Moist Banana Bread FAQs
  • Watch Video: How to make Moist Banana Bread
  • Best Banana Bread

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!

Why?

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.

The Best Banana Bread Recipe Ingredients

  • 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 for the Best Banana Bread

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.

Tip

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

Tip

To check the doneness, insert a long wooden skewer or a toothpick. If it comes out clean, the bread is done!

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.

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

How to store Banana Bread

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.

Tip

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

Moist 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: How to make Moist Banana Bread

YouTube video

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

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!
4.94 from 118 votes
serves: 2 loaves
Prep: 10 minutes
Cook: 1 hour
Total : 1 hour 10 minutes
Print
Leave a Review

Ingredients

  • 8 frozen medium-to-large bananas Note 1
  • 1 ½ cups (300g) sugar
  • ½ cup (115g) unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • 2 large eggs at room temperature
  • 3 cups (375g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoons baking powder
  • ½ teaspoon coarse kosher salt
  • 1- 1 ½ cups (120-180g) chopped pecans optional
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • 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.

Nutrition Facts:

Serving: 1slice Calories: 181kcal (9%) Carbohydrates: 33.5g (11%) Protein: 2.6g (5%) Fat: 4.5g (7%) Cholesterol: 25.7mg (9%) Sodium: 182.9mg (8%) Sugar: 17.4g (19%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Bread, Breakfast, Snack
Cuisine:American
This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

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

Related Recipes

  • Banana muffins with one muffin cut in half.
    Easy Banana Muffins
  • Banana Nutella Wontons
  • Pear Kiwi Banana Smoothie
  • Banana Cream Pie Eclairs

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Previous Post
Garlic Butter Shrimp
Next Post
Leftover Steak Fried Rice

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tyanne says

    Posted on 1 June 2021 at 5:26 pm

    5 stars
    Super tasty banana bread. I am glad I found a recipe that used up ALL of my brown bananas.

    Reply
    • Shinee says

      Posted on 2 June 2021 at 3:03 pm

      Yay, so happy you found my recipe, Tyanne. Thanks for sharing your feedback!

      Reply
  2. Calista says

    Posted on 11 May 2021 at 12:23 pm

    5 stars
    My grandson is a banana bread affectionado. He has declared this recipe his favorite. That’s a lot!

    Reply
    • Shinee says

      Posted on 11 May 2021 at 8:21 pm

      Yay, I’m so honored. Thank you for the feedback, Calista!

      Reply
  3. De says

    Posted on 29 April 2021 at 11:30 am

    5 stars
    This was delicious moist but yet crispy on the outsideVery easy to add dates nuts and raisins and cranberries anything else you want I always freeze my bananas but I’m always concerned about all the watery juice with it so I used your recipe and it was wonderful! Thank you for sharing😍

    Reply
    • Shinee says

      Posted on 30 April 2021 at 10:26 pm

      So glad you tried and loved this banana bread recipe!! And yes, that watery juice is the secret of this recipe!! It’s so good. Thank you for sharing your feedback!

      Reply
  4. nadia says

    Posted on 7 April 2021 at 12:14 am

    5 stars
    i cut the recipe in half, substitute the butter with oil, turns out yummy and moist.. even delicious to eat straight out from fridge.

    Reply
    • Shinee says

      Posted on 9 April 2021 at 9:58 pm

      Thank you for sharing your tweaks, Nadia. Glad you enjoyed it!

      Reply
  5. mm says

    Posted on 3 April 2021 at 10:44 pm

    5 stars
    Making it after a while, never fails to amaze me and the simplest thing I have ever baked!

    Reply
    • Shinee says

      Posted on 4 April 2021 at 9:21 pm

      Yay, so happy you enjoy this banana bread!

      Reply
  6. JANET PEARCE-EULA says

    Posted on 23 March 2021 at 2:22 pm

    I’ve made this 3 times and it’s a winner.
    I do take frozen bananas and shredded them with my KA grating attachment. Saves so much energy and time.

    Reply
    • Shinee says

      Posted on 27 March 2021 at 10:38 pm

      Oh neat! Thank you for sharing, Janet!

      Reply
  7. David says

    Posted on 22 March 2021 at 6:54 pm

    5 stars
    Cooking for me is a matter of survival in the kitchen, my level of expertise being severely limited. With this recipe, however, I achieved an amazingly successful outcome. It really is foolproof! The flavour, moistness and texture are all as they should be. Thanks for the recipe I will never waste another over-ripe banana! Cheers, David.

    Reply
    • Shinee says

      Posted on 27 March 2021 at 10:37 pm

      Yay, so happy to hear your success with this banana bread recipe, David! Thank you so much for sharing!

      Reply
  8. Annie says

    Posted on 4 March 2021 at 2:53 pm

    I want to make the banana bread but I am a bit confused about the quantities given in grams. Is the gram measurement in brackets the size of the cup? For example, 0.75 cups (300g) sugar would be 225g?

    Reply
    • Shinee says

      Posted on 4 March 2021 at 10:08 pm

      Hi, Annie. Gram measurements in brackets are the amounts you need to use for this recipe, they’re basically equivalent to the volume measurements.
      But I’m confused where do you see 0.75 cups (300g) sugar? My recipe calls for 1.5 cups of sugar, which is 300g. Typically 1 cup of sugar = 200g. Hope this clarifies your questions. Thanks for reaching out.

      Reply
      • Annie says

        Posted on 5 March 2021 at 9:58 am

        Thank you for the clarification. I think my confusion comes from the fact that when you use the slider to scale the recipe it changes the cup measures but not the grams. The 0.75 cup of sugar shows up when you scale the recipe down to 1 loaf instead of 2

        Reply
        • Shinee says

          Posted on 8 March 2021 at 4:53 pm

          Ah, I see what you mean now, Annie. Thanks for letting me know. Since I’m putting the metric measurements as a text, the system isn’t picking it up as amount to adjust. I apologize for inconvenience. For one loaf, you can use my banana muffin recipe, which is basically half of this recipe. Hope this helps.

  9. Terry Zimmerman says

    Posted on 1 February 2021 at 8:29 am

    5 stars
    Was absolutely the best banana bread I have ever had . I split the recipe to make one loaf and A Dozen Muffins. Was going to to freeze half, to have for Later, but I think We’ll have to finish it up. Delicious !

    Reply
    • Shinee says

      Posted on 1 February 2021 at 10:40 pm

      Yay, so happy you tried and loved this banana bread recipe, Terry!! Thank you for your feedback!

      Reply
  10. Sarah says

    Posted on 31 January 2021 at 8:53 am

    I’m trying to make a quarter of this recipe since I only have 2 frozen bananas. The only thing I’m having trouble with dividing the eggs! Is it better to use one whole egg or omit the egg entirely vs trying to collect half a yolk and half the white?

    Reply
    • Shinee says

      Posted on 31 January 2021 at 3:55 pm

      Hi, Sarah. I’ve never done that before, so I can’t advise which one would be better. If you have to choose, I’d go with a whole egg over no egg. Or you can beat the egg and add half of the mixture.

      Reply
  11. Ali says

    Posted on 20 January 2021 at 7:02 pm

    Hi Patricia,
    I’m in Australia and we have baking powder (bi-carb/cream of tartar and cornstarch mix) and bi-carbonate soda options.
    Usually when you bake with just bi-carb there has to be some sort of acid for it to react with….
    Do you mean baking powder or bi-carb in your recipe? I’d hate to have that metallic taste as all the other reviews of this recipe are so wonderful I’d hate to get it wrong!

    Reply
    • Ali says

      Posted on 20 January 2021 at 7:05 pm

      Argghh – I meant Shinee!

      Reply
    • Shinee says

      Posted on 20 January 2021 at 11:22 pm

      Haha I was like, who’s Patricia? No worries, no offense taken, Ali! You’re correct, typically you want to have an acidic ingredient with baking soda, which is great for leavening baked goods. That said, we’re using baking soda in this recipe despite the lack of acidic ingredient. It’ll still have leavening power, but another reason for baking soda is browning. Baking soda encourages browning, and I like that dark rich banana bread look. It’s ton of baking soda for the amount of flour, and we never had metallic taste. Hope you’ll give it a try and let us know if you do.

      Reply
  12. Patricia says

    Posted on 11 January 2021 at 10:25 am

    Can I use whole wheat flour instead of all-purpose flour?

    Reply
    • Shinee says

      Posted on 12 January 2021 at 10:28 pm

      Hi, Patricia. Sure, I don’t see why you couldn’t, but I’ve never tried it myself.

      Reply
      • Patricia says

        Posted on 14 January 2021 at 7:53 am

        5 stars
        It was delicious when made using whole wheat flour. So moist and lots of banana taste using frozen over-ripe (black) bananas. I love that it uses less butter and no sour cream or yogurt than other recipes I’ve used in the past. Thanks!

        Reply
        • Shinee says

          Posted on 14 January 2021 at 3:07 pm

          Hi, Patricia. Thank you for sharing that!!! I’m glad whole wheat flour works just as good!!! So happy you loved this recipe.

  13. Linda Christian says

    Posted on 29 December 2020 at 6:35 pm

    5 stars
    I have tried a number banana bread recipes but none taste banana. This is the very best one yet. It really taste of bananas and adding chopped walnuts made it even more wonderful. This recipe is a keeper!

    Reply
    • Shinee says

      Posted on 29 December 2020 at 10:52 pm

      Yay, so happy you loved this recipe. Thank you for your feedback, Linda!!!

      Reply
  14. Sue Ellsworth says

    Posted on 23 December 2020 at 8:31 am

    What do I do with the reserve liquid.

    Reply
    • Shinee says

      Posted on 23 December 2020 at 2:54 pm

      Hi, Sue. I apologize for confusion. I meant to keep the liquids with the bananas in the mix vs dumping it out. I’ll re-word the recipe. Thank you for asking.

      Reply
  15. KP says

    Posted on 17 December 2020 at 10:20 am

    Peel the ripe banans BEFORE you freeze them!

    Reply
    • Shinee says

      Posted on 17 December 2020 at 8:16 pm

      That’s surely logical thing to do, I agree. But as I shared in the post, it’s just more convenient to throw super ripe bananas straight into the freezer. :p

      Reply
  16. Connie says

    Posted on 8 December 2020 at 5:57 pm

    Hi Shinee,
    I want to make mini loaves of banana bread. Do you suggest using the muffin recipe or just the regular recipe? The mini loaf pan that I have makes 6 mini loaves at once.

    Reply
    • Shinee says

      Posted on 10 December 2020 at 10:55 am

      Hi, Connie. I don’t have a 6 mini loaves pan, so I’m just going throw a while guess here. I think the single batch (the muffin recipe) would be best.

      Reply
      • Ann says

        Posted on 17 February 2021 at 7:34 am

        Hi, shineka, do you have the chocolate version of this banana bread? And if I were to make it a chocolate recipe, what should be added?

        Reply
        • Shinee says

          Posted on 18 February 2021 at 2:49 pm

          Hi, Ann. I was just thinking the other day that I should make chocolate version. No, unfortunately, I don’t have a chocolate banana bread at this time.

  17. Susie says

    Posted on 15 November 2020 at 1:02 pm

    5 stars
    Made 1 loaf and Muffins
    Great Recipe

    Reply
    • Shinee says

      Posted on 15 November 2020 at 3:20 pm

      Thank you for your feedback, Susie!

      Reply
  18. Sonya R Lee says

    Posted on 18 October 2020 at 7:52 am

    5 stars
    The best banana Bread I have ever eaten and made.

    Reply
    • Shinee says

      Posted on 18 October 2020 at 10:30 pm

      Awww, so happy you agree, Sonya! Thank you for your feedback!

      Reply
  19. Diane says

    Posted on 11 October 2020 at 10:03 am

    I made banana bread and did not change on thing, and it was fabulous! Next made muffins with walnuts and chocolate chips again very delicious!
    I love that I can use frozen bananas.

    Reply
    • Shinee says

      Posted on 11 October 2020 at 11:40 pm

      Hi, Diane. So happy you tried and loved my banana bread recipe! Thank you so much for your feedback.

      Reply
  20. Lia says

    Posted on 10 October 2020 at 9:50 am

    Hi, Shinee. Thank you for sharing this recipe. I only have a 20cmx10cm loaf pan. Should I make it half recipe or do you have any suggestion?

    Looking forward to hearing your feedback.

    Regards,
    Lia

    Reply
    • Shinee says

      Posted on 10 October 2020 at 11:11 pm

      Hi, Lia. If you have a muffin pan, you can make 1 banana bread and 12 muffins. But if you don’t have a muffin pan, yes, divide the recipe and make 1 banana bread. You can use this banana muffin recipe for 1 batch and cook it in your loaf pan.

      Reply
Older Comments
Newer Comments

Primary Sidebar

Welcome!

Hi, I’m Shinee! 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.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Popular Recipes

Yellow and white macarons.

French Macarons for Beginners

Best Prime Rib Roast (Bone-In)

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

Best Moist Banana Bread Recipe

A plate full of chocolate chip cookies.

Egg Yolk Cookies

How to Make Homemade Pistachio Paste

sliced plain sponge cake layers

Easy Sponge Cake (3 Ingredient Cake)

Valentine's Day Desserts

Pistachio Macarons in a box

Pistachio Macarons

Supreme Chocolate Cheesecake

Supreme Chocolate Cake

Mini strawberry pavlovas on a baking sheet.

Strawberry Mini Pavlova

Pistachio Eclairs

Raspberry lemon tartlets arranged on a rectangular serving platter.

Raspberry Lemon Tartlets

Game Day Eats

Cooked bacon jalapeno poppers on a baking sheet.

finger food:

3-Ingredient Jalapeno Poppers

meat:

Beer BBQ Meatballs

Bean dip in a casserole dish with a portion being scooped with a chip.

dip:

3-Ingredient Bean Dip

appetizer:

Bacon Wrapped Cheesy Crackers

sandwich:

Philly Cheese Steak Sliders

dessert:

5-Ingredient Pineapple Cake

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2023 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!