Best Moist Banana Bread Recipe

Two slices of banana bread on a parchment paper lined cutting board, next to the rest of the loaf.

5 from 3 votes

Super moist and delicious banana bread with a golden-brown crust, a soft and tender center, and the perfect pop of banana flavor. Your new go-to banana bread for when you have overripe bananas!

*A single batch makes 1 standard sized loaf (8.5"x4.5" or 9"x5") of banana bread*

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 218kcal

Author: Meredith

Equipment

Ingredients

½ Cup butter, softened to room temperature
¾ Cup granulated sugar
2 large eggs
⅓ Cup milk (we use 2% dairy milk)
1 + ¼ Cup mashed banana (about 3-4 medium overripe bananas, ok to go up to 1 + ½ cup of mashed banana too)
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 + ¾ Cup all-purpose flour

Instructions

Preheat your oven to 350°F. Grease and/or line a standard size loaf pan with parchment paper and set aside.
In a large mixing bowl with a wooden spoon, cream together the butter and sugar until lighter and fluffy (it will still be grainy).
½ Cup butter, softened to room temperature, ¾ Cup granulated sugar
Add in the eggs and beat to break up the yolks and mix into the butter.
2 large eggs
Add the remaining liquid ingredients and mashed banana and mix to combine.
⅓ Cup milk, 1 + ¼ Cup mashed banana, 1 teaspoon vanilla extract
Slowly mix in the dry ingredients until JUST combined (do NOT overmix).
1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1 + ¾ Cup all-purpose flour
Transfer the batter to the prepared loaf pan and bake for 55-65 minutes or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean (or with only a few small moist crumbs).
Remove the bread from the oven and allow it to cool in the pan set on a wire rack for 1 hour.
Remove the bread from the pan, and continue to cool it directly on the wire rack until ready to slice and serve. Enjoy!

Video

Notes

Recipe Variation Ideas:

Add mix-ins! Add in ¾ Cup of chocolate chips, chopped walnuts, or chopped pecans to your bread. To do so, gently fold it into your batter before transferring it to your loaf pan.
Use some whole wheat flour. If desired, replace ½ Cup of the all-purpose flour with ½ Cup of whole wheat flour.
Replace the milk with Greek yogurt or sour cream. If desired, swap out the milk 1-for-1 with either plain (or vanilla) Greek yogurt or sour cream.

Storage Information: Store fully cooled banana bread in an airtight container at room temperature for up to 5 days, or double wrap it and freeze for up to 3 months. Detailed instructions on how to store, including how to freeze full loaves or individual slices, are outlined above in the blog post.

Don't have overripe bananas? See the blog post above for very detailed instructions on 4 methods you can use to speed up the ripening process!

Nutrition facts were calculated assuming you will slice your loaf into 12 equal slices. Depending on the thickness of your slices, these values may change.

Nutrition