Moist Homemade Banana Bread Recipe You’ll Love

I tried for years to perfect my banana bread recipe and this is it! Pure comfort food my family devours and asks for again and again!

My husband Mike has always loved banana bread. The moment the bananas start to get spotty on the counter, he’s asking when I’ll bake a loaf. We also enjoy pumpkin bread at times, but banana bread is a year-round favorite in our house.

Fortunately, our youngest often chooses just one or two bananas at the store and leaves the rest, so there are usually ripe bananas on hand for baking. That habit keeps banana bread in our home most of the time and always makes for a welcome snack.

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I’m not a fan of big chunks of banana in my bread where the loaf looks underbaked in places. For years that was my experience—until this recipe came along. This version delivers strong banana flavor without weird clumps and it bakes consistently every time.

If you like nuts, feel free to add them. A warm slice, plain or slathered in butter, is perfect without them in our house.

How to Make Banana Bread

1. Preheat your oven to 350 degrees F. Coat a loaf pan with non-stick cooking spray.
2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugars until light and fluffy, about 1 minute. Add the eggs, milk, and vanilla and mix until smooth, scraping the sides as needed.
4. Add the dry ingredients to the butter mixture in two additions, mixing until just combined after each addition.
5. Fold in the mashed ripe bananas until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. I start checking at the 1-hour mark, every 5 minutes.
8. Remove from the oven and cool until the loaf is cool enough to handle.
9. Serve warm or at room temperature. We like it plain or with butter.

If you prefer nuts, stir in 1/2 to 1 cup of chopped walnuts or pecans before pouring the batter into the loaf pan.

How do you know when banana bread is done?

Check that the top center looks set and no longer jiggly. Insert a toothpick or cake tester into the center: it should come out clean or with a few tiny crumbs. If batter clings to it, the bread needs more time.

How do you keep banana bread moist?

• Use very ripe bananas—three to four—and mash them thoroughly so the banana flavor is evenly distributed.
• Add a bit of extra dairy, such as 1/4 cup sour cream, to boost moisture and add flavor.
• Try using oil instead of butter; oil keeps the crumb more tender by coating the flour.

Why is my banana bread dry?

Dry banana bread can result from several factors:

• Environmental differences: humidity and elevation affect baking. You may need to tweak times or ingredient amounts for your location.
• Overbaking: leaving the loaf in the oven too long will dry it out.
• Too little fat or liquid in the recipe. This version includes enough to keep it moist.
• Overmixing the batter after adding dry ingredients can create a dense, dry crumb. Mix until just combined.

Is homemade banana bread healthy?

• That depends on the ingredients. You can make swaps—whole wheat flour, coconut oil, low-fat milk, or natural sweeteners like honey—to lighten it up if you prefer.

The Best Banana Bread Recipe

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2–3 very ripe bananas, peeled and well mashed

Instructions

1. Preheat the oven to 350°F and grease a loaf pan with non-stick spray.
2. Whisk the flour, baking soda, baking powder, and salt in a medium bowl and set aside.
3. Cream together the butter and sugars until light. Add the eggs, milk, and vanilla and mix until smooth.
4. Fold the dry ingredients into the wet mixture in two additions, mixing just until combined.
5. Stir in the mashed bananas until evenly mixed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake 1 hour to 1 hour 15 minutes, checking for doneness with a toothpick starting at 1 hour.
8. Cool until manageable, then remove from the pan.
9. Serve warm or at room temperature.

Notes

If you like nuts, stir in 1/2 to 1 cup chopped walnuts or pecans before baking.

Nutrition

Per serving (approximate): Calories: 338 kcal; Carbohydrates: 51 g; Protein: 5 g; Fat: 13 g; Saturated Fat: 8 g; Cholesterol: 72 mg; Sodium: 234 mg; Potassium: 228 mg; Fiber: 2 g; Sugar: 24 g; Vitamin A: 433 IU; Vitamin C: 3 mg; Calcium: 53 mg; Iron: 2 mg.

All nutritional information is an estimate and will vary based on brands, measuring methods, and portion sizes.

Tried this recipe? If you make it, please leave a comment and star rating to let others know how it turned out.