Moist Banana Bread Recipe

Why This Banana Bread Never Lasts Long

• Quick to make, quicker to disappear. It takes just 10 minutes to mix up the batter, and once it’s out of the oven, good luck keeping it around. My family devours this recipe!
• Moist, soft, and totally irresistible. The texture is so tender and fluffy, I catch myself slicing off “just one more piece” all day long.
• Balanced sweetness. Sweet enough to enjoy on its own, but not so sweet that you couldn’t slather on some honey butter or a drizzle of maple syrup.
• Easy to customize. Toss in chocolate chips, chopped nuts, or even a swirl of peanut butter. The options are endless and every version gets gobbled up.

Key Ingredients

Most of the ingredients for this bread are probably already in your pantry. Here’s a quick look at some of the ingredients you’ll need. Don’t forget to scroll down to the recipe card for a full list of ingredients.

• Mashed Bananas: Be sure to choose bananas that are quite ripe with some brown spots. They’ll be softer and sweeter!
• Oil: I used vegetable oil but you could also use olive oil.
• Milk: You could also use soy milk or almond milk.
• Sugar: I used regular sugar, but you could also use light brown sugar if you wanted to add a touch of caramel flavor.

How to Make Banana Bread

Banana Bread is both simple and easy to make. Here’s everything you’ll need to do:

• Prepare your equipment. Preheat the oven to 350°F and generously grease a 9-inch loaf pan, setting aside once that’s done. Feel free to line it with parchment paper (this will help prevent the bread from sticking once it’s done baking).

• Mash the bananas. Using either a potato masher or a fork (the potato masher is usually easier), peel and mash the bananas.
• Combine the wet ingredients. Once mashed, combine the mashed bananas with the oil, butter, eggs, milk, and vanilla extract. Then, beat everything together until it’s all thoroughly combined.
• Add sugar. When every has been combined, add the sugar and continue beating until it’s well incorporated.

• Combine the dry ingredients. In a large mixing bowl whisk the flour, baking soda, baking powder, salt, and cinnamon until combined.
• Add the dry ingredients to the bowl with your wet ingredients. Beat just until it starts to combine (beating too much will cause the bread to be tough and chewy). To finish incorporating the flour, just continue to stir the mixture with a spatula. 

• Bake. Pour the batter into the prepared loaf pan and bake at 350°F for 55-65 minutes (or until a toothpick inserted in the center of the loaf comes out clean). Allow the bread to cool for at least 1 hour before slicing.

Mix-In Ideas

• Chocolate chips – Milk, dark, or mini chips all melt beautifully into the batter.
• Chopped nuts – Walnuts and pecans add the perfect crunch.
• Peanut butter chips – For a fun twist with a little salty-sweet balance.
• Shredded coconut – Adds texture and a hint of tropical flavor.
• Blueberries – Fresh or frozen work great. Just toss them in a little flour first so they don’t sink.
• Swirl in Nutella or peanut butter – Drop spoonfuls on top of the batter and swirl with a knife before baking.

How to Store Banana Bread

This recipe will stay moist for days when stored properly. First allow the bread to cool completely. I recommend placing the bread in an airtight storage bag or container so that it stays as moist as possible. You can then store it at room temperature for 3 days or in the fridge for 6 days.

Can I Freeze It?

Yes, you can freeze banana bread! Whether you made it in advance or just couldn’t finish the loaf, this recipe will last for up to 2 months when frozen. Allow the bread to cool completely, then wrap it in one layer of plastic wrap and one layer of aluminum foil.

When you’re ready to serve it, just remove it from the freezer and place it on the counter. It should take about 24 hours to come to room temperature this way, so make sure you plan when you want to take it out ahead of time.