This, my friends, is the moist banana bread recipe you’ve been searching for. One of my all-time most popular recipes, this fluffy banana bread is a true Foodess classic.

Light and tender, moist but never dense. This recipe produces loaves (and muffins!) that are perfectly fluffy, soft and full of banana flavor.

The Secret to Moist Banana Bread

So, what’s the trick to fluffy, soft, never-dry banana bread? Tons of banana. They make it super moist and flavourful. It stays tender and fresh for days.

You’ll want to squirrel away bananas (4 per loaf) and let them blacken. I recommend making a double batch – freeze one (or even better, spread the love and share one).

I always have a stash of “very ripe” (read: brown, mushy, highly fragrant) bananas in the freezer, peeled, and broken in chunks and stored in a freezer bag. When the bag gets full, I make banana bread.

How to Make the Best Banana Bread

Wondering how to make the best ever banana bread?

Here are my 3 top tips for making moist and fluffy banana bread:

1. Preheat Your Oven

Preheat preheat preheat. Your oven should absolutely be at the baking temperature by the time the batter hits the oven (this applies to all baking).

2. Time Matters

Also, the batter should get into the oven as quickly as possible once the wet ingredients hit the dry.

Both of these tips are based on the chemistry of baking powder – if it is double-acting, it starts to work as soon as it is moistened, and then again with heat. We want to work quickly and with the right heat to allow optimal rising – the results will be fluffy and light, as desired.

3. Do Not Overmix

Equally important, never over-mix. You want to stir gently, and only until there are no more flour patches. Over-mixing produces tough, dense muffins and loaves. This is not a recipe to make with your stand mixer.

4. Nail the Doneness

My favorite way to ensure perfect doneness is to pull out my meat thermometer and take the internal temperature. This takes away any guesswork. It’s done when the middle reaches 190ºF.

Here’s What You Need for Fluffy Banana Bread

Moist Banana Bread Ingredients

I’ve broken down what you’ll need for this cozy classic.

• Large egg: Ideally at room temperature.
• Over-ripe bananas: Ideally, you want lots of brown spots and super-soft texture to add the maximum banana flavor and natural sweetness. You’ll want to mash them with a fork or a potato masher.
• Unsalted butter: Brings richness and flavor.
• Milk: Adds moisture, making the bread soft.
• All-purpose flour
• Granulated sugar
• Baking soda & baking powder: These leaveners help the bread rise, making it fluffy and light.
• Salt: Enhances all the other flavors.

Variations and Substitutions

Here are some simple tweaks to switch things up:

• Whole wheat flour: For a heartier, fiber-rich loaf.
• Coconut oil: A vegan alternative to butter that adds a subtle coconut flavor.
• Almond milk: For a dairy-free version, swap out the regular milk.
• Honey or maple syrup: These can replace granulated sugar for a different kind of sweetness.
• Add-Ins: For extra texture and flavor, stir in a cup of chocolate chips, blueberries, raisins, cranberries, walnuts or other nuts. Some people like a teaspoon of cinnamon or vanilla extract, but I’m personally a banana bread purist.

Grab These Tools

You won’t need much, just a few kitchen basics:

• Loaf pan: An 8 1/2- by 4 1/2-inch size works perfectly.
• Parchment paper: For easy removal and clean-up.
• Large bowl: To mix your ingredients.
• Spatula: To fold the batter and scrape it into the pan.
• Meat Thermometer or Toothpick: To test for doneness.

How to Make The Best Banana Bread Recipe: An Easy Guide

Diving into baking this Moist Banana Bread is a breeze. It’s all about mixing, pouring, and baking your way to a delicious treat. Let’s walk through each step.

Prepare the Pan and Preheat the Oven

Getting started is simple. First, preheat your oven to 350ºF. Then, grab your loaf pan and either grease it well or line it with parchment paper, making sure there’s an overhang on the sides. This setup will help your bread slide out easily once it’s done.

Mix the Wet Ingredients

Begin by beating the egg, mashed banana, and melted butter in a large bowl until they’re well blended. For this part, you can use a spoon or a hand mixer. This trio brings together the moisture and fat needed for a tender loaf. Next, stir in the milk.

Mix the Dry Ingredients

Whisk together your flour, sugar, baking powder, baking soda, and salt.

Combining the Batter

Slowly add the flour mixture to your banana mixture, stirring just until everything is moistened. Overmixing can make the bread tough, so a gentle hand is key.

Baking to Perfection

Scrape the banana bread batter into the prepared loaf pan. If you want to add a special touch, slice some banana rounds on top for a pretty presentation. Bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Cover the banana bread loosely with aluminum foil if it starts to get dark before it’s done baking.

Can you freeze banana bread?

You sure can. Allow your banana bread loaf to first cool, then either freeze it whole, in halves, or slice it with a bread knife and wrap each piece with plastic wrap.

I often like to store individually wrapped pieces in a freezer bag for single portions on busy weekdays. Just ensure they are sealed nice and tightly.

How to Ripen Bananas Quickly

If you’re planning to bake some banana bread but your bananas aren’t quite there yet, don’t worry. I’ve got a few tricks to speed up the ripening process. It’s easier than you might think.

In a Paper Bag

Place your bananas in a paper bag and loosely close it. The bag traps the ethylene gas bananas produce, speeding up the ripening. If you add an apple or a tomato to the bag, you’ll see even quicker results. Check daily for ripeness.

On the Counter

Just leaving bananas out on the counter works too. Place them away from direct sunlight and give them a few days. They’ll go from green to yellow with brown spots, the perfect stage for banana bread.

In the Oven

If you’re in a hurry, the oven can come to your rescue. Preheat it to 300 degrees F. Put the unpeeled bananas on a baking sheet and bake them for about 15-20 minutes. The skins will turn black, and the insides will soften. They might not be as perfect as naturally ripened bananas for eating raw, but they’re great for recipes.

Using these tips, you’ll have ripe bananas ready for baking in no time. Whether you’re a planner or need ripe bananas in a pinch, there’s a method here for you.

I contributed to a great, comprehensive article on the Fastest Ways to Ripen Bananas According to Experts if you want more tips.

Favorite Banana Recipes to Try Next

• Moist Banana Bread
• 3-Ingredient Banana Pancakes
• Banana Ice Cream Recipe
• Moist Banana Zucchini Bread
• Peanut Butter Banana Bites
• Banana Bran Muffins

Love this? You’ll also love my favorite Moist Pumpkin Bread and Moist Zucchini Bread recipes.