Ultra-Moist Classic Banana Bread is exactly what it says—soft, moist, and packed with the sweet, comforting flavor of ripe bananas. It’s the kind of bread that stays tender with just the right amount of crumb, making each slice a little moment of happiness. You’ll find your kitchen smelling like a sweet bakery whenever it’s baking.
I love making this banana bread because it’s so simple and forgiving. I usually mash my bananas a bit more than the recipe calls for because I like that extra burst of banana in every bite. Plus, it’s a great way to use up bananas that are just on the edge of too ripe—not a single one goes to waste around here.
My favorite way to enjoy this banana bread is warm, spread with a little butter that melts right in. It’s perfect for breakfast, an afternoon snack, or even a light dessert. I’ve shared it with friends and family so many times, and it never fails to bring a smile. Honestly, this banana bread feels like a little hug in loaf form.
Key Ingredients & Substitutions
Bananas: Ripe bananas are the star here. The riper, the better—they add sweetness and moisture. If you don’t have bananas, very ripe applesauce can work but expect a different flavor.
Flour: All-purpose flour works great for a tender crumb. For a gluten-free option, use a cup-for-cup gluten-free baking flour blend.
Butter: Melted unsalted butter adds richness and moisture. You can substitute with equal parts melted coconut oil for a dairy-free twist.
Buttermilk or Yogurt: This adds a little tang and keeps the bread moist. If you don’t have either, mix 1 tablespoon of lemon juice or vinegar with enough milk to make 1/4 cup and let it sit for 5 minutes.
How Do I Avoid Overmixing the Banana Bread Batter?
Overmixing the batter can make your banana bread tough instead of soft. To prevent this:
- After combining wet and dry ingredients, gently fold with a spatula just until you see no dry flour.
- Ignore small lumps; they’ll bake out and ensure a tender crumb.
- Avoid using a mixer for this step—hand mixing is better.
This way, your banana bread stays moist and soft, with a light texture.
Equipment You’ll Need
- 9×5 inch (23×13 cm) loaf pan – I choose this size because it’s perfect for evenly baking the bread without spilling over.
- Mixing bowls – a large one for wet ingredients and a medium one for dry makes prepping easier.
- Whisk or spatula – for gently combining ingredients without overmixing.
- Measuring cups and spoons – accurate measurements help get the best texture.
- Parchment paper or non-stick spray – to keep the bread from sticking and for easy removal.
- Toothpick or cake tester – to check when the bread is done baking.
Flavor Variations & Add-Ins
- Chocolate chips – stir in 1/2 cup for a richer, sweeter loaf perfect for kids or chocolate lovers.
- Walnuts or pecans – add 1/2 cup for crunch and extra nuttiness, great with the banana flavor.
- Blueberries or other berries – fold in 1/2 cup for bursts of tartness and color.
- Spices like cinnamon or nutmeg – sprinkle 1/2 teaspoon into the dry ingredients for warmth and depth of flavor.
Ultra-Moist Classic Banana Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (60ml) buttermilk or plain yogurt
- Optional: 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips
How Much Time Will You Need?
This banana bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow about 10 minutes to cool in the pan, plus some extra time to cool completely on a wire rack before slicing. In total, expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Start by preheating your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or cooking spray, or line it with parchment paper. This will help your banana bread release easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for now.
3. Combine Wet Ingredients:
In a large bowl, stir together the melted butter and granulated sugar until well combined. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for a nice flavor boost.
4. Add Bananas and Buttermilk:
Mix the mashed bananas and buttermilk (or yogurt) into the wet ingredients until everything is fully blended.
5. Put It All Together:
Gradually fold the dry ingredients into the wet mixture. Be gentle and mix only until you no longer see any dry flour—it’s okay if the batter is a little lumpy. If you’d like, fold in your choice of nuts or chocolate chips now for extra texture and flavor.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the oven for 60 to 70 minutes. To check if it’s done, insert a toothpick into the center — it should come out clean or with just a few moist crumbs.
7. Cool and Serve:
Remove your bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Serve your banana bread warm or at room temperature, with a pat of butter if you like!
Can I Use Frozen Bananas for This Banana Bread?
Yes, frozen bananas work great! Just thaw them completely and drain any excess liquid before mashing to avoid a soggy batter.
How Should I Store Leftover Banana Bread?
Keep leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I Substitute the Butter with Oil?
Absolutely! Use an equal amount of vegetable or canola oil for a moist texture. Keep in mind the flavor might be slightly different but still delicious.
Is It Okay to Use Whole Wheat Flour Instead of All-Purpose?
You can substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. The bread may be a bit denser, so consider adding an extra tablespoon of buttermilk or yogurt to keep it moist.