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Easy and Simple Classic Moist Banana Bread Recipe

This simple to make moist banana bread recipe is one of my favorite sweet treats and a great way to use an overripe banana or two (or three!).

It's a great classic banana bread recipe that I've been making for over 20 years and it never fails. It's always a toss-up whether to use overripe bananas for this recipe or for this reader's favorite banana cake recipe but today, banana bread won.

Simple Secrets for Moist Banana Bread

In searching the internet one of the most common complaints I have seen is that many banana bread recipes end in a dry loaf of bread but that's not the case with this classic banana bread recipe and below are my secrets to a moist flavorful result every time.

This recipe was originally published April 19, 2013, and updated with additional pictures and tips on February 22, 2021.

The full recipe with instructions are available in the recipe card at the bottom of this post. You can find helpful tips and tricks within the blog post itself.

The Bananas

While you can use either fresh (but ripe bananas aka OVERRIPE bananas) or frozen bananas the secret to a deep and rich banana flavor is to use frozen bananas that have been thawed out. The liquid yielded once thawed gives this recipe an extra punch of flavor.

If you don't have any bananas in the freezer then very very ripe bananas should be used.

*Tips for Freezing Bananas are at the bottom of this post.

The FAT

Choose oil, NOT butter. If you're in a pinch and only have butter, use unsalted butter and add the melted butter to the wet ingredients.

The preferred oil for a quick bread recipe such as this is safflower or vegetable oil.

Two Bowls

Okay, so what does "two bowls" mean?

You'll want to use one bowl for the dry ingredients, i.e., the flour mixture, and another bowl for the wet ingredients.

Keep the bowls and their contents separate until the end and then combine mixing as little as possible. Don't worry if you see some swirls of flour that haven't been incorporated into the wet ingredients, in the end, they'll blend in during the baking process.

Don't Overbake

Start checking the bread 10 minutes before you expect it to be done. For this recipe, you'll start checking at the 55-minute mark.

How to Know When Your Easy Classic Banana Bread is Done

The top of the loaf should be a deep golden brown color and the sides should be slightly pulled away from the edge of the pan.

If the top is golden brown and the edges are pulling away BUT a toothpick inserted indicates the loaf is not baked all the way through, lower the oven temperature to 325 degrees and cover the loaf with a piece of foil. Also, move the loaf to the lower rack in the oven and continue testing for doneness every 5 minutes.

This recipe calls for brown sugar and this kitchen hack is one of my favorites - How to Soften Rock Hard Brown Sugar. It's quick, easy, and always works!

EASY CLASSIC SIMPLE AND MOIST BANANA BREAD RECIPE

2 ½ cups all-purpose flour

½ cup granulated sugar

½ cup packed brown sugar

3 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

3 tablespoons vegetable oil

⅓ cup milk

1 teaspoon vanilla extract

1 egg

1 ¼ cups mashed banana (approximately 2 to 3 medium-sized ripe bananas)

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease bottom of 9" x 5" loaf pan.
  3. Combine flour, baking powder, baking soda, and salt in a small bowl using a wire whisk or fork and set aside.
  4. In a larger bowl, beat together oil, vanilla extract, milk, egg, granulated sugar, brown sugar, and mashed banana.
  5. Slowly sprinkle the dry ingredients (the flour mixture) over the banana mixture wet ingredients using a spatula to fold the dry into the wet.
  6. Quickly add and fold in any additions to your batter at this time such as chocolate chips or walnuts.
  7. Pour into greased loaf pan and bake 65 to 70 minutes or until a toothpick inserted in the center and to the left and right of center, comes out clean.
  8. Cool on wire rack for 10 minutes. Remove from pan and cool completely before slicing.
side view of a loaf of super moist banana bread with chocolate chips in a glass baking loaf pan

My favorite version of this is Chocolate Chip Banana Bread and you can jazz this recipe up a bit by adding 1 cup of chocolate chips or any of these delicious mixins: chopped walnuts or raisins.

How to Freeze Bananas for Banana Bread or Other Recipes Calling for Bananas

I usually freeze bananas when they get to the point of no return and then pull them out and let them thaw for a bit to make this bread.

To freeze bananas, when they are ripe peel them and place them in a ziplock or freezer-safe bag or container. Use frozen bananas within 3 months for the best taste.

When you're ready to use your frozen bananas, remove the bag from the freezer and allow it to thaw at room temperature for 2 to 3 hours.

If you need to thaw them quickly, submerge the bag of bananas in a bowl of warm water for about 10 minutes.

*Note: Don't drain the liquid - use it all as that's where a lot of the flavor is.

Pin This Recipe for Super Moist Banana Bread for Later

Sliced fresh moist banana bread

Super Moist Banana Bread Recipe

This simple to make moist banana bread recipe is one of my favorite sweet treats and a great way to use an overripe banana or two (or three!).
Print Recipe Pin Recipe
close up overhead view of a golden loaf of super moist banana bread with chocolate chips
Prep Time:10 mins
Cook Time:1 hr 15 mins
Total Time:1 hr 25 mins

Ingredients

Instructions

  • Preheat oven to 350°.
  • Grease bottom of 9" x 5" loaf pan.
  • Combine flour, baking soda, baking powder, and salt in a small bowl using a wire whisk or fork and set aside.
  • In a larger bowl, beat together oil, vanilla extract, milk, egg, granulated sugar, brown sugar, and mashed banana.
  • Slowly sprinkle the dry ingredients (the flour mixture) over the banana mixture wet ingredients using a spatula to fold the dry into the wet.
  • Quickly add, and fold in, any additions to your batter at this time such as chocolate chips or walnuts.
  • Pour batter into greased loaf pan and bake 65 to 70 minutes or until a toothpick inserted in the center and to the left and right of center, comes out clean.
  • Cool on wire rack for 10 minutes. Remove from pan and cool completely before slicing.

Notes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 199kcal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 338mg | Potassium: 168mg | Fiber: 1g | Sugar: 18g | Vitamin A: 11IU | Calcium: 70mg | Iron: 1mg
Servings: 12 slices
Calories: 199kcal
Author: Mary Beth
Cost: $3.00

You can add chocolate chips, nuts, raisins, or whatever you would like to jazz this up a bit.

How to Store and Freeze Banana Bread

Banana bread can be kept on the counter for up to 3 days if tightly sealed. I like to slice mine and place it in either a glass container with a lid or a storage bag. You could also use plastic wrap or aluminum foil, whichever works best for you.

To FREEZE: Once your loaf has cooled off you can slice it and freeze it. You can also freeze it whole by placing it in a freezer bag or by wrapping it in plastic wrap then aluminum foil.

And there you have it! My favorite recipe and tips for super moist classic banana bread.

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13 Comments

  1. Cindy Eikenberg says:

    Mary Beth, we love banana bread at our house and this recipe sounds super easy and looks totally delicious! Thanks for sharing and have a wonderful weekend - pinning, of course! Hugs!

  2. Elena @ `a casarella says:

    Mmm! I love banana bread. Pinned it! 🙂

    1. Mary Beth says:

      Thanks, Elena ~ you're a doll!

  3. Diane | An Extraordinary Day says:

    I've been experimenting lately with banana bread too. This recipe is a lot different than mine and looks yummy! I'll have to try it out! Thanks Mary Beth!!

    1. Mary Beth says:

      Thanks, Diane ~ Let me know if it worked for you.

  4. Julia Stansel says:

    This one looks so good. I do NOT like dry-crumbly banana bread. I like it to be moist. I usually freeze my bananas as well and put 2 to a sandwich baggy or 6 to a gallon baggy. Then I know 1 sandwich bag is 1 loaf and 1 gallon bag will make 3 loaves. Gonna try your recipe soon! Thanks so much for sharing!

    1. Mary Beth says:

      Thanks so much, Julia ~ that's a great idea about separating the bananas ~ I'll have to try that.

  5. Inspire Me Heather says:

    Oh now I have a craving for banana bread - yuuuuummmm - thanks!!

    1. Mary Beth says:

      Thanks so much, Heather ~ it's gone but I want more {this time I need to hide it from the boys!}

  6. ashley - baker by nature says:

    What a gorgeously luscious looking loaf!

    1. Mary Beth says:

      Thanks so much, Ashley!

  7. Nancy @ Artsy Chicks Rule says:

    Yum, I love banana bread! I like to add nuts and chocolate chips but my family doesn't like that...so I don't do it that way often! 😉 Thanks for sharing your recipe.

    1. Mary Beth says:

      I love chocolate chips in my banana bread as well, Nancy ~ chocolate is like a little black dress...it goes with everything. Have a wonderful week.

      Hugs,
      Mary Beth