Super Moist Banana Bread (with a spoon)
No electric or stand mixer needed for this delicious, super moist banana bread. We’ve gathered all the tips and variations you’ll need to ensure success and adapt the recipe to your own tastes and preferences.
If you google ‘banana bread recipes’, you will get about 278 million results. They are all fairly similar (ok, I didn’t read 278 million). Some have more sugar, some add an extra moisture ingredient, some add nuts and so on. But the basics are the same.
This is a great recipe for basic classic banana bread. I only have two criteria for what I would consider the ‘best banana bread recipe’. It has to be super moist and have a super banana flavor.
Why choose this banana bread recipe
So do we need yet another banana bread recipe? Not really. But…
If you’re obsessive like me and need to review 10 recipes before you settle on one, you’ll be happy you landed on this great recipe – the best banana bread recipe in my humble opinion – with lots of variations and substitutions that speak to your preferences.
That’s because I’ve done the research for you so you don’t have to. You’re welcome 🙂
Bottom line: This is an incredibly moist banana bread recipe. Amazing flavor. A great way to use up those brown bananas. And simply delicious.
Tips for success
I’ve made this recipe a LOT. The first time with an electric mixer, the next time (and then after) without. It really made no difference. There are a few tricks, though, for making a perfect banana bread.
- Overripe bananas are key. Your bananas should be turning brown and very soft – almost squishy. The riper, the sweeter (although not black to the point they are fermenting). If they are not ripe, here are two ways to ripen them:
- place them in a paper bag with another fruit like an apple and let them sit a day or two.
- bake them in a 350F oven for 15-20 minutes. Cool before using.
- Add an extra moisture ingredient like yogurt or sour cream as per the recipe. See substitutes if you don’t have any.
- Don’t over mix the batter. Lightly incorporate the dry ingredients with the wet ingredients. Don’t over mix it or the banana bread will become dense.
- Don’t over bake. Start checking after 50 minutes in 5 minute increments. Over baked banana bread will be dry. I tend to under bake it a bit because I like it super moist.
- Easy clean up: Line your loaf pan with parchment paper before adding the batter. I find the best way is to crush parchment into a ball, then smooth it into the pan. This will make it lie in the pan more easily.
Substitutes
- The brown sugar adds great flavor but it can be replaced with white sugar if needed.
- Yogurt (or sour cream) can be replaced with 1/2 cup extra mashed bananas or unsweetened applesauce.
- Apparently the butter can be replaced with 1/2 cup mayonnaise. I never tried this, but I read it in a recipe and the author swears by it. Update: a reader tried it and it worked!
- All-purpose flour can be substituted with organic whole wheat flour. Or gluten-free flour for a gluten free banana bread.
- Replace 1 tablespoon of flour with 1 tablespoon flaxseed for extra nutrition (fiber, protein, vitamin B1 and Omega-3 fatty acids)
How to serve banana bread
- My sister loves banana bread toasted with butter. I have to admit it’s pretty good. Plain or plain with butter is great too. And a bit of peach marmalade!
- Serve it for breakfast, brunch, snack, tea time or dessert. Talking about desserts, if you love bananas and want a more decadent dessert, try our best banana cake with chocolate frosting. One of my faves.
How to make this easy banana bread recipe
Tailor to Your Taste
Lots of possibilities here.
- Spices: try adding a pinch of cinnamon or nutmeg. A hint is plenty or you’ll disguise the banana flavor.
- Sweetness: Some people use 1 cup sugar which I find too sweet when using very ripe bananas. This is all personal preference though. If your bananas aren’t super sweet or you prefer sweeter, use 1 cup of sugar of close to it.
- Add-ins: 1/2 cup chocolate chips for chocolate banana bread, 1/2 cup chopped walnuts or pecans for nut banana bread, 1/2 cup toffee/skor pieces
- Fruit additions: 1/2 cup raisins or cranberries, 1/2 – 3/4 cup blueberries dusted in flour.
- Toppings: Cream cheese frosting, orange glaze, Nutella.
Make Ahead and Storage
- Store on the counter for 3 days in a sealed freezer bag or airtight container.
- To freeze for up to 3 months, wrap it well in plastic wrap or aluminum foil, then place in an airtight container or sealed bag. Defrost in the fridge or in microwave for a 20 seconds. Tip: I slice my banana bread into individual slices first before freezing, allowing me to grab one piece at a time.
- Freezing bananas: Don’t throw out your browning overripe bananas. Throw them into a ziploc bag (remove as much air as possible), then into the freezer for up to 3 months. Defrost them in the fridge or microwave them for 1 minute or so when you’re ready to bake a super moist banana bread.
Other easy banana recipes for brunch
- ricotta pancake recipes with caramelized bananas
- simple banana French toast
- puff pastry apple tart (30 minutes) – replace the apples with bananas
- homemade banana pudding cups for a sweet ending
- banana muffins with blueberries (moist and fluffy)
Super Moist Banana Bread (with a spoon)
No mixer needed for this delicious, super moist banana bread. We've gathered all the tips and variations you'll need to ensure success and adapt the recipe to your own tastes and preferences.
Servings: 12 slices
Ingredients
- 1 cup (250 g) mashed VERY RIPE bananas, Note 1 about 2 large bananas
- 1/2 cup (125 g) plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
- 1 teaspoon (5 g) baking soda
- 1/2 cup (115 g) butter (one stick) – very soft, Note 2 salted or unsalted
- 3/4 cup (150 g) brown sugar, Note 3
- 1 egg, room temperature (run under warm water for a minute if needed)
- 1 teaspoon (4.2 g) pure vanilla extract
- 1 1/2 cups (225 g) all-purpose flour, Note 4
- 1 teaspoon (3 g) baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- Optional add-ins: 1/2 cup (87 g) chocolate chips, toffee bits, pecans, walnuts or raisins.
Instructions
- HEAT OVEN TO 350F/176.7C: Crumple a parchment paper into a ball. Smooth it out and line a 9 x 5 inch loaf pan (23×13 cm) or 4 x 8 inch loaf pan (20×10 cm).
- BOWL #1 (small bowl): Mix together mashed bananas, yogurt and baking soda with a fork or spoon.
- BOWL #2 (medium bowl or 2 cup measuring cup): Stir together flour, baking powder and salt (if using).
- BOWL #3 (large bowl): Use a spoon or whisk to mix butter and brown sugar together until well combined. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Add flour mix in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.
- BAKE: Spoon batter into parchment-lined loaf pan. Bake for 50-60 minutes or until cake tester or toothpick comes out clean. Using a smaller loaf pan may take a bit longer. Start checking after 50-55 minutes. The middle may still be wet. Bake another 3-5 minutes and check again. When done, remove pan from oven and let cool. Lift banana bread out by holding onto sides of parchment.
Recipe Notes
- Ripening Bananas: If your bananas are not ripe enough (turning brown and very soft – almost squishy), here are two ways to ripen them:
- place them in a paper bag with another fruit like an apple and let them sit a day or two. or
- bake them in a 350F/177C oven for 15-20 minutes. Cool before using.
- Softening butter: Forgot to take out the butter to soften it? No worries. Put it in the microwave for a few seconds to soften (if some melts, it’s fine). Or, place in a sealed bag and run warm water over it until softened.
- Brown sugar/sweetness: Some people use 1 cup (200g) sugar which I find too sweet when using ripe bananas. This is all personal preference though. If your bananas aren’t super sweet or you prefer sweeter, use 1 cup (200 g) of sugar or close to it.
- Flour: All purpose flour can be substituted with organic whole wheat flour (or use half and half). Gluten free flour can also be used instead (read the label to make sure no other ingredients are needed).
- Other Substitutes
- The brown sugar adds great flavor but it can be replaced with white sugar if needed.
- Yogurt (or sour cream) can be replaced with 1/2 cup (125 g) extra mashed bananas or unsweetened applesauce.
- Apparently the butter can be replaced with 1/2 cup (115 g) mayonnaise. I never tried this, but I read it in a recipe and the author swears by it. Update: one reader tried it and it worked!
- Replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed for extra nutrition (fiber, protein, vitamin B1 and Omega-3 fatty acids)
- Variations:
- Spices: try adding a pinch of cinnamon or nutmeg. A hint is plenty or you’ll disguise the banana flavor.
- Add-ins: 1/2 cup/87 grams chocolate chips, chopped walnuts or pecans, toffee/skor pieces, raisins or cranberries, fresh blueberries dusted in flour.
- Toppings: Cream cheese frosting, orange glaze, Nutella.
- To store/make ahead:
- Store on the counter for 3 days in a sealed zipper bag or container.
- To freeze for up to 3 months, wrap well in plastic or foil, then place in a sealed container or zipper bag. Defrost in the fridge or in microwave for a 20 seconds. Tip: I slice my banana bread first, then wrap the slices before freezing to allow me to grab one piece at a time.
- Reader questions – and responses
- Batter curdled when I added the egg. This is mostly likely due to a cold egg. If you forget to take it out ahead of time, run it under warm water for a minute. (Even if the batter curdles a bit, it still should be fine).
- Can I substitute coconut oil for the butter? Yes, the same amount. You may have a slight coconut taste though.
- Can I make cupcakes instead of a loaf? Yes. Increase oven temperature to 375F/191C and bake for 20-25 minutes or until tester comes out clean.
- What if I don’t have parchment paper? No problem. Just spray the pan with oil or lightly coat with butter or use aluminum foil.
Nutrition
Calories: 206kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 227mg | Potassium: 123mg | Fiber: 1g | Sugar: 16g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
I love using this recipe. My banana bread always comes out so moist and delicious. I tried it with some semi sweet chocolate and it was a hit. I’m adding some chopped up macadamia nuts and semi sweet chocolate this time in part of my batter to test it out. I’m sure it will be just as delicious.
Hope your latest test comes out just as well Josephine!
I’ve made many banana breads and thought I’d try this one. However I let it cool but when I sliced it each piece fell apart. It was very disappointing.
Hi Kitty, Sorry your loaf fell apart. Another reader, MaryS had this issue and I responded to her in the comments. To repeat, here’s a few possible reasons why your loaf is falling apart. 1. oven temperature was too high (most ovens are never perfect), that could cause the inside to be crumbly and drier. A cheap oven thermometer can measure your oven temp and help you adjust it accordingly 2. over baking. 3. Overmixing the batter. 4. Underbaking the banana bread which can also cause it to fall apart. 5. Not letting it cool – but you said you did that. I hope this helps with troubleshooting and that you’ll give the recipe another try.
I seldom leave reviews because I often forget. This is one of the best banana breads I’ve ever had! I use about a half cup brown sugar because I think the bananas are sweet enough. Then I dust a little fine sugar on top before baking for a little crust. Delicious!
Thanks Casey. I’m honored that you didn’t forget the review! I like your little tweaks.
Love this banana bread recipe! So moist & delicious!
🙂
Why is it “with a spoon”?
The ‘with a spoon’ title is meant to indicate that you can mix everything with a spoon (or fork) with no electric mixer needed.
Lovely moist recipe. I just had one problem as a beginner, my banana bread breaks easily when you cut it, it’s like those type of cakes that are crumbly & not a loaf type of bread. Am i overmixing my batter even i tried not too? Or am i overbaking it? Which I don’t think because they really the texture and moistness of the ones I made or is something too much/ less?
Hi Mary, That’s a tough one to troubleshoot as it could be several things. If your oven temperature was too high (most ovens are never perfect), that could cause the inside to be crumbly and drier. So could overbaking the loaf. But you said it was moist. If you mixed the batter just until it was combined – and didn’t overmix it- that wouldn’t be the problem either.
Is it possible you underbaked the banana bread? That could also cause it to fall apart when cutting. Or cutting it when too hot (I’ve done that!). Or using a serrated or dull knife. Those are a few common problems. It might be worth getting an oven thermometer (under $10) to check the accuracy of your oven. I hope it at least tasted good! And I hope you’ll give it another try 🙂
This is a lovely recipe!! Tried add ons too and it’s the best. I wonder how many grams is the total of the banana bread? I might do little ones on the aluminium foil pans (100 ml) so I can give it to my close ones soon.
Glad you liked it Lisa. To use smaller pans, you’ll have to reduce the baking time at bit. The total banana bread should be about 1.1 kg and you will need about two 100 ml pans for the full recipe. Hope that helps.
I see some receipts call for melted butter. Does it make a different with room temperature or melted butter? Sometime I forget to leave butter out ahead of time to soften.
Yes, using melted butter instead of softened butter would make a difference to the structure of the banana bread, so it’s not recommended. You will see in the recipe notes a couple of ways to soften butter if you forgot to take it out (which I often do). Hope that helps.
Delicious! Moist & like what my Mom used to make. I used sour cream & added nutmeg.
mmm. 🙂
How many bananas if the bananas I have are small? They’re like 4 inches each 🥴
Hi Mari. You might need 6 ripe bananas if they are that small. Use as many as you need to measure 1 cup.
I have tried this! yes about 6 bananas. but I only had five so I put a lil bit of banana flavouring and I also made one with the same base and added walnuts in it, it’s so yummy and so moist!! my fam loves it. Will try different add ons in it because we love experimenting 😂
Glad it worked! Thanks for letting us know how it turned out.
WOw! that was REALLY Moist !
🙂
I bake a lot and am always trying new recipes even though I have others. Enjoyed this recipe, delicious, a little lighter than my other banana bread recipe and I like that about it. I have passed it on already and am sure will get asked again for it. Read about curdling in another post and mine did too. Knew it wouldn’t be a problem once I added the flour and it turned out perfect. Thank you, this one’s a keeper.
Thanks for your comments Colleen. I have experienced curdling too and, like you, didn’t find it was a problem. Glad you liked the recipe and thanks for passing it on to others.
Made a double batch of this last night because I needed to use up some bananas and holy cow! This is by far the best recipe I’ve tried for banana bread EVER. So so yummy! Thank you!
You’re very welcome Krista! So glad you love it!
I made mini muffins and slightly smaller-than-normal sized muffins. For my mini muffins, oven was set to 175°C for 12mins. For the bigger muffins, 13mins @ 180°C.
I used 1/2 cup brown sugar and an extra banana. I also added 4 scoops of tasteless protein powder to the flour mixture, crumbled walnuts and some cacao nibs. I used coconut oil instead of butter.
Needless to say, they are a hit with the family!
Great to hear Leah. And thanks for sharing your method for the mini and smaller muffins. I’m sure other readers will be interested to know what temp and tweaks you used.
This is the best banana bread recipe I tasted. Now my kids are reminding me to buy bananas during our grocery visits. I usually don’t like banana bread but this is my favourite. I love the crunch at the top and the moisture is real.
Great to hear! Listen to your kids 😂
Has a great flavor but even following the recipe exactly, it is super dark in color and never has a dome top. It’s always flat. I’ve tried with yogurt per recipe; substituted 1/2 c banana instead of yogurt; brown sugar per recipe; substituted white sugar instead of brown…the results are always the same and my bread has a flat top. I’ve made the recipe at least 10 times. Any suggestions?
Hi Shana. Sorry to hear your banana breads are not working out as expected. So many other have had success so something must be off. Could it be that either your baking power or baking soda has expired? That’s a common cause. Another option may be that your oven temperature is off. Most of our ovens are. It might be useful to get a cheap oven thermometer in case you need to adjust it. A too hot oven will brown the top too quickly before the bread is fully baked. I hope one of these suggestions helps and that your next one comes out moist and puffy. 🙂
Hmm maybe. I’ll buy new baking powder. My soda is new. I generally pour mine into an air tight container when I buy it. I don’t use baking powder that often so maybe it’s expired. And I’ll get an oven thermometer. I read the great reviews so I knew something was off but couldn’t figure out what it was. Hopefully new baking powder will do the trick! I do love the flavor and how moist it is. Thank you! 😊
Yes, give the new baking powder a try. And test your oven temperature. I really hope that solves the problem of your banana bread not rising properly 🙂 Good luck!
This is a bit late and a dollar short, BUT in case someone needs the info, there is one issue i noticed in the recipe, and one (possible) issue with your subs. The recipe says to mix the soda with the yogurt, early on. And i noticed you subbed out the yogurt. It’s possible that either or both of these steps would combine to reduce the rise–the rise is usually due to a reaction of the soda and powder with an acid that causes bubbles to form–and it might be that the batter might either react some before it’s baked, or react too slowly because of less acid. Of course, old baking powder can also react poorly and slowly.
I am sure that airtight storage of baking soda means it will never go “bad”, it’s a mineral salt like table salt, it can only pick up odors when poorly stored. I keep cream of tartar to mix homemade baking powder if mine has gone flat, the homemade powder just has to be mixed right before use as it deteriorates rather quickly after the soda and cream of tartar are combined. Use 1/4 tsp. soda and 1/2 tsp. cream of tartar for each tsp. of baking powder desired. I hope this helos someone 😁that chemistry class has to be good for something.
Thanks for the science lesson Frannie 🙂
Thank you thank you!
This was moist, not too sweet but flavorful. I used 1/2 cup brown sugar & 1/4 of Splenda & it was right on point. This is definitely my go to now.
You’re very welcome! Thanks for sharing your tweaks.
Super moist and flavorful!! Very easy to make!
Great to hear. Thanks Arlene!