Super Moist Banana Bread Recipe (no mixer needed)
Your search for the perfect super-moist banana bread recipe is over. Our readers say “Absolutely the greatest banana bread ever! No need to ever try another!”.
Classic flavors, heavenly aromas, and well-tested tips for a very delicious treat.
This is a great recipe for a basic classic banana bread. I have only two criteria for what I would consider the best banana bread recipe: super moist and big banana flavor.
I’ve made this recipe a LOT. Just pay attention to a few tips that I promise will get you to a REALLY great banana bread.
Why choose THIS banana bread recipe
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). So why choose this one?
I’ve done a ton of research and testing for you so you don’t have to. You’ll find tips, substitutions, variations, freezing instructions, and more.
There’s no need for a stand mixer. I have tried it with and without and didn’t find a difference. You can mix the batter with a spoon or fork. The instructions are simple. Just be sure to pay attention to the tips which are all included in the recipe.
Bottom line: This is an incredibly soft, moist banana bread recipe. Amazing flavor. A great way to use up those brown bananas. Our #1 most popular recipe. And simply delicious.
Ingredients – tailored to your taste
Bananas: Use overripe bananas that are turning brown and very soft – almost squishy. The riper, the sweeter (although not black to the point they are fermenting). One banana in the picture above is black because it was frozen – that’s ok.
Sour cream – light or full fat is fine. Or use plain or vanilla yogurt instead. This adds moisture to the banana bread.
Flour: Use all-purpose flour (or see variations below). Don’t use bread flour as it will make the banana loaf dense.
Substitutes
- The brown sugar adds great flavor but it can be replaced with white sugar if needed.
- Replace the yogurt (or sour cream) with 1/2 cup extra mashed bananas or unsweetened applesauce for a lower-calorie option.
- You can substitute the butter with coconut oil in the same amount if you like. The loaf may have a slight coconut taste though.
Variations
- Flavor options: Add a pinch of cinnamon or nutmeg. A hint is plenty or you’ll disguise the banana flavor.
- For extra nutrition:
- Use half all-purpose flour and half whole wheat flour. Using all whole wheat flour will make it too dense.
- Replace 1 tablespoon of flour with 1 tablespoon of flaxseed for added nutrition.
- Gluten-free version: Use a 1:1 gluten-free flour. Check labels.
- Sweetness: This is all personal preference of course. If your bananas aren’t super sweet or you prefer sweeter, use a little more sugar.
- Add-in options: chocolate chips for chocolate banana bread, chopped toasted walnuts or pecans for banana nut bread, or toffee/skor pieces
- Fruit additions: raisins or cranberries, or blueberries dusted in flour (so they don’t sink).
- Toppings: Cream cheese frosting, 3-minute chocolate buttercream icing, orange glaze, Nutella.
Step-by-step instructions
Tips for a perfect banana bread
- Overripe bananas are key for sweetness. If they are not ripe, we show you two ways to ripen them in the recipe notes.
- Measure your flour properly! This is very important. Too much flour will make the banana bread dry. Too little will make it too wet. See recipe.
- Don’t over-mix the batter. Lightly incorporate the dry ingredients with the wet ingredients. Don’t over mix or the banana bread will become dense.
- Don’t overbake. Overbaked banana bread will be dry. I tend to underbake 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 stay in the pan instead of popping out.
How to serve banana bread
Serve your banana bread for breakfast, brunch, snack, tea time, or dessert.
My sister loves it toasted with butter. I have to admit it’s pretty good. Plain – with or without butter – is great too. And a bit of peach marmalade!
For a sweet ending to a meal, serve banana bread with this easy 4-ingredient tropical fruit salad.
Recipe FAQs
For baking, the best way to measure flour is to weigh it on a kitchen scale. If you don’t have a scale, use the scoop and swipe method with measuring cups. Scoop the flour with a spoon into a measuring cup, then level it off with a knife. The right amount of flour is important for the texture of the banana bread.
Sometimes the batter will curdle when you add a cold egg. If you forget to take the egg out of the fridge ahead of time, run it under warm water for a minute. (Even if the batter curdles a bit, it still should be fine).
Yes, you can make muffins instead of a loaf. Increase the oven temperature to 375F/191C and bake muffins for 20-25 minutes or until the tester comes out clean.
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.
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 it in an airtight container or sealed bag. Defrost in the fridge or in the microwave for 20 seconds. Tip: I slice my banana bread into individual slices first before freezing, allowing me to grab one piece at a time.
More banana recipes
- banana chocolate chunk muffins (the best!)
- ricotta pancake recipes with caramelized bananas
- simple banana French toast
- banana muffins with blueberries (moist and fluffy)
- banana cake with chocolate icing – one of my faves.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Super Moist Banana Bread Recipe (no mixer needed)
Ingredients
- 1 cup mashed VERY RIPE bananas, Note 1 about 2 large bananas
- 1/2 cup plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
- 1 teaspoon baking soda
- 1/2 cup butter (one stick) – very soft, Note 2 salted or unsalted
- 3/4 cup brown sugar (or white sugar) (or a bit more if bananas aren't very sweet)
- 1 egg, room temperature (run under warm water for a minute if needed)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, Note 3 subtitutes measure properly! (Note 4)
- 1 teaspoon 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). Alternatively, spray a loaf pan with oil or line with aluminum foil.
- 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 the smaller loaf pan size may take a bit longer. Note that most ovens are not very accurate – so 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 for 10 minutes. Lift banana bread out by holding onto sides of parchment, then cool further. Eat it while still a bit warm!
Video
Recipe Notes
- How to ripen bananas: Two ways:
- 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.
- How to soften butter quickly: 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.
- Flour substitutes: You can use up to half whole wheat flour and half all-purpose flour for more nutrition. Or replace flour with 1:1 gluten-free flour (read the label to make sure no other ingredients are needed).
- How to measure flour (important!): The best way to measure flour is to weigh it on a kitchen scale in grams. If you don’t have a scale, scoop the flour with a spoon into a measuring cup, then level it off with a knife.
- Other substitutes
- For yogurt or sour cream – use 1/2 cup (125 g) extra mashed bananas or unsweetened applesauce for a lower-calorie option.
- For butter – use 1/2 cup (115 g) mayonnaise. One reader tried it and it worked! You can also use coconut oil.
- For extra nutrition – replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed
- Variations:
- Spices: Add a small pinch of cinnamon or nutmeg.
- 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 make muffins instead of a loaf: Use a muffin tin with liners, filled 2/3 full. Increase oven temperature to 375F/191C and bake for 20-25 minutes or until tester comes out clean.
- 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.
Made this today and it was outstanding. Moist and great depth of flavor. Added chopped pecans. Made two loaves with plan to freeze one. It may not last that long.
Thanks Paul. Glad you loved it :). I freeze loaves or muffins all the time!
I’ve been using two kooks recipe for banana bread for years!! It’s hands down the best!! I love to throw in some Ghirardelli dark or milk chocolate chips along with chopped toasted pecans!! Delicious!! I highly recommend this recipe.❤️
We love to hear about long-time fans of our recipes! Thank you for sharing Kimberly – much appreciated!
This is my go to!! It always turns out amazing!
Thanks Sara! We never get tired of hearing that!
literally the best banana bread I have had in my life. As soon as I took it out of the oven the top looked a little moist like it wasn’t cooked but was indeed cooked. It was also the most moist banana bread i have ever had. I wish I could give you 6 stars
Thank you so much for the wonderful comment! It means a lot to us 🙂
This is by far the best banana bread/banana muffin recipe. I make it all the time.
Me too 🙂 Thanks for leaving a positive comment.
So far so good. My breads in oven as we speak. let’s see how it comes out. I put 20 grams of walnuts through half of mine to see how it tastes. I also substituted 40 grams self raising as part of my 180 grams of flour. I always find them dense so hoping to lighten it up . I used butter milk instead of yogurt too ..
Let us know how you liked it with the tweaks you made.
I just made this recipe. Very tasty and moist. This is the second time I have made banana bread in my life , first time it was very dry ( different recipe) just assumed it was supposed to be like that and decided I just didn’t need to eat banana bread. Came across this recipe and I will be adding this to my recipe .
book right next to my delicious zucchini bread and Texas sheet cake recipes. Thank you for sharing
We are honored! Thank you Meredith!
This was SO GOOD! I added a handful of 60% cocoa choc chips and used 1cup white flour-1/2 cup wheat, and mostly brown sugar. My family loved these muffins!
I make them all the time as muffins too – with chocolate chips for the kids. Thanks for leaving a comment Donna.
My all-time GO TO!!! PHENOMENAL & SO SOFT!
I make this a lot, it’s probably the best banana bread I have made, I also make it Gluten Free when it’s needed with great success, very yum
Thanks for sharing your success with the gluten-free version too Christine 🙂
Absolutely phenomenal! You NEED to make this recipe.
This recipe is super moist!
Everyone loved it!?
I have not tried this recipe however I am going to share my secret to making the best banana bread ever. I don’t think it matters as much what recipe you use the important part is as soon as it comes out of the oven melt butter all over it ,every surface. Then immediately wrap it in foil tightly. By the time it cools it has made its own icing on the outside so yummy!! Eliminates the crust and turns it into bread that people will fight over the butt end LOL
Well, that’s a new one for me. Thanks for sharing Julie – very interesting.
But I love the crust
Have you ever used this recipe for banana bread cookies? If so what temperature did you cook it at and how long?
I haven’t, no. But if you try them, please let us know how they turn out and what you did!
Love this recipe! Make muffins and they never last more than a day or 2
same!
Without a doubt, the very best you could possibly want.
Absolutely amazing! I have made many banana bread recipes over the years and this is by far the best. Your instructions are also very good. Easy to follow and provide a lot of suggestions for substituting.
Thanks Cathy – happy it’s your new favorite 🙂
Best banana bread I’ve ever made. I used 3 smaller bananas and Greek yogurt. So flavorful and moist.we all loved it!!! Do you think I could double it or should the recipe be changed to do that?
So glad everyone loved it. As for doubling the recipe, the safest and most reliable option is to use two loaf pans (or do two separate batches). Doubling a recipe using different cake pans is trickier. If you want to use a larger pan such as a 10 cup bundt pan, an 11 x 7, 9 x 9, make sure you only fill it 2/3 full. You can use the same oven temperature, but the timing may be different. Start checking if the banana bread is done earlier and recheck in regular increments. I do recommend going with two loaf pans though! I hope that helps 🙂
Making this b bread recipe is truly a labor of love! U gotta really love someone to go through all these steps! My family loves this and we are adding to our family recipe book for all time favorite!!
If you make the recipe often like I do, the process becomes very fast – you will see 🙂 So glad the family is enjoying it.
This is by far the best banana bread I’ve tasted. Definitely super moist! I added frozen blueberries and walnuts. Delicious!
I’m a bit biased but I think so too 🙂 Thanks for taking the time to leave a comment Cindy. Always appreciated.
This was excellent. The colour of my cake was much darker than in the pictures, and I used white sugar. Not sure how you make it that golden. But colour didn’t matter – the cake was delicious.
I am not 100% sure why your banana bread was so dark, especially since you used white sugar instead of brown sugar. One possible reason is the pan you used. A darker pan (as opposed to a glass one) may affect the color. And the oven rack position can affect it too. It should be centered. At least it still tasted great! Thanks for sharing your experience. If anyone else has some insights, feel free to weigh in 🙂
I’ve always used olive oil in place of the butter. And I add glazed pecans and walnuts, cranberries snd dark chocolate chips. It’s a staple in my house!
Yum! Thanks for sharing your extra add-ins Kari!
Perfect!
The best ever!!!
The best banana bread I’ve made
Adding thr Greek yogurt made my loaf so moist!
I used only 1/2 cup of sugar and substituted 1/2 cup of white flour with 1/2 cup of whole wheat flour, as recommended. It still turned out amazing. I’m a first-time baker, and I can’t believe how forgiving this recipe is. We didn’t have any leftovers. It was very moist. Between me and four other neighbors, we made it disappear as soon as it cooled down.
Sounds like mine which lasts 2 days tops 🙂 Thanks for letting other readers know how the recipe worked with part whole wheat flour.
I thought it was a lot more moist than othe recipes I have made in the past
That’s what we are going for 🙂 Thanks for leaving a comment Peter. Always appreciated.
I absolutely love this recipe! I’ve tried other banana loaf recipes and none compare to this one. I’ve even been asked for my recipe because it was SO moist. Thank you.
I’m trying to use this recipe for my 1 soon to be one year olds smash cake, does anyone know if I have to change the temperature to bake it using a cake pan?
The temperature should be ok, but you will likely need less time baking it in a cake pan than a loaf pan as the surface is bigger. Let us know how it turns out.
Been looking for a no fail banana bread recipe for years… This one is the keeper from now on. did 1.5 recipe in Bundt pan 55 mins in convection oven @325 , wow and perfect.
super moist indeed , not too sweet just pure comfort.
Thanks for all the extra tips
Cheers,
So glad it worked well in the Bundt pan Joseph! Thanks for circling back and letting us know 🙂
This is the kind of banana loaf everyone will love. The cake is soft and moist. Will keep fresh for a good few days. Highly recommend. Very forgiving recipe, if you tweak measures slightly.
I love this recipe! I have a few extra bananas and want to use a Bundt pan- how can the recipe/bake time be adjusted?
That’s a bit tricky Amy. A bundt pan typically holds 10-12 cups. A 9 x 5 inch loaf pan (23×13 cm) holds about 6-8 cups and a 4 x 8 inch loaf pan (20×10 cm) holds about 4-5 cups. So with a bundt pan, it might be best to use 1.5 times the recipe (you might even double it if you have a larger bundt pan). Don’t fill the bundt pan more than two thirds full or it can overflow. I think the temperature can be kept the same. Start checking doneness at about 45 minutes and then add more time as needed. It could take 60-70 minutes depending on the size of your bundt pan. I hope that helps. Let us know how it turns out!
This is the best bread I have ever had
I never get tired of hearing that! Thanks Mary. Much appreciated.
My family and I thought this recipe was the best we’ve ever had. So super moist!!
Awesome moist banana bread recipe that I baked this morning with blueberries & the plain yogurt! Thank You~
You Rock!
Thank you!
I absolutely LOVE your recipe! And so does my family and friends! I have never made banana bread in my life until I found your recipe. I will not ever use a different one! I had to make a small change since it’s because of the ingredients I had on hand. My kids love vanilla yogurt so that’s just what I have in my house all the time. I use that instead of plain and just half the vanilla extract or omit it. It’s wonderful! Thank you for sharing your recipe!!
I also use vanilla yogurt!. Glad it turned out well first timer 🙂 Thanks for leaving a comment.
This is by far the best banana bread I have ever eaten. It is so moist. I’ve made it several times and only once it didn’t turn out but that was my fault. I have tried a lot of banana breads in the past but this is the best. I doubled the recipe and made bread and muffins this time.
Thanks ?
Thanks Mary Catherine – love to hear that! I make the muffin option a lot for my grandson with chocolate chips of course 🙂
I used Greek yogurt, but it did not come out nearly as moist as I was hoping… unfortunately, instead, it was quite airy and dry.
Made this yesterday, for company last night, and it was a hit . Followed the recipe as written. It was super moist and delicious. This recipe is a keeper!!
Thanks Angela 🙂
The most moist banana bread we’ve made. We’ve tried several recipes, but this is our guaranteed go-to now. We did use sour milk instead of yogurt but I think it’d be interesting to try with the yogurt next time!
Great to hear Christina! Glad to hear it worked well with sour milk instead of yogurt.
I make this so often for family members and for myself and the recipe comes out a hit every time. Thanks for sharing this wonderful recipe with the world ❤️
Thanks Monique. I make it a lot, too, and worry the family will get sick of it. They never do!
Fantastic recipe! I’ve used various recipes for banana bread and this one was definitely the best.
Thanks!
Thanks Debby – so glad you liked it! I’ve been making the banana bread in muffin form with chocolate chips lately – so good!
Made this 2 time’s and it came out perfect ?.
🙂
I made banana bread once before it came out so damn dry and gross, for awhile I’d just buy a loaf after that. I had 8 very ripe bananas an thought I’d give it go again. I came across this recipe, after reading the reviews I gave it a try only thing different was I did the buttermilk an not greek yogurt. Well I can definitely say I’m keeping this recipe. I made 4 loafs 1. Plain. 2 with pecan chipped nuts. An one chocolate chip. I can’t tell you which one is my favorite usually I’d say the nut is my least but I love them all – next time I’m trying one with blueberries, but I want to say thank you!!!
Great story Elizabeth! Glad you took the plunge and tried another (our) banana bread. We really appreciate you leaving a comment.
Just made this again and it really is the best banana bread recipe I’ve found. It’s worth every bowl used! I make one without chocolate chips for my husband and grandkids and one with chocolate chips for the kids. A family favourite.
Your family is certainly lucky that you are catering to everyone’s tastes! Thanks for leaving a comment Karyn. Much appreciated. Glad the banana bread has become a family favorite 🙂
Its my first time making this and it looks amazing so far! I’ll post pics with a final rating when its done!( I don’t have a loaf pan so I’m using a cake round! Wish me luck!)
Good luck Erin! Let us know how it turned out.
Super moist, super delicious and super easy!
🙂
This looks like an awesome recipe! We’ve been doing some home renovations over the last few months and as we finish up, I just want to make something special for my kids who have been so helpful! Thank you for sharing this!!
What a nice idea. Hope your kids like it. Good luck with your final renos – you will be so happy when they are over!
I have made this banana bread many times. Everyone that has tried says it’s the best they have ever had. So this time I am making with canabutter.
I’ll let you know how it comes out.
Please do! (although it might not be for everyone, especially kids).
This is my second time making this recipe and you’re right! I’ll never use another recipe. It is the most delicious banana bread I’ve ever had. I did it exactly like you stated in your recipe. I made my own buttermilk by using almond milk and white vinegar. It just turned out great ?. Thanks for the recipe and all the trouble it took you to put it all together. It’s much appreciated.
What a lovely comment Mary Catherine. Thank you so much. Glad you love the recipe 🙂 Hope you will rate it 5 stars!
Had bananas leftover from our barista station, brought them home, made double batch, cut into 24 pieces, took most to work and they loved them. Still had other bananas I had bought at store, used them to make one batch to send to my son and grandkids in Florida, added mini chocolate chips to both batches to make even more special, and used sour cream too, I know makes it moist and tasty.
That’s a lot of banana bread! Curious – did you use any tricks to send a batch to your son and grandkids in Florida to keep the banana bread fresh? Thanks for sharing!
It is amazing. I love this recipe.
Thank you Shabnam 🙂
Currently eating my first slice and WOW. I added chocolate chips and toffee pieces (first time using these). This is the best banana bread recipe. Thank you!
Woah – chocolate chips AND toffee pieces – decadent! Glad you liked it.
I just made this banana bread recipe a d I must say this is the best recipe I’ve ever used. It was so moist. I also made some with chocolate chips. The family loved them. Thank you
This banana bread has a lot of fans! Thanks for taking the time to leave a comment Dianthia.
Best banana bread recipe I’ve ever found!!!! ⭐️⭐️⭐️⭐️⭐️
I never get tired of hearing that! Thank you Kelli.
Excellent very moist finally a recipe that truly is! Easy to make I like the 3 bowl suggestion.
Thanks Christine – glad you liked it 🙂
Best banana bread I have ever made.Super easy and super moist
BY FAR……..the BEST banana bread recipe EVER. Look no further. This banana bread was so moist and delicious, there is no need to look for a better recipe. I used sour cream (instead of yogurt), 1/4 cup safflower oil and 1/4 c butter (instead of 1/2 c butter), slightly less brown sugar, and slightly more mashed banana. Highly recommend this recipe!
Thanks for sharing your tweaks. Glad you like the recipe Susan!
I only have vanilla Greek yogurt is that ok to use in the recipe?
yes, that will be absolutely fine Jessica.
I’ve tried a lot of banana bread recipes that claim to be “the most moist” but this is the first one that’s lived up to that billing. Excellent recipe. I used rather more bananas than recommended, and added a dash of rum at the end (because, why not?!) I might up the sugar content a little, but otherwise this was great.
Always great to hear Phil. Glad you are tweaking things the way you like them. That’s always my hope.
My banana bread is still in the oven, it smells so good. I do have a question; in the Recipe Note section you mention the fallowing “The best way to measure flour is to weigh it on a kitchen scale in grams”, however your recipe gave the amount of flour in cups; is there a standard weight for 1 1/2 cups of flour?
Hi Sandy, 1 1/2 cups of flour is 188 grams. You can see that if you click on ‘metric’ measurements (just about the ingredients list in the recipe card). I hope your banana bread turned out great!
I have been cooking and baking for many many years. This is by far the best banana bread recipe EVER!!! I have made this a lot and always comes out perfect…!!! Thank you for a wonderful recipe.
I never get tired of hearing that! Thanks for taking the time to leave a comment Susan. Always appreciated!
Absolutely delicious. I love the texture of the bread. I added a pinch of nutmeg and just a small drop of lemon juice to it. But OMG Super moist. I had 2 slices right out the oven. I trashed t my old recipe I have used for years this has become my favorite by far. Thank you for sharing.
Aww. A new favorite recipe – we’re honored! Thanks Yolanda.
Fantastic Banana Bread..
Thank you ?
You’re very welcome 🙂
Will the recipe work if I double or triple it?
Yes, there should be no problem doubling or tripling the recipe using 2 or 3 loaf pans.
Can I substitute for self rising flour
I wouldn’t recommend replacing the all-purpose flour with self rising flour for this recipe. Self rising flour contains baking powder (and salt) – about 1 1/2 teaspoons baking powder per 1 cup flour. So with self rising flour, you would get 2 1/4 teaspoons baking powder but the recipe calls for only 1 teaspoon. Also, the texture of the banana bread would be slightly altered. I hope that helps (although probably not what you wanted to hear).
This is an excellent recipe
I have tried hundreds of banana bread recipes and have finally found this delicious super moist recipe. I used applesauce in mine. My bananas could have been more ripe. Definitely recommend.
So happy you love it Darlene! Thanks for leaving a comment.
What if I added 1/2 more of flour???
Will it ruin the banana bread??
It was a mistake ?
I love how you have a section for storage..hardyhar mine don’t last today. ??
You make a good point Paige! Mine doesn’t last more than a day or two either 🙂
Best banana bread I’ve make….very moist and great banana flavor. I used Greek yogurt in lieu of buttermilk and turned out great!
This is the best banana bread recipe I have ever used. It was flavorful, moist and a huge hit with my family. I only had vanilla Greek yogurt, so I used that instead of plain and omitted the vanilla. It worked great. I will be making this again and again.
Thank you.
Glad you liked it DaniG! Thanks for taking the time to let us know 🙂
I also used vanilla greek yogurt instead of plain, and cut vanilla extract to 1/2 tsp. Perfect banana bread! delish!!
I use vanilla yogurt, too, most of the time as that’s what I have on hand. Glad you liked it 🙂
Can I sub the yogurt/sour cream with soy or oat milk or just skip it?
Hi Maria, if you’re looking for a vegan substitute for sour cream or yogurt, here’s an article with 8 substitutes for sour cream. I also read that cashew sour cream or vegan cream cheese can be substituted (source: bon appetit). I hope that helps.
FINALLY I found a banana bread recipe that turns out delicious and moist every time!
Thank you so much!
My family thanks you as well ?
You’re welcome Paula and family! Glad you liked it!
Just made this banana bread today and it was the most AMAZING banana bread I ever had! It was so soft and moist I will never use another recipe again. I made mine in a 9-Inch Springform Cake Pan because I don’t have a loaf pan, it came out perfect I just baked it for 30 mins. I will be making this again in a few days as a gift! Thank you for the best recipe ever!
Thrilled you enjoyed it so much Cindy. Thanks for letting us know 🙂
If you’re looking for a banana bread recipe your family will be BEGGING for this is it!!! It is melt in your mouth delicious and pairs beautifully with your favorite ice cream, especially when fresh out of the oven. This banana bread seriously never misses!!!
What a lovely comment! Thanks so much Emma. So glad your family liked the recipe.
Best banana bread recipe ever! This is my go to recipe since I tried it last year. Always so moist and never last more than a day.
I agree it doesn’t last long! I just made two for our family vacation. Thanks for leaving a comment Rosa 🙂
Hello,
Is it possible to add in a little maple syrup for additional sweetness?
If your bananas aren’t very soft and sweet, you can certainly add an couple of tablespoons of maple syrup, brown sugar or white sugar.
These Super Moist Banana Bread are making my drool. your recipe is very special and I love it. https://www.tdchinges.com/
YES!
I have been searching for a good bb recipe. They kept coming out dry.
This one is exactly what I was looking for. I made it plain, no additives.
Perfect.
Thank you!
Yay! 😉
Hands down the best banana bread recipe. Every time i make it people love it. Thank you for sharing.
Yum! Just made this but had to make a couple of substitutions. Didn’t have any eggs so just added some extra banana, also didn’t have baking powder but subbed in an extra 1/4 tsp of baking soda mixed with 1/2 tsp of vinegar. Also folded in 1/2 cup of frozen blueberries right at the end.
Came out with a nice crispy exterior and a light, fluffy and yes, super moist interior. Delicious!
Nice to hear it was still delicious – and super moist – with the substitutes. Thanks for sharing Josh.
this is the first banana bread that didn’t end up in the compost. I substituted the sour cream with mayo and wow. Its the best I have found. Half was gone before it cooled.
Well, that’s a first – subbing the sour cream with mayo! Interesting. Usually, the mayo replaces butter. Live and learn. Glad you liked it! Thanks for leaving a comment.
Absolutely the greatest banana bread ever! No need to ever try another! Thanks for sharing!
Love to hear that! Thank you Pattie 🙂
By far THE best bsnsns bread recipe that I have ever used. My family loved it!
Yay! Thanks for the comment Robert!
Can this banana bread be made in a bunt pan?
Hi Elise. I haven’t tried that so I looked it up for you. According to Baking Kneads, here is how to bake Banana Bread in a Bundt Pan. I would test it after 45-50 minutes and go from there. Hope that helps.
Preheat your oven to 375℉
Prep your bundt pan by spraying the bottom and sides with non-stick baking spray
Pour your banana bread batter evenly into the pan
Bake for 1 hour
You can tell when your banana bread is ready to take out of the oven using the toothpick test or when it acquires a golden brown color
First time ever I made banana bread and by far the best I’ve ever had. I used 3 bananas ( I had in the freezer) and it came out phenomenal. I also used half brown sugar, half white but it was THEE best. Probably going to have to make it every week now lol.
I could eat it every week too! Thanks for taking the time to leave a comment Andrea. We always appreciate that.
Would this work with a muffin tin? If so would you recommend changing anything?
Hi Eden, Yes it would work with a muffin tin. Several readers asked the same question, so we added this in the recipe notes: Can I make cupcakes/muffins instead of a loaf? Yes. Increase the oven temperature to 375F/191C and bake for 20-25 minutes or until tester comes out clean. Hope that helps.
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!
I’m not much of a cook, tried your recipe and my Banana Bread was perfect nice and moist and the best I have ever had. Thank You so much
Happy to hear that Pete!
The best banana bread
Gonna give this a try with sour cream. Hoping it’s moist and tasty!
Let us know how it turns out Dee.
Absolutely delicious!!!! Made 2. Thank U!!
Smart! They go fast! Thanks for leaving a comment Sandra.
Good recipe I added blueberries and used buttermilk. Mine curdled after a feeble attempt to warm the eggs, but I pressed on and the bread was lovely.
Unfortunately, the calculator portion of the receipt doesn’t work with grams, which is how I bake. I made two loafs. For example, the first ingredient banana 1 C (250 g), and 2x version is 2 C (250 g), it should be 500 g. The grams don’t update. 1 ½ C (225 g) all-purpose flour and 2x version 3 C flour (225 g), it should be 450 g. Check them all and good luck!
Thanks for the feedback Steve. Unfortunately, the conversion program only works for the left column, so anything I add in other columns won’t readjust. I’ll go in and fix that on this recipe. I realize it can be confusing. Glad you enjoyed the banana bread.
Great recipe, thank you for sharing. I’ve made it twice and it is pretty easy. Tastes great, moist inside with strong banana flavor.
Thanks Christine. After you make it once or twice, it gets even easier. I know because I make it every month or two! Glad you liked it.
This is the best banana bread recipe I have come across. It is delicious and moist as advertised. The best part is the recipe itself, it is well written and easy to follow, with helpful tips. Every step came out exactly as described. I love it when a recipe comes together so perfectly. By the way I used sour cream as a substitute and added toffee bits, so yummy.
What a lovely comment Jackie. Thanks so much. It means a lot to me that you thought the recipe was well written and easy to follow. That’s exactly what I strive for. Happy you loved the banana bread. ?
I’ve been wanting a good banana bread recipe as my traditional one was dry. This recipe is WONDERFUL! It was light, moist, and full of flavor. I experimented with freezing a bit of the raw batter in foil muffin tins to see if it worked as a freezer muffin recipe. Yep. I put the raw, frozen muffins in the toaster oven for 30 min at 350 and they came out great. Next time I might experiment as well with a touch of cinnamon, but definitely not necessary. Thank you so much.
Thanks so much Leanne for sharing your muffin tip with our readers. I’m going to have to try that!
Tried this twice and it came out great.
This is now my go to recipe?
🙂
Absolutely the best banana bread I’ve made, and I have tried a billion recipes!!! Super moust and very banana-y, I will look no further, thank you!!!!!?
So happy to hear that Jill! Wow- out of a billion recipes!
Definitely a 5 Star review! This is the best banana bread recipe that I have made in the past 20 years. Thank you so much for posting this. I will never use any other banana bread recipe again.
Its perfect!
Thanks so much Charlene. So glad you liked it!
This is the best banana bread recipe that I have made in the past 20 years. Thank you so much for posting this. I will never use any other banana bread recipe again.
Its perfect!
I love this! It doesn’t use up all my bananas and it gives you very useful tips!
Thanks Avelyn! So glad you found the tips useful.
Delicious. Made a quadruple batch. One in a bundt pan. Perfection.
Quadruple! That’s some serious stuff ?. Glad you like it Ann! I mean them.
this is the best Banana Bread recipe by far!! I always have the centers to sticky, not this recipe this bread is perfect!
Thank you Brenda! Glad you enjoyed it!
I really messed this recipe up. I added the flour accidentally before the banana mixture but added them anyway and gave it a try. Half way through baking it, I realized I forgot to add the baking powder. Even with all my mistakes, it’s extremely tasty and moist. I’m sure it didn’t rise like it should but all things considered, it’s still turned out great. Next time I’ll do better haha
No worries. It happens to all of us. I, for one, have been there! Glad it still turned out ok. Next time you’ll be a pro 🙂
Looks so good! A question…could I substitute canola oil for the butter?
Yes that should be no problem. Use the same amount.
This is the absolute best banana bread I have ever made. I took some to my home group meeting and the next day people were calling to tell me how much they liked it. It is VERY moist and ever so tasty..thank you so much for the recipe
Thanks so much for taking the time to leave a comment Jane!
If you need a banana bread recipe this is it!
Added walnuts. And about 15g less sugar (that’s all I had lol), and still yummy and sweet.
Used convect oven, 350, 58 mins. Just cooked. Super moist. YUM!
Yay! Glad it still worked with less sugar. Thanks for sharing ?
Loved this recipe! I definitely overcooked a little bit but still so so so good. Didn’t add anything this time but will definitely be making again later in the week with walnuts and chocolate. Yum!!
I also used vanilla Greek yogurt, all I had, and skipped vanilla extract. Came out so yummy!
Excellent! Thanks for leaving a comment Ellie.
Love this version! Also appreciate all the notes- especially converting to muffins.
Thanks Karyn! I appreciate the comment 🙂
Best banana bread yet! I added a 1/4 tsp cinnamon to dry ingredients. Only critique is all the “notes” make it a bit confusing to follow. Perhaps helpful to inexperienced bakers?
Overall, excellent bread!
Hi Candi. Glad you liked the banana bread! Sorry about all the notes in the recipe. There are lots of variations, substitutions, storing instructions etc and, you’re right, these would be more helpful to less experienced cooks (I hope). I like to make sure readers have all the information they might need to make the recipe the way they like it.
My new favorite banana bread recipe! I did use Mayo instead of butter and I forgot the egg (yikes). Still turned out great!
Hi Jeanie. Thanks for letting us know that the mayo substitute worked. And no egg. Good to know!
My banana bread was rubbery on the inside and hard on the outside. What did I do wrong?
Hi Megan. Sorry to hear your results weren’t good. Rubbery on the inside is usually due to over mixing. Just stir until the dry ingredients are moistened and the flour disappears. No longer. Hard on the outside can be due to overbaking or using an oven temperature that’s too high. Oven temps can often be off. It might be worth buying a $5 oven thermometer to check your oven temperature and adjust it accordingly when baking and cooking. I hope that helps and that your next banana bread comes out great.
Superb! Moist, fragrant and easy to make…I doubled the recipe to make two loaves. Followed the recipe with a few of my own touches: Used two cups white flour, one cup whole wheat. Used five medium bananas and three tsp of vanilla. Added a cup of raisins and a cup of chopped walnuts.
Been baking banana bread for years…this recipe is my new “keeper”…thank you! ?
So honored to be your new ‘keeper’ recipe 🙂 Thanks so much Christina for leaving a comment.
This banana bread recipe is the best! Except the batter started curdling after I added the eggs and vanilla extract. I soldiered on and the batter ended up looking “normal” but I wonder if I did something wrong and if I could have yielded even better results. Also, is it a typo or is it really such that it takes *longer* to bake if the pan is smaller? I would think it would take a shorter time since there’s less volume. Thanks!
Hi Janet. Most likely your egg was too cold so it broke down the emulsification of the butter sugar mixture. It’s best to bring it to room temperature an hour before. If you forget, you can put the egg in warm tap water for 5 minutes before breaking it into the batter. I’ll add that to the notes. Thanks for bringing it up.
As for the smaller pan, the baking time will take a bit longer as mentioned in the recipe because the batter will be higher in the pan (thicker) since there is less room for it to spread out. Hope that helps.
Waiting to see how it turns out! But I had the saw issue with the curdle I’m hoping it still turns out ok. I didn’t know the egg couldn’t be cold ?
Hi Suzy, it should still be fine (I forget about the cold egg a lot). Next time, you can run it under warm tap water for a minute or two. Hope it worked out!
Mm yum
Best banana bread ever!! Thanks for sharing! I will treasure this one!
?
Best banana bread I ever made. I used sour cream and it was moist and delicious. Thanks for sharing your recipe. Next time I will try adding chocolate chips.
Thanks Carolyn. Glad you liked it!
Best banana bread ever glad i came across this receipe , i always buy lots of sour milk cause i love baking with it and i had never used it on banana bread .The smell coming out of my kitchen is divine in this rainy morning, i added a bit of cinnamon , nutmeg and pecans
Love the imagery of the divine smells on a rainy morning. Thanks for leaving a comment Tadiwa ?
Cool but don’t have as much notes
I made this last night to bring to work this morning. Everyone loved it. We only had 8 employees here today and it was gone before noon. Thank you! Will be making another for keeping at home next week. Oh, I added blueberries to mine. Sprinkled with cinnamon and brown sugar on top of bread while baking. Light sprinkle kosher salt and powdered sugar after cooled.
Hi Shea, Glad it was a hit at work! I like your tweaks too 🙂 Thanks for leaving a comment. Much appreciated.
I did and made it exactly as you said and the results were exactly as you said too super moist so yummy I just put some chocolate chips on top(at the end) forgot to add in but just wow ? the only thing is I need to make for each member of my family bcs we just get enough and don’t want to share lol thank-you will be sure to follow for other recipes
Haha. Thanks so much Jasmine! So glad the family liked the recipe!
Would’ve put 10/5 stars if I can. I love the fact that it’s actually moist and not as crumbly? when my hubby and I ate them. Hehe. Best banana bread recipe for me so far! Thank you for the recipe!!
Thanks Kit for the high praise and taking the time to leave a comment. Much appreciated!
Would’ve put 10/5 stars if I can. I love the fact that it’s actually moist and not as crumbly? Doesnt when my hubby and I ate them. Hehe. Best banana bread recipe for me so far! Thank you for the recipe!!
I didn’t have yogurt, sour cream or buttermilk. Instead I mixed 2 tsp. of white vinegar in 1/2 cup 2% milk and let it sit for 15 min essentially making buttermilk. Added 1/2 cup chocolate chunks and 1/2 cup coconut! The best banana bread I’ve made. So moist but not too dense… just perfect. Served warm with French vanilla ice cream. Thanks for doing the research and putting this together.
I’m drooling! Thanks for sharing your successful substitute Michael. ? Glad it worked out so well.
Thanks for the tips!
My pleasure!
Could I use gluten free flour for this recipe?
Hi Morgan, If you’re using a 1:1 gluten free flour, you should be able to swap the regular flour with the gluten free flour in the same amount. Just to be sure, though, it’s best to check the label on your flour to confirm it’s a 1:1 flour and that no other ingredients need to be added to ensure success (apparently Xanthan Gum is sometimes required). Hope that helps.
Great recipe. The best banana bread I’ve made so far, and I tried a few! Soooo moist!
Thank you for sharing!
Thanks Sophie! Glad you liked it 🙂
I’ve used this recipe a few times and will keep it for my “go to” banana bread recipe! It’s great!!
Thanks Chris. It’s my regular go-to as well. Glad you like it.
Hi! Can I bake it in a square or round cake tin instead? If yes, what should the size of the pan be?
Btw, I love this recipe! It was my first time making banana bread and it came out great!
Glad it was a hit! You should be fine with an 8 or 9 inch square pan or an 8 inch round pan. Since these pans will be shallower than a loaf pan, the banana bread will likely take less time to bake so start checking a little earlier. Hope that helps.
The flavor is wonderful, as is the texture. However, the mess created with multiple bowls, utensils and tools…not a “quick bread”. I’ll make it again, but use my trusty mixer.
Hi Roberta, I suppose the 3-star rating reflects your frustration with the clean up. Sorry to hear that. I’m glad you were happy with the end result though. I always find that you get more efficient after the first time, but of course you can use your mixer if that’s easier or more comfortable for you. I guess it comes down to what you want to wash 🙂
Love it! It’s actually moist!!!
I followed the recipe, using light sour cream and added cocao nibs and crumbled walnut pieces.
Once I read in the blurb about spending ages looking for a recipe – that is exactly what i had done. So I stopped on this one and decided to try it out. Definitely lives up to the hype created.
Hi Leah. So glad you stopped at this recipe and tried it. And more importantly, that you really liked it! Thanks so much for leaving a lovely comment.
i just got my bread in the oven!! and i didn’t have parchment paper.. an i going to be okay?!?! please advise!
Yes. No problem. Just spray the pan with oil. Or grease with butter. Or use aluminum foil.
What caught my eye about this recipe is that it promised to be moist and it certainly delivered. I used most of a third banana, the yogurt and only 3/4 cup of sugar. Next time I will use a cup and add the nuts. It was really nice! Thank you!
So glad you liked it Allison ?
I make a lot of banana bread. This is THE BEST banana bread recipe, ever. I’ve followed recipes that call for these exact ingredients, I think it’s the steps that make the difference. I usually use a different recipe each time… just for fun, but not anymore – this is now my go to.
I’m honoured Mel. Thank you!
Spent an hour going through recipes . This one sounded perfect and it came out even better!
Best recipe ! So moist and delicious. Added the chocolate chips yummm.
Thank you !
Thanks for leaving a comment Isaac. So glad you liked it!
Family favorite! Airy moist and we add chocolate chips to it for an added treat
Glad you like it. My family loves it with chocolate chips too. ?
This was easy and DELICIOUS. I forgot to add in my peanut butter chips, but that had been the plan.
Sprinkled with cinnamon sugar at the end, just before baking. Very very good. Making another loaf with my toddler today.
Sweet! Now you can add the peanut butter chips. ?
I made this recipe just as it is written, and it turned out fabulous! Definitely a keeper.
Thanks Angela. We really appreciate you leaving a comment.
This is the best recipe ever!! I just turned it into two batches of muffins! It’s my go-to for sure.
Love to hear that Gosia! Thanks for leaving a comment.
Absolutely delicious!! These are so moist and just the right amount of sweet (I was closer to a cup since my bananas weren’t as ripe)! I’ve used the same Southern Living cookbook recipe for banana bread since I was a child, but this recipe is a game-changer! I’m so glad I’ve tried these, thank you for the recipe!
Wow Laura, you’ve put me in very good company! I’ really happy this banana bread is your new favorite. Thanks so much for taking the time to leave such a lovely comment.
First of all why is there only 5☆s
Because this bestever ?banana bread ?. Is bybfar thev greastest ever. I’ve never tasted a crunchy, outside. And fluffy Banana inside. Your weren’t lying. I’m so very happy that I have now found the best banana loaf mix. I can’t thank you And trust me i know my way around a kitchen. And i gave to hand it too you…..
You just made my day Craig! Thanks so much for the glowing comment! I guess there’s a reason this banana bread is one of our most popular recipes 🙂
Love it. The best moist banana bread ever. My grandchildren asks me to make it for Breakfast. They enjoy it. I use almond flour and is perfect. Thanks a lot for this delicious recipe.
Thanks very much Jeanette. Great to hear your grandkids love it! Mine do too 🙂
I don’t bake alot and I’ve tried a ton of different recipes for banana bread, this one is the best one yet. So light and moist.I think my grandchildren will love this.We love good banana bread. Thanks for sharing.
Nothing like a good banana bread. I know that kids love it too. Thanks so much for leaving a comment Jo. Glad you liked the recipe.
Made this and brought it into work this morning (still warm). It got rave reviews. The only thing I changed was to use grapeseed oil instead of the butter as I didn’t have any softened butter. I added 1 bag of semi-sweet chocolate chips. Thank you for sharing such a quick and easy (and tasty) recipe! 🙂 Oh, and mine started to brown quite a bit on top after about 40 mins., so I covered it with foil and that did the trick!
Glad it was a hit at work Deborah! Good idea about covering the loaf if it gets too brown before it’s fully baked. All ovens have minds of their own as you probably know 🙂
Any idea of the time to cook if you only have muffin tins and not a loaf pan? ?
Hi Danielle. Good question. Increase the temperature to 375F and bake the muffins for 20-25 minutes or until a cake tester comes out clean. Hope that helps.
It came out soooo moist and delicious! I used vanilla yogurt and added a touch of cinnamon and nutmeg as suggested. Superb!
Yum. Great finishing touches!
Must I use both baking soda and baking powder? I only have baking powder.
Hi Rox. You can replace the 1 teaspoon baking soda with 3 teaspoons of baking powder. According to Healthline, there may be a slightly more salty and acidic taste (so leave out any extra salt). I hope that helps.
Can you use coconut oil instead of butter?
Hi Michelle. Yes, you can substitute coconut oil for the butter (same amount), but you might get a slight coconut flavor in the banana bread. If you don’t mind that, no problem. Hope you enjoy it.
In used extra banana instead of yogurt. This bread turned out moist and delicious! I’m very happy with this recipe. I like the butter flavor since using butter over oil.
Great to hear! I like the swap of the extra banana for the yogurt since I always forget to buy yogurt. Thanks for leaving a comment.
Would recipe need tweeked if adding peanut butter
I haven’t tried it but I’m sure adding peanut butter would be great. I suggest adding 1/2 cup smooth peanut butter to the butter sugar mixture and cutting the butter down to half (4 tbsp). Great idea for peanut lovers!
Please provide the weight of the flour….either in ounces or grams. Thank you.
Done 🙂
Yes – this worked out perfectly and its better than the one i have been making for years from Joys of your processor – which cooked for 2 1/2 hours. I didn’t bother with parchment – just cooking spray – came out clean. Used a bit of apple sauce in lieu of about a tbsp of the butter. Will have to freeze to stop from eating it all myself.
I know what you mean! If I don’t freeze some, it’s gone in a few days. Glad you’re enjoying it!