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.

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.

1. 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.
2. Add an extra moisture ingredient like yogurt or sour cream as per the recipe. See substitutes if you don’t have any.
3. 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.
4. 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.
5. 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

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