Moist Banana Bread Recipe (No Mixer Needed)
“I absolutely love this recipe! I’ve tried other banana loaf recipes and none compare… I’ve even been asked for my recipe because it was SO moist.” Wendy
This super moist banana bread recipe has been one of our readers’ all-time favorites – consistently one of our top 3 recipes. It’s soft, tender, and packed with ripe banana flavor. Expect heavenly aroma, well-tested tips, and plenty of fans.
This is a great recipe for a basic classic banana bread. I have only two criteria for what I consider the “best” banana bread recipe: it must be super moist and have a 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.
What to expect
- Researched, tested and reader-approved: our #1 most popular recipe of all time
- Incredibly soft, moist crumb with rich banana flavor
- Simple method – no mixer required
- Helpful tips, substitutions, variations, and freezing instructions included
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.
Substitutions
- Brown sugar: adds depth of flavor, but white sugar works too
- Yogurt or sour cream: swap with ½ cup extra mashed banana or unsweetened applesauce for a lighter option
- Butter: replace with an equal amount of coconut oil (loaf will have a light coconut flavor)
- Bananas: you can use frozen bananas instead – just thaw first and drain excess liquid before using
- Eggs: use flax eggs for a vegan-friendly version
Variations
There are lots of simple ways to change up this banana bread depending on your taste or what you have on hand.
- Flavor: Add a pinch of cinnamon or nutmeg – just a hint so it doesn’t overpower the banana flavor
- Added Nutrition: Swap half the flour with whole wheat (all whole wheat will be too dense), or replace 1 tablespoon of flour with flaxseed for extra nutrition
- Gluten-free: Use a 1:1 gluten-free flour blend (check package directions)
- Sweetness: Adjust sugar to taste – add a little more if your bananas aren’t very sweet
- Add-ins: Stir in chocolate chips for chocolate banana bread, or toasted walnuts/pecans for banana nut bread; toffee bits also work well
- Fruit: Mix in raisins, dried cranberries, or blueberries tossed in flour (to help prevent sinking)
- Toppings: Spread with cream cheese frosting, 3-minute chocolate buttercream icing, orange glaze, or 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 it with this easy 4-ingredient tropical fruit salad.
Recipe FAQs
Use very ripe bananas, don’t overbake, and store tightly wrapped once cooled. Adding sour cream or buttermilk also helps lock in moisture.
For the best results, weigh your flour on a kitchen scale. If you don’t have one, use the scoop-and-swipe method: spoon flour into a measuring cup and level it off. Too much flour can make banana bread dry.
If you add a cold egg, the batter can look curdled. To prevent this, use room temperature eggs (or run a cold egg under warm water for a minute). Don’t worry — the loaf will still bake up fine.
Overmixing the batter or baking too long are the most common reasons. Mix just until the flour disappears and check for doneness early.
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 browned overripe bananas. Peel and place ripe bananas in a freezer bag, squeeze out air, and freeze up to 3 months. Thaw in the fridge or microwave before using in banana bread.
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, Thank you so much!
Moist Banana Bread Recipe (No Mixer)
Ingredients
- 1 cup mashed VERY RIPE bananas (brown spots on peel are good!), Note 1 about 2 large bananas
- ½ cup plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
- 1 teaspoon baking soda
- ½ cup butter (one stick) – very soft, Note 2 salted or unsalted
- ¾ 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 ½ cups all-purpose flour, Note 3 subtitutes measure properly! (Note 4)
- 1 teaspoon baking powder
- ½ teaspoon salt (omit if using salted butter)
- Optional add-ins: 1/2 cup (87 g) chocolate chips, toffee bits, pecans, walnuts or raisins.
Video
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!
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 egg: use flax egg for a vegan-friendly version
- For extra nutrition – replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed
- For bananas – use frozen bananas instead – just thaw first and drain excess liquid before using.
- 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, chocolate buttercream frosting, orange glaze, Nutella.
- To make muffins instead of a loaf: Use a muffin tin with liners, filled 3/4 full (12 muffins). 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.
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