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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.

sliced open loaf of moist banana bread on parchment.

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

overripe bananas, sour cream, sugar, flour, baking soda and powder, brown sugar, butter, egg, vanilla.
The black banana is from the freezer.

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.


  • 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. 


  • 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

sour cream mixture in bowl.
In small bowl: Mash bananas and mix with yogurt and baking soda.
butter sugar mixture in bowl mixed with spoon.
In large mixing bowl: Combine soft butter, brown sugar, egg and vanilla. In third bowl: combine flour, salt and baking powder.
all ingredients in bowl blending to make batter.
Combine dry ingredients and wet ingredients just until well combined. Don’t over-mix.
banana bread batter in parchment-lined loaf pan.
Spoon batter into parchment-lined loaf pan.
baked banana bread in loaf pan.
Bake until the tester comes out clean. Cool to room temperature (if you can wait!)
banana bread loaf with a few slices on the side.

Tips for a perfect banana bread

  1. Overripe bananas are key for sweetness. If they are not ripe, we show you two ways to ripen them in the recipe notes.
  2. 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.
  3. 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.
  4. Don’t overbake. Overbaked banana bread will be dry. I tend to underbake 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 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

How should you measure flour properly?

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.

Why did my batter curdle when I added an egg?

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). 

Can I make cupcakes or muffins instead of a banana bread loaf?

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. 

How do you freeze 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.

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.
sliced open loaf of banana bread on parchment.

More banana recipes

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sliced open loaf of moist banana bread on parchment.
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4.89 from 299 votes

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 delicious treat.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12 slices


  • 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.


  • 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

  1. 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.
  2. 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. 
  3. 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).
  4. 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.
  5. 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 
  6. 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. 
  7. 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.
Nutrition values are estimates based on one slice (1/12) of the banana bread.  


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!

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Recipe Rating


  1. 5 stars
    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

  2. 5 stars
    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

  3. 5 stars
    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!

  4. 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!

  5. 5 stars
    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!

    1. 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.

  6. 5 stars
    My new favorite banana bread recipe! I did use Mayo instead of butter and I forgot the egg (yikes). Still turned out great!

    1. Hi Jeanie. Thanks for letting us know that the mayo substitute worked. And no egg. Good to know!

    1. 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.

  7. 5 stars
    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! 😊

  8. 5 stars
    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!

    1. 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.

      1. 5 stars
        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 😅

        1. 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!

  9. 5 stars
    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.

  10. 5 stars
    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

  11. 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.

    1. Hi Shea, Glad it was a hit at work! I like your tweaks too 🙂 Thanks for leaving a comment. Much appreciated.