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)
Video
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.
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 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!
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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.