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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

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!

sliced open loaf of moist banana bread on parchment.
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4.89 from 297 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. 2 stars
    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.

    1. 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.

  2. 5 stars
    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!

      1. 5 stars
        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?

        1. 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 🙂

  3. 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.

    1. 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.

      1. 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.

        1. 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.

      1. 5 stars
        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 😂

  4. 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.

    1. 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.

  5. 5 stars
    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!

  6. 5 stars
    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!

    1. 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.

  7. 5 stars
    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.

  8. 4 stars
    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?

    1. 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. 🙂

      1. 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! 😊

        1. 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!

    2. 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.

  9. 5 stars
    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.