Top Rated Moist Banana Bread Recipe

Put those ripe bananas to use in this moist, delicious banana bread and you'll learn why it's the most popular recipe on Simply Recipes.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

The Best Banana Bread Recipe (ever.)

Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.

The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.

Melt In Your Mouth Sour Cream Banana Bread • Love From The Oven

I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. Thanks Heidi!

All these years later, we were curious to know more about who Mrs. Hockmeyer is, and how Heidi got her recipe in the first place. You can read all about it in this story.

This recipe calls for an 8x4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2x4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9x5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.

Banana Nut Bread

This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.

The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Best Banana Bread Bake Off

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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This is it: the BEST banana bread recipe. After over half a dozen recipe tests, I finally landed on a winner. This recipe makes a moist, super flavorful (thanks to our key players: bananas, buttermilk, brown sugar, and vanilla), and easily customizable banana bread, a near cousin to my popular carrot cake recipe.

Deliciously Moist Banana Bread Recipe

Want to add nuts? Go for it! Like chocolate chip banana bread? Throw them in too. Or, go a little crazy and add both–this recipe can handle it!

Banana

My banana bread recipe is closely based off of my popular banana muffins. That recipe has received nothing but rave reviews, and it took just a few modifications to make it perfect for baking in a bread pan. Serve yours warm with a little bit of honey butter (people do eat banana bread with butter, right?), and you’ve got yourself a slice of pure perfection.

VERY ripe bananas are ideal. We’re talking dark brown, spotty, and mushy–pretty much the opposite of what you’d like to eat! Super ripe bananas have the most flavor and will subsequently make your bread super flavorful too.

Moist Banana Bread With Sour Cream

Absolutely! Stir in 1¼ cup coarsely chopped nuts (pecans or walnuts are great choices), chocolate chips, or even raisins at the end. Just remember to not over-mix!

Store at room temperature in an airtight container (or wrapped with plastic wrap) for up to three days. It can also be tightly wrapped and frozen for several months!

The bread, as this is the quickest way to make it dry. Once it’s cooked and cooled, store your banana bread tightly wrapped at room temperature and enjoy within 3 days for best results. Do NOT refrigerate–this will dry out the bread!

The Ultimate Moist Banana Bread (with Step By Step Photos!)

SAM’S TIP: If using nuts, try toasting them first for added flavor! To do this, simply spread the nuts on a baking sheet in an even layer and bake on 350F for 5-10 minutes, turning halfway through.

Let’s bake together! I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram , and you can also find me onYouTube andFacebook .

Simply

²Adding nuts If you have nuts that aren’t already chopped, I recommend toasting them first for an even better flavor. To toast, layer 1 ½ cup of walnut or pecan halves over a baking sheet and bake on 350F for about 8 minutes. Allow the nuts to cool then use a large knife to coarsely chop.

Super Moist Banana Bread Recipe With 5 Star Rating

Storing Store in an airtight container at room temperature for up to 3 days. This recipe also freezes well, wrap tightly in plastic wrap and it will keep for several months!

Serving: 1 slice | Calories: 396 kcal | Carbohydrates: 49 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 46 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Cholesterol: 74 mg | Sodium: 205 mg | Potassium: 152 mg | Fiber: 2 g | Sugar: 28 g | Vitamin A: 1050 IU | Vitamin C: 4.1 mg | Calcium: 20 mg | Iron: 0.4 mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.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.

Banana Bread (one Bowl)

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.

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.

South

Janet's Rich Banana Bread Recipe

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.

Sour cream – light or full fat is fine. Or use plain or vanilla yogurt instead. This adds moisture to the banana bread.

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!

Best Ever One Bowl Banana Bread

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.

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). 

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. 

The Very Best Banana Bread Recipe [+ Video]

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

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