Award-Winning Bread Recipes

This Award Winning Banana Bread Recipe comes out super moist, soft, and tender every time. Bake it once and treasure the recipe forever.

This recipe was created by a school friend’s mom. She called it ‘Banana Nut Bread’. She loved to enter baking competitions and this recipe won the banana bread category every time she entered.

Her recipe was moist, tender, and full of banana flavor! I dreamed of that banana bread through the years! So when recently reconnected with my friend, I happily got the recipe along with her blessing to share it with all of you!

Easy Moist Banana Bread Recipe

A great banana bread needs to be moist! There’s nothing worse than a dry loaf! This recipe adds moisture in every way possible. Brown sugar, butter, oil, buttermilk, eggs, and of course bananas add moisture ensuring this loaf stays moist for days. There’s no need to top your slice with anything. I’m telling you, it’s just not needed!

This may surprise you, but the best bananas to use in baking aren’t yellow; they’re brown or black. At the very least spotted with black. I say the blacker the better, but avoid using bananas that are oozing or growing mold.

Slice the bananas, add them to a microwave-safe bowl and cook on high for 30 seconds at a time until soft and easily mashed with a fork.

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If you don’t have buttermilk to hand, you can make your own. 1 cup of buttermilk is equal to 1 cup milk (semi skim or half and half work well too) and 1 tablespoon of white vinegar or lemon juice.

If you’re not a fan of Banana Nut Bread, feel free to omit the nuts. It won’t affect the recipe at all.

Yes, it freezes really well. Cool completely, then wrap well in plastic wrap and foil or place in a freezer bag for up to three months.

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Calories: 250 (13%) | Carbohydrates: 36 g (12%) | Protein: 4 g (8%) | Fat: 10 g (15%) | Saturated Fat: 4 g (25%) | Cholesterol: 40 mg (13%) | Sodium: 225 mg (10%) | Potassium: 172 mg (5%) | Fiber: 2 g (8%) | Sugar: 17 g (19%) | Vitamin A: 213 IU (4%) | Vitamin C: 3 mg (4%) | Calcium: 24 mg (2%) | Iron: 1 mg (6%)

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.Treat yourself with a slice of thick, rich, and moist banana bread. This is the easiest way to make it! It’s full of flavor and always a hit with the family.

Banana bread is a must-make quick bread that’s so simple but SO delicious! You can also easily tweak it to create things like strawberry banana bread, blueberry banana bread, or chocolate chip banana bread!

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This recipe was submitted to me by one of my readers, Penny. She told me that I had to give it a try. It’s my go-to banana bread recipe now! It’s light, moist, and amazingly soft. Penny told me that this recipe has been in her family for 30 years. She sent me a picture of the recipe card and it looked used and like it was 30 years old! This recipe is definitely a keeper. It’s the best banana bread recipe that I’ve tried! I am so glad that I have it for those over-ripe bananas.

Ever since Penny gave me the recipe card for this banana bread I haven’t been able to stop making it. My friends and family are always raving about it! It is so moist every time and seriously the easiest quick bread I have ever made. Make this for a quick snack, breakfast or a side dish to any meal. Just know, it won’t last long!

The best thing about banana bread is the ingredient list is short and sweet. Nothing complicated here, just some over-ripe bananas and a handful of pantry staples! Check out the recipe card below for exact measurements.

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Once bananas start turning brown with small and large spots on them they become softer. After another day or two the bananas will turn to a dark brown or black coloring. This is the perfect banana bread banana! If you are not ready to make banana bread quite yet with the ripe bananas, simply peel the bananas and place in a ziplock bag and freeze them. Then they can stay frozen for a month at a time. Now, you will always be ready to make delicious homemade banana bread.

Mashing bananas is simple as using a hand mixer and beating on low then increasing to medium-high speed once the bananas are mashed down enough.

Mix it all together and place in a loaf pan for baking. It is literally that simple. This is the best dessert bread to make in a pinch!

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This is the fun part! You can mix in dried fruit, nuts, or even top your banana bread with a layer of frosting. The options are endless and have so much flavor to each of them. Making this bread over and over again just create more ideas for enhancing flavor in each loaf.

You guessed it! This bread freezes SO well! It is meant to be a freezer bread for sure. There are a few options on how to store it. Pick which one is best for your family, that is, if you have any leftover bread! I tend to triple this recipe just so I have one loaf I am able to place in the freezer for later.

Treat yourself with a slice of thick, rich, and moist banana bread. This is the easiest way to make it! It's full of flavor and always a hit with the family.

Moist Banana Bread Recipe (video)

Calories: 229 kcal Carbohydrates: 27 g Protein: 4 g Fat: 12 g Saturated Fat: 1 g Cholesterol: 33 mg Sodium: 123 mg Potassium: 56 mg Fiber: 1 g Sugar: 14 g Vitamin A: 48 IU Calcium: 13 mg Iron: 1 mg

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.