Dessert

Best Moist Banana Bread Recipe

ByLila Prescott January 22, 2026January 22, 2026

Introduction

This Best Banana Bread recipe is incredibly moist and full of rich banana flavor. Perfect for using ripe bananas, it’s a classic treat that’s easy to bake and delightful to share any time of day.

A close-up view of three stacked slices of banana bread placed on a light wooden surface, each slice showing a moist, dense texture with small air pockets and light brown color inside, while the crust is darker brown and slightly crispy, with small cracks. The background is a smooth white marbled texture, making the rich tones of the bread stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (spooned & levelled)
1 teaspoon baking soda

1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1/2 cup unsalted butter (room temperature)
3/4 cup firmly packed brown sugar

2 large eggs (room temperature)
1/3 cup sour cream or plain yogurt (room temperature)
2 cups mashed bananas (about 4 large ripe bananas)

1 teaspoon vanilla extract
3/4 cup chopped pecans, walnuts, or chocolate chips

Instructions

Step 1: Preheat your oven to 350°F and position the rack in the lower middle. Grease an 8×5 inch loaf pan with butter or oil.

Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
Step 3: Using a hand beater or stand mixer with a paddle attachment, beat the butter and brown sugar on medium-high speed until the mixture is pale and creamy, about 2 minutes. Beat in the eggs one at a time.
Step 4: Mix in the sour cream, mashed bananas, and vanilla extract, scraping the bowl as needed to incorporate all ingredients evenly.

Step 5: Gradually add the dry ingredients and mix on low speed just until combined. Fold in the nuts or chocolate chips if using.
Step 6: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes until the top is browned and a toothpick inserted into the center comes out clean or with a few dry crumbs. Cover with foil if the top browns too quickly.
Step 7: Remove from oven and let the bread cool in the pan for 30 minutes before slicing and serving.

Tips & Variations

For extra moistness, try substituting half the butter with applesauce or adding an extra tablespoon of sour cream.
Use overripe bananas with lots of brown spots for the best natural sweetness and banana flavor.
Add mix-ins like shredded coconut, dried fruit, or cinnamon chips for a fun twist.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. Reheat slices in a toaster oven or microwave before serving for a freshly baked taste.

How to Serve

Three thick slices of moist banana bread are stacked tightly on a light wooden surface. The bottom slice shows a darker brown, slightly crispy crust with a textured, dense interior. The middle and top slices reveal a softer, lighter golden-brown crumb with small holes, showing moistness and a tender texture throughout. The background is a soft white marbled texture, softly out of focus, drawing attention to the bread’s rich color and detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely before mashing. They work just as well and are perfect for banana bread.

How do I know when the banana bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few dry crumbs, the bread is done. Avoid wet batter on the toothpick.