This Super Moist and Delicious Banana Bread is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. How ripe should bananas be for banana bread?
Extremely ripe with black-spotted or fully brown skin. The riper the banana, the sweeter and more intense the banana flavor. Bananas that look too ugly to eat make the best bread.
2. Can I use frozen bananas?
Yes — frozen overripe bananas work perfectly. Thaw completely, drain the excess liquid (or add it for extra moisture), and mash. Freezing is the best way to save ripe bananas for later.
3. What makes banana bread extra moist?
Three ripe bananas minimum, oil or melted butter (oil keeps it moister longer), sour cream or Greek yogurt, and not overbaking. Pull when a toothpick has moist crumbs, not clean.
4. Should I use butter or oil?
Oil produces the moistest banana bread because it stays liquid at room temperature. Melted butter adds better flavor. Using both — half butter, half oil — is the best compromise.
5. What temperature and time for banana bread?
350 degrees for 55-65 minutes in a standard 9x5 loaf pan. Start checking at 55 minutes. A toothpick should come out with a few moist crumbs — not wet batter and not clean.
6. Why did my banana bread sink in the middle?
Too much leavening, opening the oven too early, or underbaking can cause sinking. Measure baking soda carefully (1 teaspoon max) and do not open the oven before 45 minutes.
7. Can I add mix-ins?
Chocolate chips, walnuts, pecans, blueberries, or a peanut butter swirl are all excellent additions. Fold in ¾ cup gently at the end. Toss in flour first to prevent sinking.
8. Why should I not overmix the batter?
Overmixing develops gluten which makes banana bread dense and tough. Mix until the flour just disappears — lumpy batter is perfectly fine and actually produces a more tender bread.
9. How do I store banana bread?
Wrap tightly in plastic or store in an airtight container at room temperature for 3-4 days. Refrigerate for up to a week. The moisture from the bananas keeps it fresh longer than most quick breads.
10. Can I freeze banana bread?
Yes — wrap the cooled loaf tightly in plastic then foil. Freeze for up to 3 months. Thaw at room temperature or toast individual slices directly from frozen for a warm treat.
Watch How to Make This
Super Moist and Delicious Banana Bread
Ingredients
Method
- Preheat the oven to 350 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract, sour cream, and milk into the mixture.
- Stir chopped walnuts, and flour mixture into banana mixture until just incorporated.
- Pour batter into the prepared loaf pan. Tap the pan on the counter to release any air pockets.
- Bake in preheated oven for about 60 minutes, or until an inserted toothpick comes out clean.
- Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.
- Enjoy! Buen Provecho!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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