Super Moist Banana Bread Recipe

4.74 from 67 votes
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: Loaf
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You all have made this moist banana bread recipe hundreds of times – and for good reason! It’s buttery, super moist, and full of flavor thanks to ripe bananas, a touch of spice, and my go-to trio: butter, oil, and sour cream. Total 5-star favorite!

Love loaf recipes? Don’t miss my pumpkin bread recipe, famous coconut loaf, and the best monkey bread loaf!

Easy and moist homemade banana bread slice

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5-Star Banana Bread You’ll Make on Repeat

5 star rating for banana bread.

This super moist banana bread is the best way to use them up. I tested lots of combos, and the magic mix is butter, oil, and sour cream – hello rich, tender perfection!

Slather a warm slice with butter and thank me later. It’s perfect for brunch, gifting, or just treating yourself.

And if you love banana desserts, try my baked banana donuts, blueberry banana muffins, and banana pudding pie.

Buttery moist banana bread recipe.

Banana Bread Ingredient Notes 

All-purpose flour – Stabilizes and holds the bread together. I use King Arthur flour for this recipe, but you can also use whole-wheat flour.

Granulated Sugar – This recipe is not too sweet, but you can use less sugar. It will change the flavor of the bread, though.

Very Ripe Bananas -These add flavor and create moist banana bread. The banana peel should be very brown and ripe. The riper the banana, the sweeter it is.

Melted Butter – Use unsalted butter for this bread. Butter adds a lot of flavor and moistness to the bread.

Sour Cream – Adds moisture without thinning your batter like a liquid would.

Canola Oil – Adds moisture to the recipe. You can also use vegetable, sunflower, or coconut oil. Remember, these tiny changes do affect the original recipe.

Eggs – Creates structure and stability. Use large organic eggs when making this bread.

Cinnamon, Nutmeg, and Salt – These spices flavor banana bread. Use ground spices for the recipe.

Vanilla Extract – Enhances flavors and adds subtle vanilla flavor. Use pure vanilla extract.

How to Make Moist Banana Bread

Preheat the oven to 325°F and prep your loaf pan. I like to butter it and line it with parchment for easy removal (and no sticking!).

Mash your bananas—they should be super brown and spotty for the best flavor. Not ripe yet? Pop them in the oven at 300°F for 15 minutes to speed things up!

Mix dry ingredients in a bowl: flour, baking soda, cinnamon, nutmeg, and salt.

Whip the sugar and eggs together on medium for 5 minutes until light and fluffy.

Slowly drizzle in the melted butter and oil while mixing on low.

Add the mashed bananas, sour cream, and vanilla—mix just until combined.

Fold in the dry ingredients gently. Don’t overmix!

Pour into your prepared pan and bake for 1 hour. Check the center—if it’s not done, bake in 10-minute intervals until fully set (up to 1 hour 30 min).

Moist homemade banana bread in parchment paper

How to Mash Bananas 

  1. Peel and place ripe bananas in a mixing bowl or stand mixer.
  2. Use a fork or a potato masher to smash the bananas until they are smooth.
  3. You can also use an electric mixer to mash the bananas quickly.

What Loaf Pan Should You Use

I’ve made this in ceramic, glass, and metal—they all work!

  • Ceramic: Even bake + gorgeous finish (I love my Emile Henry pan!)
  • Glass: Great for beginners—you can see when it’s done
  • Metal: Quick, even browning and easy to handle

Using a smaller 8×4 pan? Just fill it ¾ full or split into two loaves! 

Fluffy banana bread loaf - brown sugar, unsalted butter, greek yogurt

Frequently Asked Questions

How Ripe Should Bananas Be for Banana Bread? 
How Do You Ripen Bananas in an Hour? 
Can I use frozen bananas?  
An easy banana bread recipe  on white plates with coffee.

Recipe Tips & Variations

With Walnuts: If you prefer nuts in your banana bread, fold 1/2 cup of chopped walnuts at the end.

Chocolate Chips: Add 3/4 cup semisweet chocolate chips to the batter at the end to make chocolate chip banana bread. Give it a light stir. 

Caramel: Drizzle homemade caramel sauce over the top.

Nutella: Swirl Nutella in the banana bread.

Chocolate Ganache: Pour a chocolate ganache over the top.

Gluten-Free: Try Bob’s Red Mills Gluten-Free Baking Flour 

Healthier Flour: King Arthur, Whole Wheat Traditional Flour

How to Store 

Keep banana bread in an airtight container at room temp for up to 4 days.

To Freeze:
Let it cool completely, then wrap tightly in plastic and store in a freezer bag or airtight container. Freeze whole, halved, or sliced for up to 3 months!

More Recipes You’ll Love

If you love this recipe, try any of these:

Have fun baking, and let me know what you think by leaving a comment and review below! 

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4.74 from 67 votes

Super Moist Banana Bread Recipe

By: Eden
This is the best banana bread recipe ever! It's easy to make, super moist and full of buttery banana flavor.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: Loaf
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Ingredients 

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 cup sugar
  • 3 bananas , very ripe and mashed
  • 2 eggs
  • 1/2 cup canola oil
  • 4 tbsp melted butter
  • 2 tbsp sour cream
  • 1 tbsp vanilla extract
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Instructions 

  • Preheat the Oven – 325°F 
  • Mash – Using a fork mash the ripe bananas in a bowl.
  • Combine Dry Ingredients – In a mixing bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  • Whip Sugar and Eggs – Then, using the whip attachment, combine the sugar and eggs in a stand alone mixer and mix on medium for 5 minutes until light and fluffy. 
  • Add Oil and Butter – Turn the mixer to low and very slowly add in the oil and melted butter. Should take about 1 minute to add these in, slowly whipping to incorporate. 
  • Add Bananas, Sour Cream and Vanilla – Mix on low for another minute. 
  • Fold in the Dry Ingredients – Using a rubber spatula, gently fold in the dry ingredients into the wet. Do this just until the ingredients are incorporated, but do not beat or over mix. 
  • Prepare – Cut a piece of parchment paper long enough to hang over the sides of a 9×5 loaf pan. Butter the pan, then place the parchment paper over the top. Butter the parchment paper and all sides of the pan. Pour the batter into the pan.
  • Bake for 1 hour, then check the center. If it’s still jiggly or not fully set, continue baking in 10-minute intervals until the center is fully cooked and no longer sinks. Total bake time can vary between 1 hour to 1 hour and 30 minutes, depending on your oven.

Video

Notes

For best results, use whole, organic ingredients whenever possible.
Add the oil, butter, and vanilla very slowly, with the mixer running to incorporate air into the mixture. 
Bananas must be very brown and ripe to be used in banana bread. Do not try to use yellow bananas.
The oven must be preheated before the loaf pan is placed. 
Refrain from under-cooking this recipe; the middle will sink right in. In other words, the loaf must be cooked in the center before being put out. 
Cooking times will vary depending on accurate oven temperature, location, elevation, and indoor and outdoor temperature. You need to gauge when this recipe is done by checking the center of the loaf. 

Nutrition

Serving: 1Loaf, Calories: 2180kcal, Carbohydrates: 227g, Protein: 35g, Fat: 129g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 340mg, Sodium: 3736mg, Potassium: 1638mg, Fiber: 15g, Sugar: 46g, Vitamin A: 855IU, Vitamin C: 31mg, Calcium: 135mg, Iron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Eden

I’m Eden Passante and I develop, create, style and photograph every recipe and party on Sugar and Charm. I’m the author of Entertaining with Charm and have a Bachelor’s Degree in Home Economics and I’m here to help you create simple and easy recipes for entertaining and how to add charm to any gathering!

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4.74 from 67 votes (42 ratings without comment)

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45 Comments

  1. Samantha says:

    4 stars
    I followed the recipe exactly. I should have checked on it sooner because the 1 and 30 minutes was too long. It came out much darker than I prefer. The center is still moist and delicious though. When I decide to make this again I’ll shorten the baking time.

  2. Toni says:

    4 stars
    This is the best banana nut recipe ever!