moist banana bread

This scrumptiously moist banana loaf is super easy and quick to prep, making it one of our favorite sweet bread recipes. This is the best banana bread recipe for a quick breakfast or light, sweet snack!

Easy Banana Bread Recipe

all purpose flour

baking soda

sugar

salt

bananas

eggs (room temperature)

vanilla

safflower oil

Greek yogurt

Preheat oven to 350 degrees. Grease well 9&#215;5 inch baking dish.

In a large bowl whisk together flour, baking soda, sugar and salt.

In a medium bowl mix together mashed bananas, eggs, vanilla, oil and Greek yogurt.  Now add the wet mixture to the dry mixture and stir just until combined.

Pour into the prepared loaf pan.  Bake in the center of the oven for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Cool for 15 minutes before inverting.  Place on a wire rack to cool.  Cool completely before slicing.

Delicious! I had ripe bananas on my counter, and this was the perfect way to use them!

Yum, looks beautiful, Beth! I can’t resist banana bread! Looks positively delicious. ?

Yummy banana bread that's easy to make? I'm in.

I LOVE a good banana bread and I LOVE an easy recipe!  This banana bread looks so yummy too!

This banana bread is so moist!  Everyone needs a yummy classic banana bread recipe and this is it!

I'm always having those bananas sitting on the counter turning brown. I mean, what's the trick to buying the perfect amount to eat before they get brown? 

I've several banana bread recipes already, but am always on the lookout for a new one to try! Can't wait to test yours ... the photos make it look so yummy.

I have bananas I could use for this recipe right now. Thank you!

Your banana bread looks terrific, so moist! I love that yours doesn't incorporate nuts, my Mom always makes it with and I'm not a fan.

What a great recipe! So easy, perfectly moist, and a huge hit with my family! Can't wait to enjoy this again and again!

This is my favorite thing to do with old and brown bananas. So good!

I’ve made a lot of banana breads in my lifetime. Love the simplicity.  This is my go to banana bread from now on…

Banana bread is our favorite breakfast! I should try your recipe this weekend!

I love how quickly I can get this traditional bread into the oven. I know this won't last long around my family.

Looks really amazing! I can make this at home soon. so easy and crazy delicious!

Looks like we have a new favorite banana bread recipe! This looks amazing!

I love it that this banana bread is made with Greek yogurt...you won me over with that. Yay!

I love this easy banana bread recipe! Turns out perfect every time!

This Banana Bread looks so fluffy and delicious! This is a favorite in my house!

Yum!! I love banana bread and your version looks so good! I can't wait to try it!

My daughter was just making fun of me for having way too many bananas in the freezer, haha! I knew I'd find a good use for them! Can't wait to make this and share it with her.

I love banana bread so much and your version looks delicious! Can't wait to try the recipe!

Good banana bread is my guilty pleasure yours looks perfect I would love a slice now.

Homemade banana bread is the BEST! I love how easy this recipe is. On special occasions, I like to use banana bread for French toast and Banana Fosters. I will have to make this loaf soon and surprise the hubby!

Learn how to make Nana&#x27;s Ultra Moist Instant Pot Banana Bread (Pressure Cooker Banana Bread)! Deliciously rich aroma &amp; satisfying flavors that reminisce the taste of grandma&#x27;s homemade banana bread. This easy banana bread is like a fluffy yet slightly dense, comforting moist sweet cake.

Instant Pot Banana Bread

before peeling) overripe medium bananas (, mashed)

(280 grams) all-purpose flour

(6 grams) baking soda

(4 grams) baking powder

¼ teaspoon (0.8 grams) ground nutmeg

(60 grams) unsalted butter

(60 milliliters) coconut oil

(65 grams) brown sugar

(117 grams) large eggs (, beaten)

(10 milliliters) vanilla extract

(3 grams) cinnamon

Prepare Dry Ingredients: In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and ⅓ tsp (1.8g) fine salt together. *Optional: sift all the dry ingredients through a mesh strainer to make it easier to mix.

Prepare Banana Mixture: In a medium mixing bowl, mash 450g overripe bananas with a fork. Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.

Prepare Wet Ingredients: In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and ⅓ cup (65g) brown sugar together. *Note: If you are using more sugar, add in the extra sugar at this step. Mix ingredients until creamy (~1 - 1.5 mins) with a hand mixer using medium speed. Add banana mixture, then mix until just combined (~30 secs). Line the side &amp; bottom of the 7 x 3 inch Cake Pan with parchment paper. Use a bit of coconut oil to glue them in place.

Make Banana Bread Batter (Mix Everything): Slowly pour the &quot;banana egg&quot; mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix! *Note: Having some lumps in the banana bread batter is okay!

Pressure Cook Banana Bread: Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap &amp; cover the top of the cake pan with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place cake pan on top of trivet + aluminum foil sling or Bakeware Sling, then place them in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.

Check Doneness &amp; Chill Banana Bread: Unwrap the cake pan, then measure the temperature. *Note: Banana bread’s core should be 195°F - 210°F. If it&#x27;s under 190°F, place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.

Serve Nana’s Banana Bread: Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve. Release the ultra-moist &amp; delicious banana bread from the cake pan. Enjoy~

Learn how to make deliciously moist banana bread with this quick and easy recipe. 

Deliciously Moist Banana Bread Recipe

butter (melted)

white sugar

eggs

vanilla extract

lemon juice

all-purpose flour

baking powder

sour cream

walnuts

bananas (mashed)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.

Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9x5 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).

Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.

Super Moist and Delicious Banana Bread

(1 stick) unsalted butter (at cool room temp)

brown sugar

cinnamon

nutmeg

bananas (mashed, about 1 1/2 cups)

applesauce (no sugar added)

honey

banana (sliced in half lengthwise)

Preheat your oven to 350 degrees and line a baking loaf pan with parchment paper and spray.

Using a stand mixer fitted with the flat beater or paddle attachment, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth. Add in the mashed bananas, applesauce, honey, and both eggs, again beating until smooth. Add in the flour and beat again just until all combined.

Pour the batter into the prepared loaf pan and smooth the top with a butter knife or spoon. Arrange the sliced banana on top, gently pressing into the batter just slightly. Let it rest at room temperature for 3 to 5 minutes. Bake the banana bread for 1 hour, or until a tester inserted comes out clean.

Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack. Slice and enjoy!

Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!

Six-Banana Banana Bread

unsalted butter (half of 1 stick), melted

light brown sugar, packed

sour cream or thick Greek yogurt

vanilla instant pudding mix (not Cook ‘n Serve)

salt,

Preheat oven to 350F. Spray a 9×5 loaf...

Preheat oven to 350F. Spray a 9×5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. (If necessary, you may need to use a muffin pan or mini loaf for pan a small amount of batter.)*

In a large microwave-safe bowl, melt the butter,...

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don’t scramble the eggs.

Add the eggs, sugars, sour cream, vanilla, and...

Add the eggs, sugars, sour cream, vanilla, and whisk to combine.

Add the bananas and stir to incorporate

Add the pudding mix (just add it dry...

Add the pudding mix (just add it dry like a dry ingredient; don’t actually make pudding), flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don’t overmix or bread will be tougher.

Bake 9×5 loaf for 60 to 75 minutes...

Bake 9×5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil.

Allow bread to cool in pan for about...

Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Serve plain, or with butter, jam, Honey Butter, Cinnamon-Sugar Butter, Strawberry Butter, Vanilla Browned Butter Glaze, or your favorite spread. Makes excellent French toast. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Go bananas for this delish breakfast bread classic on the go!

Banana bread

butter

(2 cups) plain flour

tsp baking powder

(1/2 cup) sultanas

(1/3 cup) raw sugar

185 milliliters (3/4 cup) milk

butter, cubed, melted

egg, lightly whisked

(1 cup) mashed ripe banana (about 2 bananas)

Sweeten your weekend breakfasts with this freshly baked banana bread favourite.

(225 grams) plain flour

(110 grams) caster sugar

(80 milliliters) sunflower oil

tsp vanilla extract

bananas,

pecan nuts, roughly chopped

This is simply the best banana bread recipe; we keep coming back to it. This easy banana bread is moist and offers huge banana flavor without distractions. 

Best Banana Bread Recipe

granulated (white) sugar

eggs, room temp

overly ripe bananas, mashed

tsp pure vanilla extract

tsp baking soda

tsp table salt

Preheat oven to 350F, with rack on lower middle position. Grease a nonstick 9&#215;5 loaf pan (light colored pan, if possible.) Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and both sugars on medium-high speed until light and fluffy, scraping down sides and paddle as needed (2-3min.) Add eggs and beat on medium-low speed just until combined. Add mashed bananas and vanilla extract; continue beating just until mixture is incorporated. Remove bowl from stand mixer and set aside.

In a separate bowl, stir together flour, baking soda, and salt until combined. Add flour mixture to bowl with banana mixture.

Use a rubber spatula to fold dry and wet ingredients together just until no flour streaks remain, scraping down sides as needed. Do not over-mix, as doing so causes a drier/tougher texture.

Scrape batter fully into greased loaf pan, gently evening out batter to the edges and corners of pan. Bake 1 hour, or until toothpick inserted in center of loaf comes out with a few tender crumbs attached. Do not wait until toothpick is completely clean, or your loaf may become over-baked.

Let finished loaf cool in pan at room temp overnight or at least until lukewarm. Gently loosen bread from edges of pan with thin knife, turn it out onto a cutting board, and slice to serve.

This was so yummy! I've made the recipe three times so far and it is by far the best banana bread recipe.  I left out the white sugar and it was plenty sweet.  Thank you!

I love baking and this banana bread is amazing my favorite so far....lol and if you like a good crunch taste good with walnuts. xoxo to the recipe

I love this banana bread &amp; I usually don’t even eat it ( I don’t like bananas ) I made it because we had some bananas that were looking pretty sad so I started looking at recipes and found this one. Sooo happy I did! Added dark chocolate chips to it because my husband likes those in sweet breads. Next time I will add some cinnamon too. EXCELLENT is an understatement! Thank you for a phenomenal recipe...

Delicious! I had an extra banana so I added it in and it still worked great. Just needed a little more time in the oven. Definitely going to come back to this one.

Absolutely delicious!!! I added some cinnamon as you recommended too and I love it!!! Thanks so much!!! I'll now make this 6 banana bread on a weekly basis!

This is the best banana bread. It is moist and loaded with pure banana flavor.

This banana bread was yummy!  I liked that this recipe called for 6 bananas--even if I had to go to my freezer reserves because I only had 4 ripe bananas on hand. I could have lowered the amount of sugar because as you said, 6 bananas are so sweet, but it tastes decadent as is!  The way my loaf came out reminded me of bread pudding, with a moist and less cakey consistency, which may be due to my use of two frozen bananas, melted in microwave (using the syrup that came out after microwaving).  I will make again when I have plenty of bananas!

SO GOOD! Everyone in my family loved this recipe! It was super moist and it ended super fast! Even my mum who doesn't usually eat cakes loved it! Only one small detail: I baked it for 40 min and not 1 hour as it says in the recipe.

https://content.jwplatform.com/videos/ofVq6E2w.mp4

COL – Best Banana Bread Recipe – Rectangle.mp4

Ultra Moist Banana Bread

(225 g) unbleached all-purpose flour

(5 ml) baking powder

(5 ml) baking soda

(310 ml) mashed ripe bananas (3-4 bananas)

(125 ml) coconut milk (see note)

(15 ml) lime juice

(115 g) unsalted butter, softened

(210 g) sugar

(5 ml) vanilla extract

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper, letting it hang over both sides.

In a bowl, combine flour, baking powder and baking soda. Set aside.

In another bowl, combine bananas, coconut milk and lime juice. Set aside.

In a third bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. At low speed, add dry ingredients alternately with banana mixture.

Pour into the loaf pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.

Let cool on a wire rack before removing from the pan and slicing.

Pour les coéliaques : excellent avec 1 t. de farine de sarrasin et le reste avec de la farine de riz brun. Mais surtout pas de tapioca, le mélange va sentir bizarre, éviter cette farine qui réagit mal avec la poudre à pâte et le bicarbonate de soude.

Excellent! La seule petite chose : il y a beaucoup trop de sucre. Les bananes sucrent ďéjà le tout, il s'agit de goûter au mélange avant d'ajouter du sucre, et d'en ajouter au goût. Si on ne veut pas goûter à un melange où il y a de l'oeuf cru, 1/4 de tasse de sucre fait la job.

Le meilleur pain aux bananes ! Merci Ricardo

Le pire gâteau  que j'ai  mangé.......NON C EST PAS VRAI     SUPER BON ...MERCI    (RICARDO)

Merveilleux!  Une recette gagnante, j'en ai même donner à ma mère pour qu'elle en amène chez elle! !

Probablement la meilleure recette, j'en convient. Croustillant à l'extérieur, moelleux à l'intérieur. Les collègues de travail n'en revenait pas de la qualité de ce gâteau. Ils m'ont tous demandé la recette, que je me suis bien garder de leur révéler :-)

Se pourrait-il que les gens pour qui leur gâteau n'est pas assez cuit n'ont pas mis du lait de coco, mais de l'eau de coco. Les boites de lait de coco restent tellement longtemps sur les tablettes, que la crème de coco monte à la surface et l'eau de coco tombe au fond. Il faut vraiment bien secouer la boite, à défaut, mélanger le tout avec un batteur électrique. Vérifier également la température de votre four, la profondeur de votre moule, bref, il est bien dit "ou jusqu'à ce qu'un cure-dent ressorte sec !

Tout simplement merveilleux ! Un vrai régal à refaire encore et encore! Danger pour la ligne

https://cdn.jwplayer.com/v2/media/KtuKsJcm

Measuring liquid ingredients

The ultimate moist, super soft and flavorful banana bread recipe ever! This homemade banana bread is easy to whip up, can be mixed by hand using one bowl, and stays unbelievably moist for DAYS! Say hello to your new favorite loaf of love!

The Ultimate Moist Banana Bread

bananas (about 3 large bananas)

unsalted butter (melted)

sour cream (or plain greek yogurt)

cornstarch

Preheat oven to 350 degrees - this is important! You want to give your oven at least 20 minutes to heat up EVEN if it beeps and tells you it’s preheated after 5 minutes.

In a large mixing bowl, mash bananas with a fork until broken up. You want to make sure you break up any large pieces or you will have large pieces of banana in your bread and it can cause it to bake weird.

Mix in melted butter, brown sugar, and granulated sugar, then stir until combined. NOTE: To achieve the dense and moist texture we’re going for you MUST mix by hand! Using an electric mixer will whip too much air into the bread and affect the texture.

Add in the eggs, sour cream, and vanilla extract then stir until just combined. Once mixed, add in the baking soda, baking powder, and cinnamon then mix again.

Lastly, mix in flour, cornstarch, and salt and stir until just combined. You do not want to mix this for any longer than it takes for the flour to disappear or it will become dense and chewy. Do not overmix!

Grease a 9&quot; metal loaf pan 2/3 full (you can usually fill up heavy batters like this almost all the way, just being sure to leave about 1/2″ at the top without having it rise over). Because there are varying size of “standard” loaf pans (some are wider than others and therefore fit more), you may end up with a little extra batter. You can scoop the rest into muffin tins and bake.

(Read this step carefully!) Bake at 350 degrees for 60 minutes on the bottom or middle rack of your oven. After 45 minutes of it baking, gently cover the top of your loaf with foil to prevent the top from browning. When baking, place your loaf near the bottom/middle of oven. You do not want it too close to the top or the top will brown faster than the inside can cook.

Test doneness by sliding a toothpick or skewer into the center while it&#039;s still in the oven. If it comes out clean (or just with a crumb or two) it&#039;s ready.Once baked, you should ideally allow banana bread to cool in the pan for about an hour to allow it to set and cool. If not eating right away, cover with foil and let it completely cool before putting in a ziploc bag. Wrapping it in plastic too soon will trap the steam and could make your bread mushy. See notes below for storage instructions.

https://embed.mediavine.com/videos/zoot2f3wfvzbwpgqcl5u

This ultimate moist banana bread is super soft and stays unbelievably moist for DAYS! Mix by hand using one bowl for easy cleanup.

An easy moist banana nut bread with chopped walnuts and a hint of cinnamon that is prepped and in the oven in about ten minutes.

Banana Nut Bread Recipe

eggs room temperature

walnuts (or pecans)

Preheat oven to 350 degrees. Grease or spray an 8&#215;4 inch loaf with nonstick baking spray.

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The most viewed moist banana bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Banana Bread Recipe

Instant Pot Banana Bread

Deliciously Moist Banana Bread Reci...

Super Moist and Delicious Banana Br...

Six-Banana Banana Bread

Banana bread

Banana bread

Best Banana Bread Recipe

Ultra Moist Banana Bread

The Ultimate Moist Banana Bread

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Easy Banana Bread

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The most viewed moist banana bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine