Ultra-Moist Classic Banana Bread is the ultimate comfort treat that everyone loves. It’s packed with ripe bananas that make it naturally sweet and soft, with a tender crumb that stays moist even days after baking. The classic flavors shine through with just the right balance of sweetness and a hint of vanilla, making it perfect for any time of day.
I always find that using very ripe bananas makes all the difference; the browner they are, the better my banana bread turns out. Sometimes I add a handful of chopped nuts or chocolate chips to the batter for a little extra texture and flavor, but it’s just as wonderful on its own. I like to enjoy a warm slice with a pat of butter melting on top or a smear of cream cheese for a little something special.
What I love most about this banana bread is how easy it is to make and how it brings a cozy feeling to the kitchen. It’s one of those recipes I turn to when I want a simple, homemade snack that fills the house with a sweet, inviting aroma. Sharing a loaf with friends or family always feels like the perfect way to spread a little happiness.
Key Ingredients & Substitutions
Ripe Bananas: The star of this recipe! Use bananas that are very brown and soft—they add natural sweetness and moisture. If you don’t have enough bananas, you could add a bit of unsweetened applesauce, but the flavor won’t be quite the same.
Butter: Melted butter keeps the bread moist and rich. If you want a dairy-free option, use melted coconut oil or a vegan butter substitute.
Sour Cream or Yogurt: This adds extra moisture and tenderness. You can swap it with buttermilk or a plant-based yogurt to suit your preference.
Flour: All-purpose flour works well here, but for a healthier twist, try half whole wheat flour. Just don’t replace it all, or the bread may get dense.
Add-ins: Walnuts add crunch and flavor, but you can leave them out or try pecans or chocolate chips for a treat.
How Do You Ensure Ultra-Moist Banana Bread Every Time?
Keeping banana bread moist depends on a few important steps:
- Use very ripe bananas: The riper, the better for sweetness and moisture.
- Don’t overmix: When combining wet and dry ingredients, fold gently until just combined. Overmixing develops gluten, making the bread tough.
- Include sour cream or yogurt: This ingredient helps keep the crumb tender.
- Check doneness carefully: Bake until a toothpick comes out clean or with a few crumbs. Overbaking dries out banana bread fast.
- Cool properly: Let the bread cool in the pan briefly, then transfer to a wire rack. This prevents sogginess from trapped steam.
Equipment You’ll Need
- 9×5-inch loaf pan – I recommend this size because it helps the bread bake evenly without spilling over.
- Mixing bowls – one medium for dry ingredients and one large for wet ingredients; makes mixing easier.
- Whisk or spoon – for combining ingredients smoothly and gently folding everything together.
- Measuring cups and spoons – accurate measurements help ensure perfect texture and moisture.
- Cooling rack – lets the bread cool evenly and keeps the crust from getting soggy.
Flavor Variations & Add-Ins
- Chocolate chips – mix in 1/2 cup for sweet bursts. Works great with bananas and adds fun texture.
- Chopped nuts – walnuts or pecans add crunch and flavor; toast them first for even more taste.
- Blueberries or dried fruit – fold in 1/2 cup for a fruity twist, perfect for breakfast or snacks.
- Cinnamon or spices – add 1/2 teaspoon for warm, cozy notes that complement the bananas beautifully.
Ultra-Moist Classic Banana Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups mashed very ripe bananas (about 3-4 medium bananas)
- 1/4 cup (60ml) sour cream or plain yogurt
- 1 teaspoon pure vanilla extract
Optional Add-ins:
- 1/2 cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This banana bread recipe takes about 15 minutes to prepare and about 60 to 70 minutes to bake. Allow an additional 10 minutes for cooling in the pan, plus more time to cool completely before slicing. Overall, plan for around 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking soda, and salt; set this aside for later.
2. Mix the Wet Ingredients:
In a large bowl, stir the melted butter and sugar together until smooth. Add the eggs one at a time, mixing well after each to combine fully. Stir in the mashed bananas, sour cream (or yogurt), and vanilla extract until everything is blended.
3. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Fold gently with a spatula just until you don’t see any more flour—be careful not to overmix, or the bread could become tough.
4. Add Optional Ingredients:
If you’d like, gently fold in the chopped walnuts or chocolate chips for extra texture and flavor.
5. Bake Your Banana Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 60-70 minutes. To test if it’s done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
6. Cool and Enjoy:
Once baked, let your banana bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature—either way, it’s delicious!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps prevent extra moisture that could make the bread too wet.
Can I Substitute Sour Cream with Something Else?
Absolutely! Plain yogurt, buttermilk, or even a little mayonnaise can work well as substitutes to keep the bread moist and tender.
How Should I Store Leftover Banana Bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Can I Make This Banana Bread Gluten-Free?
You can try replacing the all-purpose flour with a gluten-free blend made for baking, but results may vary. Be sure to use a blend that contains xanthan gum or add it separately to help with texture.