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This is the crazy-moist banana bread recipe of your dreams. It’s a classic, tender, and fluffy loaf with a satisfying walnut crunch. You only need one bowl, no mixer, and a few spotty ripe bananas, or entirely brown ones. It’s cozy, simple, and perfect for breakfast or an easy bake any day of the week.
If you want this recipe in muffin form, my banana bread muffins bake in half the time and are perfect for breakfast on the go.
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What makes this banana bread recipe so special?
I created this recipe to be simple, reliable, and not overly sweet, with a one-bowl, no-mixer method anyone can follow. It works with bananas at any stage, from spotty to fully brown bananas, and I walk you through the steps so your loaf comes out moist and tender every time. Follow the instructions, trust the process, and this can easily become your go-to banana nut bread recipe.
Ingredients You'll Need
- Unsalted butter — It's softened so it mixes smoothly. If you’re using salted butter, reduce the sea salt in the recipe to ¼ teaspoon.
- Sugar — Just enough to lightly sweeten the loaf without making it dessert-level sweet. To me, this makes it perfect for breakfast or snacking.
- Overripe bananas — Three regular-sized bananas will equal roughly 1 cup mashed. They can be spotty, very ripe, or entirely brown bananas. The darker they are, the sweeter and softer your banana bread will be.
- Eggs — Bring them to room temperature so they blend evenly into the batter and help the loaf bake up light and tender.
- Milk (any variety) — Adds moisture and helps thin the batter just enough. See the recipe note if you’d like to use buttermilk or Greek yogurt instead.
- Vanilla — Adds warm, cozy flavor and rounds out the sweetness.
- Sea salt — Balances the sweetness and sharpens the banana flavor. If using salted butter, reduce this to ¼ teaspoon.
- Unbleached all-purpose flour — Gives the loaf its structure. Spoon and level the flour to help the bread stay soft and moist.
- Baking soda — Helps the loaf rise and keeps the crumb soft. Make sure it’s fresh and not confused with baking powder.
- Walnuts — Add a little crunch and nutty flavor. They’re entirely optional or can be swapped with other nuts.
How To Make Super Moist Banana Bread
Step 1. Preheat your oven to 350°F and coat a loaf pan with cooking spray. In a large mixing bowl, use a rubber spatula to cream together the butter and sugar. Add the bananas and mash everything together until the mixture is as smooth or as lumpy as you like.
Step 2. Add the beaten eggs, milk, vanilla, and salt to the mixture. Stir until everything is well combined. Add the flour and baking soda, and stir just until the flour is about halfway moistened. A silicone spatula or dough whisk works really well here. This keeps the batter moving without overmixing.
Step 3. If using nuts, fold them in. Stir the mixture just until the flour is thoroughly moistened. Don't overmix. The batter will look lumpy, and that’s precisely what you want. It will bake into a soft, delicious banana bread.
Step 4. Transfer the batter to the prepared loaf pan. I like to sprinkle the top with a few walnut crumbs. Bake for 55–65 minutes. Test for doneness with a toothpick or a quick-read thermometer (look for 200°F). Cool the loaf in the pan for 10 minutes, then lift it out and cool completely on a rack.
Once the bread cools, cut it into your preferred-sized slices and enjoy! Store the bread in an airtight container at room temperature for up to 5 days.
Notes From Traci's Test Kitchen
- How ripe should the bananas be? You can use bananas with spotty peels or entirely brown ones. I find that the browner they are, the sweeter and softer the banana bread will be.
- Add a little tang. Add ½ teaspoon vinegar or lemon juice to the batter. You can also swap the milk for ¼ cup buttermilk or ¼ cup plain yogurt.
- Don’t over-mix (for real). Stop stirring as soon as the FLOUR disappears. Over-mixing can make banana bread dense.
- Why I use a quick-read thermometer to test doneness. I like to make sure the center reaches 200°F to guarantee doneness. A toothpick works too. Be sure to test in a couple of spots since banana pockets can give a false wet reading.
- Why does banana bread sink in the middle? This occurs when it isn’t baked long enough, the batter is over-mixed or unevenly mixed, or the oven temperature is inaccurate.
- Cool completely (for real). Cutting too soon prevents the starches from setting up properly and can make the bread gummy.
- Storage tip. Make sure the bread has cooled completely before covering it. Store at room temperature up to 5 days, or refrigerate if your home is humid.
What Makes Banana Bread Moist?
A truly moist quick bread doesn't rely on one single trick. It's a combination of things working together. Very ripe bananas add natural sweetness and softness, butter or adds richness, dairy adds moisture, and the eggs add structure and moisture. Measuring flour correctly and avoiding overmixing are also significant. When all of these pieces line up, you get a loaf that’s soft, tender, and perfectly moist.
Can I Use Frozen Bananas for this recipe?
Yes, frozen bananas work great. Let them thaw completely, then drain off excess liquid before using. The bananas will look mushy and watery, but that’s normal, and the flavor is still there. Thawed bananas mix easily into the batter and still help the loaf turn out moist and tender.
My Go-To Tools for Perfect Banana Bread
- Silicone spatula – This tool helps you cream butter and sugar, gently fold in the dry ingredients, and scrape every last bit of batter from the bowl into the pan. I can't live without it!
- Loaf pan – I photographed this recipe in my 10x4 Kaiser pan, which makes it a little taller than a standard 9×5 loaf pan. Both work great!!
- Oven thermometer – Banana bread relies on a steady, accurate temperature. An oven thermometer helps you adjust your oven as needed so it stays hot and consistent from start to finish.
- Instant-read thermometer – My favorite way to check doneness. Banana bread is perfect when its center reaches 200°F, and an instant-read thermometer gives you a fast, accurate reading.
Try These Cozy Baking Recipes
- Blueberry Zucchini Bread
- Chocolate Banana Bread
- Quick Rise Cinnamon Rolls
- Easy Pumpkin Bar Recipe
- Cranberry Walnut Bread
📖 Recipe
Easy Moist Banana Bread Recipe
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Video
Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- ½ cup Unsalted Butter, softened
- ½ cup Sugar
- 3 Overripe Bananas, about 1 cup mashed
- 2 Eggs, room temperature, beaten
- ¼ cup Milk (any variety), *see recipe note
- 1 teaspoon Vanilla
- ½ teaspoon Sea Salt, reduce to ¼ teaspoon if using salted butter
- 2 cups Unbleached All Purpose Flour
- 1 teaspoon Baking Soda
- ¾ cup Walnuts, chopped
Instructions
- Preheat your oven to 350°F and center the oven rack. Coat a 9 x 5 baking loaf pan with cooking spray or oil.
- In a mixing bowl, cream the BUTTER and SUGAR until they look pale and fluffy.
- Add the BANANAS and mash them with a potato masher or fork. You can leave small lumps if you like texture.
- Add the EGGS, MILK, VANILLA, and SALT. Stir until everything looks well combined.
- Add the FLOUR and BAKING SODA. Stir gently until the flour is about halfway mixed in.
- Add the WALNUTS to the batter and gently stir just until the flour disappears. Don’t over-mix it. Pour the batter into the prepared pan.
- Bake 55–65 minutes. The bread is done when a toothpick comes out clean or the center reads 200°F on an instant-read thermometer.
- Cool the loaf in the pan on a cooling rack for 10 minutes. Then carefully transfer the bread out of the pan and cool completely on the rack.
- Once fully cool, store the bread in an airtight container at room temperature for up to 5 days. Refrigerate if the weather is humid.
Recipe Notes
Equipment
- potato masher or fork to mash bananas
- dough whisk or silicone spatula for stirring
- 9 x 5 baking loaf pan I used a 10x4 Kaiser pan = slightly taller loaf in the photos
- cooking spray
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Heidi says
This really is the perfect banana bread recipe. Not only is it perfectly delicious, but it comes together in a flash! The best part is that I almost always have every single ingredient on hand. So easy and so delicous!
Traci says
Yayy!! I'm so glad you're loving my recipe! It really is the ultimate pantry dessert! Thank you for taking the time to share this 🙂
Staci says
(Double batch). I made this vegan by using 2 sticks of vegan butter (only had 2 left) & 6 oz of canola oil, chia eggs and coconut/cashew yogurt.
It was Amazing! Only thing is if you use oil add extra salt.
I will be adding this to my repertoire.
Traci says
Awesome! I'm so happy you could make it all your own and I'm sure it will help any plant-based readers. Thanks so much and enjoy!
Sam Tiffany says
Delicious! Loved the ingredients, healthy and not alot of sugar. Real Food.
Traci says
Awww, so glad you enjoyed it! That’s exactly what I love about it too—simple, real ingredients and just the right amount of sweetness. Thanks for sharing! 💛
CAB says
Is was delish. Just to healthy-ize a bit I subbed whole wheat flour. Worked out well.
Traci says
Glad you enjoyed it! Love that you made it work for your needs. The flour swap is great! Thanks for sharing!
Steph V says
So nice to find a recipe that’s not overloaded with sugar! Texture is fantastic and the flavor is delicious!
Traci says
Yay! I'm so glad to you're enjoying that it's not overly sweet as banana bread tends to be. I'm thrilled your happy all around. Thank you for trying my recipe and for leaving this feedback. Enjoy!
Denise says
So good!
Traci says
Perfect!! I'm thrilled to hear it. Thanks for taking the time to leave this feedback. Enjoy!
Kim says
This is a great recipe for banana bread. Very easy to make, simple ingredients, and taste delicious. Will be making this again.
Traci says
Yay!! I'm so glad to hear you went for it. Thanks so much for sharing your experience. I'm glad you enjoyed! Cheers!
Lori says
I'd like to make this recipe and bake it in a bundt pan. What, if any, baking time and temperature needs to be changed?
Traci says
Hi there, I've only baked it in the loaf pan, but I would most likely use the same time and temp, but monitor it during the last 15 minutes or so, in the event that it sets sooner. Let me know if you have any more questions. Thanks and enjoy!
Deb says
What size is the loaf pan?
Traci says
Hi there! It's a standard 1-pound loaf pan with measurements of 8.5 x 4.5 x 2.75. It's linked in the recipe card equipment section if you want more details. Let me know if I can help you further. Thanks and enjoy!!
Brigitta Tav says
Still in the oven, but it smells amazing
Traci says
Yay! Hope you love it as much as we do 🙂 It never lasts more than 36 hours LOL. Thanks for going for it! Enjoy!!
Elaine Hicks says
Its in the oven now. Looking good can't wait to have some. The recipe was quick and easy to follow
Traci says
Yay! Glad you went for it 🙂 Hope you love it as much as we do. Thanks!
Elaine Hicks says
It was delicious getting ready to make another one already. The family loves it.
Traci says
Yayyyy! I'm so glad you love it and are going back for more 🙂 Thanks so much for the feedback - much appreciated!
Sandie says
Used this recipe instead of my old tried and true...so moist!!! My picky eater daughter loved it, this is my new go-to for banana bread 🍌
The Kitchen Girl says
Yessss! This makes me so happy to hear 🙂 I'm glad you gave it a go and thanks so much for letting me know 🍌💛
JB says
I don't think I've ever had such a moist banana bread. Love it that this can be made in one bowl too because I am the dishwasher lol. Seriously so good, Kitchen Girl! Can't get enough!
Marianna says
This is an excellent recipe! Thank you for sharing! I didn't have buttermilk so I used your tip and added vinegar. I omitted the walnuts (because I didn't have any) and added chocolate chips, roasted sunflower seeds and roasted pumpkin seeds. I also doubled the recipe to make 2 loaves. They're already going fast!
The Kitchen Girl says
Yay! Sounds like you customized it perfectly. Banana bread does lend itself to that. I'm so glad you enjoyed and thanks for the feedback 🙂 Cheers!
Leanna says
Thank you so much for sharing! I thought I had walnuts on hand, but didn't, along with buttermilk so I substituted with milk and a dash of lemon juice for the acidity. The batter was so tasty, and is in the oven ...my entire house smells delicious.
The Kitchen Girl says
Yay! You're so welcome and I'm happy to inspire 🙂 I love the buttermilk substitution and I do it regularly. Thanks for stopping back by to let me know. Enjoy!
Ellie says
What size loaf pan did you use for the banana bread?
The Kitchen Girl says
Hiya, I used a Kaiser pan in the recipe video which is roughly equivalent to a 9 x 5 x 3 pan for a 1 lb. loaf. Let me know if you have any other questions. Thanks and enjoy! 🙂
Jackie says
This is very good! I did add an extra banana and mashed to a more lumpy consistency to add a bit more banana flavor. They turned out perfect! Thank you for the recipe that will now be our all the time banana bread recipe! ♥️
The Kitchen Girl says
Awesome! Glad you enjoyed and thanks for taking the time to leav feedback 🙂
Peggy says
I made this recipe for Banana Bread today and it is really good. Thanks for putting recipe out for others.❤️
The Kitchen Girl says
You're so welcome, Peggy. I'm glad you enjoyed it. Thanks so much for the feedback 🙂
Beth Sachs says
I loved the texture that the walnuts gave this yummy banana bread. The whole family loved it.
The Kitchen Girl says
Perfect! So glad to hear it...thanks for stopping back by and letting me know! 🙂
HEATHER PERINE says
So good and so moist! The buttermilk makes for an awesome moist banana bread...making this again for sure. 🙂
The Kitchen Girl says
Yay! So glad you love this banana bread as much as we do 🙂 Love the buttermilk too! Thanks!
Chris Collins says
This looks so heavenly! I've got a whole load of bananas that need using up so I'll definitely be giving this bread a go 🙂
The Kitchen Girl says
Awesome Chris! Hope you love it like we do!!
rika says
I love how easy it is to make. And the walnut gives a nice crunch to the bread!
The Kitchen Girl says
Yay! So glad you love banana walnut bread too! Thanks!
Gail Montero says
I love banana bread and you totally nailed it with this one.
The Kitchen Girl says
Yay! Glad you think so! Thanks 🙂
Jeff says
This really is THE BEST banana bread recipe we've made! You said it first and I say DITTO to the fact that it literally melts in your mouth. Thanks for working so hard to dial in this recipe
The Kitchen Girl says
Awwww, I'm so glad you love this banana bread recipe as much as I do 🙂