This one-bowl banana bread recipe is delicious, fluffy, and oh so moist. Super overripe bananas are the secret ingredient to the best banana bread.
Why you'll love this recipe
Don't throw away those black or brown bananas because you're going to be deliciously rewarded with THE BEST moist banana bread. Overripe bananas are the key ingredient in this recipe. Beyond that, you only need a few pantry ingredients.
You'll also love that this recipe uses noticeably less sugar than classic quick breads, which makes it less like dessert and more like a banana bread snack – perfect with brunch or morning coffee. When you want a banana dessert, bananas foster is here for you.
- unsalted butter - If using salted butter, you may wish to reduce the salt in the recipe by ¼ teaspoon.
- sugar - This recipe uses about ⅔ less sugar than many classic banana bread recipes, which makes it perfect for breakfast or a snack.
- overripe bananas - Bananas with spotty skin are usually considered overripe. But, the darker the skin, the sweeter the banana.
- buttermilk - Use store bought or make your own buttermilk by combining 1 cup milk and 1 tablespoon white vinegar or lemon juice. It thickens as it rests. You can also substitute equal amount of whole milk Greek yogurt.
- all purpose flour - Feel free to use a blend of whole wheat flour and all purpose flour for this recipe – it's forgiving.
- baking soda - Don't confuse this with baking powder.
- walnuts - These are totally optional or can be substituted with other nuts.
How to make super moist banana bread
Full instructions are in the recipe card below!
Preheat oven to 350 degrees Fahrenheit and coat a loaf pan with cooking spray.
Cream together butter and sugar in a large bowl. Add bananas and mash ingredients together until the mixture is creamy. Bananas can be chunky or smooth.
Add beaten eggs, buttermilk, vanilla, and salt. Stir until well-combined.
Add flour and baking soda. Stir just until the flour is halfway moistened.
Fold in walnuts (if using) and stir batter just until flour is fully moistened, so you don't over mix – this lumpy batter turns into a delicious banana bread loaf, I promise!
Transfer batter to prepared loaf pan, (optional) sprinkle extra walnuts, and bake (see recipe below for temperature and time).
- Use room temperature dairy ingredients to help the batter mix more efficiently. Cold dairy ingredients can prevent the cohesion needed for a properly mixed batter.
- Don't over mix the batter - Once flour and baking soda have been added, mix the batter just until the flour is moist and incorporated. This helps banana bread rise to its fullest, which also gives it a fluffy texture.
- Allow banana bread to cool completely before slicing. If you cut it while it's cooling, it can fall apart. Since banana bread is always better warmed, I recommend toasting each slice just before serving.
How to know when banana bread is done
There are a few ways to test banana bread for doneness – a browned surface isn't one of them. 1) A toothpick inserted in the center that comes out clean is an indicator that the batter is cooked and the crumb has set 2) An instant-read thermometer inserted in the center reveals the banana bread internal temperature, which is around 200 degrees Fahrenheit when it's fully baked.
3 bananas mashed will measure about 1 cup (225 grams).
Bananas are ripe enough when they have developed several dark spots or streaks. The more spots, the softer, riper, and sweeter the banana will be.
Yes, black bananas can be used as long as they're not moldy. When banana skin turns black, the bananas become much sweeter, which allows you to use a little less refined sugar in the recipe.
Yes, but only if thawed completely. Also, you may need to increase the flour amount by ¼ cups because thawed bananas become watery which affects the consistency of the batter.
Did you know? Banana bread was popularized in cookbooks during the 1930's when ingredients like baking powder and baking soda were manufactured in large quantities and widely available at stores in North America.
It's important to store banana bread in a way that keeps it moist, yet prevents molding. To do this, allow it to cool completely, then store the banana loaf at room temperature in a zip top bag or airtight container up to 5 days. You'll want to refrigerate banana bread sooner if you're in a humid environment.
Can I freeze banana bread?
Yes! To freeze banana bread, allow it to cool completely. Wrap the loaf firmly in plastic wrap followed by an additional layer of aluminum foil. Place the double-wrapped loaf in a zip top bag and freeze up to 90 days. Thaw overnight in the fridge or at room temperature.
Recommended bread recipes
- Double Chocolate Banana Bread is a moist banana bread for chocolate lovers. It's rich, fluffy, and recommended for fans of homemade banana bread.
- This ultra moist Blueberry Zucchini Bread is perfect for summer when the garden is going strong – or make it any time of the year.
- Cranberry Walnut Bread is a semi-sweet yeast bread that's perfect around the holidays and all through baking season.
Best Moist Banana Bread Recipe
- ½ cup Unsalted Butter, softened
- ½ cup Cane Sugar
- 3 Overripe Bananas, same as 1 cup mashed
- 2 Eggs, room temperature, beaten
- ¼ cup Buttermilk, room temperature
- 1 teaspoon Vanilla
- ½ teaspoon Sea Salt
- 2 cups Unbleached All Purpose Flour
- 1 teaspoon Baking Soda
- ¾ cup Walnuts, chopped
- Preheat oven to 350 degrees Fahrenheit. Coat loaf pan with cooking spray.
- In a large mixing bowl, cream together BUTTER and SUGAR.
- Add BANANAS and mash until creamy and well-incorporated.
- Add EGGS, BUTTERMILK, VANILLA, and SALT. Stir to combine.
- Add FLOUR and BAKING SODA, stir until flour is about halfway absorbed into batter.
- Add WALNUTS, then stir the batter just until no dry flour appears (don't over mix).
- Pour batter into prepared loaf pan. Bake 50-65 minutes until a toothpick inserted in the center comes out clean.
- Allow banana bread to cool in the pan for 10 minutes on a cooling rack, then transfer it out of the pan onto a cooling rack and cool completely.
- To store, allow banana bread to cool completely. Store at room temperature in an airtight container (or refrigerate in humid climates) up to 5 days.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.