Super Moist Banana Bread

Super Moist Banana Bread

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Step aside zucchini bread, there’s another player in town! This Super Moist Banana Bread is one of my go-to easy recipes because I can have it cooking in the oven in under 15 minutes. Our favorite way to eat it is warm with a dollop of butter!

This Banana Bread recipe has been a go-to for years. Whenever I have bananas that are almost past the point of no return, I whip out this recipe. I love that it takes under 15 minutes to get this bread in the oven. This recipe freezes well so it’s perfect to make and enjoy later!

Step aside zucchini bread, there’s another player in town! This Super Moist Banana Bread is one of my go-to easy recipes because I can have it cooking in the oven in under 15 minutes. Our favorite way to eat it is warm with a dollop of butter! Our favorite way to eat banana bread is warm with a dollop of butter! How do you like to eat your banana bread?

More Yummy (And Easy) Bread Recipes:

While the oven’s already hot and ready, why not go ahead and whip up these yummy bread recipes too!



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  1. Andrea

    Oh my, that is a pretty loaf of bread! I love the fact that the recipe doesn’t call for butter. I like to add chocolate chips to my banana bread. Thanks for sharing.

    • Tshanina Peterson
      Tshanina Peterson05-21-2014

      Thank you Andrea! Chocolate chips added to this recipe sounds fabulous, and I might just have to try it next time I make it.

      Thanks for stopping by!

    • Ashley

      Anyone know what sugar to use?

      • Tshanina Peterson
        Tshanina Peterson02-25-2016

        I used granulated sugar, Ashley!

  2. Bethany

    We love banana bread with Nutella! :D

    • Tshanina Peterson
      Tshanina Peterson09-08-2014

      Oh my, that sounds wonderful, Bethany! I love anything Nutella!

  3. Frankie

    This recipe is wonderful. I made banana bread last night and it is so delicious! Thank you for sharing this!

    • Tshanina Peterson
      Tshanina Peterson11-06-2014

      You’re more than welcome, Frankie. I’m excited to hear that it turned out well for you!

      Thanks for stopping by and sharing!

  4. Kelli

    I just made this banana bread today. Very good and moist! Thanks for sharing the recipe!

    • Tshanina Peterson
      Tshanina Peterson11-17-2014

      I’m so glad you enjoyed it, Kelli!

      Thanks for stopping by and commenting!

  5. Taylor

    I’m making this recipe right now! Hopefully it knocks my husband’s socks off!

    • Tshanina Peterson
      Tshanina Peterson11-23-2014

      I hope it does too, Taylor!

      Thanks for stopping by and commenting!

  6. Valerie

    I have tried many banana bread recipes and this one is a keeper! I used 1/2 T of cinnamon instead of 1 T and added 1/2 cup of walnuts. Thank you for posting!!

    • Tshanina Peterson
      Tshanina Peterson01-05-2015

      I bet it was yummy with the walnuts, Valerie! Thanks for the wonderful compliment!

  7. Jessica

    Omg this was absolutely fabulous! I am currently studying in Italy and my roommates and I were dying for some good banana bread! It was difficult to get the baking power because it’s not like America and we had to use a little less oil because it is a lot stronger here. All in all this was so good and I am so happy it turned out good! We added the cinnamon and felt it was the perfect touch! Thank you so much for sharing this!!

    • Tshanina Peterson
      Tshanina Peterson03-15-2015

      I’m so excited to hear that you enjoyed it, Jessica. (How neat that you found it from Italy.)

      Thank you so much stopping by!

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  9. joyceb

    I have bananas going brown, so guess what we will have for breakfast tomorrow!

    This recipe looks quite easy. I always add nuts to my banana bread. Thanks for sharing.

    • Tshanina Peterson
      Tshanina Peterson04-25-2015

      Yum, Joyce! This recipe is perfect if you’d like to add nuts to it.

      Thanks for stopping by!

  10. Dorothy Edwards
    Dorothy Edwards05-04-2015

    How long do you cook it if you split it into two smaller loaf pans?

    • Tshanina Peterson
      Tshanina Peterson05-04-2015

      Hi Dorothy,

      To be totally honest, I’m not 100% sure. I would say 20-30 minutes, or until your cake tester comes out clean.

      Thanks for stopping by. I hope you enjoy the bread!

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  12. Clayton

    What kind of oil do you use?

    • Tshanina Peterson
      Tshanina Peterson06-12-2015

      I generally use vegetable or olive oil, but you can use whatever you have on hand.

      Thanks for stopping by! Enjoy your banana bread!

  13. Kim

    I ran out of eggs and had to use cornstarch. I sure hope it’s good still! It smells heavenly!

    • Tshanina Peterson
      Tshanina Peterson06-30-2015

      I hope it turned out yummy for you, Kim! Oh how I love the smell of banana bread in the oven. ;o)

  14. Jackie

    I’m wanting to try it with applesauce instead of the oil today. I do this for cakes. What do you think?

    • Tshanina Peterson
      Tshanina Peterson07-01-2015

      I think applesauce would work great, Jackie!

      Please let us know how it turns out.

  15. Carolyn

    Not sure what I did wrong, but I cooked my loaf for 90 minutes before finally pulling it out of the oven. I waited a few minutes, then dumped it out of the loaf pan & it sort of flattened out on the cooling rack. Still slightly doughy in the center but dark & almost burnt on the outside. I used a glass loaf pan & haven’t had problems with my oven.

    • Tshanina Peterson
      Tshanina Peterson07-08-2015

      I’m sorry to hear that it didn’t turn out, Carolyn! I hope you’ll try again.

  16. Andi

    I was short one banana so I added a handful of sweet cherries that were in the fruit bowl. I prefer to add walnuts but I am the only one in the house who likes nuts :(

    • Tshanina Peterson
      Tshanina Peterson07-08-2015

      Andi, I bet the cherries gave it some wonderful flavor. (I’m all about improvising and using what I have on-hand!)

      Thanks for stopping by!

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  18. Nicolina

    The bread smells amazing, but next time I’d use butter instead of oil and at least 1/3 cup brown sugar in addition to the white. I like how quick it was to prepare!

    • Tshanina Peterson
      Tshanina Peterson07-11-2015

      Hopefully it tasted as yummy as it smelled, Nicolina! ;o)

  19. Holly

    This looks wonderful! Can I use butter instead of oil? I’m out of it at the moment. Would I use the same amount? Thanks!

    • Tshanina Peterson
      Tshanina Peterson07-17-2015

      I would think so, Holly! (Although I’ve never tried it with this recipe, I’ve substituted oil in other recipes that call for butter.) And, yes, I would use the same amount.

      Thanks for stopping by!

  20. Kerry Gogler
    Kerry Gogler08-03-2015

    WOW! What a beautiful banana bread. I made this to take to work and toast it but I have to admit to slicing the ends off and spreading with butter while it was still warm. Those crunchy ends were amazing. I only added 1 teaspoon of cinnamon which turned out to be perfect for me. This is such an easy and delicious bread and I can’t wait to try it again with some walnuts. Thanks for sharing.

    • Tshanina Peterson
      Tshanina Peterson08-05-2015

      Warm with butter is definitely the best way to eat this yummy bread!

      I’m so glad you enjoyed the recipe and are looking forward to making it again. Thanks for stopping by, Kerry!

  21. Kin

    This bread looks delicious, I never make banana bread before.

    In your last step, ” add the dry ingredients to your banana mixture, stir just until moistened.

    Is the mixing method same as muffin mixing method, don’t over mix? Thanks

    • Tshanina Peterson
      Tshanina Peterson08-17-2015

      Hi Kim, this is such an easy recipe and you should definitely try to make it.

      To be totally honest, I’ve probably mixed it longer than “just until moistened.” That being said, I don’t think you can overmix it.


  22. Ashley

    i don’t have a cooling rack.. Is it ok to just let cool on a towel?!! And does this just make one loaf?

    • Tshanina Peterson
      Tshanina Peterson08-24-2015

      Hi Ashley! I would cool it on a plate instead of a towel (it might stick to the towel). And, yes, it makes one loaf.

      Thanks for stopping by, and enjoy!

  23. Kim @The Baking ChocolaTess
    Kim @The Baking ChocolaTess08-31-2015

    Looks so moist and delicious!! Love banana bread, thanks for sharing.

    • Tshanina Peterson
      Tshanina Peterson09-01-2015

      You’re going to love it, Kim! And even better than the taste, it’s super easy to make!

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  25. Amber

    A great addition to banana bread is adding some peanut butter chips. Yummy!!!

    • Tshanina Peterson
      Tshanina Peterson10-10-2015

      Love that idea, Amber!

  26. Eylia

    Hello there. Iv tried your recipe last night and it turned out great! My daughter loves it. It was a surprise the recipe was so easy and definitely i’ll make it again. Furthermore this was my first time making banana bread 😀

    • Tshanina Peterson
      Tshanina Peterson10-24-2015

      Yay for you for making your first loaf of banana bread, Eylia! I’m so glad you enjoyed it!

  27. Maria B.
    Maria B.10-24-2015

    I just made this and I used zea flour which is gluten free (gluten intolerant), brown sugar and Koko butter which is dairy free as I eun out of coconut oil. It’s in the oven right now will let you know how it turns out. Looks amazing so far and love the addition of a full tbsp of cinnamon as I love anything with cinnamon!!! Thanks for the recipe. <3


    • Tshanina Peterson
      Tshanina Peterson10-28-2015

      I look forward to hearing how it turned out, Maria!

    • Melanie

      Would love to know how this turned out. Due to health reasons I am currently having to start eating more gluten & dairy free. I tried a “premixed” gluten flour a while ago on some regular bread & did NOT like the texture at all. It was very gritty.

  28. Stephanie G.
    Stephanie G.11-11-2015

    I have been searching for a great banana bread recipe, and I finally found it in your recipe. The only change I made was making it into muffins(baked 18 mins), because I couldn’t find my load pan. This has great banana flavor, and the hint of cinnamon adds a great warmth. Just amazing. Thank you.

    • Tshanina Peterson
      Tshanina Peterson11-13-2015

      (Big grins!) I’m so excited to hear this. Muffins are just as yummy. :o)

      Thanks, Stephanie!

  29. Anna

    I’m sorry to say that this recipe did not turn out well for me. I make a lot of dessert breads and was really hoping I would like this recipe because it has so few ingredients. But it came out a little too dense for my liking, and maybe the bananas I had were too mild in flavor but it was really missing something in the taste.
    But thank you for sharing!

    • Tshanina Peterson
      Tshanina Peterson12-03-2015

      I’m sorry to hear that, Anna!

  30. Jim

    This came out really excellent! I was looking for a recipe and this was suggested to me. I was skeptical at first, but Moosewood’s looked needlessly complex. Another called for seven eggs!!!! This was perfect. I added a tablespoon of buckwheat. We used earth balance shortening sticks instead of oil. I realized my husband had melted a whole stick instead of half, and I had put in almost the whole thing, maybe 3/4 cup instead of the half cup we needed. So I added another couple of tablespoons of flour and kept my fingers crossed. Also added chopped walnuts and a few chocolate chips. Cooked at 325ºF in a convection oven for the full 50 minutes and it really was just perfect. We were worried because our bananas were only barely ripe, but it’s what we had, but it was just fine. It was great both hot and cold.

    • Jim

      Oops, I mean I think I added about 3/8 cup of fat instead of 1/4.

    • Tshanina Peterson
      Tshanina Peterson01-25-2016

      Hi Jim! I’m so happy to hear that you liked this recipe and were able to add a few ingredients to make it your own.

  31. Lauren

    Thank you for this recipe!! This was only my second time baking homemade banana bread and I enjoyed this recipe much more than the first one. Except my bread didn’t come out exactly right & I followed all the ingredients & instructions. My bread didn’t rise much and the center has a fudgy texture similar to the batter. I also baked it in a glass bread pan…could this have something to do with the texture? Do u think I should bake it longer or a different temperature? Just asking for some pointers cause I would like to bake this again in hopes it would have a more bread like texture.

    • Tshanina Peterson
      Tshanina Peterson02-04-2016

      Yay! I’m so glad you enjoyed the recipe, Lauren!

      It sounds like it needs to be cooked a bit longer. (I would try that first before changing the oven temperature.) Cook an additional 5 minutes at a time. I also recommend using a cake tester (or even a knife) so that you can test to see if it’s finished baking or not.

      Happy baking! :o)

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  33. Ashley

    Hey! Olive oil or vegetable oil for this recipe?

    • Tshanina Peterson
      Tshanina Peterson03-10-2016

      Hi Ashley! I generally use vegetable oil, but I’ve also used olive oil.

      Thanks for stopping by!

  34. The Better Baker
    The Better Baker06-14-2016

    I love a super moist banana bread and will definitely have to try this. Would love for you to share this at our Weekend Potluck party that begins on Friday mornings…please join us and share. Thanks –

  35. Jess

    Hi there! Love this recipe thanks – Could you substitue the white flour with wholemeal do you think? Have you tried that? How much wholemeal flour do you think?Thanks!

    • Tshanina Peterson
      Tshanina Peterson08-15-2016

      I’ve never worked with wholemeal flour before so I don’t know, Jess!

      If you try it please let us know though!

  36. Charlotte

    DO you think it would work with maple syrup instead of sugar? Thanks :)

    • Tshanina Peterson
      Tshanina Peterson10-24-2016

      I’ve tried it with honey and it worked well, Charlotte!

      If you do end up trying it with maple syrup I’d love to know how it turns out!

  37. Erica

    As someone who has tried numerous banana bread recipes, I was excited to try this one because of how moist it looks. I followed the recipe exactly except I used olive oil instead of vegetable because I was out of vegetable oil and saw in the comments that it could be made with olive oil instead. The bread turned out looking beautiful but tasted awful. I don’t know what went wrong. I suspect it’s because of too much baking powder, but I added a teaspoon and a half just like you said. How come mine turned out bad?

    • Tshanina Peterson
      Tshanina Peterson11-29-2016

      I’m sorry to hear it didn’t work out for you, Erica.

      I know that when I’ve baked with olive oil in the past the recipe ended up tasting a bit different. I’d love for you to try it again using the vegetable oil.

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