Super Moist Banana Bread

By |2018-08-10T14:35:59+00:00February 20th|

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This banana bread recipe is the best I’ve ever tasted and will melt in your mouth at first bite. Not only is it sweet and moist (you’ll love the hint of cinnamon) but quick and easy to make! It’s perfect for everyone with a healthy option that uses honey instead of sugar. Most homemade bread recipes take hours to make but this one is fast and simple because there’s no yeast and no kneading. It’s perfect for breakfast, snack or as a dessert…and there may not be any leftovers after your first bite. So what are you waiting for? Grab your loaf pan and let’s get baking!

collage of pictures - banana bread on a plate with two slices cut and loaf of cooked banana bread in bread pan

Loaf of banana bread on a plate with two slices cut

This has been my go-to banana bread recipe for years. Whenever I have bananas that are almost past the point of no return, I whip out this recipe. Not only do I love the fact that it takes under 15 minutes to get this bread in the oven but it also freezes well which makes it perfect to make and enjoy later!

loaf of cooked banana bread in a bread pan Our favorite way to eat banana bread is warm with a dollop of butter! How do you like to eat your banana bread?

 


S H O P   T H E   R E C I P E


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Comments (93)

  1. Andrea May 21 at 12:55 pm - Reply

    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 May 21 at 4:32 pm - Reply

      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 February 25 at 1:45 am - Reply

      Anyone know what sugar to use?

      • Tshanina Peterson February 25 at 10:38 am - Reply

        I used granulated sugar, Ashley!

  2. Bethany September 7 at 9:52 am - Reply

    We love banana bread with Nutella! :D

    • Tshanina Peterson September 8 at 8:23 am - Reply

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

  3. Frankie November 5 at 10:39 am - Reply

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

    • Tshanina Peterson November 6 at 5:49 pm - Reply

      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 November 16 at 7:35 pm - Reply

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

    • Tshanina Peterson November 17 at 6:10 pm - Reply

      I’m so glad you enjoyed it, Kelli!

      Thanks for stopping by and commenting!

  5. Taylor November 21 at 6:56 pm - Reply

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

    • Tshanina Peterson November 23 at 1:17 pm - Reply

      I hope it does too, Taylor!

      Thanks for stopping by and commenting!

  6. Valerie January 3 at 12:47 pm - Reply

    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 January 5 at 8:37 pm - Reply

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

  7. Jessica March 15 at 2:33 pm - Reply

    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 March 15 at 8:59 pm - Reply

      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!

  8. […] Super Moist Banana Bread […]

  9. joyceb April 24 at 9:50 pm - Reply

    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 April 25 at 2:38 pm - Reply

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

      Thanks for stopping by!

  10. Dorothy Edwards May 4 at 11:03 am - Reply

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

    • Tshanina Peterson May 4 at 4:09 pm - Reply

      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!

  11. […] The recipe I used can be found here  […]

  12. Clayton June 11 at 4:05 pm - Reply

    What kind of oil do you use?

    • Tshanina Peterson June 12 at 2:36 pm - Reply

      Clayton,
      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 June 29 at 3:59 pm - Reply

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

    • Tshanina Peterson June 30 at 8:02 pm - Reply

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

  14. Jackie July 1 at 7:21 am - Reply

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

    • Tshanina Peterson July 1 at 10:24 am - Reply

      I think applesauce would work great, Jackie!

      Please let us know how it turns out.

  15. Carolyn July 2 at 1:13 am - Reply

    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 July 8 at 10:12 am - Reply

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

  16. Andi July 5 at 6:43 pm - Reply

    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 July 8 at 10:16 am - Reply

      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!

  17. […] Cup while banana bread bakes in the oven.  My house smells yummy right now!  I am trying a new banana bread recipe, as I have yet to find one I love yet.  A few weeks ago I made this delicious banana cake and I […]

  18. Nicolina July 10 at 10:59 am - Reply

    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 July 11 at 11:02 am - Reply

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

  19. Holly July 15 at 7:06 am - Reply

    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 July 17 at 4:36 pm - Reply

      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 August 3 at 3:04 am - Reply

    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 August 5 at 9:26 pm - Reply

      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 August 13 at 8:20 pm - Reply

    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 August 17 at 8:50 pm - Reply

      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.

      Enjoy!

  22. Ashley August 24 at 12:31 pm - Reply

    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 August 24 at 1:46 pm - Reply

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

    • Tshanina Peterson September 1 at 5:03 pm - Reply

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

  24. […] of recipes for Banana Bread on the Internet and Pinterest. This year I tried a recipe is from Thrifty T’s Treasures. She makes it simple and easy to follow and it turned out delicious. (See the recipe below, I added […]

  25. Amber October 9 at 9:42 pm - Reply

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

    • Tshanina Peterson October 10 at 9:19 am - Reply

      Love that idea, Amber!

      • Cheri November 15 at 12:11 pm - Reply

        May I use self rising flour instead of all purpose?

        • Tshanina Peterson November 15 at 6:33 pm - Reply

          Yes you can, Cheri. Just don’t include the baking powder and salt when using the self rising flour.

  26. Eylia October 21 at 6:41 pm - Reply

    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 October 24 at 9:52 am - Reply

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

  27. Maria B. October 24 at 11:31 am - Reply

    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

    Maria

    • Tshanina Peterson October 28 at 1:33 pm - Reply

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

    • Melanie December 4 at 4:30 pm - Reply

      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. November 11 at 4:49 pm - Reply

    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 November 13 at 9:40 pm - Reply

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

      Thanks, Stephanie!

  29. Anna December 3 at 1:26 pm - Reply

    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 December 3 at 9:27 pm - Reply

      I’m sorry to hear that, Anna!

  30. Jim January 24 at 9:34 am - Reply

    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 January 24 at 9:38 am - Reply

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

    • Tshanina Peterson January 25 at 8:42 pm - Reply

      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 February 1 at 4:56 pm - Reply

    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 February 4 at 8:56 pm - Reply

      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)

  32. […] bread is lovely and moist, and forms a nice crusty outside. I used butter instead of the oil the original recipe calls for, and added some spices. It’s almost the season for gingerbread, after all. […]

  33. Ashley March 9 at 6:32 pm - Reply

    Hey! Olive oil or vegetable oil for this recipe?

    • Tshanina Peterson March 10 at 4:17 pm - Reply

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

      Thanks for stopping by!

  34. The Better Baker June 14 at 10:20 pm - Reply

    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 – http://www.thebetterbaker.blogspot.com

  35. Jess August 12 at 6:09 pm - Reply

    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 August 15 at 2:00 pm - Reply

      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 October 23 at 5:23 am - Reply

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

    • Tshanina Peterson October 24 at 9:30 am - Reply

      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 November 29 at 1:57 am - Reply

    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 November 29 at 4:09 pm - Reply

      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.

    • Julie March 23 at 8:01 am - Reply

      Next time substitute applesauce for the oil. It makes it low-fat and the texture Is amazing you can also use less sugar

  38. sg October 13 at 4:03 pm - Reply

    LOVE ALL UR recipes tried em all esp the slowcooker manicotti grt! my granddon always wanted my homemademanicotti or lasagna but [email protected] age dont have energu to make my own padta etc BUT DID TRY ur recipes&its a keeper now since my grdson didnt even notice difference b/w homemade & easy bought ingred thx& God bless u&urs !!!

  39. Ricky R.Estrada November 14 at 5:29 pm - Reply

    Just finished making my own banana bread and letting it cool right now.

  40. Robyn February 6 at 10:04 pm - Reply

    I subbed maple syrup for sugar AND unsweetened applesauce for oil and love how this came out. Firm on the outside and moist on the inside. I ate it by itself but plan to have a piece with a nice cup of tea and maybe some butter or almond butter. Do you think almond flour could sub for all purpose?

  41. Moira March 7 at 12:46 pm - Reply

    Could I add chocolate chips into the recipe if I wanted 🙂

    • Tshanina Peterson March 8 at 11:51 am - Reply

      Yes, you absolutely can! Enjoy!

    • Moira March 9 at 1:15 pm - Reply

      I Made it today (Friday 9th) absolutely gorgeous. I’m glad I came across this recipe 👍❤

      • Tshanina Peterson March 21 at 8:06 am - Reply

        Wonderful! Thanks for letting me know, Moira!

  42. Julie March 23 at 7:58 am - Reply

    I make this exact same recipe, with the exception I use two egg whites instead of the egg, and substitute applesauce for the oil for a low-fat version it comes out fantastic

    • Tshanina Peterson March 26 at 2:17 pm - Reply

      Wonderful. Thanks for sharing, Julie!

  43. Jeffrey Pinto July 27 at 5:56 am - Reply

    I was looking specifically for a recipe that said to use oil and I’m glad I came across your recipe
    I just took it out of the oven and the smell wafting through the house is amazing. Thanks for the recipe. By the way I was running short of a banana so put in a little yogurt and used brown sugar and some walnuts.

    • Tshanina Peterson August 1 at 8:19 pm - Reply

      I’m so glad you found it too, Jeffrey. And I love how you mixed it up and added what you had on hand – that’s my favorite way to cook!

  44. Meredith July 31 at 7:15 pm - Reply

    Hello,
    Am i able to do it with 4 bananas instead of 3? Would i need to change the rest of the ingredients?

    • Tshanina Peterson August 1 at 8:19 pm - Reply

      Yes, I think it’ll be just fine using 4 bananas.

  45. Joanne August 28 at 1:32 pm - Reply

    How long should I leave in the oven if using a bunt pan

    • Tshanina Peterson August 28 at 2:49 pm - Reply

      I would start checking to see if it’s done after 25-30 minutes of cooking. If it’s not done, add five minutes. Repeat this process until it’s a perfect golden brown and the cake tester comes out clean. Happy baking!

  46. Michel Gusmano September 5 at 5:10 pm - Reply

    What size loaf pan did you use?

    • Tshanina Peterson September 7 at 11:17 am - Reply

      I use a 9 x 5 loaf pan, Michel!

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