Ultra-Moist Classic Banana Bread is everything you want from this timeless favorite—soft, tender crumb with lots of sweet banana flavor. It’s packed with ripe bananas and just the right amount of moisture, so every slice feels like a comforting hug. You’ll notice how it stays wonderfully moist even days after baking, making it perfect for morning toast or a quick snack.
I love making this banana bread when my bananas start to get really spotty and soft because it’s the perfect way to use them up without wasting any. It’s super easy to make, and the smell that fills the kitchen while it bakes is simply the best. One of my favorite things is adding a handful of chopped nuts or chocolate chips for a little extra texture and fun—it always makes everyone smile.
Serving this with a pat of butter or a drizzle of honey takes it to another level, but honestly, it’s fantastic all on its own. I like to slice it up and keep it in the fridge so I can grab a piece whenever a banana bread craving hits. It’s just the kind of cozy treat that feels like a small celebration anytime you eat it.
Key Ingredients & Substitutions
Ripe Bananas: Use very ripe bananas with brown spots. They bring natural sweetness and moisture. If you’re short on bananas, mashed pumpkin or applesauce can work but will slightly change the flavor.
Butter: Melted butter adds richness and helps keep the bread moist. You can swap it with equal coconut oil for a dairy-free alternative.
Sour Cream or Yogurt: This ingredient is key for that ultra-moist texture. If you prefer, substitute with buttermilk or even a little extra mashed banana for moisture.
Flour: All-purpose flour works best here. You can try whole wheat flour for a nutty twist but expect a denser bread.
Sugar: Granulated sugar is standard, but brown sugar adds a deeper, caramel-like flavor and extra moisture. Either works great.
How Do You Keep Banana Bread Moist and Tender?
The secret to moist banana bread is balancing wet and dry ingredients and avoiding overmixing.
- Use ripe bananas and add sour cream or yogurt for extra moisture and softness.
- Mix wet ingredients together first, then gently fold in dry ingredients just until combined. Overmixing develops gluten, making bread tough.
- Bake at 350°F and check at 60 minutes with a toothpick. Don’t overbake, or it will dry out.
- Let it cool in the pan for 10 minutes before removing. This helps it set while staying soft.
Equipment You’ll Need
- 9×5-inch loaf pan – I like using this size because it gives the bread a good shape and even cooking.
- Mixing bowls – One large for wet ingredients, one medium for dry, making your prep easier.
- Whisk or spoon – To stir everything smoothly without lumps.
- Measuring cups and spoons – For accurate amounts so your bread turns out just right.
- Toothpick or cake tester – To check if the bread is baked through without overbaking.
- Cooling rack – Keeps the bread crust crisp and cools evenly after baking.
Flavor Variations & Add-Ins
- Chocolate chips – Fold in ½ cup for a sweeter, more indulgent bread.
- Chopped walnuts or pecans – Adds crunch and nutty flavor, great with the bananas.
- Blueberries or dried fruits – Toss in ½ cup of berries or raisins for a fruity twist.
- Spices like cinnamon or nutmeg – Mix ½ teaspoon to add warmth and depth to the flavor.
Ultra-Moist Classic Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 4 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) sour cream or yogurt (for extra moisture)
- Optional: ½ cup chopped walnuts or chocolate chips
Time Needed
This recipe takes about 15 minutes to prepare and 60 to 70 minutes to bake. Allow an additional 10 minutes for cooling before slicing so your banana bread sets perfectly. Overall, plan for about 1 hour and 25 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray so your bread won’t stick and bakes evenly.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute everything evenly and ensures a light, tender bread.
3. Combine Wet Ingredients
In a large bowl, mix the melted butter and sugar until smooth. Beat in the eggs one at a time to fully incorporate each before adding the next. Stir in the vanilla extract for lovely flavor.
4. Add Bananas and Sour Cream
Add your mashed ripe bananas and sour cream (or yogurt) into the wet ingredient bowl. Stir until the mixture is nice and smooth. This is what gives your bread that extra moist and tender crumb.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Stir gently just until everything is combined. It’s important not to overmix here — overworking the batter can make the bread tough.
6. Add Optional Mix-Ins
If you like, fold in chopped walnuts or chocolate chips to add crunch or sweet bursts of flavor. Just fold them in gently so you don’t deflate the batter.
7. Bake Your Bread
Pour the batter into your greased loaf pan and smooth the top with a spatula. Bake in your preheated oven for 60 to 70 minutes. Start checking at 60 minutes by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, your bread is ready.
8. Cool and Serve
Let the banana bread cool in the pan for about 10 minutes, then turn it out onto a wire rack so it cools completely. This step helps the bread set nicely and makes slicing easier.
Enjoy your ultra-moist classic banana bread warm or at room temperature, plain or with a dab of butter! It’s a cozy, tasty treat perfect any time of day.
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep your batter from becoming too wet and ensures the bread bakes evenly.
Can I Substitute Yogurt for Sour Cream?
Absolutely! Plain yogurt works great as a substitute for sour cream and still keeps the banana bread moist and tender. Use the same amount called for in the recipe.
How Should I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.
Can I Add Other Mix-Ins?
Yes! Walnuts, pecans, chocolate chips, or even dried fruit like raisins or cranberries all make delicious additions. Add about ½ cup when folding in for extra flavor and texture.