Ultra-Moist Classic Banana Bread is a timeless treat that’s soft, fluffy, and packed with sweet banana flavor in every bite. This bread is wonderfully moist thanks to ripe bananas and just the right mix of simple ingredients that come together to make an unbeatable loaf.
I love how easy this recipe is to make, and it always feels like a little act of kindness to myself when I bake it. One tip I follow is using bananas that are nice and spotty — they give the bread a richer flavor and keep it extra tender. Plus, it fills the kitchen with the most amazing smell while it’s baking, which is the best kind of welcome home.
My favorite way to enjoy this banana bread is warmed up with a smear of butter or a drizzle of honey on top. It’s perfect for breakfast, an afternoon snack, or just whenever I need a little comforting sweetness. Whether you’re baking it for family, friends, or just for yourself, this ultra-moist classic banana bread never disappoints.
Key Ingredients & Substitutions
Bananas: The star of the show! Make sure they’re very ripe—brown spots and soft texture mean they’ll be sweet and help keep your bread moist. If you’re out of bananas, unsweetened applesauce can work, but the flavor will change.
Butter: Softened unsalted butter adds richness. You can swap it for coconut oil or a neutral oil if you want a dairy-free option, but the texture might be a little different.
Sour Cream or Yogurt: This ingredient adds moisture and a slight tang, keeping the loaf tender. Greek yogurt works well too and brings extra protein.
Flour: All-purpose flour works best for a soft crumb. For a gluten-free version, try a 1:1 gluten-free baking flour, but check your baking soda amount.
Optional Add-ins: Chopped walnuts add crunch and a toasty flavor. Chocolate chips bring extra sweetness. Both are great, but you can omit or substitute with dried fruit for variety.
How Can I Keep Banana Bread Moist and Tender?
Moisture is key! Here’s how to keep your banana bread soft:
- Use ripe bananas: The riper, the better. They add natural sweetness and moisture.
- Don’t overmix: Combine dry and wet ingredients just until mixed to avoid tough bread.
- Add sour cream or yogurt: This keeps the crumb tender and moist.
- Watch bake time: Bake until a toothpick comes out with moist crumbs, not completely dry. Overbaking dries it out.
- Cool properly: Let it cool in the pan a bit, then move to a rack. Wrapping tightly once cooled preserves moisture.
With these tips, your banana bread will stay soft and delicious for days!
Equipment You’ll Need
- 9×5-inch loaf pan – I recommend this size because it helps the bread bake evenly and gives it the classic shape.
- Mixing bowls – a large one for the wet ingredients and a medium one for the dry ingredients; they make mixing easier.
- Whisk or hand mixer – perfect for creaming butter and sugar and combining everything smoothly.
- Rubber spatula – great for folding in nuts or chocolate chips without knocking out air.
- Toothpick or cake tester – to check if the bread is baked through without cutting into it.
Flavor Variations & Add-Ins
- Stir in chocolate chips or chopped walnuts for added texture and flavor—you can do this with the batter before baking.
- Add a teaspoon of cinnamon or nutmeg—these warm spices enhance the banana flavor and make your bread extra cozy.
- Swirl in a bit of peanut butter or Nutella into the batter before baking for a rich, nutty twist.
- Fold in dried fruit like raisins or dried cranberries—these add sweetness and chewiness for extra variety.
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, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 3 very ripe bananas, mashed (about 1 ½ cups)
- ¼ cup (60ml) sour cream or plain yogurt
- 1 teaspoon pure vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, you’ll want to let the bread cool for around 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing. All in all, plan for about an hour and a half from start to finish.
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make sure your banana bread doesn’t stick.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Setting this aside helps to evenly distribute these ingredients through the bread.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter with the sugar until the mixture looks light and fluffy. This usually takes about 2-3 minutes and helps the bread stay moist and tender.
4. Add Eggs:
Beat in the eggs one at a time, mixing well after each addition so everything blends smoothly.
5. Stir in Bananas, Sour Cream, and Vanilla:
Add your mashed bananas, sour cream (or yogurt), and vanilla extract to the bowl. Mix until everything is combined and smooth.
6. Combine Wet and Dry Ingredients:
Gradually add the flour mixture into the wet ingredients. Stir gently and just until everything is incorporated. Overmixing can make your bread tough, so keep it light!
7. Add Optional Mix-Ins:
If you’d like, fold in chopped walnuts or chocolate chips now for extra flavor and texture.
8. Bake Your Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool and Serve:
Let the bread cool in the pan for about 10 minutes. Then, carefully move it to a wire rack to cool completely before slicing. Serve plain, or enjoy with a bit of butter or honey!
Can I use frozen bananas for this banana bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep your bread from getting too wet.
How should I store leftover banana bread?
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a sealed bag for up to 3 months.
Can I substitute sour cream with something else?
Absolutely! Plain yogurt or buttermilk makes a great substitute and will keep the bread moist and tender.
What’s the best way to check if the banana bread is done?
Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), your bread is ready!