Packed with banana flavors and a hint of vanilla, this Moist Banana Bread Recipe is incredibly easy and absolutely delicious!! It has been the reigning banana bread recipe in my household for so many years, as it turns out perfectly every time!
My family’s favorite super moist Banana Bread Recipe is so tasty it’s been my best banana bread recipe for over almost two decades now!!
Moist Banana Bread Recipe
Of course, our kids love the streusel-topped banana bread recipe but this version is my husband Eddy’s favorite and has been for years! That means I have yet to bake a banana bread that beats this one for his taste preferences. I have tried MANY other recipes and this one is still ‘the one’!
This same fabulous banana bread is the base for my chocolate chip banana nut bread and banana nut muffins too! If you love banana bread as much as my family does, you should try my chocolate chip banana nut bread pudding dessert!
How To Make Super Moist Banana Bread
- Preheat your oven to 375 ºF ( 190 ºC ) and butter your loaf pan on the bottom and all the way up the sides. *For the best ever banana bread, I like to coat the inside of the buttered loaf pan with sugar. It makes a slightly crunchy crust, but this is completely optional.
- In a large mixing bowl or the bowl of your stand mixer, cream the butter and sugar together. Add your bananas and mash until you have small chunks of bananas.
- Add the eggs and combine with the banana mixture, then add the milk and vanilla and combine the liquid mixture.
- Next add the dry ingredients including baking soda, baking powder, cinnamon, and salt. Mix all of the ingredients thoroughly before adding the flour.
- Once combined, add the flour to the wet mixture and mix the batter just enough that the all-purpose flour is fully incorporated. The batter will be lumpy and fairly thick.
- Transfer the banana bread batter to your buttered ( and sugar-coated, if desired ) loaf pan.
Bake at 375 ºF ( 190 ºC ) for about an hour, or until the topping is golden brown and an inserted knife or toothpick comes out clean from the center of the loaf. *If the top of your bread is browning before the rest of the bread is baked, loosely ‘tent’ a square of aluminum foil over the top of the loaf while it finishes baking.
Allow to cool in the pan for about 5 minutes before removing from the loaf pan, then transfer your banana bread loaf to a wire cooling rack to cool completely.
Serve warm, if desired.
Enjoy!
*If you want to sprinkle sugar and/or cinnamon on the top of the loaf ( as in the picture ) wait until the batter has cooked for 20-30 minutes, vs sprinkling directly on the wet batter before placing in the oven, or the banana bread will not rise as well.
More Banana Bread Recipes:
Moist Banana Bread Recipe
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter (1 stick, softened at room temperature)
- 2 large eggs
- 3 bananas (overripe)
- 2 Tbsp milk
- 1 tsp vanilla extract (or vanilla paste)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 375 degrees F (190 degrees C) and butter your loaf pan on the bottom and all the way up the sides. I like to coat the inside of the buttered loaf pan with sugar, for a slightly crunchy crust, but this is completely optional.
- In a large mixing bowl, or the bowl of your stand mixer, cream the butter and sugar together. Add the banana and mash until it reaches small chunks. Add eggs and combine, then add the milk and vanilla and combine the banana mixture thoroughly.
- Add dry ingredients: baking soda, baking powder, cinnamon and salt. Mix all of the ingredients. Once combined, add the flour to the wet mixture, then mix just enough that the all-purpose flour is fully incorporated. The batter will be lumpy and fairly thick.
- Transfer the batter to your buttered (and sugar-coated, if desired) loaf pan. Bake at 375 degrees F (190 degrees C) for about an hour, or until the topping is golden brown and an inserted knife comes out clean from the center of the loaf. Allow to cool in the pan for about 5 minutes before removing from the loaf pan and transferring to a wire cooling rack to cool completely. Serve warm, if desired.
Video
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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This is the best banana bread I’ve ever made! It is moist and still crunchy from the sugar at the bottom, it gave it a nice little touch. Thank you for sharing!
We are so happy to hear that you like it! I think the sugar coated pan makes a nice touch too, love the crusty effect 🙂 Thank you for taking a moment to share your results here with us!!
This is the best one yet my dad 97 wwll vet the smell of this bb banana bread and perked coffee makes his day thank you where was this reciepe when I worked fo plcd at FT Carson
Oh that warms my heart, thank you so much for sharing! My husband loves this recipe that I worked out to match his childhood version of banana bread that he always craved. I think we nailed it 😉