Super Moist Banana Bread Recipe (no mixer needed) (2024)

Why choose THISbanana bread recipe

If you google ‘banana bread recipes’, you will get about 278 million results. They are all fairly similar (ok, I didn’t read 278 million). So why choose this one?

I’ve done a ton of research and testing for you so you don’t have to.You’ll find tips, substitutions, variations, freezing instructions, and more.

There’s no need for a stand mixer. I have tried it with and without and didn’t find a difference. You can mix the batter with a spoon or fork. The instructions are simple. Just be sure to pay attention to the tips which are all included in the recipe.

Bottom line: This is an incredibly soft, moist banana bread recipe. Amazing flavor. A great way to use up those brown bananas. Our #1 most popular recipe. And simply delicious.

How to serve banana bread

Serve your banana bread for breakfast, brunch, snack, tea time, or dessert.

My sister loves it toasted with butter. I have to admit it’s pretty good. Plain – with or without butter – is great too. And a bit ofpeach marmalade!

For a sweet ending to a meal, serve banana bread with this easy 4-ingredient tropical fruit salad.

Is banana bread a ‘quick bread?

Yes, banana bread is considered a quick bread because it uses baking soda and powder to rise instead of yeast.

How should you measure flour properly?

For baking, the best way to measure flour is to weigh it on a kitchen scale. If you don’t have a scale, use the scoop and swipe method with measuring cups. Scoop the flour with a spoon into a measuring cup, then level it off with a knife. The right amount of flour is important for the texture of the banana bread.

Why did my batter curdle when I added an egg?

Sometimes the batter will curdle when you add a cold egg. If you forget totakethe egg out of the fridge ahead of time, run it under warm water for a minute. (Even if the batter curdles a bit, it still should be fine).

Can I make cupcakes or muffins instead of a banana bread loaf?

Yes, you can make muffins instead of a loaf. Increase the oven temperature to 375F/191C and bake muffins for 20-25 minutes or until the tester comes out clean.

How do you freeze bananas?

Don’t throw out your browning overripe bananas. Throw them into a ziploc bag (remove as much air as possible), then into the freezer for up to 3 months. Defrost them in the fridge or microwave them for 1 minute or so when you’re ready to bake a super moist banana bread.

Do bananas turn black in the freezer?

Yes, bananas can turn dark brown or even black in the freezer – and even mushy or liquidy – but they are safe and perfect for making banana bread. To prevent the skin from turning black, you can flash-freeze the bananas first before putting them in a ziploc bag in the freezer.

Are oven temperatures accurate?

Experts at Cooks Illustrated found that oven temperature can vary by as much as 90 degrees F (32 degrees C), especially over time. This will impact baking results. CNET explains the best way to test your oven temperature for accuracy so you can adjust accordingly.

4.88 from 289 votes

• ▢ 1 cup mashed VERY RIPE bananas, Note 1 about 2 large bananas
• ▢ 1/2 cup plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
• ▢ 1 teaspoon baking soda
• ▢ 1/2 cup butter (one stick) – very soft, Note 2 salted or unsalted
• ▢ 3/4 cup brown sugar (or white sugar) (or a bit more if bananas aren't very sweet)
• ▢ 1 egg, room temperature (run under warm water for a minute if needed)
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 1/2 cups all-purpose flour, Note 3 subtitutes measure properly! (Note 4)
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt (omit if using salted butter)
• ▢ Optional add-ins: 1/2 cup (87 g) chocolate chips, toffee bits, pecans, walnuts or raisins.

US Measures – Metric

• HEAT OVEN TO 350F/176.7C: Crumple a parchment paper into a ball. Smooth it out and line a 9 x 5 inch loaf pan (23×13 cm) or 4 x 8 inch loaf pan (20×10 cm). Alternatively, spray a loaf pan with oil or line with aluminum foil.

• BOWL #1 (small bowl): Mix together mashed bananas, yogurt and baking soda with a fork or spoon.

• BOWL #2 (medium bowl or 2 cup measuring cup): Stir together flour, baking powder and salt (if using).

• BOWL #3 (large bowl): Use a spoon or whisk to mix butter and brown sugar together until well combined. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Add flour mix in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.

• BAKE: Spoon batter into parchment-lined loaf pan. Bake for 50-60 minutes or until cake tester or toothpick comes out clean. Using the smaller loaf pan size may take a bit longer. Note that most ovens are not very accurate – so start checking after 50-55 minutes. The middle may still be wet. Bake another 3-5 minutes and check again. When done, remove pan from oven and let cool for 10 minutes. Lift banana bread out by holding onto sides of parchment, then cool further. Eat it while still a bit warm!

1. How to ripen bananas: Two ways:
   • place them in a paper bag with another fruit like an apple and let them sit a day or two. or
   • bake them in a 350F/177C oven for 15-20 minutes. Cool before using.
2. How to soften butter quickly: Put it in the microwave for a few seconds to soften (if some melts, it’s fine). Or, place in a sealed bag and run warm water over it until softened.
3. Flour substitutes: You can use up to half whole wheat flour and half all-purpose flour for more nutrition. Or replace flour with 1:1 gluten-free flour (read the label to make sure no other ingredients are needed).
4. How to measure flour (important!): The best way to measure flour is to weigh it on a kitchen scale in grams. If you don’t have a scale, scoop the flour with a spoon into a measuring cup, then level it off with a knife.
5. Other substitutes
   • Instead of yogurt or sour cream, use 1/2 cup (125 g) extra mashed bananas or unsweetened applesauce for a lower-calorie option.
   • Instead of butter, use 1/2 cup (115 g) mayonnaise. One reader tried it and it worked! You can also use coconut oil.
   • Replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed for extra nutrition.
6. Variations:
   • Spices: Add a small pinch of cinnamon or nutmeg.
   • Add-ins: 1/2 cup/87 grams chocolate chips, chopped walnuts or pecans, toffee/skor pieces, raisins or cranberries, fresh blueberries dusted in flour.
   • Toppings: Cream cheese frosting, orange glaze, Nutella.
   • To make muffins instead of a loaf: Use a muffin tin with liners, filled 2/3 full. Increase oven temperature to 375F/191C and bake for 20-25 minutes or until tester comes out clean.
7. To store/make ahead:
   • Store on the counter for 3 days in a sealed zipper bag or container.
   • To freeze for up to 3 months, wrap well in plastic or foil, then place in a sealed container or zipper bag. Defrost in the fridge or in microwave for a 20 seconds. Tip: I slice my banana bread first, then wrap the slices before freezing to allow me to grab one piece at a time.

Nutrition values are estimates based on one slice (1/12) of the banana bread.