The Ultimate Moist Banana Bread: A Simple Recipe for Irresistible Flavor and Texture

Prepare yourself for a truly delightful baking experience because I’ve fallen completely in love with this recipe for extra moist banana bread, and I guarantee you will too. If the word “moist” makes you slightly uncomfortable, I empathize, but there’s simply no better way to describe the tender, luscious crumb this recipe consistently delivers. This isn’t just any banana bread; it’s a bakery-style masterpiece that sets a new standard for home baking.

Over the years, I’ve experimented with countless banana bread variations, from healthier adaptations to rich brown butter versions. While those hold a special place, this particular recipe has emerged as my absolute favorite to date. It embodies everything you desire in a classic banana bread: intense flavor, an exceptionally tender crumb, and a delightful textural contrast that elevates every bite.

This is a wonderfully straightforward banana bread recipe, entirely focused on celebrating the rich, sweet essence of bananas. Forget fancy additions or complicated techniques; the stars of this show are undeniably the bananas themselves (and I mean *extra ripe* ones – the riper, the better!) and a unique turbinado sugar topping. This generous sprinkle of raw sugar applied *after* baking creates a glistening, sweet, and delightfully crunchy crust that perfectly complements the soft interior. It’s a simple touch that transforms the ordinary into the extraordinary. Are you ready to bake?

How to Bake the Best Moist Banana Bread: A Step-by-Step Guide

Creating this delicious banana bread is simpler than you might think. Follow these clear steps to achieve a perfectly moist and flavorful loaf every time.

1. Prepare Your Oven and Pan: Begin by preheating your oven to 325°F (160°C). Position an oven rack in the center to ensure even baking. Next, prepare your 8 x 4 inch (20 x 10 cm) loaf pan. Generously grease it with baking spray, then line it with a parchment paper sling, leaving an overhang on both long sides. This parchment sling is a simple trick that will make lifting your perfectly baked banana bread out of the pan effortless, preventing any sticking or breakage.
2. Combine Dry and Mash Bananas: In a medium-sized mixing bowl, whisk together your dry ingredients: the unbleached all-purpose flour, baking soda, salt, and a large pinch of ground nutmeg. Set this mixture aside. In a separate, larger bowl, take your extra ripe bananas – they should be almost entirely black and very soft for maximum sweetness and moisture – and mash them thoroughly with a fork or a potato masher until they are smooth with only a few small lumps remaining. The more mashed they are, the more seamlessly they will incorporate into the batter and contribute to the bread’s moist texture. Set the mashed bananas aside.

3. Mix Wet Ingredients and Combine: In another large mixing bowl, lightly whisk the two large, room-temperature eggs. Incorporating room-temperature eggs helps them emulsify better with the other wet ingredients, leading to a more uniform batter. To the whisked eggs, add the oil (safflower, canola, or avocado oil are excellent choices for their neutral flavor and moisture-adding properties), granulated sugar, and pure vanilla extract. Whisk these wet ingredients together until the mixture is smooth and well combined. Now, add your mashed bananas to this wet mixture and whisk again until everything is evenly incorporated and smooth. Finally, gradually add the reserved dry flour mixture to the wet ingredients. Using a stiff whisk or a spatula, mix gently until just no dry flour streaks or bits are visible. It’s crucial to avoid overmixing at this stage, as overmixing can develop the gluten in the flour, resulting in a tough, dense banana bread instead of the tender, moist crumb we’re aiming for.

4. Bake and Add the Signature Topping: Carefully transfer the relatively thin batter into your prepared loaf pan. The consistency might seem slightly runnier than some other quick bread batters, but this contributes significantly to its ultimate moisture. Place the pan in the preheated oven and bake for 60 to 70 minutes. To test for doneness, insert a toothpick into the center of the loaf; it should come out clean. Once baked, remove the pan from the oven and, while it’s still hot, immediately sprinkle the top generously with the turbinado sugar, ensuring it’s distributed evenly over the entire surface. The heat from the freshly baked bread will help the sugar adhere and slightly melt, creating that signature crunchy crust as it cools. This method ensures the sugar maintains its distinct texture, rather than dissolving into the batter during baking.

5. Cool and Serve: Allow the banana bread to cool in the pan on a wire rack for about 15 to 20 minutes. This crucial resting period allows the loaf to set properly and makes it easier to remove. After this initial cooling, gently grab the parchment paper overhang to lift the bread from the pan. If needed, use a sharp knife to carefully loosen any edges that might be clinging to the pan. Transfer the entire loaf to the wire rack to cool completely before slicing and serving. Cooling it completely ensures the crumb fully develops and prevents it from becoming gummy when cut.

Tips for Perfect Moist Banana Bread Every Time:

• Banana Ripeness is Key: This cannot be overstated. For the best flavor and moisture, use bananas that are overly ripe, with peels that are mostly black or dark brown. These bananas are sweeter and softer, contributing significantly to the bread’s signature taste and texture.
• Don’t Overmix: After combining wet and dry ingredients, mix just until no dry streaks of flour remain. Overmixing develops gluten, which can lead to a tough, dry banana bread. A few small lumps in the batter are perfectly fine.
• Parchment Paper Sling: The parchment paper sling is a game-changer! It ensures easy removal of the baked loaf from the pan, preventing any sticking and keeping your beautiful banana bread intact.
• Immediate Turbinado Sugar Application: Sprinkling the turbinado sugar immediately after the bread comes out of the oven allows it to adhere and slightly melt onto the hot crust, creating that irresistible crunchy topping. If you wait too long, the sugar won’t stick as effectively.
• Cool Completely Before Slicing: While tempting to dive in, allowing the banana bread to cool completely on a wire rack allows the internal structure to set, resulting in clean slices and the best possible texture.

How to Store and Freeze Your Delicious Banana Bread:

This moist banana bread is so good, it might not last long, but knowing how to store it properly ensures every slice is as fresh as the first!

• Room Temperature Storage: Once the banana bread has cooled completely, place a paper towel directly on top of the loaf before sealing it. This simple trick helps absorb any excess moisture, preventing the top from becoming gummy and keeping the crust crispier. Then, place the loaf into a large Ziplock bag or an airtight container, gently squeezing out any excess air before sealing. Stored this way, your banana bread will remain wonderfully moist and flavorful at room temperature for 3 to 4 days, though it’s often best enjoyed within the first two.
• Freezing for Long-Term Enjoyment: Banana bread freezes exceptionally well, making it perfect for meal prep or saving for future cravings. You can freeze the entire loaf or individual slices, depending on your preference.
  • For an entire loaf: Wrap the cooled loaf tightly in plastic wrap, ensuring no air pockets remain. Then, wrap it again securely in aluminum foil. This double layer of protection helps prevent freezer burn. Place the wrapped loaf in a large freezer-safe Ziplock bag, squeezing out any remaining air. It can be frozen for 3 months or even longer without significant loss of quality. To thaw, simply transfer the frozen loaf to your countertop and allow it to come to room temperature for approximately 24 hours before slicing and serving.
  • For individual slices: This method is fantastic for quick treats! Slice the cooled banana bread into desired portions. Wrap each slice individually in plastic wrap, then place the wrapped slices into a freezer-safe Ziplock bag. Squeeze out air and freeze. Individual slices can thaw in less than 30 minutes on your countertop. For an even more delightful experience, you can pop a thawed (or even still slightly frozen) slice directly into a toaster or toaster oven until warmed through, bringing out its fresh-baked aroma and tender interior.

Moist Banana Bread

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Yield: 10 Servings (One 8 x 5 Inch Loaf)

Prep: 10 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 10 minutes minutes

This moist banana bread is all about the banana flavor. If you’re looking for a zero frills recipe that delivers big, this recipe will quickly become a staple! As the name suggests, this banana bread is insanely moist due to the use of oil as the primary fat and lots of extra ripe (they should be nearly black and almost syrup-y in texture) bananas.

After baking, the loaf is sprinkled with turbinado (raw) sugar. This adds a lovely distinctive sugary crunch to each slice. This banana bread can hold for days, but will not last that long!

Equipment

• All-Clad Nonstick Pro-Release Loaf Pan

Ingredients

• 1⅓ cups (160g) unbleached all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• large pinch ground nutmeg
• 4 extra ripe large bananas (400g-415g finely mashed) *they should be almost entirely black
• 2 large eggs room temperature
• ½ cup (120 mL) safflower, canola or avocado oil
• 1 cup (200g) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons (26g) turbinado (raw) sugar for topping *after* baking

Instructions 

• Preheat the oven to 325°F (160°C) with a rack in the center position. Grease a 8 x 4 inch (20 x 10 cm) loaf pan with baking spray and line with a parchment paper sling overhang. This will allow you to easily lift the banana bread out of the pan after baking.
  
• In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. In a separate large bowl, mash the bananas with a fork or potato masher until smooth. Set aside.
  
• In a large mixing bowl, lightly whisk the eggs. Add the oil, sugar, and vanilla extract to the bowl and whisk until smooth. Add the mashed bananas to the bowl and whisk mixture until smooth. Add the dry flour mixture to the wet ingredients. Using a stiff whisk, mix until no dry flour or bits are visible. Avoid over mixing.
  
• Transfer the batter (it is relatively thin!) to the greased loaf pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle the top with the turbinado sugar, distributing it evenly over the surface. It will mostly set on the bread as it cools. Note: The goal here is for the turbinado to be visible and very distinctive in texture, which is why we are not sprinkling the batter with sugar before baking.
  
• Set on a wire rack and allow the banana bread to cool in the pan for 15 to 20 minutes. Grab the parchment paper overhang to lift the bread out of the pan, using a sharp knife to loosen the edges if necessary.
• Set on a rack to cool completely before serving. Storage: Set a paper towel on the top of the banana bread (this absorbs moisture and helps keep the top of the loaf from becoming gummy during storage) and place in a Ziplock bag, squeezing out any excess air. Store at room temperature for 4 to 5 days.
  
• If you enjoyed this recipe, please leave a review and ⭐️ rating!

Freezing Instructions: 

• This banana bread also freezes extremely well. Wrap the loaf (or individual slices) tightly in plastic wrap or aluminum foil. Place in a Ziplock bag, squeeze out any excess air, and freeze for 3 months or longer. If freezing an entire loaf, allow to thaw at room temperature for 24 hours for before serving.
• Individual slices can thaw in less than 30 minutes on your countertop. They can also be placed directly into a toaster or toaster oven, if you prefer.

Inspired by the banana bread at Sparrow Bakery in Bend, Oregon. 

Serving: 1serving, Calories: 376kcal, Carbohydrates: 61g, Protein: 5g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 240mg, Potassium: 217mg, Fiber: 2g, Sugar: 32g, Vitamin A: 78IU, Vitamin C: 4mg, Calcium: 13mg, Iron: 2mg

Course: Quick Breads and Muffins

Cuisine: American