Best Banana Bread Recipe (Moist!)

I love sharing this simple loaf because it delivers bakery-style results with little fuss. This recipe makes a super-tender, sliceable loaf that gets even better on day two and freezes well for quick breakfasts.

I test every step so you don’t have to guess: bake at 350°F in a greased 9×5-inch metal pan, aim for 1½ cups mashed banana (about 4 medium), use softened butter, brown sugar, two large eggs, and a dollop of sour cream or yogurt for extra tenderness.

The post that follows gives an exact ingredient table and clear, test-kitchen steps. I explain when to whisk dry ingredients, when to mix by hand, how to avoid overmixing, and when to tent with foil to stop over-browning.

Whether you prefer mixing by hand or with a mixer, I guide you to the right method so the crumb stays plush, not gummy. Read on and you’ll have a reliable loaf to bake again and again.

My go-to loaf gives a plush crumb that holds together for thick, satisfying slices. I focused on simple tweaks that control moisture so the loaf never gets gummy yet stays tender.

What makes the texture so tender yet sliceable

The magic is a trio of moisture-makers—softened butter, brown sugar, and a spoonful of sour cream or yogurt. These ingredients keep the crumb soft without overhydrating the center.

Using exactly 1½ cups mashed bananas is the sweet spot. That volume balances banana flavor and structure so the loaf remains cohesive and easy to cut.

The loaf actually tastes best after it rests. Over a couple of days the banana and brown sugar meld, creating a rounder, warmer flavor.

If you like contrast, fold in toasted walnuts for crunch or chocolate chips when you want a dessert-like loaf. Both add variety while keeping the soft crumb intact.

• Reliable structure: gentle folding and minimal aeration avoid a cake-like crumb.
• Forgiving: small banana size differences won’t wreck the loaf as long as you’re near 1½ cups mashed.
• Next-day payoff: flavor improves after 1–2 days, making it ideal for planning ahead.

I’ll save you time with a clear plan: minutes for prep, the ideal oven temperature, and the pan I use so you can schedule this bake without guesswork.

Plan on about 10 minutes for prep and roughly 60–65 minutes in the oven, plus cooling. That adds up to about an hour and a bit, so it fits a weeknight.

This is beginner-friendly. A whisk and one bowl work fine; a mixer is optional if you avoid over-beating.

• Use a greased 9×5-inch metal loaf pan for even heat and a set side crust.
• Tent with foil at 45–50 minutes to prevent darkening while the center finishes.
• Muffin shortcut: bake 21–23 minutes for quick servings.

Gathering the right ingredients is the fastest way to consistent results. Below I list every item I measure for a reliable loaf and note which items should be at room temperature before you start.

Bring unsalted butter, eggs, and sour cream to room temperature so they emulsify quickly in the bowl. This keeps the batter even and keeps the bread’s crumb tender.

I measure bananas by volume first—aim for 1½ cups mashed ripe bananas. That usually equals about 4 medium or 3 large, which helps maintain the right moisture level in the loaf.

• Measure bananas by cups first, then check count so your loaf’s texture stays steady.
• If you need a quick reference, see my full ingredient table for substitutions and weights.

A few simple tools and the right pan setup make the difference between an underdone center and a perfectly risen loaf. I keep the process light and repeatable so I get the same result each time.

Essential gear: use a sturdy 9×5 metal loaf pan and grease it well. I often add a parchment sling to lift the loaf cleanly without tearing the crust.

• Set your oven rack in the lower third or middle to balance top color and internal bake.
• Have foil ready and tent the loaf loosely at about 45 minutes to stop excess browning while the center finishes.
• A large mixing bowl and a spatula or whisk are enough; use a mixer on low only to avoid too much air in the batter.
• Bring butter, eggs, and sour cream to room temperature so the batter emulsifies evenly and the rise is steady.
• Keep a resealable bag of chopped nuts or chips nearby for last-minute fold-ins.

1. Preheat and prep: Preheat oven to 350°F and grease a 9×5-inch metal pan. This ensures even heat and easy release.
2. Mash bananas: In a bowl, mash to 1½ cups. Leave a few small lumps; don’t over-puree so the batter keeps structure.
3. Cream or stir: Cream softened butter with sugar until smooth, or stir vigorously by hand. Beat in eggs, sour cream, and vanilla just until combined.
4. Whisk dry: In a separate bowl, whisk flour, baking soda, salt, and a pinch of cinnamon to disperse the leavening.
5. Combine gently: Add dry to wet and fold until no dry streaks remain. The batter should be thick but pourable; avoid a mixer on high to stop over-aeration.
6. Mix-ins and pan: Fold in chopped walnuts or chocolate chips if desired. Scrape batter into the prepared pan and smooth the top.
7. Bake and tent: Bake about 60–65 minutes. At roughly 45 minutes, loosely tent with foil so the top won’t over-brown while the center finishes.
8. Test doneness: Start checking at 60 minutes. A toothpick from the center should come out clean or with a few moist crumbs.
9. Cool for clean slices: Let the loaf rest in the pan for 1 hour to set the crumb, then transfer to a rack to finish cooling before slicing.

I rely on a handful of practical tips to avoid a gummy center and a dry crust. These moves are simple, repeatable, and save time in the oven.

Mixing method matters: I usually mix the batter by hand. That stops over-aeration and tunneling. If I use a mixer, I run it on low and stop as soon as dry streaks vanish.

Tent the loaf with foil once the top is nicely browned. Keep the pan on the lower third or middle rack so the center can finish without the top burning.

Stick to 1½ cups mashed banana. More weight can collapse the crumb; less dries the loaf. Brown sugar and a splash of sour cream both help keep the crumb tender and extend freshness.

• Use a light-colored metal pan for even heat and clean edges.
• Add chocolate sparingly to keep structure intact.
• Note oven hot spots and rotate the pan after tenting if needed.

When you need ripe fruit fast, I use heat and ethylene to speed the process safely. Below I show quick oven tricks, a simple 24-hour bag method, and the best way to freeze whole fruit so you always have mash ready for loaf or muffins.

Oven method: Place whole, unpeeled fruit on a baking sheet and bake at 250°F for 15–20 minutes or 300°F for 30–40 minutes. The peels will darken and the flesh will sweeten.

Paper bag: For next-day use, tuck fruit into a paper bag with an apple. Ethylene from the apple speeds ripening within about 24 hours.

I freeze whole fruit (peeled or unpeeled) for up to 3–4 months. Thaw at room temperature on the counter and set in a shallow bowl to catch liquid.

Drain excess juice, then mash gently and measure to 1½ cup for this recipe. Leave small chunks for texture. If you’re a little short on volume, stir in a spoon or two of sour cream to hit the cup target and keep the loaf tender.

• Label packages with date and approximate count so you can estimate volume later.
• Keep a small bag in the freezer for last-minute baking.

Small add-ins can change the loaf’s character without risking the crumb. I keep the base batter the same and fold in ingredients at the end so the structure stays light and even.

For a classic banana nut bread, I gently fold ¾ cup toasted, chopped walnuts or pecans into the finished batter just until they’re evenly distributed. Toasting deepens flavor and a light dusting of flour on the nuts helps them suspend through the crumb.

If the batter looks overloaded, I hold back a few tablespoons and bake them as muffins—They need about 21–23 minutes and make great grab-and-go portions.

For a dessert-style loaf, stir in about 1 cup chocolate chips. The warm pockets of chocolate pair nicely with a splash of vanilla and the banana notes.

Raisins add a tangy-sweet contrast. For a cozy swirl, ribbon cinnamon butter through the center and swirl once with a knife before baking.

• Keep mix-ins moderate: total add-ins should not swamp the batter so the loaf rises evenly in the pan.
• Extra vanilla: a small dash enhances nuts and chocolate without hiding the fruit flavor.
• Swap seasonally: pecans in fall, walnuts year-round—toast first for best results.

Want a melty variation? Try my super-moist chocolate chip loaf for more tips on chocolate pairings and timing.

Proper storage keeps the loaf tender and lets the flavors deepen between baking and serving. I’ll give exact timelines and wrapping steps so your banana bread stays plush whether it sits on the counter or goes in the freezer.

On the counter, keep the bread covered at room temperature for up to two days; it genuinely tastes best on day two as flavors meld. For longer short-term storage, refrigerate tightly wrapped for up to one week. Bring chilled slices to room temperature before serving.

• To freeze: cool completely, wrap the whole loaf or individual slices in two layers of plastic or foil, place in a freezer bag, and freeze for 3–4 months.
• I prefer freezing slices because they thaw faster and are perfect for quick breakfasts.
• Thaw wrapped at room temperature to avoid soggy crusts. Reheat slices in a low oven or toaster oven until just warmed.

Troubleshooting common texture and rise problems gets you back on track quickly. I’ll help you diagnose issues and apply simple corrections so the loaf finishes tall and tender.

Check banana volume and mixing. Aim for exactly 1½ cups mashed. Too much fruit or overworking the batter causes a dense crumb.

Measure flour the spoon-and-level way and fold gently. Avoid running a high-speed mixer that whips in extra air.

Rack position and timing matter. Use the lower third or middle rack so heat reaches the center. Tent with foil at about 45 minutes to protect the top while the middle finishes.

• Ensure baking soda is fresh and measured accurately.
• Start checking doneness at 60 minutes; if needed, extend in 5-minute steps until a toothpick shows moist crumbs.
• Leave ~½ inch headspace in the pan to avoid overflow and big cracks.

Track your adjustments—rack, minutes, and time to doneness—so each bake improves. For full guidance and a tested method, see my detailed baking guide.

Ready to bake? I recommend you preheat the oven to 350°F, grab a mixing bowl, and lay out your ingredients: 1½ cups mashed bananas, softened butter, brown sugar, eggs, sour cream or yogurt, vanilla, flour, baking soda, salt, and cinnamon.

Mix gently, fold in chocolate chips or toasted walnuts if you like, and bake about 60–65 minutes. Let the loaf cool before slicing so the crumb sets.

If you want extra details or a tested walkthrough, see my deliciously moist loaf guide. Follow the numbered steps above and you’ll be slicing into warm comfort in minutes.